Summer Pineapple Bowl w BBQ Shrimp | Cilantro Lime Rice | Corn Salsa | Rhoda
Hello loves! Today's recipe is my amazing, flavorful and colorful pineapple bowl. It has the perfect contrast between flavors that hit the spot on your palate the way anything this beautiful should. It features my cilantro-lime rice, corn salsa and bbq shrimp. This is such a versatile dish that you can substitute anything and still have a delicious outcome. I hope you enjoy this video. Please don't forget to subscribe to my channel! I'd really appreciate it.
Ingredients
Cilantro-Lime Rice:
1 cup rice
1 1/2 cups hot chicken or vegetable stock
Fresh chopped cilantro (add as much or little as you like)
1 lime (add as much or little as you like)
1 tsp salt (adjust as per your taste and preference
1 tbsp butter
1/4 cup chopped onion
2 cloves minced garlic
Corn Salsa:
4 ears corn or 2 cups of frozen corn
1/2 cup diced red (purple) onion
fresh chopped cilantro
1 lime
1 tsp salt (adjust as per your taste preference)
1 tsp jalapeño pepper diced finely without seeds. Keep seeds if you want the heat from the pepper
Shrimp:
medium peeled, deveined shrimp
1/2 tsp each of adobo seasoning, lemon pepper seasoning, old bay seasoning, random bbq seasoning from trader joes
1 tsp green seasoning
Pineapple BBQ Sauce
original bbq sauce
pineapple chunks (as much or little as you like)
1/2 tsp each of onion powder (not salt), garlic powder (not salt), adobo seasoning, garlic lovers seasoning, garlic and onion powder + salt and pepper seasoning
1/3 cup brown sugar
Please feel free to change the seasonings to your own liking. I just know it's gonna be delicious no matter what.
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Grilled Fish With Creamy Coriander Sauce Recipe | Masala Mornings | Masala TV | Shireen Anwar | Food
Grilled Fish With Creamy Coriander Sauce adds extra flavor and it become extra yummy. Make this at home and surprise your loved ones.
Watch this Masala TV video to learn how to make Grilled Fish With Creamy Coriander Sauce , Fudge brownies and Mutton karoga Recipes. This show of Masala Mornings with Chef Shireen Anwar aired on 16 June 2021.
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Grilled Fish With Creamy Coriander Sauce:
Ingredients to marinate
Boneless fish fillet ½ kg
Salt 1tsp
Crushed black pepper 1tsp
Paprika 1tsp
Garlic paste 1 tsp
Frozen mixed vegetables 1 cup
Ingredients for sauce
Coriander leaves ½ bunch
Garlic crushed 1tbsp
Lemon juice 2tbsp
Olive oil 2tbsp
Tomato puree 2tbsp
Cream ½ packet
Method
Marinate fish with with salt, crushed black pepper, paprika, garlic paste (all 1 tsp each)now , grill in fry pan, remove in a platter, make creamy coriander sauce, blend, pour this sauce on top of the remaining fish, serve with sautéed frozen mixed vegetables.
Fudge brownies:
Ingredients
Butter 200 gm
Grated chocolate 250 gm
Oil 3tbsp
Coffee 1tbsp
Warm water 2tbsp
Eggs 4
Caster sugar 1 cup
Light brown sugar ¾ cup
Vanilla 1 tsp
Flour ¾ cup
Coco ¼ cup
Salt ½ tsp
Biscuit bread ½ cup
Biscuits broken into chunks 8-10
Ingredients for topping
Biscuit spread to drizzle
Biscuits as required
Method
Grease a 8x8 inch baking pan with butter, spread with butter paper with overhang on 2 sides, grease the paper, pre-heat oven to 180 d, dissolve coffee in water, melt together chocolate and butter for 40 secs, remove and add oil, mix until smooth, add coffee to the chocolate mixture. In a large bowl beat together eggs, caster sugar, brown sugar, vanilla for 1 min, add in the chocolate mixture, fold in flour, coco, salt, mix till all the ingredients are well-incorporated, add the broken biscuit pieces in the batter and fold in, pour batter in prepared pan, now add dollops of lotus bread in the batter and use a knife to swirl, bake for 40-45 mins. Finally drizzle some more lotus spread on top and press half slices of lotus biscuit on each brownie while still warm.
Mutton karoga:
Ingredients
Mutton 1 kg 16 pcs
Oil ¼ cup
Butter 2 ounce
Onion chopped 1 cup
Tomatoes 4 sliced
Ginger garlic paste 1tbsp
Green chilies 4 sliced
Roasted & crushed cumin 1 tsp
Roasted & crushed coriander 1 tsp
Chili powder 1-½ tsp
Salt 1-½ tsp
Allspice ½ tsp
Coriander leaves chopped 2tbsp
Potatoes 2 cubed
Method
Heat oil and butter, fry onion until golden, add ginger garlic paste with sliced tomatoes, fry well till oil comes on top, add chicken with all the spices, cook, add potatoes with 1 cup water, cover and cool until done. Lastly add chopped greens and leave it on dum.
Grilled Tilapia Tacos with Pineapple Salsa
Ingredients
1 Pound Fresh Tilapia Fillets
1 cup of Canola Oil
1/2 cup sliced scallions
1/4 cup White Vinegar
1/4 cup lime juice
2 tsp finely chopped garlic
1 tsp Lime Zest
1/2 tsp Ground Cumin
Salt to taste
1 Tsp Cayenne Pepper*
1 Tsp Pepper Flakes*
1 Avocado, peeled, pitted and sliced
1/4 cup chopped cilantro
2 cups chopped pineapple
1 pack of corn taco shells
Tools you will need for this dish are
Baking Sheet
Grill Pan
Paper Towels
Flat grill spatula
2 large glass bowls
Spoon
Plastic Wrap
Step 1
Place grill pan over medium/high heat. Grease up grill pan using aper towel soaked in oil.
Step 2
Season paper towel dried tilapia with salt and pepper.
Step 3
Place fish fillet on hot grill pan and cook each side flipping once until cooked through about 2 to 3 minutes per side.
Step 4
Place grilled fish into glass bowl, and using spatula tear into little pieces. Add vinegar, lime juice, garlic, lime zest and cumin Stir well and cover with plastic wrap.Be sure to have a tight seal. Place in the refrigerator for at least 1 hour.
Step 5
In a separate glass bowl, combine pineapple, cilantro, 2 pinches of salt and pepper flakes. Stir well and cover with plastic wrap. Place in refridgerator and chill for 1 hour.
Step 6
Arrange taco shells on baking sheet and place in preheated oven at 350 degree oven. Bake for 10 minutes
Step 7
Assemble tacos by first placing 1 to 2 tbsp of fish mix. Top with pineapple mix and enjoy! Add chopped tomatoes for a more festive look!
The BEST sauce to put on EVERYTHING!!
Let’s learn how make a 10 minute green cilantro sauce to add to sandwiches, salads, and just about anything!
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The Perfect Fish Tacos Recipe | How To Make Fried Fish Tacos #onestopchop
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Ingredients
1- pound fresh cod cut into 4 even chunks
(can also use Halibut, Sea Bass, etc.)
½ teaspoon salt and pepper
2 cup flour
1 cup corn starch
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoon Cajun season
1 teaspoon smoked paprika
112 oz bottle light beer
Corn tortillas
Canola oil or vegetable oil
crema
½ cup mayonnaise
¾ cup sour cream
1½ tablespoons lime juice
1 tables poon Sriracha
1 tbsp cornstarch
coleslaw
1 tables poon lime juice
3 tablespoons mayonnaise
1 tablespoon honey
1 teaspoon salt
3 cups purple cabbage
1 cup carrots, shredded thin
¼ cup cilantro
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