Puffy Oven Pancake

We are well into summer now. I figure it's the perfect time to share this recipe. This is one of The Potus and The Tao's absolute favorite things of all time. I am missing them horribly, but hope they are having a fun summer. Just thinking about them requesting this and scarfing it up makes me smile :) The Tao inevitably ends up COVERED in powdered sugar. I make this for them about once a week, usually Saturday or Sunday. It's very, very easy and oh so tasty. 

 

 

Ingredients: butter, eggs, sugar, flour and milk.

Combine eggs and milk

Whip

Done whipping

Put butter in pan and put pan in oven until melted

Melted butter 

Pour batter in pan

Bake for 

Puffy!

Dust with powder sugar.

Sesame Seed Crusted Seared Ahi Tuna

I had never really attempted to cook tuna steaks before the last few months. For some reason it seemed intimidating. I had eaten it at restaurants back when I lived in Huntington Beach, and it was always so good. It looked so elegant. I never gave much thought to making it at home until I happened upon some ahi tuna steaks at Sam's Club in the frozen section. They looked SO good, so I picked up a package and decided to give it a whirl.  I looked up a bunch of recipes and ended up just throwing this one together...mainly just based off of what I had in my kitchen. I didn't even have to go to the store! Bonus! The flavor was amazing. 

This is a deceptive little recipe. It is, to date, one of the easiest recipes I have ever made. Ever. It looks very fancy though, so basically, with VERY little effort you look like a rockstar. Yes! 

Ingredients: tuna steaks, soy sauce, honey, sesame oil, cilantro, lemon, garlic and sesame seeds (not pictured here).

Combine all ingredients besides tuna and sesame seeds in a bowl. Mix.

Place tuna steaks in large zip top bag. Pour marinade over the top. Refrigerate for 30 minutes.

Here are the sesame seeds. You can use any that you'd like. Mine were garlic flavored. Mmmm.

Pour sesame seeds on to plate or in container. Coat marinated tuna in sesame seeds. 

Cook coated tuna in very hot frying pan for 3 minutes a side.

They're pretty :)

Carefully slice and place on a bed of greens. Serve with edemame or alone :) It's also delicious along side some rice.

 A-MAZING. 

INGREDIENTS:

2 ahi tuna steaks

1/4 cup soy sauce

1 Tablespoon lemon juice

1Tablespoon honey

2 cloves garlic, minced

1/2 bunch of cilantro, finely chopped

2 Tablespoons sesame oil 

2 Tablespoons oil of your choosing(for cooking)

DIRECTIONS:

1. Combine soy sauce, lemon juice, honey, garlic, cilantro and sesame oil in a bowl. Whisk to completely combine. 

2. Place tuna steaks in large zip top bag. Pour marinade over steaks. Seal and put in fridge. Marinate for 30 minutes. (Be careful not to leave the tuna in the marinade for a long period of time because the acidic content of the marinade will start to "cook" the tuna) 

3. Heat 2 Tablespoons of the oil of your choosing in a large frying pan over med/high heat. 

4. Pour sesame seeds onto a plate or in a container. Take tuna out of marinade and coat with sesame seeds on all sides. 

5. Place tuna steaks in hot frying pan. Cook 3 minutes. Turn over, very carefully, and cook for 3 minutes. Remove from pan. Take care not to break them apart. 

6. Prepare greens of your choice on plate. Carefully slice tuna into strips and lay on top of greens. Enjoy!!! 

I hope you try it! It's such a big pay off with so little effort! Let me know what you think! 

Angel Hair Pasta With Shrimp In Creamy Tomato Sauce

I saw a recipe for this creamy tomato shrimp sauce and I HAD to try it!!! I mad a few adaptations to put my own spin on it. It turned out amazing and will definitely be a new staple in our house. Mmmm.

Ingredients: shrimp, tomatoes, onion, garlic, butter, cream, basil, olive oil, chicken stock (not pictured), angel hair pasta and parmesan cheese.

Put tomatoes, onion, butter, garlic and basil in pan over med heat.

Cook pasta.

Add chicken stock and cook over med. heat until soft and most of the chicken stock is evaporated.

Cook shrimp in separate pan in olive oil until pink.

Set shrimp aside.

Still reducing...

And reduced!

Add cream.

Stir to incorporate.

Add shrimp.

Are you kidding me? This is amazing.

Toss with pasta.

Top with cheese...

Or not. Lol.

Ingredients:

1 lb shrimp

2 Tablespoons olive oil

6 med. or 4 large tomatoes, diced 

1 small onion, diced

1/2 teaspoon dried basil

1 clove garlic, minced

4 Tabkespoons butter

1 cup chicken stock

1/2 cup heavy cream

Salt and pepper to taste

Parmesan (optional for topping)

Directions:

1. Put tomatoes, onion, garlic, basil and butter in a large skillet. Season with salt and pepper.

2. Cook for a minute until butter melted. Add chicken stock and cook over med/high heat until mixture is soft and most of the stock is evaporated. You should end up with about 1/4 cup of liquid left.

3. In separate frying pan heat 2 Tablespoons of olive oil. Cook shrimp until pink (about 3 minutes). Set aside.

4. Cook pasta. Drain. Set aside.

5. Add cream to sauce mixture and stir to combine. Add shrimp and warm through (about 2 min)

6. Toss pasta with sauce. Sprinkle with parmesan if you'd like. (I like to use fresh grated, but didn't this time)

Enjoy!

We loves this. It was very delicious. Give it a shot and let me know what you think!

I adapted this recipe from natashaskitchen.com