• Jake Shaw

OMG...YUM!!!!


Another week of "Stay Home Order" means another batch of recipes for you to try.


I can't guarantee that your family will mistake you for an executive chef or anything like that but, I can say with absolution that they will compliment the delicious dishes that find there way straight into those hungry mouths!


I want to continue to bring these recipes as long as this quarantine lasts. If you like or try any of these, please share to your friends and family!


Time to get down to business! Below are a handful of dishes my wife and I have tried over the course of the last week. I am only sharing the best of the best so again, let me know what you think.





Cajun Shrimp Sausage & Corn

INGREDIENTS:

8-12 pieces corn on the cob, 4 full cobs cut in half or in thirds
4 red potatoes, washed and cubed
20-30 uncooked shrimp, peeled or not, it’s up to you
1 pound smoked sausage, cut into chunks
melted butter, or olive oil, to taste
1/2 cup chicken broth, you may not need that much
Cajun/Creole seasoning to taste
salt and pepper, to taste
More ingredients to try in a foil packet (optional, and to your taste)
Italian sausage
chicken (cut in bite size pieces)
bell peppers
mushrooms
red onions
celery
carrots

INSTRUCTIONS:

Heat grill to 400-degrees. You can do this in your oven at the same temperature.
Evenly distribute corn, potatoes, shrimp, and sausage between 4 heavy-duty foil sheets (approximately 12×18 inches each).
Drizzle melted butter and about 2 tablespoons chicken broth over each foil packet.
Season evenly and generously, to taste, with Cajun seasoning, salt, and pepper.
Tightly seal foil packets by folding up the sides over the contents and tightly folding up the ends over the seam.
Grill 30-40 minutes or until potatoes are tender, flipping once half-way through
Be careful opening the packets to check for "doneness", the steam inside is VERY hot!

NOTE: This recipe was enough food for my wife and I for, at least, 2 meals.





Garlic Dijon Shrimp and Salmon Foil Packs


Ingredients

4 salmon fillets I used skin-off
1/2 pound large shrimp, peeled and de-veined I kept tails on, feel free to remove them before beginning recipe if desired
4 tablespoons olive oil
salt and pepper to taste
1 teaspoon dried Italian seasoning herbs see note

Garlic Dijon Sauce

8 tablespoons butter, melted 1 stick or 1/2 cup
2 tablespoons honey
2 tablespoons dijon mustard
2 teaspoons whole grain dijon mustard
3 teaspoons minced garlic
salt and pepper, to taste I used about 1/8 teaspoon each
1 tablespoon fresh chopped dill



Prepare 4 12x12 inch pieces of foil and set aside. Drizzle salmon with olive oil, rub over whole surface, then season with salt, pepper, and half of the Italian seasoning dried herbs. Repeat process with the shrimp. 
To make the sauce, stir together all ingredients in a bowl and set aside. 
Assemble foil packs by placing salmon in the middle, topped with 3-4 shrimp. Drizzle HALF of the sauce over the shrimp and salmon, RESERVE the other half for using later. Fold foil over the shrimp and salmon and pinch edges to seal closed so no juices leak. 
Grill foil packs over medium-high heat salmon-side down for 10 minutes, then flip and cook another 5 minutes or so until shrimp is opaque and salmon is cooked through and flaky. 
Drizzle with the reserved sauce (you may need to microwave it for a few seconds first if the butter has cooled) and top with additional fresh chopped dill if desired and serve. 

Notes
For the Italian seasoning dried herbs, you can also substitute with 1/4 teaspoon each dried oregano, dried thyme, dried basil, and dried parsley. 

We (my wife and I) had this meal most recently and I cannot not express this enough, ITS DELICIOUS! So so good.





Ingredients

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½ cup diced, peeled peaches (approximately ½ medium peach)
2 oz. silver tequila (I used Patron)
1 oz. fresh lime juice
1 teaspoon – 1 tablespoon honey , depending on your taste
2 oz. sparkling water (I used La Croix sparkling water, you can always get creative with flavors!)
Instructions
If desired, salt the rim of your glass. To do this, place the salt on a small plate and rub the rim of the glass with a lime wedge. Press the rim of the glass into the salt.

Place the peaches, tequila, lime juice and honey in a blender. Blend until completely smooth. Pour over ice into a glass and add the sparkling water. Stir to combine. Enjoy!

Ok, so this isn't exactly a "meal" but if you are looking to change it up a bit, give this drink a a quick mix! They are refreshing and light. Perfect for those upcoming warm days.


Disclaimer: 21 or over ONLY! please enjoy quarantine drinking responsibly.





DESCRIPTION

These buffalo chicken wontons with homemade yogurt blue cheese dip are perfect for tailgate season. By being baked in the oven with minimal ingredients, these are a great healthy alternative. 


4 large chicken breasts, fully cooked and shredded (about 34 cups)
1/2 cup buffalo sauce (I use Frank’s Red Hot)
1 package of wonton wrappers (I usually use a little over 1/2 the package)
1/2 bag of coleslaw mix (cabbage, carrots – found near the bagged lettuce)
1/4 cup water
Cooking spray
1 batch of this Blue Cheese Dipping Sauce (We subbed for Light Ranch)

These are perfect for lunch or dinner and even great for if/when we can host get togethers again (I.e. super bowl, kentucky derby, birthdays etc)



So you now have another 4 ideas to sneak into the lineup while your stuck at home. They are all tried and true and you all already know i wouldn't steer you wrong right? :) so give this post some love. Share it with someone you think would like to try one or all of these recipes.


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Finally, tune in to the latest "All the BST Things" podcast (New episode available every friday)


Until next time, Thank you for your support. It is greatly appreciated and doesn't go unnoticed.


Sincerely,


Jake

Connect with me!

Jake Shaw, CPT

 

bstfitness365@gmail.com

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