This yummy meal is quick, simple and easy to prepare. The shrimp cooks quickly, and the basmati is easy to make in a rice cooker. Just add the rice, broth and salt and it will beep when it’s done. Delicious rice has never been easier. When the rice cooker is finished, stir in some of the tomatoes, feta and oregano to create a Mediterranean style base.
Grilled shrimp is one of our favorite summertime treats, but there’s no reason we can’t enjoy it in January with an indoor searing grill. Shrimp does well on the grill because it cooks rapidly at high temperatures. We grilled our shrimp on kebab sticks, but you can use a grill basket or foil if you prefer. Make sure the grill is very, very hot before placing shrimp on the grates, so it cooks quickly and gets perfect grill marks. To present the dish, you can simply lay a kebab over the bowl or you can slide the shrimp off and serve it over the rice.
Fresh oregano makes an aromatic garnish, and the lime wedges add a pop of bright flavor to the meal. We especially like to squeeze lime juice directly over the shrimp to bring out its flavor. Eat leftovers the next day in the form of a cool, refreshing salad – just mix any remaining shrimp into the leftover rice and refrigerate in an airtight container. The next day, you’ll notice even more oregano flavor in the rice. We love this dish for its ease and bright flavours, but also because it’s healthy while feeling hearty.
Whether you are having friends over for a Cinco De Mayo themed happy hour or cooking your favourite Mexican dishes for the family, these 5 recipes are muy bien and perfect for any Cinco De Mayo celebration.
You can’t celebrate Cinco De Mayo without tequila, can you? Add what you have leftover from making margaritas to this delicious shrimp marinade. Stuff tortillas with grilled shrimp and bell peppers and top with avocado, cilantro and a drizzle of our homemade spicy sauce. Treat yourself to one, two, or three. It’s Cinco De Mayo after all.
Usually my go-to margarita is the classic lime, but there is no denying this mango margarita. Blend mango chunks, tequila, sugar, lime juice, triple sec and ice. Either salt or sugar would work on the rim. Brighten up your Cinco De Mayo with this festive cocktail.
Is it just me or are chips, salsa and queso the best part of eating at any Mexican restaurant? Skip the restaurant and make your favorite appetizer at home in your slow cooker. Cook and serve right from the slow cooker with your favourite tortilla chips for a festive addition to your Cinco De Mayo spread.
While tacos and enchiladas are all well and good, why not impress your guests by breaking out the deep fryer and making chimichangas? The deep fryer adds the same texture and crunch that you’d find if you ordered the dish at your favorite Mexican restaurant and the ranchero sauce adds a nice spicy kick.
Spending Cinco De Mayo in the backyard this year? Fire up the grill and make Mexican burgers. Spice them up with cumin and jalapenos and top with slices of fresh avocado and your favourite salsa. Serve with tortilla chips and an ice cold cerveza.
Vietnamese spring rolls are a fresh, healthy alternative to deep fried rolls and are perfect for people who want to use their hands and get involved in the food prep. We were surprised just how much fun it is to make these spring rolls – everyone wanted a turn! The best part is that everyone can make their spring rolls just the way they like them because they’re so easy to customize. The bright flavors will make you feel energized and full, without the uncomfortable heaviness. And the dipping sauce adds a spicy sweetness, the perfect complement to the herbs and rice noodles in the rolls. Go ahead and invite a few friends over, lay out your ingredients and roll up your sleeves. Just try not to eat all the spring rolls before your guests arrive.
How to Roll a Vietnamese Spring Roll
Step 1: Dip a rice paper wrapper in a shallow plate or bowl of water, making sure it’s completely covered, and immediately transfer it to a cutting board or plate.
Step 2: Place shrimp halves near the center of the wrapper, in a straight line.
Step 3: Add a small piece of lettuce to the side of the shrimp.
Step 4: Add your choice of herbs on top of the lettuce. We like to use mint, Thai basil and cilantro.
Step 7: Drizzle a bit of the garlic mixture over your ingredients.
Step 8: Add a pinch of rice noodles, looping them around so they fit over the lettuce and don’t hang off too far.
Step 9: Fold one side over the top of your ingredients until it reaches about halfway.
Step 10: Fold the opposite side over so it meets in the middle and gently press the rice paper together.
Step 11: Pull up the edge by the lettuce and gently roll, pinching and tucking the wrap with your fingers as you go, toward the shrimp.
Step 12: When you reach the shrimp, pause and add a scallion (optional) into the roll for decoration. Then, continue rolling until the rice paper folds over itself into a taught roll.
Step 13: Show off to your friends and family because you just rolled a gorgeous Vietnamese summer roll like a pro!
Heat oil over medium-high heat in a large skillet. Add onions, garlic and ginger. Stir for 2 minutes. Remove from pan and place in a bowl to cool. Add shrimp to pan and stir until shrimp is pink and cooked through. Remove from heat, set aside to cool.
Slice shrimp in half lengthwise.
Work with spring roll wrappers one at a time. Dip a wrapper in a shallow plate or bowl of water, making sure it is completely covered. Immediately transfer wrapper to a cutting board or plate.
Place 3 shrimp halves, cut-side up, near the center of the wrapper, in a straight line. Place a lettuce leaf to the side of the shrimp.
Top lettuce with basil, mint and cilantro leaves. Sprinkle with shredded carrots. Add cucumber slices. Drizzle with a little of the onion mixture.
Add rice noodles, looping them to fit over the ingredients.
Fold opposite top and bottom sides together in center. Roll up tightly starting with the lettuce side. Pinch and tuck the wrap as you roll, ending with the shrimp showing through the wrap at the top.
If you’re celebrating Mardi Gras, you have to put this slow cooker cajun gumbo on your Fat Tuesday menu. Not only is gumbo a staple stew of the bayou, it’s also a classic southern comfort food dish you can serve throughout the winter.
This recipe is packed with meat, vegetables, and seafood and comes together with the help of you Hamilton Beach® slow cooker and rice cooker.
First, you’ll need to make a roux. The roux will act as a thickening agent and add a rich flavor (and colour) to the gumbo. In a skillet over medium heat, heat oil and add flour to make the roux. Whisking constantly, cook the roux until it turns a chocolate brown color. This should take about 15 minutes.
When the roux is finished, add celery, peppers, and onions to the skillet and cook for a couple of minutes. Add garlic and cook for another 2 minutes, then transfer to the slow cooker crock.
Add chicken broth, tomatoes, creole seasoning, chicken, sausage, and okra to the slow cooker crock. Cover and cook on HIGH for 3 ½ to 4 hours or LOW for 6 ½ to 7 hours. At the end of the cooking cycle, stir in shrimp and cook until they are just cooked through (about 20 minutes).
While the gumbo cooks, use your Hamilton Beach® rice cooker to make white rice. You can serve the gumbo over rice or use an ice cream scoop and serve with a “dollop” of rice on top and some fresh herbs for a nice presentation.
The flavours in this gumbo will transport you to Bourbon Street for the night. The andouille sausage adds a cajun kick while the okra and fresh shrimp speak to classic New Orleans cuisine. All this stew needs is a dash of Louisiana hot sauce and a piece of crispy French bread. Cheers to Carnival.
In a medium skillet over medium, heat oil and add flour to make a roux. Whisking constantly, cook roux until it turns a chocolate brown color. Lower heat as necessary to keep from burning. This will take about 15 minutes.
Stir in celery, green pepper and onion. Cook 1 to 2 minutes. Add garlic and cook another 2 minutes. Transfer mixture to slow cooker crock.
Add chicken broth, tomatoes, Creole seasoning, chicken, sausage and okra to slow cooker.
Cover and cook on HIGH for 3 ½ to 4 hours or LOW for 6 ½ to 7 hours. Stir in shrimp. Cook just until shrimp is cooked through.
