Tag Archives: jalapeno pepper

Chili Garlic Shrimp & Noodle Stir Fry


It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Shrimp are one of my favorite fast food finds and this recipe, adapted from Cooking Light. highlights shrimp at their best. Not only do they cook up quickly but they are packed with protein and their mild taste makes it the perfect companion for bold flavors. Before stir-frying the shrimp I quickly pre-cook them in a coconut milk bath. This plumps the shrimp and infuses them in a slightly sweet flavor that readies the shrimp for what comes next. Then a soy and rice vinegar sauce tempered with honey makes for a slightly sweet and tangy base for this stir fry while the garlic and jalapeno peppers add a bit of punch. Add in some crunchy vegetables and rice noodles and you have dinner in a bowl. Enjoy!


8 ounces rice noodles
20 ounces medium sized shrimp, cleaned and deveined
1/2 cup coconut milk
2 tablespoons rice vinegar
2 tablespoons low sodium soy sauce
1 tablespoon honey
1 teaspoon fish sauce
1/2 teaspoon cornstarch
2 tablespoons canola oil, divided
3 garlic cloves, crushed
1 jalapeño pepper, sliced
1/2 cup julienne-cut carrots
1 cup green onions, sliced
2 cup sliced bell peppers
8 ounces baby spinach

  • Cook the rice noodles according to the package instructions. Drain, rinse with cold water, drain again and set aside.
  • Heat the coconut oil in a large wok set over medium high heat.
  • When the coconut milk comes to a simmer, add the shrimp and cook for 2 minutes. Drain the shrimp and set aside. Discard the milk and wipe down the wok.
  • Combine the vinegar, soy sauce, honey, fish sauce, and cornstarch in a small bowl. Set aside.
  • Heat half of the canola oil in the wok set over high heat. Add the crushed garlic cloves and sliced jalapeño pepper; stir-fry 30 seconds. Remove mixture from pan and add to the reserved shrimp.
  • Add the remaining canola oil to the wok. Add the carrots, green onions, and bell pepper; stir-fry 3 minutes.
  • Stir in the vinegar and soy sauce mixture and cook for 2 minutes.
  • Add the noodles, the shrimp, garlic, jalapenos and spinach to the wok and cook for 2 minutes.

Serves 4


Pork Tenderloin w/ Blueberry Bacon Ketchup


I’m a huge fan of using fruit in savory dishes so when I saw this recipe on the Noble Pig website, I knew I had to try it. And when I saw that the blueberry sauce included a hefty dose of bacon, I knew my family would love it as well. After all, everything tastes better with bacon. And it really does.

I’ve increased the amount of bacon and jalapeno pepper in my version of the sauce which results in a richer and thicker blueberry topping, hence the ketchup moniker. With the brown sugar and vinegar the sauce is reminiscent of a chutney; mine is pureed smooth but you can also leave yours in a chunkier form if you prefer. My pork tenderloin is dusted with spices that both enhance the meat and complement the fresh blueberries. If you aren’t a fan of pork, the sauce would also be a tasty topping for boneless chicken breasts that have also been dusted with the spice mixture. However you prepare it, you are sure to love it. So fire up your grill and you are good to go!


For the ketchup:

6 slices thick cut bacon, diced

1/2 cup minced red onion

2 jalapeno peppers, seeded and minced

2 cups fresh blueberries

1/2 cup packed light brown sugar

1/4 cup white balsamic vinegar

1 tablespoon Dijon stone ground mustard

1/2 teaspoon garlic powder

1/2 teaspoon salt

2 tablespoons fresh lemon juice

For the pork:

1 1-1/4 pound pork tenderloin

1 teaspoon salt

1 teaspoon freshly ground pepper

1/2 teaspoon garlic powder

1/2 teaspoon ground cinnamon

1/8 teaspoon freshly ground nutmeg

1 tablespoon olive oil

  • To make the blueberry sauce: fry bacon in a medium skillet over low until slightly crispy; remove bacon to a paper towel leaving the bacon grease in the pan.
  • Saute onion and jalapeno in the bacon grease over medium heat until soft, about 2 minutes.
  • Add the blueberries, sugar, vinegar, mustard, garlic powder, salt, lemon juice and cooked bacon.
  • Simmer until blueberries have split and sauce thickens slightly, about 3 minutes.
  • Transfer the mixture to a blender or food processor; pulse until pureed. Alternatively, pour the sauce into a small bowl and use an immersion blender to puree the mixture until smooth.
  • Return sauce to pan so you can warm it slightly when the pork is done.
  • For the pork: coat a grill with non-stick cooking spray and preheat to medium-high.
  • Combine the salt, pepper, garlic powder, cinnamon and nutmeg in a small bowl.
  • Brush the pork with the olive oil and season the pork on all sides with the spice mixture.
  • Place the pork on the grill and cook turning every 4 to 5 minutes, until cooked through, about 20 minutes.
  • Brush a small amount of the sauce over the meat during the final few minutes of cooking.
  • Remove the pork from the grill and allow to rest for 5 minutes before slicing into 1/2 inch pieces.
  • Serve with the blueberry bacon sauce.

Serves 4

Broiled Avocados


I love avocados. A perfectly ripe avocado melts in your mouth when eaten in its natural state, adds cool texture to a sandwich or salad, and creates the perfect guacamole.  As an added bonus a serving of avocado fulfills one of your daily fruit and vegetable requirements and provides a healthy dose of good fats (which is a nice change after all of the bacon that has been creeping its way into my cooking lately.  Inspired by a recipe I found on Morsels and Musings, I set about creating my own version of a broiled avocado.

We ate the avocados as a side dish with dinner but they could easily be served as a part of a buffet table or as an appetizer, or even a late night snack.  I’m thinking they would make a nice first course when paired with a cup of chilled gazpacho soup and a handful of homemade tortilla chips.


1 avocado, sliced in half lengthwise with pit removed

1 lime, juiced, plus more for garnish

1 tablespoon minced red onion

1 tablespoon minced fresh jalapeno peppers

1 tablespoon tabasco sauce

1/4 cup finely grated pepper jack cheese

Sea Salt and freshly ground black pepper to taste

  • Pre-heat the broiler.  Line a baking tray with parchment paper.
  • Score the insides of the avocado halves and place on the prepared baking tray.
  • Squeeze the lime juice over each half, add the tabasco sauce, and sprinkle with the cheese. Top with the minced onions and jalapeno and a healthy dose of sea salt and freshly ground pepper.
  • Place under the broiler and cook for 5 minutes or until the cheese is brown and melted.
  • Remove from oven, let cool for one minute then serve with additional lime juice if desired.

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