Ingredients:

• 4 salmon fillets (about 6 oz each)
• 1 cup fresh pineapple, diced (or use canned pineapple)
• 1/4 cup honey
• 2 tbsp soy sauce (or coconut aminos for a gluten-free option)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated (or 1/4 tsp ground ginger)
• Salt and black pepper to taste
• Fresh cilantro or green onions for garnish (optional)
• Lime wedges (for serving)

Instructions:

Prepare the Marinade:

1. In a medium bowl, whisk together the honey, soy sauce, olive oil, minced garlic, grated ginger, salt, and black pepper until well combined.

Marinate the Salmon:

1. Place the salmon fillets in a shallow dish or a resealable plastic bag.
2. Pour the marinade over the salmon, ensuring each fillet is coated.
3. Add the diced pineapple on top.
4. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

Preheat the Grill or Oven:

1. If grilling, preheat your grill to medium-high heat.
2. If baking, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Cook the Salmon:

Grilling:

1. Remove the salmon from the marinade and place the fillets directly on the grill.
2. Cook for about 4-6 minutes on each side, or until the salmon flakes easily with a fork.
3. Brush with extra marinade during grilling for added flavor.

Baking:

1. Place the salmon fillets and the pineapple on the prepared baking sheet.
2. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

Serve:

1. Remove the salmon from the grill or oven.
2. Garnish with fresh cilantro or green onions if desired.
3. Serve with lime wedges on the side.

Enjoy this delicious Honey Pineapple Salmon with steamed rice, quinoa, or a fresh salad!
Prep Time: 10 minutes | Marinate Time: 30 minutes | Cook Time: 15 minutes | Servings: 4

This Creamy Cucumber Shrimp Salad is a refreshing and light dish, perfect for a healthy lunch or as a side during dinner. The combination of crisp cucumber, tender shrimp, and creamy dressing with a hint of dill makes this salad a delightful treat. Here’s how you can put it together:

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 2 large cucumbers, thinly sliced
• 1 small red onion, thinly sliced
• 1/4 cup fresh dill, chopped
• 1/2 cup Greek yogurt
• Juice of 1 lemon
• Salt and pepper, to taste
• 1 clove garlic, minced
• Optional: 1 tablespoon Dijon mustard for extra tang

Instructions:

Prepare the Ingredients:

1. Ensure your shrimp are fully cooked, peeled, and deveined.
2. If they’re large, you might consider cutting them into smaller pieces for easier eating.
3. Thinly slice the cucumbers and red onion.
4. You can use a mandoline slicer for consistent and thin slices, which helps in absorbing the dressing better.

Mix the Dressing:

1. In a bowl, combine the Greek yogurt, lemon juice, minced garlic, and chopped dill.
2. If you’re using the optional Dijon mustard, add it now.
3. Whisk together until smooth.
4. Season with salt and pepper according to your taste.

Combine Salad Ingredients:

1. In a larger mixing bowl, add the sliced cucumbers, red onions, and cooked shrimp.
2. Pour the dressing over the top and gently toss to combine, ensuring all ingredients are evenly coated with the dressing.

Chill and Serve:

1. For the best flavor, cover the salad and refrigerate for at least 30 minutes before serving.
2. This chilling time allows the flavors to meld together beautifully.
3. Before serving, give the salad a gentle stir to redistribute the dressing and check if additional seasoning is needed.

Tips:

Serving Suggestions: This salad can be served on its own as a light meal or alongside grilled meats or crusty bread for a more filling meal.
Variations: Add avocado for creaminess or capers for a briny depth. For a crunch, sprinkle some toasted slivered almonds or sunflower seeds on top before serving.
Storage: Keep the salad refrigerated and consume within 1-2 days. The cucumbers will release water over time, so it’s best enjoyed fresh.

Conclusion:

Creamy Cucumber Shrimp Salad is a versatile and delicious dish that combines healthy ingredients with a rich, flavorful dressing. It’s perfect for summer picnics, potlucks, or a refreshing meal any time of the year. Enjoy this easy-to-make salad that’s sure to impress both in taste and presentation!

Have you ever had a bad food poisoning and the only thing you can remember it being from is probably meat that you’ve had the previous day?

So, what could have gone wrong and does meat really cause food poisoning that easy? Well, if cooked meat isn’t stored in the right way in the refrigerator, then yes, it can definitely cause food poisoning. Different meats last for a certain number of days, weeks or months, in the refrigerator and in the freezer, but it is essential it has been stored in the right way.

How Long Does Cooked Meat Stay in the Refrigerator?

Pork: Cooked pork can remain in the refrigerator for 3 to 4 days, before it needs to be frozen.

Beef: Beef will last in the refrigerator for 3 to 4 days and then it needs to be frozen.

Poultry: All types of poultry will last about 3 to 4 days in the refrigerator before it can be frozen.

Seafood: Seafood will last in the 2 to 3 days in the refrigerator and it then needs to be frozen.

How Long Does Cooked Meat Stay in the Freezer?

Pork

Cooked pork can remain in the freezer for two to a maximum of three months and uncooked pork can be for around 2 months. As for pork chops, you can store them in the freezer for around 4 to 6 months. Pork roast will last for 4 to 12 months.

Processed and smoked pork items like bacon, luncheon meat, ham etc., will last for 1 to 2 months.

Beef

Beef when cooked, will last 2 to 3 months. When uncooked, beef steaks can last 6 to 12 months and beef for roasting will last 4 to 12 months.

Poultry

Poultry like chicken, quail, turkey etc., can be kept frozen for even up to 1 year, when uncooked. Once cooked, you can store poultry for 3 to 5 months.

Seafood

Uncooked, lean fish can be kept in the freezer for 6 to 8 months, while fatty fish can be kept in the freezer for 2 to 3 months. Shellfish can be kept for 3 to 6 months.

Once cooked, fish shouldn’t be kept in the freezer for longer than 4 to 6 months. If your fish is smoked, then keep it frozen for a maximum of 2 months.

Ingredients

• 4 salmon fillets, salted and seasoned to taste
• 6 tablespoons. Unsalted butter at room temperature (see note) 1/3 cup honey
• Seasoning with Cajun seasoning
• 2 tablespoons garlic powder
• 2 tsp. Italian season
• 2 tsp. Paprika (smoked paprika, if available)
• cayenne pepper (1 teaspoon)
• 1 teaspoon onion powder
• 1 teaspoon black pepper, cracked – or 1/2 teaspoon black pepper, finely ground
• Quarter teaspoon of salt
• 1/2 tsp crush red pepper

How To Make Cajun Honey Butter Salmon

1. Mixing Cajun season ingredients in bowl.
2. Beat butter for 2 minutes using an electric hand mixer until light and fluffy.
3. Blend honey and cream in a blender until smooth. 1 tablespoon combined Cajun seasoning (remaining seasoning can be kept for up to 3 months in an airtight container)
4. Using a paper towel, pat the salmon fillets dry on all sides.
5. Season with salt and pepper to taste after rubbing it with oil.
6. Cook salmon for 6-8 minutes on each side on a preheated grill or grill pan, or until opaque and crusty.
7. Spread a generous amount of Cajun Honey Butter over each slice after turning off the grill (or stove if you’re using a grill pan).
8. Allow the butter to melt for 30 seconds, then spread it over the salmon using the back of a spoon.
9. Turn it over and do the same on the other side.
10. If you prefer, garnish with chopped cilantro or parsley and serve immediately.

Ingredients:

• 4 salmon fillets
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon lime juice
• Salt and pepper to taste
• Sesame seeds and sliced green onions for garnish

Directions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together hoisin sauce, soy sauce, honey, minced garlic, grated ginger, and lime juice.
3. Place the salmon fillets on the prepared baking sheet and season with salt and pepper.
4. Brush the hoisin glaze generously over the salmon fillets, coating them evenly.
5. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Once done, remove from the oven and sprinkle sesame seeds and sliced green onions on top for garnish.
7. Serve the hoisin glazed salmon hot, accompanied by your favorite side dishes.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 320 kcal | Servings: 4 servings

Ingredients:

• 4 salmon filets, about 1 and 1/2 pounds, skins on
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup (116 g) mayonnaise
• 1/4 cup (66 g) Thai sweet chili sauce
• 1 teaspoon Sriracha, or more to taste
• 1 tablespoon honey
• Chives, chopped for garnish

Directions:

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2. Drizzle olive oil over salmon on all sides and gently rub it in. In a small bowl, combine paprika, garlic powder, salt, and pepper.
3. Sprinkle this seasoning mixture over the salmon filets.
4. In another bowl, mix mayonnaise, Thai sweet chili sauce, Sriracha, and honey well.
5. Divide the sauce in half; use ½ cup for brushing onto the salmon before baking, reserving the other ½ cup for drizzling after baking.
6. Evenly brush ½ cup of the sauce over the salmon filets.
7. Place them on the lined baking sheet, skin-side down, leaving space between each filet.
8. Bake for 8-10 minutes, or until cooked through (start checking after 6 minutes).
9. For a crispier filet, broil for 1-2 minutes.
10. Transfer salmon to a plate, drizzle with the remaining sauce, and garnish with chives.
11. Serve warm with rice.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes | Kcal: 574 kcal | Servings: 4 servings

4 porsies

• olie
• 1 ui, fyngekap
• 2,5 ml (½ t) droë pietersielie
• 5 ml (1 t) suurlemoensap
• 340 g (2 x 170 g-blikkies) tuna, gedreineer
• 2 snye witbrood, sonder korsies
• 125 ml (½ k) volroommelk
• 1 ml knoffelsout
• Knypie rooipeper
• 2 eiers
• 125 ml (½ k) koekmeel
• Olie vir diepvetbraai

Metode

1. Verhit olie en soteer ui en pietersielie tot ui sag is.
2. Verwyder van hitte en roer suurlemoensap en tuna by.
3. Week brood in melk. Roer broodmengsel by tunamengsel in braaipan en meng.
4. Voeg knoffelsout en rooipeper by.
5. Om in te rol Klits eiers in vlak bakkie.
6. Gooi koekmeel in vlak bakkie.
7. Skep teelepels tunamengsel en rol in geklitste eier en dan in koekmeel.
8. Verhit olie tot goed warm en braai tot goudbruin.
9. Plaas op kombuispapier om van oortollige olie ontslae te raak.
10. Sit saam met skyfies en groen slaai voor.

Translation

Tuna Meatballs

4 portions

• oil
• 1 onion, finely chopped
• 2.5 ml (½ t) dry parsley
• 5 ml (1 t) lemon juice
• 340g (2 x 170g tins) tuna, drained
• 2 slices of white bread, without crusts
• 125 ml (½ k) full cream milk
• 1 ml of garlic salt
• Pinch of cayenne pepper
• 2 eggs
• 125 ml (½ k) cake flour
• Oil for deep frying

Method

1. Heat oil and sauté onion and parsley until onion is soft.
2. Remove from heat and stir in lemon juice and tuna.
3. Soak bread in milk. Stir bread mixture into tuna mixture in frying pan and mix.
4. Add garlic salt and cayenne pepper.
5. To roll in Beat eggs in shallow bowl.
6. Pour cake flour into shallow bowl.
7. Scoop teaspoons of tuna mixture and roll in beaten egg and then in cake flour.
8. Heat oil until very hot and fry until golden brown.
9. Place on kitchen paper to get rid of excess oil.
10. Serve with chips and green salad.

Ingredients

• 10-12 baguette slices (about ½” thick)
• 6 tbsp olive oil, divided
• 1 teaspoon garlic powder
• 1 avocado
• Juice of ½ lime
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 12 large shrimp, peeled, deveined
• 2 big garlic cloves, cut into slivers
• ¾ teaspoon smoked paprika
• ½ teaspoon cumin
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Preheat oven to 350°F and move rack to the top.
2. Line a baking sheet with parchment paper and place baguette slices in an even layer.
3. Mix 3 tablespoons olive oil and garlic powder in a small bowl.
4. Brush each side of the baguette slices with the oil mix.
5. Bake for 10-15 minutes or until they’re as crisp as you like.
6. Mash the avocado in a small bowl and mix with lime juice, salt, and black pepper.
7. Set aside.
8. While baking crostini, heat 3 tablespoons olive oil in a large skillet over low heat.
9. Add the garlic and cook for about 2 minutes.
10. Raise heat to medium-high and add the shrimp, paprika, cumin, salt, and pepper.
11. Stir to blend and cook the shrimp.
12. Turn shrimp once or twice and cook until they are pink, about 5 minutes.
13. Spread crostini with mashed avocado and place shrimp on top.
14. Serve immediately.

Prep Time: 15 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: 4 servings | Calories: 300 kcal

PREP TIME: 30 MINUTES
COOK TIME: 20 MINUTES
MARINATING TIME: 20 MINUTES
TOTAL TIME: 1 HOUR 10 MINUTES

Ingredients

Shrimp

• 1 pound large shrimp, peeled, deveined, tails removed
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 tablespoon soy sauce
• 1 teaspoon chicken bouillon
• 1 teaspoon granulated sugar
• ⅛ teaspoon baking soda
• 2 tablespoons canola oil

Fried Rice

• 3 tablespoons water
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 tablespoon canola oil
• 1 large white onion, finely diced (about 2-3 cups)
• ⅓ cup (43 g) diced carrots
• 2 teaspoons garlic, minced
• 4 large eggs, beaten
• 4 cups (744 g) cooked long-grain white rice, cooled
• ⅓ cup (45 g) frozen peas
• 1 teaspoon sesame oil
• green onions, sliced for garnish

Instructions

Shrimp

1. In a large bowl, combine shrimp, cornstarch, water, soy sauce, chicken bouillon, sugar, and baking soda.
2. Mix well and transfer to the refrigerator to marinate for 20-30 minutes.
3. To a large nonstick skillet* over high heat, add canola oil.
4. Once hot, add the shrimp to the skillet.
5. Spread the shrimp into an even layer and cook for 1-2 minutes on each side.
6. Avoid overcooking to prevent a rubbery texture.
7. Transfer the cooked shrimp to a bowl and tent it to keep warm.

Rice

1. In a small bowl, mix water, oyster sauce, soy sauce, salt, and pepper.
2. Set aside.
3. To the same skillet over medium heat, add oil.
4. Once hot, add onions and carrots.
5. Cook for 3-4 minutes, or until softened.
6. Add garlic and cook for 1 more minute.
7. Using a spatula, push the mixture over to one side of the skillet.
8. In the empty space, add the beaten eggs and cook until large curds form and the eggs are mostly set but still slightly moist.
9. Add the cooked and cooled rice, using your spatula to break up any clumps.
10. Pour in the prepared sauce, peas, sesame oil, and shrimp.
11. Toss to evenly coat.
12. Continue to cook until everything is heated through.
13. Garnish with green onions and serve warm.