Mango chili glazed shrimp are a super fast, super easy dinner option for any weeknight meal.
I’m not sure why but I almost always forget about shrimp as an excellent dinner option. Shrimp is fast, it is easy, it’s tasty. There aren’t a lot of reasons NOT to eat shrimp, especially during the summer. Five minutes over the stove or grill and you have a meal completed and ready.
Recently, I joined up with a few fellow bloggers to bring you tasty and family-friendly recipes each month. We choose a different ingredient and go from there. And in June, mangoes were chosen. I waffled back and forth between a sweet and savory dish for a while, but ultimately a quick dinner option won out.
From start to finish, this entire meal takes less than 25 minutes. The most time consuming part is peeling the skins and legs off the shrimp. The rest is easy as pie. A quick glaze comes from some mangoes, a bit of red onion, honey, juice and a healthy scoop of chili powder for some great spice. Slather that on your shrimp while they grill and you’re done. It really is nothing more. The chili has a great kick and the mango is sweet, giving these shrimp an awesome, sweet and spicy flavor fit for any summer time meal!
Mango Chili Glazed Shrimp #FoodieMamas
- 1 lb. 26-30 shrimp, peeled
- 2 mangos, chopped
- 1/4 cup red onion, diced
- 2 Tbsp. honey
- 1/4 cup orange juice
- 2 tsp. chili powder
- Preheat the grill to medium.
- Place the shrimp on skewers, 5 or 6 shrimp to a skewer. Set them aside.
- In a blender, combine mangoes, red onion, honey, orange juice and chili powder. Blend until smooth.
- Place the shrimp on the grill. Using a brush, brush the mango mixture on liberally. Cook for about 1 or 2 minutes then flip and brush the other sides. Cook another minute until the shrimp are pink.
Be sure to check out the rest of the mango posts from my fellow Foodie Mamas!
Mango Habanero Preserve Chicken
Mango Coconut Sorbets
Dairy Free Island Smoothies
These eggplant meatballs have quickly become a family favorite, with lots of hearty and filling eggplant and a great breadcrumb crunch.
It’s safe to say I am a meat and potatoes kind of gal. It’s not because I’m against vegetables or meals that don’t revolve around a protein and two sides. I believe it’s what I’ve been trained into thinking dinner should be for so many years, now I can’t break the cycle. And frankly, I don’t really want to either. I love having a composed dinner, even if it is quite predictable most nights. And on the nights when I want to shake things up a bit, I always feel a little lost. There are these weird gaps that I don’t know how to fill because I’ve spent so many years going through the motions of preparing dinners in the way I am accustomed.
Luckily, these eggplant meatballs don’t leave any gap. I really felt weird about making them at first. Who are we kidding, thinking that a meatless-ball will taste any good, or anything like its original? But the crispiness of the ball intrigued me. I’m always a fan of crisp. So I made them. And was forever a changed person. They are so hearty and filling, you don’t realize there isn’t any meat. And when properly seasoned, they taste even better than regular meatballs (dare I say it?! I said it). I wasn’t expecting to fall in love with them as hard as I did, but hey, love isn’t always convenient. And I love these meatballs.
Meatball Recipe from Eats Well With Others.
Eggplant Meatballs for #WeekdaySupper
- 1 large eggplant, unpeeled
- 1 cup + ? cup panko breadcrumbs, divided
- ¼ cup grated parmesan cheese
- 1 garlic clove, minced
- 1 large egg, lightly beaten
- oil for frying
- Chop the eggplant into 1" cubes. Place it in a pot of water and bring to a boil. Allow it to cook for ten minutes, then drain.
- Use a fork and mash the eggplant. Add in 1 cup of breadcrumbs, parmesan cheese and garlic and mix well.
- Add in the egg and mix until combined.
- Place the remaining breadcrumbs on a plate. Using a small cookie scoop, scoop out the eggplant mixture into balls. Roll the balls in the breadcrumbs to coat.
- Add oil to the pan to coat and heat over medium high. Add the eggplant meatballs in one layer. Cook until golden, then turn and repeat until all sides have browned. Remove to a plate and repeat until all meatballs have been cooked.
- Serve over spaghetti.
BE sure to check out the other Weekday Supper posts here!
Monday – Farm Fresh Pasta Primavera by A Kitchen Hoor’s Adventures
Tuesday – Summer Veggie Pasta by A Day in the Life on the Farm
Wednesday – Summer Minestrone with Lemon-Parsley Pesto by Planet On A Plate
Thursday – Eggplant Meatballs by Feed Me, Seymour
Friday – BBQ Jerk Chicken by The Petit Gourmet
I vividly remember the first time I tried a Five Guys cheeseburger. From what I gather, it’s a pretty decent-sized chain now so here’s hoping there is one in your neighborhood. And if not, get thyself to a place where they exist. Eating a Five Guys cheeseburger is a life-changing experience. Life-changing in that after I had the first one, I immediately wanted a second one. And a third. It became this constant need to fill my life with moist burgers and crispy bacon and gooey cheese.
Eventually, I put a stop to the need simply because my jeans button couldn’t handle it anymore. But not a fast-food stop goes by without me craving and gently suggesting – then strongly suggesting, then demanding – Five Guys. When I saw Deb’s Fake Shack burger, I knew I’d make them. Because one man’s Shake Shack is another man’s Five Guys. And these burgers were so similar, I had to make my own version of a Five Guys style little cheeseburger.
These burgers are different from your average burger because of how you prepare them. You essentially make a giant baseball-sized burger, then flatten it into oblivion. The burgers cook fast and get the crispy, cragged edges that soak up every single drop of gooey cheese.
The brilliant thing about Five Guys is the topping options. It is almost like Burger King, where you have the option of customizing and choosing any topping you choose. I choose bacon almost exclusively, but here I went with tomato and onion. It is summer, after all, and these toppings worked for me. But keep in mind, bacon = fabulous on these burgers!
Five Guys Style Little Cheeseburgers
- 1 lb. ground beef
- 1 Tbsp. butter
- 4 hamburger rolls
- 4 slices American cheese
- Toppings of your choice
- Take your beef and divide it into four ounce balls. Set aside on a plate.
- Heat a griddle over medium heat. Melt the butter and place the buns, cut side down, on the griddle. Cook until they are toasted and golden then remove to a plate.
- Place the burgers on the griddle. Using a spatula, press down hard until the patties are 1/2 thick.
- Season with salt and pepper. Allow the burger to get crisp and brown, then flip and cook on the other side until it is also crisp and brown.
- Place a slice of cheese on top and allow it to melt fully. Remove and place the burgers on the buns. Top with toppings of your choice.
Don’t bother getting take out. Cheesy corn dog nuggets are easy to make at home, and more tasty than store-bought!
Making these cheesy corn dog nuggets was an experiment in home cooking. So often, people say that they can’t cook or could never replicate store-bought or restaurant food at home. And when they said it, I always want to scream a little. I’m not saying everyone should be creating five-star meals in their home kitchen. Everyone likes a splurge every now and again. But to say no, it can’t be done is ludicrous.
This rant is thanks in part to my family, who begged for take-out lunch this past weekend. All they wanted – begged for incessantly – was junk food. We try to eat healthy but sometimes, the weekend just calls for junk. But I refused to spend the money. The truth is I really wanted corn dogs and knew I had the ingredients at home. Despite screams and protests – maybe there was even a picket sign and a rotten tomato throwing – I made cheesy corn dog nuggets. And then made those doubters eat their words.
Because these corn dog nuggets were infinitely better than anything that could be bought at any store, take-out joint or restaurant. You have the absolute power to customize the batter to your liking, to your tastes. I added some smoked paprika in mine to give it a little kick. And because you are making these at home, you can also choose your hot dogs. I went with cheese-filled because, you know, cheese-filled.
The best part, however, of this whole homemade corndog ordeal is the fact that you get these babies right out of the fryer (healthy, they are not). They are hot and crunchy and gloriously fried to golden perfection. They hit your mouth before they’ve even had time to cool off. How’s that for fresh?
Recipe slightly adapted from Buns in my Oven
- 1 cup flour, divided
- 1/4 cup cornmeal
- 1/4 cup sugar
- 1 Tbsp. baking powder
- 1/4 tsp.salt
- 1/2 tsp. garlic powder
- 1/2 tsp. smoked paprika
- 1 cup milk
- 8 cheese-filled hot dogs, cut into thirds
- Vegetable oil
- Heat about 2 inches of oil in a sauce pan to 350 degrees.
- While the oil heats, prep the batter. Combine 2/3 cup cornmeal, flour, baking powder, salt, garlic powder and smoked paprika in a bowl and mix well. Adding milk and stir to combine.
- Place the remaining flour on a plate. Dredge the hot dogs through the flour, then place them into the batter. Coat them with batter and drip off the excess.
- Carefully place them in the frying pan and cook until golden, about 2 minutes. Remove to a paper towel lined plate and repeat with all remaining hot dogs.
- Serve with ketchup or mustard.
It’s safe to say that a bulk of people enjoy pizza. For when you don’t always have time to whip up a fresh pizza from scratch, this bubble up biscuit pizza makes a perfect fall-back.
We are big on pizza in this house. And while I hate to be presumptuous, I assume that most people also enjoy pizza. I’d go so far as to call it my favorite meal, hands down. So any time I see a dish that has the word pizza in it, I’m trying it.
When Kita posted this bubble up skillet pizza, I pinned it for later because pizza = love. And when I eventually made it, I decided that bubble up biscuit pizza is essentially one of my most favorite quick, easy weeknight meals. It has all the flavors of a traditional pizza without any of the annoying hassle of working out the dough. Save that for the professional and give this easy, hassle-free version a try.
The recipe should be considered guidelines, since pizza is incredibly subjective based on personal tastes. Add pepperoni, some sautéed onions or peppers or – for you weirdos out there who like them – mushrooms. You could get creative and try a Hawaiian pizza or act all sassy and toss a little sriracha on it. Save it for a night when you are lazy or in a rush and try it. You’ll love the ease.
- 2 containers refrigerated biscuit dough,
- 1 jar pizza sauce
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup parmesan cheese
- Preheat the oven to the temperature listed on the biscuit package.
- While it preheats, slice each biscuit into four pieces.
- Place the pieces in a bowl and toss with the jar of sauce and 1 1/2 cups mozzarella cheese.
- Place the mixture in a glass baking dish. Top with remaining mozzarella cheese and parmesan cheese.
- Bake for 20 to 25 minutes.