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Tortellini Soup

Here is a break from the Shrimp recipe post, I came across this recipe I created many years ago. I just came across it in an old yellow legal pad, along with several other recipes. Boy I have awful hand writing, some of the recipes I have no idea what I wrote down. But any way, I hope you enjoy this, it’s really simple and quick – Enjoy Ingredients 8 Cups of homemade Veggie Stock – low to unsalted 1 lb. seafood tortellini or any of choice 3 cups fresh baby spinach 3 stalks of celery, diced 1 medium onion, small dice 2 large carrots, small dice 2 parsnips, small diced 1 red, yellow or orange bell pepper, small diced 2 cloves of garlic, minced Handful of fresh Italian parsley, chopped and st

Spicy Shrimp on a bed of Pesto Zucchini

I do have a few more Shrimp Recipes that I will be posting over the next few days. I had covered making all types of pesto several years ago but I have been getting messages if I can add the recipe for sauces to the page with the dish instead of stating to “find an early posting on the blog”. Pesto’s are basically a nut, seed or bean, a leafy green, salt and a fat. So, you can make any pesto you like with any green you like. Garlic and Spice are optional INGREDIENTS Pesto 3 bunches of Fresh Basil, about 3 cups 1/2 cup pistachios 2 cloves garlic Olive Oil Salt to taste 4 medium Zucchini, spiralizer Shrimp 1 to 2lbs. of shrimp, cleaned and deveined 2 tablespoons of Earth Balance 1 tablespoon

Salmon roll ups

6 to 8 oz. wild smoked salmon, about 12 slices 2 tablespoons of toasted sesame seeds Filling 8 oz. block of sheep cream cheese Handful of fresh chives, finely chopped Handful of fresh dill, finely chopped and stems removed 1 lime, juiced and zested 1 avocado, peeled and chopped Pinch of cayenne pepper Directions Place cream cheese an avocado in a bowl, using a fork blend together, leaving chunks of avocado. Now add the balance of the ingredients of the filling, mix to combine. Place a long sheet of plastic wrap on counter, sprinkle sesame seeds down the center, next line the salmon slice down the center over the seeds, overlapping about 1/8 of an inch. Press down to adhere the seeds to the s

Sweet/Sour Veggie Salad

Here is a variation on the salad I posted yesterday. A few more veggies and a tangy dressing. I have been trying to make new salad combos. I saw a similar recipe on one of the mourning shows a few weeks ago. It that segment the veggies where chopped and the basic greens and I thought you need veggies to stand up to the dressing and would not wilt over time, thus i add the veggies below. I did try it with parsnips but the dressing and the flavor of the parsnip were not playing nice together. Enjoy Ingredients 1 can chickpeas, drained and rinsed 2 English cucumbers – spiralized 3 carrots, spiralized 1 medium zucchini, spiralized 1 medium red onion, thinly sliced and quartered 1 red bell p

Sesame Veggie Salad

Ingredients 2 English Cucumbers, Spiralized 2 carrots, spiralized 1 medium leek, thinly sliced – lite green to white parts Handful of Fresh Cilantro, chopped and stems removed Dressing 1 to 2 limes, juiced and the zest of 1 – you need 4 tablespoons of juice 4 tablespoons toasted sesame oil 2 tablespoons honey 1 ½ teaspoons of toasted sesame seeds Red pepper flakes to taste Salt and pepper to taste Directions Whisk together the dressing ingredients. Place the veggies into a bowl, drizzle with half the dressing, toss to coat. Taste, add more dressing as needed. Add cilantro, toss to coat – Enjoy #Cucumbers #Carrots #VariationsonCooking

Cupcake Pan Spanish Tortillas

I came across this recipe a few months back and have been playing with it to make it more Vegan, I know that sounds just wrong. But I have been making a lot of dishes that are more vegan leaning and I have to say they just as good, if not better than the non-vegan relative it came from – Enjoy Ingredients 4 large potatoes of choice, grated and placed in a bowl of water and 1 teaspoon of baking soda Veggies 1 pint of mushrooms of choice, small dice 1 zucchini, small dice 1 red bell pepper, small dice 2 shallots, minced 1 cup of Romano cheese, grated (Sheep) ½ cup of sheep ricotta, drained ¼ cup homemade pesto Handful of fresh thyme, chopped and stems removed Handful of fresh Italian parsley,

Spicy Shrimp Stacks

I had this dish a while ago in a café in upstate New York and I just came across my notes that I jotted down to recreate the dish. On the second try I got, it’s pretty simple to make and serves about 6 people depending on the size of your ring molds . Note: you can switch out the fish on top for salmon, tuna or another fish , raw of course, I listed the opition below - Enjoy Ingredients Rice 1 cup uncooked short grained rice, well rinsed 2 cups water 2 tablespoon rice vinegar 1 tablespoon sugar 1 teaspoon salt Veggie layer 1 cup avocado, mashed (but chunky) 1 cup cucumber, diced 1 tablespoon lime juice salt to taste Shrimp 1 lb. shrimp, cleaned and deveined 1 lemon, sliced 1 jalapeno, cut in

Baked Ziti with Spinach and Roasted Garlic Cauliflower Sauce

This is a take on a recipe from last summer and a dish I had at a local café. I liked the idea that the cauliflower was created into a sauce, the dish I had at the café was Vegan but when I made it at home I used Sheep Diary and it was so much creamier – I gave you the option below – Enjoy Ingredients 1 head of Cauliflower, cut-up into small florets and large stems removed 1lb. Ziti, cooked as directed 1 bunch of baby spinach 2 pints of mushrooms of choice, sliced 4 cups homemade veggie stock, unsalted 1 cup of Almonds or Pistachios 1 cup of shredded Manchego Cheese, sheep – optional 1 cup of Romano Cheese, sheep – optional 1 lemon, juiced and zested 2 heads of roasted Garlic, removed from

Shrimp Po' Boy

I included a tangy spicy slaw in the recipe below, due I like it better on the Po’boy then just lettuce and tomatoes with hot sauce. Traditional it is made without the slaw – Ingredients Shrimp 2 lbs medium to large size shrimp, cleaned and deveined 1/2 cup sheep’s milk 1 cup flour 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon ground cumin ½ teaspoon paprika ½ teaspoon chipotle powder ½ teaspoon fine sea salt ½ teaspoon white pepper canola oil for frying Slaw – optional ½ medium green cabbage, cored and thinly shredded (about 3 cups) ½ medium red cabbage, cored and thinly shredded (about 3 cups) ½ red onion, halved and thinly sliced 2 tablespoons plus ½ teaspoon kosher salt 4

Shrimp Scampi Naan Pizza

Here is another really quick dish and you can get it all from Trader Joes, most prepped and just assemble (there is a bit of Cooking prior to placing the “pizzas” in the oven) Ingredients 2 1lb. bags of cleaned and deveined shrimp, get the ones with the tails removed 3 to 4 packages of Trader joes frozen, plain Naan 2 bags of Shredded Sheep Mozzarella 4 shallots, diced Handful of fresh Italian Parsley, chopped and stems removed 5 cloves of garlic, minced 3 tablespoons of sheep butter, unsalted 1 lemon, zested and juiced Salt, Red Pepper and Black pepper to taste Avocado oil Note: A sprinkle of Romano adds a bit of saltiness to the pizza Directions Preheat oven to 400 degrees with the pizza s

Honey Garlic Shrimp

So, this is really, really easy, 5 ingredients and takes minutes to make. Ingredients 2 lbs. shrimp, peeled and deveined with tail on Sauce: 6 to 8 cloves garlic, minced 1-inch ginger, peeled and minced 1/3 cup honey 1/4 cup soy sauce Directions Whisk up sauce, pour a little more than half in a large Ziploc bag, add shrimp, close, toss and let marinate for at least 20 to 30 minutes. Place a large skillet over medium high heat, drizzle with oil of choice, once smoking, working in batches sear the shrimp on each side, about 1 or so each side, repeat until done. Note: I remove the shrimp from the bag and toss the sauce in the bag. If you take the shrimp directly from the bag, they tend to “sp

Shrimp and Fried Noodles

Ingredients 1 ½ lbs. shrimp, cleaned and deveined 16oz. fresh flat rice noodles 1 pint of mushrooms of choice, sliced 2 cups of bean sprouts 1 cup Chinese’s chives, diced 8 cloves of garlic, minced 2 eggs Avocado Oil Salt and white pepper, to taste Sauce ¼ cup homemade fish stock 2 tablespoons of low salt soy sauce 1 tablespoon Hoisin 1 teaspoon Oyster Sauce 1 teaspoon agave 1 teaspoon Sambal – optional for spice Directions In a small bowl, combine the ingredients for the sauce and mix well. Heat a wok or large skillet over medium fire. Drizzle with oil. Once the wok or skillet is almost smoking, fry the garlic. When the garlic turn a light brown, add shrimp. Turn the heat to high and fry. O

Red Curry Shrimp

Ingredients 1 ½ lbs. of Shrimp, cleaned and deveined 1 can coconut milk 2 carrots, julienned 1 red bell pepper, julienned 1 small red onion, julienned 1 inch of ginger, julienned Handful of fresh basil leaves, julienned 2 cloves of Garlic, Minced 2 tablespoons red chili paste – trust me it is easier to buy then make 1 ½ tablespoons agave 1 tablespoon of fish sauce Avocado Oil Salt and Pepper to taste Instructions In a wok or a large skillet, place over medium heat and drizzle with oil, add ginger, onions, peppers and carrots, sauté for about 2 minutes, next add chili paste and agave, sauté for another minute. Now add the coconut milk, garlic, fish sauce and shrimp, sauté until shrimp are ju

Blacken Shrimp Tacos

Okay, so I have been exploring all ways to use the blacken seasoning and there are more recipes yet to come. I will be post a larger recipe for the blacken seasoning in a few days – Enjoy PS - I do have many recipes for salsa posted - take a look, all would be great with these tacos Ingredients Coleslaw 1 cup Broccoli slaw – Trader Joes 1 cup Red Cabbage, shredded – Trader Joes 1 cup Jicama, shredded 1/2 cup red bell peppers, diced - optional 1 jalapeno, minced 4 green onions, minced 1/2 cup Olive oil mayonnaise 1 ½ tablespoons Dijon Mustard 2 teaspoons fresh lime juice 1 tablespoon Agave 1 teaspoon ground cumin 1 teaspoon ground celery seeds 1 teaspoon Lime zest Salt & Pepper to Taste Cila

Baby Broccoli Shrimp Sir Fry over Zucchini Noodles

I have been a shrimp kick for the last few months. I made this many times, it takes about 25 minutes from start to finish. A tip is that I spiralize the zucchini for the week so that it is ready to use. Ingredients 1 lb. medium shrimp, peeled and deveined 3 medium zucchinis, spiralize 6 green onions, chopped 1 tablespoon cornstarch 3 garlic cloves, minced 3 cups baby broccoli florets 1/4 cup low sodium soy sauce 2 tablespoons rice vinegar 1 teaspoon honey Salt and pepper to taste crushed red pepper, optional avocado oil Sesame seeds Instructions Place zucchini noodles in a bowl, cover with water and add salt and let stand. Drain and place in serving bowls. Combine shrimp and cornstarch in

Shrimp Etouffee

Etouffee I find is one of the easiest and quickest dish to create, other than the few minutes you need to whisk the flour to prevent burning, everything else is smooth sailing. Below I broken it up for the basic sauce and from there you can create many variations. The beginning is basically vegan, what you add from that point will make it either Veggie, seafood or full out Omnivore Enjoy Ingredients The basic Etouffee 1 onion diced 1 red bell pepper, diced 3 stalks of celery, diced 5 tablespoons Earth Balance 4 cloves of garlic, minced Handful of fresh Italian Parsley, chopped and stems removed 4 to 6 sprigs of fresh thyme, stems removed 4 to 6 tablespoon unbleached flour 4 to 6 cups of hom