Category Archives: Seafood

Chili Garlic Salmon and Broccoli Bowls

Chili Garlic Salmon and Broccoli Bowls

Last week we had something Asian inspired almost every single day. I have no idea what has gotten into us, but we are on a major kick. We had Lo Mein, Kung Pao Chicken, Fried Rice and these insanely delicious Chili Garlic Salmon and Broccoli Bowls.

I cannot stress how easy this meal was. From beginning to end this was done in about 15 minutes. It actually took longer for the rice to be ready than the main course. It all starts with a quick easy sauce made from chili garlic sauce, sesame oil, garlic, and soy sauce. Chop some fresh Broccoli into small bite sized pieces and your halfway done!

Chili Garlic Salmon and Broccoli Bowls

I used fresh salmon fillets that had the skin on, which used to major gross me out but I have kind of learned to deal with at this point. The easiest way to remove the skin is to cook the salmon with the skin on. Here is how I do it. Heat a skillet to medium heat and pour about a tablespoon of olive oil. Then add lemon slices to your skillet. This is your nice little citrus buffer that prevents the salmon from sticking. Lay the salmon skin side down right on top of the lemon slices and let it cook for about 5 minutes.

Chili Garlic Salmon and Broccoli Bowls

Flip the salmon and using tongs, carefully peel the skin off. Gross gross gross. Throw it away as soon as you can. Let the other side cook for 5 more minutes. At this point I usually carefully remove the lemon slices with tongs because I like the outside of the fish to get a little crisp (you don’t have to remove the lemons, it is totally up to you)

So now you have some lovely, half cooked, unseasoned salmon fillets in your pan. :) Time to add the sauce! Pour the chili garlic sauce right over the top and add the broccoli. Cover and let cook for 3 minutes.

Chili Garlic Salmon and Broccoli Bowls

I served this over jasmine rice and I found the best way to do it is to lay the salmon right on tip of the rice, add some broccoli and then pour the additional sauce from the pan over your fish so you can control exactly how flavorful you want it to be. I wanted mine super saucy, but Mr. Maebell liked his without extra sauce.

Chili Garlic Salmon and Broccoli Bowls

There you have it! An easy, healthy, quick meal that doesn’t require a boat load of ingredients or leaves you with a kitchen full of dishes. Don’t you wish all recipes were that easy?!

Chili Garlic Salmon and Broccoli Bowls
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 2 salmon fillets
  • 1 lemon, sliced
  • 1 tablespoon olive oil
  • ¼ cup reduced sodium soy sauce (La choy is gluten free)
  • 1½ tablespoon chili garlic sauce
  • 2 tablespoons sesame seed oil
  • ½ teaspoon minced garlic
  • 2 cups broccoli florets
  • 1 cup jasmine rice
  • 2 cups water
  1. In a small sauce pan with a lid bring the 2 cups of water to a boil.
  2. Add the rice, stir and reduce heat to low. Cover and let simmer until all liquid is absorbed, approximately 15 minutes.
  3. Heat a large skillet to medium heat.
  4. Heat one tablespoon of olive oil and carefully add two rows of lemon slices. Lay the salmon skin side down and let cook covered for five minutes.
  5. Remove lid and carefully flip salmon, cover and let cook another five minutes.
  6. Meanwhile, combine the soy sauce, chili garlic sauce, sesame oil, and garlic in a small bowl. Set aside.
  7. At this point you can remove the lemon slices from the pan if you wish. Reduce the heat to low and pour in the sauce and the broccoli, cover and let cook for 3 minutes.
  8. To assemble bowls add rice, salmon, broccoli, and spoon out additional sauce from the pan if you wish.

Chili Garlic Salmon and Broccoli Bowls



Shrimp and Creamy Cheesy Grits

Heaven help.

Shrimp and Creamy Cheesy Grits

I do make a great effort to eat healthy, I hope that is at least semi obvious from this blog. I definitely enjoy the occasionally indulgence, but I really try to keep our little family on the right track. However, sometimes…well, sometimes you just need comfort food. Comfort food that soothes your soul, and eases your mind. On those rare occasions when I really need a meal like this I ignore any consideration for calories. Hey, you have to live a little!


One of our favorite comfort foods is this Shrimp with Creamy Cheesy Grits. Oh my gahhhh this is so freaking good. I kid you not, this makes me a little weak in the knees. Plump shrimp are tossed in spices and perfectly sauteed. Grits are cooked in chicken broth then mixed with cream cheese, extra sharp shredded cheddar cheese to make the creamiest, cheesiest grits you have ever had! And if that doesn’t sound like enough top it all with freshly chopped green onions, crisp bacon, and freshly ground black pepper. Mercy!

If you have never made the leap and tried shrimp and grits before, this is the recipe that should push you over the edge. The grits do not have a distinctive taste on their own, instead they just soak up the flavor of the shredded cheddar, cream cheese, and chicken broth. Really, just give it a try! It is very simple, and comes together pretty quickly.

Shrimp and Grits

Just take a good look, this is too good to resist!

5.0 from 2 reviews
Shrimp and Creamy Cheesy Grits
Cuisine: Main Dish, Southern
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • ½-3/4 pound deveined and shelled shrimp
  • 2 tablespoons Olive oil
  • 2 teaspoons Old Bay seasoning
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • 2 cups chicken broth
  • ½ cup yellow corn grits
  • 2 ounces cream cheese (I used reduced fat)
  • 1 cup shredded sharp cheddar cheese
  • 2 green onion stalks, chopped
  • 2 slices bacon
  • salt and pepper to taste
  1. In a large skillet cook two slices of bacon over medium heat until crisp, remove bacon from skillet, roughly chop. Wipe skillet clean and set aside to use later for the shrimp.
  2. In a medium to large sauce pan bring chicken broth to a boil, add grits and reduce heat to low. Cover and let grits simmer for 7 minutes, stirring occasionally.
  3. When grits have absorbed the liquid add cream cheese, shredded cheese and salt and pepper to taste.
  4. Stir mixture well, cover and remove from heat.
  5. Place shrimp in a large plastic bag or mixing bowl, add Old Bay, Italian seasoning, garlic powder and smoked paprika and toss until shrimp is coated.
  6. Heat olive oil in a large pan over medium high heat. Add shrimp and cook 3 minutes on each side or until shrimp is pink and tender.
  7. To assemble the shrimp and grits add a heaping serving of grits to two shallow bowls. Top with shrimp, chopped green onions, chopped bacon and additional pepper.


Crab & Artichoke Dip

Every Sunday night of my childhood we ate junk food.

Popcorn, Coke floats, cheese and crackers, you name it, we had it. We would spread our bowls of unhealthy treasures out on the living room floor and bask in the glory of generously buttered popcorn.

I think the reasoning behind this was if you have a large lunch after church you really aren’t hungry enough to eat a full blown meal again for dinner. Or maybe my Mom just didn’t want to cook again, who knows. Whatever the reason, the four of us kids loved it.

L O V E D it.

What other kid had parents that considered popcorn an acceptable meal? Furthermore, what kid had parents who practically considered popcorn a food group?
We had it good.

Crab and Artichoke Dip

However, as an adult I am all screwy on what is acceptable for dinner. You’re hungry? Okay great, I have some cheese and crackers. You’re really hungry? Sure, I will top them with pepperoni. You need a drink with that? Let me whip up a milk shake.

Inappropriate I know. But really, why can’t the good stuff be considered dinner food?

I recently made this dip for dinner. Yes, dip for dinner served up with a healthy dose of salty tortilla chips. When dinner was ready I dragged the kitchen table into the middle of our living room, plopped this big ole skillet on the table along with the bowl of chips and said, “Dinner is served!”

Crab and Artichoke Dip

Mr. Maebell just looked at me. See, he was raised right and this was definitely not an appropriate dinner. And it was definitely not appropriate to drag your kitchen table into the living room. He eventually got on board with the concept and we scarfed this down quicker than we would care to admit.

So, the next time you feel like living on the wild side whip up this Crab & Artichoke dip, and if your feeling really crazy just have a picnic in your living room.

We will just call it dinner Maebell style.

Crab & Artichoke Dip
Recipe type: Appetizer
Prep time: 
Total time: 
Serves: 6+
  • 2 jalapeños, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 1 14 ounce can of artichoke hearts, drained and chopped
  • 2 cans of crab meat, drained
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 1¼ cups milk
  • 1 teaspoon Old Bay Seasoning
  • ½ lemon juiced (2 tablespoons)
  • ¼ cup shredded parmesan
  • ¼ cup shredded cheddar
  • 1 bunch of green onion, chopped
  1. Preheat oven to 350
  2. Remove seeds from jalapeños and bell pepper, chop into small pieces.
  3. Drain and rinse artichoke hearts, chop well.
  4. Drain both cans of crab, give it a quick rinse and set crab and veggies aside.
  5. Grab a large oven proof skillet, such as a cast iron skillet, heat to medium.
  6. Melt butter in skillet, when butter is simmering add in two tablespoons of flour, let mixture simmer for about 30 seconds and stir well.
  7. Whisk milk into the flour mixture until well incorporated and smooth. Let mixture simmer for about one minute until it begins to thicken.
  8. Add in parmesan, lemon juice, Old Bay, peppers, crab, and artichokes into skillet. Stir well until everything is covered in your creamy parmesan mixture.
  9. Top with cheddar and bake 25 minutes until golden and bubbly.
  10. Top with chopped green onions and serve with chips.

Recipe inspired by and adapted from Pinch of Yum.

 As always, I made this dish using gluten free ingredients. I use Glutino Gluten Free Pantry All Purpose flour or Gluten Free Bisquick in place of flour.