Looking for an easy weeknight meal that the whole family can enjoy that is as flavorful and scrumptious as eating out?
Enter Ayesha Curry, the bestselling cookbook writer, and host and decide of ABC’s new display, “Family Food Fight,” which is all approximate families making food together. “Good Morning America” visitors Arielle and Seth Kisch and Aly and James Romero confronted off in a friendly culinary competition to see which couple could create the tastiest weeknight meal, and their plates were judged on “GMA” using Curry herself.
Curry, a mother of three with NBA celebrity Steph Curry, said she is a massive fan of cooking at home on weeknights, and specifically bringing her children with her inside the kitchen as a whole lot as she can. She provides that she connects aith her kids by uiving them little jobs to do, including peeling vegetables, cracking eggs, and more.
If you’re looking for a laugh, a weeknight meal to make with the children, test out Kisch’s and Romero’s mouthwatering dishes below!
Arielle and Seth Kisch’s spaghetti with shrimp recipe
Ingredients:
Spaghetti (enough for 2 people)
One bunch of spinach
8oz (or 1 container) grape/cherry tomatoes (halved)
three to four cloves of garlic (minced) — we love garlic, so feel free to use more
Shrimp, deveined without or with tail shells
Oregano (approximately 2 stalks, pick off leaves and roughly chop)
Basil (for garnish)
Half a cup of dry white wine
Zest of 1/2 of a lemon, also juice of 1/2 of a lemon
Red pepper flakes (to taste)
Salt
Black Pepper
Olive oil
Directions:
1. Cook pasta in step with field commands. When it’s almost accomplished (approximately 1 minute to head, add the spinach so that it can blanch/cook), drain into a colander, and reserve about a cup of pasta water to apply later in the recipe.
2. Mince garlic.
Three. Season shrimp with salt and black pepper.
Four. Heat olive oil, roughly 2 Tbsp. (Upload extra now, not sufficient.)Five. Add half of the garlic and some purple pepper flakes to flavor at medium heat.
6. Add shrimp and saute till on the whole cooked, however now not completely. Remove shrimp from the pan and location on a plate to relax.
7. Add tomatoes to the shrimp pan with the rest of the garlic and the oregano, saute at medium heat until tomatoes are softened.
Eight. Reintroduce shrimp to the pan. Add white wine and saute a few more minutes. Finally, add a squeeze of lemon juice.
Nine. Add spaghetti/spinach aggregate to the pan and toss. Add in the lemon zest now. Add a chunk of reserved pasta water to assist bind the sauce to noodles, about 1 to 2 tablespoons at a time, till completely blended and type of silky.
10. You’re executed! Serve with basil garnish and Parmesan cheese (in case you’re into it).
1. Prepare the brine: Combine the first 9 elements in a pot and bring to a simmer. Turn the warmth off and stir to mix till the sugar and salt are absolutely dissolved. Set aside and add 2 cups of ice water to chill absolutely. When the liquid is cooled, pour the Pork Tenderloins into a huge ziplock bag in conjunction with the liquid. Seal and brine in a single day, if possible.
2. Remove beef from brine and discard the brining liquid. Pat the tenderloins absolutely dry with paper towels and take a seat at the counter 30-60 mins to convey to room temperature.
3. Make the Mango Salsa. Combine the diced mango, jalapeno, crimson onion, lime, cilantro, EVOO, salt, and pepper. Stir to mix and allow to sit for about half an hour for flavors to marry.
Four. Preheat the oven to four hundred F.
Five. Heat a large skillet or cast iron over medium-high heat. After the pan is preheated, add the EVOO. Just earlier than it starts, upload the tenderloins. Cook a few minutes, undisturbed on each aspect, rotating so every facet is browned. Place within the oven, pinnacle rack, till red meat temps out at 140F (approximately 15-20 minutes). Remove, area on a slicing board and tent with foil to let rest and preserve heat.
6. Cut in 1/2″ slices and serve with Mango Salsa, yum!
