Travel Inspired Meals Part One:

Food Fusion: Two for One dinner night

I love when I get cooking inspiration from our family trips. Whether it’s from different cultures in each city, types of food fusions, or the demographic of the area we are visiting, food brings everyone together to celebrate flavors, colors, and creativity. Some of the most simple meals can turn into the best memories.

While we were in Jacksonville Beach and St. Augustine, I saw a theme throughout each city. Both loved to blend different types of food, such as Asian and Mexican, and upgrade dishes with new flavors and presentations. What I also loved is all the fresh produce and seafood used in meals. The food-to-table type of cooking got me thinking, “How can bring these fresh flavors and creative dishes home?” On our way out of town, we made a stop at the local wholesale fish market about 20 minutes from Jacksonville Beach to purchase fresh fish and shrimp to take home. Since the car ride was six hours, I had plenty of time to think of meals the whole family would love.

Tacos inspired the first meal we ate throughout our trip. We enjoyed Orange Ginger shrimp tacos with lime ginger slaw. The combination of the sweet orange marmalade against the spicy kick of the fresh ginger did a little dance on our tongue. Then freshness from the lime in the crisp slaw creates such a nice crunch with the tinder shrimp. The contrast of taste and texture made this a massive win with the whole family. To keep the dinner on the light side and stay true to our travels, I paired the tacos with cilantro rice and snow peas.

I get excited when cooking, and when I can make two meals from one dish. Not only does this help the next day with lunch and meal prep, but it also revives what otherwise might cause the plate to be redundant. Once the reduncancy happens, the food finds a nice corner in the back of the fridge forgotten until a nice cleanout. Not always a pretty sight once found. Here are few other dishes that can be created with rice, vegetables, and protein from this excellent flavor profile:

What is excellent about taco night are the leftovers for rice bowls the next day. The portions were easy to prep for grab-and-go meals for my husband for work the next day. It is also a quick lunch to heat up between taking the kids to school, running errands, and get things done around the house. I added avocado and edamame to the rice bowls to keep the fresh flavor and adding more texture to the dish.

Suppose shrimp is not your thing, no worries. I also marinated chicken to use in place of shrimp, and it was just as tasty. I found the marinade is easily paired with almost anything and would be great with portabello mushrooms, shredded chicken, veggies, or pork chops. This meal would also be great for trips, picnics, or days when visiting the zoo. It’s easy to pack in containers and put together in any combination for everyone in the family. You can even make sandwiches for family gatherings, parties, and those summer days spent at the beach. The possibilities are endless.

I love cooking, but what I love most about cooking is being able to be creative. The inspiration from restaurants, chefs, and different cultures drives me to create new dishes and flavors to relive our vacation and talk about the memories we made at each place. I hope you are just as inspired after trying this great meal.