Nov 02

Chili Lime Shrimp

Simple and easy, these shrimp are great as an appetizer or part of your dinner menu. I love the sweet but spicy taste of the Thai sweet chili sauce blended with the lime juice, honey and garlic. The recipe recommended to marinate the shrimp for 30 minutes but that seemed too long to me with the lime starting to “cook” the shrimp. I found 10 minutes or less still long enough for the shrimp to pick up the delicious flavor of the marinade. Enjoy!

Chili Lime Shrimp

1-lb. peeled and deveined shrimp, tail-on
Marinade:
1/4 C. fresh lime juice
2 Tbsp. olive or avocado oil
1 Tbsp. fresh cilantro or parsley leaves,
chopped finely
2 Tbsp. Thai sweet chili sauce
2 cloves garlic, chopped finely
1/2 Tbsp. honey
Pinch of salt

Soak the bamboo skewers with cold water. In a bowl, mix all the ingredients of the marinade together using a whisk. Add the shrimp making sure to coat the shrimp evenly. Marinate for 10 minutes.

Grill the shrimp until cooked and slightly charred on the surface. Serve immediately.

**You can also bake the shrimp in the oven at 400 degrees for about 10 minutes.
Taken from rasamalaysia.com

Oct 29

Homemade Ranch Seasoning

This is another seasoning I used to love to use, but haven’t for some time due to all the chemicals in the ingredients of the store-bought packets. This great option has a lot of ingredients you might already have in your pantry. The buttermilk powder was new to me, but now I am interested in what other recipes I can use it in. It does need to be stored in the refrigerator after opening the container. 3 tablespoons will equal 1 packet of the store-bought seasoning. Enjoy!

Homemade Ranch Seasoning

2/3 C. buttermilk powder
1/4 C. dried parsley
1-1/2 Tbsp. dried minced onions
1-1/2 Tbsp. garlic powder
1-1/2 Tbsp. onion powder
3 tsp. dried dill
2 tsp. dried chives
2 tsp. ground black pepper
2 tsp. salt

In an airtight container, add all the ingredients. Put the lid on tightly and give it a shake. You will need to store this in the refrigerator because of the buttermilk powder. It can be stored up to 3 months. Shake before each use.

3 Tbsp.= 1 packet of the store-bought seasoning mix.

Oct 03

Spinach Bacon Spaghetti Squash

Amazing! I knew I had to try this recipe when I had seen bacon, maple syrup, and blue cheese as ingredients, and wow I was not disappointed. The bacon and maple syrup add a smoky and sweet flavor, and the blue cheese takes it to a whole new level with its creamy texture that melts beautifully into the sauce. If you do not care for blue cheese, like my husband, you can substitute with feta or just leave the cheese out. Impressive for guests or simple and quick for a weeknight meal. If you have a more expensive balsamic vinegar which is already thick, there is no need to do a reduction. Enjoy!

Spinach Bacon Spaghetti Squash
1 large spaghetti squash, cut in half
lengthwise
6-8 slices of bacon, chopped
2 C. baby spinach
2/3 C. chopped walnuts or pecans
2/3 C. blue cheese, crumbled
1/3 C. balsamic reduction
2 Tbsp. olive or avocado oil
1 Tbsp. maple syrup
1 Tbsp. champagne vinegar
salt and pepper, to taste

Preheat oven to 400 degrees. Scoop out seeds from the inside of the spaghetti squash, then drizzle with oil and season with salt and pepper. Place squash halves face side down on a baking sheet and bake for 30 to 35 minutes. Remove squash from oven and let cool long enough to handle.

Meanwhile, cook bacon until crispy in a large pan over medium-high heat. Add champagne vinegar to deglaze the pan, making sure to scrap up any brown bits stuck to the bottom of your pan. Then reduce heat to low and mix in maple syrup. Add in baby spinach and cook for 4 to 6 minutes, or until wilted. Remove mixture from the heat.

Use a fork to shred the spaghetti squash into “noodles”. Place noodles in a large bowl and toss with spinach bacon mixture. Add chopped nuts and blue cheese crumbles. Mix everything together, then transfer back to the squash halves or to a serving dish. Drizzle the balsamic over the top and serve.

Recipe from 12 Tomatoes

Sep 27

Chocolate Syrup

Chocolate syrup in milk, chocolate syrup on ice cream, who doesn’t like chocolate syrup! If you have never check the ingredients on the back of your store-bought syrup you should. All those ingredients that you don’t know what they are, they are not needed to make chocolate syrup nor are they good for your body. It only takes a few ingredients to make a delicious syrup that will remind you of that glass of chocolate milk from childhood. Enjoy!

Chocolate Syrup 1 C. water
1/2 C. pure maple syrup
3/4 C. unsweetened cocoa powder ( I used cacao powder)
1-1/2 tsp. pure vanilla extract
pinch of salt

In a medium-size saucepan, over medium-high heat, whisk together the water and maple syrup, and bring to a boil. Once boiling, reduce the heat to medium-low.

Whisk the cocoa into the water/syrup mixture until the powder is fully dissolved and simmer for 2 minutes.

Remove the chocolate syrup from the heat. Stir the vanilla extract and salt into the syrup.

Store the syrup in the refrigerator up to several months.

Sep 13

Thai Cucumber Salad

Super simple and super delicious. Just a few ingredients are needed to give this fresh salad a burst of flavor. If you’re not used to cooking with rice vinegar, it has a much milder flavor than other types of vinegar and it can be found in the Asian section at your local grocery store. Toasted sesame oil is often used as a flavor enhancer in many Asian cuisines. This is a refreshing alternative to the typical cucumber salad. Enjoy!

Thai Cucumber Salad

Dressing:
1/3 C. rice vinegar
2 Tbsp. sugar (or sugar substitute of choice)
1/2 tsp. toasted sesame oil
1/4 to 1/2 tsp. red pepper flakes
1/2 tsp salt

Salad:
2 large cucumbers
3 green onions
1/4 C. chopped peanuts (optional)

In a small bowl, combine the rice vinegar, sugar, sesame oil, red pepper flakes, and salt. Set the dressing aside to give it time to blend.

Peel and slice the cucumber and place in a large bowl. If you use an English cucumber there is no need to peel.

If using peanuts, chop into smaller pieces. Slice the green onions.

Add the dressing, peanuts, and green onions to the sliced cucumbers. Stir to combine. Serve immediately or refrigerate until ready to eat. Give the salad a brief stir before serving to redistribute the dressing and flavors.

Serves 6
Recipe by budgetbytes.com

Aug 31

Baked Shrimp Scampi

This is a great take on Shrimp Scampi that comes from Ina Garten, the Barefoot Contessa of the Food Network. A great appetizer or shrimp dish for any meal that will definitely impress. As you see by my picture, it is easy to cut the recipe in half when 2 pounds of shrimp is not needed. When I am arranging the shrimp in the dish I top each shrimp with a pat of the butter mixture and if there is any remaining I toss it on top of the dish before baking. Make sure to butterfly your shrimp or you won’t be able to get them to stand up straight. Enjoy!

Baked Shrimp Scampi
2 lbs. (12 to 15 per pound) shrimp in the shell
3 Tbsp. avocado or olive oil
2 Tbsp. dry white wine
Kosher salt and freshly ground black pepper
12 Tbsp. ( 1-1/2 sticks) unsalted butter, at room temp.
4 tsp. minced garlic cloves (4 cloves)
1/4 C. minced shallots
3 Tbsp. minced fresh parsley leaves
1/4 tsp. crushed red pepper flakes
1 tsp. grated lemon zest
2 Tbsp. freshly squeezed lemon juice
1 extra-large egg yolk
2/3 C. panko bread crumbs
Lemon wedges, for serving

Preheat the oven to 425 degrees. Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Yields: 6 servings

Aug 27

Glazed Sweet Potatoes

This is a different take on glazed sweet potatoes whether they are for the upcoming holidays or your everyday meal. Rum extract can be used in place of the dark rum or bourbon. After the sweet potatoes are cooked and cooled this dish comes together very quickly, so if you are short on time in the evening a tip would be to precook the potatoes at an earlier time. Enjoy!

Glazed Sweet Potatoes
2 lb. sweet potatoes, unpeeled
1/2 C. fresh orange juice
1/4 C. butter
1/4 C. firmly packed light
brown sugar
1/4 C. honey
2 Tbsp. dark rum or bourbon
1/2 tsp. ground ginger
1 Tbsp. butter
Sea Salt

Preheat oven to 425 degrees. Pierce potatoes several times with a fork. Bake 25 to 35 minutes or until just tender. Cool completely (about 30 minutes).

Meanwhile, bring orange juice and next 5 ingredients to a simmer in a small saucepan over medium-low heat. Simmer, stirring often, 5 minutes or until thickened. Remove from heat.

Peel sweet potatoes, and cut crosswise into 1-1/2 inch pieces.

Melt 1 Tbsp. butter in a 10-inch cast-iron skillet; cook over medium heat 1 minute or until butter begins to brown. Carefully add sweet potatoes, cut sides down, and cook 5 minutes. Do not stir.

Pour orange juice mixture over potatoes, and cook 10 minutes or until glaze is slightly thickened. Transfer potatoes, seared sides up, to a serving platter; pour glaze over potatoes, and sprinkle with salt.

Aug 15

Grilled Mahi with Avocado and Corn Salsa

It is hot everywhere! For some school is already back in session. Both of these are great reasons for a quick and easy meal that will fit into anyone’s weekday schedule. Mahi seasoned with cumin and chili powder, grilled, and served with a delicious corn salsa that is fresh and bursting with flavor. If you don’t have fresh corn, I have used frozen and it works great also. Enjoy!

Grilled Mahi with Avocado and Corn Salsa
4 Mahi Mahi Fillets
2 Tbsp. olive oil
2 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper

For Salsa:
2 fresh ears of corn, shucked and removed from the cob
1 Poblano pepper, seeded and chopped
1 firm, rip avocado, cubed
1/3 C. chopped purple onion
1 Tbsp. sugar
1 Tbsp. vinegar
1/2 tsp. salt
1/4 tsp. pepper

For the Salsa: Combine all ingredients in a large bowl. Chill while fish is grilling.

For Mahi: Heat grill to medium high. In a small dish, combine olive oil, cumin, chili powder, salt and pepper. Brush on to uncooked Mahi fillets.

Grill about 4 minutes on each side (depending on thickness of the fillet), until cooked through and fish flakes easily. Serve with Salsa.

Aug 08

Cuban Pork

Guillermo Pernot, a James Beard Award-winning chef, developed this Cuban pork dish to embrace his wife’s native cuisine. Pork takes center stage at nearly every special occasion in Cuba. The pork for this dish is marinated in citrus and spices, then slow-roasted until falling-apart tender and served with a garlicky Sour Orange Mojo sauce. I have found that we do not need the entire recipe for the mojo sauce so I only make half. This is going to be another one of your favorites! Enjoy!

Cuban Pork

3-lbs. boneless pork shoulder, tied
4 Tbsp. kosher salt
1 Tbsp. black pepper
Juice of 6 fresh limes
2 C. orange juice concentrate
1 C. olive oil
1 quart water
1 Tbsp. ground cumin
2 bay leaves
3 garlic cloves, minced
1 Tbsp. dried oregano

Make 3-inch slits over entire surface of the meat, and rub generously with salt and pepper. Mix remainder of ingredients in a deep, heavy-bottomed roasting pan. Add pork and enough water to bring liquid halfway up the sides of the meat. Marinate for 4 hours or up to 3 days.

Preheat oven to 325 degrees. Cover pan and roast the pork in the marinade, for 4 hours. Uncover and continue cooking for another 30 minutes. Remove meat from pan and allow to cool. Cut into large chunks and serve with Sour Orange Mojo (recipe below).

Serves: 4

Sour Orange Mojo:
1 C. olive oil
10 garlic cloves, minced
1/2 onion, minced
juice of 1 large orange
juice of 8 limes
1/2 tsp. oregano
2 tsp. ground cumin
1 tsp. salt
1 tsp. pepper
1/4 C. chopped fresh parsley

Heat 2 tbsp. olive oil in a large saucepan over medium heat. Add garlic and onion and cook, stirring constantly, until golden brown, 2 to 3 minutes. Stir in juices, oregano, cumin, salt, pepper, and 2/3 cup water, and bring to a rolling boil. Remove from heat, add remaining oil, and let cool. Stir in parsley and serve.

Jul 24

Coconut Pecan Chocolate Chip Granola

If you love coconut and chocolate you are going to love this granola. I find it hard to stop munching on it. Crunchy oats, toasted coconut and pecans and chocolate chips with a coating of coconut oil and honey. Yum! So simple, quick and delicious. Enjoy!

Coconut Pecan Chocolate Chip Granola

1/4 C. coconut oil
1/4 C. plus 2 Tbsp. honey
2 C. old-fashioned oats
1/2 C. shredded coconut
1/2 C. pecans, chopped
1/2 C. semi-sweet chocolate chips

Preheat oven to 300 degrees. Add coconut oil and honey to a microwave safe bowl. Place in the microwave for 15 to 30 seconds to slightly melt the coconut oil and honey. Add the melted coconut oil and honey to a large bowl with the oats, coconut and pecans. Toss to coat.

Place on a baking sheet sprayed with cooking spray. Bake for 30 minutes or until golden brown and allow the granola to cool. The granola will get crunchier as it cools.

Toss cooled granola with the chocolate chips. Store in an airtight container at room temperature for up to a week or freeze for up to 2 months.

Taken from chefsavvy.com