Shrimp Scampi

My parents are the best. When I came to visit over Labor Day weekend, they sent me home with some beautiful jumbo shrimp that they had picked up on the gulf. I had only ever cooked with frozen, shelled, deveined shrimp so it was fun and slightly horrifying to remove the shells (and legs! omg the legs) and veins myself. 

However, I have to say- it was totally worth it. Fresh shrimp are fantastic. And this perfect pasta dish is a great way to showcase shrimp. 

This simple recipe goes from prep to table in thirty minutes or less. It is super tasty and quite beautiful! This is a perfect weeknight meal to cram between volleyball practice and bible study (or between class and my night shift!). 

Serve alongside a pretty salad and garlic bread for a meal that it sure to satisfy everyone.

What You'll Need:

4 Tablespoons Butter
2 Tablespoons Olive Oil
1/2 whole Medium Onion, Finely Diced
4 cloves Garlic Cloves, Minced Or Pressed
1 pound Large Shrimp, Peeled And Deveined
1/2 cup White Wine
2 whole Lemons
1 tsp Hot Sauce 
 Salt And Freshly Ground Black Pepper, To Taste
8 ounces, weight Angel Hair Pasta
 Chopped Fresh Basil To Taste
 Chopped Fresh Parsley, To Taste
1/2 cup Grated Parmesan Cheese

What To Do:

Boil water for pasta.

Heat olive oil and melt butter in large skillet over medium heat. Add onions and garlic and cook for two or three minutes, or until onions are translucent. Add shrimp, then stir and cook for a couple of minutes. Squeeze in lemon juice. Add wine, butter, salt and pepper, and hot sauce. Stir and reduce heat to low.

Throw angel hair pasta into the boiling water. Cook until just done/al dente. Drain, reserving a cup or two of the pasta water.

Remove skillet from heat. Add pasta and toss, adding a splash of pasta water if it needs to be thinned. Taste for seasonings, adding salt and pepper if needed.

Top with grated Parmesan and minced parsley and serve immediately.

Recipe from The Pioneer Woman 

Veggie Chips and Creamy Avocado Dip

Growing up, my parents managed several different grocery stores, leaving my sister and I to build imaginary playgrounds in soup aisles, warehouse breezeways and loading docks. We built furniture from the displays of Coca Cola 12 packs, seating ourselves upon our red blocked thrones. We hid in the dairy freezer and squealed "moooo" every time someone grabbed a gallon of milk.  Obviously we were hilarious children. We passed shopping carts out to customers and, if we were lucky, walked away with tips (much to our parents' dismay). 

Spending my childhood in a grocery store inevitably led to certain quirks in adulthood. I posses unusual appreciation for the organization of stores, sensible layouts and small details which cater to children (like child size shopping carts). In addition, I am keenly aware of good quality, time tested brands of food. My parents intentionally taught us which names are a value for the quality. Without a doubt, Green Giant tops the charts on vegetable brands.

Ho Ho Ho. 

From when I first started cooking in college to now, my canned and frozen veggies are Green Giant. So when I heard that Green Giant introduced a line of veggie snack chips- made with real vegetables- I knew that I had to check it out! 

I received two 5 oz bags- Roasted Veggie Tortilla Chips in Garden Ranch and Multigrain Sweet Potato Chips in Barbecue- and legitimately almost finished them both the day I got them. It took some serious self-control to save some for later! 

I am genuinely impressed with both flavors. Both stayed crunchy after I left the bags open overnight (oops) and both really do have "giant" flavor. I especially love the sweet potato chips and will definitely be checking out their other flavors! 

To complement the bold flavors of the chips, I whipped up some creamy avocado dip to go with them. It is full of healthy fats to go with a healthier chip! 

What You'll Need:

1 small ripe avocado

1/2 cup fat free sour cream or Greek yogurt

juice of 1/2 lime

1/2 tsp garlic powder

1/2 tsp salt 

What To Do:

Mash avocado in a bowl with a fork or immersion blender until smooth. Add sour cream/Greek yogurt, lime, garlic and salt and stir to fully combine. Serve with Green Giant veggie chips! 

With school fast approaching, I can see these being a regular part of my lunch routine. Just add a sandwich, infused water and sliced fruit and you've got a well balanced, quick meal! Or it could make the perfect snack for homework time! 

All in all, I was thoroughly impressed with Green Giant veggie chips and will definitely be purchasing them on the regular!

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

Quick Mashed Sweet Potatoes

We've discussed before how nutritionally dense the sweet potato is- which is perfect because it is also super tasty and simple to prepare in so many different ways! I love it in this breakfast quinoa hash or stuffed with black beans and corn, but simple mashed sweet potatoes are just as good. You can always cube and boil the potatoes like you would make regular mashed potatoes. But if you need dinner on the table ten minutes ago, this is the way to go. 

What You'll Need:
1 sweet potato
2 tbsp butter
1 tsp salt
dash of cinnamon

What to Do:
Slice potato in half and poke holes all over it. On a microwave safe plate, microwave on high for five minutes. Check the potato to see if it's soft. (Mine was) Continue cooking in 20 second intervals until you reach the desired consistency. Scoop all the potato into a bowl and mash with a fork with butter, salt, and cinnamon. Serve warm.

Baked Eggs in Avocado

Avocado. The fruit of the gods. It's probably what Eve ate because I mean look at it. It's beautiful. It's creamy. It's packed with vitamins and healthy monosaturated fats. It goes with salads, burgers, tacos, pizza (yes. try it), smoothies, condiments. 

This dish would make a fabulous addition to a brunch/breakfast spread or is delicious all on its own. Plus it's super easy, tasty, and full of protein and good fats- so it's super filling.

There are so many ways to make this even better too! Add crumbled bacon or shaved Parmesan. Scoop it out hot and spread over warm French bread. Kick it up with chipotle hollandaise or just sprinkle with cayenne pepper. 

You get the idea. 

Oh, also, I used small avocados but this recipe would definitely work better with large avocados! 

What You'll Need:
serves 2
1 large Haas avocado 
2 egs
sea salt
freshly cracked black pepper

What To Do:
Preheat oven to 425 degrees. 

Slice avocado in halve, lengthwise. Remove the seed. If necessary, scoop avocado out of the center, forming a hole big enough for the egg. Lightly salt and pepper the avocado. 

Crack an egg into each half. Again, lightly salt and pepper. Place avocado in a small baking dish , or use aluminum foil to hold the avocado upright and to keep it from spilling. 

Bake for 15 minutes or until eggs are set to your preference. 
Devour. 

recipe from White on Rice Couple

Honey Lime Tilapia

My freezer is always stocked with ground beef, boneless skinless chicken breasts and tilapia fillets- versatile basics that can inspire any number of dinners. When I saw this tilapia recipe, I knew that it would be perfect for a light, healthy dinner! The marinade soaks in a fantastic honey-lime flavor. The light breading gives the fish a delicious crispy coating (without frying!). And this entree could easily be served alongside whatever vegetables you have on hand. I served mine with roasted sweet potatoes, spicy brown rice and stuffed jalapenos. It would be lovely wish roasted Brussels Sprouts, broccoli, asparagus, kale, green beans, etc etc. 

I'll definitely be making this again! 

What You'll Need
4 tilapia fillets (about 4-5 ounces each)
2 tablespoons lime juice (from 1 large lime)
Zest of 1 lime
1 tablespoon olive oil
1 1/2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon black pepper
1 clove garlic, finely minced
1/4 teaspoon salt
1/2 cup all-purpose or whole wheat flour
1/4 teaspoon black pepper
1-2 tablespoons olive oil

What To Do:

In a small bowl, whisk together the lime juice, lime zest, olive oil, honey, salt, pepper and garlic. Place the tilapia in a gallon-sized ziploc bag and pour the marinade on top of the fish. Press the air out of the bag and seal. Refrigerate the fish for at least an hour and up to 4 hours. It helps to lay the bag in a flat dish and turn it over once or twice during the marinading time since the marinade won't completely cover the fish.

Before cooking, whisk together the flour, salt and pepper in a shallow dish like a pie plate. Heat the olive oil in a large nonstick skillet over medium heat until rippling and hot. Dredge each tilapia fillet in the flour, coating both sides lightly. Cook the fillets for 3-5 minutes per side without moving the fish while it cooks on each side; this will ensure a more even browning. Adjust the cooking time as needed depending on the thickness of the tilapia and the heat of the skillet and work in batches if necessary so the skillet isn't overcrowded.

Serve hot with lime wedges and side dishes!

Recipe from Mel's Kitchen Cafe, adapted slightly from One Lovely Life

Roasted Peaches with Greek Yogurt, Honey and Walnuts

If you've never browsed through Eat Live Run, please do yourself a favor and go do that right now. No, really. It's bursting with delicious recipes and gorgeous photos that will make you drool. 

Ok, are you back? Fantastic. Today I'm sharing my take on her roasted peaches! If you think it looks good, just wait until you smell and taste this delectable, pretty healthy dessert! (or breakfast, whatever)

I subbed in what I had on hand. Although I love me some goat cheese (which the original recipe calls for), I just had Greek yogurt which is still tangy and creamy! This would also work with mascarpone or even gorgonzola. 

What You'll Need:

(serves 2)

1 large ripe yellow peaches, halved

4 TBSP plain nonfat Greek yogurt

2 TBSP honey

1/3 cup roasted walnuts, chopped

Directions:

Preheat oven to 425.

Scoop out peach pits and roast peaches halved side up on a lined baking sheet for 20 minutes. Remove from oven, let cool briefly then scoop one tablespoon of Greek yogurt in the center of each peach half. Drizzle honey over the peaches and top with chopped walnuts.

Recipe adapted from Eat Live Run 

Chipotle Chicken Tacos

Hey y'all!

Life has pulled me away from blogging a little bit- nothing too big or exciting, just a lot of little things. I should be back to regularly scheduled posting soon :) Hope you won't miss my absence too much! 

This is a super simple meal to throw together that is simple to customize for any palate. 

What You'll Need:

(serves 1)

1 cup shredded chicken 

1/2 cup salsa 

1/2 cup water

1 chipotle bullion cube (or other chipotle seasoning of your choice)

salt and pepper to taste

for serving:

flour tortillas

diced onion

diced mango

sliced avocado

What To Do:

Toss ingredients together in a saucepan over medium heat. Simmer for ten minutes or until chicken is hot. Serve chicken in warm tortillas with onion, avocado and mango! 

Instant Soft Serve

This is a perfect little sinless treat. It's great for anyone who is lactose intolerant, vegan or cutting out processed sugars (just cut the Nutella)! You don't even need the added chocolate flavors because it's delicious with just the banana. 

Consider adding in peanut butter, your favorite jam/jelly, or other fruit to create a variety of flavors!

Here's how easy it is.

What You'll Need:

(serves 1)

1 frozen banana

1 tbsp cocoa

1 tbsp Nutella

splash of milk (optional)

sprinkles

What To Do:

Break frozen banana into smaller pieces and place in food processor. Process banana until you have a smooth, creamy texture. Note that, at first, the banana will just break into tiny frozen pieces but as it melts it will whip up into a soft-serve-esque consistency. If your banana isn't melting/blending, add your splash of milk. Add the cocoa and Nutella (or whatever flavors you'd like) and process until blended. Scoop out into a cute ice cream dish and top with sprinkles! 

adapted from ideas seen at Use Real Butter and Freelance Food

Roasted Fresh Green Beans and Grape Tomatoes

**I'm at camp with my students all this week! Hope y'all enjoy some of these yummy recipes while I'm away. I'll try to respond to comments/emails when I get back!**

This is a perfect summer side! Roasted tomatoes have such a delicious and robust flavor and green beans add just the right crunch. Plus this is so simple to throw together!

What You'll Need: 

1 lb fresh green beans, ends trimmed

1 pint grape tomatoes 

2 tbsp olive oil

freshly cracked black pepper

sea salt 

What To Do:

Preheat oven to 400 degrees. Toss together beans, tomatoes and oil. Sprinkle generously with salt and pepper. Spread evenly over a baking sheet and roast for 12-15 minutes or until the tomatoes have burst.

Recipe inspired by and adapted from Martha Stewart

Quick Chicken Teriyaki Stir Fry

What You'll Need:
(serves 2) 
2 tbsp olive oil
1 boneless skinless chicken breast, diced
1/4 onion, thinly sliced
two large handfuls of spinach
1/2 cup sliced mushrooms
1 cup fresh green beans, ends trimmed

• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1/2 cup white sugar
• 1/2 cup soy sauce
• 1/4 cup cider vinegar
• 1 clove garlic, minced
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 1 cup prepared brown rice 
• 
  

What To Do:

Heat 2 tbsp olive oil over medium heat. Be sure chicken pieces are completely dry. Salt and pepper generously. Cook chicken and onion together until chicken is no longer pink and the onion is soft. Add spinach, mushrooms and green beans to the skillet and cook 2-3 more minutes or until spinach is wilted.

In a separate bowl, stir together cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger, and black pepper. Pour into skillet and stir all of the ingredients together. Cook together, stirring frequently, until the sauce is thickened. Let simmer five more minutes on low heat. Spoon over rice and serve immediately.

Adapted from Marian Collins

Skirt Steak with Balsamic Glaze

**I'm at camp with my students all this week! Hope y'all enjoy some of these yummy recipes while I'm away. I'll try to respond to comments/emails when I get back!**

This meal. It was ridiculously easy. But it looks all fancy schmancy, right? 

When I first saw this recipe I thought- 'What? Skirt steak is for fajitas. You don't eat it like a regular steak.' 

But it totally worked. Just like Martha said it would.

What You'll Need:

• 1 1/2 pounds skirt steak (cut into 2 or more pieces, if necessary, to fit in skillet)
• 1 cup balsamic vinegar

What To Do

·  Heat tablespoon oil in a large skillet over high. Season steak with salt and pepper; add to skillet. Cook, turning once, 6 to 8 minutes total for medium-rare. Transfer to a plate, cover loosely with aluminum foil, and let rest, 5 to 10 minutes (reserve skillet).

·  Add vinegar to skillet, and boil over high until reduced to 1/2 cup, 5 to 7 minutes; stir in any juices from resting steak. Slice steak, and serve with balsamic glaze.

Adapted from Martha Stewart

Easy Guacamole

Fresh guacamole is one of life's most wonderful things. There's just something about the combination of rich avocado with diced onions, tomatoes and jalapenos with just a squeeze of lime juice that begs you to keep dipping tortilla chips into it. 


Okay, so guacamole is my crack.


And sometimes, I don't have onions, tomatoes and jalapenos on hand to mix in. So the trick I learned (from a legit Hispanic family, so don't hate) is to mix in some salsa! It already has all of the flavors you would mix into the guacamole all melded together in its own delicious form.  So if you don't have time to dice up all the fresh veggies, this is a perfectly acceptable and functional alternative. 

What You'll Need: 
3 Haas avocados
salt and fresh cracked black pepper
garlic powder
onion powder
1/2 lime, juiced
3 tablespoons of salsa 


What To Do:
Scoop avocado into a bowl and mash with a fork to desired smoothness or chunkiness. Add salt, pepper, garlic powder and onion powder to taste. Mix in salsa and lime juice. Adjust to taste. Consume immediately and if, unlike me, you have enough self control to have leftovers, refrigerate for up to 3 days in an airtight container. 


So easy. So addicting. Enjoy responsibly.

Balsamic Honey Chicken with Apples

This was a quick, healthy and delicious meal

It's perfect for a hectic weeknight and has lots of flavor! 

What You'll Need:

2 boneless, skinless chicken breasts

salt

black pepper

1 tbsp olive oil

2 cloves garlic, minced

1 large apple, diced

1 cup chicken broth

1/4 cup balsamic vinegar

3 tbsp honey

1 1/2 tsp cornstarch 

What To Do:

Rinse the chicken in cold water and pat dry with paper towels. (Be sure they are completely dry.) If desired, pound chicken to preferred thickness. Season both sides with salt and pepper.

Heat oil over medium heat. Add the chicken and cook for 3-4 minutes on each side, turning once, until no longer pink in the center and the juices run clear. Remove the chicken from the heat and transfer to a plate. Cover to keep it warm.

Add the garlic and turn the heat down to medium for 2 minutes or until the garlic is soft. Add the apple andand 1/4 cup of the chicken broth and continue cooking for 3 to 4 minutes, stirring occasionally, until the apple is soft. In a small bowl, combine the remaining chicken broth, balsamic vinegar, honey and cornstarch. Pour over the apple mixture. Increase the heat to high until it comes to a boil and then immediately lower the heat and simmer, stirring frequently for 4 to 6 minutes or until the sauce thickens. Return the chicken and any juices to the pan and cook for 1 to 2 minutes. taste and adjust the seasoning as desired.

Using a slotted spoon, serve chicken and apples over brown rice.

Recipe adapted from Panera Bread

Baked Coconut Shrimp with Sweet and Spicy Dipping Sauce

So I have a confession.

I don't like coconut. 

There I said it.

The texture is all weird. 

This is the ONLY way I'll eat it!

These shrimp are so tasty! Plus it's a cinch to throw together.

And by baking them, it's pretty dang healthy too!

I served mine with rice pilaf and baked broccoli for a tasty, 

well balanced and scrumptious meal.

Also, the dipping sauce is pretty forgiving 

The original recipe called for pineapple preserves and lime juice

I already had apricot preserves in the fridge, and a lemon cut open from making the broccoli so I subbed those ingredients in. It was a perfect pairing!

What You'll Need:

1 tbsp lime juice

2 tsp finely chopped fresh jalapeno pepper

1/2 cup pineapple preserves

1 pound uncooked large shrimp, peeled and deveined

2 egg whites

2 tbsp cornstarch

2 cups sweetened flaked coconut

What To Do:

Preheat oven to 400 degrees and line a cookie sheet with parchment paper. In a small small, beat egg whites with a hand mixer until soft peaks form. Place cornstarch and coconut on two separate plates. 

Dip shrimp in the cornstarch, then the egg whites, then finally in the coconut coating, being sure to coat them well. Place shrimp on cookie sheet and bake for 15-17 minutes or until coconut is golden brown. Flip the shrimp over halfway through to ensure even browning.

While cooking, combine lime juice, jalapeno and pineapple preserves in a small bowl and mix well. Cover and refriegerate until ready to serve. 

Recipe from here

Make Ahead Fruit and Yogurt Parfaits

I don't know about y'all,

but I kinda hate getting up in the morning.

I am not bright and sunny and wanting to bounce downstairs 

and create a beautiful and healthy breakfast.

So a lot of mornings I end up with frozen waffles or toaster strudels or bagels, 

that get cold by the time I grab them on the way out the door.

This is one of the things that I can prepare the night before

that makes me actually want to eat breakfast.

Just layer sliced fruit

yogurt

and some homemade granola for topping!

I use a little Mason jar so I can just pop the lid on and refrigerate.

And because it's cute. 

I'm more willing to eat cutely packaged food in the morning.

You could make it more presentable by using a piping bag to 

layer the yogurt in the jar, but I'm not too picky.

This is also one of my ways of breaking 

myself from stopping at McDonald's.

There's one right by our church

and although I haven't been in a VERY long time,

I had a really unhealthy period of time where I stopped there

at least three times a week on the way to the office.

Ugh. 

Cheers to homemade

and healthy

and cute!

Southwest Quinoa Salad

So, quinoa recipes have been popping up

all over my favorite food blogs

and all over Pinterest

Then, my parents' doctor recommended it to them

as part of a healthier diet

so I figured I really needed to give it a try.

And I'm so glad I did!

It was as simple as rice to prepare

and easily takes on flavor.

This one cup of dry quinoa ended up making four servings!

I just prepared the quinoa according to the package instructions 

and then mixed in the rest,

but I've included the original instructions for you!

This would also be great cooked in broth,

or with additional add-ins of your choice, such as corn.

There's a lot of flexibility in this recipe.

• What You'll Need:
   

• 1 cup dry quinoa, rinsed
 

• 1 tbsp olive oil or coconut oil
 

• 1 3/4 cup water
 

• 1 can black beans, drained and rinsed
 

• 1 avocado, chopped into chunks
 

• handful cherry tomatoes, quartered
 

• 1/2 red onion, diced
 

• 1 small clove garlic, minced
 

• 1 red bell pepper, chopped into chunks
 

• small handful cilantro, diced
 

• 1 limes, juiced
 

• 1/2 tsp cumin
 

• 1/2 tbsp olive oil
  

• Salt

 

• 
  What To Do:

Warm the olive/coconut oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add water, stir once, cover, and simmer with a lid on for 20 minutes.

While the quinoa is cooking, prepare all other ingredients. Prepare the dressing by combining the lime juice, oil, cumin, and salt. Whisk it aggressively. Adjust seasoning as necessary.

When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through.Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary.

From Turqoise and Teale, originally from Eating for England