Spicy Shrimp Salad

This is a quick and tasty salad! I used langoustines since that’s what I had on hand, shrimp works great too!

1 tbsp+ Olive oil

1 lb cleaned, peeled and cooked shrimp or langoustines

Salt and peoper

1 c breadcrumbs

1 tsp old bay seasoning

1/2 c mayo

2 tbsp milk

1 tbsp hot sauce

20 oz lettuce greens

Capers to garnish

Combine mayo, milk and hot sauce and set aside.

Heat olive oil over medium low heat, add breadcrumbs and old bay. Cook, stirring until nicely toasted.

Toss lettuce with 1/3 – 1/2 the dressing in a bowl and divide amount 4 plates. Top with breadcrumbs, shrimp and capers. Serve with extra sauce.

Serves 4.

Grilled Peppers and Burrata

This is a perfect accompaniment to what ever you are grilling! Quick, easy and oh so tasty!

4 medium bell peppers, quartered

4 oz Burrata or mozzarella

3 tbsp minced herbs – basil, sage, chives, tarragon

Olive oil

Salt and pepper

Balsamic glaze

Toss peppers in oil. Cook on the grill over medium high heat until nicely chard on both sides – about 4 min per side.

In a bowl, season with salt and pepper and toss with herbs and cheese. Drizzle with balsamic.

Serves 4.

Peanut Sauce Tofu with Roasted Brocolli

This is the perfect meatless Monday recipe, the broccoli and tofu roast in the oven while you whip up the sauce. Dinner in under 30 minutes.

1 (12- to 14-ounce) block of tofu (firm or extra firm)

1 lb of broccoli cut into florets

1/4 cup peanut butter (creamy or natural peanut butter is best — no chunks)

1/2 teaspoon ground ginger

2 tablespoons lime juice (or orange juice)

1 tablespoon soy sauce

2 tablespoons sesame oil (olive oil can be used if you’re in a pinch)

1 tablespoon sweet chili sauce or sriracha

Preheat over to 425.

Press the moisture out of the tofu, I like to wrap it in a towel and put a heavy plate on top of it.

Chop the broccoli, toss it with some olive and salt and pepper and spread out on a baking sheet.

Cut the tofu into bite size pieces. Place on a baking sheet that has been oiled. Spray the tofu and pop the tofu and broccoli in the oven. You want to toss them several times to make sure they brown evenly. Bake for 20 – 25 minutes.

I’m a medium bowl combine the remaining ingredients in a bowl to make the sauce.

In a large bowl, place 1/2 the peanut sauce and toss the tofu in the sauce. Divide the tofu and broccoli on to 2 – 4 plates and serve with remaining sauce on the side.

Carrot Cake

This one is adapted from Skinny Taste. It is so moist and dense! I doubled the frosting and sliced the cake in half to make it 2 layer cake. I baked it in a springform pan to make it easier to release.

INGREDIENTS

  • 1 1/2 c all-purpose flour
  • 1 c sugar
  • 1/4 c flaked coconut
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 2 tbsp canola oil
  • 2 large eggs
  • 1 1/2 tsp vanilla
  • 2 c grated carrots, peeled
  • 20 oz can crushed pineapple in juice, drained
  • 1/4 c chopped walnuts

For the Cream Cheese Frosting:

  • 2 – 8 oz Cream Cheese
  • 1/2 c powdered sugar
  • 2 tsp vanilla extract
  • Preheat oven to 350°.
  • In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
  • In a medium bowl, combine oil, eggs, and vanilla; stir well.
  • Add grated carrots and pineapple; mix well.
  • Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together. Fold in 1/4 cup chopped nuts.
  • Spoon batter into an 8″ x 3″ cake pancoated with cooking spray.
  • Bake at 350° for about 40-50 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.
  • To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake.
  • Run a knife along the edge of the cake and release the pan. Use a serrated knife to cut the cake in half. Carefully flip the top half onto a plate. Spread about 1/2 the cream cheese frosting onto the layer. Then flip the second layer on top and spread with frosting.
  • Serves 6 – 8.

Chicken with Rhubarb Sauce

I’m all about easy meals lately! Rhubarb adds a nice punch to this dish!

  • 1 lb chicken thighs
  • Salt and pepper
  • 1 tbsp grape seed oil
  • 1/2 c chicken broth
  • 1/2 c shallot, sliced thin
  • 1/4 c white balsamic vinegar
  • 1 cup rhubarb, sliced
  • 1 tbsp honey
  • 1 tbsp tarrafob

Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium heat. Add chicken and cook until browned on both sides. Transfer to a plate.

Add broth, shallot and vinegar to the pan and increase to high, scraping any brown bits and cook until reduced by 1/2. Add rhubarb and honey and cook until rhubarb is tender-crisp, about 3 minutes. Add tarragon and chicken and cook for 5 minutes until heated through.

Serves 4.

Honey Chili Glazed Brussels Sprouts

These are simple and so yummy!!

  • 2 lb brussles sprouts, halved
  • 2 tbps olive oil
  • 1/4 tsp salt
  • 1/4 c honey
  • 1 1/2 tbsp sriracha
  • 2 tsp lime Joice
  • 1 tbsp toasted sesame seeds

Preheat oven to 450.

Toss Brussels Sprouts in oil and salt. Spread on pan and back 20 – 30 minutes until browned.

Combine remaining ingredients in a small bowl. Pour over Brussels Sprouts and roast for 5 min more.

Serves 4.

Minor

Crispy Potatoes with Avocado Salsa

This is so yummy! Thanks Food & Wine for the recipe!

1 1/2 pounds fingerling potatoes

6 tablespoons olive oil, divided

1/2 teaspoons kosher salt, divided

1/2 cup chopped yellow onion

1/3 cup cold water, plus more as needed

1 medium serrano chile, stemmed, seeded (if desired), and roughly chopped

3/4 cup chopped fresh cilantro leaves and stems, divided

2 tablespoons fresh lime juice

1 small avocado, pitted

1/2 cup pickled hot jalapeño slices (such as Mezzetta) plus 1 1/2 tablespoons pickling liquid

2 ounces Cotija cheese, grated on smallest holes of a box grater (about 1/2 cup)

Preheat oven to 350°F. Toss together potatoes, 2 tablespoons oil, and 1 teaspoon salt on a rimmed baking sheet, and spread in a single layer. Bake in preheated oven until fork-tender, 30 to 40 minutes. Remove from oven.Step 2    

Increase oven temperature to 500°F. Using the bottom of a 1-cup dry measuring cup, smash potatoes to about 1/2-inch thickness. (Make sure smashed potatoes are still in a single layer.) Drizzle with 3 tablespoons oil; sprinkle with 1 teaspoon salt. Bake at 500°F until bottoms of potatoes are golden brown, 15 to 20 minutes. Flip potatoes, drizzle with remaining 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt. Bake until edges of potatoes are crispy and golden, 8 to 12 minutes.Step 3    

While potatoes bake, process onion, 1/3 cup water, serrano, 3 tablespoons cilantro, lime juice, and remaining 11/4 teaspoons salt in a blender until smooth, about 20 seconds. Add avocado, and process until smooth, about 10 seconds. If needed, pulse in additional cold water, 1 tablespoon at a time, to reach a thick but pourable consistency.Step 4    

Transfer warm potatoes to a large bowl; add pickled jalapeño slices and pickling liquid, Cotija, and 1/2 cup cilantro; toss to coat. Spoon avocado salsa into 4 small bowls; top evenly with potato mixture, and sprinkle with remaining 1 tablespoon cilantro. Serve immediately.

Serves 4.

Crispy Glazed Tofu

This is a quick and easy number. Get everything ready in advance. I served with rice and an Asian salad from Trader Joe’s.

  • 12 oz firm tofu, cut into small squats
  • 1″ piece of ginger, peeped and grated
  • 1/4 c soy sauce
  • 3 tbsp rice wine vinegar
  • 1/2 tsp red pepper flakes
  • Oil for cooking .

Combine all ingredients except oil and tofu in a bowl and set aside.

Heat a large skillet over medium high heat, add the oil and then the tofu. Cook a few minutes per side turning to brown on all side. Once brown on all side, add the sauce and cook for about 4 minutes until it starts to thicken, adding a little water of needed.

Serves 4.

Broccoli Soup

This soup is so good and healthy!

  • 1 quart reduced sodium chicken broth, or vegetable broth
  • 1 medium onion, chopped
  • 1 carrot, peeled and chopped
  • 1 celery stalk, chopped
  • 1 clove garlic, chopped
  • 5 c broccoli florets
  • 3 tbsp sour cream, plus optional more for garnish
  • ground black pepper to taste
  • 1/2 cup sharp cheddar cheese, shredded

In a stock pot, bring chicken broth, onions, carrots, garlic, and celery to a boil. Cover and simmer 5 minutes.

Add broccoli and pepper and cook, covered, 10 more minutes.

Add sour cream and puree soup with an immersion blender.

Adjust black pepper to taste and heat through over medium heat, stir in the cheddar cheese and serve.

Serves 4 – 6