Grilled Garlic and Herb Shrimp

936185_10200890596645292_808899930_nWith summer around the corner we decided to bust out to grill and start trying some summer recipes. I believe skewers are a staple in the summer recipe category so I did a search and found this absolutely delicious recipe on http://www.allrecipes.com I wouldn’t change anything about this recipe which is not something that happens often so you know this is a must try. I let them marinate for about 4-6 hours making them extremely flavorful. My two year old picky eater even had one!

Serves: 4         Calories: 336

Ingredients:

– 1 tsp ground paprika

– 1 tbsp fresh minced garlic

– 1 tsp Italian seasoning blend

– 1 tbsp fresh lemon juice

– 2 tbsp olive oil

– 1/4 tsp ground pepper

– 1 tsp dried basil

– 1 tbsp brown sugar

– 1lb large shrimp

Directions:

1.) Whisk paprika, garlic, Italia seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until blended. Fold in the shrimp and toss to evenly coat.

2.) Cover and refrigerate for AT LEAST 2 hours. Toss once halfway to coat again.

3.) Remove shrimp from marinade and place on a preheated grill (med/high heat).

4.) Cook, turning once, until opaque in the middle (5-6 minutes approximately)

5.) Serve immediately and enjoy!

*Photo is an original taken by me

**Original recipe can be found at http://www.allrecipes.com

 

Advertisements

Baked Eggrolls

263983_10200250275437662_815732732_nMy newest obsessions are eggroll and wonton wrappers. They are so easy to work with and you can fill them with virtually anything. It is a great way for me to trick my son into eating veggies and my husband loves every single bite. I was a little unsure if I should try making eggrolls because they just seem like a lot of work.  In my mind lots of things could have gone wrong. As per usual the only thing that was wrong was me haha! These are not only tasty but also guilt free at only 150 calories per serving. So to my friends out there who love Chinese takeout but are counting calories here is the answer to your problem! I loved that these were crispy without all the grease and the veggies tasted ultra fresh which was also a plus. I was satisfied after 2 of them and had lots left over. They keep well but I would suggest reheating in the oven to keep them crisp.

Serves: 8        Calories: 150 for 2 eggrolls

Ingredients:

– 2 cups grated carrots

– 1-14.5oz can of bean sprouts

– 1/2 cup of chopped water chestnuts

–  1/4 cup of chopped green bell pepper

– 1/4 cup chopped green onion

– 1 clove of garlic, minced

– 2 cups finely diced cooked chicken

– 4 tsp cornstarch

– 1 tbsp water

– 1 tbsp light soy sauce

– 1 tsp canola or olive oil

– 1 tsp brown sugar

– 1 pinch cayenne pepper

– 16 eggroll wrappers (You can get these at your regular market usually either by the refrigerated gourmet pastas or where they keep vegetarian foods next to tofu)

– nonstick cooking spray.

Directions:

1.) Preheat oven to 425 degrees and lightly spray a cooking sheet. (Don’t go crazy with the spray.. Remember these are baked eggrolls not fried eggrolls haha!)

2.) Coat a large skillet with nonstick cooking spray and heat over medium. Add the carrots, bean sprouts, water chestnuts, green pepper, green onions, and garlic. Cook for approximately 3 minutes (You want the veggies to be a little crisp). Stir in chicken and cook until heated through (approximately 3-5 minutes).

3.) Combine cornstarch, water, soy sauce, 1 tsp oil, brown sugar, and cayenne in a small bowl. Stir into chicken mixture and bring to a boil over high heat. Constantly stirring, cook until the sauce is thickened (about 2 minutes). Remove from heat.

4.) Spoon 1/4 cup of chicken mixture onto the bottom 1/3 half of an eggroll wrapper. Fold the sides towards the center and roll tightly. Place seam side down on your baking sheet. Continue with the rest of the wrappers.

OPTIONAL: If you want a little extra crisp very lightly spritz the tops of the eggrolls with cooking spray.

5.)  Bake until golden brown (10-15 minutes)

6.) Serve with soy sauce or spicy mustard and enjoy!

*Original recipe can be found at http://www.allrecipes.com

**Photo is an original taken by me

 

 

Smoky Corn and Black Bean Pizza

644487_10200576348109275_111495497_nI’ve always loved home cooked pizza. There is something about uneven crust and mountain high custom toppings that makes dinner kind of fun. I have found the all time best dough recipe that I use every single time I make a pizza. I’ll post a link to that blog entry. It is a cornmeal dough which works awesome with the toppings for this pizza. Such good comfort food!

Serves: 6    Calories: 316

Ingredients: 

– 1 plum tomato, diced

– 1 cup of canned black beans, rinsed and drained.

– 1 cup of corn kernels, (if using fresh it will be about 2 ears of corn)

– 2 tbsp cornmeal

– 1 pre made pizza dough or if you want my recipe for cornmeal crust you can find that here : https://goodforyougourmet.wordpress.com/?s=cornmeal

– 1/3 cup of BBQ sauce

– 1 cup shredded mozzarella

Directions:

1.) Preheat oven to 400

2.) If using my dough recipe cook that now. If you are using a pre-made dough sprinkle cornmeal onto baking sheet and stretch dough over it to coat the underside. Bake for however long the directions advise.

3.) After the crust is baked combine tomato, beans and corn in a medium bowl.

4.) Spread BBQ sauce over baked crust. Sprinkle with tomato mixture and cheese.

5.) Put into the over once more and bake until the cheese melts, approximately 5 minutes.

6.) Cut and Enjoy!

*Original recipe can be found at http://www.eatingwell.com 

**Photo is an original taken by me

 

 

Spinach and Lentil Tortellini Soup

ImageThis soup was really hearty and good. I was a little unsure of it at first because the recipe sounded like there was too much going on within the dish. I was surprised how good it ended up being but I definitely think I overdid it on the spinach and will cut back just a bit on that next time. This recipe came from The Biggest Book of Slow Cooker Recipes

Serves: 6    Calories: 245

Ingredients:

– 1/2 cup of dry lentils

– 2 cups of coarsely shredded carrots

– 1 large onion, finely chopped

– 4 oz. chopped cook ham or canadian style bacon

– 2 cloves of garlic

– 2 tbsp fresh basil (I RECOMMEND FRESH) or 2 tsp dried basil.

– 1.5 tbsp fresh thyme (ALSO RECOMMENDED) or 1.5 tsp dried thyme.

– 1/4 tsp pepper

– 5 cups reduced sodium chicken broth

– 1 cup of water

– 1-9-oz package of refrigerated cheese filled tortellini (We get the whole wheat ones.)

– 4 cups of torn fresh spinach, rinsed

Directions:

1.) Rinse and drain lentils. Place lentils in your slow cooker.

2.) Add the carrots, onion, ham, garlic, basil, thyme and pepper.

3.) Pour broth and water into cooker.

4.) Cover and cook on low for 6.5-7 hours OR on high for 3.25-3.5 hours.

5.) if you are cooking on the low setting turn heat up to high and add tortellini to cook for an additional 30 minutes. If you are cooking on high heat add tortellini 20 minutes before cooking time is up.

6.) To serve stir in spinach and if you want some extra basil and thyme.

7.) Enjoy!

*Photo is an original by me
**Original recipe found on pg. 49 in The Biggest Book of Slow Cooker Recipes.

Slow Cooker Hungarian Goulash

ImageI’ve been trying to master more Hungarian dishes because supposedly I have rich Hungarian blood flowing through my veins. The only “traditional” dish I had growing up was paprikash so I’m pretty excited to be able to learn more about my ancestry and teach my son about it too. This dish was very flavorful and I would even eat it without the noodles. The only thing I would alter completely is the beef. Next time I will try chunks of meat instead of the ground beef. It was not awful with the ground beef but with a sauce that rich I feel it would be better with hunks of beef in every bite. I found this recipe in a cookbook where you will see a few more recipes pop up. I love love love slow cooker recipes!

Serves: 10   Calories: 90/ serving   Carbs: 9g

Ingredients:

-1 lb. extra lean ground beef

– 1 Lg onion, sliced

– 1 clove garlic, minced

– 1/2 cup of ketchup

-2 tbsp. Worcestershire Sauce

-1 tbsp brown sugar

– 1.5 tsp salt

– 2 tsp paprika

– 1/2 tsp dry mustard

– 1 cup of water

– 1/4 cup of flour

– 1/4 cup of cold water

Directions:

1.) Place meat in slow cooker and over with onions.

2.) Combine garlic, ketchup, worcestershire sauce, sugar, salt, paprika, mustard and one cup of water. Pour mixture over the meat.

3.) Cook on low for 5-6 hours

4.) Dissolve flour in 1/4 cup of cold water. Stir into meat mixture

5.) Cook on high 10-15 minutes or until slightly thickened.

6.) Serve over rice, noodles or vegetables.

7.) Enjoy!

*Photo is an original taken by me

**Original recipe can be found on Pg. 63 in the Fix it and Forget it Lightly cookbook. 

White Chocolate Key Lime Pie

ImageI made this for Easter because I wanted something new, easy to whip up, and obviously delicious. I looked all over the web for those criteria and stumbled upon this little gem on http://www.myrecipes.com It is one of those “throw it together and let it refrigerate overnight” recipes so that on special days you won’t have to fret in the kitchen trying to pull together a desert. So good!

Ingredients:

-1 cup of whipping cream

– 1-11 oz package of white chocolate morsels

– 1 tbsp sour cream

– 1 tsp grated lime rind

-1/3 cup of key lime or lime juice (I used key limes and it took me forever but was worth it)

– 1-9inch ready made graham pie crust

– sliced lime/wedges to garnish

Directions:

1.) Combine whipping cream and white chocolate morsels in a medium saucepan over low heat.

2.) Cook for 5 minutes or until chocolate melts, stirring constantly. It will seem clumpy at first but be patient because it will get creamy 🙂

3.)Remove from heat. Add sour cream, lime rind, and juice; stir well.

4.)Pour into crust. Cover and chill at least 8 hours.

4.) Garnish and serve!

*Photo is an original by me

** Original recipe can be found at http://www.myrecipes.com

 

 

Homemade Whipped Cream

Image

For Easter dinner I decided I would try my hand at making desert which is something I am always terrified to do. I believe that there is only one other desert recipe on this blog right now. I am feeling more confident in the baking department though so get ready for more desert recipes! After making a pie I had a half a carton of heavy whipping cream leftover and since I would never use it for anything else I figured I would try making some whipped cream for the heck of it. The results were pretty darn amazing. I rated this one on my own because Perry did not get to taste it on its own. This would be awesome in a parfait or on waffles like my girl Melissa tried. You really cannot go wrong. This recipe will make about 2 cups of whipped cream.

Serves:6    Calories: 103/serving

Ingredients:

-1 cup of heavy whipping cream

– 3 tbsp granulated sugar

– Couple drops of vanilla OR almond extract (I used almond)

Directions:

1.) in a large bowl whisk ingredients together for about 3-5 minutes.

2.) It will start to thicken which is what you want but don’t whisk it to the point it starts to look like cottage cheese. It will also “harden” a little when you refrigerate it.

3.) Enjoy!

*Original recipe comes from http://www.chow.com

**Photo is an original taken by me