“Honey, I’m home!” (for all of those familiar with that old greeting from some TV show?) Welcome back former followers. Your encouragement is appreciated. A recent house sitter left behind some really nice frozen shrimp and (Pinterest to the rescue) I decided to thaw them out- 24 beautiful specimens which only required peeling and deveining. Once done, I put them in some cold water with a little salt and put them back in the refrigerator awaiting dinner prep. Some fresh asparagus was also waiting to be used. Everything came together with very little prepping…
- 1 pound medium raw shrimp peeled and deveined
- 2 Tablespoons extra virgin olive oil
- 1/4 cup grated Parmesan
- 4 cloves of garlic minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- juice of 1/2 lemon
- Cocktail sauce for dipping (1/2 cup ketchup + 2 tablespoons horseradish)
Heat the oven to 350 degrees F. Coat a baking sheet with oil.
Place the shrimp in a single layer on the sheet. Evenly distribute olive oil, Parmesan, garlic, oregano and basil. Season with salt and pepper. Toss together with your hands and spread out again.
*Place the pan in the oven and roast the shrimp until just pink, firm and cooked. This should take 9 minutes. When done sprinkle with lemon juice and serve with whatever side you have chosen.
*NOTE…since the oven was on I also roasted the asparagus which was drizzled with olive oil, salt, pepper and 1/2 cup shredded Parmesan. If you choose to do the asparagus, put it in the oven 10 minutes before the shrimp and leave them in until the shrimp are done.
Baby its cold outside (in the North, actually here in Mexico too, trust me on this one…). Great time for a hearty chowder – vegan if you leave out the bacon!
It calls for a whole head of cauliflower, but here we can but 1 lb. packages of florets which simplifies the recipe. I think you’ll really like this one my friends…great start to the New Year!
Creamy cauliflower chowder
Prep Time: 10 minutes Cook Time: 30 minutes Yield: 4-5 people
Creamy Cauliflower Chowder is a healthy, easy, comfort food recipe and ready in under 30 minutes. It’s gluten free, low carb and keto friendly.
- 1 tablespoon butter
- 1/2 cup diced Onion
- 5 Garlic Cloves (minced)
- 1/2 cup diced Carrots
- 1 Whole Head of Cauliflower (cut into small florets)I bought a one lb. bag of florets
- 1 1/2 cups Vegetable Broth
- 1 teaspoon freshly ground Pepper
- 1/2 teaspoon dried Oregano
- 1/4 cup cream cheese
- Salt to taste
Olive Oil and cooked bacon (4 strips) for topping
In a Dutch oven or soup pot, heat butter and add onions and garlic. Saute for a few minutes until the onions are soft.
Add carrots, cauliflower, vegetable broth, pepper, oregano and salt to the pot. Bring this to a boil, and slow the heat down to a simmer. Cook for 15 minutes or so till the cauliflower is tender.
Switch off the flame and using a blender, blend the soup partly in the soup pot. If you don’t have a hand blender, pour half the soup into a blender and pulse a few tips till creamy.
Switch the flame back on and add a cup of water or broth along with the cream cheese. Simmer for 5-10 minutes and switch off the flame. Feel free to thin the soup further if you like with some more broth or milk. Top with olive oil and bacon and serve hot.
New diet equals new foods! Just in at Costco – Cauliflower Rice! Pinterest has recipes for almost everything…shown here with roasted peppers, grilled salmon and avocado salsa. Supposedly all Keto friendly.
Garlic Parmesan Cauliflower Rice
Cauliflower “rice” is now widely available in many supermarkets, including Costco Merida. There are many different recipes for using it, but this one is very simple!
5 cups cauliflower rice
3 T butter
3 garlic cloves minced
7 Tbsp. shredded Parmesan cheese
1 Tbsp. EVOV (Extra virgin olive oil OR coconut oil)
In a small saucepan, combine butter and garlic, stirring constantly for 2 to 3 minutes. Don’t let it burn!
In a separate fry pan, skillet or wok add 1 Tbsp. EVOV (Extra Virgin Olive oil OR coconut oil). Medium heat. Stir in the cauliflower rice and continue stirring until it is warmed through.
Pour I the butter mixture and stir to blend.
Top with the shredded Parmesan and mix well. Add chopped parsley! SERVE.
Instead of the butter and cheese, try pesto sauce…OR cilantro and lime…
This is a great and easy accompaniment to a great steak and maybe a potato! Can you tell this by the photo?
Great for BBQ season as well…
GREEN BEANS WITH LEMON AND FETA
- 3/4 to 1 pound of fresh green beans (stem end snipped off), washed
- 4 heaping tablespoons feta cheese
- juice of 1/2 of a lemon
- 2 teaspoons extra virgin olive oil
- salt and pepper to taste
- Add about 1/2 inch of water to a medium-sized sauté pan. Place over high heat and bring to a boil.
- Add beans, cover and continue to cook on medium-high for 4-5 minutes or until fork tender but still crispy.
- Drain and return to pan. Add 2 teaspoons of olive oil and toss to coat. Place green beans on a plate and sprinkle with feta, then lemon juice, then pepper (and salt if desired).
- Serve immediately. (But they are also pretty great cold!)
He is back! We are finally here again after our long trip away where we ate too much and drank too much wine…LOL. We did pick up some great new recipes which I will be sharing with you in the coming weeks. This first one was prepared by our good friend, Carole, up in Sault Ste.Marie, Ontario. I am not a great fennel fan, but this was very tasty and not strong on the fennel taste. If you are a GREAT fan of fennel use the 2 bulbs called for…we however only used one smallish one.
Fennel, Granny Smith Apple and Pecorino Romano Salad
- 1 or 2 medium fennel bulbs (according to your love of fennel)
- 2 Granny Smith apples, unpeeled, halved, cored, and thinly sliced
- About 1½ ounces pecorino Romano, shaved with a vegetable peeler (½ cup shavings)
- 1 tablespoon grated lemon zest
- ¼ cup extra virgin olive oil, plus more for serving
- 2 tablespoons chopped flat-leaf parsley
- Coarse salt
- Freshly ground black pepper
- Chop off the fronds where they meet the body of one fennel bulb. Halve the fennel, then thinly slice it, using a mandolin or a very sharp, thin-bladed chef’s knife. Repeat with the other bulb. You should have 2 cups of slices. Set them aside. Chop 1 tablespoon of the fronds and set it aside separately. Discard the remaining fronds.
- Put the fennel and apple slices in a bowl. Add the pecorino Romano, lemon zest, ¼ cup olive oil, and parsley. Toss gently. Taste, and season with salt and pepper.
- Arrange the salad on a large, chilled serving plate. Drizzle more olive oil generously over the top, and scatter with the chopped fennel fronds just before serving.
- If you can’t find pecorino Romano cheese, or simply prefer Parmigiano-Reggiano, by all means substitute it.
- Crisp, sweet pears, such as Bosc, are a good autumnal replacement for the apples.
Always looking for a great appetizer and this one surely qualifies. In the case of both the oregano and basil I would use fresh in place of the dried. If you are ever caught with cocktail sauce, a simple recipe blends 1/2 cup ketchup + 2 Tablespoons horseradish!
Roasted Parmesan Garlic Shrimp (http://inspiredbycharm.com)
1 pound medium raw shrimp, peeled and deveined
2 tablespoons extra virgin olive oil
1/4 cup grated Parmesan
4 garlic cloves, minced
1/2 teaspoon dried oregano (I prefer fresh)
1/2 teaspoon dried basil (I prefer fresh)
1/2 teaspoon kosher salt (or to taste)
1/4 teaspoon black pepper (or to taste)
Juice of 1/2 lemon
Parsley leaves, chopped for garnish
Cocktail sauce (optional)
Begin by preheating your oven to 350 degrees F. Coat a baking sheet with oil or nonstick spray.
Place the shrimp in a single layer on the baking. Evenly distribute the olive oil, parmesan, garlic, oregano, and basil. Season with salt and pepper to taste. Toss together with a spoon or your hands.
Place the pan of shrimp in the oven and roast the shrimp until just pink, firm, and cooked through. This should take 7-9 minutes. When done, sprinkle with lemon juice.
What happens when you buy too many cherry tomatoes at Costco? You get desperate to use them up…LOL. This salad was great!
Cherry Tomato Salad http://www.annies-eats.com/
2 pints ripe cherry tomatoes, quartered (about 4 cups)
1/4 teaspoon salt
1/2 teaspoon sugar
2 cloves of garlic minced
1/2 teaspoon dried oregano
1 medium shallot minced
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
ground black pepper
1 small cucumber, peeled, seeded and diced into 1/2 inch chunks
4 ounces crumbled goat cheese (about 1 cup)
1-2 tablespoons parsley minced
Combine the tomatoes, salt and sugar in a medium bowl and toss. Let stand for 30 minutes. Transfer the mixture to a salad spinner and spin until the seeds and excess liquid have been removed (about one minute). SAVE 1/2 cup juice.
Return the tomatoes to the original bowl.
Combine 1/2 cup of the liquid with garlic, oregano, shallot and vinegar in a small saucepan and set over medium heat. Simmer until mixture is reduced about 6 to 8 minutes. Remove from heat and let cool to room temperature. Whisk in the oil and season with pepper to taste.
Add the cucumber, goat cheese and parsley to the bowl of tomatoes. Toss with the dressing and serve.