 I've lived in the South long enough to have developed an appreciation for shrimp and grits. I've actually ordered them on several occasions and enjoyed them quite a bit - words that I'd never thought I'd say. Let's just say that this Italian girl who spent the first 22 years of her life in Northeast Ohio - had never even considered eating grits until she left Ohio and moved to Texas. I must say that it wasn't a love at first bite kind of reaction either. It took a few trys (and a whole lot of cheese) before I really started to enjoy the savory texture of this ground corn treat.  So by now you're probably wondering why I'm not posting a shrimp and grits recipe. I would call this Creole Shrimp and Creamed Corn recipe my Shrimp and Grits alternative for those of you who haven't yet developed your love of grits. The spicy shrimp pairs beautifully with the cool and creamy corn to create this really unique dish.  Creole Shrimp and Creamed Corn 7 ears shucked corn 1 1/2 cups 1% milk 2 Tablespoons cornstarch 2 Tablespoons butter 1 Tablespoon sugar 1 pound raw shrimp, peeled 1 teaspoon Creole Seasoning 3/4 teaspoon smoked paprika 1/2 teaspoon pepper 2 Tablespoons olive oil 1/4 cup halved grape tomatoes 1 Tablespoons fresh thyme or 3/4 teaspoon dried thyme 4 cloves garlic, minced 1/2 cup sliced green onions 1/4 cup white wine
Add onions and reserved corn. Cook until shrimp are done. Add wine and cook 30 seconds.  Serve shrimp mixture over creamed corn.
I served my Creole Shrimp and Creamed Corn as a main course but it would also make a really nice appetizer. I think that a great Cuban Sandwich or a Spinach Salad would also compliment this dish really well. And for those of you who are die hard Shrimp and Grits fans - check out my Shrimp and Grits Tartlets.
Ciao!
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 VEGETABALLS - that is what my daughter has named these meatballs with ground turkey and shredded zucchini. I was thrilled about these healthy little meatballs but as you may have guessed - Courtney did not share my enthusiasm. I think her exact words were "I really just like balls of meat. Without vegetables." Even though she didn't love these vegetaballs, I thought they were delicious and I loved that they could be served on small baguettes like an appetizer or in a cast iron skillet in the middle of the table.  Skillet Turkey Meatballs 1 shredded zucchini 12 ounces ground turkey 1 onion, shredded 1/2 teaspoon oregano 1/4 teaspoon salt 1/4 teaspoon pepper 1 egg 1 Tablespoon oil 8 ounces sliced mushrooms 2 cloves garlic, minced 1 1/2 cups marinara sauce 1/4 cup water 1 cup mozzarella cheese 24 slices thin baguette
Add meatballs and coat with sauce.  Sprinkle with cheese and place under broiler until melted and bubbly.    Serve with thinly sliced baguettes.  Place the skillet in the middle of the table alongside a basket of baguette thins and let everyone serve themselves or serve them on a platter, ready to eat. Either way - you don't have to feel guilty about devouring these meatballs. They're made with nutrient rich zucchini and low fat ground turkey instead of bread crumbs and beef.
I loved these little meatballs - oops - I loved these VEGETABALLS!! I think Courtney's on to something with that name.
Ciao!  I have a love/hate relationship with the popular Ramen Noodle Cabbage Salad. I love the crunchy noodle topping and the deliciously seasoned dressing made from the flavor packet. I don't love all of the sodium and unhealthy ingredients in the Ramen package. (I won't go into details because I don't want to bad mouth the Ramen noodle companies - but you can google it for yourself.) This recipe is my attempt to recreate the famous Ramen Noodle Salad with a healthier - but equally yummy - twist. The dressing for the popular salad was not an easy thing to replicate but I really wanted to make something without using MSG. I also left off the crunchy noodle topping for my version of cabbage salad because I didn't want to add the extra carbs. Turns out - I really didn't miss them. My Napa Cabbage was actually really yummy and it's healthier!  Napa Cabbage Slaw 1/3 cup white wine vinegar 2 teaspoons sesame oil 2 teaspoons canola oil 1 Tablespoon rice wine vinegar 1 Tablespoon soy sauce 1 Tablespoon sugar 1 teaspoon fresh grated ginger 1/4 teaspoon salt 1 small head napa cabbage, sliced thin 2 carrots, peeled and grated 4 scallions, sliced thin 1/4 cup toasted sesame seeds
Add cabbage and carrots and toss to coat.
Add scallions and sesame seeds and toss to combine.    This salad is the perfect side dish for any backyard barbecue or casual dinner. It goes with just about any meat and if you added a few grilled shrimp to the top - it turns into a complete meal.
 Cabbage is an excellent source of vitamin K, vitamin C and vitamin B6. It is also a very good source of manganese, dietary fiber, potassium, vitamin B1, folate and copper. Additionally, cabbage is a good source of choline, phosphorus, vitamin B2, magnesium, calcium, selenium, iron, pantothenic acid, protein and niacin. What more do I need to say? Eat your cabbage friends.
Ciao!  There's something about sitting down at a Mexican restaurant with a basket full of warm tortilla chips and a bowl of fresh salsa in front of me that puts my will power to the test. Seriously - anyone else tell themselves they're only going to eat 1 chip only to realize 5 minutes later that the chip basket is empty? I have zero will power against the power of the chips and salsa. I feel exactly the same way about these Skillet Turkey Nachos. I set the hot cast iron skillet on the table and I could not step away from them. It's a good thing they're healthy-ish.  Skillet Turkey Nachos 1 teaspoon oil 3/4 cup chopped red onion 2 Tablespoons minced jalapeno 1 1/2 Tablespoons flour 2 teaspoons cumin 2 teaspoons chili powder 2/3 cup beef stock 1/2 cup cooked ground turkey 1 cup drained pinto beans 1/2 cup shredded mozzarella cheese 1/2 cup Mexican blend cheese 1/2 cup chopped tomato 1/2 cup chopped avocado baked tortilla chips
Sprinkle Mexican cheese over pan. Broil 1 minute.
Sprinkle with remaining onion, tomato and avocado.
Serve with chips.
The original recipe for these nachos did not have any meat but I wanted to take these nachos from an appetizer to a meal so I added some ground turkey to my creation. I absolutely loved the way these turned out and setting the cast iron skillet in the middle of the table made a super fun, casual meal. We all really enjoyed these nachos and as an added bonus - the leftovers made an amazing baked potato topping. ;)
Ciao!  This summer we were lucky enough to take not one but TWO family vacations. Since Ryan interned this summer in North Carolina, I was super excited about having him (and his beautiful girlfriend) join us on vacation for a week at a time. Our trips were all about reconnecting with family, laughing til our bellys hurt, playing games til we couldn't possibly stay awake any longer and consuming lots and lots of really amazing food.  I wouldn't have changed a thing about our vacations and I have some great memories and pictures from both of them. Unfortunately, memories and pictures weren't the only things that I brought home this summer. All of those trips to the seafood restaurants by the shore, cocktails by the sea and late night trips to the ice cream store caught up with me in the form of a few extra pounds. Now that we're done traveling for the summer, it's time for me to get back on track with my healthy eating plan. Blackened halibut sandwiches to the rescue.  Blackened Halibut Sandwiches 1 teaspoon paprika 3/4 teaspoon pepper 1/4 teaspoon salt 4 (6 ounce) Halibut filets 1/4 cup mayonnaise 1 Tablespoon grainy mustard 1 Tablespoon ketchup 4 whole wheat buns 4 pickle slices 8 plum tomato slices
Top with pickle, tomato and filet.
Top with bun and enjoy!   My family absolutely gobbled up these yummy sandwiches. Even my child who really only eats fried fish - finished her entire sandwich. I bought frozen halibut filets and they were a little pricey but they were totally worth it. These sandwiches were AMAZING.
Ciao! |
