I love it when this happens. Leftovers +leftovers = Dinner Corn tortilla, charred over gas burner Avocado, smashed with lime juice and salt Kale chopped salad (bagged) or broccoli slaw Cumin Lime salad dressing (2 posts back) Bean and Corn Salsa Grilled shrimp (last post) Feta Cheese Sriracha Salt Mix and match your favorite leftover ingredients over a grilled corn tortilla and smashed avocado and you can’t go wrong.
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Comfort food is my favorite this time of year and these easy Shrimp and Grits were perfection! Instant grits (cooked to package directions) 3/4 C grated Parmesan cheese S&P Raw Shrimp Oil (grape seed, EVOO, canola) Fresh Lemon juice Garlic, chopped Parsley or Cilantro Seasoned Salt or Old Bay Dash of Cayenne Pepper Marsala Sauce 1 Tb butter 1/2 lemon juiced 1 tsp garlic 3/4 C Marsala Wine or Cooking Wine (you could leave this out and just put in more butter) Cook grits according to package directions and add cheese at end until mixed through. Marinate shrimp for 2-4 hours. Grill on high for 3-4 minutes on each side or in grill pan, broiler (of course the #Traeger makes these so much better). Combine sauce ingredients in sauce pan and reduce by 1/3. Top grits with grilled shrimp and a tablespoon of sauce.
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Tonight’s dinner was everything! Fajita Salad that EVERYONE liked makes it a new staple at our house. Quesadillas served along side or for scooping up salad kind of made my night. 😊 Onions and Bell peppers, sautéed Tomatoes (marinated in EVOO and balsamic) Avocado (lime, S&P) Cilantro, chopped Red Leaf Lettuce Wheat tortilla Cheddar cheese Flank Steak: marinated in EVOO, lime juice, cilantro, diced green onion, seasoned salt, pepper. Sauté onions and peppers on high to char. I bought them pre-sliced so I didn’t even have to chop. Marinate steak for 2-3 hours and bring out to room temp before cooking. Grill on high. Make quesadillas to serve on the side of just plain tortilla. Cumin Line Vinaigrette 2 parts Grape seed or Canola Oil 1 part Lime juice 1/2 part red wine vinegar 1 tsp cumin Handful chopped cilantro S&P
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I’m heading out of town in search of sand and sea but for those excited for the Golden Globes, these crab cakes are the perfect “fancy” meal to eat while watching the red carpet. 1 can lump crab meat (found at Costco and most grocery stores in refrigerated section) 3 green onions, chopped thinly 1 clove garlic, minced 1/2 red bell pepper, chopped small 1/2 C Panko bread crumbs, plus extra for coating 1/3 C light mayo 1 egg, beaten Squeeze of fresh lemon juice, 1 lemon Dash of Worcestershire sauce Dash of cayenne S&P Grape seed or olive oil Arugula Fold all ingredients together except for oil. Gently mix without breaking up crab chunks. Mold into patties and cover patties in extra Panko crumbs. Sauté with oil on medium heat until cooked through. Lemon Aioli 1 C mayo Juice of 1/2 lemon and zest 1 TB garlic S&P Squeeze of Sriracha Serve on bed of arugula with a lemon and EVOO dressing.
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This Black Bean and Brown Rice Burger will blow your mind! It’s so flavorful, spicy, and healthy to boot! 2 cans black beans, rinsed and drained 2 C frozen brown rice, heated 2 green onions, chopped 2 Tb garlic 1 handful cilantro 2 tsp cumin 1/2 C Pickled jalapeño (optional) S&P EVOO Put all ingredients in blender or food processor. Drizzle in 1-2 TB of EVOO. Pulse until half is incorporated. Greasing your hands, take out mixture and form into patties. Sauté in EVOO until brown on each side and warmed through. Wheat bun 1/2 ketchup 1/2 light mayo mixture Arugula Roasted Tomato (20 minutes at 425) Feta
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Shakshuka on this cold Sunday afternoon taking me back to Israel this last March. Spicy tomato sauce, eggs, feta, and cilantro make this the ultimate comfort food that’s still good for you. Crusty bread ups the comfort and of course, it’s super easy! 1 onion, chopped 1 bell pepper, chopped 2 Tb chopped Garlic 3 cans diced tomatoes with garlic 1 TB cumin 1 TB paprika Dash of cayenne S&P 5 eggs Crumbled Feta Cilantro, chopped Crusty bread Sauté onions and pepper. Add garlic and spices. One cooked through add diced tomatoes. Simmer for 20-45 minutes. Drop 5 eggs in sauce (make a little hole for each one) and bake for 10 minutes at 375 or until egg whites are firm. Top with feta and cilantro. Scoop up with nice chunks of crusty bread.
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Keeping with the detox program (for part of my day) here is an easy peasy NO CHOP Vegetable Soup. I make this soup every New Years and it starts us off on the right foot. Pre-chopped Mirapeaux (carrots, celery, onion) Trader Joes or local grocery store prepared food area Bagged Broccoli slaw Bagged Cole slaw 1 TB Jarred garlic 3 Cans Fire Roasted diced tomatoes with garlic 1-2 cartons Vegetable or Beef stock (I love the depth of flavor with the beef stock) 3 Zucchinis (shoot, you do chop these) Frozen corn EVOO S&P Spices Drizzle EVOO in a large pot. Add Mirapeaux and cook until soft. Add garlic, broccoli and cole slaw. Add S&P and bay leaf or thyme sprigs. Cook until soft and add favorite spices (garlic or onion salt, pepper, basil, oregano, etc). Add canned tomatoes and a little sugar if you want. Add broth then Zucchini slices and corn. Simmer for 2 hours. Season as needed. Add ons- kielbasa, shredded chicken, chicken sausage, parmesan cheese, basil, red pepper flakes.. This soup freezes well and you can…
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Come to Mama!! Italian grilled cheese for a snowy day and the leftovers make for a perfect breakfast with a fried egg on top! 1 loaf sliced sourdough bread Prosciutto, thinly sliced Salami, sliced thinly Pesto Olive Tapenade Roasted tomatoes or Sun Dried tomato Fontina or Provolone cheese, thinly sliced Mozzarella or Burrata, thickly sliced Arugula Pepperoncinis, sliced EVOO Preheat a grill-pan over medium-high heat. Spread one side of bread with pesto. Layer Fontina, prosciutto, tapenade, Salami, tomatoes, Pepperoncinis, arugula; end with mozzarella. Top with remaining bread. Brush top and bottom of the sandwich with olive oil. Place on grill pan and put a heavy skillet over sandwich to push it down (like a panini press). Grill 3 to 4 minutes on first side, turn, weigh down on other side, and continue cooking until sandwich is golden and cheese is melted, 3 to 4 minutes.
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Because I do plan on making dinner sometime this week (and aren’t these the most helpful for you?). This Coconut Cashew Chicken was so good and so easy! My kids said its their favorite chicken. Chicken breasts Coconut covered Cashews (Costco or Trader Joes) That’s it! I ground the nuts in my blender and covered the chicken in them. (I didn’t use any egg or flour but I’m sure you could). We grilled them on our #traeger but your oven or BBQ would be fine too. Trader Joes frozen Brown rice and frozen veggies are my go-to’s lately for a quick and healthy dinner.
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After church “toast” that rocked our world. Toast bread Layer Ricotta Cheese and leftover Spaghetti (Meat)Sauce Top with Parmesan cheese and Broil Sprinkle Red Pepper Flakes and Basil YUMMO!
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