Spicy Grilled Jalapeno & Lime Shrimp

Adapted from Cook's Country

It would appear that shrimp has been on my mind, considering the last 3 recipes I've posted have included them...just an interesting observation. Shrimp are great because they're healthy, easy, and very versatile. They usually remind me of spring/summer, so maybe I'm just subconsciously trying to bring the warm weather back! In any event, this recipe is meant to be grilled, but it's way too cold for that, so I used the broiler and they still came out great! I can thank a good friend of mine for introducing these to me -- she made them for us a couple of weeks ago and they were just delighful, so I had her send me the recipe. These would be great as an appetizer (as I did), or you could even top some pasta with them and I think it would also be good. Enjoy!

Ingredients:

• Equipment needed: long skewers (I used wood -- make sure you soak in water first)
• 1 jalapeño pepper, seeded and chopped
• 3 tablespoons olive oil
• Zest of 1 lime, plus 5 tablespoons juice (from 3 limes)
• 6 cloves garlic, minced (1 to 2 tablespoons)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (can substitute black pepper if you're out like I was)
• 1/2 teaspoon salt
• 1 1/2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
• 1 teaspoon sugar (save for later)
• 1 tb fresh cilantro, chopped (save for later)

Directions:
Combine the jalapeno, olive oil, lime zest and juice, garlic, cumin, cayenne pepper, and salt in a food processor. Blend until smooth. Set aside 2 tb of the marinade for later.

Butterfly the shrimp. Mix the shrimp with the marinade and refrigerate covered for at least 30 minutes, but not more than 1 hour. Place the shrimp onto skewers, alternating the direction of the shrimp. Sprinkle one side of the shrimp with the sugar.

Place the shrimp on a baking sheet and place under the broiler (about 3-4 inches from the top) on High. Cook with the sugared side down first, about 3-4 minutes. Flip the skewers and cook an additional 1-2 minutes. Once done, top with the remaining marinade and cilantro. Serve immediately. (I just served mine in a bowl and just took them off the skewers before adding the remaining marinade and cilantro).

Lemon Herb Shrimp & Vegetable Fettucine

Courtesy of Plated Perfection

Life has been busy...in a good way...but busy nonetheless! I apologize for the lack of postings, but here's a yummy, light dish I was able to throw together last night. It was packed with flavor and I look forward to leftovers for lunch :) as usual. You can get creative with the veggies too, so have at it! Enjoy!

Ingredients:
1-2 tb olive oil
8 oz. of your favorite pasta (I used fettucine)
1 cup veggie broth (or you can use chicken broth)
1 lemon, juiced (or 2 if you feel it needs more)
1 cup zucchini, cut into quarters
1.5 cups artichoke hearts, drained and cut into chunks (I used canned because I had them on hand)
3-4 cloves of garlic, diced
1 tb capers
1/2 cup cherry tomatoes, cut in half or quarters (add more if you'd like)
healthy dash of lemon pepper seasoning
healthy dash of Italian seasoning
healthy dash of Lawry's seasoning salt
healthy dash of pepper
small dash of crushed red pepper (to your liking)
handful fresh parsley, chopped
1/4 cup feta cheese
1/2 - 3/4 pound shrimp (I prefer peeled & deveined with the tails cut off)

Directions:
Bring a pot of salted water to a boil. In the meantime, heat 1 tb olive oil in a saute pan over medium heat. In a small bowl, toss the shrimp with the seasoning salt, pepper, and italian seasoning. Once mixed together, add the shrimp to the saute pan and cook approximately 2 minutes per side, until light pink. Remove the shrimp and set aside. Add a little more olive oil if need be and add the zucchini. Cook for about 5 minutes until a bit browned and then add in the artichokes, garlic, capers, and tomatoes. Cook for another couple of minutes and add in the broth, lemon juice, shrimp, lemon pepper seasoning, and crushed red pepper. Cook the pasta until al dente and drain. Mix the pasta with the sauce and top with fresh parsley and feta cheese!

Lemon Pepper Pappardelle with Shrimp

Adapted from Trader Joe's

If you've read any of my blog posts, you've probably noticed I'm very partial to Harris Teeter. However, I will walk into Trader Joe's or Whole Foods on occasion :) One thing I love about Trader Joe's is that they have very unique products -- such as this lemon pepper pappardelle! I love lemon pepper and I love pasta, so this was a match made in heaven for me. There was a recipe on the back of the pasta bag which I used and just made adjustments. This is my version. It was a very light pasta dish full of flavor. I'm glad I didn't make the entire bag because we totally would've eaten the whole thing! So go buy yourself some lemon pepper pasta and give this a go! (I apologize for the photo -- I was in a rush to eat, so took a quick snap with my phone.)

Ingredients:
1 - 8 oz. bag lemon pepper pappardelle (I used a little over half)
3/4 - 1 pd. uncooked shrimp, peeled and deveined (depends on how much shrimp you like)
1 tb capers, loosely chopped
1 lemon, juiced
2 tb olive oil
1-2 garlic cloves, diced (depends on how much garlic you like)
1-2 tb fresh parsley, chopped

Directions:
Bring a pot of salted water to a boil. Throw in the pasta and cook for approximately 8-10 minutes, until al dente. Drain the pasta. In the meantime, add the olive oil to a skillet and heat over medium-high heat. Cook the shrimp until pink on each side, only about 2-3 min. per side. Throw in the garlic and stir around for a few minutes. Add the drained pasta, capers, and lemon juice. Stir around and warm everything together for about 2 minutes. Remove from heat and toss in the parsley.

Pork Chops with Garlic & Wine

Courtesy of Pioneer Woman

Well, it's been over a month since I've posted anything, my apologies! There has definitely been a lot going on since December -- starting a new job, celebrating the holidays, and moving into a new place! The cooking I have done has been ole' reliables from the blog :) The great thing is that we now have a newer kitchen which is awesome to cook in, so here goes my first new meal in the new abode! Note: I did cut this recipe in half, so there was a little adjustment. This recipe below is the half portion.

Ingredients:

• 3 whole Pork Chops (medium to thin; I chose medium thickness)
• 1 Tablespoon Olive Oil
• 1 Tablespoon Butter
• Salt And Pepper
• 3/4 cup Red Wine (I used an African blend from my wine club)
• 1/4 cup Beef Broth (more If Needed)
• 1 whole Bay Leaf
• 1 Tablespoon Balsamic Vinegar
• 9 whole Peeled Garlic Cloves
• 1 Tablespoon Butter (additional, if desired)

Directions:
Heat oil and butter in a heavy skillet over high heat. Salt and pepper both sides of the pork chops and sear them on both sides until they're nice and golden, about 2 minutes per side. (No need to completely cook the chops at this point.) Remove the chops from the skillet and set aside.

Reduce the heat to medium-high, then throw in the whole garlic cloves. Stir them around and cook them for several minutes, or until they get nice and golden brown.

Pour in the red wine, then add the bay leaf. Stir around and let it reduce, raising the heat if necessary. Cook the sauce for several minutes, or until it's nice and reduced and thick.

Stir in the beef broth (you can add more if it needs the liquid) and add the chops back into the cooking liquid, arranging them so that they're swimming in the sauce. Allow the chops to cook in the liquid for a few minutes, then pour in the balsamic. Shake the pan to get it to distribute, then cook for a couple more minutes, or until the pork chops are done.

Remove the chops from the pan once more, then let the sauce reduce a little more if needed until it's very thick and rich and the garlic is soft. Swirl in 1 tablespoon of butter and sprinkle in a little salt and pepper.
Arrange pork chops on a platter, then pour the whole skillet of sauce (including garlic) over the top.

*You may substitute white wine for a slightly lighter sauce. 

Authentic Italian Meatballs

Adapted from Food.com & In Memory *of* Brats

Homemade meatballs are such a great comfort food, and who can say no to delicious meatballs that have been simmering in a yummy sauce for hours? It's like having built-in potpourri! I usually make my marinara sauce from scratch, but I am a sucker for Rao's sauce. This go around, I tried a new meatball recipe and simmered it using Rao's Tomato & Basil sauce. I served it over some pasta, whole wheat for Nick, regular for me :) This recipe made about 14 meatballs, so there will be plenty of leftovers! The original recipe calls for dunking the raw meatballs in the sauce and simmering for 3 hours. I decided to brown them first on both sides so that they wouldn't fall apart, and to keep the flavor sealed in. This cut my simmer time down a bit. With plenty of sauce, about a jar and a half, I simmered them for about 2 hours and turned them a couple of times. This will definitely win some folks over, and are great for a group! Enjoy :)

Ingredients:

• 1 lb. ground beef (I used 93/7)
• 1 egg
• 1/4 cup skim milk
• 1/2 cup Italian breadcrumbs
• 1/2 tsp salt
• 1 tsp Italian seasoning
• 1 tb fresh Parsley
• 1/2 tsp garlic powder 
• 1/2 tsp ground pepper
• 1/4 cup grated Parmesan cheese
• 1-1/2 jar of good quality marinara sauce (or homemade)

Directions:
Mix all ingredients together in a large bowl (except the marinara sauce). Form into meatballs, approximately the size of a golf ball. Put a swirl of olive oil in a pan and once hot, brown the meatballs on each side, just about 30 seconds per side. Place the meatballs into a dutch oven filled with the marinara sauce and simmer for approximately 1-2 hours, stirring occasionally. These could be done after an hour, but I needed to let mine go a bit longer to keep them warm. Meanwhile, boil some pasta of your choice. Once the meatballs are done, top the pasta and add some freshly grated Italian cheese and parsley.

Lemony Chicken Saltimbocca

Courtesy of For the Love of Cooking blog

Chicken can get boring, but that's why you spice it up with something like prosciutto and fresh sage! This dish was full of flavor and fairly simple to make for a week night meal. There's a lemon sauce that gets drizzled on top that really gives it a nice zing. Even though the recipe called for 3 pieces, I was able to get 4 out of it and there was still plenty of sauce with the measurements below. I just bought two normal chicken breasts and sliced them through the middle to make 4 breasts. This dish was even better for leftovers. I served this with wild rice so that it could soak up the lemony sauce (not pictured). Enjoy!

Ingredients:

• 3 boneless and skinless chicken breasts, pounded thin
• Sea salt and freshly cracked pepper, to taste
• 9 fresh sage leaves
• 6 slices of prosciutto
• 4 tsp olive oil (divided)
• 1/2cup chicken broth
• 1/4 cup fresh lemon juice
• 1/2 tsp cornstarch
• Fresh parsley, chopped (optional, for garnish)
• Lemon wedges (optional)

Directions:

Place the chicken breasts between two pieces of wax paper. Flatten the chicken to 1/2 inch thick with a mallet, or you can buy thin sliced chicken breasts, or slice a thicker breast in half. Season both sides of the flattened chicken then place three sage leaves on each breast. Wrap two pieces of prosciutto on each chicken breast. Heat 3 teaspoons of olive a skillet over medium high heat. Once the pan and oil are hot, add the chicken and cook for 3 minutes until golden brown; flip the chicken over and cook for an additional 3-4 minutes or until the chicken is done. Let the meat sit aside on a platter to rest. Combine the chicken broth, lemon juice, and cornstarch together in a small bowl and whisk until well combined. Place the skillet over medium high heat then add the lemon juice mixture to the pan and bring to a boil. Cook for 1-2 minutes or until slightly thickened, stirring constantly. Drizzle the sauce over the chicken breast. Serve immediately.

Bacon Topped Turkey Meatloaf with BBQ Sauce

Adapted from Skinnytaste

Bacon and BBQ sauce -- need I say more? These are two of my favorite things, especially together. I usually make my Mom's meatloaf, which is so delicious, but I'm always up for new twists on traditional dishes! The original recipe splits these into 6 individual servings in a petite loaf pan. Since I didn't have one, I just used my regular loaf pan. You just need to adjust the cooking time. This was very moist and had a great smoky flavor, and it uses ground turkey which makes it even more healthy! Enjoy :)

Ingredients:

• 3/4 cup grated zucchini, all moisture squeezed dry with paper towel
• 2 tbsp onion, minced
• 2 tbsp diced red pepper (I left this out b/c I didn't have any)
• 1/2 cup seasoned breadcrumbs (I used Italian)
• 1/4 cup of your favorite BBQ sauce (I used Sweet Baby Ray's)
• 1 large egg
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1.3 lb raw 93% lean ground turkey
• 2 slices center cut bacon, cut into pieces to fit your loaf pan
• approx. 3 tbsp BBQ Sauce (for topping the bacon)

Directions:
Preheat the oven to 350 degrees. Lightly spray a loaf pan with non-stick spray. In a large bowl, mix the zucchini, onion, red pepper, breadcrumbs, BBQ sauce, egg, paprika and salt. Add the turkey and combine until mixed through. Place the mixture into the loaf pan. Place the bacon slices over the loaf and top each with additional BBQ sauce. Bake at 350 for 1 hour.