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Shrimp Scampi


Shrimp Scampi

Hawaii is known for its white sand beaches, tropical climate and fun water sports. But any food lover will tell you that the real draw on Oahu is the fresh garlic shrimp or Shrimp Scampi served at roadside shrimp trucks along the North Shore…

Ingredients

  • 1 1/2 pound jumbo shrimp, shelled and deveined
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 teaspoons minced garlic
  • 1/4 cup dry white vermouth
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons finely chopped flat-leaf parsley leaves
  • 1/4 teaspoon grated lemon zest

Directions:

  1. Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.
  2. Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.
  3. Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.

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Shrimp With Farfalle & Zucchini


Looking for something healthy and fresh to eat? Try out the shrimp with farfalle & zucchini. This simple

recipe is delicious!

Ingredients:

  • 2 tablespoons olive oil
  • 2 cloves of garlic, sliced
  • 2 pounds of baby shrimp
  • 6 zucchinis, cubed
  • 1 teaspoon All Purpose Seasoning Salt (such as McCormick Season All)
  • 1 teaspoon onion powder
  • 1 cup white wine
  • 1 pound Farfalle Pasta
  • 1/2 cup of Parmeggiano Reggiano (grated), plus extra for topping
  • 1/4 cup fresh parsley, chopped

Directions:

  1. Sauté olive oil and garlic in a large pan until golden. Add shrimp and cook until slightly pink.
  2. Add zucchini to sauté – season with salt, pepper, seasoning salt and onion powder. Mix all ingredients together for a few minutes. Put lid on the pot so that the zucchini can release all of its natural juices. After about 2 minutes, lift off the lid and add the wine. Toss until all the flavors combine.
  3. Cook only halfway – turn off the flame and put the cover back on.
  4. In the meantime, boil water – add salt, cook pasta al dente for about 5 to 6 minutes. Drain pasta and add to the pan with the shrimp and zucchini. Finish cooking all the ingredients together and add freshly grated parmeggiano cheese.
  5. Transfer to serving bowl and garnish with more grated cheese and fresh parsley.

{Recipes}

Grilled Chicken Greek Salad


Simple to cook and prepare, this salad offers an explosion of Greek flavor in every bite.

Ingredients

  • 3 tablespoons lemon juice, divided
  • 3 tablespoons olive oil, divided
  • 1 tablespoon minced garlic, divided
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon pepper, divided
  • 1 1/2 teaspoons ground cumin, divided
  • 2 boned, skinned chicken breast halves (1 lb. total)
  • 2 tablespoons tahini (sesame paste)
  • 2 cans (15 oz. each) chickpeas, drained and rinsed
  • 2 tomatoes, chopped
  • 1/2 red onion, thinly sliced
  • 1/2 sliced red bell pepper
  • 1 cup flat-leaf parsley
  • 6 ounces crumbled goat’s-milk feta cheese

Directions:

  1. Heat grill to high (450° to 550°). Mix 1 tbsp. each lemon juice and oil, 1 tsp. garlic, and 1/2 tsp. each salt, pepper, and cumin in a medium bowl. Add chicken and turn to coat.
  2. Grill chicken, turning once, until cooked through and browned, about 10 minutes. Let rest, covered, 5 minutes.
  3. Whisk together remaining 2 tbsp. each lemon juice and oil, 2 tsp. garlic, 1/2 tsp. each salt and pepper, and 1 tsp. cumin with the tahini in a large bowl. Add chickpeas, tomatoes, onion, and bell pepper and toss to coat. Divide among 4 plates. Slice chicken and set on top. Sprinkle salads with parsley and cheese.
  4. Note: Nutritional analysis is per serving.

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Broiled Chicken with Peppers


Eating healthy is very beneficial but it can also be quite expensive. If you’re looking for a quality meal that’s easy on your wallet, you’ve come to the right place. This meal can serve as a perfect family dinner that will keep your stomach and wallet full.

Estimated Preparation and Cooking Time: 50 Minutes

Ingredients:

  • 1 russet potato, peeled and cut into 1-inch cubes
  • Kosher salt
  • 8 small skin-on, bone-in chicken thighs (about 2 1/4 pounds)
  • 1 heaping tablespoon dried oregano
  • Freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, cut into 1-inch pieces
  • 1 large green bell pepper, cut into 1 1/2-inch pieces
  • 6 cloves garlic, smashed
  • 4 to 6 pickled cherry peppers, seeded and sliced, plus 1/3 cup brine
  • 1/4 cup roughly chopped fresh parsley

Directions:

  1. Preheat the broiler. Put the potato in a medium saucepan, cover with water and add 1 tablespoon salt. Bring to a simmer and cook until just tender, about 8 minutes. Drain well.
  2. Meanwhile, pat the chicken dry and sprinkle with the oregano, and salt and pepper to taste. Heat 2 tablespoons olive oil in a large cast-iron skillet over high heat. Add the chicken and cook until browned, about 5 minutes per side. Transfer the chicken to a plate.
  3. Add the potato to the skillet and cook, stirring, 3 minutes. Add the onion and bell pepper and cook until slightly soft, about 1 minute. Reduce the heat to medium; add the remaining 1 tablespoon olive oil and the garlic and cook 2 minutes. Add the cherry peppers and brine and cook, scraping up the pan with a wooden spoon, about 1 minute. Remove from the heat.
  4. Return the chicken to the skillet and sprinkle with the parsley. Toss with tongs, then set the chicken skin-side up on top of the vegetables. Broil until the skin is crisp, 2 to 3 minutes.
  5. Per serving: Calories 611; Fat 42 g (Saturated 10 g); Cholesterol 169 mg; Sodium 243 mg; Carbohydrate 20 g; Fiber 3 g; Protein 38 g

{FoodNetwork}

Healthy Pizza


Ever have a guilty conscience when biting into a cheesy slice of pizza? Well, I know I do, so try this substitute – it eliminated about 20 carbs per slice!

Substitute: Portobello mushrooms for pizza crust

Cut the gills out of the inside of the mushroom, says Ruben, “then place the mushroom on an oiled cookie sheet and bake for 5 to 10 minutes so it dries out slightly.” Add tomato sauce, mozzarella, and pepperoni or other toppings and broil until the cheese begins to melt. You can also make bite sized mini pizzas in each mushroom if you want to avoid making a big mess – plus, it keeps your portion sizes in check!
{MensHealth}

Alcohol & Veggies?


Here’s a different approach with alcohol…Add it to veggies!
Ingredients:
  • One bunch (~ 1 lb) of Chinese broccoli
  • 1 Tbsp oyster sauce
  • 3 slices of ginger, julienned
  • 1 Tbsp oil
  • 3 drops of vodka

Directions:

  1. Cut the Chinese broccoli pieces in half and wash all the pieces
  2. Boil a pot of water and put the stems in first. After 1 minute, add the rest of the leafy parts. When the water begins to boil again, remove it and drain until cold water.
  3. Put everything in a large bowl of ice water for 2-3 minutes, remove, and let dry.
  4. Put the oil in a large sauté pan and add the ginger.
  5. Add the Chinese broccoli and stir-fry with the oyster sauce and vodka for 1-2 minutes

Lazy Man’s Chicken Taco


For those weeks that you know that you’re not going to have time for much kitchen action – a quick and simple chicken taco recipe is much needed

Ingredients:

  • 1 cooked rotisserie chicken
  • 5 tomatoes (can used canned tomatoes – though they’re not healthy)
  • 1 batch of cilantro
  • 1 can of sweet corn
  • 1 can of sweet beans
  • handful of shredded cheese (I love cheddar)
  • 1 tbsp of chopped garlic
  • 1 white onion

Directions:

  1. Though this works best while the chicken is still hot, if you have cold chicken, it’s easier to take off the fat. Take your deliciously baked chicken and shred the meat into tiny bite-sized pieces and set aside in a bowl
  2. Dice onion and cilantro and mix in a small bowl.
  3. Then dice tomatoes and put into a separate container
  4. Heat your pan and when hot, toss in garlic and onions. When the onions begin to brown, add the shredded chicken in as well. (Since the chicken is already cooked, just fry the meat till it browns a little – will take longer if the meat is cold)
  5. When the chicken has browned, add cilantro, tomatoes, corn (be sure the drain the juice out before hand), and beans (I drain part of the juice in the can).
  6. Stir-fry till juices have dried. Add salt and pepper to taste.
  7. Serve over a hot tortilla (with rice, avocado or salsa if you like).

*this makes for a really good quesadilla as well!