Shrimp & Kale

Shrimp... avocado... Mmm!  Shrimp has been my favorite food since, oh, probably since I was about 4 years old.  My favorite treat as a tike used to be a trip to Red Lobster and order the shrimp off the kids' menu.  While I've outgrown popcorn shrimp, I have not outgrown shrimp.  And my love for seafood, let me tell you - if it's fresh from the sea, it's definitely for me.  The great part about shrimp, in regards to eating light, is that they're one of the leaner proteins and suitable in just about every dish.  Since I have a very large bag of kale we're working our way through, it only made sense for it to go to good use in this dish.

Servings: 2-4 depending on hunger, side dishes, etc.

Ingredients:

• 1 Tbsp EVOO or cooking spray
• 1/2 sweet onion, chopped
• 1 Tbsp minced garlic
• 1 bag frozen tail off, peeled shrimp, thawed
• 1/2 c. chardonnay
• 1/2 tsp red pepper flakes
• 1/2 tsp dried basil
• 4 c. kale, chopped
• 1 heirloom tomato, chopped
• 1/2 avocado, sliced
• 1 deep skillet/pan with lid.

Directions:

1. Heat EVOO or cooking spray in skillet over med-high heat
2. Add in onion and garlic, cook for about 3 min until onion begins to tenderize and garlic is fragrant.
3. Add in shrimp and stir.  Cook until shrimp begin to loose their transparency.
4. Add in chardonnay, red pepper flakes, basil.  Stir into shrimp.  Let shrimp simmer in the wine until pink and opaque.
5. Mix in the kale.  Make sure to mix so the wine can get on all the kale leaves to help them wilt quicker.
6. Lower heat to medium.  Cover the skillet.  Let simmer for about 10 minutes.
7. Uncover the skillet and add in tomato.  Cover skillet again and let simmer for about 5 minutes.  Tomato shouldn't get too mushy, just fully warmed through.
8. Serve onto plate.  May be served over rice, pasta, lentils, quinoa, on it's own, etc.
9. Garnish with sliced avocado.

Eggs over a field of greens

Today marks my first 5k tempo run under a 9:30 pace.. I've had the hardest time breaking 10 minutes. I know, I know, some of you rock 8 minute miles or faster, but at barely 5 feet tall and feet flatter than a hobbit's (not as hairy and my toes are cuter), I struggle with a short gait and holding a fast pace for more than 1/2 a mile.  It appears that long distance runs, intervals, fartleks, foam rolling, stretching and icing all really do make a difference.  I was spending some time talking with my better half on proper running form and hand/arm posture.  I always learned the "potato chip" hand position.  Tonight, he taught me about tea cups.  Yes, tea cups. Apparently you ever so lightly "hold" a proper tea cup in each hand and gently "brush" the tea cup against your side.  I'm not even sure what to think about this... aside from, maybe I can go for a jog with the Mad Hatter and enjoy a bit of tea and crumpets with him.

But yes, after being proud of by sub 9:30 pace, we needed a quick dinner that would be ready in 30 minutes or less.  We've started a new habit of tagging runs.  I come home from work then take the pup for a run. Maybe place a casserole in the oven.   Hubs gets home a little after and preps for his run and he may start to prep dinner if it's a more complicated dish.  I come home, stretch, cool down while hubs heads out for his run, and cook dinner if it's a regular dinner or at least the side dishes to the casserole or finish what he's started.  Dinner is then ready and on the table once he gets back from his run.  It's been working out fairly well these past few weeks.

Ingredients for 2 servings:

• 1/2 spaghetti squash with seeds cleaned out
• 2 Tbsp EVOO
• 1 Tbsp minced garlic
• 1 c. sugar snap peas
• 3-4 c.  kale leaves
• 1 tsp red pepper flakes
• 4 eggs
• 4 Tbsp marinara sauce
• Casserole dish, 1 deep skillet/pan, and 1 non-stick pan, plastic wrap

Directions:

1. In a casserole dish, place spaghetti squash with the cut-side facing up.
2. Fill dish with about 1/4 to 1/2" of water at bottom.
3. Rub 1 Tbsp EVOO over the spaghetti squash.
4. Cover the casserole dish with plastic wrap.
5. Place dish in microwave for 10 minutes.
6. In a deep skillet, heat 1 Tbsp of EVOO over med-high heat.
7. Add the garlic and snap peas to the skillet and cook until garlic starts to turn brown and peas become a bit tender.
8. Add in kale and red pepper flakes, turn temperature down to low and cover skillet with lid.
9. Heat the non-stick pan and fry four eggs over easy.
10. About now, the spaghetti squash is done in the microwave.  Scoop out the "meat" or the squash from the skin and mix into the kale and snap pea mixture.
11. Place the kale, snap pea, and spaghetti squash mixture in a serving plate.
12. Top the greens with 2 fried eggs per plate.
13. Place about 1 Tbsp of marinara sauce over each egg.

Sweet & Light Collard Greens

Collard greens can get a bad wrap, since somehow these healthy nutritious greens can become sinfully delicious.  My better half isn't much into these greens, healthy or not healthy.  But I will put them on his plate and he does eat them... just not with a smile on his face.  Tonight's concoction resulted in eating his plate clean without a scowl on his face, so I'll take it as a win.  Personally, I love collard greens and tonight's recipe was just the right about of sweet without adding everything from grandma's baking cupboard.

Ingredients:

• 3-4 slices Turkey Bacon, diced/chopped
• 1 bundle of fresh collard greens, rinsed & chopped
• 1 Tbsp Honey
• 2 Tbsp Apple Cider Vinegar
• 1 Tbsp Brown Sugar

Directions:

1. Place a deep skillet over medium-high heat
2. Spray skillet with cooking spray or EVOO
3. Once skillet is warm, add in turkey bacon.  Cook for about 5 minutes until it starts to get crispy.
4. Add in collard greens and lower temperature.  Allow collard greens to begin to wilt.
5. Mix honey, vinegar, & brown sugar in a small bowl.  Toss into greens.
6. Reduce heat to low and cover skillet.  Let collard greens tenderize, color will change from dark green to a lighter green.  Keep covered for about 20 minutes.
7. Serve and enjoy

Hummus & Nut Encrusted Chicken

Holy smokes, it's been quite awhile since I've posted a recipe to the blog.  But that's because a lot has been going on in the past few months.. let me see, I graduated law school, studied and took the bar exam, and starting to work full-time again like a normal person contributing to society.  I have never been so happy to just lead a normal life... as in, come home, make dinner, clean the kitchen, maybe do a little laundry, you know... the mundane things in life.

Tonight's recipe is brought to you by - what is left in the fridge before tonight's grocery shopping trip.  I love hummus but never seem to make it through a container, so that's how hummus came to jazz up the chicken.

Ingredients:

• 4 Chicken breasts 4 (or 1 per person)
• 4 Tbsp Hummus - I prefer roasted garlic hummus
• 1 tsp Minced Garlic (if not using garlic hummus)
• 1 tsp Paprika
• 1 tsp Cumin
• 1 tsp Red Pepper Flakes
• 1/4 c. Almonds - Chopped
• 1/4 c. Pistachios - Chopped
• 1 lemon, sliced into wedges

Directions:

1. Preheat oven to 450F
2. Lay chicken breasts into a baking dish
3. Spread 1 Tbsp of Hummus on top of each chicken breast
4. Sprinkle garlic, paprika, cumin, and red pepper flakes on top of the chicken breasts
5. Spread chopped almonds and pistachios on top of hummus and press into the hummus
6. Place chicken breasts into oven and bake for appx. 30-40 minutes until done (juices should run clear)
7. Serve with lemon wedges

Chocolate Mug Cake

While we were on holiday vacation visiting my parents, I may have gotten used to finding some kind of sweet treat in the pantry or fridge.  All week I've had a hankering for chocolate and there was one last hershey kiss in our candy bowl.  So last night I hunted down a variety of recipes for chocolate mug cakes on the internet, combined them all together and came up with this one.  Still needs a few tweaks yet - but here's the start for 2 coffee mug sized "cakes".

Ingredients:

• 4 Tbsp butter
• 6 Tbsp almond flour
• 1 Tbsp coconut flour
• 1 Tbsp Truvia or other sugar substitute
• 1/2 tsp vanilla
• dash of salt
• 2 eggs
• 2 Tbsp unsweetened cocoa powder
• 1 tsp baking powder
• Optional: 1-2 Tbsp chocolate chips (I had white chocolate chips handy)

Instructions:

1. Melt butter in a small cup/bowl/measuring cup
2. In a larger mixing bowl, mix all dry ingredients: almond flour, coconut, flour, sugar, salt, cocoa powder
3. Add the butter to the flour mixture
4. Then add in the remainder of the wet ingredients: vanilla & eggs
5. Lastly, add in the optional chocolate chips
6. Spray 2 coffee mugs with Pam or use some other non-stick spray/product
7. Divide the batter between the two mugs
8. Place both mugs in the microwave and microwave for 2 minutes
9. Top with toppings of choice: I added strawberries, cool whip, and dark chocolate syrup.

Mediterranean Shrimp and Polenta

A few months back we went to Olive Garden for dinner.  Very adventurous considering all the pasta and stringy, melted, ooey gooey cheese.  But OG does actually offer a gluten free menu and an allergen guide which makes ordering food there pretty easy.  Although finding something dairy free and gluten free is quite a bit harder.    Now, this recipe isn't an "exact replica" of the Polenta Shrimp alla Greca from OG, it's a bit lighter but hits all the right spots.

Aside from the recipe, this is the last Friday of Christmas break.  Come Tuesday I will be celebrating my last "first day of school" forever, or for at least a very long time.  It's hard to believe that this journey to JD is coming to an end.  I'm nervous and excited all at once.  I probably shouldn't get too excited until I submit my bar application....

Ingredients:

      Polenta

• 1/2 c. cornmeal
• 1 Tbsp extra virgin olive oil
• 1/2 tsp salt
• 1 tsp thyme
• 1 Tbsp butter

      Shrimp

• 1 Tbsp extra virgin olive oil
• 1 small sweet onion, chopped
• 1 tsp minced garlic
• 1 tsp red pepper flakes
• 3/4 c. chardonnay or other dry white wine
• 12 oz canned diced tomatoes
• 1 lb raw shrimp, peeled & deveined with tails-on
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 c. olives, quartered (I used marinated antipasto olives)
• 1 Tbsp capers
• 1 tsp thyme

Instructions:

1. For the polenta, add water, salt, and oil to a rolling boil over high heat.  Slowly add in cornmeal while mixing to avoid any lumps forming.  Bring mixture to a boil and stir frequently so avoid clumping.  Reduce heat to low and simmer, keep stirring until thickened.  Should be about 15-20 minutes.  
2. After the polenta has boiled... in a pan, warm the EVOO over med-high heat.  Add the onion, garlic, and red pepper flakes.  Cook until onion and garlic are tender.
3. Add in the wine and boil until the wine has reduced by about half.
4. Add in the diced tomatoes and bring the tomato/wine mix to a boil.
5. Place the shrimp in the pan and coat with the wine/tomato sauce.  Season with the salt and pepper.
6. Once the shrimp are pink and just about done, add in the olives, capers, and wine.
7. Continue to simmer until the shrimp are cooked all the way through.
8. Once polenta is done - mix in the thyme and butter.
9. Spread the polenta on a plate and spoon shrimp and sauce over polenta.  Garnish with a splash of EVOO if desired.

Honey Balsamic Collard Greens

Ever since I had my first forkful of collard greens, I haven't turned back.  I still remember when I first tried them... the Marriott hotel lunch buffet next to one of my jobs.  Went out for lunch with coworkers, questioned what these green things reminiscent of spinach were, had a bite, and WAM, fell in love.  Now, I'm on a journey to find recipes that make collard greens likable by everyone!  

Ingredients:

• 1/2 Tbsp extra virgin olive oil
• 1 small sweet onion, sliced
• 1 lb collard greens, rinsed, trimmed, & chopped
• 1/2 c. chicken broth
• 2 Tbsp balsamic vinegar
• 2 Tbsp honey
• 1 tsp grated ginger
• 3 Tbsp melted butter

Instructions:

1. In a medium saucepan/pot - over medium-high high, warm up EVOO
2. Add in sliced onions and cook until translucent.  Turn down heat to low-medium.
3. Add in greens and cook for just a few minutes until beginning to wilt.
4. Add in broth and cook for about 5-8 minutes until all greens are wilted and tender.
5. Add in remainder of ingredients and mix thoroughly
6. Serve as a side dish, for example with steak and potatoes

Bourbon Pecan Pie with Cinnamon Roll Crust

When I was a little tot, pecans, really any nuts, were not "my piece of pie".  But as I grew older, I grew into peanuts, then cashews and almonds... eventually pecans and walnuts.  Pecan pie was an "adult" dessert, which I eventually grew into and have a slight addiction to.  Even more special about pecans, is that my parents' home has a few pecan trees and one of these pecan pies was made with freshly picked and cracked pecans from those trees.  This pecan pie has a little bit of southern whimsy in that it includes a splash... or two...of bourbon.  The recipe is divided into 2 sections: the pecan pie filling (in case you purchase a pre-made crust) and a pie crust with an optional cinnamon roll flavoring.  The cinnamon roll pie crust not only tastes extra sweet and pairs beautifully with the pecan filling, but in a glass pie pan, it is stunning on the bottom.  Literally, it looks like cinnamon rolls from the bottom.

Pie Filling Ingredients:

• 3/4 c. sugar
• 1.5 c. dark corn syrup
• 1/2 tsp salt
• 1.5 tsp. gluten free flour
• 3 eggs
• 1.5 tsp vanilla
• 2 Tbsp bourbon
• 1.5 Tbsp melted butter
• 2 c. pecans
• 1 Tbsp milk
• 1 tsp sugar
• Optional: 1/2 tsp cinnamon, 1/4 tsp nutmeg
• Tinfoil

Pie Filling Directions:

1) Preheat oven to 350 F

2) Either with a hand mixer or a hand beater, combine the sugar, syrup, salt, and flour.

3) When the sugar is well blended, mix in the vanilla, bourbon, and butter.

4) Finally, mix in the pecans.

5) Pour the pecan batter into the pie crust (do not prebake pie crust beforehand)

6) Mix milk and sugar in a small cup, brush crust with milk and sugar

6) Using tinfoil, cover the crust edges to keep it from getting burnt - such as shown here: http://www.areal-lifehousewife.com/2012/07/how-to-easily-cover-edges-of-pie-crust.html/

7) Bake in oven for 1 hour, remove tinfoil, and continue to bake for 15 additional minutes

8) Remove from oven and let sit to cool down to room temperature.  Initially, the inside sugar "gel" will be loose and gooey, as it sets it will harden.

Pie Crust Ingredients:

• 1 c. gluten free all purpose flour
• 1/2 tsp salt
• 1/2 c. butter, cold and cut into small pieces
• 1 small egg
• CINNAMON ROLL CRUST ADDITIONAL INGREDIENTS:
• 1 Tbsp cinnamon
• 1 Tbsp sugar
• 1 Tbsp melted butter

Pie Crust Instructions:

1. Either with a fork, pastry mixer, or processor - blend flour, salt, and butter until the flour is like small peas or a fine "meal".  Make sure no large butter chunks are left.
2. Either continuing to use processor or hands - mix in egg until a dough ball is formed that holds together.
3. Using TWO sheets of wax paper about 12" x 12".  Place the dough ball on one sheet of wax paper, place the second sheet on the dough ball.  Using a rolling pin, roll the ball until it is flat and about 1/8" thick or so.
4. For Cinnamon Roll Crust (also able to begin here with a pre-made crust dough such as Pillsbury gluten free pastry dough):
1. Spread melted butter all over top of crust
2. Sprinkle cinnamon & sugar on top of butter
3. Roll into a log
4. Slice log into 1/4" pinwheels
5. Place pinwheels on wax paper in general pie crust shape, just barely touching each other
6. Place wax paper on top of pinwheels and flatten back out into sheet
5. Remove top wax paper sheet
6. Place pie tin upside down on top of rolled out crust and flip everything back over.  Use the wax paper to help guide the crust into the pie tin.
7. Crust is ready for filling!!