Spicy Cilantro Shrimp with Honey Lime Dipping Sauce
- January 15, 2014
- by Staff
- Dinner
Looking for a quick, healthy dinner you can have ready in under 10 minutes?
Ingredients:
- For the shrimp:
- 1 teaspoon paprika
- 3/4 teaspoon salt
- 1/2 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground cinnamon
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon butter
- 2 tablespoons fresh lime juice
- 2 tablespoons cilantro, chopped
- For the dipping sauce:
- 1 cup sour cream, 1/3 cup cilantro, finely chopped
- 2 tablespoons fresh lime juice, 1 tablespoon honey
- 1 1/2 teaspoons grated lime peel, 1/4 teaspoon salt
- Mix all the ingredients and chill until ready to serve with Spicy Cilantro Shrimp.
Instructions:
- Combine the paprika, salt, cumin, cayenne, and cinnamon in a large bowl. Add the shrimp and toss to fully coat the shrimp in seasoning. In a large skillet, melt butter over medium-high heat. Add the shrimp and cook about 2 minutes on each side. You’ll know the shrimp is done when it turns pink and curls into a “C†shape. Toss the shrimp with fresh lime juice and cilantro and serve with Honey Lime Dipping Sauce.
Roasted Shrimp Cocktail w Spicy Sriracha Cocktail Sauce
Ingredients:
- 2 lbs extra-large or larger shrimp, peeled and deveined with tails on
- 2 tbsp extra virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp ground pepper
- 1/2 tsp garlic granules (granulated garlic)
- 1/2 tsp onion granules (granulated onion)
- For the Sauce:
- 1 cup ketchup
- 2 tbsp horseradish
- 1 tbsp sriracha sauce
- 2 tbsp fresh lemon juice
Instructions:
- 1.Preheat the oven to 400 degrees. Line a baking sheet with nonstick aluminum foil -- or regular aluminum foil sprayed with nonstick spray. Arrange the shrimp on the baking sheet and drizzle with olive oil.
- 2.In a small bowl, stir together the salt, pepper, garlic granules and onion granules. Sprinkle half of the mixture on the shrimp.
- 3.Bake the shrimp for 7 minutes and then flip. Sprinkle with the remaining half of the spice mixture. Bake for an additional 7-10 minutes until cooked through.
- 4.Meanwhile, in a small bowl, stir together the ketchup, horseradish, sriracha and lemon juice for the sauce.
- 5.Serve the shrimp hot from the oven with the sauce, or chill the shrimp and the sauce and serve later or the next day.
Peppermint White Hot Chocolate
- November 13, 2013
- by Staff
- Drinks
Ingredients:
- ½ cups Whole Milk
- ½ cups Heavy Cream
- 1 cup White Chocolate
- 1 teaspoon Peppermint Extract
- Whipped Cream For Topping
- Crushed Peppermint Or Candy Cane, For Topping
Instructions:
- Combine all ingredients (except whipped cream and crushed candy) in a small cooking pot over medium heat.
- Stir constantly until chocolate is completely melted and almost boiling.
- Serve piping hot, topped with whipped cream and peppermint pieces.
Hearty Chicken Stew with Butternut Squash & Quinoa
- October 29, 2013
- by Staff
- Dinner
Gluten free • Serves 6
Ingredients:
- 1 1/2 lb Chicken thighs, boneless skinless
- 1 1/2 lb Butternut squash
- 1/4 cup Flat-leaf parsley, fresh
- 4 cloves Garlic
- 1 1/2 tsp Oregano, dried
- 1 can Tomatoes, petite
- 1 Yellow onion, medium
- 3 1/2 cups Chicken broth
- 3 1/2 cups Chicken broth
- 1 Black pepper, Freshly ground
- 1/2 tsp Kosher salt
- 1 tbsp Olive oil
Instructions:
- Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
- Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
- In a large saucepan set over medium-high heat, bring the chicken broth to a simmer. Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
- Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.
- Return the saucepan to the stovetop and lower heat to medium. Add olive oil. Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.
- Add the salt, minced garlic and oregano. Cook, stirring, for 1 additional minute.
- To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
- Stir in reserved chicken broth and quinoa (I use this organic quinoa). Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
- Shred the chicken with your fingers or a fork. Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes. Stir in parsley and serve.
Apple Chips
- October 15, 2013
- by Staff
- Snack
Left over apples from apple picking this year? Make these delicious chips out of them. Healthy and yummy!
Ingredients:
- 2-3 of your favourite apples
- 3 tbsp. granulated sugar
- 2 tbsp. cinnamon
Instructions:
- Preheat oven to 200 degrees F
- Slice each of the apple into very thin slices (The thinner, the crunchier)
- Line two baking sheets with silicone baking mats or parchment paper, then lay the apple slices out evenly making a single layer
- Sprinkle each apple slice with the sugar and cinnamon
- Bake in oven for 1 hour; turn apple slices over and allow to bake for 1 more hour and 30 minutes
- Shut the oven off and let chips cool for another hour to crisp
- Serve warm or store in an airtight container
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