Saturday, April 4, 2015
Back to School SundaySupper Featuring Chopped Shrimp Salad with Honey Lime Vinaigrette
My Chopped Shrimp Salad with Honey-Lime Vinaigrette is refreshing on a warm evening…but it’s filing enough to satisfy even big appetites. The trick to preparing this salad as quickly as possible is to buy peeled and deveined shrimp from the grocery store. With that and a bit of multitasking, this complete meal-in-a-bowl salad is ready to serve in about 30 minutes. It features chopped grilled shrimp, avoacado, crumble goat cheese, select veggies, and a couple of crunchy components. Don’t be intimidated by the homemade dressing – it has just a few simple ingredients and comes together in just a couple of minutes. If your family is allergic to – or doesn’t eat – seafood, simply sub in bite-sized cubes of chicken. To make it veg-friendly, sub cubed tofu or roasted chickpeas. You really can’t go wrong!
Chopped Shrimp Salad
with Honey-Lime Vinaigrette
with Honey-Lime Vinaigrette
A Weekend Gourmet Original
Ingredients:
- 1 bag chopped hearts of romaine
- 1 zucchini, halved and cut into half moons
- 12 grape tomatoes, chopped into bite-size pieces
- 1 medium avocado, peeled and diced
- 1 bunch green onion, chopped
- 4 ounces crumbled goat cheese
- 1 cup packaged wonton strips
- ¾ cup honey-glazed sliced almonds
- 1 lbs. large shrimp, peeled and deveined -- tails removed
- 2 tbs. Cajun seasoning blend
- 1 tbs. olive oil
For the dressing:
- 1/3 cup olive oil
- 3 tbs. fresh lime juice
- 1.5 tbs. honey
- 1 tsp. dried cilantro leaves
- Salt & pepper to taste
Directions:
Step 1: Evenly coat a cast-iron grill pan with the olive oil. Heat the grill pan over med-high heat for five minutes. Sprinkle the zucchini slices with half of the Cajun spice. Grill the zucchini pieces until they are cooked and have grill marks on both sides. On my grill pan, this took about 5 minutes per side. While the zucchini cooks, sprinkle the remaining Cajun seasoning on the shrimp and toss to evenly coat.
Step 2: After the zucchini has cooked, set aside. Reduce the heat to medium and sear the shrimp until they are cooked through. This takes about 5 minutes, flipping the shrimp over halfway through the cooking time. Remove the cooked shrimp to a cutting board and chop into bite-sized pieces. While the shrimp cook, this gives you time to chop the green onions, grape tomatoes, and avocado.
Step 3: Make the dressing by adding the olive oil, lime juice, cilantro, honey, and salt & pepper to a small cup. Whisk until the honey is completely incorporated.
Step 4: To assemble the salad, add the chopped romaine to the bottom of a large, shallow serving bowl; drizzle with half of the vinaigrette. Place the chopped shrimp in the middle, in a circular pattern. Arrange the almonds, wonton crisps, avocado, tomatoes, green onions, goat cheese, and zucchini around the perimeter of the bowl. Drizzle the remaining vinaigrette on top of the salad. Just before serving, toss to thoroughly combine all of the ingredients.
Wait until you see all of the great recipes the rest of the #SundaySupper bloggers are sharing today. Weve got something for everyone -- from breakfast to dinner...and everything in between. I know youll find some family-friendly quick-cook recipes to add to your weekday rotation!
- Vegan Oatmeal Raisin Muffins from Killer Bunnies
- Make Ahead Waffle Casserole from Bobbis Kozy Kitchen
- Apple Muffins from Meal Diva
- Apple Oat Breakfast Cookies from What Smells So Good?
- Toast Three Ways from Foxes Love Lemons
- Owl Bento Box from Simply Gourmet
- First Day of School Pinwheels from Janes Adventures in Dinner
- Quick and Easy Hot Pastrami Sliders from Webicurean
- Grilled Chicken Revamp from Culinary Adventures with Camilla
- Baked Eggplant Parmesan from Hezzi Ds Books and Cooks
- Chicken and Zucchinin Meatballs from Casa de Crews
- Clean Eating Lunches Your Kids will Love from Amees Savory Dish
- Crispy Chicken Legs from The Not So Cheesy Kitchen
- DIY Veggie Cup Noodles from Food Lust People Love
- Chicken Nuggets from Nosh my Way
- Skinny Spinach Mac and Cheese from Take a Bite out of Boca
- Chicken Schnitzle from Panning the Globe
- Berry Nutty Bento from Ninja Baking
- Spagetti and Chicken Meatballs from Sonis Food
- Steak & Cheese Pockets from Mommas Meals
- Turkey Pinwheels from Peanut Butter and Peppers
- Hulk SMASH Smoothie from Run DMT
- Good Morning Smoothies from Family Foodie
- Nutty Granola from Life Tastes Good
- On the Go Guacamole from Shannon at Country Girl in the Village
- Cinnamon Caramel Apple Energy Balls from Cupcakes and Kale Chips
- Playground Granola Bars from Noshing with the Nolands
- Apricot Dip from Magnolia Days
- Parmesan Garlic Oven Roasted Chick Peas from Ruffles and Truffles
- Home Made Graham Crackers from Curious Cuisiniere
- Peanut Butter and Jelly Granola Bars from Pies and Plots
- Gluten Free Apple Zucchini Flax Bread from Sues Nutrition Buzz
- Beef and Veggie Sliders from Grumpys Honeybunch
- Peanut Butter and Jelly Popcorn from Simply Healthy Family
- Frushi (Fruit Sushi) from Mama Bee Does
- Open Face PB & J Cookies from Desserts Required
- Berry Topped Chocolate Silk Tart from That Skinny Chick Can Bake
- Peanut Butter and Jelly Paletas from La Cocina de Leslie
- Cinnamon Sugar Donut Muffins from Confessions of a Culinary Diva
- Love Note Doodle Bugs from Happy Baking Days
- Frozen Yogurt Mud Pies from Cindys Recipes and Writings
- Brown Butter Peanut Butter Crispy Treats from The Texan New Yorker
Be sure to join the #SundaySupper conversation on Twitter later today! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET/600 CST. Simply follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Wednesday, April 1, 2015
Cumin Crusted Pork Loin Chops
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| Cumin-Crusted Pork Loin Chop |
Gelsons always has these beautiful, extra thick pork loin chops that make me want to buy them, take them home and prepare them in a really special way. In the past Ive baked them with apples, simply grilled them, covered them in a fresh cherry peach sauce, and the list goes on. This time I was looking for a little spice so I coated them in cumin seeds and some smoked paprika and they were outstanding!
This is one of those super simple "recipes" that you dont need to measure. Its always nice to have a few of these up your sleeve for last-minute dinners that look (and taste) like youve spent a lot of time preparing.
This is one of those super simple "recipes" that you dont need to measure. Its always nice to have a few of these up your sleeve for last-minute dinners that look (and taste) like youve spent a lot of time preparing.
Serves 4
Grill Medium
Ingredients:
4 pork loin chops, extra thick cut
olive oil
cumin seeds
smoked paprika
kosher salt
freshly cracked pepper
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| coat both sides and grill |
Coat both sides of chops with olive oil. Then sprinkle cumin seed, a little smoked paprika, kosher salt, and fresh cracked pepper, and rub or pat the chops to be sure they are well coated.
Grill for approximately 6-8 minutes on each side or until a meat thermometer inserted into the center reads 160 degrees F. Remove from grill and allow to rest for 5 minutes before serving.
Serving suggestion: These Cumin-Crusted Pork Loin Chops are excellent when served with crunchy Roasted Corn Salsa on the side.
Sunday, March 29, 2015
TexaSweet� Rio Star� Grapefruit Featuring Mistletoe Kiss Grapefruit Sparkler
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| Photograph provided by TexaSweet® |
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| Photograph provided by Deep Eddy |
Mistletoe Kiss Grapefruit Sparkler
a Weekend Gourmet Original
Ingredients:
- 2 cups Rio Star® grapefruit juice – approximately 3 grapefruit
- 1 bottle Moscato or other sweet white wine, chilled
- 1/2 cup Deep Eddy Grapefruit Vodka
- 1/3 cup raspberry syrup [NOTE: I used TBS]
- 20-ounce bottle citrus soda, regular or sugar-free [NOTE: I used Fresca]
- 1 cup raspberries, frozen
Directions:
Step 1: Juice the Rio Star® grapefruit, straining any seeds. Add the juice to the bottom of a clear glass pitcher. Add the Moscato, Deep Eddy vodka, raspberry syrup, and citrus soda. Stir well to completely combine.
Step 2: Add the frozen raspberries to the pitcher. They will float on top, keeping the sparkler chilled…and they provide a pop of fruit flavor to each glass as they thaw! Serve in holiday-themed wine glasses with sparkly sugared rims. Then, head under the mistletoe with a sparkler in hand…and wait for some holiday magic to happen!
This festive adults-only sparkler is refreshing and easy to drink! It’s sweetly tart and fizzy…perfect for holiday parties or weekend brunches all Winter long. Everyone who sampled this punch said it struck the perfect balance between sweet and tart…and it’s not an overly strong. The holidays are about fun…and this red grapefruit-infused sparkler surely fits the bill!
Disclosure: TexaSweet® sent me a box of Rio Star® grapefruits and other grapefruit promotional items to facilitate this feature. All opinions expressed are solely mine.
Thursday, March 26, 2015
Sauce It Up SundaySupper Featuring Amatriciana Sauce for Pasta
Its time for another fun #SundaySupper posting...and this week? Were getting saucy! Our host is Foodie Stuntman from Crazy Foodie Stunts. He challenged us to create a tasty sauce from scratch...it could be savory or sweet. When I saw this weeks theme, I knew exactly what I wanted to make immediately: homemade pasta sauce. I rarely take the time to make my own pasta sauce, so I tend to depend on Raos, my go-to jarred pasta sauce. However, I made Amatriciana sauce once and absolutely loved how it came out. Since this was several years ago during my pre-blogging days, I decided to make this amazing sauce again and share it with everyone. This ones addictive...and so easy to make!If youve never had Amatriciana sauce, youre in for a real treat, my friend. Its made with only a few simple ingredients, but it makes for a fabulous pasta topping. Canned San Marzano tomatoes, olive oil, pancetta or bacon, onion, garlic, red pepper flakes and a splash of white wine. Thats it...but oh boy, is it ever magical!! I like to let the simmer for about an hour to really get the flavors to combine and intensify, but thats all hands-off time. When youre ready to serve the sauce, simply toss with some pasta and top with some parmesan. Add a salad and some crusty bread and dinners good to go!
Amatriciana Sauce
Adapted from many sources, including Mario Batali
Ingredients:
- 28-ounce can San Marzano tomatoes
- 4 ounces pancetta or bacon (or guanciale)
- 1-2 tbs. olive oil
- 1 small yellow onion, chopped
- 2 garlic cloves, grated or finely chopped
- Generous pinch red pepper flakes
- 1/2 cup dry white wine
- Salt & pepper to taste
Directions:
Step 1: Add the olive oil to a Dutch over over med-high heat. Chop the bacon or pancetta into bite-sized pieces. [NOTE: freezing the meat for 30 minutes before chopping makes it much easier to cut!]. Brown the pancetta or bacon until well browned. Add the onion, garlic and red pepper flakes. Cook until translucent, about 10 minutes.
Step 2: Remove the tomatoes from the can, including the puree. Break the tomatoes up with your hands...or use an immersion blender to break them up. Add the white wine and deglaze the pan using a silicon spoonula. When most of the wine has evaporated, add the tomatoes. Bring to a boil, then reduce the heat until the sauce is simmering.
Step 3: Simmer the sauce for at least 30 minutes, but an hour or so is best if you have the time. This allows the flavors in the sauce to really intensify as it reduces. Taste for seasoning at the end, and add salt & pepper to taste. Some recipes call for adding a bit of chopped Italian parsley or basil at the end, but its not essential. To serve, cook 1/2 lb. of penne rigate per package directions. Toss the pasta with the sauce, place in a large serving bowl, and top with grated parmesan or pecorino romano.
This sauce is simple, but its off-the-hook good! The slow simmer produces a complex flavor profile, with a nice smokiness from the bacon. Each bite has sweet onions and pieces of smoky bacon, and the ridges in the penne rigate help the flavorful sauce adhere to the pasta. I love this dish as is, but Michael likes a little bit more protein. I added some grilled chicken breast to his serving, and he was perfect. Ive read that Amatriciana sauce is good with seafood, so a skewer of grilled shrimp might also be a nice pairing with this pasta dish.
Wait until you see the variety of sweet and savory sauces that my fellow #SundaySupper contributors are sharing today. Im sure youll find several new recipes to add to your collection, so click on the links below to go see their offerings! Join the #SundaySupper conversation on Twitter later today. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 6:00 pm CST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Also...be sure to check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Savory Sauces
- Port Wine and Fig Sauce from A Kitchen Hoors Adventures
- Jalepeno Cranberry Sauce from Hot Mommas Kitchen Chaos
- Homemade Steak Sauce from Juanitas Cocina
- Tomato Kasundi from What Smells So Good?
- Homemade Tartar Sauce from The Foodie Army Wife
- Creamy Dairyfree Mushroom Sauce from The Not So Cheesy Kitchen
- Homemade Teriyaki Sauce from Curious Cuisiniere
- Red Wine Sauce | Molho de Vinho Tinto from Family Foodie
- Guava BBQ Sauce from Basic N Delicious
- Chardonnay Seafood Sauce (with Linguine) from Country Girl in the Village
- Italian-Style Tomato Sauce from Hezzi-Ds Books and Cooks
- Homemade Guiltless Alfredo Sauce from Mommas Meals
- Sicilian Marinara Sauce from Growing Up Gabel
- Basil Pesto from Take A Bite Out of Boca
- Angel Hair Pasta with Neapolitan Sauce from Cookin Mimi
- Roasted Vegetable Pasta Sauce from Peanut Butter and Peppers
- Lentil Marinara Pasta Sauce from Alidas Kitchen
- Lamb Ragout from Maroc Mama
- Black Walnut Kale Pesto with Zucchini Spaghetti from Sues Nutrition Buzz
- Amatriciana Sauce from The Weekend Gourmet
- Chicken Tikka Masala from I Run For Wine
- Pork Tenderloin with Plum Sauce from That Skinny Chick Can Bake
- Garlic Mushrooms In Red Wine Sauce from Kudos Kitchen By Renee
- Jack Daniels Honey Barbecue Baked Wings from Chocolate Moosey
- Salmon with Homemade Caper Onion Mayonnaise from Food Lust People Love
- Chicken with Mushroom Demi-Glace from Crazy Foodie Stunts
- Mrs. As Skillet Lemon Chicken from Cupcakes & Kale Chips
- Philly Strip Steaks with Provolone Sauce and Caramelized Onions from The Texan New Yorker
- Sweet & Sour Garlic Chicken Wings from Big Bears Wife
- Banana Pudding Sauce from Killer Bunnies, Inc
- Raspberry Red Wine Sauce from Treats & Trinkets
- Pumpkin Applesauce from Bobbis Kozy Kitchen
- Dark Chocolate Salted Caramel Sauce from Daily Dish Recipes
- Slow Cooker Applesauce from Citronlimette
- Apple Cider Caramel Sauce from The Messy Baker
- Port Wine Cranberry Sauce from Webicurean
- Pumpkin Caramel Sauce from Noshing With The Nolands
- Sticky Toffee Pudding w/ Toffee Sauce from girlichef
- Salted Bourbon Caramel Sauce (over Chocolate Rosemary Cake) from Gotta Get Baked
- Pear Tatin with Rum Caramel Sauce from Janes Adventures in Dinner
- Bananas Foster from MidLife Road Trip
- Baked Espresso Berry Pudding from The Urban Mrs
- Caramel Apple Sheet Cake from Pies and Plots
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