Recipes

Shrimp Cobb Salad

Ingredients:

• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons olive oil, divided
• 1 tablespoon Emeril’s Essence Creole Seasoning
• 4 slices bacon, diced
• 2 large eggs
• 5 cups chopped romaine lettuce
• 1 avocado, halved, seeded, peeled and diced
• 1 cup canned corn kernels, drained
• 1/2 cup crumbled goat cheese

For the Cilantro Lime Vinaigrette**

• 1 cup loosely packed cilantro, stems removed
• Juice of 1 lime
• 1 jalapeño, optional
• 2 cloves garlic
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar

**Shortcut - Kraft Zesty Italian Lime dressing blended with cilantro and jalapeno**

Directions:

1. To make the cilantro lime vinaigrette, combine cilantro, lime juice, jalapeño and garlic in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
2. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
3. Place shrimp onto the prepared baking sheet. Add olive oil and Emeril’s Essence, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 4-5 minutes; set aside.
4. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
5. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
6. To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of shrimp, bacon, eggs, avocado, corn and goat cheese.
7. Serve immediately with cilantro lime vinaigrette.

Harvest Cobb Salad

INGREDIENTS:

• 4 slices bacon, diced
• 2 large eggs
• 6 cups chopped romaine lettuce
• 1 apple, diced
• 1 pear, diced
• 1/2 cup Fisher Nuts Pecan Halves
• 1/3 cup dried cranberries
• 1/3 cup crumbled goat cheese

FOR THE POPPY SEED DRESSING

• 1/3 cup mayonnaise
• 1/4 cup milk
• 2 tablespoons sugar
• 1 tablespoon apple cider vinegar
• 1 tablespoon poppy seeds

DIRECTIONS:

1. To make the poppy seed dressing, whisk together mayonnaise, milk, sugar, apple cider vinegar and poppy seeds in a small bowl; set aside.
2. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
3. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
4. To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of bacon, eggs, apple, pear, pecans, cranberries and goat cheese.
5. Serve immediately with poppy seed dressing.

Zucchini Shrimp Scampi

 Ingredients

2 tablespoons butter

1 pound medium shrimp, peeled and deveined. 

(I used a bag of frozen cooked shrimp that was thawed in the fridge overnight)

3 cloves of garlic, minced

1/2 teaspoon red pepper flakes or to taste

1/4 cup chicken stock (I used chicken oxo dissolved in hot water)

Juice of 1 lemon

4 medium zucchini - cut into fettuccine style strips with Veggetti

Parmesan cheese 

2 tablespoons chopped fresh parsley leave (optional) 

Instructions

Melt butter in a large skillet over medium high heat.  Add shrimp, garlic and red pepper flakes.  Cook, stirring occasionally, until pink, about 2 - 3 minutes.  

Stir in chicken stock and lemon juice; season with salt and pepper, to taste.  Bring to a simmer; stir in zucchini noodles until well combined, about 1 - 2 minutes.

Serve immediately, garnished with Parmesan and parsley if desired.

Note:  I fried my zucchini noodles with the shrimp for approximately 5 minutes before adding the chicken oxo and lemon.  I then cooked it approximately 5 more minutes because I like my zucchini soft.

Hearty Hamburger Stew

 Ingredients

500 grams/ 1 lb extra lean ground beef

1 onion - chopped

1 can (398 ml) diced tomatoes
1 can (398 ml) tomato sauce

1 can (348 ml) peaches and cream corn
1 can (398 ml) peas
3 large carrots - sliced
4 medium red potatoes - diced 

Instructions

Brown the hamburger with the chopped onion in a large deep frying pan.  Once cooked put in a large soup pot with the rest of the ingredients.  Cover and simmer approximately 30 minutes or until the carrots and potatoes are cooked.

Mexican Spaghetti Squash

 Ingredients

1 spaghetti squash

500 grams/ 1 lb extra lean ground beef

1/2 onion - chopped

1/2 large jalapeno - diced

1 can diced tomatoes

1 can peaches and cream corn

1 can black beans

grated cheese for garnish

Instructions

Wash outside of spaghetti squash, prick shell with a fork and place in a roaster with a bit of water (approximately 1 inch deep).  Roast the whole squash at 375 degrees for 1 hour. 

Brown the hamburger with the chopped onion in a large deep frying pan.  Add the rest of the ingredients except for the cheese. 

Remove from the spaghetti squash from the roaster and cut in half.  Discard the seeds.  Separate the strands of the spaghetti squash with a fork.  Transfer to a plate or leave in the shell as pictured.

Spoon hamburger/ bean mixture over the spaghetti squash and garnish with grated cheese.

Zucchini Alfredo

 

Ingredients

2 zucchini - cut in strips with a veggetti or similar device

1 onion - cut in half, sliced and then separate the slices into rings

1 - 2 tablespoons garlic butter

1 cup whipping cream (can use less or more depending on the amount of sauce you want)

1/2 cup  Parmesan cheese (can use less or more depending on your taste)

fresh ground pepper

Instructions

In a large deep frying pan, saute zucchini and onion in garlic butter until soft.  Reduce heat to medium low.  Add cream and heat until just starting to bubble.  Add Parmesan and stir until melted.  Finish with fresh ground black pepper. 

This recipe is my own creation. 

Cauliflower Hash Browns 

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   Ingredients
  
  1 head of cauliflower, shredded
  3 eggs
  1/2 yellow onion, grated
  salt & pepper to taste
  butter for frying

 

Instructions

1. Remove the cauliflower leaves and shred an appropriate amount of cauliflower coarsely. Save the rest of the cauliflower for another time.
2. Mix the shredded cauliflower with the other ingredients in a bowl and let sit for 5–10 minutes.
3. Melt a generous amount of butter or oil on medium heat in a big sauce pan. The cooking process will go quicker if you plan to have room for 3–4 pancakes (about 3–4 inches) at a time. Use the oven on low heat to keep the first batches of pancakes warm while you make the others.
4. Place mounds of the grated cauliflower mix in the frying pan and flatten them carefully until they measure about 3–4 inches in diameter.
5. Fry for 4–5 minutes on each side, adjust the heat so that they don’t burn. Be patient, if you flip the pancakes too soon they may fall apart.
6. This recipe is from the website www.dietdoctor.com

Taco Salad

Ingredients

• 1 tablespoon olive oil
• 4 ounces Mexican chorizo, casing removed
• 5 cups chopped romaine lettuce
• 1/2 cup Del Monte® Whole Kernel Sweet Gold and White Corn, drained
• 1/2 cup canned black beans, drained and rinsed
• 1 roma tomato, diced
• 2 tablespoons chopped fresh cilantro leaves
• 1 avocado, halved, seeded, peeled and diced
• 1/4 cup shredded cheddar cheese, for garnish
• 1/4 cup tortilla strips, for garnish
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For the lime vinaigrette
• 1/4 cup olive oil
• 1/4 cup apple cider vinegar
• Zest of 1 lime
• 2 tablespoons freshly squeezed lime juice
• 2 teaspoons sugar, or more to taste

Instructions

• To make the vinaigrette, whisk together olive oil, apple cider vinegar, lime zest and juice, and sugar in a small bowl; set aside.
•  
• Heat olive oil in a large skillet over medium high heat. Add chorizo and cook until dry and crisp, about 2 minutes, making sure to crumble the chorizo as it cooks; let cool.
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• To assemble the salad, place romaine lettuce in a large bowl; top with chorizo, corn, black beans, tomato and cilantro. Pour the dressing on top of the salad and gently toss to combine. Stir in avocado.
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• Serve immediately, garnished with cheese and tortilla strips, if desired.
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• This recipe is found on Damn Delicious website.
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 Bacon, Egg, Avocado and Tomato Salad

Ingredients:

• 1 ripe avocado, chopped into chunks
• 2 boiled eggs, chopped into chunks
• 1 medium-sized tomato, chopped into chunks
• Juice from one lemon wedge
• 2-4 cooked pieces of bacon, crumbled (optional)
• Salt and pepper to taste

Directions:

Mix all ingredients together, stirring not too much, but just enough to make some of the avocado and egg into mush.

This recipe is found on Mark's Daily Apple website.