Edamame Hummus

Summer has begun and kids are families are migrating to the nearest body of water to beat the heat.  Whether it's a pool, ocean, lake or a simple sprinkler, kids love it and get to stay cool and burn off lots of energy at the same time.

Because of this, moms are always on the hunt for snacks that are healthy, delicious and easy to pack.  And I'm one of those moms :)  We went to a friend's pool this past weekend and while making my mom's amazing hummus I thought I'd try a different version too, since variety is the spice of life.  At least it is in my life!

This was a big hit and tasted great on pita wedges as well as celery, carrots and red pepper slices.  I love the consistency of it and how easy it is to make.  Throw it in a plastic container and you've got the perfect poolside/beach snack!

Edamame Hummus
slightly adapted from Epicurious

1 bag (12 ounces) frozen shelled edamame (I used refrigerated shelled edamame from Trader Joe's)
3 cloves garlic
2 tablespoons sesame oil
3 tablespoons fresh lemon juice
2 tablespoons olive oil
salt and pepper
1/2 teaspoon ground cumin

Throw all ingredients in a food processor (if using frozen edamame, thaw first).  Pulse until mixture is the consistency of guacamole, adding a little bit of water at a time if too thick.  Cover and refrigerate until serving.  Serve with pita wedges (toasted or not) and raw veggies.

Linked to: Tastetastic Thursday

Cavatelli & Broccoli

It's only fitting that I talk about a pasta dish today, considering it's Frank's birthday.  Those who know him, as well as my regular readers, know that the man could live on pasta of all shapes and sizes.  No lie.

Fortunately, there are plenty of ways to make it without blinking an eye.  I love having a man so easy to please!

If you've got 15 minutes, you've got plenty of time to make this for dinner.  If you've got a big crowd to feed on a tight budget, remember this dish.  If you love pasta, this is a keeper.

Happy Birthday to my partner in crime :)

Cavatelli & Broccoli
1 bag frozen cavatelli
broccoli (fresh is best, but frozen works too)
5 cloves garlic, chopped
2 tablespoons extra virgin olive oil, plus more reserved
salt and pepper to taste
crushed red pepper
grated pecorino romano cheese

Cook cavatelli according to package instructions.  Meanwhile, heat oil in a large skillet over medium high heat.  Add garlic and crushed red pepper, then broccoli.  Add salt and pepper to taste.  Saute until slightly softened.

Drain pasta and add to skillet.  Stir to combine over low heat.  Add more oil if necessary.  Add cheese, plus salt and pepper to taste, and take off heat.  Serve immediately or at room temperature.

Serves 3-4.

Linked to: Tastetastic Thursday

Garlic-Roasted Chicken Breasts

As I mentioned yesterday, I was pretty sick over the weekend.  While Frank and Bella enjoyed the weather, going to BBQs and pool parties, I stayed home and made a big vat of chicken soup.

I had 2 breasts leftover and figured I could use something solid to eat as well, so I found this very quick and easy (and delicious) recipe.  It was perfect to pick on for a few days.  

The flavors are so good...of course I kicked up the garlic :)  I probably could have even used more, to be honest.  And as much as you shouldn't eat the skin...well...

The meat would be perfect on top of a salad or in pasta.  Yum!  Try it soon.

Garlic-Roasted Chicken Breasts

adapted from Epicurious

2 chicken breasts, bone in, skin on

4 large garlic cloves

1 teaspoon dried oregano

1/2 teaspoon crushed red pepper

2 tablespoons extra virgin olive oil

salt and pepper

Preheat oven to 500 degrees.  Place rack in upper third of oven.

Mash garlic with 1/2 teaspoon salt, then place in a bowl.  Stir in oregano, crushed red pepper, oil and a bit of salt and pepper.

Cut a 2 inch long pocket (horizontally) in the meaty part of each breast, and place about 1/2 teaspoon of garlic mixture in each breast.  Coat chicken with remaining mixture.

Roast chicken, skin sides up, in a foil-lined shallow baking pan for about 35 minutes.

Red Wine and Garlic Marinated London Broil

It's amazing how your body and food cravings change as the weather does.  When it's cold, I'm all about soups, stews and other types of comfort food.  The past few days have been in the 80-90 degree range and all I could think of eating was grilled meat.

So, I marinated a ton of it on Sunday night for Frank to grill last night for a few dinners and lunches this week.  Included in the batch were two pieces of london broil, so I separated them and used two different marinades...this is one of them.

This was delicious!  It really hit the spot and satisfied my warm weather need.  If you aren't already aware, it's a very tough cut of meat and needs to marinate for a long time...I recommend at least 12 hours.  This piece sat for about 24 hours and it was perfect.

And now, I want a hot dog! :)

Red Wine & Garlic Marinated London Broil
adapted from Hola Jalapeno

6 cloves garlic, minced
1/4 cup low sodium soy sauce
1/4 cup red wine
2 tablespoons extra virgin olive oil
2 teaspoons crushed red pepper
1 teaspoon sugar
2 teaspoons kosher salt
2 pounds london broil

Combine all ingredients in a large bowl or ziploc bag.  Add meat and cover (or seal).  Refrigerate overnight, turning meat occasionally.

Remove meat from refrigerator and let sit for about 30 minutes.  Turn on grill and set to medium, or 350 degrees.  Place on grill and cook until desired temperature is achieved (we like our steak rare...ours cooked for about 5-6 minutes on each side).

Let rest for about 10 minutes before cutting.  Thinly slice against the grain.  Serve.

Asparagus Carbonara

Another spring day, another use for asparagus.  And this one is a new favorite!

This dish was seriously delicious, even with "thinning it out" by using fat free half and half in place of heavy cream.  I was a little worried that it wouldn't hold up, but fortunately I was wrong.  It was creamy and flavorful and perfect.

And while we're talking about spring days, what's up with this weather?  80 degrees yesterday...a predicted 93 degrees today...I can't believe I'll be turning on the AC in mid-April.  I want my spring back!!

Well, at least eating this will make me feel like it's 60 degrees...

Asparagus Carbonara
adapted from Closet Cooking

6 ounces penne
1 bunch asparagus
5 slices bacon
3 cloves garlic
1 egg yolk
4 tablespoons fat free half & half
1/3 cup grated pecorino romano
pepper

Cook pasta according to package instructions.  Meanwhile, cut bacon into bite size pieces and fry in a large skillet.  Once cooked, drain most of fat out of pan.

Cut asparagus into penne shaped pieces then add to pan.  Add garlic and pepper and toss together.  Mix egg yolk, half & half and cheese in a bowl.  Set aside.

Drain pasta, reserving a little bit of water.  Add pasta to pan and toss.  Remove from heat and wait for sizzling to stop.  Add egg mixture and toss to coat.

Taste at this point and decide if you need to add reserved pasta water.  I didn't need to, but if you do, add slowly, then toss.  Top with more pepper, if desired, and serve.

Linked to: Tastetastic Thursday

Pasta with Peas & Eggplant

I'm sure I'm not the only one who cooks with ingredients that their spouse doesn't like when they're not home for dinner.  Right?  Raise your hand, friends...nice and high...I know you're out there.

One of the items on Frank's black list is peas.  Such a shame, because I really like them.  Not only are they tasty, they also add such nice color to dishes.  Once in a blue moon, I'll have no choice but to add them to a dish I'm making, mainly for aesthetic reasons, and force him to pick them out.  Bad wifey.

Anyway, I used them (a LOT of them!) in a pasta dish for myself while he was working late.  I also threw in a Japanese eggplant that Bella picked out while we were at the local market, because her favorite color is purple.  Naturally.

I also used a healthy amount of crushed red pepper in the oil, which I normally don't do when Mr. I Hate Spicy Food Frank is home.  When it's just me, I say bring it on...

This super quick dish is perfect for busy nights, and also for wives of pea haters :)

Pasta with Peas & Eggplant
1 pound spaghetti
1/4 cup extra virgin olive oil
5 garlic cloves, chopped
crushed red pepper
1 Japanese eggplant, cut into small cubes (can sub regular eggplant)
1 cup frozen peas, thawed
salt and pepper to taste
grated pecorino romano cheese

Cook pasta according to package directions.  Meanwhile, in a medium sized pot, heat oil, then add garlic and crushed red pepper.  Add eggplant, salt and pepper, and cook until slightly brown, followed by peas.  Lower heat and stir to combine.

Drain pasta and add to veggies.  Add cheese, toss and serve.

Roasted Garlic, Caramelized Leek & Bacon Bites

I haven't been talking much about it, but I'm pretty freakin' excited about the Super Bowl.  As a lifelong Giants fan, you can understand why.

Once again, the underdog has prevailed.  I LOVE that.  Even when my team isn't the underdog, I think it's awesome.  All I keep thinking is, it's deja vu...and I'm hoping for the same outcome as four years ago.

My birthday is on Thursday and I'm not even thinking about it.  It's all about SUNDAY.

Now, I don't know what your Super Bowl plans are, but if you're looking for something a little classier than the usual football apps, this recipe is for you.  I'm all about the nachos, wings and crack dip, but sometimes I like to see some different options.

The blend of flavors here is really, really good.  And although they seem "fancy", they're very easy to make.  Oh, and I used frozen leeks (Trader Joe's comes through once again) so if that's all you have, go ahead and use them.

So, what are your Super Bowl plans?  And who are you rooting for?

Roasted Garlic, Caramelized Leeks & Bacon Bites
slightly adapted from What's Cookin' Chicago?

1 package prepared pie crust dough (or homemade)
2 bulbs garlic
sea salt and freshly ground black pepper
extra virgin olive oil
4 thick slices bacon, cut into small chunks
1 cup frozen chopped leeks (or one medium leek), thawed and completely dried
1 cup shredded mozzarella cheese

Preheat oven to 350 degrees.  Season garlic with salt and pepper and coat with oil.  Wrap individually in foil and bake for about an hour, until soft.  Squeeze garlic out of skin with the side of a knife.  Set aside.

Saute bacon over medium low heat until crispy, about 15 minutes.  Add leeks to skillet (keeping heat at medium low), season with salt and pepper, and cook until very soft and sweet, stirring occasionally, about 20-30 minutes.

Lightly spray each tin of a mini-muffin pan.  Roll a small piece of dough into a ball the size of a quarter and press into tin, carefully, while making sure it reaches the sides.  Repeat until all dough is gone.

Place a small dollop of garlic paste into each crust, followed by leek and bacon mixture, then cheese.  Bake for about 10-12 minutes, until cheese is bubbly and lightly browned.  Let cool slightly before serving.

Facing my fears

I have admitted here before that I'm much better (and more confident) with cooking than I am with baking.  Part of the reason why I chose to bake everyone's birthday cakes when I started this blog was to fine tune my baking skills, which in my opinion needed a lot of sharpening.  And still do!

What I don't think I've mentioned, however, is my fear of yeast.  I've been writing this blog for over a year, and I'm not sure if anyone's noticed that I haven't baked one thing that included it.  Until now.

A few weeks ago I got my Secret Recipe Club assignment for the month.  I perused the blog that was given to me and came across what I considered to be an easy bread recipe.  Yes, it required yeast, but I mentally prepared myself for it.  So, off I went to Trader Joe's, and purchased my first packet of yeast.

The next day, I got an email from SRC that our assignment for the month was canceled.  But, the trooper that I am decided to continue with facing my fear and bake the bread.  Yeah...a woman on a mission.  Go me!

Not too shabby, if I do say so myself.

The truth is, you can buy amazing bread in this area, like, the best pretty much anywhere...so, I guess if that weren't the case I'd have done this sooner.  I'm not sure how often I'll be doing it, but at least now I'll have a bit more confidence :)

Garlic Rosemary Focaccia
from The Cookaholic Wife

1/3 cup extra virgin olive oil
3 cloves garlic, peeled and smashed
3 1/2 teaspoons rapid rise yeast
1 cup + 1 tablespoon warm water (105 degrees)
3 1/2 cups AP flour
1 1/2 teaspoons salt
1 tablespoon dried rosemary
sea salt and cracked black pepper for sprinkling

Heat oil and garlic in a small saucepan until garlic begins to brown.  Remove from heat, discard garlic and let oil cool.

In bowl of stand mixer, add water and yeast.  Add half of oil.  In large bowl, combine flour and salt.  Attach dough hook to stand mixer and and add half of flour mixture to mixing bowl.

Continue adding flour on low speed until dough ball starts to form.  Increase speed to medium and mix until dough becomes soft and slightly sticky, about 5 minutes.

Oil a large bowl and transfer dough to it.  Turn dough so oil covers both sides.  Cover with plastic wrap and let rise in a warm place until doubled in size, about an hour.

Grease a 9x13 baking pan with some of the remaining oil.  Remove bread from bowl and gently press into pan, working it out so it reaches all edges.  Lightly coat a piece of plastic wrap with oil and cover dough again.  Let rise for 30 minutes.

Preheat oven to 450 degrees.  Using your fingertips, make indentations around dough in various places.  Drizzle garlic oil over dough, then sprinkle with salt and pepper, and finally rosemary.

Bake for about 20 minutes or until golden brown.  Transfer to wire rack to cool.

Linked to: Bread Recipe Link Up

Potato lovers, unite!

I know I'm not the only out there who enjoys a kick-ass home fries recipe.  Do you?  You have to agree - great potatoes are one of the key components of a successful breakfast.

Well, I know there's at least one person who agrees with me...my brother-in-law.  He saw Bobby Flay make these on his Cooking Channel show and wanted them immediately.  I looked up the recipe and concluded that they were pretty awesome.  So, I made them, and then I shared them.

Sausage in home fries?  Yeah, like I said...awesome.  Give them a try this weekend.

Italian Home Fries
from Bobby Flay

3 tablespoons butter
4 cloves garlic, smashed
1 small Spanish onion, thinly sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 1/2 pounds small new potatoes, par-cooked and diced
8 ounces Italian sausage, removed from casing
1 teaspoon paprika
salt and freshly ground pepper
1 tablespoon chopped fresh rosemary
2 tablespoons chopped fresh parsley
3 tablespoons extra virgin olive oil

Heat butter in a large skillet over medium-high heat.  Add onion and garlic and cook until softened.  Add peppers and cook another 2 minutes.

Add potatoes, sausage and paprika, then sprinkle with salt and pepper.  Stir and cook for about 2 minutes.  Add rosemary, then begin pressing the mixture into the skillet so the bottom gets brown and crispy, and the potatoes stick together.  Turn occasionally to distribute crispy bits.

Toss mixture with parsley and transfer to serving platter.  Drizzle with oil and serve hot or at room temperature.

Linked to: Potato Blog Hop

An oldie but a goodie

Hooray for appetizers!  I always seem to get excited about them when football season rolls around.  And I guess Sarah does too, since she announced that tailgating/appetizer recipes was the theme for our latest recipe swap.

When I saw my assignment from The Jey of Cooking, I realized that there was an important recipe I'd yet to blog.  So I took Jessica's idea of making wonton cups, and combined it with my Aunt Joan's artichoke dip recipe that I've been making for about 25 years.  (WOW, did I just date myself or what?!?!)

The cups are very easy to make...I sprayed the cups of a muffin pan with cooking spray and placed a wrapper in each cup.  Place the pan in a 375 degree oven and bake for about 3-4 minutes, until they look like they're keeping their form.

Unfortunately, I realized I left my mini-muffin pan at a friend's house, so I had to make mine a little bigger in a standard size muffin pan.  They aren't nearly as cute :(  So, I made two in one cup, but as you can see they look a little lop-sided.  They still tasted great, though!

This dip can easily be served on its own, following the recipe instructions below.  Or, as Jessica did, you can make the dip without heating it, stuff the cups, and bake for about 7-8 minutes.

Another successful swap under our belts.  Thanks for the inspiration, Jessica!

Hot Artichoke Dip
from Aunt Joan

1 can (14 oz) artichoke hearts, drained and chopped
1/2 cup mayonnaise
1/2 cup grated parmesan cheese, plus extra
juice of 1/2 lemon
pinch of salt
3 garlic cloves, chopped
few shakes of hot sauce

Preheat oven to 400 degrees.  Combine all ingredients and place in oven safe serving dish.  Sprinkle top with extra cheese.  Bake for about 20-25 minutes, or until sides and top are lightly brown.

***I usually double or triple this recipe, depending on the size of the crowd and how many other apps there are...keep in mind, it always goes FAST!***

More from the land of zucchini

I have to be honest - even though it's coming out of our ears, I'll never get sick of it.  No matter how you cook or bake it, it's delicious.  All varieties.  Bring it on.  My doorstep awaits you.

I made this dish for my mother-in-law and scored many points, even though it wasn't necessary since I'm already her favorite daughter-in-law.  Yeah, I'm the only one she has...so what? ;)

It doesn't get easier than this, folks.

Spaghetti with Fried Zucchini
heavily adapted from Mario Batali

1 pound spaghetti
2 large zucchini, sliced into thin rounds (I used the rest of my googootz)
1/2 cup extra virgin olive oil
5 garlic cloves, sliced
3 tablespoons red wine vinegar
salt and pepper to taste
1/4 cup grated pecorino romano cheese
crushed red pepper to taste

Boil pasta until al dente.  While it's cooking, heat oil in a large skillet.  Add zucchini in a single layer and poach like chips.  Remove, drain and repeat process until all zucchini is cooked.  Place cooked zucchini in a serving bowl.

Add garlic to pan and cook until brown.  Add vinegar and let cook until vinegar evaporates, about 2 minutes. Put garlic in bowl with zucchini.

Drain pasta and add to bowl, stir to combine and add salt and pepper.  Add cheese and crushed red pepper, toss and serve immediately.

Using your bounty

WARNING - this is another of several zucchini recipes you'll be seeing.  I'm one of "those" people who has been bombarded.  And I'm not complaining :)

These little treasures are perfect as an appetizer or side dish (especially with some tzatziki, and/or hot sauce).  They're easy to make, a great way to use up your squash surplus, and best of all...delicious.

Once again, Mario Batali rocks.

Zucchini-Ricotta Fritters
from Food & Wine

2 zucchini, shredded
3 scallions, chopped
1/2 cup ricotta cheese
2 tablespoons grated lemon zest
3 cloves garlic, grated
2 large eggs
3/4 cup AP flour
extra virgin olive oil, for frying
lemon wedges
salt and pepper

Mix all ingredients together and form into patties.  Put some extra virgin olive oil in a hot skillet and fry away.  Place on paper towel to drain when removing from pan.  Squeeze fresh lemon over patties and serve.

Makes approximately 20 fritters.

On top or on the side?

Summer is all about grilling.  So, finding dishes to go along with those grilled foods is important.  Salads are great, so are grilled veggies...still, it's nice to have something in addition to those.

These mushrooms are a great side for steaks, burgers, pork...or they can be a great topping!  Plus, they couldn't be easier to make.  Less than 10 minutes in a saute pan and boom, there you have it.

If you have fresh thyme or parsley instead of rosemary, go ahead and use it.  I think oregano would work well, too.

How do you normally like yours - on top or on the side?

Sauteed Mushrooms
8 ounces button mushrooms, sliced
2 tablespoons butter
4 garlic cloves, chopped
3 sprigs fresh rosemary, chopped
1/3 cup dry red wine

Place butter in a pan over medium-high heat.  Add garlic and rosemary and cook until slightly brown, then toss in mushrooms.  Cook until soft, then add wine.  Lower heat and simmer until wine is fully reduced.

Longing for December?

Sometimes, even in the dead heat of summer, you crave something that is more suitable for winter.  Most comfort foods are cold weather foods, it seems...and you need to be comforted year round, right?

This meal is one of the simplest and although it requires turning the oven on, you'll barely be in the kitchen long enough to break a sweat.  It's perfect for the days when you just don't feel like grilling, or when you long for something that reminds you of two feet of snow (in a moment of temporary insanity).

Although, there is one part of this that screams summertime...the fresh parsley from my garden :)  It definitely gives it a lighter, fresher taste.

And next to taste, the best part of this meal is the cost.  Seriously, it doesn't get much cheaper than this.

Enjoy!

Baked Chicken Thighs with Red Potatoes
4 chicken thighs, bone in and skin on
1 1/2 - 2 pounds red potatoes (about 8 potatoes), skin on, cut into bite size pieces
10 cloves of garlic, roughly chopped
1 cup chopped parsley, loosely packed
1/3 cup extra virgin olive oil
juice of 2 lemons
salt and pepper to taste

Put all ingredients in a large Ziploc bag and let marinate for at least 2 hours.

Preheat oven to 375 degrees.  Place chicken mixture in a 9x13 pan and bake for approximately 45 minutes.  Let rest for 5 minutes before serving.

Greek on the grill

It's grilling season, which means it's also burger season.  I LOVE burgers.  I lived on them while I was pregnant (bun-less, of course, which is still how I usually eat them) and still crave them often.

The truth is, I rarely make them at home.  Why, I have no idea!  So, one of the challenges I've given myself this year is to make a wide variety of burgers, using lots of different ingredients.  I hope you enjoy the first in my series :)

This was seriously mouthwatering.  And in the spirit of full disclosure, I had two of them (again, sans bread).  I couldn't help myself.  The combination of spices was perfect, and I really love the taste of lamb, so everything together was great.  Before I tried it, I thought I'd need a slice of raw onion (a MUST when I eat a standard cheeseburger!) or some feta cheese on top of it...when really, a dollop of tzatziki was good enough.

Tzatziki, by the way, is something I've been making for years...I love its versatility.  It's great with meats and vegetables, or even as a dip with toasted pita chips.  Keep in mind that I am a garlic fiend, so cut back on it if feel the need.  I highly recommend that you don't, but hey, your choice.

Minted Lamb Burgers
adapted from Epicurious

1 1/4 pounds ground lamb
2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
dash of salt and pepper
pita bread

Gently combine all ingredients in a bowl.  Do not overmix.  Form into 4 one-inch thick patties.  Grill for approximately 3 minutes on each side for medium well burgers.  Serve on pita with tzatziki.

Tzatziki
1 cup plain greek nonfat yogurt
1 cup chopped cucumber (peel and seeds removed)
1/4 cup chopped mint leaves
salt and pepper to taste
3 garlic cloves, chopped

Put all ingredients in a bowl and mix.  Taste as you go along and adjust ingredients accordingly.  Chill before serving.

Linked to: Dressings & Sauces Link Up
                 Cucumber Blog Hop

POP! goes the tomato

If you're in need of a side dish for your Easter dinner tomorrow, you may want to consider this.  It's VERY easy (just about foolproof!) and so flavorful...the roasting really captured the true taste of the tomatoes and garlic.

I've served this as a side, and also mixed in with pasta.  If you choose to do that, you don't even need a sauce...the natural juice from the tomatoes pulls it all together and makes it just right.

You could also combine this with couscous or rice.  Or, add asparagus and roast them together.  Or, swap out the thyme with some fresh basil or oregano.  Or, add fresh mozzarella, goat cheese, feta or another type of cheese to them once they're cooked.  The possibilities are endless!

Roasted Grape Tomatoes with Garlic
2 pints grape tomatoes, cut in half
10 garlic cloves, chopped
3 tablespoons extra virgin olive oil
kosher salt and freshly ground black pepper
5 stems of fresh thyme, sprigs removed

Preheat oven to 425 degrees.  Put all ingredients in a bowl and mix until combined.  Line a baking sheet pan with foil and spread tomatoes out evenly across pan (use 2 pans if you need to).

Roast for approximately 15-20 minutes, or until tomatoes begin to pop.  Serve warm or at room temperature.

On the side

People are always asking for easy ideas for side dishes.  I have a lot of them in my arsenal, since I usually put most of my effort into the main dish (at least on a daily basis).  Simplicity is best with certain vegetables.  Asparagus is one of them - it doesn't need to be "dressed up" in order to be delicious and ready to serve.

Roast some asparagus today - you'll be glad you did :)

What's your favorite side dish?

Roasted Asparagus with Garlic
1 pound asparagus, ends snapped off, cut into thirds
10 cloves garlic, sliced
2 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper to taste

In a ziploc bag, combine asparagus, garlic and oil and let sit for at least an hour.

Preheat oven to 450.  Place asparagus on baking pan and add salt and pepper.  Roast for about 15 minutes, or until asparagus is slightly brown.  Cooking time may vary depending on how large your asparagus is.

Spicy but sweet (and how to cut a mango)

I'm a huge fan of spicy (as you may have already guessed!), but there's something even better about sweet and spicy.  The combination is so refreshing and challenging at the same time.  I love discovering different meals that incorporate both tastes, although I usually have to tone the spicy part down just a bit for Mr. Wimpy the other adult in the house ;)


This dish was delicious, and very easy to make.  I served it with brown rice and sauteed spinach which I thought went really well with it.  The spinach kind of "cools off" the shrimp (although I added lots of garlic to it, naturally).  My mother-in-law joined us for this meal and gave it a big thumbs up!

For all you mango virgins who are deathly afraid of cutting one open, I've included this link for you showing 3 different ways to go about it.  My preference is #2.  Enjoy!


Spicy Mango Shrimp
adapted from My Recipes

3 tablespoons canola oil
1 cup onion, chopped
4 garlic cloves, chopped
1 teaspoon red chile flakes
1/2 cup fresh basil leaves, chopped
2 tablespoons low sodium soy sauce
1 tablespoon fresh lime juice
1 1/2 cups shrimp, peeled and deveined, tails removed
2 cups mango, cubed (preferably unripe)
1/4 cup toasted shredded unsweetened coconut (I omitted...and not on purpose.  I forgot!)

Heat oil in a large frying pan over medium heat.  Add onion and cook until golden brown, about 5 minutes. 

Add garlic, chile flakes, basil, soy sauce, lime juice, and shrimp. Cook until shrimp turn pink.  Add mango and cook until warm. Sprinkle with toasted coconut and serve.

Serves 4

WW Points+ = 8 (including coconut, not including rice)


Linked to: Mangia Monday
                  Mango Blog Hop

Don't throw it away!

You can salvage your stale bread!  Aside from making croutons, this is another great way to use it up...and it can be done very, very easily if you don't have much time.

Here's what you need for Garlic Bread

butter OR olive oil - your preference (if using butter, it's better if it's a little soft)
fresh garlic (chopped) OR jarred crushed garlic (which you can get at, believe it or not, Trader Joe's!)
oregano
parsley
basil
salt and pepper

Go nuts and throw some mozzarella on top, if you like...after all, cheese makes everything better :)

Preheat oven to 325 degrees.  Cut the bread lengthwise and spread the butter on both sides, followed by the garlic and seasonings.

Close the bread, wrap in foil and place on a baking sheet.  Bake for about 15 minutes (depending on the size of the loaf).

My long lost friend!

I've been neglecting my crockpot!  It's been collecting dust!  Until now...


Facebook fans, this is the recipe I promised...and it definitely didn't disappoint.  Not only is it super low in WW points, it's delicious!  The chicken was SO tender and tasty.  Plus, it gave us plenty of leftovers for lunch.  We loved this.

Lemon Garlic Chicken in the Crockpot
adapted from LaaLoosh


6 boneless skinless chicken breasts
10 garlic cloves, finely chopped or minced
2 yellow onions, chopped
2 cups low sodium chicken broth
1/4 cup lemon pepper seasoning
3 tablespoons paprika
2 tablespoons fresh parsley, chopped
1 teaspoon salt
1 teaspoon lemon zest

Mix together the lemon pepper seasoning, paprika and salt. Coat the chicken with the spice mixture. 

Place the coated chicken in the crock pot and cover with broth, garlic, parsley, onions and lemon zest. Cook on low for 3-4 hours.

Serves 6
WW Points+ = 3