Bacon Wrapped Shrimp Brochette

I worked at a Mexican restaurant years ago that had the best grilled shrimp stuffed with jalapeno, cheese, and wrapped in bacon. One of my buddies I worked with came to visit recently and we decided it was necessary to try and recreate these amaing bites of goodness. Normally you would cook this on the grill, but it was unusually windy this particular day so we ended up broiling them instead.

Bacon Wrapped Shrimp Brochette

8 jumbo Shrimp, peeled and deveined
8 slices Bacon
2 Jalapenos, seeded and cut into thick slices
2 oz Monterey Jack Cheese, cut into thick slices
4 bambo skewers, soaked in water

Stuff shrimp with a slice of jalapeno and cheese. Wrap with bacon and skewer to keep in place. Place on grill for approx 5 mins until shrimp is cooked and bacon is crispy brown.






We served our shrimp with a side of sauteed squash and onions, and asparagus cooked with bacon (of course).



Enjoy!

{Gluten Free} Pad Thai

I bought these kelp noodles awhile back from Whole Foods with no idea what I'd eventually do with them. They looked tasty. Kelp is high in minerals and Omega-3's. So why not give them a chance. I opened the package and found the noodles to have a great, light, but slightly crunch texture. I had been craving Pad Thai so I figure why not give it a go!

Gluten Free Pad Thai

1 block extra firm tofu (or shrimp, chicken, beef or pork if you prefer)
2/3 cup Rice Wine Vinegar
1 tsp Cayenne Pepper
1 tsp Cumin
6 tbs Fish Oil
1 tbs Red Chili Sauce or Siracha
3 tbs Brown Sugar
1 tbs {gluten free} Soy Sauce
Juice of 1 Lime
1 tbs PB2 (or substitue regular peanut butter)
4 cloves Garlic, minced
1 - 12oz package of Kelp Noodles
2 Eggs, scrambled
1 cup Bean Sprouts
1/2 cup Cilantro, chopped
6 Green Onion stalks
1/4 cup Unsalted Dry-Roasted Peanuts, chopped

Wrap tofu in clean cheese clothe or dish towel; put on a plate and stack several plates to add weight on top of tofu. Let drain in fridge for at least an hour. (I let mine sit over night) Cut tofu in 1" cubes and marinate in rice wine vinegar, 2 tbs fish oil (save remain for sauce), cayanne, and cumin for at least an hour. Remove tofu from liquid and bake on a foil lined cookie sheet at 425 for 30-35 minutes or until tofu is golden brown.

While tofu is cooking mix together remaining fish oil, red chili sauce, brown suger, lime and PB2 in a small bowl and set aside. In a wok or large frying pan, coat with cooking spray and cook eggs. Remove eggs while still slightly runny from pan and set aside. In same pan, coat with cooking spray and brown minced garlic. Then add kelp noodles and Fish Oil/Pad Thai sauce. Cook noodles for 2 minutes. Then add eggs, bean sprouts, cilantro, green onions and cook for an additional 2 minutes.

Split noodles into 2 large servings and top with tofu, chopped peanuts (I used cashews instead), and more fresh cilantro, if desired.

These noodles turned out to be the perfect substitution to rice noodles. Bonus points for being extremely low calorie and packed with calcium!

Enjoy!

Black Bean Boats

I absolutely loved these black bean salad boats! The black bean mixture was delicious. I also used it as a topping for tacos and my eggs the next morning. This recipe is a winner!

Black Bean Salad Boats from She Wears Many Hats

15 oz. can black beans, drained
1 medium tomato, diced
1 avocado, diced
2 tablespoons red/purple onion, finely minced
1 tablespoon cilantro, chopped
4 pieces bacon, cooked, crumbled
1 tablespoon mayonnaise
Juice from 1/2 lime
Salt and Pepper to taste
6-8 romaine heart leaves

1. Mix ingredients for bean salad together.
2. Fill romaine heart “boats” with bean salad.
3. Refrigerate until ready to serve.


Preparation time: 10 minute(s)


Number of servings (yield): 4


I modified the recipe slightly by using a chipotle flavored mayo, adding jalapeno and green onion, and putting the bacon on the side so I could share them with my vegetarian sister.







Enjoy!

Cucumber Tomato Dill Salad

This is a great salad for a summer cookout or to enjoy at home. Super simple, fresh, and tasty!

Cucumber Dill Salad

1 large Cucumber, peeled
1 pint Grape Tomatoes
1/2 cup kalmata olives, pitted, sliced
1 tbs Dill, fresh or dried
1 cup Greek Yogurt
3 tbs Red Wine Vinegar
Salt & Pepper to taste

Peel cucumber and cut lengthwise, then slice in half moons. (I left half the skin on for some color.) Mix dill, Greek yogurt, vinegar and s&p in a bowl. Combined all ingredients and let chill. Makes a delicious low-fat salad!



Enjoy!