Avocado Grits with Spicy Sautéed Shrimp

Southern food is almost always comfort food.  However, the original recipe I found for this (before modifying it) was under 500 calories per person.  I did modify it to go from reduced fat milk to skim milk and I removed the cheese, but I also added in half of an avocado, garlic powder, etc… so I’m not sure what the current calorie count is.  Anyways, regardless, this is a food that I can have for dinner and not feel guilty for eating.  It’s southern food meets diet food which is something I didn’t think existed.

Avocado Grits with Spicy Sautéed Shrimp

You're going to love this easy to make twist on a classic and the best part is that it took less than 25 minutes to make. 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Servings: 2 people

Ingredients

  • 1 bunch collards rinsed and chopped (not too small)
  • 2 cloves garlic minced
  • 1/2 cup grits
  • 1 and 1/2 cups skim milk (you can substitute with a high fat milk if you prefer)
  • 1/2 very ripe avocado
  • 1-2 cups cherry tomatoes halved
  • 2 tbsp garlic powder separated in half
  • 12 shrimp
  • 1 tbsp chili pepper flakes
  • 1 bunch fresh Italian parsley chopped
  • olive oil extra virgin
  • sea salt
  • ground black pepper

Instructions

  • Start by pouring 1 and 1/2 cups of water into a pot with the milk on high heat. Once it starts boiling add the grits and whisk it for about a minute. Reduce to a low boil or low heat for 2 minutes and then cover it and let it finish absorbing each other while whisking every few minutes to make sure it doesn't get too thick. (If it does, don't worry...mine was caked to the bottom of the pot.)
  • While the grits are cooking, add a drizzle of the extra virgin olive oil to a large pan on high heat and toss in your collards. You'll hear a really loud crackling sound which is awesome. Keep browning them until you have a really good texture (about 3 or 4 minutes) then toss with the garlic in the pan for about 30 more seconds. Now remove them and set them aside in a large bowl.
  • In the same pan, add another drizzle of extra virgin olive oil but reduce the heat to medium. Now add in the halved cherry tomatoes and season them with salt and pepper. Once they've cooked for about 3 minutes they'll start bloating and charring and that means they're done. Add to the collards and then season with sea salt and black pepper.
  • At this point your grits should be ready for the avocado. Chop it into large chunks and then add about a tablespoon of extra virgin olive oil, 1 tablespoon of garlic powder and the avocado. Now mix it in with a large beater or spatula.
  • Once the grits are ready, add another drizzle of extra virgin olive oil to the pan you made the tomatoes and collards in and toss the shrimp, chili flakes, other tablespoon of garlic powder and sea salt and pepper and let them sauté over medium heat tossing every couple minutes until they're cooked.
  • Now plate your grits, on top place your collards and tomatoes and then add the shrimp to it. It's that easy to make and it tastes amazing.  

Notes

It paired perfectly with a heavy white like a chardonnay but could also do a sweet Vidal wine or even a light sauvignon blanc.

I was shocked when I realized that this dish could actually also fit into my diet calorie wise.  It might not fit yours so check with your nutritionist and doctor first, but I’ll definitely be making this one again.

The original recipe was part of my HelloFresh subscription.

BBQ Chicken Thighs with Dijon Potato & Avocado Salad

Are you ready for a dinner that will not only set a new standard for summer meals but that can also be made in under 30 minutes?  This BBQ Chicken Thighs and Dijon Potato & Avocado Salad is the one you and your family or whoever you cook for will love.  Not only is it delicious and amazing, but it is really easy to make.

BBQ Chicken Thighs with Dijon Potato & Avocado Salad

This recipe is an amazing way to celebrate summer. With the combination of BBQ chicken and a Dijon mustard potato salad with avocado for a light freshness.  
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Servings: 2 people

Ingredients

  • 1 package chicken thighs
  • 5 small red potatoes chopped into bite sized cubes
  • 1 bunch fresh basil leaves sliced for chopped
  • 1 tbsp Dijon mustard (I used a chardonnay one from Frenches)
  • 1 avocado chopped into bite sized cubes
  • 1 tbsp white wine vinegar
  • 1-2 tbsp mayonnaise
  • BBQ sauce
  • 2 scallions thinly sliced
  • olive oil extra virgin
  • sea salt
  • ground black pepper

Instructions

  • Preheat your oven to 500 degrees and then place a piece of foil with a layer of extra virgin olive oil on it on a baking sheet. Now heavily salt a pot of boiling water (don't just throw in a pinch,,,really get it salty).
  • Now season the chicken thighs with sea salt and pepper and place them on the baking sheet. Cover the top part of the chicken with a layer of BBQ sauce and place it in the oven for 5 minutes.
  • While the chicken thighs are cooking, toss the potatoes into the boiling water and let them cook for about 12 minutes. When the chicken thighs get to the 5 minute mark, take them out of the oven and flip them. Coat the other side with BBQ sauce and place them back in the oven until they're cooked thoroughly (roughly 10 more minutes). You do NOT want to eat raw chicken.
  • While the potatoes finish cooking, toss the other ingredients (except for the avocado chunks) into a large bowl. When the potatoes finish, put them into an ice bath and then dry them completely. Mix everything together carefully and once it's all mixed together, add the avocado chunks. Now fold them in carefully so you don't squish them.
  • Now plate and serve.  

Notes

Are you ready for a dinner that will not only set a new standard for summer meals but that can also be made in under 30 minutes?  This BBQ Chicken Thighs and Dijon Potato & Avocado Salad is the one you and your family or whoever you cook for will love.  Not only is it delicious and amazing, but it is really easy to make.
Come back and leave a comment to let me know how this recipe worked out for you.  The original recipe was part of my HelloFresh subscription...but I modified it like I do most recipes.

Come back and leave a comment to let me know how this recipe worked out for you.  The original recipe was part of my HelloFresh subscription…but I modified it like I do most recipes.

Spicy Shrimp Lo Mein with Udon Noodles

Ok, I’m tired, like can’t stand these bullcrap versions of Lo Mein that taste the exact same.  Throw a generic noodle or even spaghetti noodle into a Lo Mein sauce, add a protein like chicken or shrimp and serve it.  Guess what, no more.  Not only will this amazing recipe for a spicy Lo Mein, I used shrimp but you can substitute for chicken, make you want to refuse to order from your local delivery, but it is soooo easy to make and a quick recipe.

Spicy Shrimp Lo Mein with Udon Noodles

This is a fun easy and better than most restaurants spicy shrimp Lo Mein recipe.  
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Chinese
Servings: 2 people

Ingredients

  • 12-20 shrimp
  • 2 servings udon noodles
  • 1 large carrot peeled, halved long ways, sliced into semi circles
  • 1/2 lb string beans or geen beans sliced into 1 inch pieces
  • 1 chunk fresh ginger peeled and minced
  • 2-4 cloves garlic minced or grated
  • 2 large scallions finely chopped with the whites and green separated
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tsp hoisin sauce
  • 1 tsp chili flakes
  • 1 tbsp vegetable stock
  • 1/4 cup water
  • 2 tbsp sriracha (more if you like a ton of spice)
  • olive oil extra virgin
  • sea salt
  • ground black pepper

Instructions

  • Start by heating a large drizzle of extra virgin olive oil with salt and pepper over medium high heat (number 7). 
  • While it's heating, combing the chili flakes with the soy sauce, hoisin sauce, sriracha, vegetable stock, water and sea salt and pepper in a bowl.
  • Once the pan is hot, toss in the green beans and carrots and cook for about 5 minutes. Make sure to toss them.
  • Once they start to caramelize, add in the garlic and whites of the scallions. Let those cook for about 2 or 3 minutes and toss in the shrimp, al dente udon noodles, garlic and ginger.
  • Once the shrimp is mostly cooked, add the main sauce, oyster sauce, everything else (except the scallion greens) and salt and pepper and let it cook until all liquids have reduced all the way. Once everything is cooked all the way, plate it and sprinkle the scallion greens on top to add some color and texture. Now serve and watch as everyone regrets ever ordering Lo Mein at a restaurant.  

Notes

Ok, I'm tired, like can't stand these bullcrap versions of Lo Mein that taste the exact same.  Throw a generic noodle or even spaghetti noodle into a Lo Mein sauce, add a protein like chicken or shrimp and serve it.  Guess what, no more.  Not only will this amazing recipe for a spicy Lo Mein, I used shrimp but you can substitute for chicken, make you want to refuse to order from your local delivery, but it is soooo easy to make and a quick recipe.

This recipe was inspired by HelloFresh but modified a lot by me. Leave a comment and let me know how this worked for you.

Vegetarian Chorizo Stuffed Acorn Squash

I had a bunch of white rice left over, a can of tomato sauce, a white onion and vegetarian chorizo…don’t ask, I’m dieting and that cuts a few calories out.  Anyways, I thought, what can I do with this.  Instead of making chorizo beans and rice, I thought, why not go to the store and stuff an acorn squash…I love them from last fall and this is the perfect opportunity to make up a new recipe.

Not only did it come out amazing, but it was really easy to do and the presentation is awesome.  My photos don’t even do it justice.

Vegetarian Chorizo Stuffed Acorn Squash

This vegetarian chorizo stuffed acorn squash recipe is spicy, delicious and amazingly beautiful.  
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Servings: 2 people

Ingredients

  • 2 links vegetarian chorizo chopped or uncased
  • 1 acorn squash with the top and bottom cut off
  • 1 medium yellow onion chopped or minced
  • 4 cloves garlic minced
  • 1 can tomato sauce
  • 2 cups cooked rice (or 1 cup uncooked) I used jasmine but you can use whatever type of rice you prefer
  • 1 tbsp oregano separated in half
  • 1 tbsp chili powder separated in half
  • 1 tbsp ground or chopped sage separated in half
  • olive oil extra virgin
  • sea salt
  • ground black pepper

Instructions

  • Start by preheating your oven to 425 degrees.
  • Rub extra virgin olive oil, sea salt and black pepper inside the acorn squash and on the top. Place it in the oven for about 25 minutes and then remove it to stuff it.
  • While the acorn squash is cooking, heat a large drizzle of extra virgin olive oil in a pan over medium high heat and then toss in the garlic cloves and white onion. Once they're softened, add in 1/2 of the herbs and spices and then season with salt and pepper.
  • Now add the chorizo to the pan and if you're using meat, let it cook. If you're using the vegetarian option, let it heat up and start to cook. Once the chorizo is ready, pour in the tomato sauce and add the rest of the herbs. Let that reduce until it's starting to get thick and then toss in the cooked rice. If you're cooking the rice in the sauce, add it about a minute before you put the sauce in. You can always add 1/4 cup of water if you need more cooking time.
  • Take the mixture and stuff the acorn squash with. Place it back in the oven for between 5 or 10 minutes (until the acorn squash is a bit squish when you poke it with a fork or tong) and then remove from the oven. Now let it cool and serve.

Notes

You can pair it with red wines because of the marinara sauce, you can do white wines like chardonnays because of the acorn squash or even rose and champagnes. 

I’ll definitely be making this again but I might switch out the rice for stuffing or at least the vegetarian sausage for real chorizo.  If you make this one, leave a comment below to let me know how it turned out.

Serrano, Lime, Chile Steak Recipe with Mango Slaw

Want a way to “spice” up your steaks?  You can’t go wrong with this awesome new recipe for a Serrano chile pepper and lime steak.  It’s served alongside a mango slaw and on top of a basil, garlic and lime basmati rice.

Serrano Chile & Lime Steak with Mango Slaw

Watch as everyone goes crazy for this awesome Serrano, lime steak dinner with sweet and tangy mango slaw.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Mexican
Servings: 2 people

Ingredients

  • 2 steaks
  • 1 mango
  • 1/2 red onion thinly sliced
  • 1 tbsp pureed garlic (you can substitute with minced)
  • 1 tbsp pureed basil (you can substitute with chopped)
  • 2 tbsp balsamic vinegar
  • 1/2 cup basmati rice
  • 1 lime zested and halved
  • 1 Serrano pepper chopped or diced
  • olive oil extra virgin
  • sea salt
  • ground black pepper

Instructions

  • Start by boiling a pot of salted water and add in extra virgin olive oil to keep the rice from sticking together. 
  • Next slice the mango into matchstick shapes and then thinly slice the red onions. You only need half of it so save the other half for a different recipe. Now chop about 1 teaspoon of the red onion and set it aside. Next chop or dice the Serrano chile and split it in halves. Now combine the mango, half of the lime zest and onion into a bowl with sea salt, pepper and half of the Serrano pepper and then add the lime juice. Toss it and set it aside.
  • Now that the slaw is ready, pour the rice into the boiling pot and let it cook for about 15 minutes. Then drain and let it cool.
  • While the rice is cooking, marinate the steaks in the balsamic vinegar for about 5 minutes (turning it half way through) and the serrano peppers after seasoning all sides with sea salt and pepper.
  • Now cook the steaks in extra virgin olive oil on medium high heat for 5 to 7 minutes on each side or until cooked to how you like it.
  • While the steak is cooking, add the chopped onion, garlic, basil, other half of the lime zest into the cooled rice with a splash of extra virgin olive oil. Now add a small amount of sea salt and pepper and then mix together.
  • Now plate the rice and the mango slaw and once the steak is done cooking, slice it into strips and place it on top of the rice.  
    serrano chile steak ingredients

Notes

The original recipe came from my HelloFresh subscription, but I modified it because I hate cilantro and also like garlic and basil.  It's an easy one to add replacements too but be cautious because the Serrano peppers and lime are must haves for this one.

Spicy Sriracha Ragu Pasta

I love Italian food and I love spicy things.  When you combine sriracha sauce with thyme, garlic, white onion and pasta, I’m in heaven.  This amazing recipe is easy to make and really fun.  I was singing, dancing and really had a good time making it.  The best part, it only takes 20 to 30 minutes depending on how fast you can strip the thyme leaves.

Spicy Sriracha Ragu Pasta

This is an amazing and classic Italian dish with a fun Asian twist.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Servings: 2 people

Ingredients

  • 1 cup crushed Italian tomatoes
  • 1 zucchini quartered and chopped into 1/2 inch pieces
  • 1 small white onion finely chopped
  • 2 cloves garlic minced
  • 2 tbsp sriracha (you can use more or less depending on how spicy you like it)
  • 1/4 cup shredded parmesan
  • 1/2 lb ground beef
  • 1 tbsp fresh thyme leaves
  • 1/4 cup soy sauce (if you like less salt you can use only 1/8 cup)
  • spaghetti noodles
  • olive oil extra virgin
  • sea salt
  • ground black pepper

Instructions

  • Start by heating a pot of boiling salted water (add extra virgin olive oil so the noodles don't stick together).  
  • While it's heating up, season the ground beef with sea salt and black pepper and then brown it over medium high heat with olive oil.
  • Once the beef is browned, add in the onions, soy sauce and the zucchini and let them soften for about 5 or 6 minutes.
  • Now add the pasta to the boiling water until it's al dente and toss the garlic, thyme and crushed tomatoes into the pan. Once you've let them cook for 30 seconds, add in the sriracha and then let it thicken.
  • Once thickened, place the pasta on a plate and top it with your sauce and you're done.  

Notes

It tastes amazing with a Napa Cabernet or even a Cab Franc.

This recipe (the base of it) was from my HelloFresh subscription.

Spicy, Baked Breaded Chicken with Sweet Potato Fries and Side Salad

One of the recipes this week from my subscription box is a spicy breaded chicken that you bake in the oven.  It sort of reminded me of when my mom would make shake n bake when I was a kid, but with this you actually make the mix.  The fun part is that they add sour cream to the recipe which makes it even better.

The entire thing (including sweet potato fries and a salad from scratch) takes about 30 minutes to make so it’s perfect for lunch, dinner or if you need to prepare a meal a head of time.

Spicy, Baked Breaded Chicken with Sweet Potato Fries and a Side Salad

This spicy baked breaded chicken with sweet potato fries and side salad is a tasty, quick, and easy meal to make. It's perfect for lunch or a light dinner. 
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course, Salad, Side Dish
Cuisine: American
Servings: 2 people

Ingredients

  • 2 chicken breasts (1 per person)
  • 1/4 cup panko breadcrumbs
  • 1 tbsp sour cream
  • 1 tbsp chili powder (I used 2)
  • 2 cloves garlic minced
  • 2 sweet potatoes cut into fries
  • 1/4 pint grape tomatoes
  • 1 baby gem lettuce
  • 1 small lemon cut in half
  • olive oil extra virgin
  • sea salt
  • ground black pepper

Instructions

  • Start by preheating your oven to 450 degrees.
  • Line two baking sheets with aluminum foil. Now toss the sweet potato fries in extra virgin olive oil with sea salt and pepper and bake on the sheet for about 25 to 30 minutes. Make sure to take them out about half way through and turn them over so they crisp and cook evenly. I like to cut them uneven instead of using my mandolin because it adds more of a home cooked feel to it instead of looking store bought.
  • While the fries are baking, grease the other baking sheet and place the chicken breasts on it so they can thaw if they're frozen.
  • Next heat a drizzle of extra virgin olive oil in a pan over medium heat and cook the minced garlic for 30 seconds (so it doesn't burn). Instantly remove from the heat and add the panko bread crumbs and chili powder to it. Add in a pinch of sea salt and pepper to season it and then mix it together and let it cool.
  • Next add the sour cream to the top of the chicken breasts and then once the seasoning mix is cool, push it down on the sour cream on the chicken breasts so it sticks and stays in place. Now place these in the oven for about 12 or 15 minutes (with the sweet potato fries) until they're cooked through all the way.
  • While they're cooking, chop the lettuce, half the grape tomatoes and then mix them in a large bowl. Add in extra virgin olive oil, sea salt and pepper to taste. Now squeeze 1/2 to 1 lemon in and mix thoroughly.
  • Now plate the meal and serve.

Notes

You can serve it with a white wine like a Chardonnay or Sauvignon Blanc.  I did a light red (petite sirah) because I was craving it, but it didn't really work well with this meal.  You'll either want a heavy white or a light and acidic one.  Vidals could also work well because it will be sweet and taste good with the lemon and chili powder.  

How to Make a Steak Cake – Step by Step

Do you have a carnivore at home looking for a creative confection that will make his or her mouth drool?  This fun recipe will teach you how to make a two tier steak cake that looks like a dessert but is actually a dinner.  There’s no better way to celebrate a meat lover’s birthday than with this fun recipe.  The best part is that it only takes about 30 minutes and has very few ingredients.

How to Make a Steak Cake

Making a steak cake is really easy, a lot of fun and the lucky person who you make it for will absolutely go crazy.  
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 1 cake

Ingredients

  • 2 steaks equally sized (I used filet mignon because it's a celebration dinner)
  • 5 or 6 Yukon potatoes (you can use whatever you like for your mashed potatoes)
  • 2 cloves garlic minced (you can use garlic paste)
  • 1/4 cup milk
  • 1/4 cup shaved parmesan cheese
  • sea salt
  • ground black pepper
  • olive oil extra virgin
  • food coloring (color of your choice)
  • a Ziploc bag or piping bag
  • a frosting spatula

Instructions

  • Start by preheating your oven to 425 degrees and line a baking sheet with aluminum foil. Next chop your potatoes into 1/4 inch cubes and place them in a pot of boiling water and add sea salt. Once they're cooked through, drain the water (this takes about 20 minutes).
  • While the potatoes are boiling, season the steaks with sea salt and pepper and sear them for 5 minutes on each size over a drizzle of olive oil in a pan over medium high heat. Once they're seared, place them on the baking sheet in the oven until cooked. I left them in for 10 minutes and they came out medium rare.
  • Once the potatoes are cooked, drain the water and add in the garlic, milk and season with sea salt and pepper. Mash them together well and then remove 1/4 of them so you can add food coloring for the top frosting. Now color the bottom whatever color you want by adding food coloring and in a separate bowl, add a different color for the top frosting. Once it's mixed in, let it cool off so you can spread and pipe it.
  • Now remove the steaks and place one on a plate. I place a piece of parchment paper underneath so I can slide it off and not have mashed potatoes all over the plate when I serve it. Spread a layer of mashed potatoes on the bottom steak.
  • Now add the top layer and pile on the mashed potatoes. I start at the top and let them spill over the sides. Then using my frosting spatula I smooth it out into a circular shape.
  • Now take the cooled colored potatoes and place them in a Ziploc bag. Cut off the corner and pipe it onto the top of the steak cake. You can also pipe it around the bottom and decorate it however you'd like. I only did around the edges of the steak cake to create a border so I could fill it with shaved Parmesan. If I wanted to really go overboard, I could have torched or browned the Parmesan, but I was ready to eat so I left it as is.
    instructions to make steak cake
  • Slice your steak cake, serve, and enjoy. 
    steak cake recipe

Notes

By using filets (either mignon or sirloin) and providing sharp knives, you can actually slice it like a cake and serve it.  

I will definitely be making this again for my friends for their birthdays and may try doing it with a few other cuts.  The two things that really made this different for me were using quality meats and also the frosting spatula.  Use my partner links below if you want really good quality meats and the same frosting spatula that I used in the pictures above.  Once you’ve made your first steak cake, come back and share how it went by leaving a comment below.

Click here to buy the frosting spatula.  Click here to order your steaks.

Seared Steak Salad with Garlic & Rosemary Vinaigrette

Looking for a really good and easy to make lunch or dinner salad?  This red bell pepper and seared steak salad with a garlic and rosemary vinegrette is the perfect one for you.  It’s easy to make, tastes great and can be modified to include or remove anything you want.  This is a really easy to make salad and everyone will love it!  It’s part of my HelloFresh series as well.

Seared Steak Salad with Garlic & Rosemary Vinaigrette

This seared steak salad with garlic and rosemary vinaigrette may sound complicated, but it's really easy to do and fun to make.  
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, Salad
Cuisine: American
Servings: 2 people

Ingredients

  • 2 steaks (ribeyes, sirloins or whatever your favorites are)
  • 1 small French baguette
  • 1 bag pre-washed mixed green salad
  • 1 red bell pepper
  • 1/4 cup feta cheese (or add more if you like more)
  • 1/3 cup rosemary stripped (I use the Chef'n Zipstrip Herb Stripper to do it quickly)
  • 2 cloves garlic
  • 1 tbsp white wine vinegar
  • olive oil extra virgin
  • sea salt
  • ground black pepper

Instructions

  • Start by preheating your oven to 425 degrees. Wash all of your vegetables and food items that need cleaned.  
  • Now strip the rosemary, crush the garlic cloves, slice the red bell pepper into long strips and slice the baguette into 1/2 inch slices.
  • Now take a baking sheet and place the red bell pepper slices on it with extra virgin olive oil, sea salt and pepper. Next take a piece of aluminum foil and place the garlic and rosemary in it with a large drizzle of extra virgin olive oil. Wrap the rosemary and garlic and place it on the baking sheet. Put this in the oven for 15 minutes total, but take it out at 7.5 minutes so you can flip the red peppers and also add the steaks.
  • While the veggies are cooking, season the steak on all sides with sea salt and pepper. Then add a large drizzle of extra virgin olive oil to a large pan on medium high heat. Place the steaks in on each side for about 3 or 4 minutes. Once they've seared, your veggies are about ready to come out.
  • Place the steaks on the same sheet as the garlic, rosemary and red bell peppers and let them cook until completion (the red peppers and garlic and rosemary mix only need an additional 7.5 minutes).
  • Now unwrap the garlic and rosemary. With a fork or spoon, mash the garlic into a paste and chop the rosemary until it's really fine. Add those to a bowl with the white wine vinegar and add extra virgin olive oil, sea salt and pepper to taste. Now toss this with the bell peppers, salad mix and mix well. 
  • While you're mixing it, drizzle extra virgin olive oil onto the baguette pieces and place them in the oven until they crisp.
  • The last step is to slice the steaks into whatever size pieces you want, add the salad to a plate, place the steak on top and then place the feta cheese over the top. Add the baguettes to the side and you're done.

Notes

You're going to love the taste and the vinaigrette actually tastes better the next day if you have any left.

Thank you for reading this post and if you’ve enjoyed this recipe, subscribe to our newsletter and feel free to share it on Facebook, Pinterest and Twitter.

 

 

Herb de Provence Chicken & Farrow Caprese Salad

Although it sounds scary or fancy, Herb de Provence chicken is really just an herb blend rubbed onto a chicken breast.  The caprese salad with farrow, it’s even easier.  If you want something amazing for Summer and that tastes incredible, this recipe for Herb de Provence chicken and caprese farrow salad is amazing.  It’s another recipe that I got from my HelloFresh subscription.

Herb de Provence Chicken & Farrow Caprese Salad

This herb de Provence chicken and farrow caprese salad recipe is perfect for summer for either lunch or dinner. It takes less than 30 minutes to make and is amazing.  
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course, Salad
Cuisine: Italian
Servings: 2 people

Ingredients

  • 1/4 cup shallots minced
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey
  • 2 chicken breasts
  • 2 tbsp herbs de Provence
  • 1 large bunch basil sliced
  • 3/4 cup farrow
  • 2 roma tomatoes
  • 1 ball buffalo mozzarella
  • olive oil extra virgin
  • sea salt
  • ground black pepper

Instructions

  • Start by adding the farrow to 2 cups of water with sea salt and extra virgin olive oil. Once it boils for a minute, reduce to a simmer and let it finish cooking. Drain the rest of the water out and let it cool on the stove. I added a little bit more extra virgin olive oil so it wouldn't stick together. 
  • While the farrow is cooking, mince the shallot, chop the tomatoes and mozzarella into cubes and slice the basil into long pieces.
    Caprese and farrow salad recipe
  • Now combine the balsamic vinegar, shallots and honey into a small bowl and add a pinch of sea salt and a pinch of pepper. Then add about a tbsp of extra virgin olive oil and mix it together. This is your dressing for the caprese and farrow salad. It's delicious and works really well with the chicken.
  • Now butterfly the chicken breasts (slice through the middle almost all the way) and season it on all sides and the middle with the herb de Provence, sea salt and pepper. Next drizzle extra virgin olive oil in a pan on medium heat and cook the chicken thoroughly. Once it's done, set it aside and when it cools, slice it into thin slices or large chunks.
  • While the chicken is cooling, your farrow should be cool. Combine it with the tomatoes, mozzarella and basil. Next pour the vinaigrette over it and mix it all together. Now add the slices of chicken and you’re done.
    herb de provence chicken recipe

Notes

You can serve this salad with margaritas, mojitos, white wines or anything light and a bit sour or semi dry.   It could go with a sweeter wine like a Vidal or a Riesling, but because of the honey in the vinaigrette, the sweeter drinks and wines might become too much.

Thank you again for reading and feel free to share this on Pinterest, Facebook and Twitter if you liked this recipe.

Spicy Shrimp Saganaki & Israeli Couscous

One of the things I love most about summer are white wines and Mediterranean foods.  You have feta cheese, olives, salts, tomatoes and a million other delicious things.  When I got this recipe from my HelloFresh subscription, I was incredibly excited.

This recipe is easy to do and always a crowd pleaser.

 

Spicy Shrimp Saganaki & Israeli Couscous

Spicy shrimp saganaki is incredibly easy to make, it takes less than 25 minutes and sounds and looks impressive for your guests
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Israeli
Servings: 2 people

Ingredients

  • 12 large shrimp
  • 3/4 cup Israeli couscous
  • 1 small to medium yellow onion
  • 2 cloves garlic
  • 1 box crushed tomatoes (about a cup)
  • 1 tbsp chili flakes
  • 1/2 cup feta cheese
  • 1/4 oz Italian parsley
  • 1 oz green Kalamata olives
  • olive oil extra virgin
  • sea salt
  • ground black pepper

Instructions

  • Start boiling water with salt and extra virgin olive oil in it.
  • Next half and slice the onion into thin slices. Mince the garlic and chop the Italian parsley so it's fine but uneven.
  • Drizzle extra virgin olive oil into a pan and then salt and pepper the raw shrimp and let them cook until they're exactly done. Next remove from the pan and toss the couscous into the large pot. I add extra salt and pepper to the shrimp so I can go lighter later in the sauce.
  • In the pan you cooked the shrimp in, drizzle more extra virgin olive oil and add in the onion and garlic. Toss it until they soften. Once they're half way to translucent, add in 1 tablespoon of chili flakes if you like spicy, go 1/2 if you only like a little heat. Check your couscous and once it's almost done, strain it and plate it. It only takes about 10 minutes so don't overcook it.
  • Now add the crushed tomatoes, olives (you can slice them or leave them whole), 1/2 of the parsley and sea salt and pepper. Once it reduces a little bit over medium heat, add the shrimp back in and turn the heat to low.
  • Now pour the shrimp and sauce over the couscous, sprinkle the feta cheese and the rest of the parsley over the top and serve when it's at a safe temperature to eat. 

Notes

The trick to making this dish is to do everything in order so that all of the flavors work together and you don't lose any.

And that’s how you make spicy shrimp saganaki.  It’s easy and will impress your friends.  It also tastes great with a light to medium bodied red wine and most liquors.  You’ll love serving this dish during the summer and it could be good for winter too.

Riviera Chicken Pasta – OMG Yum! [recipe]

With summer coming I needed to make up a new pasta dish that is light, easy and tastes amazing.  I love, love, love the ocean, but I don’t like fish.  When I was in Italy and Greece on the riviera I feel in love with the non fish foods and instead focused on their flavors.  That’s how I came up with this recipe for Riviera chicken pasta.

It’s easy to make and insanely good.  Your guests, family or whoever eats it will be impressed and may even second guess if you bought it at a store instead of made it at home.

Riviera Chicken Pasta Recipe [Read more…]