Latest Dishes… Some recipes I HAVEN’T changed… and they are awesome!

So, I have taken a bit of a hiatus from blogging… and I thank you for still checking back for when I continue to blog!!!

I am now going to share a few recipes that I made during my hiatus that are AMAZING!! I am not against sharing other people’s amazing recipes, and telling you to check out their blog! It’s all about sharing and caring, right?! šŸ™‚

About 2 weeks ago, I gave my husband a bit more opinion in what meals I made… usually I pick what sounds good, I cook it, he happily eats the food that I prepare. šŸ™‚ This time, I let him pick out the meals i was going to shop for and prepare!! He was SOOO excited! And, the fun thing is… he picked things I normally wouldn’t! And… they were good!! There were a couple that I did not get adventurous with and so therefore, I did not change the recipe at all.. so, Please venture to their website and check them out!

  1. Bacon, Spaghetti Squash, and Parmesan Fritters
    These are seriously SOOO good! They get all nice and crispy on the outside, and gooey and cheesey on the inside. They are really filling too!! Check out the link here:Ā Bacon Spaghetti Squash ParmesanĀ Frittersspaghetti squash cakes, parmesan fritters, bacon fritters

  2. Easy Coconut Shrimp:
    I LOVE coconut shrimp. Usually I just order it at a restaurant and I’ve never even thought to attempt to make it at home… This was WAAAAY easier than I thought it was! It’s a bit of clean up, because you have to take a few steps to bread the coconut.. but it’s WORTH it!!! Give this easy recipe a try! Ā Easy Coconut Shrimp

This is the best coconut shrimp recipe I've tried and you won't believe how easy it is! A 30 minute recipe. sallysbakingaddiction.com

3. Loaded Sweet Potato Skins. YUM! DO you have some sweet potatoes sitting in your pantry and you don’t know what to do with them??? Give THESE a try! :Ā Loaded Sweet Potato Skins

Simply Loaded Sweet Potato Skins - what a great snack or side for game day!

As I catch up on my blog, and get back “into the groove” of posting recipes 3-5 x per week… with our HOUSE ON THE MARKET… and HOMESCHOOLING!! HA! I will do my best to post as often as possible… in the mean time, check out those recipes!

Shrimp over Mashed Cauliflower – PFC, Paleo, Low-Carb!

There is always a bit of a fad for diets as the years go on. Low-carb does seem to stick around though. There is something to be said for cutting out bread and pasta and definitely seeing results. I love my carbs, definitely, but I do understand the benefits of decreasing the frequency of eating them! So, yesterday I decided to try something I have been nervous to do. Mashed Cauliflower instead of mashed potatoes or grits. Scary huh??!!! But you know what? They were good! I wouldn’t say I couldn’t tell they weren’t cauliflower. I mean, you can tell. But they are creamy, and satisfying! Definitely helps that carb craving! Delicious! Then, when paired with some cajun jumbo shrimp, who could ask for more??!! Protein, a bit of all natural whole fats, AND some “carbs” in the veggies! Perfect! This one is a quick and easy recipe too!

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I’ll try my best to give ingredients and directions and what I used for each separate item.

Shrimp:
  1. 10Ā frozen jumbo shrimp, shelled and de-veined
  2. 3 tbsp extra virgin olive oil
  3. 1/2 tsp garlic powder
  4. splash white wine (optional)
  5. 1/2 tsp onion powder
  6. dash cayenne powder
  7. 1 tsp Emerils Bayou Blast
  8. Salt and Pepper to taste

Shrimp Directions:

Preheat oven to 350 degrees. Mix dry ingredients in a small glass BowlsĀ or ramekin and set aside. Set frozen shrimp onto a foil lined cookie sheet that has lips on each side like : Cookie Pan

Drizzle Olive OilĀ over the shrimp and splash with white wine (if desired) and sprinkle the dry ingredients over top of the shrimp and toss a bit to get completely coated. Place into oven and bake for 12-16 minutes until white/pink and cooked through, no longer any transparent parts of the shrimp. Place onto a generous helping of the mashed cauliflower and top with some shredded cheese of your choice!

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Mashed Cauliflower:

1/2 largeĀ head cauliflower
2 TB butter
1/4 cup grated Parmesan
1/2 teaspoonĀ garlic powder
1 carton chicken broth (or water if you prefer – vegetarian)
1/4 cup whole fat Greek Yogurt (PLAIN!!!!)
Salt and Pepper to taste

Directions:

Set a stockpot of chicken broth (or water)Ā to boil over high heat.

Clean and cut cauliflower into small pieces. Cook in boiling water for about 6-10 minutes, or until well done. Drain well. Immediately after, transfer to a large Glass BowlĀ or plastic bowl.

In a bowl with an hand mixer orĀ in a food processor, puree the hot cauliflower with the butter, greek yogurt, Parmesan, garlic powder, salt and pepper until almost smooth. Then stir with Spatula.

Set aside and keep warm.

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Quickly, for the spinach… if you so desire… it’s just wilted spinach. You toss a LARGE handful of spinach into a skillet with a TB of butter, salt and pepper and a bit of hot sauce… sautee until the softness that you desire…or wiltyness?? šŸ™‚ I just created a word… right? Or not. Whatever.

Oh, and if you wonder what dishes I use… they Ā are hard to find! My husband and I got them for a wedding gift… but here’s a link just in case you are interested!Ā http://www.overstock.com/Home-Garden/Sango-Splash-16-piece-Dinnerware-Set/4012688/product.html

And now, for the quote of the day:

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