Sunday, June 5, 2016

Cajun Style Shrimp Scampi


  • For the rice:

  • 2 ½ cups chicken broth

  • 1 cup long grain rice

  • ½ cup onion, minced

  • ¼ cup celery, minced

  • ¼ cup green bell pepper, minced

  • 1 garlic clove, minced

  • 3 tbsp butter

  • ¼ tsp paprika

  • ¼ tsp cayenne pepper

  • ½ tsp dried oregano

  • ½ tsp dried basil

  • Salt & pepper to taste 

  • For the shrimp:

  • 1 lb large shrimp, peeled and deveined

  • 2 tsp Cajun seasoning 

  • 1 tbsp olive oil

  • 2 tsp garlic, minced

  • 2 tbsp butter

  • ¼ cup white wine

  • 1 tbsp freshly squeezed lemon juice

  • Lemon zest

  • Salt & pepper to taste

  • Finely chopped parsley 

Let's get Cooking...

  1. In a pot over medium heat, add butter, onion, celery, bell pepper, and garlic. Saute the vegetables for about 5 minutes, and then add the seasonings. Stir in the rice and toss well to coat. 

  2. Once the grains are lightly golden, stir in the chicken broth. Cover and let simmer to cook for about 15-20 minutes. Once cooked and all the liquid has absorbed, fluff with a fork.

  3. Rub the shrimp with Cajun seasoning, salt, and pepper. Heat olive oil in a pan on medium heat. Add shrimp and cook for 2-3 minutes, just until seared but not fully cooked. Remove from pan and set aside. 

  4. Add garlic to the pan, sauté for a minute, and then stir in the butter. Pour the white wine and lemon juice and allow to slightly thicken. 

  5. Turn off the heat and toss the shrimp and parsley in the sauce. Serve over the rice. 

Tuesday, April 19, 2016

Cauliflower Tortillas


  • 3/4 head cauliflower
  • 2 large eggs
  • 1/4 cup chopped fresh cilantro
  • juice from 1/2 lime (add the zest too if you want more of a lime flavor)
  • salt and pepper, to taste


  1. Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper.
  2. Trim the cauliflower, cut it into small, uniform pieces, and pulse in a food processor in batches until you get a couscous-like consistency. The finely riced cauliflower should make about 2 cups packed.
  3. Place the cauliflower in a microwave-safe bowl and microwave for 2 minutes, then stir and microwave again for another 2 minutes. Place the cauliflower in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible, being careful not to burn yourself. Dishwashing gloves are suggested as it is very hot.
  4. In a medium bowl, whisk the eggs. Add in cauliflower, cilantro, lime, salt and pepper. Mix until well combined. Use your hands to shape 6 small "tortillas" on the parchment paper.
  5. Bake for 10 minutes, carefully flip each tortilla, and return to the oven for an additional 5 to 7 minutes, or until completely set. Place tortillas on a wire rack to cool slightly.
  6. Heat a medium-sized skillet on medium. Place a baked tortilla in the pan, pressing down slightly, and brown for 1 to 2 minutes on each side. Repeat with remaining tortillas.


  • You can munch these by themselves, make quesadillas with them, or add some taco filling and fold it like a taco.
  • Nutritional Information per serving (using 1/8th teaspoon salt and pepper) -Serving size: 1 tortilla- Calories: 42.9, Fat: 1.8g, Saturated Fat: .6g, Sugar: .1g, Sodium: 95.7mg, Fiber: 1.8g, Protein: 3.6g, Cholesterol: 62mg, Carbohydrates: 4.2g

Parmesan Roasted Cauliflower

  • 7 cups cauliflower florets, cut to bite sized pieces
  • 3 to 4 tbsp olive oil
  • 1 cup Italian bread crumbs
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/3 cup parmesan cheese
  1. Preheat oven to 425 degrees F. Line a large, rimmed baking sheet with foil and spray liberally with non-stick cooking spray. Set aside.
  2. Combine the cauliflower and olive oil in a large zip close bag and shake to coat.
  3. Add the remaining ingredients to the bag and shake until coated, pressing slightly to help the breading stick. Pour onto the baking sheet and spray the tops of the cauliflower with cooking spray and bake for 20 minutes. Stir the cauliflower and continue to bake an additional 10 minutes. Serve hot. 

Cheesy Roasted Cauliflower

  • nonstick cooking spray
  • For Cauliflower:
  • large head cauliflower
  • 1 1/2 tbsp. extra virgin olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • For Cheese Sauce:
  • 1/4 tsp. pepper
  • 4 tbsp. unsalted butter
  • 2 large cloves garlic, minced
  • 4 tbsp. flour
  • 2 cups milk
  • 2 cups shredded sharp cheddar cheese, divided
  • salt and pepper, to taste
  • For Topping:
  • 1/2 cup panko
  • 1/2 tbsp. extra virgin olive oil
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1 tbsp. chopped flat leaf parsley
  1. Preheat oven to 425 degrees. Spray a large baking sheet with nonstick cooking spray.
  2. Prepare cauliflower:
  3. Cut cauliflower into large florets and place on baking sheet.
  4. Drizzle cauliflower with 1 1/2 tbsp. olive oil, then sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Mix well.
  5. Place baking sheet in oven and roast cauliflower until tender, about 15 minutes.
  6. Prepare cheese sauce:
  7. While cauliflower is roasting, melt butter in a medium skillet over medium high heat.
  8. Add garlic to butter and saute until fragrant, about 30 seconds.
  9. Stir flour into butter with a whisk.
  10. Continue cooking, stirring constantly, until flour mixture is golden, about 2-3 minutes.
  11. Slowly whisk in 2 cups milk.
  12. Cook, stirring frequently, until sauce is thickened, about 2-3 minutes.
  13. Stir 1 1/2 cups cheddar cheese into sauce until smooth. (Reserve remaining cheese for assembling gratin.)
  14. Remove cheese sauce from heat, then season generously to taste with salt and pepper.
  15. Prepare topping:
  16. Place panko in a small bowl.
  17. Drizzle with olive oil, then add salt and pepper. 
  18. Stir together well. 
  19. Assemble gratin:
  20. Spray a shallow casserole dish with nonstick cooking spray.
  21. Add roasted cauliflower to casserole.
  22. Pour cheese sauce evenly over cauliflower.
  23. Sprinkle remaining 1/2 cup cheese over sauce.
  24. Top gratin with panko.
  25. Place gratin in oven and bake for until browned and bubbly, about 25 minutes.
  26. Let gratin cool for a few minutes, sprinkle with parsley, and serve. Enjoy!

Sunday, March 27, 2016

Armando's Poblano Pasta

Boil 3 poblano peppers with spaghetti noodles.

Remove the poblano peppers and blend with 4 cans of mexican cream (Creama) in a blender then mix with cooked and drained spaghetti noodles. Recipe didn't specify but I would think you would remove the seeds from the peppers before blending.

Armando's Chipotle Shrimp

1/4 of a can of Chipotle peppers in Adobo sauce, mix in blender with 3/4 C of Mayo
1 lb of gulf shrimp, cleaned and deveined (not sure on the amount of shrimp as the recipe did not specify)

Salute the shrimp in butter the and the sauce to the shrimp. Mix until heated through and well blended.

Friday, March 25, 2016

Pomegranate Breakfast Parfait

Prep time
Total time
Serves: 1
  • ½ cup plain greek yogurt
  • ¼ cup granola
  • ¼ cup pomegranate arils
  • 2 Tbsp pumpkin seeds
  • ½ Tbsp honey

  1. In a glass, add a layer of each item.
  2. Drizzle with honey.
  3. Enjoy!
Nutrition Information
Calories: 336 Fat: 22.6 Carbohydrates: 74.7 Fiber: 8.7 Protein: 19.3