Tuesday, August 7, 2018

Shrimp and Tomato Salad

I have been eating healthier this summer.  I have actually been doing Whole 30 for a little over a week.  I am so thankful for the Whole 30 Recipes on Instagram.  They have a guest blogger each week and I have found some amazing people with wonderful recipes and ideas.  If you are on Instagram, you should follow Whole 30 Recipes. 

One of the guest bloggers I found is Mac at Healthy Little Peach.  She has been a guest blogger a few times over at Whole 30 Recipes.  I love her recipes - most are easy and all are so yummy.  I love listening to her talk - great southern accent!

I needed a summer dish to take to a summer cook-out... and doing Whole 30... I wanted something I would enjoy and be excited about.  Mac shared this Shrimp and Tomato Salad on the Whole 30 Recipes Instagram page.  I made it a second time last night - I LOVE IT!  I could eat the whole bowl.  It reminds me a little of a fresh tasting ceviche - but the shrimp is already cooked.  You should visit Healthy Little Peach and on Instagram!




Shrimp and Tomato Salad ( adapted from Whole 30 Recipes and Healthy Little Peach)

2 cups cooked shrimp
1 large cucumber, diced
1/3 cup red onion, chopped
1 avocado, diced ( I used two)
2 cups multi-colored cherry and grape tomatoes, cut into fourths
1 1/2 tsp salt
1/2 tsp garlic, minced
1 tsp pepper
1/4 cup olive oil
3 Tbsp red wine vinegar
juice from 1 lime
juice from 1 lemon
2 Tbsp cilantro, chopped

Chop the cucumber, onion, and slice the tomatoes in fourths.  Cut the shrimp in half; Cut the avocados and remove the pit and cut into large cubes; Transfer all of the veggies and shrimp to a mixing bowl;  Add the seasonings, olive oil, vinegar, juices and cilantro and gently toss to combine.  Child for 1 - 2 hours before serving.

Monday, August 6, 2018

Orange Spiced Nuts

I love making different flavored nuts and snack mixes.  I think they are great to have on hand to take to a party, etc.  My friend Michelle shared this yummy recipe with me.  I love these yummy Orange Spiced Nuts.  I chatted with Michelle and this recipe originally came from the Pioneer Woman.  Ree calls them Fancy Roasted Cocktail Nuts. I made them recently to add to a charcuterie board and they were a perfect addition.  We couldn't stay out of them!!

My first batch burned so I lowered the temp and cooked them a little less.  I see that The Pioneer Woman has a few other flavor suggestions to try.



Orange Spiced Nuts (adapted from The Pioneer Womans Fancy Roasted Cocktail Nuts)

1 cup roasted unsalted Cashew halves ( I used salted)
1 cup Walnut halves
1 cup Pecan halves
1 cup whole roasted unsalted almonds ( I used raw)
1 Tbsp fresh Orange zest ( I used more... or zest of a whole orange)
2 Tbsp fresh rosemary, minced
1/2 tsp cayenne pepper
1 tsp sea salt
1/4 cup pure maple syrup

Preheat oven to 300. 

In a large bowl, stir to combine nuts and spices.  Drizzle maple syrup over the mixture and stir to evenly distribute. 

Spread out evenly on a sheet pan and roast for 30 minutes.  ( I put mine on parchment paper).  Roast for 25 - 30 minutes - stirring once halfway through.

When the nuts come out of the oven, immediately remove them to a bowl.  I left mine on the parchment paper - gently making sure they didn't stick to each other. Store in an airtight container for several days.

Thursday, July 12, 2018

Strawberries and Mixed Greens

We have been enjoying summer salads.  Chris will grill chicken and then we have a roasted vegetable with it or toss it with a fun summer salad.  Love the Pear and Walnut Salad I posted recently.  I also brought back the Mandarin Orange salad into our rotation. 

I have had this Strawberry Salad in my recipes for years and just decided to make it again.  I LOVE it.  I made for the 4th of July.  We extra greens and strawberries so we have enjoyed it for several meals - as a main course with grilled chicken or as a side dish.  My hubby added feta cheese to the mix! 


Strawberry Salad

Salad:

1 bag of spinach leaves or mixed greens
1 pint of strawberries, sliced
2 oz sliced almonds, toasted
feta cheese or another cheese, optional

Dressing:

1/2 cup sugar
1 Tbsp poppy seeds
2 Tbsp sesame seeds
1 1/2 tsp minced onion
1 1/4 tsp Worcestershire sauce
1/4 tsp paprika
1/2 cup vegetable oil
1/4 cup cider vinegar

Mix all ingredients together and refrigerate overnight or 4-6 hours.  Take out of fridge a little before serving to get to room temperature... or easier to shake and mix.

Toss salad and dressing just before serving.

Printable Version

Monday, July 9, 2018

Yummy Salsa - with a few Jenna additions

Our middle daughter is an awesome photographer and is fortunate to take pictures all over the world.  She recently did an engagement shoot in Colorado for some Baylor friends.  You should follow Jenna Routh on Instagram to see her great work or visit Jenna Routh Photography.

Jenna got this salsa recipe from a friend in Colorado.  She came home and raved on and on about it.  Jenna has made it several times and made several additions.  Jenna likes more of everything - lots of flavor.  We found the Del Monte Mexican tomatoes at Walmart.  I know the family in Colorado orders them through Amazon.





 Leslie's Salsa - with lots of Jenna additions..... Jenna likes lots of cilantro and lime so adjust according to your taste

2 cans Del Monte Mexican Tomatoes (jalapeno, garlic and cumin), drain juice of one can
2 garlic cloves, finely minced
1 jalapeno, roasted and chopped (more if want hotter)
3/4 cup onion, chopped
3/4 bunch cilantro, finely chopped
juice of a whole lime
salt and pepper to taste

Preheat oven to 350.  Wrap jalapeno in foil and put in oven for about 10 - 12 minutes.  Take out and dice. (wear gloves if sensitive to jalapeno juice)  In a blender, add tomatoes, onions, garlic, jalapeno, cilantro, lime juice and salt/pepper.  Blend to get your desired consistency.  Serve with favorite chips.