Shrimp Scampi with Zucchini Noodles

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Are you trying to cut down on carbs and eat more veggies? Zucchini noodles are a healthier, low carb, gluten-free alternative to pasta.

To make zucchini noodles you can use a spiral slicer. I used a spiral slicer like this one. Just a couple of quick turns and in less than a minute you will have a plate of zoodles (zucchini + noodles=zoodles).

INGREDIENTS

  • 2 Tablespoons olive oil
  • 1 pound jumbo shrimp, shelled and deveined
  • 1 Tablespoon minced garlic
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1/4 cup white wine
  • 2 Tablespoons freshly squeezed lemon juice
  • 2 medium zucchini, cut into noodles (See Kelly’s Notes)
  • Chopped parsley, for garnish

 

INSTRUCTIONS

Place a large sauté pan over medium-low heat. Add the olive oil and heat it for 1 minute. Add the garlic and crushed red pepper flakes and cook them for 1 minute, stirring constantly.

Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan.

Increase the heat to medium. Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the zucchini noodles and cook, stirring occasionally, for 2 minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garnish with parsley and serve immediately.

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Salted Caramel Cookies

 

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Happy Monday, friends! I understand that there are about a million different chocolate chip cookie recipes out there, but if you were to make one recipe, THIS would be the one I’d recommend! The cookies have a smooth sweetness from the caramel used in the batter, and then a nice hint of salt from the sea salt on top.

Ingredients 

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 sticks butter, softened
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cups semi-sweet chocolate chips
  • 1 cup caramel bits or caramel candies, (Werthers) chopped
  • 1 1/2 teaspoons flaky sea salt

Directions

Preheat the oven to 375 degrees F

Whisk the flour, baking powder, baking soda and fine salt together in a bowl.

With an electric mixer, beat the brown sugar, granulated sugar and butter together in a large bowl until light and fluffy, 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat to combine. Add the flour mixture and beat until just incorporated. Stir in the chocolate chips and caramel bits.

Scoop heaping tablespoons of the dough onto the baking sheets, leaving about 2 inches of space between the cookies (you will have cookie dough left over). Sprinkle each cookie with a pinch of sea salt.

Bake the cookies until golden brown, rotating the position of the baking sheets halfway through, 13 minutes. Transfer the cookies to a rack to cool. Meanwhile, cool the baking sheets and repeat with the remaining cookie dough.

Mexican Quinoa Skillet

This week I am trying to stick to clean eating. I have to get some control over my eating before June! With a fun Mexican twist, this dish is packed full of so many delicious flavors, from the lime juice to the hint of spiciness from the chili powder and jalapeno. And not only is this healthy and nutritious but it’s also unbelievably easy to make. Simply throw everything into the skillet and that’s it. Even the quinoa is cooked right in the pan, I love a dish that doesn’t require a lot of dishes.

 

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INGREDIENTS:

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 cup quinoa
  • 1 cup vegetable broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1 avocado, halved, seeded, peeled and diced
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

  1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
  2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
  3. Serve immediately.

| Quinoa Stir Fry |

Pumpkin Bread

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Happy Monday lovies! I hope everyone had a great weekend, we sure did! Friday we went to dinner with my cousin and her husband at 317 Burger. We had a delicious grilled cheese and pumpkin ale beer!

Saturday I spent the day organizing my closet, I boxed up all of my summer clothes and got out my fall and winter, bring on the sweaters and boots! Then I did some baking and stumbled across this delicious pumpkin bread recipe! It’s a must try!

BREAD

1 15-ounce can (1 3/4 cups) pumpkin puree
1/2 cup (120 ml) vegetable or another neutral cooking oil or melted butter (115 grams)
3 large eggs
1 2/3 (330 grams) cups granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon fine sea or table salt
3/4 teaspoon ground cinnamon
Heaped 1/4 teaspoon fresh grated nutmeg
Heaped 1/4 teaspoon ground ginger
Two pinches of ground cloves
2 1/4 cups (295 grams) all-purpose flour

Heat oven to 350 degrees F. Butter a 6-cup loaf pan or coat it with nonstick spray.
In a large bowl, whisk together pumpkin, oil, eggs and sugar until smooth. Sprinkle baking powder, baking soda, salt, cinanmon, nutmeg, ginger and cloves over batter and whisk until well-combined. Add flour and stir with a spoon, just until mixed. Scrape into prepared pan and smooth the top. In a small dish, or empty measuring cup, stir sugar and cinnamon together. Sprinkle over top of batter.

Bake bread for 65 to 75 minutes until a tester poked into all parts of cake (both the top and center will want to hide pockets of uncooked batter) come out batter-free, turning the cake once during the baking time for even coloring.

You can cool it in the pan for 10 minutes and then remove it, or cool it completely in there.

More of my favorite fall recipes you may have missed:

| Pumpkin Muffins |Pumpkin Cheese ball |Pumpkin Desserts |

Butternut Squash Pasta

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The Fiancé even likes this one so you know it has to be good, this is a super satisfying fall pasta dish. 

Life has been so hectic lately, I almost can’t believe I’m still standing. I have been really bad about consistently making new blog posts, this is a good recipe to jump back in with. This  butternut squash pasta is a great transition dish from summer to fall, and contains just enough carbs to keep me going through all this crazy.

I want to express my extreme gratitude to all of you who keep reading despite my uneven posting schedule.  So here it is an amazing butternut squash sausage pasta dish!

 

INGREDIENTS:

11 oz (4 links) spicy chicken Italian sausage
1 lb butternut squash, peeled and diced
1 tbsp whipped butter
10 oz pasta, wheat or gluten-free
1/4 cup shallots, minced
3 cloves garlic, minced
2 cups baby spinach, roughly chopped
2 tbsp fresh shaved parmesan cheese
4 sage leaves, sliced thin
kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

Bring a large pot of salted water to a boil. Add butternut squash and cook until soft.
Remove squash with a slotted spoon and place in a blender, blend until smooth.
Add pasta to the boiling water and cook according to package directions for al dente, reserving at least 1 cup of the pasta water before draining.
Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.
Reduce heat to medium-low and melt the butter, sauté the shallots and garlic until soft and golden, about 5 – 6 minutes.
Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water (I used about 1 cup) to thin out the sauce to your liking.
Add baby spinach and stir in parmesan cheese and sage. Toss in cooked pasta and sausage and mix until well coated.
Serve with additional parmesan cheese on the side if desired.

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Check out these amazing butternut squash roasted veggies and TONS of recipes HERE,  oh my!!

DIY Coffee Scrubs

Recently coffee body scrubs have become extremely popular and have become an instagram favorite. Being curious as ever, I automatically wanted to try this amazing exfoliator that tones, tightens and brightens your skin. I started looking online and was finding these scrubs for $20 plus dollars. That’s when I decided to save some money and make my own.

Coffee

It is so SO easy to make this coffee scrub and after using it a couple of times I can already see results, my skin feels so much smoother and more hydrated. All you need is a bag of ground coffee which costs $4 and some coconut oil which I already had. These will make a load of coffee scrub “cubes” which you just pop out the freezer whenever you would like.
What you need:
 Ground coffee
Coconut oil
Ice cube tray
What you do:
Melt the coconut oil on a low heat
Pour in the ground coffee, the amount depends on personal preference but I added quite a bit
Pour into ice cube tray
Put in freezer
Get out and use them!

Cauliflower Buffalo Tacos

Ingredients

1/2 head cauliflower cut in bite sized pieces

4 tsp. olive oil

1 tsp. garlic powder

1 tsp. chili powder

3/4 cup buffalo sauce separated

8 taco-sized flour tortillas

1 head romaine lettuce chopped

1 avocado pitted and diced

ranch to taste

cilantro or green onion diced (optional)

Instructions

Preheat oven to 425 degrees and line a baking sheet with foil.

In a large bowl combine cauliflower, olive oil, garlic powder, chili powder, pepper and 1/4 cup of buffalo sauce. Stir to combine. Spread evenly on baking sheet and cook for 20 minutes, flipping halfway.*

Five minutes before the cauliflower is done cooking, heat up the remaining buffalo sauce in a saucepan or in the microwave.

Remove cauliflower from the oven and place it back in the bowl. Add remaining heated buffalo sauce and stir to combine.

To assemble tacos, load each tortilla with romaine, avocado and cauliflower. Drizzle with ranch and top with cilantro or green onion.

Quinoa stir fry

How to Make It

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken; sauté 9 minutes or until cooked thoroughly. Place chicken in a bowl. Return pan to medium-high heat. Add remaining 1 tablespoon oil to pan. Add onions, broccoli, beans, peppers (your choice of any veggies) stir-fry 4 minutes or just until tender. Add 2 tablespoons soy sauce, 1 tablespoon vinegar, and salt; cook 30 seconds.

Stir in  1 tablespoon soy sauce, remaining 1 tablespoon vinegar, quinoa, cilantro, and sugar. Toss well to combine.

Chicken-Sausage BBQ Kabobs

 

Kabobs are probably one of my favorite things to make on the grill because they are super easy, usually pretty healthy for you, and always come out tasting amazing! These grilled chicken sausage kabobs were no exceptions and they come together in less than 30 minutes!

Ingredients

1/3 cup Sweet Baby Rays BBQ Sauce
4 teaspoons Olive Oil
3/4 teaspoon Cayenne Pepper
1/2 lb Boneless Chicken Tenders, about 4 pieces
2 each bell peppers (red, green, orange, or yellow)
1 red onion
1 can pineapple
4 each Nature’s Place Mild Italian Chicken sausage

 Directions

1.  Preheat grill to medium high. Mix olive oil, cayenne pepper and olive oil into a bowl.
2. Cut each chicken tender into 3 pieces, add to the bowl with 2 tablespoons of marinade mixture, and toss well. Cut peppers into 1 1/2-inch pieces. Cut each sausage into 4 pieces.
3. Thread peppers, onion, pineapple, chicken, and sausage onto skewers, evenly dividing the ingredients among the 4 skewers. Each skewer should have 4 pieces of sausage, 3 pieces of chicken, and several pieces of pepper.
4.  Place kabobs on the grill. Cook 5 to 6 minutes until well marked. Using tongs, turn kabobs and generously brush with marinade. Continue to cook and rotate at 3- to 4-minute intervals until chicken is cooked through.
5. Transfer skewers to a platter and serve.