Grain Free Raspberry Scones

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I am not ALWAYS big on breakfast, but today is Saturday and sometimes you just need something special!

Prep time:  5 min ~ Cook time:  15 min

Difficulty 1/5

 What you will need:

  • 2.5 c. Almond meal
  • 1.5 c Raspberries
  • 2 tbsp Raw Honey
  • 1 Egg
  • 1 tsp baking soda
  • 1 tsp salt

 How it’s done:

  1. Preheat to 375
  2. In a bowl, mix almond meal, baking soda, salt
  3. In separate small bowl, mix egg and honey well.
  4. Slowly pour egg mixture into the dry mixture, add in raspberries…do not over mix the raspberries
  5. Roll into balls, and shape with hands. 
  6. bake on parchment lined cooking sheet
  7. Bake 12-15 minutes
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Lime, Shrimp & Avocado Salad

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I think LIME and CILANTRO are some of my favorite flavors…add shrimp and we may have reached perfection!  I made this as a side, but it would be fantastic as a filler for lettuce cups.

Total Prep Time: 30 min (Shrimp cleaning/deveining & cooking takes the bulk of the time)

Difficulty: 1/5

What you will need:

  • 1 lb jumbo cooked shrimp, peeled and deveined, chopped* (Note: I always grill my shrimp over open flame…better flavor!)
  • 1.5 c of halved grape tomatoes
  • 2 hass avocado, diced
  • 1 jalapeno, seeds removed, diced fine
  • 1/4 cup chopped red onion
  • 3-4 Fresh lime juice
  • 1 tsp olive oil
  • 1c chopped cilantro (I may have added more)
  • salt and fresh pepper to taste

How it’s done:

  1. In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper.
  2. Let them marinate at least 5 minutes to mellow the flavor of the onion
  3. In a large bowl combine chopped shrimp, avocado, tomato, jalapeño.
  4. Combine all the ingredients together,
  5. add cilantro and gently toss.
  6. Adjust salt and pepper to taste.

Recipe adapted from: http://www.skinnytaste.com

Scallop BLT

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Prep/Cooking time: 20-30 min

Difficulty 3/5 

(for me the “3” comes from trying to get a decent sear on the scallops in a stainless-steel pan)

It is great as first course or appetizer!!

What you will need:

  • 10-12 (or an even number of scallops)
  • EVOO & Butter for frying scallops
  • 2 Roma Tomatoes sliced
  • Butter lettuce – cut into small pieces
  • 4-5 thin slices of prosciutto – baked in oven until crispy

For Tartar Sauce:

  • 1 c Mayo
  • 1c Dill relish (I NEVER use sweet)
  •  tbsp minced onion
  • 3 tbsp lemon juice
  • S&P to taste

How it’s done:

  1. Assemble ingredients for Tartar sauce and refrigerate
  2. Scallops – rinse and pat dry before frying
  3. Add EVOO and Butter to hot frying pan, sear scallops (light brown color on each side…BUT be careful NOT to overcook)
  4. Assemble the stacks as shown…may require toothpicks for presentation

Mario Batali’s Zucchini-Ricotta Fritters

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Sometimes I get desperate for SOMETHING new, so this weekend we gave these a go!  I am really inconsistent when it comes to frying food, so they may not look as good as they should…but they tasted Great!  I topped these with a little Tzatziki, but anything with a little citrus would be good.

What you will need:

  • 2 medium zucchini (about 7 ounces each), coarsely shredded
  • 2 garlic cloves, very thinly sliced
  • 3 large scallions, very thinly sliced
  • 1/2 cup fresh sheep-milk ricotta cheese
  • 2 large eggs
  • 2 teaspoons finely grated lemon zest
  • Kosher salt and freshly ground pepper
  • 1/4 c COCONUT Flour (original recipe used 3/4 cup all-purpose flour )
  • Olive Oil, for frying
  • Lemon wedges, for serving

How it’s done:

  1. In a large bowl, combine the zucchini, garlic, scallions, ricotta, eggs, lemon zest and 1 teaspoon each of salt and pepper. Stir well, then stir in the flour just until incorporated.
  2. Line a large baking sheet with paper towels. In a large skillet, heat 1/4 inch of olive oil until shimmering. Working in batches, add 2-tablespoon mounds of the zucchini batter to the hot oil, spreading them to form 3-inch fritters. Fry over moderately high heat, turning once, until browned and crisp, about 3 minutes. Drain the fritters on the paper towels and serve right away, with lemon wedges.

Make Ahead: The fritters can be kept at room temperature for up to 2 hours and re-crisped in a 325° oven.

Bacon Stuffed Mushrooms – No breadcrumbs

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This comes from my childhood LOVE of Crab Stuffed Mushrooms from Red Lobster…an absolute Must Have when we would visit on special occasions.  Well, thoses days are long gone…but I can still enjoy these little indulgences! 

 

What you will need:

  • 15-20 small button mushrooms
  • 8 oz cream cheese (room temp. is best)
  • 1/2 c Fresh parmesan cheese (I like it shredded, but grated is fine)
  • 3 cloves of garlic
  • 1 tbsp  EVOO
  • 1/4 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp cayenne
  • 4-5 thick slices of Bacon (cooked) chopped
  • Parchment paper
  • Cookie sheet
  • Small frying pan 

 How it’s done:

Preheat oven to 400

  1. Wash mushrooms with wet paper towel, and remove stems
  2. In a small pan, lightly sauté the garlic in EVOO
  3. Once garlic has  cooled, mix all ingredients together
  4. Arrange mushroom caps onto a parchment lined cooking sheet.
  5. Roll mixture into small balls and place into the caps.  Keep in mind the mixture does expand slightly an can over flow the mushrooms
  6. Bake for 20 min (or until bubbly)
  7. Sprinkle with extra parmesan or bacon

Roasted Cauliflower with Whipped Goat Cheese

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Note:  We each ate our own SMALL head of Cauliflower.  I served this with Lamb Rib Chops…very simple dinner, but a VERY fancy presentation and very tasty! 

What you will need:

ROASTED CAULIFLOWER
2 1/2 cups dry white wine
1/3 cup olive oil
1/4 cup kosher salt
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 tablespoon crushed red pepper flakes
1 tablespoon sugar
1 bay leaf
1 head of cauliflower, leaves removed

WHIPPED GOAT CHEESE AND ASSEMBLY
4 ounces fresh goat cheese
3 ounces cream cheese
3 ounces feta
1/3 cup heavy cream
2 tablespoons olive oil plus more for serving
Coarse sea salt (for serving)

How it’s Done:

ROASTED CAULIFLOWER
Preheat oven to 475°. Bring wine, oil, kosher salt, juice, butter, red pepper flakes, sugar, bay leaf, and 8 cups water to a boil in a large pot. Add cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15-20 minutes.
Using 2 slotted spoons or a mesh spider, transfer cauliflower to a rimmed baking sheet, draining well. Roast, rotating sheet halfway through, until brown all over, 30-40 minutes.

WHIPPED GOAT CHEESE

While cauliflower is roasting, blend goat cheese, cream cheese, feta, cream, and 2 tablespoons oil in a food processor until smooth; season with sea salt. Transfer whipped goat cheese to a serving bowl and drizzle with oil.
Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped goat cheese.

FROM: http://www.bonappetit.com

Roasted Margarita Spaghetti Squash

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Such a pretty looking dinner. 

This may qualify as one of my new comfort food dishes… Fresh flavors and super filling…and SO easy!

What you will need:

1 large spaghetti squash
2 tbsp. olive oil
3-4 Roma tomatoes
1/2 c. Finley chopped fresh basil
1 c. shredded mozzarella cheese
1 tsp. each salt & pepper
1 tsp. garlic powder

How it’s Done:
Preheat the oven to 400 degrees.
Using a large knife or a cleaver, slice the spaghetti squash in half lengthwise down the middle. Use a spoon to remove the seeds and center strings.
Drizzle the two halves with olive oil and then sprinkle with salt, pepper and garlic powder.
Place the squash, open side down on a cookie sheet and bake for 35 minutes.
Remove from the oven, check to see if the squash is soft and easily comes up with a fork into a spaghetti like texture. (If it’s too hard to remove, cook for another 10 minutes.)
Remove from the oven, scrape and fluff the stringy squash with a fork. Leave the squash in the skin.
Turn the oven up to broil. Add the tomatoes and fresh basil into the squash, stir and top with the mozzarella cheese.
Place in the broiler for 3-4 minutes, until the cheese is melted and slightly browned. Allow to cool for 5 minutes before serving the squash.

Recipe inspiration: http://acurvygirlsjourney.com