Saute of Shrimp and Veggies in Balsamic Vinegar

Saute of Shrimp and Veggies in Balsamic Vinegar

1 1/2 pounds shrimp (thawed, if frozen), peeled, deveined, and rinsed

1/2 C. balsamic vinegar

1 bunch broccoli

1 pound shiitake mushrooms

1 T. olive oil

Salt

Ground black pepper

2 C. hot cooked brown rice

 

In a medium bowl, toss the shrimp and 1/4 C. balsamic vinegar. Marinate in the refrigerator for 30 minutes. Meanwhile, cut the broccoli into small florets, keeping 1/2″ of the stalk. Remove and discard the stems of the mushrooms. Thickly slice any large caps. In a large skillet over medium-high heat, warm the oil. Add the broccoli and cook, stirring, for 2 to 3 minutes, or until nearly fork-tender. Add the mushrooms and cook, stirring, for 2 minutes, or until tender and lightly browned. Season to taste with salt and pepper. Reduce the heat to medium; add the drained shrimp. Cook, stirring, for 2 minutes. Stir in the remaining 1/4 C. balsamic vinegar. Cook, stirring, about 1 minute longer, or until the shrimp are pink and opaque in the thickest part. Serve over the brown rice.

Cornflake Crumb Oven-Fried Chicken

Cornflake Crumb Oven-Fried Chicken

Cornflake Crumb Oven-Fried Chicken

 

2 eggs

1/3 C. milk

5 C. cornflakes cereal

1 tsp. salt

3/4 tsp. dried marjoram

1/2 tsp. freshly ground pepper

1 (3-pound) chicken, cut into 8 pieces

3 T. butter, melted

 

Preheat oven to 3 75 °F. In a shallow dish, whisk together eggs and milk to blend. In a food processor, crush cereal to make 1 1/2 C. fine crumbs. Place crumbs in a paper bag along with salt, marjoram, and pepper. Dip chicken pieces into milk, then shake a few pieces at a time in seasoned cornflake crumbs to coat completely. Arrange, skin side up, in a single layer without touching, in a 10×15-inch jelly roll pan or a 9×13-inch baking dish. Drizzle melted butter over chicken. Bake without turning until chicken is crispy brown outside and white throughout and juices run clear when pricked, 40 to 45 minutes.

Lemon Marinade for Fresh Mozzarella

Lemon Marinade for Fresh Mozzarella

1 1/2 C. extra-virgin olive oil

1-2 inch x 1- inch strip of lemon peel (yellow part only)

1 garlic clove, minced

1 fresh bay leaf

1 sprig fresh rosemary

1 sprig fresh thyme

1 sprig fresh oregano

1/2 tsp. crushed red pepper

1/4 tsp. salt

1 pound mozzarella bocconcini or ciliegini, drained

 

In a small saucepan over low heat, warm the olive oil. Add the lemon peel, garlic, bay leaf, rosemary, thyme, oregano, crushed red pepper and salt and let steep for 3 to 5 minutes over low heat. Remove from heat and allow to completely cool. When cool, pour over the bocconcini and allow to marinate for 2 to 4 hours and up to 1 week before serving.

Roasted Tahini Cauliflower

Roasted Tahini Cauliflower

1 head cauliflower, cleaned and chopped into florets
3 T. tahini
1 tsp. cumin
1/2 tsp. salt
1/4 C. warm water
olive oil cooking spray
lemon wedges

Preheat oven to 425 degrees. Spray a 9×13″ roasting dish with cooking spray. Whisk together tahini, warm water, cumin, and salt. In a large bowl, combine cauliflower with tahini dressing. Coat thoroughly. Pour cauliflower mixture into roasting tray and roast for 25 minutes or until tender when poked with a fork. Squeeze lemon wedges over top and serve warm.

Sicilian Sausage and Fennel Pasta

Sicilian Sausage and Fennel Pasta

3/4 lb. bulk Sweet Sausage

1 bulb fresh Fennel, tops and outer layer trimmed away

1/2 White Onion

3 cloves Garlic

A Pinch Allspice

Black Pepper

1 C. Chicken Broth

1/3 C. Pernod or Anisette liqueur

1 lb. Penne

3 T. Heavy Cream or Half and Half

Grated Parmigiano Reggiano Cheese

 

Break up sausage in deep skillet and brown over medium heat. Cut fennel and onion into chunks and process with garlic in food processor. Add fennel, onion, and garlic to pot. Sprinkle with allspice and pepper. Give the pan a good shake. Add broth. Cover and reduce heat to low. Simmer for 10 minutes, until fennel bits are tender. Uncover and bring heat up to medium again. Let broth reduce by half, about five minutes.  Douse with liquer. Bring mixture to a boil. Drain pasta. Add cream to sauce and give pan a shake. Toss immediately with pasta. Serve with grated cheese and more pepper.

Eggplant Alla Pizzaiola

Eggplant Alla Pizzaiola

1/4 C. (1 ounce) grated parmesan and Romano cheese blend

1 T. dried whole grain bread crumbs

2 tsp. minced garlic

3/4 tsp. dried oregano

1/4 tsp. salt

1/4 tsp. ground black pepper

1 1/4 pounds japanese or italian eggplant, cut into 1/4″-thick slices

4 ounces (one-quarter block) firm tofu, cut into 1/4″ pieces, patted dry

1 C. canned diced tomatoes

2 T. olive oil, preferably extra virgin

 

Preheat the oven to 375°F. Coat a 12″ x 8″ baking dish with vegetable oil spray. On a sheet of waxed paper, combine the cheese, bread crumbs, garlic, oregano, salt, and pepper. Dip both sides of the eggplant slices into the mixture. Shake off any excess. Arrange in slightly overlapping rows in the pan. Scatter on the tofu, tomatoes (with juice), and the remaining crumb mixture. Drizzle with the oil. Bake for about 45 minutes, or until the eggplant is tender when pierced with a knife. If desired, broil 6″ from the heat source for 2 to 3 minutes, or until browned on top.

 

Yield: 4 servings

Calories: 187

Fat: 11g

Fiber: 6g

Moroccan Turkey with Carrots

Moroccan Turkey with Carrots

1/4 C. minced onions

3 T. lime juice

1 T. minced garlic

1 T. olive oil

1 tsp. grated fresh ginger

1/2 tsp. curry powder

1/2 tsp. paprika

1/4 tsp. ground cinnamon

2 pounds turkey drumsticks (2 drumsticks), skinned

2 C. sliced carrots

1 C. apple juice

1 T. packed brown sugar

1/4 tsp. ground cumin

 

In a 13″ x 9″ baking dish, combine the onions, lime juice, garlic, oil, ginger, curry powder, paprika, and cinnamon. Mix well. Add the turkey and pat the mixture onto the pieces to coat them evenly. Cover and refrigerate overnight. Preheat the oven to 400°F. In a medium bowl, combine the carrots, apple juice, brown sugar, and cumin. Mix well. Spoon around the turkey. Cover and bake for 1 hour, or until the turkey is no longer pink in the center. Check by inserting the tip of a sharp knife into the thickest part of 1 drumstick. To serve, cut the turkey off of the bone. Slice and serve with the vegetables.

Mad Tuna Salad

Mad Tuna Salad

Mad Tuna Salad

 

1 cup Tuna in oil (drained and flaked)

1 cup creamed cottage cheese

1/2 cup Mayonnaise

1/4 cup finely chopped green onions

1/4 finely chopped fresh celery

1/2 cup roughly chopped Blue Diamond Barbecue Flavor Almonds

5 chopped fresh radishes

Garlic Salt and Black Pepper

 

Carefully fold all ingredients together until well mixed. Refrigerate and don’t dare eat any of it until tomorrow.

Mixed Berry Custard Pie

Mixed Berry Custard Pie

12 ounces fresh or frozen berries of your choice (if using frozen berries, defrost in a bowl overnight in the refrigerator)

4 large eggs

3/4 C. whole milk

1 tsp. vanilla extract

1 C. sugar

2 T. plus one tsp. flour

1 9-inch homemade or store-bought unbaked pie crust

 

Position an oven rack in the middle of the oven; preheat to 375 degrees. If your berries are still frozen, defrost in a microwave set on low. Be sure to retain any juices from the berries. Whisk together the eggs, milk and vanilla extract in a medium bowl. Add the sugar and flour; combine until smooth. Arrange the berries in an even layer in the unbaked pie shell and pour in any reserved juices. Pour the egg-milk mixture over the berries. Bake for about 45 to 50 minutes or until the center of the pie has set. Transfer to a wire rack to cool completely before serving.

Shrimp Mull

Shrimp Mull

Shrimp Mull

 

2 slices bacon, fried

1 medium onion, diced

1 medium green bell pepper, diced

1 cup celery, diced

2 (4 1/2 ounce) cans small shrimp

1 tsp. chili powder

1 T. Worcestershire sauce

1 1/4 cups ketchup

 

After frying bacon, remove and drain. Slightly brown onion in bacon drippings. Add pepper and celery and cook until soft. Add undrained shrimp, chili powder, Worcestershire sauce, crumbled bacon and ketchup. Cook until thickened. Serve hot over cooked rice.

Scattered Summer Sushi

Scattered Summer Sushi

 

2 C. Japanese rice (around 430g)

6 Tsp. sushi rice vinegar (or check label)

1 Tsp. sake (optional)

1 piece dried konbu (optional)

2 eggs

1 egg yolk

2 tsp cornflour

Large pinch salt

Pinch sugar

Vegetable oil

1 Cucumber

1 Carrot

Handful mange tout (cooked)

4 tofu pouches (optional)

16 large prawns (shrimp)

1/2 C. edamame beans (cooked)

 

Make your sushi rice – I recommend you buy a rice cooker, as it takes all of the guesswork and stress out of cooking rice. Mine cost me about £10 three years ago and is still working fine. Firstly, wash the rice thoroughly and leave it to soak for half an hour. Then, drain and add your sushi rice to the same quantity of water in your rice cooker. Add the sake and konbu if using, then switch on and leave to cook. Once it has finished, leave it to rest for 15 minutes. Turn the rice out into a damp, flat container (like a Pyrex oven dish) and add the sushi rice vinegar. Using a damp wooden spoon, turn the rice gently to coat it in the seasoning. At the same time, fan the rice to cool it and help it to absorb the dressing. Continue until no visible steam rises from the rice, and place it under a damp kitchen towel. Make thin Japanese omelettes by combining the eggs, egg yolk, salt and sugar in a bowl. Add the cornflour dissolved in 4 tsp water. Heat the oil in a frying pan, and add enough oil to coat the base. Thinly cover the pan with the egg, and heat until almost set. Then, turn the omelette over to finish it off. Do not allow it to colour. Continue until all the egg has been cooked, then roll the omelettes up and shred them finely. Prepare the carrot by peeling it and cutting it into thin discs. Then, using a flower-shaped cutter, cut the discs into flower shapes. Use your cucumber to make a pretty garnish. A simple method is to cut the cucumber thinly on a diagonal, cut through it to the middle, and then twirl the ends in opposite directions (see picture). If you’re using them, drain the tofu pouches and shred finely. Cut the mange tout at sharp diagonals. Divide the sushi rice into four bowls. Scatter over the shredded tofu, omelette and edamame beans. Finally, arrange the carrots, cucumber and prawns.

Shrimp in Flavorful Broth

Shrimp in Flavorful Broth

Shrimp in Flavorful Broth

 

2 T. dried rosemary

2 tsp. dried thyme

1/2 tsp. fennel seed

1 tsp. black pepper

5 cloves garlic, peeled and chopped

1 tsp. celery seed

1 tsp. crushed red pepper flakes

2 quarts low−sodium chicken broth

8 ounces clam juice

3 ounces tomato paste

1/2 cup (1 stick) butter

1 cup white wine

1 1/2 pounds raw peeled shrimp, with tails

French bread (for dipping)

 

Partially break up the rosemary, thyme, and fennel seed with fingers or mortar and pestle. Place all ingredients, except wine and shrimp, in a large pot. Simmer for about 30 minutes, then add wine. Continue to simmer for a total cooking time of no more than 2 hours. Just before serving, add raw shrimp. Simmer until shrimp is done, stirring, about 2 minutes. Each bowl should contain a serving of shrimp and a lot of broth, which should almost completely cover the shrimp. The dish is eaten with your fingers. Soak up the broth with the bread.

BBQ Rabbit

BBQ Rabbit

1 (2-3 lb.) rabbit

Celery tops

1 med. chopped onion

2 Tsp.. butter

1 garlic clove, chopped

1/2 C. chopped celery

3/4 C. water

1/4 C. dry wine

1 C. ketchup

2 Tsp.. vinegar

2 Tsp.. Worcestershire sauce

2 Tsp.. brown sugar

1 tsp. dry mustard

1 tsp. salt

1/4 tsp. pepper

 

Cut cleaned rabbit into serving pieces, boil with celery tops for 30 minutes. Remove rabbit from water and let stand a few minutes. Cook onion in water until browned, then add remaining ingredients and cook for 20 minutes. Add rabbit and simmer slowly for 1 hour. Serve hot. 4 servings.  

Dirty Shrimp

Dirty Shrimp

Dirty Shrimp

 

1 tsp. cayenne pepper

1/2 tsp. black pepper

1/2 tsp. salt

1/2 tsp. crushed red pepper flakes

1 tsp. dried thyme

1 tsp. dried basil

1 tsp. dried oregano

2 tsp. minced garlic

1/4 pound butter or margarine

2 pounds medium shrimp, shelled and deveined

1/2 cup beer (optional)

 

Combine seasonings in a small bowl. Melt the butter in a large skillet over high heat, then add seasonings. Cook for 1 minute. Add shrimp and cook 2 to 4 minutes, stirring constantly, until shrimp turn pink. If serving as an appetizer, omit the beer and serve immediately in a chafing dish with wooden picks. If serving as an entree, add beer and simmer 1 minute. Serve over rice with French bread on the side to dip into the sauce. Makes 12 appetizer servings or 6 dinner servings.

Chocolate Peppermint Polka Dot Pigs

Chocolate Peppermint Polka Dot Pigs

1 1/2 cups flour

1/2 cup dutch-processed cocoa powder

1/4 tsp. salt

1 1/2 sticks butter, softened (3/4 cup)

3/4 cup granulated sugar

1 lg. egg

1 tsp. vanilla extract

1/4 tsp. peppermint extract

4 oz. good quality white chocolate

1 tsp. shortening

pink paste food coloring

pig shaped cookie cutter

pastry bag

 

Sift the flour, cocoa and salt into medium size bowl and set aside. Beat the butter until creamy in bowl of electric mixer. Add sugar and beat until light and fluffy, about 2 minutes. Add egg and mix well. Add vanilla and peppermint extract, scraping sides of bowl as you go. Gradually add flour mixture and mix just until blended. Be careful not to over mix. shape dough into a disc and wrap in plastic wrap for at least 2 hours. preheat oven to 325 degrees. Line baking sheet with parchment paper. Roll dough out on a lightly floured surface to about 1/4 of an inch. Using pig cookie cutter cut out pigs and arrange on cookie sheets about 1/2 inch apart. Reroll scraps and cut out more. Bake cookies for about 8 to 10 minutes until they no longer look wet but should still be soft. Cool on wire racks. Melt white chocolate and shortening in microwave for about a minute. Add pink food coloring to turn mixture a pale pink. Put in pastry bag fitted with plain tip and pipe varied size circles onto pig. Be sure to make a smaller circle for the eye. Let dry completely before packaging or storing. Makes about 15 cookies (depending on size of cutter).

ZBD Blue Ribbon Oatmeal

ZBD Blue Ribbon Oatmeal

ZBD Blue Ribbon Oatmeal

 

1 C. Water

1/2 C. Quick Cooking Oats

½ C. Blueberries

1 T. flaked Almonds

Dash Cinnamon

 

Bring water to boil.  Stir in oats and cook until soft, about 3 minutes.  Just before oats are done, stir in blueberries.  Top with almonds, season with cinnamon and serve.

 

Calories: 251

Fat: 8g

Fiber: 7g

Pig Pirozhki

Pig Pirozhki

 

For Dough:

4 C. Flour

1 tsp. sugar

1 tsp. salt

2 tsp. dried yeast

2 eggs (beaten)

3/4 C. warm milk

4 Tbp. softened butter

For Glazing: 1 egg white

For Filling:

1 C. cubed cooked ham (leftover spiral ham works wonderfully)

1 can artichoke hearts

1 Tsp.. garlic (diced)

1 Tsp.. olive oil

Italian herbs to taste (oregano, etc.)

Dash of salt and pepper

1 C. favorite white cheeses (parmesan, asiago, fontina, etc. work well)

 

 

Make the dough: Mix flour, sugar and salt in a large bowl. Make a well in the middle, add yeast and warm milk, stir. Add softened butter and eggs. Mix until smooth, let rest for 1 hour in a warm (but not hot) place. On top of an oven set to warm (under 200 degrees) works well. Make the filling: Heat olive oil in a skillet, add garlic and herbs. Stir well, do not let garlic brown/burn. Cook for a minute or two, add diced artichokes (well drained) and ham. Salt and pepper to taste. Cook until ham is slightly browned. Add cheese last, heat and stir until cheese is melted. Remove from heat. Finishing: Cover board and hands with dusting of flour. Separate dough into 6 different balls, then break off 1/4 of each ball (for ears/nose/etc) and set aside (so you end up with 6 large and 6 small balls of dough). Keep dough balls covered in a bowl with moistened cloth over it until using them so they don’t dry out (they dry out quickly). Scramble egg white in small bowl, keep near work station (easiest to use with a basting brush for application). Heat oven to 350 degrees F. Form large dough ball into flat circle (like you would for a pizza) about 1/4″ thick. Place 1/6 of filling mixture onto the middle, wrap sides of dough around to form a ball completely around the filling, making a seam only on the bottom side. Use a light brushing of the egg white to seal. Flip seam-down and place on well greased baking pan. Form small ball of dough into snout, tusks, ears, and hooves, attach with egg white. Use whole black peppers pressed into dough for eyes. Glaze finished pig lightly with egg white mixture. Repeat for each of the pigs, bake for 10-20 minutes (check at 10 minutes then every 5) or until golden brown. Check often so the ears don’t crisp too much!

ZBD Cherry Pie Oatmeal

ZBD Cherry Pie Oatmeal

ZBD Cherry Pie Oatmeal

 

1 C. Water

1/2 C. Quick Cooking Oats

1 T. Hazelnuts

1/2 C. dried Tart Cherries, sliced

Dash Cinnamon

 

Bring water to boil.  Stir in oats and cook until soft, about 3 minutes.  When oats are done, top with nuts and cherries.

 

Calories: 215

Fat: 8g

Fiber: 8g

Shutter’s Chopped Salad

Shutter’s Chopped Salad

Dressing:

1 C. mayonnaise

1/4 C. chili sauce or ketchup

1 hard-cooked egg, peeled, chopped

2 T. finely chopped pimento-stuffed green olives

2 T. sweet pickle relish, or more to taste

1 T. grated onion

Juice of 1/2 lemon, or more to taste

Kosher salt and freshly ground black pepper

Salad:

3 hearts of romaine lettuce, chopped into small pieces

1 (14-ounce) can hearts of palm, drained, chopped

3 ripe yet firm tomatoes, seeded, chopped

8 ounces white mushrooms, chopped

3 stalks celery, chopped

1 small bunch chives, chopped

2 avocados

Juice of 1/2 lemon

Kosher salt and freshly ground black pepper

 

Prepare dressing: In medium bowl, combine mayonnaise, chili sauce or ketchup, egg, olives, relish, onion, lemon juice, plus salt and pepper to taste; mix well. Add more pickle relish or lemon juice as desired. Store in airtight container in refrigerator up to 1 week. In large salad bowl, toss lettuce, hearts of palm, tomatoes, mushrooms, celery, and chives. Keep refrigerated until ready to serve, or up to 2 hours. Just before serving, halve and pit avocados. Scoop out flesh with large spoon and dice the same size as other ingredients. Sprinkle pieces with lemon juice and add to salad bowl. Season with salt and pepper. Toss with enough dressing to lightly coat. Divide among 8 chilled plates and serve.

Snickerdoodle Baked Oatmeal

Snickerdoodle Baked Oatmeal

Snickerdoodle Baked Oatmeal

 

1/2 cup’s worth of peeled and diced zucchini

1/4 cup unsweetened almond milk

1/2 cup rolled oats

2 tsp. maple syrup (adjust to preferences)

1/8 tsp. butter extract (optional)

1/2 tsp. vanilla extract

1/4 tsp. baking powder

1/2 tsp. cream of tarter (optional)

1/8 tsp. molasses

pinch of salt

cinnamon and sugar for topping

How to make it:

 

Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray. Puree all ingredients (except cinnamon and sugar) together in a food processor until it forms a batter. Transfer to a ramekin. Dust the top with cinnamon and sugar (you only need a pinch of each). Bake for 18-22 minutes, or until the top is no longer doughy. Feel free to top with more cinnamon or sugar. Enjoy

 

Calories: 219

Fat: 3.7g

Fiber: 5g

Peanut Butter and Jelly Oatmeal Bake

Peanut Butter and Jelly Oatmeal Bake

Peanut Butter and Jelly Oatmeal Bake

 

1 1/2 T. melted and cooled coconut oil

1/2 cup natural drippy peanut butter (creamy or chunky)

1 T. pure maple syrup or honey

1 egg, slightly beaten

1 1/2 cups almond milk

1 1/2 cups gluten free oats

1/2 tsp. baking powder

1/2 tsp. cinnamon

1/8 tsp. salt

1/4 cup low sugar strawberry or raspberry jam

 

Preheat oven to 350 degrees F. Grease a large skillet or 8×8 inch baking pan with coconut oil or generously spray with nonstick cooking spray. In a large bowl, add in melted and cooled coconut oil, peanut butter, maple syrup, egg and almond milk. Whisk together until well combined and no large lumps of peanut butter remain. Fold in oats, baking powder, cinnamon and salt. Pour into prepared skillet/pan and make sure oatmeal is evenly spread out. Drop jam by tsp.ful onto oatmeal bake, then very gently swirl with a knife. Bake for 30-35 minutes until barely golden brown. Cut into 6 servings and enjoy with almond milk.

 

Yield: 6 servings

Calories: 279

Fat: 17.1g

Fiber: 4.2g

ZBD The Alpha Omega Sandwich

ZBD The Alpha Omega Sandwich

ZBD The Alpha Omega Sandwich

 

1 T. whipped cream cheese

1 tsp. prepared wasabi

2 slices sprouted-grain bread, lightly toasted

1/2 avocado, peeled, pitted and sliced

2 thick slices tomato

2 oz. smoked salmon

Sprouts

 

Combine the cream cheese and the wasabi in a mixing bowl and stir until evenly blended. Slather the mixture on one of the pieces of bread, then top with avocado, tomatoes, salmon, sprouts and the remaining slice of bread.

Hamburger Cookies

Hamburger Cookies

 

1/2 C. vanilla frosting

Red and yellow paste or gel food coloring

40 vanilla wafers

20 peppermint patties

1 tsp. corn syrup

1 tsp. sesame seeds

Shredded Coconut (optional)

 

Place 1/4 C. frosting in each of two small bowls. Tint one red and the other yellow. Frost the bottoms of 20 vanilla wafers yellow; top with a peppermint patty. Spread with red frosting.  Sprinkle with coconut, if desired.  Brush tops of the remaining vanilla wafers with corn syrup; sprinkle with sesame seeds. Place over red frosting. Yield: 20 cookies.

Baked Two-Cheese & Bacon Grits

Baked Two-Cheese & Bacon Grits

Baked Two-Cheese & Bacon Grits

6 thick-sliced bacon strips, chopped

3 C. water

3 C. chicken stock

1 tsp. garlic powder

1/2 tsp. pepper

2 C. quick-cooking grits

12 ounces Velveeta, cubed (about 2-1/3 cups)

1/2 C. butter, cubed

1/2 C. 2% milk

4 large eggs, room temperature, lightly beaten

2 C. shredded white cheddar cheese

 

Preheat oven to 350°. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove pan from heat. Remove bacon with a slotted spoon; drain on paper towels. Add water, stock, garlic powder and pepper to bacon drippings; bring to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, 5-7 minutes or until thickened, stirring occasionally. Remove from heat. Add Velveeta and butter; stir until melted. Stir in milk. Slowly stir in eggs until blended. Transfer to a greased 13×9-in. baking dish. Sprinkle with bacon and shredded cheese. Bake, uncovered, 40-45 minutes or until edges are golden brown and cheese is melted. Let stand 10 minutes before serving. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake grits as directed, increasing time to 50-60 minutes or until heated through and a thermometer inserted in center reads 165°.

 

Nutrition Facts: 12 servings, 3/4 cup: 466 calories, 34g fat (18g saturated fat), 143mg cholesterol, 840mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 17g protein.

ZBD Skirt Steak

ZBD Skirt Steak

ZBD Skirt Steak

 

1 tsp. olive oil

1 lb. skirt or flank steak

8 oz. sliced cremini mushrooms

1 shallot, minced

1 garlic clove, minced

1 tsp. flour

1/2 cup chicken stock

1/2 cup red wine

1 T. butter

 

Heat the olive oil in large cast-iron pan over medium heat. Season the steak on both sides with salt and pepper and place in the pan. Cook until nicely browned all over firm but yielding to the touch, about 4 minutes per side. Remove to a cutting board to let rest.  In the same pan, still set on medium-heat, add the mushrooms, cook for a minute or two until softened, then add shallot and garlic. Cook until the mushrooms are nicely browned, about 3 more minutes, then add the flour, stirring so it evenly coats the vegetables. Add the chicken stock and the red wine, whisking to prevent lumps from forming. Season with salt and pepper to taste. At the last moment, swirl in the butter. Slice steak and divide among four warm plate

ZBD Turkey Salad

ZBD Turkey Salad

ZBD Turkey Salad

 

8 cups baby spinach

1/2 cup sliced strawberries

1/4 cup fresh goat cheese or feta

2 T. walnuts

2 oz. smoked turkey

1 T. olive oil

1/2 tsp. balsamic vinegar

 

In a large mixing bowl, combine the spinach, strawberries, cheese, walnuts, and turkey. Drizzle with olive oil and vinegar. Season to taste with salt and pepper.

Apple Waffle Grills

Apple Waffle Grills

 

4 tsp. butter

4 frozen waffles, thawed

4 slices process American cheese

1 medium tart apple, thinly sliced

 

In a large skillet, melt butter over medium heat. Add two waffles; top each with one cheese slice, apple slices, and remaining cheese and waffles. Cook until waffles are lightly toasted on both sides and cheese is melted. Yield: 2 servings.

Spicy Egg Drop Ramen

Spicy Egg Drop Ramen

Spicy Egg Drop Ramen

1 C. chicken-flavored instant ramen noodles in a cup

2 C. water

1 egg

1 teaspoon your favorite chili sauce or hot sauce

 

Heat the water to a boil in a microwave or electric kettle. Fill the ramen cup. as instructed and cover for 90 seconds. Meanwhile, crack the egg into a small bowl, and scramble it well with a fork. Slowly drizzle the egg into the cup of noodles, stirring with the fork to mix in the egg. Cover the cup again and let it sit for 3 minutes. Stir in the hot sauce.

ZBD Thin Elvis Oatmeal

ZBD Thin Elvis Oatmeal

ZBD Thin Elvis Oatmeal

 

1 cup water

1/2 cup quick cooking oats

1 T. peanut butter

1 banana

 

Bring water to a boil. Stir in the oats and cook until soft, about 3 minutes. Just before the oats are finished, stir in the peanut butter, banana, and any other additional sweetener.

 

Calories: 302

Fat: 10g

Fiber: 7g

Shallot Jam

Shallot Jam

1 T. olive oil

5 medium shallots, peeled and sliced thin

1/2 C. chicken broth

1/4 C. balsamic vinegar

2 heaping T. apricot jam or preserves

salt and pepper

 

Heat 1 T. of olive oil in a medium to large sauté pan over medium heat. Add the shallots, season with salt and pepper, and cook for about 5 minutes, until they begin to get soft and the bottom of the pan begins to brown. Add the 1/2 C. chicken broth to the shallots, scraping the brown bits off the bottom of the pan while the broth reduces. Add the balsamic vinegar, reduce the heat to medium-low, and cook for about 5 more minutes. Add the apricot jam and stir to combine. The sauce will thicken but should still be easily stirred.

Ramen Salad with Peanut Salad & Edamame

Ramen Salad with Peanut Salad & Edamame

Ramen Salad with Peanut Salad & Edamame

1 package ramen noodles

2 C. water

2 tsp. peanut sauce (can be found in the Asian section of grocery stores)

1/4 C. shelled edamame (soybeans)

Optional: 1 tsp. chopped peanuts, sliced green onions

 

Bring the water to a boil over high heat. Add the ramen noodles and cook until al dente (about 5 minutes). Drain the noodles in a colander and return them to the pot. Add the peanut sauce to the pot and toss to combine. Place the sauced noodles on a plate or in a bowl. Top with the shelled edamame (and peanuts and green onions, if using).

ZBD Mango Muscle Up Smoothie

ZBD Mango Muscle Up Smoothie

ZBD Mango Muscle Up Smoothie

 

1 Scoop Vegetarian Protein Powder

1/2 C. unsweetened nondairy milk (not soy)

2/3 C. Frozen Mango Chunks

1/2 T. Almond Butter

Water, to blend, if needed

 

Combine in blender and blend until smooth.

 

Calories: 224

Fat: 5g

Fiber: 3g

Orzo Butternut Squash Soup with Sautéed Zucchini and Yellow Squash, Topped With Crispy Prosciutto

Orzo Butternut Squash Soup with Sautéed Zucchini and Yellow Squash, Topped With Crispy Prosciutto

1 box Orzo

3 T. olive oil

2 cloves garlic, chopped

1/2 medium onion onions, chopped

5 C. butternut squash, diced

4 C. chicken broth

2 C. water

1 C. zucchini, diced

1 C. yellow squash, diced

4 ounces prosciutto, sliced into thin strips

to taste salt

to taste freshly ground black pepper

 

HEAT olive oil in a large skillet; add onions and garlic and cook for 5 minutes. ADD the butternut squash and allow it to carmelize. Cover mixture with chicken broth and simmer for 10 minutes. Pour the soup mixture into a blender and blend well. SAUTE zucchini and squash in a separate skillet. FRY prosciutto in another skillet and set aside. RETURN soup to a large pot, mix in the sauteed zucchini and squash. Add the water and bring to a boil. ADD Orzo to the pot and cook according to the package directions, stirring frequently. TRANSFER to serving bowls and top with crispy prosciutto before serving

Smoked Salmon + Poached Eggs on Toast

Smoked Salmon + Poached Eggs on Toast

Smoked Salmon + Poached Eggs on Toast

2 slices of bread toasted

1/2 large avocado smashed

1/4 tsp. freshly squeezed lemon juice

Pinch of kosher salt and cracked black pepper

3.5 oz smoked salmon

2 eggs, poached *see notes

Splash of Kikkoman soy sauce optional

1 tsp. thinly sliced scallions

Microgreens optional

 

OR

 

2 slices of bread

1/2 large avocado

1/4 tsp. freshly squeezed lemon juice

Pinch of kosher salt and cracked black pepper

3.5 oz smoked salmon

2 eggs, poached

2 thin slices of tomato

1 tsp. Everything Bagel Seasoning

Microgreens

 

In a small bowl, smash the avocado. Add the lemon juice and a pinch of salt; mix well and set aside.

Poach your eggs (see notes) and, when they are sitting in the ice bath, toast your bread. Once your bread is toasted, spread the avocado on both slices and add the smoked salmon to each slice. Carefully transfer the poached eggs to their respective toasts. Hit with a splash of Kikkoman soy sauce and some cracked pepper; garnish with scallions and microgreens.  OR  Place slice of tomato on each toast, then hit the toasts with some everything bagel seasoning. Garnish with microgreens.

ZBD Blueberry Dazzler Smoothie

ZBD Blueberry Dazzler Smoothie

ZBD Blueberry Dazzler Smoothie

 

1 Scoop Vegetarian Protein Powder

1/2 C. unsweetened nondairy milk (not soy)

1/2 C. Frozen Blueberries

1/2 T. Almond Butter

Water, to blend, if needed

 

Combine in blender and blend until smooth.

 

Calories: 232

Fat: 6g

Fiber: 3g

Soy-Lime Chicken and Shrimp Kebabs

Soy-Lime Chicken and Shrimp Kebabs

1 lb shrimp

1 lb chicken breast, cubed

1/2 large white onion, cut into skewerable sections (optional)

1 each red, yellow, and orange pepper, also cut into skewerable sections (optional)

 

Soy-Lime Marinade

2 Tsp. olive oil

1/2 C. lime juice

6 Tsp. soy sauce

1 Tsp. garlic powder

1 Tsp. fresh ground pepper

1 Tsp. basil

2 tsp. kosher salt

 

De-shell, de-vein, and otherwise clean the shrimp. Fire up your charcoal grill, and get it ready. If you’re using a gas grill, you can skip this step, but charcoal enthusiasts will need some time to get things prepped for phenomenal grilling. Place your clean, happy shrimp into a large shallow bowl with the cubed chicken breasts. Pour the olive oil, lime juice, soy sauce, and all of the spices over the shrimp and chicken, and stir it all around to make sure that everything is well-mixed. Take a big whiff, because it smells quite good, then cover with plastic wrap and refrigerate until the grill is ready to go. Or for a minimum of 30 minutes. If you wish to make a veggie skewer or two, cut up your peppers and onion while the meat marinates. I also recommend making a small pot of rice, for a delicious side of fried rice that you can make while everything’s grilling. When the grill is ready to go (or when you’ve decided that the chicken and shrimp have been marinating long enough), slide everything onto skewers, and throw them on the barbie! If your chicken cubes are small enough (I usually try to go for 1″ cubes), it doesn’t matter whether the shrimp and chicken are on separate skewers — the cook times will be fairly close. Put the veggies (if you’re making them) on their own skewer, though. Because grilling is such a mysterious art (or maybe I’m just saying this because it completely confuses me sometimes), your cook times may be different from mine. On a humid, moderately warm evening in St. Louis, it took about 15 minutes to grill 2 lb. of meat and two skewers of veggies. Moral of the story: cook the meat until it is done (shrimp should be a bit pink, chicken should not be pink at all…that’s not confusing!) but not charred. Unless you like charred, of course.

Lightly Smoked Salmon with Orange & Rhubarb Salad

Lightly Smoked Salmon with Orange & Rhubarb Salad

Lightly Smoked Salmon with Orange & Rhubarb Salad

1 tsp.  juniper berry

1 tsp black peppercorn

2 lightly smoked salmon fillets (if you can’t find them, normal salmon is fine)

2 tsp olive oil

 

1 orange

2 sticks rhubarb, shredded into thin batons

large handful watercress

3 T. extra virgin olive oil

 

To start the salad, slice the top and bottom off the orange, then cut away all the zest and pith. Holding over a bowl, cut the segments free by slicing between the membranes, catching all the juices and segments. Add the rhubarb to the bowl, then allow to stand for 15 mins. Meanwhile, roughly grind the juniper berries and peppercorns using a pestle and mortar. Put the salmon on a baking sheet, rub the flesh with oil, then spread on the crushed juniper mix. Heat the grill to medium and cook the salmon for 6-7 mins, making sure the rub doesn’t burn. To finish the salad, add watercress and extra virgin olive oil to the rhubarb and orange, give it a good stir, then serve with the salmon.

Steamed Vegetable Ribbons

Steamed Vegetable Ribbons

Steamed Vegetable Ribbons

 

2 large carrots, peeled

3 small zucchini

2 tsp. extra-virgin olive oil

2 tsp. lemon juice, or to taste

1/4 tsp. salt, or to taste

Freshly ground pepper to taste

 

With a swivel vegetable peeler, shave carrots lengthwise into wide ribbons. Repeat with zucchini, shaving long, wide strips from all sides until you reach the seedy core. Discard the core. Bring 2 inches of water to a boil in a large saucepan fitted with a steamer basket. Add the carrots; cover and steam for 2 minutes. Place the zucchini over the carrots; cover and steam until the vegetables are just tender, 2 to 3 minutes more. Transfer the vegetables to a large bowl. Toss with oil, lemon juice, salt and pepper. Serve immediately.

Tahini Goddess Dressing

Tahini Goddess Dressing

1 1/3 C. Canola Oil

2/3 C. Water

6 T. Tahini

6 T. Cider Vinegar (Heinze)

4 T. Lemon Juice (RealLemon)

5 T. Soy Sauce (Kikkoman)

6 cloves Garlic

1/8 tsp. Xanthan gum

2 T. Sesame seeds, Toasted

2 T. Parsley

2 T. Chives

 

In a blender combine first eight ingredients and mix on high for about two minutes. You will see a change in the texture of the mixture as the Xanthan gum starts to work, the result is a very smooth, creamy appearance. Add the final three ingredients and blend on low, just until mixed.

Sweet and Crunchy Spinach Salad

Sweet and Crunchy Spinach Salad

Sweet and Crunchy Spinach Salad

2 bunches spinach, well rinsed & dried, torn

1/2 lb. bacon, cut in pieces, fried & crumbled

2 red apples, cut in pieces (Matchsticks for a more elegant presentation)

1/2 c. golden raisins

1/2 c. dry roasted peanuts, unsalted

1 sm jicama, cut in pieces (Matchsticks for a more elegant presentation)

 

Add ingredients to salad bowl.  Use favorite salad bottled dressing or to with a sweet vinaigrette.