Hey guys and gals
Long time, no chat. I’ve been a bit too busy to write about all of the recipes I’ve been cookin’ up, but I’ve had a few people ask me for this one. So ask, and you shall receive- Hey Lynn, this is for you!
If you’ve been to the Bonefish Grill, I’m sure you’re aware of the Bang Bang Shrimp Taco situation they’ve got going on. They are phenomenal, and I’d drive multiple state lines to have them again. But the thing is, they’re actually so bad for you. Like so bad- and I’m on a kick of making skinny versions of my favorite foods. For example quinoa pasta and cauliflower mac n’ cheese. On that note I should probably post that recipe soon. Randall and I determined that it is a keeper. So ANYWAY in the spirit of health and gluttony, I had to re-create this bangin’ shrimp to kick a craving so I took to Pinterest. I know a lot of you probably pin things that look great, but you never actually make them. Well, I do! And these recipes change my life. So I suggest you do the same. Anywho, I found a few pinnners out there who already re-created the Bang Bang Shrimp recipe, but they used mayo, or tofu, and I really wanted to use Greek Yogurt because I’m cool like that.
But because I’m cool, and stubborn, I’ve got a new staple in my kitchen…and need to share. I don’t even care if you don’t care. You will care after you try these.
- 15 Large Raw Shrimp (peeled and cleaned)
- Plain Greek yogurt
- Thai Sweet Chili Sauce
- Green Onion
- Lemon juice
- Brown sugar
Lightly coat all of the shrimp in a bit of cornstarch. This gives the shrimp a breaded feel and allows the sauce to thicken and coat the shrimp evenly- so basically every bite is amazing. I cooked all the shrimp in a pan sprayed with olive oil cooking spray (we’re keeping this light!) , on medium for about 5 minutes (turning over when each side becomes pink). While the shrimp are sizzling away, mix a few tablespoons of plain non-fat Greek yogurt, a few dashes of Sweet Thai Chili Sauce ( oh come on, you know I don’t measure) and a few dashes of Sriracha in a bowl- a few more if you like it spicy . Add in a handful of finely chopped green onion, splash of lemon juice, and tablespoon of brown sugar. Mix together, then pour over the top of the now-cooked shrimp in the pan. Coat all of the shrimp with the sauce, and devour. I’d say sit back and enjoy but, I’m pretty sure you’ll be licking your fingers after every bite….unless you use a fork unlike my less civilized self.
I mixed quinoa with green onion, bell pepper, mixed greek olives, feta, lemon juice, olive oil, and garlic. Healthy lunch over a bed of mixed greens!
I have been dreaming of making this pizza- literally dreaming- about glorious, delicious Italian gormet flavor combos. I blame Pinterest and my best friend Lauren. #foodieprobz #loveya
Anyway I FINALLY made this heavenly little pie. I’m fairly certain it’s a little more involved than your average cooking endeavor …but it was really freakin’ cool so I’ll put the step-by-step anyway.
- Fresh pizza dough
- Ricotta Cheese
- Fresh Nectarines (or peaches)
- Almonds (toasted)
- and Basil! (optional, but I highly recco.)
First you need to grill the dough. OR bake- but it’s grilling season, so You. Must. Grill. Or. ELSE. Ya gotta roll out the dough- flour it because it’s very very sticky. I cut it in half, and rolled the doughs out to make two little pizzas. They’re cuter that way, and easier to work with! Heat the grill to medium and spray with grilling spray cuz they are sticky as helllllll. Throw the dough right on the grill, don’t be scared! My dad only cooks one half first so it doesn’t burn. You’ll see lovely grill marks and a crusty texture and know half is cooked- the other half cooks most of the way through as well, but only cook one side first.
Remove it from the grill throw it on a plate or whatever you have and set it aside.
Slice up the nectarines/peaches in half. Keep them big so you can grill them! They took longer than expected to get grill marks, so grill on low, face down, for about 10 mins. Save the juice from when you slice them!! After they’re done, slice them up smaller and set them aside.
Take the reserved nectarine juice and 1 tbsp of honey to mix together with 1 cup of ricotta cheese. Spread this mixture on the COOKED side of the dough. Throw on the sliced peaches, toasted almonds, and drizzle more honey- however much you like! It can be sweet, or if you’re too good for so much sugar then don’t put as much. Be that way.
Put the pizza back on the grill to cook the other side and the ingredients will get another blast of heat. After it’s done I put fresh basil leaves on the top for a cool flavor (and color, you know we eat with our eyes, too) contrast.
Slice it up, and enjoy!
Summer Friday Rotondaro Tradition
It’s crispy, doughy, and grilled to perfection. I mean really- anything from a grill is great in the summer- but picture your favorite pizza with a smokey hint of deliciousness….come on.
We make different combinations each time but we traditionally do not make pizza with sauce because my Dad doesn’t like it. What kind of Italian is he? We sauté all of the vegetables before topping the pizza for extra flavor and a preferred cooked texture.
Our favorite topping combinations:
Broccoli with Mushrooms/ Peppers/ Fresh Tomatoes
Spinach with Mushrooms/ Peppers
Fresh Mozzarella Tomato and Basil
So as you see we make a lot of healthy fresh pizza but they are seriously delicious and I never miss having a greasy cheesy pizza as you would get from a pizzeria. These, are my Mom’s pizzas. These, are special.
I think next week I’m going to make a special dessert pizza along with the vegetable pizzas. Grilled crust, fresh ricotta, grilled peaches, a drizzle of honey, and slivered almonds to top. I’m thinking it’s going to be pretty amazing. I’ll let you know how it comes out.
I was missing home and had no plans (which is usually when I cook to stay busy) so my sister suggested I make one of our favorites. I never knew it was so easy (no offense mom!)
4 chicken cutlets
2 cups flour
1/3 lemon juice
1/2 cup chicken stock (low sodium)
1/3 cup jarred capers (rinsed and drained)
5 lemon slices
I floured the chicken by putting the flour, salt, pepper, and cutlets in a large ziplock bag (close it first, duh) and shake to completely cover the chicken. In a large skillet heat 2 tbsp of olive oil on medium. Brown the chicken cutlets. When both sides are browned, transfer to a plate, time to make the sauce. In the pan add lemon juice, chicken stock, capers, and lemon slices. bring to a boil and scrape the browning from the bottom of the pan together with the juices (stop, smell the amazingness, okay continue). Reduce the heat back down to medium, add the chicken back, and cook entirely. When the chicken is cooked, tranfer to a plate. Re-scrape the bottom of the pan, get those mouth-watering flavors back together, and pour on top of the chicken. Garnish with some Italian parsley.
I really love this because I love strong, simple stand-alone flavors, and this lemony-capery-tangy chicken reminds me of home.
Go ahead, impress someone and don’t tell them it was easy and only took you 10 minutes
Yes, I branched out!
Stirfry- chopped cabbage, carrots, and sugar snap peas (you could use a pre-packaged fresh coleslaw mix to make it easier on yourself) in a pan with olive oil on medium until cooked down (about 10 minutes)
Stirfry chicken sliced very thin in a separate pan (about 8 minutes)
In a separate pan I made quinoa (follow directions on box)
It’s very important not to add any salt to these stir fry mixes because the soy sauce makes it salty enough.
at the same time I made the sauce: garlic, shallots, soy sauce (reduced sodium), brown sugar, and lime juice
Sautee the garlic and chopped shallots in olive oil until cooked. add 2 cups of soy sauce and 1/3 cup of brown sugar, stir until incorporated evenly. You can add some water to thin the sauce a bit- I did. Squeeze the juice of a whole lime in and there you go! quick and easy asian sauce.
Mix EVERYTHING together in a huge wok or pan whatever you have, and spoon into lettuce cups (boston lettuce creates little “wraps”)
My cousin Sarah was visiting from Melbourne, Australia so I took her to Eataly, a delicious Italian paradise in Chelsea. We had a hard time choosing a resturant within Eataly, however we wanted comfort food and settled on La Pizza & La Pasta.
We shared the Pansotti di Ricotta e Spinaci and instantly knew we made the right decision…
This pansotti pasta is so rich and creamy without being heavy and over-bearing. The spinach and ricotta filling is nice and light and melts in your mouth. The sauce is a lemon buttery dream- it’s salty and sweet and zesty and creamy all at the same time without the flavors over-powering the pasta and topped off with a pisachio, nutty, heart warming crunch…YUM!!! My mouth is watering now thinking about it at 9:45 on a Monday morning. What an amazing combination of flavors and textures. I do have one regret though… I shouldn’t have shared it!!!
Pansotti di Ricotta e Spinaci