Been all about some simple meals lately. Less cooking, more time eating 🤷🏼♀️ - - - - - - - - - - - - - - SHRIMP CEVICHE TOSTADAS . CEVICHE 1lb medium raw peeled deveined shrimp 1c fresh squeezed lime juice (about 6 limes) 1 large avocado, diced 2 small Roma tomatoes, diced 1/4 fresh jalapeño, minced 1/2 medium red onion, diced 1/2 medium cucumber, diced Couple of dashes of Cholula chipotle hot sauce Big handful fresh cilantro, chopped. . Chop up shrimp into bite-sized pieces and add to a medium sized glass bowl with lime juice. . Refrigerate covered for 2 hours to allow acidity from the lime juice to cook the shrimp (shrimp should be pink and no longer translucent). Remove from fridge and add avocado, tomatoes, jalapeño, red onion, cucumber, hot sauce and cilantro. . Tostadas; Small taco-sized white corn tortillas Olive oil spray Sea salt . Preheat oven to 400° and foil a cookie sheet. Spray both sides of tortillas with olive oil spray and sprinkle salt. Arrange in a single layer and bake for 5 min. Flip and bake another 5 minutes or until crispy. Allow to cool completely before topping with ceviche. . (Everything but @cholulahotsauce found @aldiusa!)
I’m on a “buy as little groceries as possible and repurpose them into different meals” kick. I mean, it’s kind of to save money (hello, furlough) but it’s also making me challenge my creativity. . I used zucchini in a meal earlier this week and I plan on using the meatballs, sauce and parmesan in some meatball calzones this weekend. . My @kalorik airfryer was perfect for making these - they turned out amazing! A nice browned crust on the outside but a moist, flavorful center on the inside. . Hubby ate one right out of the airfryer, ate dinner, then ate 4 more meatballs plain 😂 #CookWithKalorik - - - - - - - - - - - - - - - - AIRFRYER MEATBALLS . NOTE: This makes a BUNCH of meatballs. You can either repurpose (meatball sandwiches, stuffed peppers, pizza topping, etc) or freeze them. . INGREDIENTS; 1lb ground hot Italian sausage 1lb ground beef 2 eggs 3/4c Italian breadcrumbs 1/2c grated parmesan cheese 3 garlic cloves, minced 2tbsp dried minced onion 3tbsp dried parsley 2tbsp chicken broth 1tsp salt 1tsp pepper . DIRECTIONS; Preheat @kalorik airfryer to 400°. . In a large bowl, mix together all ingredients. Using a 1/8c measuring cup, measure out meatballs so they are evenly sized. Using your hands, roll them into balls. . Place into airfryer basket, making sure not to overcrowd (you don’t want them touching). Cook for 7 minutes, or until centers are cooked through. . I served a few over spiralized zucchini, topped with sauce and finished with Parmesan cheese.
Friday Thoughts; Weekends should always include meat & cheese platters. I love taking whatever we have in the fridge/pantry and turning it into something “fancy”. But y’all - it doesn’t have to cost an arm and a leg and you don’t need 27 kinds of cheeses. . Try cutting the same cheese two different ways, or arranging it on a different part of the board. For my meat on this board I bought a 3-pack and just rolled one, folded one and made a rose with the other. Add fruit, add something crunchy. Just get creative, that’s half the fun! . Charcuterie board deets 👉🏼 Sharp Cheddar, Pepperjack, apple slices, grapes, Manchego, pepper salami, hot capocollo, hot calabrese, trail mix, more manchego, @babybelus white cheddar round, Parmesan cheese crisps and stone ground mustard (all from @aldiusa), then my favorite chili infused honey, @mikeshothoney. Served with a mix of crackers and pretzel crisps.
I’m a big fan of munchie dinners - where we kinda pick at a bunch of little things & instead of one entree it’s just a couple appetizers. . Tonight I made a simple cheese board and crostini with bruschetta! Bruschetta is one of my favorite things to prepare when I have guests over (which will hopefully be soon 😭) - it’s so flavorful, utilizes fresh ingredients and is super easy to prepare ahead of time. Check below for the recipe! - - - - - - - - - - - - - - - CROSTINI WITH BRUSCHETTA . FOR THE CROSTINI; 1/2 loaf of French bread, sliced 2tbsp olive oil Fresh cracked pepper Salt . Preheat the oven to 350°. On a baking sheet lined with aluminum foil, lay sliced bread in a single layer. Using a pastry brush, brush one side of the bread with olive oil, then season lightly with salt and pepper. Bake for 5 minutes, flip, then bake for another 5 minutes. Let cool completely before serving. . FOR THE BRUSCHETTA; 1 1/2 Roma tomatoes, diced 1/2 medium red onion, diced 1 roasted red pepper (I use jarred), diced 2tbsp basil, chiffonade (see below) Fresh cracked pepper Salt . In a small @pyrexhome bowl, mix together tomato, red onion, red pepper, salt and pepper. . NOTE: To chiffonade the basil leaves, simply take a few basil leaves, layer them one on top of another and roll them up together in a tight line. Working from one side to another, carefully slice into thin strips. Separate strips and add to bowl with tomatoes, onion & red pepper. . TO SERVE: Place a few crostini on a @corelledining appetizer plate. Spoon bruschetta over crostini then drizzle with balsamic glaze.
Loaded Veggie Bowls to get the week started on the right foot. I always crave these after a weekend of questionable food and drink choices 😂 Do you dread Monday’s or do you use them as an opportunity to start fresh? - - - - - - - - - - - - - LOADED VEGGIE BOWLS . Disclaimer: I used a whole bunch of leftovers for this. Your ingredients and measurements don’t have to be exact! Use whatever you have on hand; zucchini, peppers, any protein, etc. . Per bowl; 1/2c cooked quinoa (cooked as directed on package) 1c chopped kale (remove the stems and using your hands gently massage kale with a drizzle of olive oil & lemon juice + s&p) Roasted red onion (see below) Roasted seasoned sweet potato rounds (see below) 1/2 avocado 1 jammy egg (see below) . For the roasted onions - cut onion into bite sized pieces and toss with a drizzle of olive oil + s&p. Lay on a foiled cookie sheet in a single layer and cook at 425° for 5 minutes, flipping halfway through. . For the roasted sweet potatoes - thoroughly clean the skin of the potatoes. Carefully cut into even-sized rounds (should be about 1/4in thick or less). Toss with a drizzle of olive oil, a sprinkle of smoked paprika, a sprinkle of garlic powder + s&p. Lay on a foiled cookie sheet in a single layer and cook at 425° for 10 minutes, flipping halfway through. . For the jammy egg - bring a small pot of water to a rolling boil. Carefully drop in eggs and cook for exactly 6 minutes. Remove from water and transfer into a bowl of ice water to stop the cooking process. Let rest in ice water for 2 minutes, then peel. Slice in half and serve.
I love trying new recipes. As much as I love developing my own recipes, there is just such an awesome learning opportunity that comes along with trying something new. . Whether it be a new technique, trying a weird flavor combination or in this case - figuring out that the key to delicious, moist black bean burgers is to actually remove the liquid 🤯 WHODATHUNKIT. . Loved these tasty, flavorful veggie-loaded burgers and glad I have extras to freeze for later on. Side note; they’re hubby approved 😏 . Black Bean Burger recipe from @sallysbakeblog. (NOTE; I used a container lid covered with cling wrap as a mold for uniform shaped patties. Simply lay the cling wrap over the lid so the lip is facing up, then press the black bean mix into the lid to make a patty). Topped it with a homemade chipotle aioli and served with tomato & cucumber salad. - - - - - - - - - - - - - - - - CHIPOTLE AIOLI; in a blender or Magic Bullet, combine 1c mayo, 2tsp milk or water, 1tsp lemon juice and 1 chipotle pepper in adobo sauce (typically comes canned). . TOMATO CUCUMBER SALAD; Cut 1 large English cucumber into thick slices. Cut each slice into quarters, so 4 pieces. Cut up 3 Roma tomatoes into roughly the same size as the cucumber. Thinly slice 1/2 red onion. Combine in a bowl with 2tbsp olive oil, 1tbsp red wine vinegar, a bunch of dried mixed herbs (I used dill, parsley and basil), salt & pepper. Allow to refrigerate for at least 20 minutes before serving for flavors to incorporate.
If you’re extra and you know it raise your hand 😂🙋🏼♀️ . Had a little fun with breakfast after trolling Pinterest this morning and feeling creative. It was absolutely delicious and 10/10 would be extra again 🤣 . Deets 👉🏼 1 banana sliced in half lengthwise, big scoop of plain non-fat Greek yogurt, strawberries, blueberries, blackberries and raspberries. Topped with @purely_elizabeth granola. Drizzled with honey & peanut butter + cinnamon.
Had a blast with our “At Home Date Night” tonight thanks to @sealevelnc! We pre-ordered the Oyster Bucket special for $55 and made an event out of it! The special gets you 2 dozen oysters, a delicious lemon mignonette, a @sealevelnc branded shucking knife, a tin beer bucket, cocktail sauce, lemon wedges and crackers. We learned how to shuck the oysters ourselves and it was so much fun doing something different! Highly recommend it while their supplies last 😊 . I served the raw oysters alongside shrimp cocktail and a baked crab dip with crostini.
Saturday morning breakfast of champs 🤘🏼what’s everyone doing to keep sane today? . - - - - - - - - - - - - - - - - - - - BREAKFAST BURRITOS . Black beans, rinsed & drained Avocado chunks Scrambled eggs 1/4 medium sized yellow onion, diced 1 large sweet potato 2tbsp olive oil 1/4tsp paprika 1/4tsp garlic powder 1/4tsp cumin Pinch of chili powder Salt Pepper Tortillas (I used @aldiusa protein wraps) . Peel the sweet potato and cut into bite-sized pieces. In a medium sized bowl mix together sweet potato, olive oil, paprika, garlic powder, cumin, chili powder, salt & pepper. . Heat a large skillet over medium-high heat. Add spiced sweet potatoes and cook about 5 minutes, stirring occasionally. Add in the diced yellow onion and cook another 5 minutes, still stirring occasionally, or until sweet potato can easily be pierced with a fork. . Lay the tortilla on a flat surface and pile with sweet potato, cooked sausage, black beans, scrambled egg and avocado. Roll in the sides first, then carefully tuck in the ingredients, fold and roll the tortilla away from you. Cut in half and serve with salsa for dipping. . All ingredients from @aldiusa!
I honestly had no idea what today was. I really almost just typed “Happy Sunday”. It’s Friday. COOL. That means I’m making margs 😂🍹 . I had a giant bag of grapefruit I needed to use up plus the leftover slaw mix from the Asian Chicken Wraps I posted earlier this week and came up with this deliciousness! Hope y’all enjoy & have a great weekend! - - - - - - - - - - - - - - - - - BLACKENED TILAPIA TACOS WITH CITRUS SALSA . For the blackened seasoning; 2tbsp smoked paprika 1tbsp cayenne 1tbsp onion powder 1tsp garlic powder 1tsp black pepper 1tsp salt 1/2tsp dried basil 1/2tsp dried oregano 1/2tsp dried thyme . For the citrus slaw; 2c prebagged coleslaw mix 1 medium sized grapefruit, peeled & diced 1 medium sized orange, peeled & diced 1tbsp diced fresh jalapeño Juice from 1 lime 2tbsp diced red onion 1tbsp chopped cilantro 1/2tsp salt . Other ingredients; 3 tilapia filets Taco sized corn tortillas Avocado for garnish Lime for garnish Cilantro for garnish . Preheat the oven to 350°. In a small bowl, mix together all blackened seasoning ingredients and set aside. . In a medium bowl, mix together all citrus slaw ingredients. Put the bowl in the fridge to let the flavors incorporate while the tilapia cooks. . Line a cookie sheet with aluminum foil and spray with non-stick cooking spray. Using a paper towel, pat dry the tilapia filets and place them on the foiled cookie sheet. Sprinkle the blackened seasoning over both sides of the tilapia filet to fully cover (you’ll have leftover seasoning). Cook for ~15 minutes, until fish flakes apart when you touch it with a fork. . Warm the tortillas over an open flame gas grill or in a skillet over medium heat. . Assemble tacos with tortilla, fish pieces (use your hands to break them apart into smaller bites) then top with citrus slaw. Add avocado and cilantro then serve with lime wedge.
I’d be lying if i said there are nights I just don’t feel like cooking. Last night was one of them. I normally would have just ordered pizza but we’re making homemade pizzas for the NFL draft tonight and everyone knows you’re not supposed to have pizza two nights in a row 🙄 (dumbest rule ever) . I pulled the infamous “open the fridge, close the fridge, wishfully think something will be there, open the fridge, close the fridge again” move. Luckily, I always keep fresh berries in my fridge for snacking and breakfast sides, so I finally decided to throw this salad together in all of 5 minutes. It’s not pizza, but I promise it’s tasty 😋 - - - - - - - - - - - - - - BERRY SPINACH SALAD . Spinach Blueberries Raspberries Sliced almonds Shaved brussels sprouts (just thinly slice a few brussels) Sliced red onion Avocado chunks Crumbled goat cheese Balsamic Glaze drizzle Chopped cooked chicken S&P . That’s it, that’s the recipe 😎 Put it all in a big bowl, add a dressing of your choice - poppy seed, balsamic or a strawberry vinaigrette would be tasty.
This mornings dreary weather turned into a beautiful day ☀️ We had planned on grilling tonight but our grill decided to take the night off. We can’t get it to start and have literally tried everything 🤦🏼♀️ At least we have a new project to work on! . If there is anything I have learned from this quarantine it’s that you must adapt and overcome. I guess that means some times it comes in the form of cooking steak, too. - - - - - - - - - - - - - - - RIBEYE SALAD . 1LB RIBEYE Marinated in; 1/4c Worcestershire sauce 1/4c low sodium soy sauce 3tbsp lemon juice 1/2c Olive oil 1/2tsp ground white pepper 1/2tsp garlic powder 2tsp dried basil Salt & Pepper (Discard excess marinade. Sear in cast iron skillet on medium high for 2 min per side, then transfer the skillet to the oven, broil on high for 6 minutes until reaching 145°. Let sit for 5 minutes before slicing) . ASPARAGUS Toss with 1tsp olive oil + s&p (Broil on high for 6 minutes, flipping halfway through) . Artisan greens for base Cherry tomatoes + fresh mozzarella cheese + handful of fresh basil Avocado Red onion Salt & pepper I used oil & vinegar as the dressing, but balsamic would be good too!