She’s A Foodie: Cajun Shrimp Fettucine Alfredo

She’s A Foodie: Cajun Shrimp Fettucine Alfredo

by | Jul 2, 2015 | Lifestyle+Culture

Ingredients:

8 ounces fettuccine or your favorite pasta

1 tablespoon butter (or olive oil)

1 lb. shrimp, peeled and deveined

1 tablespoon Cajun seasoning

2 cloves garlic, chopped

¼ cup dry white wine or chicken broth

1 cup heavy/whipping cream (can substitute with half/half or 8 oz. low fat cream cheese)

1 cup parmigiana reggiano (parmesan), grated

½ tablespoon Cajun seasoning or to taste

¼ cup green onion, sliced (optional)

Directions:

Start cooking the pasta.

Melt the butter in a pan over medium-high heat, toss the shrimp in the Cajun seasoning, add to pan and coo, about 2-3 minutes per side, and set aside.

Add the garlic to the pan and sauté until fragrant, about 30 seconds.

Deglaze the pan with the wine, add heavy cream, parmesan and Cajun seasoning and cook until it thickens a bit, about 3-5 minutes

Toss the pasta in with the Alfredo sauce along with the shrimp and serve garnished with green onions.

 

Jasmine

She’s A Foodie: Chicken Kofta Kekbabs

She’s A Foodie: Chicken Kofta Kekbabs

by | Jul 2, 2015 | Lifestyle+Culture

Ingredients:

1 lb ground chicken

1 small onion, chopped

2 garlic cloves, minced

1 tbsp parsley

2 tsp coriander

1 tsp cumin

½ tsp salt

½ tsp cinnamon

½ tsp pepper

¼ tsp nutmeg

¼ tsp ginger

¼ cayenne

Soak skewers in water for 30 minutes. Mix all ingredients together. Using your hands, form onto skewers. Broil 6-10 minutes or until chicken is completely cooked.

 

Credit: @closetcooking

She’s A Foodie: Honey Chipotle Grilled Shrimp Skewers with Avocado-Greek Yogurt Sauce

She’s A Foodie: Honey Chipotle Grilled Shrimp Skewers with Avocado-Greek Yogurt Sauce

by | Jul 2, 2015 | Lifestyle+Culture

Honey Chipotle Grilled Shrimp Skewers with Avocado-Greek Yogurt Sauce

Serves 4 as an Appetizer, 2 as a meal

Freeze any leftover chilis and adobo sauce you have – they are excellent mixed into meatballs, burgers, meatloaf, or even mixed with a bit of butter and melted over steak.

shrimp skewers

1 lb peeled and deveined shrimp

2 chipotles in adobo sauce, minced

2 generous spoonfuls of the adobo sauce

1 Tbsp olive oil

1 Tbsp honey

 

sauce

1 ripe avocado

1 cup 2% greek yogurt

1 clove of garlic, peeled

juice of 1 lime

salt to taste (about 1/2 – 1 tsp)

 

tools: wooden skewers; food processor (or blender); grill (or grill pan)

 

First, marinate the shrimp. Combine the minced chilis, the adobo sauce, olive oil, and honey in a large bowl, and whisk to combine. Add the peeled and deveined shrimp, and marinate in the refrigerator for 30 minutes, tossing occasionally.

 

While the shrimp marinates, make the dipping sauce. In the bowl of a food processor, combine the flesh of the avocado with the yogurt, the garlic, and the lime juice. Process until the sauce is very smooth and creamy, and there are no lumps remaining. Taste, and add salt to your liking (I used just over 1/2 tsp). Reserve the sauce in the fridge until ready to serve.

After the shrimp has marinated 30 minutes, thread the shrimp on the skewers, about 4 per skewer, making sure that the skewer pierces through the tail and head portions – this will help ensure that they do not swivel around when grilling. Heat your grill (or grill pan) to high heat, and grill the skewers, flipping halfway through cooking time, until the shrimp are slightly charred on the outside and are just barely opaque on the inside, about 2 minutes per side. Be careful not to overcook the shrimp, and remember they will continue to cook for a minute or so after you pull them off the grill.

Serve the skewers immediately with the cool dipping sauce on the side.

 

Credit: eatandrelish.com

She’s A Foodie: Mushroom Flatbread

She’s A Foodie: Mushroom Flatbread

by | Jul 2, 2015 | Lifestyle+Culture

Ingredients:

1 teaspoon olive oil

2 cups Japanese Brown Beech Mushrooms (or other Asian mushrooms like fresh shiitake)

1/2 small onion, very thinly sliced

1 large piece naan flatbread, about 8×14 inches

2 tablespoons prepared basil pesto sauce

1/2 cup shredded mozzarella cheese

1 tablespoon grated parmesan cheese

3 to 4 fresh basil leaves, chiffonade

 

Directions:

1. Preheat oven to 400F degrees.

 

2. Heat a skillet over medium high heat, when hot, add the olive oil. Add the mushrooms and the onions, and saute until slightly soft, about 2 minutes.

 

3. On the flatbread, spread the basil pesto, avoiding the outer one inch edge. Top the flat bread with the mozzarella cheese. Add the mushroom and onion mixture; and top with the parmesan cheese.

 

4. Bake for 7 to 10 minutes until the cheese has melted and the flatbread is toasted. Sprinkle with the fresh basil.

 

Enjoy! Let us know how this recipe works out for you.

 

Credit: Steamy Kitchen

She’ A Foodie: Vanilla Bean Coconut Cupcakes

She’ A Foodie: Vanilla Bean Coconut Cupcakes

by | Jul 2, 2015 | Lifestyle+Culture

It’s summer time! And while I would love to relax in the Bahamas, the closest I will be getting to acting tropical would be in devouring these delicious vanilla bean coconut cupcakes! Did I mention that the cupcakes are frosted with pineapple cream cheese frosting? It is a sweet treat for you to eat instead of being outside in the unforgiving heat.

This recipe can create 18 servings and for the actual cupcakes you will need:

  • 1 14-ounce can unsweetened coconut milk

 

  • 1 vanilla bean, split lengthwise
  • 1 3/4 cups all-purpose flour
  • 1/4 cup ground macadamia nuts
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter, softened
  • 1 1/3 cups sugar
  • 3 eggs

For the frosting you will need:

  • 2 tablespoons unsalted butter, softened
  • 4 ounces cream cheese, room temperature
  • 1 1/2 cups powdered sugar
  • 1/4 cup pineapple juice
  • Scraped vanilla bean from 1/2 pod (other 1/2 used for cupcakes)

To bake the cupcakes:

  1. In a medium saucepan bring coconut milk just to boiling; reduce heat. Simmer, uncovered, for 20 to 30 minutes or until milk is reduced to 1 1/3 cups; cool. Meanwhile, preheat oven to 375° F. Line eighteen 2 1/2-inch muffin cups with paper bake cups; set aside. Using the tip of a small sharp knife, scrape out seeds from vanilla bean; set aside.
  2. In a small bowl stir together flour, ground nuts, baking powder, and salt; set aside. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat on medium to high speed for 1 minute, scraping side of bowl occasionally.
  3. Add eggs, one at a time, beating well after each addition. Stir in half of the vanilla seeds; reserve other half for frosting. Alternately add flour mixture and 1 cup of the reduced coconut milk (reserve rest of coconut milk for another use) to butter mixture, beating on low speed after each addition just until combined.
  4. Spoon batter into prepared muffin cups, filling each about three-fourths full. Bake for 18 to 20 minutes or until tops spring back when lightly touched. Cool in muffin cups on wire racks for 5 minutes. Remove from muffin cups. Cool completely on rack.

To create the frosting:

  1. In a stand mixer fitted with the paddle attachment, beat together all ingredients until completely smooth.

 

Credit: The original recipe is posted here: http://www.recipe.com/vanilla-bean-coconut-cupcakes/

 

 

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