Shramp.

No it’s not a typo. It’s a shrimp recipe that is amped up with all kinds of yummy flavors. Hence shramp. It’s ok if my word blending confuses you because the blend of these ingredients will be sure to make you happy (ha did you like how I did that, oh come on, I have so much fun writing these). Anyway, let’s get down to biz. Its quick and has a short grocery list, enough said. Try it and let us know how it turns out on Twitter, Instagram, or the comments section below. We need more of you guys talking vs. us rambling.
  • 1 tsp. minced garlic (Again that jar stuff I keep referencing and using in like EVERY recipe, if you haven’t gotten it yet, what exactly are you waiting for?)
  • 1 tbsp. of mojo Cuban seasoning (I bought the pre made stuff at Whole foods but heard McCormick’s has stuff in regular (non price gauging) grocery stores as well)
  • 1 tbsp. of olive oil
  • 1-2 tbsp. of fresh lime juice (bottle stuff has preservatives, just sayin’).
  • 1 lb*. of peeled & deveined shrimp (have the guy do it, I wouldn’t know the 1st clue on advising you to do it yourself).
Mix the first 4 ingredients and marinade the shrimp for 15-30 minutes, however much time you can afford to let it sit for. Then pan sear in a nonstick pan for 3-4 min on each side. When pink and cooked you can serve warm over spinach, the heat will wilt it and the extra sauce from pan acts as a dressing.
*Note: its a tbsp. to each pound of shrimp (or scallops). So if you do less/more than a pound, make sure to cut/increase the seasoning accordingly.
Shramp
Happy Eating, XO.
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4 ingredient fix

Let’s get back to the basics here. Summer is just 90 days away, we need to start eating right. I don’t know what this Paleo stuff is, I mean I have a vague idea…Its a throwback meal plan in which you eat twigs & berries? FALSE. Its actually a legit lifestyle change and although I may have bought a box of green tea and convinced myself I will make it to the gym at least 2x this week. Let’s be real. Unless it tastes good, I am not going to be sticking to it. Oh and it can’t waste a ton of my precious time either so ya, there’s those stipulations as well 🙂 Anyway, I found the best fit. Quick enough for my whiney tired self to use no excuse not to make (double negative folks, stay with me), as well as, the fact it uses trendy stuff like kale and is gluten free (Shout out to a miss Caitlin Matt, lovely GF blog follower). Tell me you don’t love the fact its 4 ingredients and takes 20 minutes to make. Stop with the excuses & try this puppy out…

  • 1 pound sausage (I did Turkey vs. Pork and I also made sure it was hot Italian so the fennel seeds & other spices were already in there).
  • 1 bunch organic kale (1/2 the bag)
  • 1 medium onion, diced
  • 1/2 red bell pepper, chopped
  • (I added a lil bit of minced garlic. Technically not needed since the sausage was mixed with spices, but I like to jazz stuff up).

Remove sausage from its casing and brown in a large pan. Add the diced onion and continue cooking on medium until the onions are soft. Remove the spine from the kale and chop into bite size pieces. (In order to avoid this work, because god forbid I don’t take short cuts, I bought the pre chopped & washed stuff from Trader Joe’s, its in the salad section). Then, add the kale to the pan with the sausage and onions and stir and cook until it turns bright green and softens to your taste. (Between 5-10 minutes) Remove sausage and kale mixture from the heat, stir in the chopped red bell pepper. Serve warm & feel proud of the fact you are so chic that you are eating kale, are gluten free, and partaking in a Paleo diet. Every single food buzz word for 2014, way to be a grade A trendsetter for the day.

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Happy Eating, XO.

Quinoa fruit parfait

They say breakfast is the most important meal of the day. If anything Dr. OZ says that breakfast should be eaten like a king, lunch like a prince and dinner like a pauper. So if those are the expectations: What better way to kick off your morning than with a healthy quinoa breakfast parfait? This recipe calls for enough to share with others.

  • 2 (6 oz) containers yogurt (I like to use fat free french vanilla, strawberry or peach flavors)
  • 1/4 cup quinoa
  • 2 cups fruit (mixed berries or chopped peaches)

Optional yummy items:

  • 1/4 cup coarsely chopped toasted almonds or pecans
  • 1/8 teaspoon ground cinnamon

*Before we dive in to the instructions, I need to add my two cents. I’m not a morning person and typically don’t like to do a lot of cooking for my breakfast. Because this recipe calls for cooked and cooled quinoa, I suggest making it the night before and letting it cool in the fridge. This way there’s even less prep time involved.

If you took my advice above, you’ve got it made (literally) – now all you need to do is layer. Otherwise, cook the quinoa per the instructions on the box and let it cool. Spoon your yogurt in to a glass and layer the quinoa and fruit on top. For the optional ingredients, sprinkle in the almonds or pecans throughout and top with cinnamon.

Happy Eating, XO.

Rise & Shine Puddin’

Ok so I have special place in my heart for bread pudding. It was my paternal grandfather’s favorite dessert. So I feel as if I am doing the family a disservice if its on a menu at a restaurant and I don’t order it. Having said that, this is a dessert that can either be amazeballs or really really crappy. I just don’t get it to be honest, however since that is the case I have always been afraid to make it in fear of the fact that I will end up making the crappy version (or that I should have gone to culinary school because I don’t know what the freak “place in a water bath” means? I mean don’t all baths have water? Whatever, I digress). Alas, I came across a recipe that not only seemed easy enough for a home cook to make, but also seemed fool proof at not sucking. I tried it out and just loved it. So much so, that I served it for brunch & looked like a culinary wizard (you know one that bathes their food & such).

Have at it and comment below. Jess and I just don’t have enough reading to do…so write us something! STAT.

  • 7-8* slices day-old bread (I am lazy and didn’t wanna have to buy raisins and cinnamon per the recipe’s instructions so I just used Pepperidge farm raisin cinnamon swirl bread. Best short cut ever, I’m a genius!)                                                  
  • 2 tablespoons butter, melted                                                                     
  • 4 eggs, beaten      
  • 2 cups of half & half                            
  • 1/2 cup (white or brown) sugar (original calls for 3/4 cup & that was way too sweet for brunch, but if making as a dessert you can always increase the sugar, but again I left it at 1/2 cup).                                             
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped (candied or regular) walnuts (optional since I know some of y’all have nut allergies)

Preheat oven to 350 degrees F. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If using, sprinkle with the nuts now. In a medium mixing bowl, combine eggs, milk, sugar, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped. Top should look golden brown.

* the bread quantity varies only because I don’t know how custardy or solid you like your bread pudding. Everyone’s preference differs, so just eye ball it.

Happy Eating, XO.

I <3 You, Cupcakes

It’s no secret by now – I love food, and I especially love baking. So it’s only right this Valentine’s Day I bake some yummy cupcakes! Some people go for chocolate covered strawberries, I go for chocolate on chocolate cupcakes. #NoShame. I bought a chocolate mold a few years ago just for the hell of it (shout out to Michael’s!), and as it turns out it makes perfect little hearts for cupcake toppers!

Chocolate Heart Toppers

  • 1 cup melted white chocolate
  • 2-3 drops of red food coloring (add more or less depending on the color you want)

Chocolate Cupcakes

  • 1 cup all-purpose flour
  • 1⁄4 tsp baking soda
  • 2 tsp baking powder
  • 1 packet chocolate pudding powder (I replaced this with unsweetened cocoa powder bc, let’s be real, you’ll never use unsweetened cocoa for anything after this recipe.)
  • 1⁄8 tsp salt
  • 6 Tbsp butter, softened
  • 1 1⁄2 cup white sugar
  • 2 egg
  • 3⁄4 tsp vanilla extract
  • 1 cup milk

Icing

  • Pillsbury’s frosting in a can = no mess and just as good

Start on the chocolate hearts about an hour before hand so they have time to harden. Melt the white chocolate slowly in a sauce pan. Once it’s liquidy, add in the food coloring. (If it starts to score/harden after it’s already melted add a tiny bit of water to it and it will smooth right out again.) Pour in to the mold and stick in the freezer.

For the cupcakes, do the usual prep work: preheat the oven to 350 degrees and line the muffin pan with cupcake liners. Then sift together all of the flour, baking powder & soda, chocolate pudding powder, and salt.

In a separate bowl, mix together the butter and sugar until fluffy. Follow up with the eggs and vanilla. Then slowly add in the flour mixture and milk until completely combined. Bake for 15 minutes or until a toothpick comes out clean.

Valentine's Day cupcake

Happy Eating (and Valentines Day!), XO