1 tablespoon olive oil
2 ounces tasso ham, minced (1/2 cup)
1 cup chopped onion
1 garlic clove, minced
36 medium shrimp, peeled (about 1 1/4 pounds)
1 teaspoon Cajun seasoning (no salt)
1/4 cup water
1 tablespoon unsalted butter (optional)
grits
sharp cheddar cheese, shredded
1/2 cup sliced green onions
Adapted to reduce sodium
Preparation
- 1. Heat olive oil in a large skillet over medium-high heat. Add tasso; sauté 2 minutes or until edges are golden. Add onion; sauté 2 minutes. Add garlic; sauté 1 minute. Add shrimp to pan, sprinkle with Cajun seasoning, and cook 3 minutes, turning once. Add 1/4 cup water, scraping pan to loosen browned bits. Remove from heat; add butter, stirring to melt. Cover and keep warm.
- 2. Bring milk, salt, and 2 cups water to a boil over medium-high heat. Reduce heat. Gradually add grits, and cook until thick and bubbly (about 5 minutes), stirring constantly with a whisk. Remove grits from heat; add cheese, stirring with a whisk until cheese melts.
- 3. Spoon grits evenly onto 6 plates. Top evenly with shrimp, ham mixture, and green onions.
Cooking Light Lighten Up, America!, Oxmoor House
2013
Easy-ways-to-cooks-eggs-in-a-microwave
Chicken and Rice Vermicelli
3 tsp. minced ginger
2 garlic cloves finely chopped
3/4 tsp. chili powder
1/2 tsp. crushed red pepper flakes
3 tsp. olive oil, plus more for drizzling
1/4 cup. soy sauce
1/2 tsp. honey
3/4 tsp. grounded black pepper, divided
1/4 tsp. kosher salt
4 chicken thighs
6 oz. package rice vermicelli
1/2 cup basil, chopped
1/2 cup mint, chopped (optional)
1 lime cut into slices
1. In a large bowl, whisk together ginger garlic, chilli powder, red pepper flakes, olive oil, soy sauce, honey, and 1/2 tsp. black pepper. Microwave 1 1/2 minutes and set aside.
2. Preheat grill to medium-high heat, Drizzle chicken with olive oil, salt , 1/4 tsp. black pepper. set aside.
3. In a large pot of boiling water, cook vermicelli until al dente, about 3 minutes. Drain and return to pot. Fill pot with warm water, swirl, drain again. repeat once more. Transfer noodles to a bowl with dressing. Add mint, basil, and toss.
3. Grill chicken, turning once, until cooked through, 5 minutes per side. When cool shred chicken and toss with noodles. Serve with lime.
Adapted from The Oprah Magazine July 2014
Basil Pesto
Recipe courtesy of Food Network Kitchen
Recipe courtesy Food Network Kitchens
Basil Pesto
Yield:
1 cup
Ingredients
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese
Directions
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
Copyright 2003 Television Food Network, G.P. All rights reserved
4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
8 dashes hot sauce
Directions
Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.
Microwave Eggs
http://www.buzzfeed.com/arielknutson/easy-ways-to-cooks-eggs-in-a-microwave
Cajun Spice Mix
Recipe by John Currence
2013
Easy-ways-to-cooks-eggs-in-a-microwave
Chicken and Rice Vermicelli
3 tsp. minced ginger
2 garlic cloves finely chopped
3/4 tsp. chili powder
1/2 tsp. crushed red pepper flakes
3 tsp. olive oil, plus more for drizzling
1/4 cup. soy sauce
1/2 tsp. honey
3/4 tsp. grounded black pepper, divided
1/4 tsp. kosher salt
4 chicken thighs
6 oz. package rice vermicelli
1/2 cup basil, chopped
1/2 cup mint, chopped (optional)
1 lime cut into slices
1. In a large bowl, whisk together ginger garlic, chilli powder, red pepper flakes, olive oil, soy sauce, honey, and 1/2 tsp. black pepper. Microwave 1 1/2 minutes and set aside.
2. Preheat grill to medium-high heat, Drizzle chicken with olive oil, salt , 1/4 tsp. black pepper. set aside.
3. In a large pot of boiling water, cook vermicelli until al dente, about 3 minutes. Drain and return to pot. Fill pot with warm water, swirl, drain again. repeat once more. Transfer noodles to a bowl with dressing. Add mint, basil, and toss.
3. Grill chicken, turning once, until cooked through, 5 minutes per side. When cool shred chicken and toss with noodles. Serve with lime.
Adapted from The Oprah Magazine July 2014
Basil Pesto
Recipe courtesy of Food Network Kitchen
Recipe courtesy Food Network Kitchens
Basil Pesto
Yield:
1 cup
Ingredients
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese
Directions
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
Copyright 2003 Television Food Network, G.P. All rights reserved
Hummus
Ingredients
4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
8 dashes hot sauce
Directions
Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.
Microwave Eggs
http://www.buzzfeed.com/arielknutson/easy-ways-to-cooks-eggs-in-a-microwave
Cajun Spice Mix
INGREDIENTS
- 5 tablespoons kosher salt
- 2 tablespoons cayenne pepper
- 2 tablespoons garlic powder
- 2 tablespoons sweet paprika
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon freshly ground black pepper
- 1 tablespoon onion powder
Nutritional Information
One Tbsp. contains:
- Calories (kcal) 12.5
- %Calories from Fat 0.0
- Fat (g) 0.0
- Saturated Fat (g) 0.0
- Cholesterol (mg) 0
- Carbohydrates (g) 2.6
- Dietary Fiber (g) 0.9
- Total Sugars (g) 0.2
- Net Carbs (g) 1.7
- Protein (g) 0.5
- Sodium (mg) 1746.2
PREPARATION
View Step-by-Step Directions-
Stir all ingredients in a small bowl to blend. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.
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