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ROASTED ASPARAGUS PARMIGIANO

2/13/2018

Roasted Asparagus Parmigiano (serves 4)

Asparagus is a powerful aphrodisiac. Dress it up with some Parmigiano Reggiano for a healthy, romantic dish.

2 Lbs asparagus stalks, washed and trimmed
Parmigiano- Reggiano cheese
Extra- virgin olive oil
Coarse salt or sea salt
Coarsely ground black pepper

Use a vegetable peeler, shave curls off the Parmigian-Reggiano cheese.

Snap or cut off the tough ends of the asparagus. Arrange asparagus in a single layer in a shallow baking pan.
Blanch the asparagus in lightly salted boiling water for approximately 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well.
Toss asparagus with just enough olive oil to lightly coat. Arrange asparagus on a serving platter or individual serving plates.
Sprinkle coarse salt, pepper, and Parmigiano-Reggiano cheese curls over the top of the asparagus.

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Shrimp and Chorizo Quesadillas w/Smoky Guacamole

2/3/2018

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This is one of my favorite Rachel Ray recipes from her 30 minute meals show I switched up a little to make it Glute-Free/allergy friendly and with the upcoming Super Bowl, I just had to share it with you. This is quick and easy to make and it packs incredible flavor!!

Shrimp and Chorizo Quesadillas w/Smoky Guacamole (serves 4)
Feel free to adjust ingredients to accommodate the size of your party

2 ripe Haas avocados
1 lime, juiced
A couple pinches salt
1/4 cup sour cream, 3 rounded tablespoonfuls {Sub non-dairy product}
2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section
1/2 pound chorizo sausage, sliced thin on an angle
1 tablespoon extra virgin olive oil, plus some for drizzling
1 clove garlic, cracked away from skin and crushed
12 large shrimp, peeled and deveined, tails removed, ask for easy-peels at fish counter
Salt and freshly ground black pepper
4 (12- inch) gluten-free tortillas
1/2 pound, 2 cups, shredded pepper Jack cheese {Sub non-dairy product}

Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.
Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop.
Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.

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Being diagnosed with a few eating allergies that include GLUTEN, LACTOSE AND EGG. For me it was pretty much EVERYTHING I loved to eat! I had to put my big girl panties on and rewire my mind about everything and rearrange my nutritional routine. The result: I have come up with ways of enjoying a gluten-free life as well as a few indulgent treats that are completely allergy friendly and great not only for an allergy conscious lifestyle, but for all the guests at your table alike!

ROASTED ASPARAGUS PARMIGIANO

Shrimp and Chorizo Quesadillas w/Smoky Guacamole

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