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ROASTED ASPARAGUS PARMIGIANO

2/13/2018

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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!!
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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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    Author

    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!

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