Category: Snack

SEASONED PLANTAIN CHIPS

7/10/2020

Seasoned Plantain Chips
(serves 6)

Ingredients:

4 green plantains (1 1/2 lb)
6 cups vegetable oil
1 1/2 teaspoons finely grated fresh lime zest, chopped
1/4 teaspoon cayenne
1 1/2 teaspoons sea salt

Instructions:

Stir together zest, sea salt, cayenne and set aside.
cut ends from plantains and score skin of each plantain 5 times lengthwise, avoiding ridges. Soak in hot tap water 5 minutes and peel.
Heat oil in a 5-quart heavy pot over moderate heat until a deep-fat thermometer registers 375°F.
While oil is heating, cut plantains lengthwise with a U-shaped peeler or manual slicer into very thin strips (about 1/16 inch thick).
Fry strips, about 6 at a time, turning frequently, until golden, 30 to 45 seconds.
Transfer with tongs to paper towels and sprinkle crisps immediately with salt mixture.

Chef’s Note:
You can make the plantain chips 2 days ahead and store them in an airtight container at room temperature.

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RED, WHITE & BLUE MASHED POTATOES

7/3/2020

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Perfect side dish for Independence Day celebrations and any other backyard or entertaining affair.

Red, White & Blue Mashed Potatoes
(serves 4)

Ingredients:

2 pounds red new potatoes, quartered
2 cloves garlic, smashed
5 to 6 strips bacon
1/4 pound gorgonzola cheese room temperature
1/4 cup heavy cream, room temperature
1 tablespoon butter, room temperature
Salt and freshly ground black pepper

Instructions:

Add potatoes and garlic to a medium pot and fill with enough cold water to cover the potatoes by an inch. Season with salt and bring water to a boil. Reduce to a simmer and cook until potatoes are soft, about 15 minutes.
Meanwhile, fry bacon in a skillet until crisp. Set aside on a paper towel to drain. Roughly chop and reserve.
Drain potatoes and garlic and place them back in the pot with the cheese, heavy cream, butter and chopped bacon. Roughly mash, adding more cream if needed. Season with salt and pepper, to taste.

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GARLIC & HERB BAKED CHICKEN DRUMSTICKS (with spicy dipping sauce)

2/23/2020

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Garlic & Herbs Baked Drumsticks {with spicy dipping sauce}
(Serves 4-6)

Ingredients:

3lbs chicken about 14-16 drumsticks
Extra Virgin Olive Oil
Women’s Bean Project Garlic & Herb spice blend (can substitute with garlic and herb seasoning of choice, but this one is perfection)
Salt & Pepper to taste

Prep:

Thoroughly coat drumsticks with olive oil
Sprinkle with seasoning (2-3 tbsp), salt and pepper
Make sure each piece is covered evenly with all ingredients
Cover and let sit in fridge for 30 minutes to an hour. You can leave it to sit overnight for a bolder flavor.

Cooking:

Preheat oven to 375*
Bake 15 minutes
Turn chicken over and bake 15 more minutes
Broil for an additional 6 minutes

Spicy Dipping sauce

Ingredients:

Mayonaise
Sriracha sauce

Instructions:

Always use a 2 to 1 ratio for this dip. Two parts mayo and one part Sriracha.
Add ingredients to a bow and mix together until smooth and one solid color.

You can make this dipping sauce for 1 or 100 as long as you keep the ratio. Feel free to add more Sriracha if you prefer a hotter spice to your dip.

NOTE: This secret weapon sauce will give an updated kick to any dish. It is rich and spicy and will compliment any protein dish as well as fried foods to dip. The best part, it takes 3 minutes to whip up!!

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AVOCADO & EGG TOAST

2/19/2020

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This is our favorite way to get healthy fats and protein nutrition, it is great as a power breakfast dish or a great snack that is both satisfying and energizing.

Avocado & Egg Toast (serves 1)

1 gluten-free slice of multigrain bread
1/2 Haas avocado mashed
Organic egg over-easy (or however you love your egg)
Trader Joe's Chile Lime seasoning to taste

Toast bread to your liking, spread mashed avocado, add egg on top and sprinkle with seasoning.

enjoy!

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LOADED WAFFLE WITH BERRIES

10/8/2019

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This is a great way to fuel up you body with nutritional energy to start your day as a power breakfast dish or a great snack to propel you through the day.

Loaded Waffle With Berries (serves 1)

1 gluten-free waffle
1tbs organic peanut butter
Handful of organic blueberries
Handful of organic blackberries

Toast waffle to your liking, spread with peanut butter and add fruit on top, here we use dark berries full of antioxidants.

Feel free to switch up nut butters and berries of you preference.

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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!!

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!

SEASONED PLANTAIN CHIPS

RED, WHITE & BLUE MASHED POTATOES

GARLIC & HERB BAKED CHICKEN DRUMSTICKS (with spicy dipping sauce)

AVOCADO & EGG TOAST

LOADED WAFFLE WITH BERRIES

ROASTED ASPARAGUS PARMIGIANO

Shrimp and Chorizo Quesadillas w/Smoky Guacamole

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