Category: Snack

SPICY BUTTER SHRIMP

4/19/2021

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Spicy Butter Shrimp
(Serves 1-2)

Ingredients:

12 Medium/Large local fresh shrimp {these are South Florida shrimp}
1 tsp Trader Joe’s Italian Bomba Hot Pepper Sauce
2 tbsp room temperature pure Irish Butter
2 cloves garlic, finely minced
Himalayan Pink Salt to taste

Instructions:

On a cold skillet add butter, garlic and bomba sauce, turn heat on to medium-low and stir ingredients evenly incorporating them until butter starts turning golden brown.
Add shrimp and stir making sure every shrimp is coated with butter mixture, cook until shrimp are cooked thoroughly, about 5-6 minutes.

Chef’s Note: Double/Adjust the ingredients for larger servings.

Serving Suggestions:

Serve over white rice with sliced avocado and a sprinkle of lime.
Toss into pasta with extra virgin olive oil and top with Pecorino Romano cheese.
Add to top of avocado toast with a sprinkle of lemon.

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ROASTED RADISHES

4/6/2021

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Who knew a radish can be a potato, but TikTok taught me otherwise. Here is my take on a TikTok keto recipe that is also a perfect GlutenFree & healthy alternative the One Dish At A Time way!

Roasted Radishes
(Serves 4-6)

Ingredients:

2 bunches of radish (halved or quartered)
Fresh Rosemary
Sea salt
Fresh back pepper
Garlic powder
Extra-virgin olive oil

Instructions:

Shake all ingredients in a ziplock bag (mixing in a bowl works too) let sit for 30mins {I prefer to let them sit over night for maximum flavor}
Preheat oven to 400*
Line a baking sheet w parchment paper of foil
Drain any excess moisture from the radish, spread evenly on baking sheet (make sure to get the rosemary on there) and put in the oven for 15mins. Flip and bake for another 10 mins

Click HERE for video!

Chef’s Note: this is the same exact recipe I use for roasting potatoes, so go ahead and roast some potatoes too!

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BAKED CHICKEN WINGS

3/31/2021

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Baked Chicken Wings (serves 6-8)

Ingredients:

24 chicken wings (about 4 pounds)
½ cup hot sauce
1 teaspoon garlic salt
¾ tsp onion salt
½ tsp pepper
¼ tsp cayenne pepper
¼ tsp jalapeño powder
½ tsp smoked paprika
4 tbsp olive oil
Blue cheese dressing – store bought is fine (I prefer ranch)
Fresh Parsley

Instructions:

In a large pot, fill ¾ with water. Place chicken wings, seasoning, ¼ cup of hot sauce and boil for 30 – 35 minutes.
When cooked thoroughly, drain and place wings in a baking pan. Mix olive oil with the remainder of the hot sauce and drizzle evenly over wings.
Heat oven to 450 degrees F. Bake 15 minutes, turn over and bake for an additional 15 minutes.
Place wings on serving platter. Place dressing in dipping dish, serve with celery and/or carrot sticks. Sprinkle fresh parsley for garnish.

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4TH OF JULY RED, WHITE & BLUE CUPCAKES

7/3/2020

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Here is an easy and show stoping recipe for a fireworks worthy 4th of July cupcake dessert.

4th of July Red, White & Blue Cupcakes
(makes 12 cupcakes)

Ingredients:

For the Blue Vanilla Cupcakes:

1½ cups all-purpose gluten-free flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
½ cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1½ teaspoons vanilla extract
6 tablespoons blue food coloring (liquid)
12 medium sized strawberries

For the White Frosting:

1 1/2 sticks unsalted butter, softened
1 pound (3 2/3 cups) confectioners' sugar
1 to 2 tablespoons milk (optional)

Instructions:

Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.
Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, vanilla and food coloring; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.
In a mixing bowl, cream butter until smooth.
Gradually add confectioners' sugar; beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons milk.
Wash and cut of the tops of strawberries. Frost cupcake and top with strawberry.

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SUMMER MELON SALAD w FETA CHEESE

6/29/2020

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Summer Melon Salad w Feta Cheese (serves 4-6)

Ingredients:

1/2 small seedless watermelon
1/2 medium cantaloupe
Feta cheese
1/4 med size onion
4tbsp Extra Virgin Olive Oil
3tbs White wine vinegar
Salt & Pepper

Instructions:

Clean and cut melons into 1/2” cubes
Thinly slice onion
In a large bowl combine, melons, onions, crumbled feta, EVOO and vinegar. Mix together and start tasting depending on the juiciness of your melons you will need to adjust to taste. Now you are ready to add salt and pepper, also taste.

NOTE: Remember that feta is naturally salty, so go easy on the salt!

Serve with your favorite grilled protein!

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5 MINUTES BANANA PISTACHIO NUT MUG CAKE

9/25/2013

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Ingredients:

4 tbsp all-purpose {gluten-free} flour
3 tbsp sugar
1/8 tsp baking powder
1 Egg white
3 tbsp milk (or soy milk)
1 tbsp vegetable oil
¼ tsp vanilla extract
2 tbsp pistachio nut halves (can also use walnuts)
3 quartered slices of banana ½ inch thick
1 Microwave-safe large mug
Pumpkin Spice or cinnamon for garnish
Whipped cream (optional)

Instructions:

Mix flour, sugar and baking powder
Mix in egg white
Pour in milk, oil, vanilla and mix well
Add pistachios, banana and mix
Put in microwave for 2.5 minutes (add 30 sec if necessary) on maximum power
Wait until it stops rising and sets, let cool 1-2mins
Top with whipped cream, garnish with spices and EAT!!

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MACADAMIA, HAZELNUT, GINGER AND CHOCOLATE CHIP COOKIES

5/15/2013

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Baking is not my number one thing, so when I find a killer recipe, I make it, I try it and then I have to share it!! I found this ultra tasty looking recipe for macadamia, hazelnut, ginger and chocolate chip cookies on Luna and Chloe Weddings' blog that appealed to me in every way!! From the ingredients to the mouth watering visual appeal.

Macadamia, Hazelnut, Ginger & Chocolate Chip Cookies

Ingredients:

4 1/2 Cups Flour
1 Tsp Baking Soda
1 Tsp Baking Powder
1 Cup Unsalted Butter, room temperature
1/2 Cup Caster Sugar
1/2 Cup Light Brown Sugar
1 Tsp Ground Ginger
2 Eggs
1 Cup Dark Chocolate Chips
Large Handful of Macademia Nuts
Large Handful of Hazelnuts

Instructions:

Preheat oven to 350 and line 2 baking trays with parchment paper, set aside until required.
In a large bowl, sieve flour, baking soda, baking powder and ground ginger. Using a stand mixer, creamed softened butter and two sugars together until light and fluffy. In a small bowl beat the 2 eggs and add to the butter/sugar mix, beat for a second or so and then spoon in the dry ingredients, in a few batches using a large spoon. Mix until well combined then add the chocolate chips and nuts.
Place in heaped desert spoon-fulls (or use and ice cream scoop) of the mixture on the baking trays, allow room for spreading and bake for 20-30 minutes or until golden brown.
Cool on tray and store in airtight container

I latter found out that the genius behind the beautiful pictures and recipe was from What Kate Ate, one of my favorite food blogs!

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SPICY BUTTER SHRIMP

ROASTED RADISHES

BAKED CHICKEN WINGS

4TH OF JULY RED, WHITE & BLUE CUPCAKES

SUMMER MELON SALAD w FETA CHEESE

5 MINUTES BANANA PISTACHIO NUT MUG CAKE

MACADAMIA, HAZELNUT, GINGER AND CHOCOLATE CHIP COOKIES

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