Showing posts from August, 2013

Leopard Makeup Bag

Check out this sweet new makeup bag I finally got around to making. You know your prior bag was bad news when you husband says, "Yeah, your old makeup bag was a wreck!" The simple fact that a man paid attention to a makeup bag and noticed it's horrific state should tell you enough! I'd been looking for some fun oil cloth fabric for quite a while and found this in Fredericksburg, TX at an amazing fabric shop! 

Calypso Sauce with Ravioli, Steak and Shrimp

So this sauce was so amazing last night, I made it again for lunch today for my husband and his friend! Yeah, pretty spectacular lunch! The best thing about it, I whipped all this up in less than 30 minutes. I did have my husband grill the meat, but I prepped it in that time frame.

For the sauce recipe, see my prior post here.  Attempt to have husband or grill assistant cook steak medallions and shrimp. In the meantime, boil pasta. I used a mushroom and Ricotta pasta I picked up at Sam's. Once all food is complete place ravioli on plate, top with sauce, then add meat and finally top with reserved basil. Enjoy!

Calypso Shrimp and Quinoa

This recipe is an adaptation from one of my favorite Pappardelle Pasta recipes. I've made the sauce twice in less than 18 hours! It's so remarkably good, and different. Give it a try for something quick, fresh and flavorful.

Ingredients/ Sauce: 2 roasted green chilies, chopped, removing some seeds2 T garlic powder3 tablespoons coconut sugar or dark brown sugar3 tablespoons low sodium soy sauce1 lime, zested and juiced1 can light coconut milk, about 13.5 oz.1/2 teaspoon sea salt1/2 cup fresh basil, coarsely chopped. Reserve some for topping dish.Quinoa: Prepare 1 cup (dry) quinoa according to package directions, adding in 1 teaspoon chicken broth bouillon for enhanced flavor.
Shrimp: 1 1/2 lbs. peeled and deveined shrimp 5 cloves garlic, chopped 2 T butter This is my adaptation of the recipe. For the original recipe, please follow this link: pappardellespasta

Directions: Begin quinoa according package directions. In a medium sauce pan, combine all sauce ingredients except basil. Hea…

Amazing & Low Calorie Blue Cheese Dressing

WHOA! Let me repeat this. Amazing and Low Calorie! 20 calories a tablespoon vs. original recipes which have 75-80 calories per tablespoon. And, let's be honest, no one uses 1 tablespoon, ever.

1 1/2 cups 0% Chobani Greek Yogurt
4 oz crumbled blue cheese
3 cloves garlic, diced
1 lemon, juiced
1 teaspoon Worcestshire sauce
1 teaspoon white balsamic or similar sweet white vinegar
salt and pepper to taste

Recipe blends best in a small food processor or blender.  Use a whisk if you don't want to use one of these tools for next best results. Slice garlic and pulse in processor until finely chopped. Add Greek yogurt, blend. Add salt, pepper, lemon juice, Worchestshire and vinegar. Mix well. Add  most of the cheese, reserving a few tablespoons to add at end.



Italian Salmon with Basil Lemon Cream Sauce and Sauteed Kale