Thursday, August 22, 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! 

Each side has a side zipper pocket for eyeshadows, powders, etc. Top flaps down to secure brushes when folded up.

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 seeds
  • 2 T garlic powder
  • 3 tablespoons coconut sugar or dark brown sugar
  • 3 tablespoons low sodium soy sauce
  • 1 lime, zested and juiced
  • 1 can light coconut milk, about 13.5 oz.
  • 1/2 teaspoon sea salt
  • 1/2 cup fresh basil, coarsely chopped. Reserve some for topping dish.
Prepare 1 cup (dry) quinoa according to package directions, adding in 1 teaspoon chicken broth bouillon for enhanced flavor.

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: 

Begin quinoa according package directions. In a medium sauce pan, combine all sauce ingredients except basil. Heat over low heat, mixing occasionally until well combined. You can keep this on very low  until the remaining dish components are ready. Add basil a few minutes before serving. If it becomes too thick or hot, simply remove from heat until ready to serve. Meanwhile as sauce is cooking, sauté shrimp in hot butter and softened garlic. Place quinoa and shrimp on a plate, top with sauce and reserved basil. 

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.


Wednesday, August 7, 2013

Italian Salmon with Basil Lemon Cream Sauce and Sauteed Kale

Italian Salmon with Basil Lemon Cream Sauce and Sauteed Kale

I was looking for a new way to make salmon and came up with this recipe. I expected it to be good, but, wow, it turned out great! 

Preparation Directions:
Preheat oven to 375. Slice the top off a head of garlic, place on a piece of foil and cover with about 1 1/2 T olive oil to coat very well. Wrap clove well in foil. Place on small baking pan so oil doesn't drip into oven. Garlic will roast in 30 minutes. Meanwhile, get the salmon, kale and sauce prepared.

Wild Salmon (3/4 lb - 1 lb piece):1 t olive oil1 t vinegar1/2 t salt 1/2 t pepper 1 t garlic powderpinch red pepper flakes1T Italian seasoning

1t olive oil1/4 diced shallotsalt & pepper to taste1/2 -1 lemon juiced, depending on taste

Basil Lemon Cream Sauce (makes approximately 2 cups sauce):
2T olive oil3/4 shallot, diced1 head garlic, roasted and chopped (add at end)1 cup chicken broth1/2 cup flour3/4 cup white wine1/2 cup cream1 lemon, juicedsaltpepper6-8 fresh basil leaves chopped + 10-12 leaves to top dishes.

Place salmon on parchment paper or foil on a baking sheet. Season with all ingredients, using a spoon to spread evenly. Bake for 15- 20 min depending on fish thickness.

In a large skillet add olive oil, once hot, add shallots and sautee until tender on low heat. Add flour and mix well with plastic whisk or wooden spoon. Cook 2 min. Add chicken broth and whisk well until combined. Add wine & basil, continue stirring. Reduce heat, simmer very low until a few minutes before fish is ready. 

Begin kale. In a separate skillet, add olive oil on low, add remaining shallots and cook until tender. Slice kale leaves vertically and then into 1'' strips, making the pieces more bite sized. Add kale and season with salt, pepper and lemon. Cook on low for 5 min until desired texture is reached.

Fish should be nearing completion. Finish sauce. Remove garlic from oven, uncover and cool a few minutes. Add cream to sauce, keeping on low. Using a large knife and a pot holder gently push the garlic out of the skin or use a plastic baggie and oven mitt to squeeze it out. It should slide out pretty easily. Chop and add to sauce.

Chop an additional 10-12 basil leaves. Plate fish and kale. Top fish with sauce. Top fish and kale with chopped basil. Enjoy!

Total prep and cook time 45 min. Sauce makes enough to cover fish pieces generously. I had about 1 cup of extra sauce which I plan on using for chicken tonight. Half sauce recipe if you'd prefer a smaller batch.