Green Gazpacho soup
Green Gazpacho soup
Green Gazpacho Soup with Shrimp
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Green Gazpacho soup
Green Gazpacho Soup with Shrimp
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Ingredients
Servings:
Instructions
  1. Combine yogurt, 3 tablespoons oil, and juice in a large bowl, stir­ring with a whisk. Stir in poblano, green onions, and bread; let stand 10 minutes, stirring occasionally. Place yogurt mixture in a blender with cucumber, sugar, salt, black pepper, and tomatillos; blend until smooth.
  2. Heat 1 teaspoon oil in a large non­stick skillet over medium-high. Add shrimp to pan; cook about 2-3 minutes per side. Place 1¾ cups cucumber mixture in each of 4 bowls; top evenly with shrimp. Add Parsley leaf to decorate.
Recipe Notes
Nutritional Values:

Calories 352
Fat 18g (sat 3g, unset 13g)
Protein 21g
Carb 26g
Sugars 13g (added sugars 1g)
Sodium 51g
Potassium 2g

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Bean Salad with Corn
Bean Salad with Corn
Black Bean & Corn Salad with Southwestern Lime Dressing
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Servings
10 servings
Servings
10 servings
Bean Salad with Corn
Black Bean & Corn Salad with Southwestern Lime Dressing
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Servings
10 servings
Servings
10 servings
Ingredients
Salad
Southwestern Lime Dressing
Servings: servings
Instructions
Salad Directions:
  1. Rinse corn and black beans in a colander.
  2. Mix all salad ingredients in large salad bowl.
  3. Pour dressing over salad and toss
  4. Serve on Salad Plates
Salad dressing Directions:
  1. Blend dressing ingredients in a blender until smooth. Store in refrigerator (will keep for several days)
Recipe Notes

1/2 cup serving size

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Watermelon Strawberry an Cucumber Salad
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Servings Prep Time
5 people 6 minutes
Servings Prep Time
5 people 6 minutes
Watermelon Strawberry an Cucumber Salad
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Servings Prep Time
5 people 6 minutes
Servings Prep Time
5 people 6 minutes
Ingredients
Servings: people
Instructions
  1. Cut watermelon into triangles, about 12 or 13 then arrange watermelon triangles on a round plate, cut cucumbers an arrange cucumbers on top of watermelon then slice strawberries an add strawberries on top of cucumbers slices, spread the lime juice on top and decorate with mint leaves.
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Blueberry Thyme Splash

HUGE Thank you to Tommy Bahama Resturant and Grill for the use of this recipe!

This recipe is for one drink in an 11-14 oz tall tumbler, also known as a “Collins” glass.

Blueberry Thyme Splash
Blueberry Thyme Smash
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Servings
1 11-14 oz
Servings
1 11-14 oz
Blueberry Thyme Splash
Blueberry Thyme Smash
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Servings
1 11-14 oz
Servings
1 11-14 oz
Ingredients
Servings: 11-14 oz
Instructions
Simple Syrup
  1. 1 cup water 1 cup sugar Combine ingredients in a saucepan, bring to boil and simmer until sugar is fully dissolved, stirring frequently. Set aside to cool. Store in refrigerator in a glass jar with a lid
Drink
  1. Muddle 7 blueberries and 1 sprig of thyme in a mixing glass or drink shaker. Add rest of ingredients with ice. Shake well until chilled. Strain over fresh ice in tall drink glass. Garnish with 3 blueberries on a noshi gushi (knotted bamboo skewer) and a sprig of thyme.
Recipe Notes

When consuming alcohol, please drink responsibly.

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Cinco de Mayo Fruit Salad
Cinco de Mayo Fruit Salad
Cinco de Mayo Fruit Salad
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Cinco de Mayo Fruit Salad
Cinco de Mayo Fruit Salad
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Ingredients
Salad Ingrediants
Jalapeño-Citrus Dressing
Servings:
Instructions
Salad
  1. Scoop seeds from the melons. Remove fruit from rind with a peeler or knife and using a melon baller or cut into 3/4 inch wedges. Place in large bowl. Add papaya, strawberries, pineapple and Jalapeño-Citrus Dressing; gently toss to combine. Serve immediately or cover and refrigerate up to 3 hours. Garnish with mint leaves.
Jalapeño-Citrus Dressing
  1. Combine orange juice, lime juice, mint, jalapeños and sugar in small bowl; mix well.
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Tropical Fruit and Honey Dessert
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Servings
2-4 servings
Servings
2-4 servings
Tropical Fruit and Honey Dessert
Print Recipe
Servings
2-4 servings
Servings
2-4 servings
Ingredients
Servings: servings
Instructions
  1. In a small bowl, toss fruit with lime juice and zest. Add nuts and honey; mix well. Spoon into individual dishes. Sprinkle with coconut and lemon peel, use a few Mint Leaves if so desired. Top with Maraschino Cherries
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thai-green-curry-shrimp-kale-ck-x

Thai Green Curry with Shrimp and Fresh Kale
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Thai Green Curry with Shrimp and Fresh Kale
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Ingredients
Noodles/Rice
Main Ingrediants
Servings:
Instructions
  1. Prepare rice noodles according to package directions. Drain and rinse with cold water. Drain and set aside. Heat oil in a large skillet over medium-high heat. Add green onions, (garlic optional), and ginger; sauté 1 minute. Stir in curry paste; sauté 30 seconds. Add carrots, chicken stock, and coconut milk, stirring well to combine; bring to a simmer, and cook 6 minutes. Fold in kale; sprinkle with salt. Cook 3 minutes or until kale is wilted and tender. Add shrimp; cook 3 minutes or until shrimp are done. (See note below if using chicken) Remove from heat; top with cilantro, lime rind, and juice. Serve over rice noodles or rice.
Recipe Notes

*Since I cannot eat garlic, I typically will leave it out. 

†If substituting Chicken, use 2 skinless/boneless chicken breasts, cut into 1-2 inch cubes. Saute chicken other ingredients and set aside. After the other ingridients, add sauted chicken when you would add shrimp.

 

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steamboat6

This recipe calls for a dipping sauce, so we have a hot and mild recipe for you to try.

Asian Steamboat - Vietnam
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***This recipe I have been using for a long time.  I added my own touches and it brings back great memories from living in Singapore. 
Servings
4-6 servings
Servings
4-6 servings
Asian Steamboat - Vietnam
Print Recipe
***This recipe I have been using for a long time.  I added my own touches and it brings back great memories from living in Singapore. 
Servings
4-6 servings
Servings
4-6 servings
Ingredients
Dipping Sauce - Mild
Dipping Sauce - Hot
Servings: servings
Instructions
Asian Steamboat Directions
  1. 1 inch piece fresh ginger, chopped (about 2 teaspoons) or use the ginger in tube Place broth in saucepan with carrots and onions. Bring to a boil and cook 10 minutes. Meanwhile, remove fat from chicken, and cut into strips about 2 inches by 1 inch. Put chicken in small bowl add sesame oil to it. Cut Beef in 1”x 1” Strips. Cube pork loin in 1 “ cubes. Place each meat and or vegetables on platter large enough to hold all ingredients to be cooked. Wash cabbage and slice on the diagonal in 1-inch pieces. Wash and quarter mushrooms; cut into sixths if large. Place shrimp, cabbage, mushrooms and Chinese noodles on platter and set on the table. Mix sauce ingredients in a soup bowl and pour half into a second soup bowl. Place in front of each diner. To cook: Place heating unit on heatproof mat on table. Pour boiling broth into fondue pot or electric pan and place on table; the broth should continue to gently simmer. Using chopsticks or fork, each diner adds chicken, shrimp, beef, pork, cabbage and mushrooms to the pot, removing them when they are cooked (about one minute). (Note: use separate forks for raw chicken  or meat to eliminate any chance of salmonella contamination.) Remove pieces as they are cooked, dip them in sauce and eat them. When the platter is nearly empty, add noodles and remaining vegetables to pot and cook about five minutes, until noodles are cooked through. Ladle into bowls with remaining dipping sauce and eat as soup. Alternate directions: In a saucepan, bring the broth to a boil and add the carrots and onions. Simmer 10 minutes. Prepare all other ingredients. Add noodles and remaining vegetables to broth. Cook three to four minutes. Add chicken and cook about three minutes. Add the shrimp and cook one minute. Divide the dipping sauce into two large soup bowls and pour the soup over it.
Dipping Sauce - Mild
  1. Blend the soy sauce and rice wine vinegar together and whip lightly. Add diced Poblano Chili Pour into serving bowl and scatter the sesame seeds on top
Dipping Sauce - Hot
  1. Cut the chili into thin rings. (If using a Poblano pepper, dice finely) Remove one-third of the chilies and set aside for garnish. Place the remaining chilies, garlic and sugar, Transfer to a small bowl and add the water, lime juice and fish sauce. Stir well to dissolve. Add the reserved chilies Set aside for 10 minutes before serving.
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