Whole30: Garlicky Tomato Shrimp Recipe

While diving into the world of Whole30, I have been able to remain consistent and satisfied with what I am eating because I have been eating pretty much things that I enjoy. I am not really feeling all that deprived. Today I want to share with you one of my most favorite foods to eat at this moment.

Shrimp is something that I have found is super easy to make and since I am the only one in my house that actually eats seafood I buy a bag of some wild caught from my local grocery's freezer section and I cook what I need for the day and save the rest for another day. They are easy to defrost quickly (and safely of course). For the sake of this recipe I will instruct on how to cook a large batch.

What you need:

Shrimp, I buy the large size 25-35 in a one pound bag with the peel deveined
1 tbsp of minced garlic
2 tbsp of tomato paste
3 tbsp of coconut oil
1/2 tbsp of black pepper
1/2 tbsp of onion powder
1/2 tbsp of basil dry

What to do:

Defrost your shrimp. I usually place my bag in a large pot with cold water. It doesn't take too long to defrost.
In a large pot heat coconut oil at medium heat. Coconut oil can be sensitive and may smoke quickly so be sure to watch your stove. Once the oil is warmed up a bit place place your defrosted shrimp in it. Be sure to rinse and pat them dry before you do this to make sure that they are clean. As the shrimp are cooking place all the dry seasonings in it along with the garlic. Mix it up to ensure that all the shrimp are seasoned well. Once the shrimp turn pink, about 6 minutes. Mix in the tomato paste. Cook for about two minutes as you continuously stir the shrimp around to evenly coat.

I like the shrimp with the peel because all the flavor gets stuck onto it which makes it so good, but it does tend to get messy since you have to use your fingers. Trust me though it is worth it. I have made this before without the peel and it was not as tasty.

Enjoy!

Chicken Meatballs

One area that I would like to "shift" in my life is the way that I eat. I cook most of our meals, but over the holidays I got a good deal on a very large bag of potatoes and I blame some recent weight gain solely on that (it was in no way all the second helpings of chips, desserts or Chinese food). So, I wanted to share a recipe that I made using some leftovers that I had from a whole chicken that I had baked over the weekend.













 What you will need:
-Some left over chicken, I used about a one pound of left over chicken for this recipe a mixture of white and dark meat ground up in a chopper
-two eggs (beaten)
-1/2 cup of Italian bread crumbs
- 1/2 cup of Panko
- 1 tbsp of basil
- 1 tbsp of parsley
- 1 tsp of oregano
- 1 tsp of black pepper
- 1 tsp of salt
- a jar of your favorite spaghetti sauce
- Cooking spray

What to do:
Preheat oven to 300 degrees. Combine all ingredients in a large bowl and mix until all is well blended. Line a baking sheet with foil (I hate to clean so its such easy clean up) and lightly coat with cooking spray. Shape chicken mixture into meatballs. Mine are about the size of a ping pong. Ping pong is such a funny thing to say. Ping pong. Anyhow, place the meatballs on the coated baking sheet and place in the oven until slightly golden. Do not over bake them as they will dry out. Once they are done place them in a large pot with your sauce and cook until the sauce is warm. Be careful not to stir them too much when they are in the sauce because they tend to fall apart a bit more than regular meatballs. Serve and enjoy.
I will admit that I was a bit worried about the meatballs coming out dry, but I was pleasantly surprised as they weren't dry at all and really flavorful. My husband, who tends to not like to try new things enjoyed them quite a bit and stated that they didn't taste all that different from my regular meatballs that I made using ground beef.

Portuguese Kale Soup

When the colder air comes around my comfort foods of choice turn to soups. Soups are easy to make and super filling, plus my little one loves them and when you find something that your toddler will actually eat rather than throw, you make it. You make it often. 

Growing up this was on the menu more often than not. It was also one of the first recipes I asked for. It was hard to figure out the measurements from my mother since she doesn't even own a measuring cup. She literally just uses terms like "enough", "a little" and "a lot" to indicate how much ingredients to use. I was able to measure some stuff out so I could share it with you all. So here it is. 

What you need:

1 Portuguese Chourico link (cut in slices)

4 medium size red bliss potatoes (cubed into bit size pieces)

2 cups of chopped fresh kale

1/2 onion diced

1/2 cup of elbow macaroni 

8 cups of chicken broth

olive oil to coat pan

What to do:

Coat a good size soup pot with olive oil and add onions. Cook until transparent about 4 minutes over medium high heat. Add chourico and brown about 6 minutes. Add broth and bring to a boil. Add potatoes and reduce heat to half and cook for 10 minutes. Reduce heat to a simmer and add kale. Do not cover. Leave on simmer for 30 minutes for flavors to marry. Add elbows and cook for an additional 15 minutes on simmer. The longer you cook it on simmer the more the flavors will build, but the liquid will also evaporate. If this happens, which it will add more water. Enjoy once done. :)

Making Fresh Cheese

For years I have wanted to make fresh cheese and last week I finally did it. I went to my local Portuguese food market which was lovely (Portugalia) and I bought all the supplies. I raced home and got it started. For my first attempt, I did ok. I really need to buy a cooking thermomator because the temperature of the milk is very important for the curdling process. The right temperature should produce really large curds which is ideal for this cheese. I also think next time I would add some salt to the milk to give it some more taste since I think it was rather bland. I will share the recipe which is very easy, the biggest challenge is the milk temperature.

What you need:
1 teaspoon of Powdered Rennet
half a gallon of local milk (once that is not double pasteurized)
a cheese mold
a cooking thermometer like a candy one
salt to taste

What to do:
In a large pot pour milk and heat on medium low. For 30 minutes heat milk until it reaches 98 degrees. Do not boil milk or else it will not work. You want it to stay warm without overheating it. Once 30 minutes have past, remove from heat and stir in the rennet. Stir until it is completely dissolved. Then leave it for at least 30 minutes. During this time it will begin to curd. The longer you let it still the more it will curd. Once the curds have formed remove the curds from the pot with a slotted spoon. Transfer to the cheese mold. Be sure to place the mold in a shallow dish because over the next three days, while the cheese is forming, you will have to drain it.

At the end of day three (or when the cheese is firm and no longer draining) it is done and ready to enjoy. I ate mine with some salt and crushed red pepper on some crusty bread.

Easy Chourico and Peppers Recipe

I am not big on sandwiches. Growing up, my mother rarely ever made us sandwiches. I think she just didn't see them as filling. Just a guess. She did, however, have one specialty sandwich filling that was, hands down, the BEST EVER...Chourico & Peppers. 

After moving out, I asked my mother for the recipe and much like every other recipe I have asked her for she does not have any precise measurements. With that said, after many (delicious) trials, I think i have finally found the perfect recipe to share with you all!

What you will need:

1 pound of ground chourico (if you don't have any in your area get some here Amaral's)

2 large peppers (one green and one red) diced

1 medium onion, diced

1 can of diced tomatoes (14.5 oz)

2 tbsp of olive oil

1 tbsp of sugar

2 splashes of wine or beer (whatever you have on hand will work)

salt and pepper to taste

What to do:

In a good size pot add oil and cook onions until they are soft, about 3 minutes over medium high heat. Add peppers and cook for 5 minutes. Add chourico. Mix ingredients together. Add one splash of wine to the pot and drink the other for yourself since you deserve it your cooking a great meal ;) . Cook for about 3 minutes. Add tomatoes with its juices and sugar. Mix and reduce heat to simmer. Cover and cook for 10 minutes. Serve on crusty bread, sliced bread, torpedo rolls, etc...

This recipe can be used in a crock pot and perfect for a pot luck dinner! Just bring mini rolls and your done! 

Enjoy!!!

Portuguese Style Chili

So, my life disconnecting did not last long! Although, I have given in, I have not been "connected" to social media and the internet as much as I have been in the past. Where I would spend about 20 times a day looking at my email I am now only checking it in the morning and at night and the same with Instagram and the blogs I follow. Doing this has freed up some time for me to study for my LCSW (social work license to start practicing therapy in the field) and to make some final touches on the fall shop update. 

On another front, hubby wanted chili the other night and I am not a big fan of Mexican food. I know, my husband can not believe how I will ever survive in California if we eventually move there one day. So, I decided to make it with a Portuguese flair and instead of using ground beef I substituted it for a chourico link. The result was so good and toddle approved!

What you will need:

1 link of chourico (you can order some online via Amaral's market) sliced thin and cut in fours

1 15 oz can of corn, drained

1 15 oz can of small white beans

2 cans of stew tomatoes

2 tsp of cumin

1/2 cup of chopped onion

2 tsp of minced garlic

1 tbsp of olive oil

A crock pot. 

What to do:

Place olive oil in a large pot and put heat on medium high heat. Place chourico and brown. About 7 minutes. Add onion and cook until soft, five minutes. 

Transfer to a crock pot and add all the other ingredients and gently mix. Place on the low setting for 4-6 hours. 

Serve with chips and you can add grated cheese on top if desired!

Portuguese Style Pea Soup

Pea Soup reminds me of growing up as a kid. I loved when my mother would pick me up from school and tell me that we were having pea soup for dinner. It's simple to make and full of flavor. It is also toddler approved! My little one has been refusing to eat anything but grapes lately, but I gave her some of this soup and she ATE IT ALL and even asked for more.

This recipe uses a Portuguese sausage called chourico. It is not like chorizo or like other sausages. So, do not use those types if you do not have chourico sold in your area. You can order some online here and I would advise it because if you have never tried chourico you are definitely missing out because it is super flavorful and awesome!

What you will need:
1 chourico link, sliced
half of a sweet onion, chopped
2 tbsp of olive oil
1 tbsp of minced garlic
3 cups of canned peas
2 tbsp of tomato paste
2 chicken bouillon cubes (if you are using cubes that are for one cup use 4)
1 tsp of crushed red pepper
5 cups of water

What to do:
Add olive oil to a large pot. Place heat on medium high heat. Add onion and cook until translucent and soft about 3 minutes. Add chourico and garlic. Cook until chourico is brown stirring occasionally for 5-8 minutes.
Add the three cups of peas. It is important to add the water that the peas were in while in the can. In other words, don't drain the peas when you open the can. Add tomato past, crushed pepper and the water. Bring to a boil. Cover and simmer for 10 minutes. Uncover and bring back to a boil. Add eggs one at a time. Drop egg and wait 2 minutes until cooked and then add the next egg on the opposite side of the pot so that the eggs don't connect. Once eggs are cooked reduce heat, cover and simmer for 10 minutes allowing flavors to marry. Serve and enjoy!

Sweet & Buttery New England Rock Crabs

If you know me, you know that one of my ultimate weaknesses is seafood. I just love it. All of it...well aside from eel. I can't eat eel, but I digress...oh yes, seafood is my absolute favorite and lucky for me living on the East Coast seafood is a staple in our area. 

Crabs come in lots of different varieties; King Alaskan,  Dungeness, soft shell and the Atlantic Rock Crab. I think crabs tend to get a bad rap compared to their friend the lobster. People tend to think lobster is high end in taste as it is in cost, but truth is, crab meat is so much better and far less expensive. If you have ever had imitation crab meat real crab meat tastes nothing like that. Imitation, for the crab was not the most sincerest forms of flattery there at all. The Rock Crab is sweet and super tasty especially in this recipe below that I am sharing with you all today. 

BASIC BOIL RECIPE:

First boil the crabs. I like to have two crabs per person and this recipe will be written for one serving. To boil the crabs fill a large pot halfway with water and one 12 ounce beer (I used Bud Lite). Add  1/4 cup of salt, two tbsp of crushed garlic and one tbsp of crushed red pepper and bring to a boil over medium high heat. Cover and simmer for 15 minutes. You can eat them like this which is good, but for this recipe continue as follows. Allow it to cool. Once cool, crack into pieces and place in an oven safe baking dish. Now your ready for magic to happen. I promise you will never look at crabs the same way again!

SWEET & BUTTERY NEW ENGLAND ROCK CRABS

2 Rock Crabs

1 orange

1/2 cup orange juice

1/2 olive oil

4 tbsp of butter

1 tbsp minced garlic

1 tbsp crushed red pepper (I used the fresh kind, if you are using dry use only 2 tsp)

1 tbsp parsley

2 tsp of thyme

crusty bread (optional)

In a medium size sauce pan bring olive oil, butter and orange juice to a boil over medium high heat. Reduce heat to simmer and add garlic, red pepper, parsley, thyme and orange zest from the orange. Cut orange in half and squeeze one half over mixture. Save other half to slice as garnish when plating. Cook for 4 minutes to help flavors marry. Remove from heat. 

Place prepared crab pieces in an oven safe dish (use a dish that allows the crab to all lay as close to the bottom as possible in order for it to marinate in the sauce. Pour sauce all over the crab pieces and place in the oven for 10 minutes at 325 degrees. Remove from heat and enjoy! Plate and garnish. The sauce is so good you will definitely want to get some nice crusty bread too! You will definitely thank me for this recipe! I promise you!!!

*I would imagine this recipe would work with other types of crabs like the soft shell for sure!

Zucchini Tots

Want the perfect party food that is super easy and also delicious then these "tots" are for you. They are amazing and also husband approved! 


Zucchini Tots

What you will need:
1 zucchini 
1 yellow squash
1 egg
1/4 cup of panko crumbs
1/4 cup of parmesan cheese
1/4 cup of onions diced
1 tablespoon of olive oil
1 teaspoon of minced garlic
1/4 teaspoon of red pepper flakes
salt and pepper
mini muffin pan coated with cooking spray

What to do:
1. Preheat over to 375 degrees.
2. Grate zucchini and squash. Place zucchini and squash on several paper towel and allow it to sit for 10 minutes to remove most of the water.
3. While you are draining the zucchini and squash sauté onions on medium high heat in a small pan using the olive oil as the coating for the pan. Add garlic and cook for a a few more minutes. Turn off heat and set aside.
4. In a bowl mix all ingredients together.
5. Spoon mixture in muffin pan. Yields about 10 tots.
6. Bake for 15-20 minutes.
7. Enjoy!!!

Susan :)

Garlic Parm Wings...

If I had to live on an island and only eat one food it would be wings. I love wings. Wings are the only reason why I could never be a vegetarian. So when the Buffalo Wild Wings restaurant opened up near my home town I was in heaven. The only thing that I wasn't too thrilled about was the cost. Being a stay at home mom and living on one income has our going out to eat habits changing. So, after having gone and falling in love with their Garlic Parmesan sauce I tried to find a recipe that was simple enough to make at home. Key word is simple and many of the recipes that I found called for things that I just did not have on hand so I tweaked the recipes I found to create my own. Now you can have these amazing wings at a fraction of the cost at home! Also they are a bit healthier in that they are baked rather than fried which saves on the caloric intake, but I will warn you the sauce will cost you some weight watcher points!!!

Garlic Parm Wings

8 wings cut at the joints

1/2 cup of mayo

6 teaspoons of minced garlic

2 tablespoons of olive oil

2 tablespoons of parmesan cheese 

2 tablespoons of honey

2 teaspoons of red pepper flakes

1 teaspoon apple cider vinegar

1 teaspoon of lemon juice

1 teaspoon of sugar

1/4 teaspoon of thyme

1/4 teaspoon of sage

1/4 teaspoon of basil

1/4 teaspoon of black pepper

1/4 teaspoon of salt

Preheat oven to 350. 

In a small oven safe bowl place garlic and olive oil and bake covered for 30 minutes. This will soften the garlic and caramelize them. 

While that is baking mix remaining ingredients in a container (minus the chicken). Mix well. 

Remove the garlic from the stove and add to the mix along with the left over olive oil. Stir and cover. Leave in fridge for at least one hour so that the flavors can marry. 

Bake wings at 350 in a single layer shallow baking pan. Bake until crispy, at least 45 minutes. 

Once done toss wings into the sauce and serve.

Enjoy!

Susan

What's Cookin'...Salted Caramel Truffels

I am not a baker. I know this and accept it, but when I learned that to make "Oreo Balls" did not involve any baking, I knew I could complete the task. I love the sweet and salty combo like everyone else and these were so good with just a few simple ingredients. Here is the basic recipe and you can add your own "toppings" for whatever mood your in...

Basic Oreo Truffles

1 package of Oreo Cookies

1 package of cream cheese (softened)

1 bag of Semi Sweet chocolate chips

Crushed the entire package of Oreos in a chopper or food processor. I place one sleeve at a time. Pulse until you have them a fine consistency. In a large bowl, pour the oreos and mix the softened cream cheese into it. Mix well. I use my hands for the mixing as I have found it to be the easiest method. Next, form the mix into truffle shapes. As far as size go, I tend to make mine on the smaller end since I enjoy having as many as possible, but not have all the calories! I also like to place them in mini cupcake wrappers so whatever fits in them is a good size. Once the truffles have been formed put them on a parchment or wax paper lined cookie sheet and stick them in the freezer for 30 minutes.

Melt chocolate in a double boiler. I like to use that method rather than microwaving as the chocolate tends to stay "wetter" longer. Dip each truffle, one at a time in the chocolate and place them back on the cookie sheet and that is it!

There are many different variations of "toppings" that can be used for these. As pictured above, I added Kosher Salt and drizzled caramel over them which was amazing! Try some of these the next time you make some for a party and they will surely be a hit!

Some other toppings could be, crushed peppermint candies, pistachios, graham crackers, marshmallows, or anything else you enjoy. Another idea is to infuse the truffle with orange zest of even lemon zest and sprinkle some zest as a topping. The possible are, as they say "endless"!



*When placing the Oreo truffles in the freezer will help with dipping them in chocolate as they will be firmer, they will, however, harden quickly!!! For that reason if you are going to add extras to the balls please do so right after you dip them and place them on the sheet as you will have a small window of time to get things to "stick" to the chocolate.

Enjoy!!!
Susan

What's Cooking...Sweet & Salty Corn Chowdah

One of my favorite things about living in New England is the time when the humidity levels drop, your skin starts to dry out and the leaves begin to display the most lovely of colors. There truly is nothing like taking out your old comfy sweatshirt and heading outside to the smell of the crisp Autumn air. It's breathtaking. Along with the coolness in the air is the craving for some warmer comfort foods. I am a big fan of soups and this week I will be sharing my favorite chowder recipe, or as us New Englanders would say, "Chowdah". It's quick and easy and it will seem like you spent hours cooking!

Sweet & Salty Corn Chowdah


What you'll need:

1/2 large onion diced (I like Videla Onions for the sweeter taste)
1 tbsp of olive oil
2 cans of chicken broth
3 large potatoes cubed
1 red pepper diced
1 can of sweet corn
1 cup of milk
1/3 cup of flour
4 slices of maple bacon cooked and crumbled
dashes of Salt, pepper, Parsley

In a large pot add olive oil. Add onions and red peppers to soften them, about 7 minutes on medium high heat. Add chicken broth and potatoes. Bring to a boil. Add corn (drained). Cover and place on simmer for 15 minutes.

In a small dish add milk and flour together and whisk until all the flour is blended without any lumps. Add mixture to the pot. Stir and cover and continue to simmer for 10 minutes.

Once you are ready to serve, sprinkle salt, pepper add parsley to taste. Add the crumbled bacon on top when serving and enjoy!

Serves 4.