PESTO SHRIMP WITH GLUTEN FREE PASTA

I love me some pasta and this is one of my easiest recipes. If you are hungry or dealing with some 'hangry' company/kids this is the fastest and easiest meal to get on the table. The longest part of this recipe is waiting for the water to boil, after that it's done in 10 minutes. I'm not celiac but I like using gluten free pasta whenever I can. In this case I used qunioa pasta (my fav gluten free kind of noodle) because it is easier to digest plus its a complex carb (1 part protein to 2 part carbs) making your noodles that much healthier for you. I also find that taste and texture wise it's the closest to regular aldente wheat pasta from a box. Enjoy! 

Serves 2 Adults

INGREDIENTS:

2-3 TBSP of Olive Oil
2 TBSP of Butter
1 Clove of Garlic (minced)
1 Shallot (Finely chopped)
15-20 Shrimp (de-vained and shell removed)
Pre-made Pesto*
Quinoa Pasta
Salt to taste
Parmesan Cheese (garnish)

*make sure it's gluten free

DIRECTIONS:

Bring a pot of water to a boil add 1-2 TSP of salt and your quinoa pasta. You have to stir quinoa pasta for the first two minutes so that it doesn't stick together. Continue to cook for another 8-10 minutes for aldente.

Add olive oil and butter to a skillet and allow to heat up on medium heat before adding in your garlic and shallots.

Once shallots become transparent add in your shrimp and pesto. Mix and allow the shrimp to cook until pink.

Once pasta is aldente remove 3-4 TBSP of water from the pot and set aside. Drain the remaining pasta water and add the pasta into the skillet with the shrimp and pesto. Mix well so that the pasta is well coated.

If you need a little more liquid to cook the pasta a little more add in the pasta water you set aside now. This will also help remove anything stuck to the bottom of the skillet.

Twirl pasta and plate. Add shrimps from the skillet and garnish is pesto sauce and freshly grated Parmesan cheese.

 

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Bon Appetite!!!

BRUSSELS SPROUT CHIPS - VEGAN, VEGETARIAN

Looking for a great low calorie snack? I got you covered! Brussels sprouts are a great vegetable to turn into "chips" Not only are they delicious and crunchy when baked but they are full of vitamin K and vitamin C! This super easy recipe is great for kids and will have them eating their veggies like its popcorn!

INGREDIENTS:

1 LBS of Brussels Sprouts
2 TBSP of Olive Oil
2-3 TSP of Salt

DIRECTIONS:

Preheat oven to 350 degrees.

Wash and clean your brussels sprouts removing the stem and the outer layers. Cut cleaned brussels sprouts in half and place in a bowl.

Add your olive oil and salt to the bowl and mix well so everything is evenly coated.

Place brussels sprouts facing up on a baking pan lines with aluminum foil and bake for 25-35 minutes depending on how crispy you want them. Happy eating!

 

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can!  Bon Appetite!!!

 

STUFFED ACORN SQUASH - VEGETARIAN AND VEGAN OPTIONS

I have tried many different squash recipes, but this has to be one of my favorites. My girlfriend Lili made it for me the other day when I went to her house for dinner and it was not only healthy, but really tasty so of course I had to share the recipe with you guys. You can add any veggies that you like and can even switch up the pesto for tomato sauce if you want. Be creative but most of all have fun!

INGREDIENTS:

1 - 2 Acorn Squash
3/4 Cup of Uncooked Quinoa
1-2 TBSP of Olive Oil
1/2 Medium Spanish Onion (chopped)
2 Celery Stock (chopped)
2 Clove of Garlic (minced)
1/2 Cup of Carrots (chopped)
1/2 Cup of Black Beans (drained and rinsed)
Pesto Sauce
2-3 TBSP of Goat Cheese, Feta Cheese, Halloumi (whichever you prefer/optional)
Salt and Pepper to taste

DIRECTIONS:

Preheat oven to 350 degrees. While oven is warming up go ahead and cut a small portion of the top and bottom of your acorn squash off to help it sit up straight. Next cut the squash in half, width-wise, and remove the seeds from the inside.

Place the squash on a baking tray that is lined with aluminum foil and bake for 30 minutes.

In the meantime make your quinoa.

While you are waiting for your quinoa to cook you can add the olive oil to a pan and throw in your chopped onions, celery, carrots, garlic and black beans. Sauté until the onions become translucent. I also like to salt and pepper my veggies as they are cooking

Once the quinoa is ready transfer to a bowl, add in your pesto and sauteed vegetables. Mix together. At this point you can add in your cheese if you want. Save a little for garnish!!

Once the squash has been in the oven for 30 minutes remove and stuff with the quinoa mixture. Garnish with cheese and pop back in the oven for an additional 30 minutes.

Once ready remove from oven and serve warm. Enjoy!

 

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can!  Bon Appetite!!!

MEXICAN SCREWDRIVERS

Recently while on vacation in Todos Santos, Mexico my friends and I came up with this drink which we dubbed 'The Mexican Screwdriver'. Since we had all this fresh citrus fruit available to use we had to take advantage! This is what we came up with and it is delicious! I think I drank about five of them one day beside the pool because they were so refreshing and totally hit the spot. Enjoy!

INGREDIENTS:

2 Oz of Vodka ( I like Tito's Vodka because its Gluten Free)
4 Oz of Freshly Squeezed Orange Juice
1/2 Oz of Cointreau
1 Oz of Freshly Squeezed Pomegranate Juice

DIRECTIONS:

Mix all Ingredients in a cocktail mixer. Give it a shake and add to a glass filled half way with ice. Serve!

 

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

CHORIZO AND POTATO TACOS

My sister was the first person to introduce me to chorizo and potato tacos. She made them for a big family gathering and they were an instant hit. Every time I have made these since there hasn't been a single spec of left overs. They are so yummy they are the epitome of "I bet you can't just have one." and will have you saying, "Are you going to finish that? cause I will!" I also find tacos are great for entertaining large groups of people because they have this make you own/style it to your liking that gets other people involved in the meal process. Plus they're super easy to make! BONUS! ...but your guest don't need to know that ;)

Makes 12-14 Tacos

INGREDIENTS:

4-5 Yukon Potato (cubed)
1 TBSP of Lemon Juice
1 TBSP of Olive Oil
1 Sweet or Yellow Onion (chopped)
1-2 LBS of Uncooked Chorizo Sausage (remove chorizo from casing by cutting open the casing)
1-2 Jalapeno Chile (remove seed and chop finely)
Salt and Pepper (as desired)
Tortillas
Suggested Taco Fixings - Salsa, Guacamole, Hot Sauce (I love Valentina's), Bean paste. There is also sour cream, cheese and lettuce but these are not typical Mexican toppings.

*Place your cubed potatoes in a large bowl and cover in water. Add in your lemon juice - this will stop your potatoes from browning while you are prepping everything else.

DIRECTIONS:

Okay so the first thing we are going to do is boil the potatoes (first we boil them then we fry them). So when you're ready get a pot, drain the potatoes existing water and fill it with fresh water. Place the pot on the stove and bring it to a boil on high heat.

Once boiling lower heat and let it continue to cook for 4-6 minutes, drain and set aside.

While the potatoes are cooking, in a large skillet add in the olive oil over medium. Once the oil is warm throw in your onions and lower heat to medium and let your onions start to sweat and release their juices.

When the onions start to soften and become clear throw in your chorizo stirring well to help break up the meat. Cook the chorizo on medium to high for 6-8 minutes.

Next add in the cooked potatoes and jalapenos. You will notice that the potatoes will start to absorb the flavors and oils of the chorizo and turn orange - this is good!!! Continue to cook for about 10-15 minutes stirring occasionally to avoid burning, but it is also great to let the meat and potatoes to get crisp too! You can add salt and pepper to your liking.

 

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!