Summer Sides: Apple Slaw

Memorial Day is quickly approaching which means that summer is here, the pools are opening, and bathing suit season upon us.  Therefore, my next several posts will be recipes that are perfect for summer and they have your waistline in mind.  Now don't worry, I know I haven't given you a dessert since February so I will have some summer sweets as well.  However, some of us may be working hard to look good in a bathing suit, and instead of starving ourselves, why not make food that is tasty AND light?

My first summer side, Apple Slaw, fits that description perfectly.  Cole Slaw is a summer staple but the cabbage and carrots are usually soaked in mayonnaise, causing some people to think they are getting a healthy serving of veggies, but they are really getting a healthy serving of fat.

Instead, make my Apple Slaw.  It's a combo of fruits and veggies tossed in a light vinaigrette and if I could describe it in one word, it would be refreshing! But it's also healthy.  All of the colorful fruits and veggies make this a high fiber, vitamin rich side dish that you and your family are sure to enjoy whether you are poolside, beachside, or at home table-side.  Enjoy!

Ingredients: 
3 Large Granny Smith Apples (cored, skin on, julienned or cut into matchsticks)
1 cup Shredded Carrots

¼ Cup Candied Walnuts (roughly chopped)*

¼ Cup Dried Cranberries (roughly chopped)*

2 Tablespoons Fresh Mint (finely chopped)

1 Lemon (Juice Divided)

1 Tablespoon Honey

2 Teaspoons Apple Cider Vinegar

2 Tablespoons Vegetable Oil

1 Tsp Grated Ginger Root or 1/4 Tsp Dried Ginger

Generous Pinch of Salt

Generous Pinch of White Pepper

* I found this cranberry/walnut combo in the salad section! Helped cut the cost of the ingredients.

Directions:

First core and chop the apples into matchsticks.  The best method is to use a mandolin to slice the apples into 1/8 inch thick slices, stack the slices on top of each other and then chop lengthwise into sticks (see pic to the right). After your apples are chopped, add them to a medium sized bowl and toss them with the juice of half of the lemon, just to keep the apples from browning.  Then add the shredded carrots, chopped walnuts, cranberries, and mint to the bowl.

To make the vinaigrette, squeeze the juice from the other half of the lemon into a small bowl.  Next, add the vinegar, honey, oil, ginger, salt, and white pepper and whisk vigorously.  Pour the vinaigrette over the apple mixture and give everything a light toss. Garnish with some torn mint leaves right on top.
Refrigerate until ready to serve.

I served the apple slaw with a delicious BBQ rubbed, grilled pork chop.  It complimented it beautifully!

Blackened Shrimp & Grits on Ebony.com

I have been so lucky to have 5 of my recipes posted to Ebony.com!  

The latest one is a recipe for Blackened Shrimp & Grits!

If you follow the blog, you know that I had huge success Easter Sunday making Leigh's Shrimp & Grits.  My family loved it but when I posted the pictures and recipe, I was getting constant kudos from friends and followers, proving that shrimp and grits REALLY is a hot dish right now!

Therefore when I was sent McCormick Grill Mate Packets from Ebony, to incorporate into a dish, I still had shrimp and grits on the brain and BAM my Blackened Shrimp & Grits were born!

You can read more about my inspiration for the dish on Ebony.com but I strongly suggest you make this. It really gave a whole other dimension to a plate that was, what I thought, already perfect.

Click HERE to view the recipe on Ebony.com and scroll below for pictures of the process!

Here's how it can be served family style!

I poured the gravy on top of the creamy grits, added a nice pile of shrimp and the result was this gorgeous plate!

After the shrimp were cooked, I began the gravy...

I pan fried the shrimp, it took me a couple batches, but the cast iron skillet REALLY made a difference in the flavor and color!

I took the time to make sure every shrimp was coated with the rub.

It all began with these. The Smokin' Texas BBQ works best in this dish. (It did try both)

Mini-Meatloaves

Mini-Meatloaves...I wish I could say that I came up with idea all by myself but a while back, in a doctor’s office, I read in a health magazine that a good way to freeze meatloaf is to make them in a cupcake pan. This whole idea was something that I have had in the back of my mind for a while and a couple weeks ago, I finally decided to try it out.  I made turkey meatloaf filling (using my Mom’s recipe), put it in a cupcake pan, and baked it. Turns out that this concept of “Mini-Meatloaves” is genius and here’s why:

First, this recipe is FAST! It only took minutes to combine the ingredients and dividing the meatloaf filling up in the cupcake pan significantly cut down the cooking time!  Baking meatloaf in a standard loaf pan takes anywhere from 60 to 90 minutes and these took only 30! 

The second reason this concept is great is because they are just so aesthetically pleasing!  A large square loaf of meat has never been pretty but this version looks AND tastes good.  I mean anything that is petite and individualized looks fancy and it makes people happy! (Think of the cupcakes that are usually made in that pan)

So having said all of this, I have included my recipe for Mini-Meatloaves below.  Though I will note that when my mom makes meatloaf, she doesn’t measure. I included measurements here for my cooks who like specifics but feel free to omit and add ingredients as you please and employ the: “little of this, little of that” method. Also, I never got around to freezing them because we ate them all up, but if you are interested in freezing, I suggest you leave off the topping. 

Oh and since I brought up the topping, ketchup is a classic, but if you’re feeling adventurous, try barbecue sauce or the “Balsamic Glaze” topping I stole from Bobby Flay (which kind of tastes like barbecue sauce). ENJOY!

Ingredients: (makes 12 Mini-Meatloaves)

1 ½ lb. Ground Turkey

½ of Small Onion (or 1 large shallot), finely chopped

½ of Bell Pepper (any color), finely chopped

Leaves from 5-6 Thyme Sprigs

1 Egg (lightly beaten)

1 cup Panko Breadcrumbs

1 tablespoon Salt

1 tablespoon Pepper           

1 tablespoon Soy Sauce

1 tablespoon Worcestershire Sauce

Meatloaf Toppings: Ketchup, Barbecue Sauce, or Bobby Flay’s Balsamic Glaze (see below)

Directions:
Preheat oven to 375 degrees.  Place ground turkey in a bowl. Then add ALL of the other ingredients. Mix with your hands until everything is combined, but be sure not to over mix.  Then press a handful of the mixture into each of the 12 cups in a non-stick cupcake pan. Be sure to keep the mixture slightly below the top or else the juices will run over. Next spoon the meatloaf topping of your choice onto each mini-meatloaf.  Bake for 25-30 minutes and remove from the oven. (Similar to cupcakes, these mini-meatloaves will pull from the sides when they are cooked.)  Allow them to cool for a few minutes before you remove each from the pan and place on a platter to serve. 

Bobby Flay’s Balsamic Glaze:

Whisk a 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl.  Spoon over meatloaves.

Stuffed Bell Peppers w/ Hot Turkey Sausage (If You Want)

(I cut the pepper in half so you can see the yummy goodness inside)

Lately on Twitter my favorite foodies have been tweeting great vegetarian recipes for “Meatless Mondays.”  I am far from a Vegetarian these days but I used to be one, and I am always preaching about healthy eating in general.  So I decided to participate in “Meatless Mondays” and try to cook a vegetarian entrée at least once a week.

These peppers are my latest vegetarian experiment, and they are easy, tasty, and pretty. However, after posting the pictures of this dish online, I got a lot of people asking me what they should make to go with it. Basically they were implying that 1 or 2 peppers does not make a complete meal. So to address this concern, I suggest making these without meat and serving them as a side dish for chicken, steak or fish OR adding meat into the filling. When I made this a second time, I sautéed the meat of 3 Hot Italian Turkey Sausages and added it to the filling.  I found that the meat gave the peppers even more kick, flavor, and heartiness.

But whether you make this with meat or meatless, know that you are getting lots of great vitamins and minerals from the veggies!  Also, this dish is GREAT for entertaining! They’re vibrant and colorful and everyone gets their own pepper filled with everything they need.  And if you have just 1 or 2 vegetarian friends, you can leave meat out of some.

 

As you can see, this dish is VERY versatile, I hope you give it a try and make it your own!

Ingredients:

4 Bell Peppers

3-4 Hot Turkey Sausages (If you want...)

2 tablespoons Extra Virgin Olive Oil

1 Small Onion (or 1 large shallot)

2 Cloves Garlic

1 Bag of Fresh Baby Spinach

2 Plum Tomatoes (seeds removed)

4 tablespoons Parsley (divided)

3 cups Cooked White Rice (basmati or jasmine work best)

Cayenne Pepper (to taste)

Salt & Pepper (to taste)

3/4 cup Breadcrumbs

2 tablespoons Butter

3-4 tablespoons Parmesan Cheese

Directions:

Preheat oven to 350 degrees.

Bring a large pot of water to a boil. Meanwhile you can cut the tops off of your bell peppers and remove the seeds and ribs. (see pic) You may have to cut the bottoms off a bit for them to stand.  Then chop your onion, garlic, tomatoes and parsley, and reserve them separately on your cutting board.

 

By this time your water should be rapidly boiling.  Add a couple tablespoons of salt, then add the bell peppers and boil for 3 minutes.  Using tongs remove the bell peppers from the water and place them top down into your casserole dish to drain and cool.  Next you can cook your rice following the directions on the package.  I suggest using the success rice packets because you can throw them into the same water you boiled your peppers in or use precooked microwavable packets of rice (I used Trader Joe’s microwaveable Organic Jasmine Rice).

While the rice is cooking, heat olive oil over medium high heat, add the onion and sauté, for about 5 minutes, until softened.  Then add the garlic and spinach and stir to combine.  Once the spinach has begun to wilt, sprinkle with salt and a bit of cayenne pepper and continue to stir.  Once the spinach is cooked, add the tomatoes and cook until they are heated through (about 2-3 mins).  Pour the veggies into a medium sized bowl.  Once rice is cooked, add the rice to the veggies and add a bit more salt and pepper, 3/4 of the parsley (reserving about a tablespoon), and stir to combine.  If you are choosing to add meat, you can sauté the turkey sausage until browned and using a slotted spoon, add the meat to the rice and veggie mixture as well. 

Next, turn the peppers over in the casserole dish and sprinkle the inside of each with salt and pepper.  Fill each pepper to the brim with the filling.  Then, in a small bowl, mix the breadcrumbs with the melted butter, final tablespoon of parsley, and parmesan cheese and top each pepper with a generous amount.

Cover the peppers and bake at 350 for 25 minutes. Then, remove the cover and switch the oven to broil.  Broil them for 3-4 minutes or until the breadcrumb topping has a nice golden color.  Remove peppers from the oven and serve immediately.

Note: When I made this, I saved and baked the tops of the peppers for decoration (see pic above). Feel free to do the same or simply discard them when prepping the peppers.

Lemon Pasta with Grilled Chicken and Asparagus

Regardless of what your thermometer may say, spring has officially sprung! If you’re interested in enjoying springtime on a plate, you should give this pasta dish a try!  It’s filled with the best of the season starting with asparagus; a spring vegetable you can currently get fresh and cheap.  Pair that with chicken, lemon, parsley, and whole-wheat pasta and you have a bright and flavorful meal.  If that didn’t sell you, this meal is also healthful. The chicken tenders are 99% fat free and the whole-wheat pasta provides additional protein and fiber, so you have everything your body needs in one dish. Enjoy!

Ingredients (makes 4-5 servings):

½ Lb. Whole Wheat Penne Pasta (half a box)

1 lb. Chicken Tenders

1 Bunch Fresh Asparagus (ends trimmed)

4 tablespoons Vegetable Oil (divided)

2 Lemons (juice and zest)

¼ cup Extra Virgin Olive Oil

4-5 Garlic Cloves (minced)

½ teaspoon Red Pepper Flakes

¼ cup Chopped Parsley (a generous handful)

Salt & Pepper

Grated Parmesan Cheese (for garnish)

Directions

First place a large pot of water over high heat to bring to a boil. Then preheat grill pan or outdoor grill to high. While the grill is heating, season both sides of chicken tenders with salt and pepper. Then, using a microplane, grate the zest of 1 lemon onto the chicken. Next, on a separate plate, toss the asparagus in 2 tablespoons of the vegetable oil and season with salt, pepper, and lemon zest as well.  Now the grill should be hot, so pour the other 2 tablespoons of vegetable oil on a paper towel and rub on the grill to prevent sticking and burning. Grill the chicken tenders for about 3 minutes on the first side, flip and grill for another 3 minutes. You will know the tenders are ready to be turned when they come right off; if they are sticking, they need another minute.

 

After the tenders are cooked, put them on a plate and set aside, and then place the asparagus on the grill at an angle. Grill for about 4-5 minutes, until they are slightly softened and have visible grill marks. Put the asparagus on a plate and set aside to cool as well.

 

Now your pasta water should be boiling.  Add salt to the water and cook pasta until al dente (following the directions on the package). Meanwhile chop the chicken and asparagus it into pieces about the same size as the penne. Once pasta is cooked, drain and leave the noodles in the colander. In the same pot that you cooked your pasta in, heat ¼ cup olive oil, add the minced garlic and red pepper flakes and sauté for about 30 seconds. Then add the parsley and the juice of 2 lemons and stir to combine. Add pasta, chicken, and asparagus to the pot, stir and season everything with a bit more salt and pepper.  Serve immediately with a generous helping of parmesan cheese on top.

Leigh's Shrimp & Grits

Last weekend I hosted Easter brunch and in addition to lamb, which is a traditional entrée at Easter, I wanted to serve a seafood dish as well. In my family, we always have to have some “surf with our turf.” Anyway, my mom suggested I make shrimp and grits and I immediately remembered that my friend Leigh makes a great version.

I called her up and she talked me through how she makes shrimp and grits. Like me, Leigh is a great cook but she also keeps her health in mind so as she was sharing the instructions, she was already suggesting ways to cut the calories. However, since this was a holiday meal I was preparing, I decided to forget about counting calories and splurge a bit. So the recipe below is how I made it for Easter but if you want to shave off some calories, here were Leigh’s suggestions: use skim or low-fat milk instead of cream and eliminate the cheese from the grits.

But whether you indulge with cheese and cream or keep it light, this recipe is a winner. My family ate it ALL and I had people who said they never liked or tasted grits, scraping them off their plate. Enjoy! And Leigh I hope this makes you proud!

Ingredients (makes 5-6 generous servings):

3 ½ cups Chicken Stock (divided)

1 cup Heavy Cream

1 cup Quaker (5-minute) Grits

Salt & Pepper (to taste)

½ teaspoon Garlic Powder

½ teaspoon Hot Sauce

½ cup Parmesan Cheese (1 good handful and Sharp Cheddar works too!)

2 tablespoons Extra Virgin Olive Oil

1 small Onion (diced)

2 cloves Garlic (minced)

½ cup Dry White Wine

1 ½ lbs. Shrimp

Old Bay Seasoning (to taste)

1 lemon (juiced)

2-3 tablespoons Chopped Parsley (for garnish)

Directions:

In a medium sized pot, bring 3 cups chicken stock and the cup of heavy cream to a boil. Once bubbling, add the grits, salt and pepper to taste, garlic powder, and hot sauce. Stir to combine ingredients, cover and reduce heat to low. Cook for 5 minutes and remove from heat.

While grits are cooking, heat olive oil over medium high heat then add onions and cook until softened, 4-5 minutes. Then add the garlic and sauté for another 30 seconds. Add in the white wine and the other ½ cup of chicken stock and stir to combine, being sure to scrape up any brown bits on the bottom of the pan. While that begins to bubble, generously season the raw shrimp with Old Bay and then add the shrimp to the pan. Cover and steam for about 4 minutes, stirring halfway through.

Now you can check the grits. Stir in the Parmesan cheese and give them a taste. Add more salt, pepper, or hot sauce to taste, but the grits should be creamy with a mild kick from the hot sauce. Pour grits into a large, deep serving dish.

Now your shrimp should be cooked. Add the juice of 1 lemon and parsley. Give the shrimp one final stir and then pour everything on top of the grits. Serve immediately.

Kitchen Essentials

The following items are essential to any cook’s kitchen, especially a healthy cook! They are broken into 2 sections: Tools and Food & Pantry Items. The Food & Pantry Items are broken down even further into “must haves” and “additional items." The “must haves” are items that should ALWAYS be in your kitchen. The “additional items" can be prioritized based on what you plan to make and when you plan to make it because produce and dairy can spoil. Therefore, you may not want to purchase the “additional” items unless you know they are going to be used. However, they are listed here because they are always nice to have on hand.

Also, when shopping for these tools and ingredients, don’t be cheap! Keep in mind that these are the items you will use the most in the kitchen and the cheap versions lack quality. Therefore, when it comes to these essentials, spend a little extra so that you have the best tools and ingredients to cook the best food!

TOOLS

• 1 Good Quality Knife (Chef or Santoku)
• 2 Large Cutting Boards (At least 1 plastic for raw meats & seafood)
• 1 Non-Stick Frying Pan
• 1 Large Pot
• 2 Medium Pots
• 1 Non-Stick Grill Pan
• 1 Baking Pan/Cookie Sheet
• 1 Baking Dish (Glass or Aluminum)
• Aluminum Foil
• Saran Wrap
• 1 Pair of Tongs
• 2 Spatulas
• 1 Wisk
• 2-3 Large Spoons
• 1 Ladle
• 1 Colander
• 1 Micro Plane
• 1 Hand Held Juicer
• Measuring Cups and Spoons
• Food Storage Containers (Ziploc work great!)

FOOD AND PANTRY ITEMS

Must Haves:

• Salt (Kosher/Sea)
• Pepper Grinder w/ Black Peppercorns
• Course Black Pepper
• Red Pepper Flakes
• Dried Thyme
• Poultry Seasoning
• Chili Powder
• Garlic Powder
• Bay Leaves
• Olive Oil (buy in bulk to save $)
• Vegetable Oil
• Vinegar (pick your favorite: Red or White Wine, Balsamic, Apple Cider)
• Worcestershire Sauce
• Chicken or Vegetable Stock
• Success or Minute Rice (White and Brown)
• Flour
• Sugar
• Garlic
• Onions
• Lemons
• Unsalted Butter
• Eggs

Additional Items:

• Carrots
• Bell Peppers
• Celery
• Bag of Fresh Spinach
• Flat Leaf Parsley
• Fresh Fruit (your favorite kind)
• Frozen Peas
• Frozen Corn
• Frozen Fruit (your favorite kind)
• Non-Fat or Low-Fat Vanilla Yogurt
• Jarred Marinara Sauce
• Box of Favorite Pasta (Regular & Whole Wheat)
• Parmesan Cheese
• Honey
• Hot Sauce