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Asian Shrimp & Veggie Lettuce Wraps

1 Jan

The beautiful Bibb Lettuce that we purchased this week at the Farmer’s Market reminded me of the delicious lettuce wraps I used to eat while dining out.  The outer leaves were so beautiful and perfect for wrapping that I couldn’t pass up the opportunity to make some lettuce wraps of my own – and I thought Asian Shrimp wraps were just the ticket!

Here is some recipe inspiration for you so you can create your own wraps!

Our Asian Marinade
Soy Sauce
Grated Ginger
Fresh Garlic, sliced

Shrimp Filling
Shrimp – sliced in half and then diced
Finely diced red onion, scallions and carrots and celery
Thinly slice mushrooms

Combine the onions, scallions, shrimp and mushrooms in the marinade and let rest for at least 30 minutes (I suggest enjoying a nice glass of wine like we did!)

When you are ready to cook, first add some olive oil to a large saute pan and warm it over high heat.  Once warmed, add the celery and carrots to soften a bit.  Next, add the shrimp, onion and mushroom mixture with all of the marinade.  Cook until the shrimp are fully cooked and the marinade cooks down a bit.

Now you’re ready to fill your lettuce leaves and enjoy!


Red Pepper Squash & Chicken Pasta

9 Dec

Winter Squash is everywhere this time of year and we love every variety, from Butternut to Acorn, Spaghetti and Red Kuri and We love it every which way you can imagine!

One of our favorite seasonal pizzas is Giada De Laurentis’ Acorn Squash & Gorgonzola pizza.  We took the squash recipe from her pizza and created a pasta dish: Red Pepper Squash & Chicken Pasta

It is a simple, healthy and tasty meal that we made with organic squash and chicken, and homemade whole wheat fettuccine.  Here are the steps for creating this spicy and sweet pasta dish.

Squash Prep:
Cut a 1 to 2 pound Acorn Squash into 8 small sections and place them in a large bowl or oven-safe dish.
Season the squash with the following and mix well:
2 Tablespoons of Maple Syrup
1 Tablespoon of Olive Oil
1 Teaspoon of Red Pepper Flakes
1/4 Teaspoon of both Kosher Salt and Fresh Ground Pepper

Bake in the oven at 375º for 25 minutes and then allow to cool a bit.

Chicken Prep:
Cut boneless chicken into bite size pieces and marinade in Olive Oil with Salt, Pepper, Granulated Garlic and Red Pepper Flakes.

When your ready to cook:
Drain the marinade from the chicken into a large pan.
Add Diced Onions and season with Salt and Pepper.
Cook over medium heat until the onions are soft and translucent, then add crushed garlic and the diced squash.
Allow the squash to soften (and brown if you would like), and then add the chicken.
Cook the chicken thoroughly and mix in with the squash – do a taste test.
Once you are happy with the seasoning, blend in the pasta.

The squash should breakdown and coat the pasta as you mix it.  Mix well and serve*

*We love adding Basil to this dish before serving it, and adding a few dashes of Balsamic Vinegar to the plated dishes to take this dinner to the next level!

Creamy Bibb Lettuce Salad

8 Dec

We recently posted about some of our favorite colorful and delicious salads and favorite salad ingredients to inspire you in your kitchen… well, we inspired ourselves and came up with a simple and delicious Creamy Bibb Lettuce Salad that was so good we’ve had it twice this week!

Creamy Salad Dressing
3 heaping tablespoons of Mayonnaise (we prefer homemade , but if you aren’t there yet store bought will result in tasty dressing too)
Juice from 1/4 of a Lemon
1/8 teaspoon of Kosher Salt
1/8 teaspoon of Fresh Ground Pepper
Scallions, just some of the green section, diced
A few Basil leaves, finely chopped

Combine all of the ingredients in a small bowl and mix well.  Taste, and season additionally as needed. Let rest on the counter until ready to serve (unless you are making this more than 30 minutes in advance).

Equal amounts of Bibb Lettuce and Arugula
Radishes, sliced very thin
Button mushrooms, sliced very thin
Red Onion, sliced thin and diced
Tomatoes, diced very small
A few leaves of fresh Basil
Diced Scallion left over from the dressing

Serve the salad and allow everyone to mix the dressing well onto their greens, or mix well into the entire salad just before serving.  Extra pepper tastes great on this salad!  We are sure if you Eat It… You’ll Like It!

Spicy Oven Fries

6 Dec

We love ‘snack’ food and finger foods and really love making healthier and organic versions of some of our favorites.  Our most popular transformation is the ‘California Hot Wing’ recipe that has our readers grilling chicken wings instead of frying them, and dipping them in guacamole rather than thick blue cheese dressing.

This week we cheered on some of our favorite football teams while snacking on Spicy Oven Fries a great alternative to the traditionally deep fried snack with a flavorful, spicy kick!  We think if you Eat It… You’ll Like It!

Spicy Oven Fries
Preheat your oven to 425º  and line a cookie sheet with tin foil

5 large potatoes or 10 small potatoes, Sliced or cut into wedges and set aside

In a large bowl combine the following:

4 tablespoons of Olive Oil
1 Teaspoon of Chili Powder
1/2 Teaspoon of each:
– Cumin
– Paprika
– Onion Powder
– Granulated Garlic
– Kosher Salt
1/4 Teaspoon of each:
– Cayenne Pepper
– Black Pepper

Add the sliced potatoes to the bowl and mix until well coated.

Spread the potatoes out on the cookie sheet and place in the oven.
Cook for 30-45 minutes, tossing or mixing the potatoes every 20 minutes, until the potatoes are cooked through, and some have crunch.  We always have to taste test to be sure!

Delicious Grilled Cabbage

5 Dec

Cabbage is a very delicious, yet under utilized vegetable in our opinion!  Here is a simple recipe for grilling cabbage – if you don’t have a grill see the saute instructions below instead.

Grilled Cabbage
Cut a head of cabbage in half and remove the core.
Slice the cabbage halves into strips (from top to bottom) and place on a large piece of foil.
Drizzle the cabbage with olive oil and season with Salt, Pepper & Granulated Garlic.
Toss the cabbage to coat with the oil and seasoning and place on a hot grill over direct heat.
Cook the cabbage until it begins to brown and wilt (mix it occasionally) and then wrap it in the foil and continue to cook it over indirect heat while your protein or other dishes finish.  If you have no other dishes, simply cook the cabbage over direct heat until it is done.

Cabbage just placed on the grill...

Onions & Carrots are a nice addition to this side dish. Try cutting the onion into wedges and the carrot into thick slices.

Sauteed Cabbage

Cut the cabbage into strips as described above.
Dice a yellow onio

n and saute with olive oil, salt and pepper in a large pan over medium heat.
When the onions become translucent, add the strips of cabbage and mix well to coat the cabbage in oil.  You may need to add more oil; a small pad of butter will add great flavor as well.
Season the cabbage with salt, pepper and add some cayenne pepper if you like some spice.
Stir occasionally and cook until the cabbage is wilted but still has some crunch.

Then Eat It… You’ll Like It!

Lemon Basil Grilled Chicken & Leafy Green Salad with Garbanzo Beans and Shaved Parmesan

15 Jul

We recently discovered the delicious herb, Lemon Basil (click here for the technical name and
more info) and could not wait to use it!  We wanted to cook something simple with lots of fresh
ingredients that would highlight the lemon basil flavor and I think this marinated chicken was the
perfect first lemon basil dish!

Here is a guide for making our Lemon Basil Grilled Chicken and Leafy Green Salad with
Garbanzo Beans and Shaved Parmesan.

We use a large amount of olive oil for the marinade, but this will be used to saute the garbanzo beans and to dress the salad.  It is important to get the lemon and basil flavors infused into the oil so be sure to use the full 1/2 cup!

Lemon Basil Chicken
2 boneless, skinless chicken breasts
1/2 cup Olive Oil
Lemon Basil Leaves -at least 5 large leaves
Basil – 2 large leaves
Lemon juice – 1/2 lemon
Lemon zest of 1 lemon
2 Cloves of Garlic – smashed and sliced
Salt, Pepper, Granulated garlic

Trim the chicken if necessary and season both sides with salt, pepper and granulated garlic.

In the bowl that you will marinate the chicken in, add the olive oil,coarsely chopped basil leaves, lemon zest, lemon juice, garlic and saltand pepper.

Place the chicken in the oil and coat it on both sides.  Cover andplace the bowl in the refrigerator for at least 6 hours, flipping thechicken at least once.

When ready to prepare, grill the chicken and begin to prepare the beans and salad.

Leafy Green Salad w/ Garbanzo Beans and Shaved Parmesan Cheese
Olive Oil Marinade (used above)
1 can of Garbanzo beans, rinsed well
Lemon Juice – 1/2 Lemon
Romaine, Green Leaf and/or any kind of lettuce that you like (except iceburg of course)
Red Onion
Shaved Parmesan Cheese
Salt and Pepper

In a sauce pan over medium-high heat, add the olive oil marinade (including the basil and garlic) and bring it to a simmer.  Add the garbanzo beans and coat them with the oil. Reduce the heat to medium and cook until tender and slightly browned.  Taste a bean and salt if necessary.  When done, remove the pan from the heat and top with lemon juice.  Set aside until the salad is done.

Prepare the salad with the lettuce and other vegetables listed above. We add salt and freshly ground pepper to the top of the greens prior to dressing, but you can wait to add salt and pepper if you would like.

When the chicken is done and the beans have cooled, pour the beans and olive oil into the salad bowl and toss.

Taste a piece of lettuce and add salt, pepper and a touch of olive oil if necessary. The salad should not be soaked in dressing but lightly coated providing a fresh lemon-y taste.

Plate the salad and top with shaved Parmesan cheese.  Place the chicken on the plate and serve.

I think if you Eat It… You’ll Like It!

Let us know if you try this dinner and how it turns out!  E-mail us at