Shrimp & Grits with Cajun Gravy

Shrimp & Grits with Cajun Gravy

adapted from Food Network

These are the cheesiest grits I have ever had. The smoked black pepper white cheddar cheese was a challenge to find. The only brand I found was made by Tillamook and it was only available at Sprouts . I think you would be able to use a more readily available smoked cheddar and add freshly crushed black pepper to taste.

Makes 4 servings

Grits:
1 Tbsp. butter
1 1/2 tsp. Better Than Bouillon Premium Roasted Chicken Base™ or powdered bouillon

1/2 cup grits

2 cups water
1 oz. block cream cheese
2 oz. smoked black pepper white cheddar cheese, chopped
2 1/2 oz. gouda, shredded
2 Tbsp. + 2 tsp. cup heavy cream
1/2 tsp. ground white pepper

Cajun Gravy:

1 strip bacon
1/4 cup tomato paste
1 cup heavy cream
1 Tbsp. paprika
1 Tbsp. Slap Ya Mama Original Blend Cajun Seasoning™
2 1/2 tsp. ground white pepper
2 tsp. chili powder
pinch of dried parsley

Shrimp:

1 lb. large shrimp, shelled and deveined
1 Tbsp. olive oil
1 Tbsp. butter
1/2 tablespoon Slap Ya Mama Original Blend Cajun Seasoning™

1. In a saucepan on medium heat, stir together the butter, bouillon and water until the butter is melted.
2. Add the grits; Cook until the grits are fluffy and tender, about 15 minutes. 
3. Add the cream cheese and stir until blended; Add the cheddar and gouda and stir until completely melted, about 10 minutes. 
4. Add the heavy cream and white pepper; Set aside and keep warm.
5. Cook the bacon in a skillet, then remove the bacon and crumble and set aside. 
6. Mix the tomato paste into the skillet with the bacon fat and cook until it turns a darker color.
7. Whisk in the the cream. 
8. Add the paprika, Creole seasoning, white pepper, chili powder and parsley and bring to a simmer until it thickens.
9. Meanwhile, melt the butter in a skillet with the oil.
10. Season the shrimp with the cajun seasoning.
11. Sauté the shrimp in a saucepan until opaque, about 2-3 minutes per side depending on the size of your shrimp.
12. Plate the grits, top with cajun gravy then shrimp and crumble bacon on top.

Enjoy!

Cream-less Creamed Corn

Cream-less Creamed Corn

A couple of years ago I was gifted a cooking class at Schola in Baltimore.One of the dishes we made in the class was a very simple corn dish that was wonderful. We used corn cutters and creamers to shred the corn off of the cobs which also pulled all of the corn "milk" from the cob. Depending on the thickness you want you can use it as a simple side dish of creamless creamed corn or further thicken it and use it in place of grits or polenta.

Served with Greek Chicken

                        

Makes 2-3 servings                                                          0 WW pts / serving

6 ears of corn, shucked
Kosher salt and freshly ground black pepper

1. Scrap the corn off the cob with the corn cutter & creamer into a pot.
2. Cook over medium heat to desired thickness. When using it as a creamless creamed corn, about 10-12 minutes.
3. Season to taste with salt and pepper.

Enjoy!

Greek Chicken Thighs

Greek Chicken Thighs

adapted from America's Test Kitchen

This is the moistest chicken I think I have ever cooked. Cutting slits into the chicken allowed the marinade to better penetrate the meat.

served with Cream-less Creamed Corn

Makes 2 servings                                                                10 WW pts / serving

1 Tbsp. olive oil
2 tsp. chopped fresh rosemary
2 tsp. chopped fresh thyme
1 1/2 garlic cloves, chopped
2 (3-inch) strips lemon zest, chopped
3/4 tsp. Kosher salt
1/2 tsp. dried oregano
1/4 ground coriander
1/8 tsp. crushed red pepper flakes

1/8 tsp. freshly ground black pepper pepper

2 bone-in chicken thighs

1. Cut 4 slits about 1/2 inch deep in each piece for marinade to penetrate.
2. In a bowl, combine oil, rosemary, thyme, garlic, lemon zest, salt, oregano, coriander, pepper flakes, and pepper; Whisk to combine.s
3. Transfer chicken to bowl with marinade and turn to thoroughly coating; Make sure marinade gets into slits. 
4. Refrigerate for at least 30 minutes or up to 2 hours.
5. Preheat the oven to 425F.
6. Place chicken, skin side up, in an oven-safe skillet; Scrape any remaining marinade from bowl over chicken. 
7. Roast until the thighs register 175 degrees, about 30 minutes.
8. Remove skillet from oven; Turn on the broiler.
9. Spoon pan juices over top of chicken to moisten the skin. 
10. Broil chicken until skin is lightly browned, about 3 minutes.
11. Let chicken rest in skillet for 10 minutes. 

Enjoy!

Tomato Scallion Parmesan Mini Quiches

Tomato Scallion Parmesan Mini Quiches

adapted from Eating Well

A fun play on a crustless quiche which comes together quickly. Trade out any leftover vegetables you have in the refrigerator.

Makes 1 serving                                                                1 WW pt. / serving

Cooking spray
1 slice deli cooked ham, cut in half
2 slices roma tomatoes, chopped
1/3 scallion, thinly chopped
1 leaf basil, chopped
a few grinds freshly cracked black pepper
2 tsp. finely shredded Parmesan cheese
1 large eggs, lightly beaten

1. Preheat oven to 350F. 
2. Coat 2  standard muffin cups with cooking spray.; Add water to the remaining cups to prevent scorching.
3. Line prepared muffin cups with ham. 
4. Divide tomatoes, green onions, basil and pepper among cups. 
5. Top with cheese. 
6. Pour eggs over tomato mixture.
7. Bake 20 to 25 minutes or until puffed and a tester comes out clean; Cool in cups 5 minutes. 
8. Serve warm.

Enjoy!

Sichuan Beef Tenderloin

Sichuan Beef Tenderloin

adapted from Food Network

You can adjust the heat of the dish by removing some of the chiles or by leaving the seeds in the chiles.

If the sauce gets too thick while it is resting, thin it out to your liking with a little water.

Makes 3 servings                                                            6 WW pts / serving

2 tsp. corn starch
2 tsp. egg whites
2 tsp.Chinese cooking wine or white wine
1 tsp. minced garlic
1 tsp. garlic powder
1/2 tsp. Freshly ground black pepper
Pinch Kosher salt
10 ounces beef tenderloin, cut into 3/4-inch cubes

2 Tbp. soy sauce
2 Tbsp. sugar substitute
2 Tbsp. Chinese black vinegar

2 Tbsp. water
2 tsp.corn starch

5 ounces vegetable oil
6 pieces dried chile de arbol, stems & seeds removed, 1/4-inch dice
2 tsp. scallions, white and light green parts, chopped
1 tsp. minced garlic
1 tsp grated ginger
1 cup steamed broccoli

1 1/2 cups cooked white rice for serving

Chopped scallion greens for garnish.

1. Combine the corn starch, egg whites, wine, garlic, garlic powder, pepper and salt in a bowl; Whisk together. 
2. Add in the cubed beef; Set aside to marinate for 15 minutes.
3. In a small saucepan bring the soy sauce, sugar and vinegar to a boil. 
4. Combine water and the corn starch in a small bowl to make a slurry; Stir into the sauce.
5. Cook the mixture for 1 minute; Remove from the heat and set aside.
6. Heat vegetable oil in a wok until just hot (a drop of water will sizzle); Pour rhe oil into a heat proof container and reserve.
7. Return the pan to the heat and cook the marinated beef  until seared on both sides.; Remove the beef from the pan; Set aside.
8. Add 2 teaspoons of the reserved oil to the pan; Add the dried chiles and saute for 30 seconds
9. Add in the onions, garlic and ginger, and saute until the onions are lightly wilted and the garlic and ginger are slightly caramelized, about 1 minute.
10. Return the beef to the pan, and add the broccoli and sauce.
11. Serve over the rice garnished with scallions.

Enjoy!

Bun-less Chili Cheese Turkey Dogs

Bun-less Chili Cheese Turkey Dogs

adapted from America's Test Kitchen

I lightened this recipe by replacing ground beef with ground turkey, beef hot dogs with smoked turkey dogs and American cheese with light American cheese as well as making less cheese sauce.

served with Zucchini Chips

Makes 4 servings                                                        5 WW pts / serving

1/2 lb. lean ground turkey
1 Tbsp. chili powder
1/4 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
2 Tbsp. tomato paste
1/2 cup water
8 ounces deli American cheese, chopped coarse
4 tsp. skim milk
2 Tbsp. chopped jarred hot banana peppers, plus 1 tsp. brine
4 smoked turkey hot dogs
¼ cup finely chopped onion

1. In a pan coated with cooking spray, combine the turkey, chili powder, salt, and pepper; Cook over medium heat breaking up the meat, until it is no longer pink, about 5 minutes. 
2. Push the turkey to the side; Add the tomato paste and cook until paste begins to darken, about 1 minute. Add water, stir to combine the tomato paste and turkey; Cook until sauce thickens and coats the turkey, about 4 minutes. 
3. Set aside and keep warm.
4. While the meat is cooking, microwave the American cheese, milk, and brine in small bowl until cheese is fully melted, about 1 minute, stirring occasionally. Cover to keep warm.
5. Cook the hot dogs in a grill pan or on the grill, about 2 minutes per side. 
6. To serve divide hot dogs, chili, and cheese sauce evenly among 4 plates. 
7. Top with the peppers and onion prior to serving

Enjoy!.

Zucchini Chips

Zucchini Chips

adapted from Food Network

Drying the zucchini helps it to crisp so do not skip this step.

No convection oven? Air fryers are mini convection ovens but you would need to make multiple batches. Settings may vary on air fryers depending on the model. Refer to the manufacturer’s manual.

No air fryer ? The usual conversion for a standard oven is increasing the oven temperature by 25 degrees and cooking for about 20 minutes.

Popcorn salt is a very fine salt.

Makes 2 servings                                                                    1 WW pt / serving

1 small zucchini, sliced 1/4 inch thick on a mandoline

1/4 tsp. Kosher salt
1 tsp. olive oil
1/4 tsp. garlic powder
1/4 tsp. paprika

Popcorn salt or Kosher salt

1. Preheat convection oven to 350F.
2. Toss the zucchini with the salt and place between paper towels under cutting boards; Set aside for at least 10 minutes.
3. Place the zucchini in a bowl and toss with oil, garlic powder and paprika.
4. Place the zucchini rounds on a baking sheet in a single layer. 
5. Cook in the preheated oven for 10 minutes, then flip the zucchini with tong; Sprinkle lightly with popcorn salt.
6. Continue to cook until browned in spots and crispy; There may be some variation in the browning.
7. if any "chips" are not browned, return them to the oven for a few minutes watching carefully.
8. Serve with your favorite sandwich.

Enjoy!