BBQ Shrimp with Avocado Salad

BBQ Shrimp with Avocado Salad

adapted from Food & Wine

This recipe has a surprising amount of worcestershire sauce but it works.

When cooking for 2 I like to get the mini avocados. They are large enough for 2 without any leftovers that are going to oxidize.

Makes 2 servings                                                            9 WW pts / serving

Cooking spray
1/2 shallot, finely chopped
1/2 garlic clove, finely chopped
2 Tbsp. dry white wine
1/4 tsp. chopped thyme
1/4 cup + 2 Tbsp. Worcestershire sauce
1/4 cup Homemade chicken stock or low-sodium chicken broth
12 large shrimp, shelled and deveined
Kosher salt and freshly ground black pepper
1 Tbsp. butter
Sliced scallions, for garnish
1 Tbsp.extra-virgin olive oil

1 Tbsp. water
1 1/2 Tbsp. fresh lemon juice
1 small avocado, pitted, peeled and cut into wedges
1/2 romaine hearts (5 ounces), chopped
1/2 small fennel bulb, trimmed and thinly sliced
1 large radishes, thinly sliced

Flaky sea salt & Aleppo pepper (optional)

1. In a small saucepan coated with cooking spray, cook the shallot and garlic and cook over moderate heat, stirring occasionally, until softened, about 3 minutes. 
2. Stir in the wine and thyme and cook until reduced by half, about 2 minutes. 
3. Add the Worcestershire sauce and broth and cook until reduced to 1/4 cup, about 15 minutes.
4. In a large skillet, heat the remaining tablespoon of grapeseed oil. 
5. Season the shrimp with salt and pepper; Cook over moderately high heat, turning once, for 2 minutes total.
6. Stir in the sauce and cook, stirring, until thickened, about 2 minutes. 
7. Add the butter, stirring until incorporated and season with salt. Transfer the shrimp to a platter and garnish with scallions.
8. Meanwhile, make the salad by whisking the olive oil with the water and lemon juice in a large bowl. 
9. Add the romaine, fennel and radishes, season with salt and toss to coat; Top with the avocado seasoned with flaky sea salt an Aleppo pepper, if using.
10. Serve the salad beside the shrimp.

Enjoy!

Black Bean & Chorizo Soup

Black Bean & Chorizo Soup

adapted from Food & Wine December 2016

This is a hearty, satisfying soup that freezes well.

Makes 2 servings                                                            4 WW points / serving

8 oz. dried black beans, rinsed and soaked overnight
1 small bay leaf
1/3 tsp. dried thyme
1 small parsley sprig

1 1/2 onions—1/2 quartered and 1 finely chopped

1 1/2 tsp. Kosher salt 

2 tsp. olive oil  

1 link Aidell™ Chorizo Smoked Chicken Sausage, chopped 

1 garlic cloves, minced 

1/2 tsp. ground cumin 

2 cups homemade chicken stock or canned broth

1 cup water

Kosher salt  & freshly ground black pepper, to taste

Thinly sliced radishes, cilantro sprigs for garnish, optional

Lime wedges and tortilla chips, for serving

1. Drain the black beans.
2. In a pot, combine them with enough water to cover by 3 inches. 
3. Place the bay leaf, parsley and thyme in a piece of cheesecloth and secure with a string to make a satchel
4. Add the herb satchel, quartered onion and salt tp the beans; Bring to a boil over medium-high heat. 
5. Reduce the heat to low, cover and cook until the beans are just tender, about 1 hour. 
6. Drain the beans and discard the herb satchel and onion; Wipe out the pot.
7. In the same pot, heat the olive oil; Add the chorizo and cook over moderate heat, stirring occasionally, until starting to crisp, about 4 minutes. 
8. Add the chopped onions, the garlic and cumin; season with salt and pepper, to taste.
9. Cook over moderate heat, stirring occasionally, until the onions are tender, about 10 minutes. 
10. Add the stock and 1 cup of water and bring to a boil. 
11. Return the beans to the pot, cover, reduce the heat to low and continue cooking until the beans are very tender and the soup has thickened, about 1 hour and 45 minutes. You may need to add up to another cup of broth or water towards the end of cooking it it thickens faster than the beans cook.
12. Ladle the soup into bowls and serve garnished with radishes and cilantro, if using. 
13. Pass lime wedges and tortilla chips at the table.

Enjoy !

Avocado and Garlic Crema

Avocado and Garlic Crema

adapted from Food Network.com

1 ripe avocado, pitted and flesh removed

1/4 lemon, juiced

1 clove garlic, pressed

Kosher salt

1/2 cup reduced fat sour cream

1. Add all ingredients to a blender and process until smooth. 
2. Season to taste with salt and pepper.

Latin Chicken & Rice Bowl

Latin Chicken & Rice Bowl

adapted from Food Network.com

Any leftover salsa or crema can be served with corn or plantain chips.

Makes 3 servings                 5 WW Blue points / serving + 1 point / 1 Tbsp crema

Chicken & Rice

Cooking spray

1 tsp olive oil

1 tsp butter

12 oz. boneless, skinless chicken breast, cut into bite size pieces

Kosher salt & freshly ground black pepper

1/2 cup white rice

3/4 cup chicken stock

3/4 tsp poultry seasoning

2 tsp Sazon seasoning blend

1/4 cup tomato sauce

0.5 oz raisins

Olive & Pepper Salsa

6 small Spanish olives, stuffed with pimentos, drained & chopped

1 tomato, seeded and chopped

1/2 small bell pepper, seeded and chopped

1/2 small white onion, chopped

Several drops of hot sauce

2 Tbsp chopped fresh parsley

1/4 lemon, juiced

Kosher salt

Avocado and Garlic Crema

1 ripe avocado, pitted and flesh removed

1/4 lemon, juiced

1 clove garlic, pressed

Kosher salt

1/2 cup reduced fat sour cream

1. Coat a pot with cooking spray, add the oil and butter and preheat until the butter melts.
2. Season with chicken with salt and pepper and add to the pan. Cook until lightly browned.
3. Add the rice and cook for another minute.
4. Add the stock, poultry seasoning, Sazon seasoning, tomato sauce and raisins.
5. Bring to a boil, reduce heat and cook about 15 minutes until the rice is tender.
6. Make the Olive & Pepper Salsa by adding all ingredients to a small bowl and stir to combine.
7. Make the Avocado and Garlic Crema by add all ingredients to a blender and process until smooth. Season to taste with salt and pepper.
8. Add 1/4 cup of the Olive & Pepper Salsa to the Chicken & Rice mixture. Stir to combine.
9. Serve the chicken and rice mixture in a bowl topped with the salsa and crema.

Enjoy!

Eggs and Avocados ... It's What's For Breakfast

This is not a combination that would normally think about together but it tasted remarkable good.

Egg and Avocado Toast
adapted from Everyday with Rachel Ray June 2012

Cooking Spray
1 egg, beaten with a splash of milk and ¼ tsp dried chives
1/3 avocado
1 slice Panera Country White at Home, toasted
 Cholula Chili Lime Sauce]

In small skillet coated with cooking spray, scramble the egg mixture.
Meanwhile in a small bowl, mash avocado with salt and freshly ground pepper to taste.
Spread the avocado mash on toast and top with egg.
Serve with the hot sauce.