Shrimp Creole with Blue Cheese, Apple and Celery Slaw

If you're ever in the mood for a spicy and sweet New Orleans-style dinner, this is the perfect meal! The Shrimp Creole has all of the flavors of New Orleans- succulent shrimp, slow simmered veggies, caramelized cayenne pepper and soul-food comfort. The Blue Cheese, Apple and Celery Slaw is a perfect accompaniment to the spicy entree with it's creamy dressing, sweet apples, crunchy celery and salty blue cheese. I'm warning you now- you may eat the whole bowl! This meal is so satisfying because of all of the complimentary flavors, and it is also interesting and exciting. But the best (and most unbelieveable) part? It's healthy! The Shrimp Creole is bursting with good-for-you veggies and low-fat shrimp, and the Slaw is made healthy with light mayo and buttermilk (which is low in fat). The meal is also very easy to make- you only need one pot for the Shrimp Creole, and while it simmers you can make the slaw. You'll even have time to enjoy a big glass of white wine! Cheers to the cook!

Shrimp Creole
Flavorful New Orleans ingredients in a healthy one-pot meal!

Serves 4 to 6

2 T olive oil
4 garlic cloves, minced
2 large onions, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 tsp. cayenne pepper
2 cups seafood or shrimp stock
1 (28-ounce) can whole tomatoes in thick puree
Dash Worcestershire sauce
Dash hot sauce
2 bay leaves
Kosher salt and freshly ground black pepper
1.5-2 pounds medium shrimp, peeled and deveined
4 T. green onions, sliced
1 c. white or jasmine rice, prepared

Heat a large pot or Dutch oven over medium heat. Add oil. Cook garlic, onions, celery and green bell peppers. Cook until softened, about 5 minutes. Stir in cayenne and let caramelize. Add the stock, tomatoes, Worcestershire, hot sauce and bay leaves. Season with salt and pepper. Simmer for 35 minutes. Add the shrimp and cook about 4 more minutes, until they are bright pink and cooked through. Garnish with green onions. Serve in a large bowl with a scoop of rice on top.

Recipe adapted from Food Network

Blue Cheese, Apple and Celery Slaw
Crunchy, creamy and salty- the perfect cool down side dish!
Serves 4-6

4 ounces blue cheese
1/2 cup light mayo
1/2 cup buttermilk
1/2 tsp sugar
4 granny smith apples, thinly sliced
2 stalks celery, thinly sliced

In a small bowl, using a fork, combine the blue cheese, mayo and buttermilk until thick and lumpy. Combine the apples with the dressing, stir in celery, and refrigerate until ready to serve.

Recipe adapted from Rachael Ray

Gnocchi with Pesto, Chicken and Sundried Tomatoes

Gnocchi is a delicious and rich "pasta" made of potatoes. If you've never tried it you must! It is silky and light, like little, pillowy clouds. And it is so fun to eat! It absorbs sauce and is mild in flavor and so can be paired with just about anything. Last night I made gnocchi with chicken, sundried tomatoes and pesto sauce. It was flavorful and rich without being heavy, and it was so easy to make! If you can't find gnocchi this flavor combo would work well with any thick pasta such as penne. Enjoy!!

Gnocchi with Pesto, Chicken and Sundried Tomatoes
Soft, pillowy gnocchi with flavorful pesto and chewy sundried tomatoes.
Serves 3

1 package gnocchi
1/2 cup prepared pesto
1/4 cup sundried tomatoes, chopped
1/4 cup onions, diced
2 garlic cloves, minced
1/4 cup white wine
2 small or 1 large chicken breast
2 T. extra virgin olive oil
Freshly grated Parmesan cheese
Salt and pepper

Heat 1 T. of oil in a large non-stick skillet over medium high heat. Season chicken breast with salt and pepper and cut into bitesize pieces. Cook in skillet until almost cooked through. Remove and reserve.

Cook gnocchi according to package directions.

Meanwhile, add a little more oil to the skillet and reduce heat to medium. Add the onion and garlic and cook for 2 minutes until it begins to soften. Add the sundried tomatoes and wine and cook until wine reduces by half. Add the chicken back in.

Drain the gnocchi and reserve 1/2 cup of the pasta water. Add gnocchi and pesto to skillet. Stir to combine. If it seems dry add some of the pasta water until the consistency is right. Add a bunch of grated Parmesan cheese, a sprinkle of salt and lots of black pepper. Serve with crusty bread.

Strawberry Bruschetta

Looking for a fun and delicious appetizer to add to your repertoire? Strawberry Bruschetta is simple, beautiful and yummy! I first enjoyed this unique appetizer at my friend's wedding shower and instantly fell in love. As you know, I love just about anything that can be served on toasted bread! Fresh sliced strawberries adorn a spread of cream cheese and cinnamon and are drizzled with honey for a sweet and savory treat. Get ready to eat the whole plate!

Strawberry Bruschetta
A sweet and fun appetizer treat. 
Serves 6-8

1 skinny loaf French bread ("take and bake" is best but a baguette would also work)
1/2 pound strawberries, rinsed and sliced
8 oz. cream cheese, softened (or if you can get your hands on marscarpone cheese it's fantastic in this!)
Cinnamon
Honey

Preheat your oven to 375 degrees. Slice the loaf thinly and arrange pieces on a baking sheet. Bake for 5-6 minutes until crunchy on top but not completely hardened. Remove and let cool. Once cooled spread each piece with cream cheese then sprinkle with cinnamon. Top with two strawberry slices and drizzle with honey.

This snack is addictive. You've been warned!

Shrimp Tacos with Pico de Gallo

There is something about a taco that feels like summer. Perhaps it's the crisp veggies, the fresh flavors, or the fact that I can eat them with my hands. Whatever the reason, I love tacos! Instead of my usual chicken or beef version I recently mixed it up with shrimp coated in panko breadcrumbs and pan fried. (If you haven't used panko breadcrumbs yet get on it. These Japanese crumbs are perfect for coating any kind of meat and giving it a crunchy, deep-fried texture without the added fat!) The crunchy shrimp perfectly complimented the soft tortillas and crisp, fresh veggies. With a sprinkling of cheese, a smattering of sour cream and guacamole, and a big scoop of pico de gallo, I'd call it one fantastic taco!

Shrimp Tacos
Fresh and flavorful! 
Serves 2

Shrimp:
1/2 pound raw shrimp
1 egg
1/4 cup milk
1 cup panko breadcrumbs
1 T. taco seasoning
3 T. canola or vegetable oil
1 T. Mexican hot sauce, optional

Garnishes:
Shredded lettuce
Shredded cheddar cheese
Sour Cream
Pico de Gallo, recipe follows
Guacamole (recipe http://sarahslifeinfood.blogspot.com/2010/02/mexican-fiesta-beef-enchiladas.html)

6 soft-taco size flour tortillas

Dry off the raw shrimp with paper towels. Mix the egg, milk and hot sauce together in a bowl, and add the shrimp and stir until coated. Mix the panko breadcrumbs and taco seasoning in a large food storage bag. Add the shrimp and shake until coated in breadcrumbs. Heat oil in a large nonstick skillet over medium high heat. Add shrimp and cook for 1-2 minutes until browned and crispy, then flip and cook other side for 1-2 minutes. Drain on paper towels.

To assemble the taco spread a little sour cream and guacamole on the tortilla. Top with shredded lettuce. Add 4-5 shrimp and then top with pico de gallo and shredded cheese. Enjoy!

Pico de Gallo
A fresh and delicious addition to any meal! 
Makes about 1 cup

2 fresh tomatoes, seeds removed and chopped
2 T. chopped cilantro
1 garlic clove, minced
2 T. minced onion
1 T. fresh lime juice
Kosher salt

Stir ingredients together in a bowl. Sprinkle with salt and lime juice. Serve.

Family Supper- Spaghetti and Meatballs and Bonus! Meatball Hoagies

My parents and sister came to visit and after a five hour drive I thought they'd enjoy a home cooked meal. After all, how many of these meals has my mom made for me?! I wanted to make something homey, comforting, delicious and Italian. Enter spaghetti and meatballs! This is one of my favorite meals to make. Ever. I love to form the meatballs into little balls of perfection, oozing with sauteed veggies, herbs and fresh cheese. And making homemade pasta sauce is always a joy, as it is so very easy and fills the entire house with the smells of Italy. I served the entree with a light Strawberry and Greens Salad in a Balsamic Vinegarette, Marinated Asparagus and Garlic Bread. Served with a fantastic bottle of our favorite Merlot, this meal sure did satisfy!

Spaghetti and Meatballs
The ultimate comfort food. 
Serves 6 plus extra meatballs

Extra-virgin olive oil
1 onion, chopped
2 garlic cloves, smashed
2 tablespoons roughly chopped fresh parsley leaves
1 cup milk
4 thick slices firm white bread, crust removed
1 pound ground beef
1/2 pound ground pork
1/2 pound ground Italian sausage
1 large egg
1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
Kosher salt and freshly ground black pepper
4 cups heated homemade pasta sauce, recipe follows, or good quality jarred tomato sauce
1/2 pound fresh mozzarella cheese, sliced
Leaves from 3 sprigs fresh basil
1 pound spaghetti

Bring a big pot of salted water to a boil for the spaghetti. Heat 3 tablespoons oil in a skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool.

Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. Gently combine all the ingredients with your hands until just mixed together. Don't overwork or the meatballs will be tough. Roll into similar sized meatballs. (I got 16 meatballs about the size of pool balls.)

Preheat the oven to 350 degrees F.

Heat a 3 T. of oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into a baking dish and spoon about half of the tomato sauce over. Lay the fresh mozzarella over top and drizzle with olive oil. Put the meatballs in the oven and bake until the meatballs are cooked through, about 15 minutes.

Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the rest of the sauce and mix well. Spoon the meatballs on top of the spaghetti and garnish with basil leaves. Serve immediately along with extra cheese.

Homemade Pasta Sauce

1/2 cup extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, chopped
1 (28-ounce) can whole peeled San Marzano tomatoes, drained and crushed by hand, liquid reserved
1 (28-ounce) can crushed tomatoes
Kosher salt and freshly ground black pepper
1/4 cup fresh basil leaves, torn into pieces

Heat the olive oil in a large saucepan over medium-low heat. Add the onion and garlic and cook until the vegetables are soft, 4 to 5 minutes. Add the tomatoes and about 1/2 cup of the reserved liquid and season with salt and pepper. Cook until the sauce is thick, about 10 minutes. Taste and adjust seasoning with salt and pepper. Reduce the heat and let simmer for 20 to 25 minutes. Stir in the fresh basil and season again.

Bonus! Meatball Hoagies
Got extra meatballs? Here is the perfect leftover recipe!

2 meatballs, halved
1/4 cup tomato sauce, plus more for dipping
Provolone cheese
Sauteed onions and peppers, optional
Basil leaves, optional
1 hoagie bun

Arrange halved meatballs cut side down on hoagie. Top with sauce, cheese and veggies. Bake at 375 degrees for 5-10 minutes until heated through. Serve with extra dipping sauce.


Wine of the Night

Cosentino Winery
2005 Reserve Merlot
Napa Valley

We don't drink a lot of Merlot but wanted to give this vintage from our favorite Napa Valley winery a shot. It was delicious! Spicy on the nose with aromas of pepper and pomegranate with an evenly developed palate of ripe black cherry, anise, and cedar. Ripe tannins set the profile for the finish of dried cranberry, citrus zest, and sage.

Pizza Party! Prosciutto and Roasted Red Peppers with Gorgonzola and Spicy Sausage with Caramelized Balsamic Onions and Jalapenos

It's Friday night and we have no dinner plans- a perfect chance for a pizza party Kevin and Sarah style! Kevin's pizza of choice included spicy Italian sausage, caramelized balsamic onions and jalapenos. Sarah opted for a prosciutto, roasted red pepper and Gorgonzola cheese variety. Well, we both LOVED our pizzas! Kevin's had a fiery kick with the combination of spicy Italian sausage and jalapenos, but it also had a softer, sweeter side with the caramelized balsamic onions. Sarah's pizza was classic salty and sweet with the Gorgonzola cheese and prosciutto, complemented with mellow roasted red peppers. Homemade pizza is so fun and easy to make, just buy a couple crusts and load them up with your favorite toppings!

Pizza with Prosciutto, Roasted Red Peppers and Gorgonzola

Salty, sweet and delicious!
Serves 2-4

1 pre-made pizza crust, such as Boboli
1/2 cup pizza sauce
2 cloves garlic, minced
1/4 cup Mozzarella cheese, shredded
3 slices prosciutto, cut into pieces
1/4 cup roasted red peppers, chopped
1/8 cup red onion, diced
1/4 cup Gorgonzola cheese, crumbled
Extra virgin olive oil

Preheat oven according to pizza crust directions. Spread sauce on crust and sprinkle with minced garlic and mozzarella cheese. Top mozzarella with prosciutto, roasted red peppers and red onion. Sprinkle crumbled Gorgonzola over top and drizzle with some EVOO. Bake 20-25 minutes until bubbling. Enjoy!


Pizza with Spicy Sausage, Carmelized Balsamic Onions and Jalapenos

Fiery hot and tasty!
Serves 2-4

1 pre-made pizza crust, such as Boboli
1/2 cup pizza sauce
2 cloves garlic, minced
1/2 cup Mozzarella cheese, shredded
1/4 cup Cheddar cheese, shredded
2 links spicy Italian sausage
1 Jalapeno, sliced
1 small onion, halved and sliced
2 T. balsamic vinegar
Kosher salt

Preheat oven according to pizza crust directions. Spread sauce on crust and sprinkle with minced garlic and mozzarella cheese.

Heat a large skillet over medium-high heat. Add the sausage and use a wooden spoon to separate into crumbles. Cook until sausage is almost cooked through then drain on paper towels. Add sliced onions to sausage drippings (add olive oil if pan is dry) and sprinkle in some kosher salt. Cook for 15 minutes until onions are softened and reduced in half. Add balsamic vinegar and stir for 2-3 minutes until coated. Set aside.

Add sausage and onion mixture to pizza. Cover with cheddar cheese, then add sliced jalapenos on top. Bake for 20-25 minutes until bubbly. Mmmm that's spicy!

Wine of the Night

Punto Final Malbec, 2008

This is a delicious malbec with 90 points from Wine Spectator for less than $15! It has a rich bouquet, lively mouth-feel, lingering flavors of red and black berries with undertones of black pepper and vanilla, and a velvety texture throughout. And it tastes great with pizza!

Beach Party! Pina Colada Shrimp, Mango Salsa, Asparagus with Crab Salad and Veggie Pasta Salad

Last weekend wasn't beach weather, but that didn't stop Kevin and me from hosting a beach themed dinner party with our friends Zach and Natalie. Kevin stirred up Hawaiian Mai Tai's while I made mango salsa with pita chips and pina colada shrimp with jasmine rice. The mango salsa was SO easy and delicious. And it's super healthy! The pita chips are flavorful and special, and really make the salsa's flavors pop. The pina colada shrimp was insanely delicious. I loved the combination of shrimp with pineapple, and the coconut-rum sauce screamed "take me to the beach!" as it soaked into a flavorful bed of jasmine rice. Zach and Natalie brought the salad and side dish- a lovely crab salad with capers and lemon atop asparagus and a veggie pasta salad with zucchini and sundried tomatoes. After a night of catchphrase and mai tai's we knew this was a dinner party to remember!

Pina Colada Shrimp with Jasmine Rice
A tropical treat made for the beach! 

Serves 4

1 pound raw shrimp
1 cup light coconut milk
1 cup chicken stock
1/4 cup Captain Morgan rum
1 yellow onion, diced
2 cloves garlic, minced
1/2 cup shredded coconut, lightly toasted
1 can diced pineapple in juice, drained, 1/2 cup juice reserved
1 T. cilantro, chopped
1 T. parsley, chopped
1 1/2 cup Jasmine rice, prepared according to package directions
Extra virgin olive oil
Kosher salt and pepper

In a large skillet preheat 1 T. olive oil. Cook onion and garlic for 2-3 minutes until softened. Add rum and cook 1 minute while stirring, then add coconut milk, chicken stock, pineapple and pineapple juice. Bring mixture up to a bubble and simmer until reduced in half and slightly thickened, about 15 minutes.

Meanwhile, heat 1 T. olive oil in another sauce pan. Season shrimp with salt and pepper and add to skillet. Saute 2-3 minutes until pink. Add shrimp to thickened coconut-rum sauce and stir to combine. Stir in parsley and cilantro and serve on top of Jasmine rice with a sprinkle of toasted coconut.

Recipe adapted from Rachael Ray

Mango Salsa with Pita Chips
Fruity salsa and flavorful pita bring out the flavor of the Islands!
Serves 4-6

Salsa:
2 mangoes, peeled and diced
1/2 cup peeled, diced cucumber
1 T. finely chopped jalapeno
1/3 cup diced red onion
1 T. lime juice
1/3 cup roughly chopped cilantro leaves
Salt and pepper

Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.

Pita:
3 pitas
2 T. extra virgin olive oil
1/2 tsp. ginger powder
1/2 tsp. paprika
1/2 tsp. kosher salt

Preheat oven to 350 degrees. Mix oil with seasonings and brush on pitas. Bake 12-15 minutes. Cut into chips and serve with salsa.


Asparagus with Crab Salad

Fresh stalks topped with creamy crab salad. 
Serves 4-6

2 small bunches of fresh green asparagus
1 cup mayonnaise
2 teaspoons Dijon mustard
Juice of one lemon
1/2 cup minced onions
1 tablespoon minced shallots
1 teaspoon minced garlic
1/4 cup pressed capers
1 tablespoon chopped parsley
1 tablespoon chopped chervil
1 tablespoon chopped tarragon
1 pound lump crabmeat, picked over for shells and cartledge

Bring a pot of salted water to a boil. Trim off about 2 inches from the bottom of the asparagus. When the water comes to a boil. Add the asparagus and cook for 2 to 3 minutes, (depending on the size of the asparagus) Remove the asparagus and place in a large mixing bowl of ice water. Leave the asparagus in the water for 2 minutes. Remove from the water and pat dry. In a mixing bowl, whisk the mayonnaise, mustard, lemon juice, onions, shallots, garlic, capers, parsley, chervil and tarragon. Mix well. Season the mixture with salt and pepper. Add the crab meat and mix well. Reseason if needed. Arrange the asparagus on a platter and spoon the crab mixture over the center of the asparagus. 

Recipe courtesy of Emeril Lagasse

Pasta Salad with Sun-Dried Tomatoes and Zucchini

Fresh veggies in a flavorful dressing with pasta. 

Serves 8

Salad:

1 lb. bowtie pasta
Fresh black pepper
1 tablespoon olive oil
1 yellow squash, sliced into 1/4-inch thick discs
1 zucchini squash, sliced into 1/4-inch thick discs
1 cup diced sun-dried tomatoes
1 cup packed fresh basil leaves
1/2 cup fresh packed parsley leaves

Dressing:
2 tablespoons apple cider vinegar
2 garlic cloves, lightly crushed with the side of a knife blade, and quartered
1 teaspoon stone ground mustard
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup extra-virgin olive oil

Boil the pasta in salted water until al dente and drain well. Toss with ground black pepper and olive oil.

For the dressing, add the vinegar to a blender and replace the lid. Turn on the blender add, 1 at a time through the feed opening, garlic, mustard, oregano, basil, salt, and black pepper. Leaving the blender running, add the olive oil in a slow thin stream.

Toss together the pasta, yellow squash, zucchini, sun-dried tomatoes, basil and parsley with enough of the dressing to coat. Serve any additional dressing on the side. 

Recipe courtesy of Robert Irvine