Friday, August 29, 2014

Grilled Shrimp with Mango & Red Onion Relish

I adapted this recipe from an old Cooking Light recipe.  I like a mango relish without tomato, so I left that part out and it came out fantastically.  The below recipe includes Cooking Light's nutritional information, but my recipe modifications.  Because I only omitted vegetables, the information should generally be the same.


Recipe Notes
If you would like to add tomatoes to the relish, the original recipe includes 2 c. of seeded, chopped tomatoes.  It is very easy to halve or quarter this recipe for a smaller crowd.

Nutritional Information (per serving - serves 12)
210 calories - 2.8 g. fat - 31.5 g. protein - 13.7 g. carbohydrates - 1.6 g. fiber

  • 1 medium red onion, quartered
  • 3 c. diced, peeled mango
  • 2-1/4 tsp. salt (divided)
  • 1/3 c. chopped fresh cilantro
  • 2 tbsp. cider vinegar
  • 2 tsp. sugar
  • 1 tsp. grated lime rind
  • 2 minced serrano chiles (I used one jalapeno instead)
  • 1 tsp. dried oregano
  • 1/4 tsp. black pepper
  • 4 lb. extra large shrimp, peeled and deveined
  • 3 garlic cloves, minced
1.  Prepare grill.
2.  Lightly coat onion slices with cooking spray.  Grill 4 minutes on each side.  Cool and chop.
3.  Combine onion, mango, 1 tsp. salt, cilantro, vinegar, sugar, grated lime rind, and chiles in a large bowl.
4.  Combine oregano, remaining salt, pepper, shrimp, and garlic in a large bowl.  Toss well.
5.  Thread shrimp onto skewers.
6.  Place skewers on grill rack coated with cooking spray.
7.  Grill 2 minutes on each side or until done.
8.  Serve shrimp skewers with relish.

Thursday, August 21, 2014

Tomato Salad with Caesar Breadcrumbs

This Cooking Light recipe was a nice little twist on fresh tomatoes.  


Recipe Notes
I tossed the arugula in a small amount of Wishbone balsamic vinaigrette instead of making my own as the recipe recommends.  It was faster, and I also generally think that bottled vinaigrettes are superior to those that I can make myself, anyway.  I also skipped the anchovy paste in this recipe.

Nutritional Information (per serving - serves 4)
95 calories - 7.2 g. fat

  • 6 tsp. olive oil, divided
  • 1 garlic clove, minced
  • 1/4 tsp. anchovy paste
  • 1/2 cup fresh breadcrumbs
  • 2 cups arugula
  • 1-1/2 tsp. balsamic vinegar
  • 2 medium ripe tomatoes, cut into 1/4 inch slices
  • 1/8 tsp. kosher salt
1.  Heat 4 tsp. olive oil, garlic, and anchovy paste in a skillet over medium heat (1 minute).
2.  Add fresh breadcrumbs and cook for 1-1/2 minutes.
3.  Combine remaining olive oil, arugula, and balsamic vinegar (or substitute bottled vinaigrette for the vinegar and oil).
4.  Top arugula with sliced tomatoes.  Sprinkle breadcrumbs and kosher salt over tomatoes.

Creamed Corn

This Southern Living recipe for creamed corn was easy and really good.  I halved the recipe (13 ears of corn is a LOT of corn!) and still had plenty to spare.


Recipe Notes
This recipe uses a corn reamer.  I would recommend buying one because it makes recipe assembly MUCH easier.  They are not expensive, either.  Mine was less than $10.

  • 13 ears of fresh corn, husked
  • 1/4 to 1/2 cup heavy cream
  • 1 tbsp. unsalted butter
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • Minced chives for garnish
1.  Cut kernels off cobs using a corn reamer.  Discard cobs.
2.  Cook kernels in a small Dutch oven over low heat, stirring often, for approximately 30 minutes or until corn is tender.  (Add water as needed, one tbsp. at a time, to keep corn from drying out during cooking.)
3.  Stir in cream and butter.  Cook, stirring occasionally, for 5 minutes or until mixture reaches desired consistency.
4.  Sprinkle with salt and pepper.  Garnish with chives.