Saturday, January 29, 2011

Spicy Shrimp Salad with Buttermilk Avocado Dressing

Fun times today with my friend Clare. She and I met at TCU the first week I was there. She is also from Midland (West Texas girls stick together), and now she and her fiancĂ©e live 3 buildings down in our same apartment complex. We don't get together often enough, but it is really nice to know I have a hometown girl so close. Today we went to the Alcove, a very fun cafe walking distance from our place and sat outside drinking coffee and hot chocolate. It was actually cold today, and when I say cold I mean 65 degrees. Then we went shopping at Target. Target is always sooo exciting. I can spend hours in Target, the clothes, the food, the home goods!

This shrimp could be made into an appetizer if you just want to use the dressing as a dip. Maybe something yummy for the Super Bowl coming up! I don't really like watching football, but there is always something exciting about the Super Bowl. I enjoy the food and somehow I get sucked into the rivalry of the teams. Usually I choose a team based on some random fact like "that is a cool mascot" or "New Orleans, I like that place.." I think this year I will go for the Steelers (they are playing right?) my reasoning....My elementary school mascot was the Steelers and I was a cheerleader in the 6th grade for our team. "Go Steelers!"

Spicy Shrimp
1/2 lb shrimp
1 lemon
1 tsp creole seasoning (I used old bay)
2 tsp Franks Red Hot

Creamy Buttermilk Avocado Dressing
1/2 avocado
1/2 cup buttermilk
1 Tbsp parsley
1 green onion
1 Tbsp lemon juice

Salad Greens

Blend in a food processor until smooth.

Season with salt and pepper.
The original recipe boils the shrimp, but I don't like to boil shrimp, it usually comes out dry for me. Instead, I roasted the shrimp in the shell then removed the shells after they cooled. Stir the creole seasoning, lemon juice and hot sauce into the shrimp.
Toss 2 Tb dressing with salad greens.
Serve salad topped with shrimp and a bowl of the extra dressing on the side.
So like I said earlier. If you want to serve this as an appetizer, I would serve the dip in the middle of a tray with the shrimp surround it.

Wednesday, January 26, 2011

Spinach Tortellini en Bacon

Stillllll coughing! It has now been one month since I got my cold....that turned into bronchitis. I really don't mind the cough, it is the soreness in the chest that comes with the cough that is really bothering me. It feels like I have been kicked in the chest. 

I have been busy this week with a very fun project. Unfortunately, I cannot go into detail or share photos because it is a surprise for my best friend Katie and she is a reader... I love you Katie!! Only 2 1/2 months till Katie and Brian's wedding, it will be an awesome TCU reunion, can't wait! PS: I  FINALLY posted on my fashion blog today. I know it has been a long time, but check it out...also it won't be another 6 months before the next post. 

I blended 2 tortellini recipes to create this one. It is so fresh and creamy. I was very impressed with myself.

Spinach Tortellini en Bacon
2 slices bacon
1 package fresh cheese tortellini
1/2 cup milk
1/2 cup chicken broth
1 small parmesan cheese rind
1/2 onion
1 carrot
1 stalk celery
2 cloves garlic
pinch nutmeg
salt and pepper
1/4 cup grated Parmesan cheese
2 cups fresh spinach
Render the bacon fat. Cook until crisp.
Remove bacon and set aside to drain. Crumble when cooled.
Add onion, carrot and celery to bacon grease.
Cook covered for 5 mins.
Add garlic and cook for 1 min.
Add chicken broth and milk to sauce pan.

Add parmesan rind and season with salt and pepper.
Cover and simmer for 10 mins.

Add tortellini and cook uncovered for 10 more mins, stirring occasionally.
Add spinach, bacon, nutmeg and parmesan.
Stir and serve immediatly.
Yummy! and so colorful!

Sunday, January 23, 2011

Spicy Rubbed Fish over Lemony Rice and Radish Salad

Today I watched Runaway Bride, You've Got Mail and Enchanted! This was a very, very relaxing weekend for me... and kinda boring! Why is it that we pray for a lazy day where sleep and watching TV on the couch all day is the only thing on our "to-do list." Then on those days you wish there was something to keep you busy? 
Cooking dinner is always a fun activity for me at the end of a lazy day! Tonight I am trying out a new mushroom soup. Until then, here is my favorite new fish dish! I am serious, this is on my new favorite list, try it!

Lemony Rice
1 Tb butter
1/2 onion
1 garlic clove
1/2 cup basmati rice
1/2 Tb lemon zest
juice of 1/2 lemon
1 cup chicken broth
1 zucchini
salt and pepper

Fish and Coriander Spice
2 tilapia filets
1 Tb plus 1/4 tsp ground coriander
1 tsp ground ginger
1 tsp paprika
1 tsp course salt
1/2 tsp cumin
1/8 tsp ground pepper
Stir together seasonings
Cook diced onion in butter.
Slice zucchini and zest lemon.
Juice lemon add to chicken broth.
Once onion is tender, add rice to pan and cook for 1 min.

Add chicken broth, lemon juice, and salt and pepper. (The original recipe calls to add zucchini now, but it got too mushy, so don't add it yet!)
Stir and bring to boil over medium heat. Lower to a simmer and cook for about 10 minutes.
Cover while simmering.
Rub seasoning on both sides of the filets. 
Add zucchini now and stir, then top the rice with the fish filets.
Cover and cook for 5-7 mins.

Radish Salad
1 bunch of Radishes (8ish)
juice of 1/2 lemon
1/2 cup spinach
1 green onion chopped
salt and pepper
shaved parmesan

Rinse Radishes. Trim off the tails and leaves then slice very thin. I got a Mandolin for Christmas from my dad. It is awesome! Can you see it in the background slicing the radishes super fine.
Toss radishes with spinach and green onions.
Squeeze juice of 1/2 lemon and then toss salad with olive oil and salt and pepper.

Serve salad topped with shaved parmesan. This was an awesome dinner!

Friday, January 21, 2011

Tuscany Soup

My mom gave me this is a recipe ago. I used to make it all the time, then I got tired of it. Over Christmas, Jeffrey's aunt Carol told me she makes it all the time, so I was reminded to make it! I forgot how great it is. Once you make it you will say, "why was she holding this recipe back from us for so long!" Emily and I made dinner for Meg and Will last night. Will said it was one of his favorites that I have made for him and I only make my best food for the 3Bs!

I tried to cut this soup recipe in half (when making it for Jeffrey and I), and was sad when there wasn't any leftovers. Here is the full recipe so you can have leftovers!

Tuscany Soup

1 Package Italian Turkey Sausage or Italian Chicken
1/2 cup Red Wine
1 jar Arrabiata Sauce
1 cup chicken broth
1 cup cream
1 Tbsp olive oil
1 can great northern beans (sometimes called white beans)
1 bunch Kale
1/4 cup fresh basil

Cook sausage in a stock pot.
Pour wine into pan and add arrabiata sauce. Allow to simmer for a few minutes.

Rinse and drain beans. Add beans, broth and cream to pot.

Chop Kale into bite sized pieces and add to pot.
Chop basil. (These are my new kitchen shears, they have 2 blades!)
Add basil to pot. Stir and turn off heat.

Serve with crusty bread!