Spicy Grilled Shrimp with Quinoa Salad

Every year, by mid-August like clockwork, I get hit with a teensy wave of nausea when I think about eating one more hamburger or hot dog.  Does this happen to anyone else?

You know, it's that "if-one-more-person-serves-me-a-Bubba-Burger-on-an-undersized-potato-roll-I-may-need-to-reconsider-my-friendship-with-this-individual" kind of feeling.  I sincerely hope you're not the one handing out the Oscar Meyers on Labor Day when I get there.  Dramatic?  Yes, totally.  I apologize.

But let me convince you that I'm so not a barbecue snob!  I swear on George Foreman.  There's nothing more satisfying to me than an all-American cheeseburger, potato salad, corn on the cob, and a juicy slice of watermelon on a summer afternoon.  Trust that I can make multiple hot dogs disappear from your spread without (too much) guilt.  Trust that this sounds really delicious to me right now.

And I totally get it.  Hamburgers and hot dogs are easy, they're inexpensive, and they make everyone from the neighbors to the dog happy.  Why mess with a good thing?

If you're anything like me, and if you are a regular reader of my blog, you know that I don't cook or eat red meat all that often.  So by the time August rolls around, my red meat consumption situation borders on lethal, and I'm more than ready for a change of barbecue pace.  This is where my need to control everything delicious recipes for grilled alternatives can save the day!  And also save your friendship with someone like me, apparently.  Again, I apologize.

When I came across this recipe for spicy grilled shrimp over delicious and hearty quinoa, I nearly lost my mind.  Talk about kicking your barbecue up a notch.  And, you guys, you know how I feel about quinoa.  The health factor and versatility of this cute, little grain make me swoon, so combining it with delicious things like seasoned shrimp, avocado, chickpeas, and tomatoes makes my heart swell up a few sizes.

Depending on the occasion and your guest list, this barbecue recipe could be a total crowd-pleaser.  I say...take a chance!  This Memorial Day, I plan on it.  I also plan on feeling so good about serving a healthy and different barbecue menu that I'll have no problem calling dibs on two S'mores AND the corner piece of cake with the most icing.  Yes!  Let's do this.
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Spicy Grilled Shrimp

with

Quinoa Salad

Adapted from Cooking Light Magazine

Serves 4

Ingredients:

4 tbs fresh lime juice, divided

4 tbs extra virgin olive oil, divided

2 tsp chili powder

1 tsp ground cumin, divided

Salt/pepper

1-2 dashes Tabasco

4 cloves garlic, chopped and divided

1 lb large shrimp, peeled and deveined, thawed and patted dry if frozen

1/2 c onion, chopped

3/4 c uncooked quinoa

1 c water

1 tsp honey

1 c grape tomatoes, halved

15-oz can organic chickpeas, rinsed and drained

1 avocado, peeled and diced

1/2 c reduced-fat feta cheese, crumbled

1/4 c fresh cilantro, chopped

Preparation:

Preheat the grill or a stovetop grill pan to high heat.  If using wooden skewers, soak them in water for 20 minutes prior to grilling.

Combine 2 tbs lime juice, 1 tbs olive oil, chili powder, 1/2 tsp cumin, salt/pepper, Tabasco, and 1/2 half of the chopped garlic in a zip-top bag.  Add the shrimp, and toss well.  Marinate in the refrigerator for 30 minutes.

Heat 1 tbs of the oil in a large saucepan over medium-high heat.  Add the onion, and saute for 3 minutes.  Add the remaining garlic and the quinoa, and cook for 2 minutes, stirring constantly.  Add the water, and bring to a boil.  Cover, reduce the heat, and simmer for 15 minutes or until the liquid is absorbed.  Fluff with a fork, and let cool.

Combine the remaining lime juice, remaining 2 tbs of olive oil, remaining 1/2 tsp cumin, honey, and salt/pepper to taste in a large bowl.  Stir well with a whisk.  Add the quinoa mixture, tomatoes, chickpeas, avocado, and feta cheese.  Toss gently, and set aside.

Remove shrimp from the bag, and discard the marinade.  Sprinkle the shrimp with salt/pepper, and thread the shrimp evenly onto each of 8 skewers.  Place the skewers on your grill or grill pan coated with cooking spray, and grill for 2 minutes per side or until done.

Serve the shrimp skewers over the quinoa, and garnish with fresh cilantro as desired.

Honey Whole Wheat Pound Cake

My mom can do anything.  I know yours can too.  Pound cake for everyone this Mother's Day, what do you say?

Seriously, though, when I think about my impending motherhood status, I think my mom sets the bar pretty dang high.  How will I ever compare?

This is someone who made me the most kick-a** Halloween costumes from scratch when I was little.  One year I was Rainbow Bright, complete with puffy, rainbow boot covers and power gloves.  The next year I was Princess Aurora with a flowy, pink gown, a tiara, and strep throat (oops).  I mean, talk about range!  And, just a few months ago, she designed and sewed me the most beautiful and elegant window treatments for my new home in her limited spare time.  People, I don't think I know how to sew a button.  For real.

This is someone who let me have a summer campout in the backyard with all of my girlfriends when I was ten, which involved setting up the tent on top of our trampoline, and which seemed like the most brilliant idea at the time.  It also involved no sleep for her or any of our neighbors on what I'm sure was a weeknight.  Such patience!  I can barely wait for my bread to toast in the morning.

And this is someone who, despite working full-time and raising two other children, has always been involved and present.  She was the leader of my Girl Scout troop, the Team Mom for every sport, and the perpetual but not-always-appreciated homework checker.  And she still is the supplier of much-needed advice, like increase the positivity and tone down the 'tude for God's sake.  Vital stuff, my friends.

So as Mother's Day approaches this year, I'm reminded that in a few short weeks my status will change, that life will suddenly and wonderfully be all about someone other than myself, and that my input, presence, and attitude will shape a life forever.

Does that make anyone else want to stress-eat a pound cake?  Just me?

This delicious and wholesome honey whole-wheat pound cake is the perfect addition to your Mother's Day Brunch table, or the perfect treat to wrap and give to the special mamas in your life.  The thick batter develops into a moist and rich cake that's infused with the taste of sweet honey and almond, and it makes for an excellent breakfast treat, afternoon snack, or dessert on Mom's special day.

Do it up this weekend.  She deserves it, don't you think?

Honey Whole Wheat Pound Cake

Adapted from Joy the Baker

Makes 1 19x5-inch loaf

Ingredients:

2 1/4 c white whole wheat flour

2 tsp baking powder

3/4 tsp salt

 1 1/2 sticks (12 tbs) unsalted butter, at room temperature

1 c sugar

1/2 c honey

1 tsp vanilla extract

1 tsp almond extract

3 large eggs

1 c buttermilk

Preparation:

Preheat the oven to 350 degrees F.  Coat the loaf pan with cooking spray.

In a small bowl, combine the flour, baking powder, and salt until combined.  Set aside.

In the bowl of an electric stand mixer, or using a hand-mixer and a large bowl, combine the butter, sugar, and honey on medium speed until light and fluffy, about 3-4 minutes.

Add in the vanilla and almond extracts, and then add in the eggs one at a time, beating for about 1 minute after each.  Pause to scrape down the sides of the bowl as needed.

Add in the dry mixture and buttermilk in three alternating additions, being sure to start and end with the dry mixture.  Mix on medium speed in between each addition, and pause to scrape down the sides of the bowl as needed.

Transfer the batter to the prepared loaf pan, and bake for about 60 minutes or until golden brown.  Insert a toothpick into the center of the bread to test.  If it comes out clean, the cake is done!  Let the cake cool in the pan for 20 minutes before transferring to a wire rack to cool completely.

Pork Loin Tacos with Tomatillo Sauce

And now...just in time for Cinco de Mayo 2014...

Ugh, I'm the worst at this.  The worst!  Common sense should tell me to post our Cinco de Mayo feast prior to May 5, you know, since the point of this blog is to equip you with fun, healthy, and timely recipe ideas for weeknight meals and holiday gatherings.

(Did you think the point of this blog was to ramble be a sounding board for Type A personality jokes, a medium for photography practice, and an opportunity for my husband to taste-test his way through our marriage ?  You're not wrong.  I'm glad you've been paying attention.)

But no.  Here I am, a day late and an excuse short.  I could tell you that my baby shower was on Saturday and it's been a busy weekend in the best and happiest way, but the point of this blog is not to babble on about my pregnancy details even though it is a major shakeup to my brain waves these days.  As a relative has recently informed me (Hi, Robin!), once I start blogging baby food recipes, it's all over.  I'm with you, sister.

So if you can forgive my tardiness, and if you can forgive the poor quality of my photos today, I promise you this recipe for pork tacos in roasted tomatillo sauce will not disappoint.

And I'll let you in on a few bonus secrets.

First, see that tabasco sauce hanging out up there?  I would leave that in the cabinet if I were you.  Just forget about it.  The roasted jalapeno pepper that is blended into the thick and chunky tomatillo sauce is all the heat you need.  It was fun watching the sweat beading out from every pore in my husband's face as we ate, but I don't recommend doing that to yours without fair warning (or maybe a camera).

Second, I used corn torillas but flour works just as well.  I crisped them up by placing each one directly on top of the burner set to medium heat.  If you do this, do. not. walk. away.  I beg you.  I will be responsible for this late recipe, but not for the charred remains of your house.

And third,  you'll need more than two tacos per person.  It's a delicious fact.

So please accept this offer of pork loin tacos with roasted tomatillo salsa as an offering for your next weekend get-together, your next Friday night fun meal, or your next Mexican food craving.  There's so much healthy flavor and texture going on here, it's a hit on any date.

 

Pork Loin Tacos

with

Tomatillo Sauce

Adapted from TheKitchn.com

Serves 4

Ingredients:

5 medium tomatillos, husks removed

1 large jalapeno pepper

1 onion, cut into wedges

5-6 garlic cloves, peeled

Handful of cilantro stems, leaves attached

Juice from 1 lime

Salt/pepper

1 tbs all-purpose flour

1/2 tsp ground cumin

1 tbs vegetable oil

1 lb pork tenderloin or pork chops, cut into cubes

1/4 c Mexican-style beer

Corn or flour tortillas

Cooked beans (optional)

Cilantro, chopped (optional)

Sour cream (optional)

Salsa (optional)

Lime wedges (optional)

Preparation:

For the tomatillo sauce, place an oven rack a few inches from the broiler, and set the broiler to high.  Place the tomatillos, jalapeno, onion, and garlic on a foil-lined baking sheet, and broil for 5-6 minutes or until starting to char.  Flip all of the ingredients to the other side, and broil for another 5-6 minutes, until the tomatillos are soft and blackened.  Allow to cool for 20 minutes or so.

Split the jalapeno in half lengthwise and remove the seeds.  Transfer the roasted vegetables and their juices to a blender or food processor, and blend until everything is pureed but still a little chunky.  Add the cilantro, lime juice, and a generous pinch of salt, and pulse a few more times.

For the pork, combine the flour, cumin, and another pinch of salt in a large zip-top plastic bag.  Add the pork cubes, and gently toss to coat.  Heat a large skillet over medium-high heat, and add the vegetable oil.  Working in batches, add the pork to the skillet and cook until browned, about 1-2 minutes per side.  Remove with a slotted spoon, set aside, and continue with the remaining pork.

Pour the beer into the hot skillet, and scrape up any leftover browned bits as it bubbles.  Return the browned pork to the skillet, along with the tomatillo sauce.  Bring to a gentle boil, reduce heat, and simmer for 15-20 minutes.

Serve with warmed tortillas, beans, cilantro, and lime wedges.



French Onion Steaks with Red Wine Sauce

Really, this is just an excuse to get drunk.

Or, I mean, an excuse to drink some wine.

Well I mean I don't drink drink wine, I just sip it here and there right now.

Ok, I mean the closest I get to an alcoholic beverage these days is when it's cooked down and boiled off and flavoring my ground beef.  Sigh.

I might not have to tell you that my desire for margaritas this weekend will be twice as fierce as normal.  I'm prepared to live vicariously through you people via sombrero and a little salted-rim action, but there's only so much guacamole and chips a girl with a bun in the oven can house in substitute.  I know, who would have thought there'd be a limit?  Trust that there is.

I am trying hard to see the forest for the trees lately, but sometimes it's hard.  Sometimes my work day is long and stressful.  Sometimes I want to insert myself into an episode of Mad Men and pretend it's 1955 and Don Draper is doing the pouring.  But I also really don't want to give birth to a deformed child, so there's that.

Gosh, why do I say these things?  I promise I'm going to be a good mother.  Don't be worried.

I recently made this delicious and different version of meatloaf topped off with sauteed onions and simmered in a red wine sauce.  It made me excited to open a bottle of red again, and it didn't disappoint.  Very little goes into the making of these little french onion steaks besides fresh herbs and some salt and pepper.  And who can say no to stovetop meatloaf simmered in red wine, beef broth, tomatoes and onions?  It's just so easy and so delicious.  I served this with long-grain brown rice and steamed asparagus.  You should do it.

And if the overwhelming desire to sample your ingredients hits as you cook, let's be friends.  Swigs happen.

French Onion Steaks
with
Red Wine Sauce

Adapted from Cuisine At Home

Serves 4

Ingredients:

1 lb ground sirloin (I used 90% lean)

1/4 c fresh parsley, chopped fine

2 tbs scallions, chopped fine

Salt/pepper

2 tbs all-purpose flour

1 tbs extra virgin olive oil

2 c onion, sliced vertically

1 tsp sugar

1 tbs minced garlic

1 tbs tomato paste

2 c low-sodium, fat-free beef broth

1/4 c dry red wine

1/2 tsp dried thyme

Additional parsley for garnish (optional)

Preparation:

Combine the ground beef, parsley, scallions, and salt/pepper in a medium bowl.  Divide the mixture evenly into 4 portions, and shape each into 3/4-inch to 1-inch thick oval patties.  Place the flour in a shallow dish, and dredge each patty in the flour.  Reserve 1 tsp of the flour.

Heat the oil in a large saute pan or skillet over medium-high heat.  Add the patties and cook for 3 minutes per side, or until browned.  Remove from the pan and set aside.

Add the onions and sugar to the hot pan, and saute for 5 minutes, stirring often.  Stir in the garlic and tomato paste, and saute until the paste begins to brown, about 1 minute.  Sprinkle the mixture with the reserved flour, and cook an additional minute.  Stir in the broth, wine, and thyme.

Return the meat to the pan, and bring the sauce to a boil.  Reduce the heat to medium-low, cover, and simmer for 10 minutes.

Serve the steaks with the onion sauce ladled over, and garnish with parsley as desired.

Creamy Broccoli and Chickpea Salad

Nothing to see here.

I mean it.  What you see here?  It's all I got for you in the visuals department today.  Not much to see but so much to taste, I promise!

This weekend we traveled up to Rochester, NY, to visit good friends with whom we hardly get to spend enough time.  I'll admit that the idea of being away for the whole weekend right now seemed a little less-than-ideal, what with our child arriving in like 5 minutes and all that we have left to do to prepare.

But as we drove the 5 hours due North in the bright sunshine, it occurred to me that a little time away from home is just what I needed.  Afterall, that meant time not spent folding laundry, cleaning the house, cooking dinner, being ordinary.  It meant time spent sleeping late, brunching, laughing, and reconnecting.  With my two-steps-ahead-of-myself brain, I sometimes forget how important all of that can be. 

That said, I blame a throw-together Sunday night dinner and a rushed attempt to photograph it on a relaxing weekend and a long journey home.  If you ever find yourself in need of a quick, healthy, throw-together meal, let me make it extra-easy for you like I did for myself last night: pick a protein and then make a side dish that includes both a starch and a vegetable all mixed up together.  Bonus: make it taste delicious and you'll cap off the weekend in style.

I made this broccoli and chickpea salad with its creamy, citrus dressing as a side dish for grilled honey-mustard salmon (think whole-grain mustard, honey, and soy sauce mixed together and brushed over the salmon before grilling).  This salad came together in minutes, and can be as flexible as your pantry contents allow.  Its best if the flavors are left to marry for a bit, but this step can be omitted if you're in a rush.  I get it, I really do.

For the record, today feels extra Monday-ish.  As in pass me an extra cookie and let's flip to Tuesday ASAP.

Creamy Broccoli and Chickpea Salad

Adapted from Our Lady of Second Helpings

Serves 6

Ingredients:

6-8 c broccoli florets (about 1 head), chopped into small pieces

3 green onions, thinly sliced

1/2 c raisins, lightly packed

1/4 c pepitas or sunflower seeds (shelled)

15-oz can chickpeas, rinsed and drained

1/2 c (4 oz) plain, non-fat Greek yogurt

1 tbs whole-grain mustard

2 tbs apple cider vinegar

1 tbs honey

1 tbs orange zest

Salt/pepper

Preparation:

Combine the first 5 ingredients (through chickpeas) in a large bowl.  Toss well to mix.

In a measuring cup or small bowl, combine the yogurt, mustard, vinegar, honey, and orange zest, stirring with a whisk until smooth.  Season with salt/pepper as desired.

Pour half the dressing over the broccoli salad, and stir well to coat.  Add the remaining dressing as needed to coat the salad but not drown it.  It's best to let this stand in the refrigerator overnight, but at the least let stand for 10-15 minutes prior to serving so the flavors can mix.