early summer brussel sprouts & corn

One of the best feelings happens when you throw a bunch of ingredients you like and have on hand together and it actually works out, for once. I got one of those great feelings last night when I made this early summer brussel sprouts & corn sides, which is now one of my absolute favorites and a new go-to side dish. Perfect for a summer cookout, an elegant evening in, or just one day of the week.

Ingredients (for 2 veggie-loving adults, or 4 side-portions):
1 lb brussel sprouts
2 ears of corn, kernels freshly cut off of the cob
3 tbs olive oil, divided
1/2 lemons-worth of juice
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
salt & pepper 

Directions:
1. In a large pan heat 1 tbs olive oil over medium-high heat. Cut brussel sprouts in half and add to pan.  Sprinkle with lemon juice, cayenne pepper, garlic powder, onion powder, and generous pinches of salt & pepper.  
 

2. Shake and stir to coat, continue to shake every so often, to enable a caramelized sear but not an over-cook on one side.
 

3. After about 10 minutes (adding more olive oil as needed), when brussel sprouts are browned, soft on the outside, but a bit hard n crunch on the inside, add fresh corn kernels to the pan.
 

 

4. Drizzle 1 tbs olive oil over the corn, sprinkle with more salt & pepper and stir & shake to fully mix.
 

5. Cook altogether for another 5 minutes, until corn is warm but pops to the bite.
 

 

6. Serve warm & enjoy!

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crab cakes with homemade tartar sauce

With summer food memories slipping away, I had to revisit my good friend, crab. Crab cakes with tartar sauce always brings me back to nautical vacations in warm weather, so why not make some easy healthier homemade ones on a chilly day to feel a bit warmer? 

Ingredients (makes 3 medium-sized crab cakes):
Crab cakes:
6 oz crabmeat
1 egg
3 tbs mayonnaise
2 tsp Worcestershire sauce
2 tsp spicy mustard
1 tsp old bay spice
1 tbs chopped scallions or chives
Salt & pepper
1/2 cup panko or breadcrumbs

Tartar sauce:
4 heaping tsp nonfat Greek yogurt
2 heaping tsp mayonnaise
1 tsp onion powder
2 tsp sweet pickle relish
2 tsp lemon juice
Salt & pepper

Directions:
1. Preheat oven to 375F. Mix crabmeat, egg, mayonnaise, Worcestershire sauce, spicy mustard, old bay, scallions, and pinches of salt & pepper until well-blended.

 

2. Add panko and mix until well-coated.

3. Form flattened patties with your hands, place onto a tin foil-lined baking sheet and top with a pinch of panko and a drizzle of olive oil. Pop in preheated oven for 15 minutes.

 

4. After 15 minutes, flip patties and return to oven for another 13 minutes.
 

5. Meanwhile, make the tartar sauce: place Greek yogurt in a paper-towel lined bowl and refrigerate for 5 minutes to absorb excess liquid. After 5 minutes, mix all tartar sauce ingredients until fully-blended and return to fridge until ready to use.

6. Once final 13 minutes are up, remove crab cakes from oven, top with tartar sauce, and serve!  

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spicy citrus shrimp

For a super healthy & quick dinner that can be tweaked depending on your taste (whether it be super spicy or mild in flavor).

 

Ingredients (for 2):
16 thawed tail-on deveined shrimp
2 pinches of salt
2 tsp chipotle powder 
2 tbs olive oil
4 cloves of garlic
1/3 cup orange juice
2 tbs lemon juice
1 tbs chopped fresh parsley 

Directions:

1. Coat shrimp in salt and chipotle powder and mix to cover. Heat 2 tbs olive oil on med-high heat. Add shrimp and cook on each side until just pink and still raw in the center.

2. Remove shrimp from pan and add chopped garlic cloves. Cook for about 1 minute on med-high heat.

 

3. Add orange juice and lemon juice. Raise heat to high and bring to a simmer to thicken the sauce.

 

4. Return shrimp to the pan. Add chopped parsley & cook for 3 more minutes while stirring.

 

 

5. Serve with veggies, toast, pasta, or rice!

 

 

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peas, ham & cream pasta

I love going out to eat and leaving the kitchen clean & cool for the evening...but I just can't bear to bring myself out when something this tasty is so easy to make.

 

If you happen to have these ingredients on hand...congrats! You've just planned yourself a super tasty weeknight dinner!

 

Ingredients (Serves 3):

1 lb pasta of choice (recommended: orecchiette)

3 tablespoons butter

2 shallots (or 1 massive one)

1 cup frozen peas

4 cloves of garlic

1 cup heavy cream

1 boneless ham steak (or prosciutto)

Small handful of mixed Italian herbs (I used bits of chives, basil, and parsley I had growing)

1 or 2 tablespoons shredded parmesan 

Salt & pepper to taste

Directions:

1.  Bring salted pot of water to boil. Heat ham (or prosciutto) in 2 tablespoons of butter. Cut up and set aside. In the leftover ham-butter, add diced shallots. Sprinkle with salt & pepper.

2. Once shallots begin to brown and become aromatic, add frozen peas with 1 tablespoon of butter.

3. Return chopped ham (or prosciutto) to the pan along with chopped herbs of choice.

4. Stir until well-blended and fragrant. Add heavy cream and turn heat up to a simmer in order to thicken. At the last minute, add the 1 or 2 tablespoons of parmesan.

5. Strain pasta and add to sauce. Toss & mix to stick sauce to pasta. Plate & enjoy for a meal that tastes even better (and is quicker) than a restaurant!

 

 

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tuna lettuce wraps

Just a quick easy snack/mini-meal idea before a super busy day tomorrow before a super busy weekend!

Tuna lettuce wraps, filled with chopped cucumber & avocado.

 

Easy-peasy healthy & refreshing summer recipe. Good to go!

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happy hot dog saturday!

Proper hot dog season is finally here! 70degrees+sunny=perfect hot dog cooking weather! 

Hot dog, bacon, coleslaw, relish, topped with a mix of shredded cheddar and monterey jack cheeses to melt and keep everything all together. Yum! Happy hot dog season!

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