It would be impossible to list every food I love....because I love ALL food. However, I've made a short list of some of my favorites, and their recipes so you can try them out. Consider it a small gift from me to you. :) Enjoy!
Fried Green Beans
- 1 lb. green beans
- 2 eggs
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ½ cup plain greek yogurt
- 1½ teaspoon sriracha
- 1 teaspoon minced shallots
- ½ teaspoon smoked paprika
- 1 garlic clove, minced
- ¼ teaspoon honey
- salt & pepper to taste
- Preheat oven to 425 degrees.
- Spray a baking sheet with PAM.
- In a small bowl add panko, garlic powder, ¼ teaspoon smoked paprika. Stir. Set aside.
- In another small bowl add eggs and whisk until completely combined. Set aside.
- Dunk green beans in egg mixture and put into panko mixture. Press the panko mixture onto the green beans to make sure it sticks. Set coated green beans on baking sheet in single layer.
- Bake for 10-12 minutes, until crispy.
- In the mean time, to a small bowl add greek yogurt, siracha, minced shallots, smoked paprika, garlic clove, honey, salt, and pepper to taste. Mix until combined. Set aside.
- Serve green bean fries with creamy sriracha sauce.
(via Green Valley Kitchen)
- 1½ cups of chopped tomatoes - I used cherry tomatoes
- 1 cucumber - peeled and seeded then diced
- 1 avocado - diced
- 4 oz feta cheese - cubed
- 2 tbs minced red onion
- 1 handful parsley - minced - about 2 tbs
- 2 tbs olive oil
- 1 tbs red wine vinegar
- 8 twists of black pepper from a pepper mill
- Chop tomatoes into a medium dice. If using cherry tomatoes, cut in half. Add to a bowl.
- Peel and seed one cucumber and dice. Add to bowl.
- Remove pit, dice avocado and using a spoon scoop out the avocado from the peel. Add to bowl.
- Cube feta and add to bowl.
- Add minced red onion and minced parsley to bowl.
- Whisk together olive oil, red wine vinegar and black pepper - pour over salad.
- Toss gently so the feta and avocado don't break up. Serve immediately.
- If refrigerating - keep the avocado aside and add before serving.
Chili Lime Shrimp Tacos
(via Fox and Briar)
- 24 Large Raw Shrimp, peeled
- 16 Small Corn Tortillas
- 4 cups shredded cabbage
- ¼ jalapeno, finely minced (about ½ Tablespoon)
- 1 Tablespoon Olive Oil
- 3 Garlic cloves, pressed or finely minced
- 1 lime, zested and juiced
- ¼ teaspoon red pepper flakes
- ¼ teaspoon paprika
- ¼ teaspoon chili powder
- kosher salt
- 1 Avocado, diced
- salsa for serving
- Combine the shrimp in a bowl with olive oil, lime zest, minced garlic, paprika, chili powder, red pepper flake and ¼ teaspoon salt. Toss to combine and set aside to marinade for 15 minutes.
- Toss the cabbage with jalapeno, 1 tablespoon of lime juice and a pinch of salt, set aside.
- Warm Tortillas in a skillet over low heat, flipping occasionally.
- Heat a large skillet over medium high heat. When hot, pour the shrimp in. Sear on one side for 1-2 minutes, flip and sear on the other side until pink all the way through and no longer opaque, 1-2 minutes. Remove from heat.
- To assemble tacos, layer two tortillas on top of each other. top with lime slaw, a few shrimp, and some avocado. Top with some salsa and a squeeze of fresh lime.
(via Created by Diane)
- Pancake mix
- powdered sugar
- Mix pancake batter according to package or try this great
- Pancake Recipe
- Have 3 inches of oil hot and ready.
- Drop a bit of batter in and see if it drops then floats and bubbles up.
- If it's not hot enough the Fried Oreos will be greasy.
- When your oil is hot enough dip each oreo in batter and then into the oil, flip each Oreo over so they are golden on both sides.
- It will only take a couple minutes until they are cooked.
- Strain on a tray with paper towels, then dust with powdered sugar while they are still hot.
- Let cool a minute or two before eating.
Veggie Miso Udon Soup
(via Produce on Parade)
- 1o cups water
- 3 Tbsp. soy sauce
- 3 Tbsp. erythritol (or sugar)
- 2 Tbsp. ginger paste (or finely minced ginger)
- 1 Tbsp. onion powder
- 1 Tbsp. garlic powder
- 4 green onions, sliced thinly
- 1 sheet of Nori seaweed, chopped
- 1/2 cup miso paste (I prefer red)
- 1 head of broccoli florets, chopped
- 2 large carrots, sliced
- 2 8 oz. packages of udon noodles (sauce packet tossed, eww)
- 1 12 oz. package silken tofu, cubed
- 2 large handfuls of fresh spinach
- First, steam the chopped broccoli and carrots so they are just tender. Once done, set aside for use later.
- In a large soup pot, bring the water along with all the broth ingredients, excluding the miso paste, to a boil. Once boiling, turn to a simmer and once it stops boiling, add in the miso paste. Whisk well to incorporate.
- Now, add in the udon noodles and allow to cook for about 5 minutes, or until they have separated. Add in the cubed tofu and stir gently to combine.
- Serve in a
giantnormal-person, reasonable-sized soup bowl and add in the spinach, steamed broccoli, and carrots. Allow a few minutes for the spinach to wilt and then eat up!