Greek Salad Bites

For you silly vegetarians/ vegans

Ingredients

One-quarter English cucumber
Kosher salt and freshly ground black pepper
1/4 lb. feta cheese, cut into 16 small cubes
8 pitted Kalamata olives, halved
8 ripe grape or cherry tomatoes, halved
2 Tbs. extra-virgin olive oil

Directions

1. Cut four 1/2-inch-thick diagonal slices from the cucumber and then quarter each slice. Set the cucumber pieces on a large serving platter and season with 1/4 tsp. each salt and pepper.
2. Top each with a piece of feta and then an olive half. Stab a toothpick through a tomato half and then thread through one of the cucumber stacks, pushing the toothpick down to secure it. Drizzle with the olive oil, sprinkle with some more black pepper, and serve

Key Lime Pie Pops

Easy as pie...on a stick. I made mine extra-zesty, but feel free to alter the amount of lime juice and rind to suit your taste. Once your pops have frozen solid, give them a quick dip in crumbled graham crackers to complete the pie flavor. Voila!

Ingredients

1 14-ounce can sweetened condensed milk
1 cup heavy whipping cream
3/4 cup fresh lime juice
5 teaspoons finely grated lime zest (from about 3-4 large limes)
Pinch of salt
3 cups coarsely crushed graham crackers
 
Directions

1. In a large bowl, whisk together the sweetened condensed milk, cream, lime juice, lime zest and salt until well combined.
2. If you're using a conventional ice-pop mold, divide the mixture among the compartments, snap on the lid and freeze until solid, about 5 hours. If you're using drinking glasses or other unconventional molds, divide the mixture evenly among the molds, freeze until the pops are beginning to set (1-1/2 to 2 hours), then insert sticks in them and freeze until solid, about 4 to 5 hours. If you're using an instant ice-pop maker, follow the manufacturer's instructions.
3. Spread the graham-cracker pieces on a large plate, unmold the paletas and press each side into the graham crackers to coat completely. Serve immediately.

Makes 10-12 popsicles.

Antipasto Skewers

It's better on a stick- thats what she said. Also paleo- score.

Ingredients

Cooking spray
12 ounces fully cooked Italian-style poultry sausage, cut into 1-inch pieces
1/2 cup lightly packed fresh basil
1 12-ounce jar roasted red and yellow peppers, drained, rinsed and cut into 1-inch pieces
2/3 cup sun-dried tomatoes, cut into 1-inch pieces if large
1 14-ounce can artichoke hearts, drained and quartered
Store-bought or homemade balsamic reduction, for serving (optional)
 
Directions

1. Heat a nonstick skillet over medium heat; mist with cooking spray. Add the sausage; cook, turning 2 or 3 times, until warmed through and browned, about 8 minutes.
2. Thread 1 small or 1/2 large basil leaf onto a small wooden skewer. Add a piece of roasted red pepper, sun-dried tomato, artichoke, and sausage, arranging them on the skewer so that it can stand up on the sausage end. Repeat with the remaining ingredients to make about two-dozen skewers. Serve on a plate with a drizzle of balsamic reduction, if desired.

Makes 24 skewers.

Shrimp and Chorizo Skewers

Combo seafood and hearty, juicy meat. Duh- no brainer ..and its paleo. Cleverly update the classic with this surf and turf.  The shrimp is tossed in a mixture of garlic, chile powder, and caraway seeds. Although caraway seeds aren't the first ingredient that comes to mind when making a quick marinade for shrimp, they enhance the flavor of the shrimp to better complement the chorizo. Use prawns A. because you have class and you know your shit B. because they need to fit around the chorizo. Throw another shrimp on the barbie!

Ingredients

2 large garlic cloves, thickly sliced
2 teaspoons sea salt
2 teaspoons caraway seeds
2 tablespoons pure chile powder, such as ancho
1/4 cup extra-virgin olive oil
2 pounds large shrimp, shelled and deveined
8 small chorizo (about 1/2 pound total), sliced 1/2 inch thick
 
Directions

1. On a cutting board, using the flat side of a chef's knife, mash the garlic and salt to a coarse paste. Add the caraway seeds and finely chop them.
2. Transfer to a large bowl and stir in the chile powder and olive oil. Add the shrimp and toss to coat.
3. Meanwhile, bring a small saucepan of water to a boil. Add the chorizo and cook over high heat for 5 minutes. Drain and pat dry. Let cool slightly.
4. Tuck a chorizo slice in the crook of a shrimp and thread onto a skewer; the shrimp should be attached at both ends. Push it to the end of the skewer and repeat with two more shrimp and chorizo slices. Using more skewers, repeat with the remaining shrimp and chorizo.
5. Grill the kebabs over a hot fire, turning once or twice, until charred and the shrimp are cooked through, about 5 minutes. Serve immediately.

Strawberry Tequila Cooler

This bad boy is the perfect way to kick-start your weekend.

Ingredients

16 ounces strawberries, stemmed and quartered
3 lemons, 2 juiced and 1 sliced
20 fresh mint leaves, plus more for garnish
4 ounces agave syrup
1 1/2 cups tequila
Crushed ice
Club soda or sparkling water
 
 
Directions

1. Muddle the strawberries with the lemon juice, lemon slices, mint, and agave syrup in a large pitcher.
2. Add the tequila and stir well. Place the pitcher in the fridge and let the flavors come together for a couple of hours.
3. Pour over rocks glasses filled with crushed ice. Top each glass with club soda and garnish with mint leaves before serving.

Buffalo Chicken Mac and Cheese

I've never met a mac and cheese I didn't like ( on a cheat day of course ) . But the recipe I'd been craving most of all was one that, up until recently, only lived in my imagination: buffalo chicken macaroni and cheese. Fantasy...meet reality. Al Dente elbows of pasta coated in a creamy, sharp cheese sauce topped with celery, hot sauce, crispy chicken and bleu cheese crumbles.  The epitome of indulgence I know but once a week with a healthy workout and clean diet will actually help you burn fat by shocking your system and probably keep you sane at the same time.  And might I with all these basketball games...this is a party pleaser for the boys.


Ingredients

2 cups unseasoned breadcrumbs
1-1/2 tablespoons cayenne pepper
1-1/2 tablespoons ground cumin
Sea salt
Freshly ground black pepper
3 large eggs
1 pound chicken cutlets
6 tablespoons canola oil, plus more as needed
1 pound elbow macaroni
8 tablespoons (1 stick) butter, divided
3 cups chopped onions
2 large garlic cloves, chopped
1/2 cup all purpose flour
4 cups whole milk
1 cup grated jack cheese
1 cup grated extra sharp cheddar cheese
1 cup creamy and crumbly blue cheese (recommended: Maytag Blue), crumbled, plus more for garnish, if desired
2 teaspoons paprika
1 cup Frank's RedHot Original or other hot pepper sauce
1 stalk celery, finely diced

Directions

1   

1. In a medium bowl, combine the breadcrumbs, salt, cumin, cayenne, and pepper. Beat eggs in a shallow bowl. Coat chicken pieces with the breadcrumbs, dip in the eggs, then coat again with the breadcrumbs; place on a plate. Repeat with the remaining chicken.

2. In a large, heavy skillet, heat 1/4 cup canola oil over medium-high heat until shimmering. Add two of the chicken tenders and cook, turning once, until golden, about 3 minutes. Repeat with the remaining chicken, adding more oil if necessary. Using a slotted spoon, transfer cooked chicken to paper towels to drain. Cut into 1-inch pieces; set aside.

3. Cook macaroni in a large pot of boiling salted water until pasta is tender but not quite cooked through, about 6 minutes. Drain; transfer to very large bowl.

4. Melt 6 tablespoons butter in same large pot over medium heat. Add chopped onions and garlic. Cover; sauté until onions are soft but not brown, stirring often, about 6 minutes. Add flour; stir 2 minutes. Gradually whisk in milk. Bring to boil, whisking frequently. Reduce heat and simmer sauce 2 minutes. Add all cheeses, paprika, 1 teaspoon salt, and 1 teaspoon pepper. Whisk until cheeses melt and sauce is smooth, about 2 minutes. Remove from heat. Season to taste with more salt and pepper, if needed. Mix cheese sauce into macaroni. Mix in half the chicken pieces. Mound mixture in 13x9x2-inch glass baking dish.

5. Preheat oven to 350°F. Bake macaroni uncovered until heated through, about 25 minutes.

6. Meanwhile, stir hot pepper sauce and remaining 2 tablespoons butter in small saucepan over medium heat until butter melts.

7. Remove macaroni from oven and top with remaining chicken pieces, then spoon 4 tablespoons of hot pepper and butter sauce over macaroni. Bake for 5-7 more minutes.

8. Sprinkle top of macaroni with finely diced celery and more blue cheese crumbles; serve immediately, passing around extra hot pepper sauce.  

Healthy White Bean Chorizo Soup

I love that soup can be easy, healthy and a meal in and of itself. I usually steer clear of it because of the salt and the fact that I dont like to bloat like the goodyear blimp but this recipe is so healthy, low in salt and huge in flavor. I thought what a perfect thing to make during the weekday so that you can feed you and your neighbors/ boyfriend / eat the next day, whatever. I'm sure this will have your house smelling wonderful as an added bonus. Cheers to good health.

Cook Time : 15 minutes
Serves: 6
Calories: 235
Protein: 13 g
Total Fat: 7 g
Saturated Fat: 2 g
Carbohydrates: 31 g
Dietary Fiber: 8 g

Ingredients

• 4 oz Spanish chorizo, diced
• 2 cups yellow onion, diced
• 6 cloves garlic, minced
• 6 cup fat-free, low-sodium chicken broth
• 15 oz cannellini beans
• 4 cups kale, chopped
• 4 cups spinach
• 1 tsp black pepper, ground
• 1 tsp salt

Preparation

1. Heat a large sauce pan over medium-high heat. Add chorizo to pan and saute 1 minute.
2. Add onion and garlic to pan and saute for 5 minutes more or until onion and garlic are tender.
3. Add broth and beans to pan and bring to a boil. Partially mash the beans with a potato masher.
4. Stir in kale, spinach and pepper and simmer over medium heat for about 6 minutes.
5. Season to taste with salt and pepper.