Posted in Food

See Food?! Eat It!!

The photo does NOT do this dish justice.  I should have taken a photo of this in the pan before serving, but I forgot!

Greek Shrimp with Tomatoes & Feta

1 T. Ghee
3 shallots, chopped
4 garlic cloves, chopped
1 (28-oz) can diced tomatoes
1-1/2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes (use less if you are heat-sensitive)
1 tablespoon honey
1-1/2 pounds extra large shrimp, peeled and deveined
6 ounces feta cheese
3/4 teaspoon dried oreganoPreheat oven to 400°F; place one oven rack in the middle position and another about 5 inches from the broiler.Heat the ghee in an oven-proof skillet over medium-low heat. Add the shallots and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes. Do not brown.
Add the tomatoes with their juices, salt, pepper, cumin, red pepper flakes, and honey. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, until the sauce is thickened, 15 to 20 minutes.

Turn off the heat and arrange the shrimp over the tomato sauce in an even layer. Crumble the feta over the shrimp, and then sprinkle with the oregano. Bake for 12 to 15 minutes, until the shrimp are pink and just cooked (the cooking time will depend on the size of the shrimp).

Turn on the broiler. Using an oven mitt, carefully transfer the pan to the higher oven rack and broil for 1 to 2 minutes, or until the feta is golden brown in spots. Using an oven mitt, remove the pan from the oven (and immediately place the oven mitt or a dishtowel over the handle of the pan because it’s very easy to forget that it is burning hot). Let the shrimp rest for 5 minutes and serve.

I served this dish with garlic bread & noodles, but would have been great with some plain crusty bread and a Greek salad! My whole family devoured it! And they NEVER all like the same thing!

Cal: 252
Fat: 13g.
Carbs: 15g.
Pro: 29g.

 

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Posted in Food

Crock Pot Ranch Chicken Tacos

Made these Friday night and they were delicious, the chicken was just fall apart yummy!  Although I made tacos with the chicken, you could do anything; pizzas, salads, sandwiches, you name it!  Next time I’m making extra, it was just that good!

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Crock Pot Ranch Chicken Tacos

(adapted from Eat-Drink-Love.com)

6 chicken breasts
1 medium onion
1 32 oz. container low sodium chicken broth
2 packages taco seasoning
2 packages ranch seasoning mix*
Taco shells
Toppings: lettuce, tomatoes, cheese, black olives, onions, avocado, salsa, sour cream

Pour and stir seasonings in crock pot with broth.  Add chopped onion & chicken to the pot and cook on low 6-8 hours, the longer you cook it, the more tender it is and I like my meat fork tender!

Remove the chicken from crock pot and pull apart the meat with 2 forks.  Add chicken back to the liquid and remove meat with tongs or slotted spoon when ready to serve!

Place meat in taco shells, add desired toppings and enjoy!

*Handy tip: if you don’t have ranch seasoning mix, add some ranch dressing to the taco when done!

Posted in Food

Banana Bread

Ok y’all, it’s close enough to Fall for me to be pulling out the baking stops.  As per usual I had some bananas that were looking pretty close to being gnat fodder, so I went in search of a new banana bread recipe.  My search yielded this gem!  I wasn’t in a chocolate chip kinda mood so I made a couple changes and it turned out fantastic! If the combination sounds like a winner to you, give it a try!  Here’s what I did…

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Butterscotch Pecan Banana Bread
4 bananas
1/2 c. melted butter
1 c. sugar
2 eggs
1 T. vanilla
1/2 c. sour cream
1 t. baking soda
1 t. salt
1-2 t. cinnamon
1-2 t. nutmeg
1 1/2 c. flour
1/2 – 3/4 c. butterscotch morsels
1/2 – 3/4 c. chopped pecans

Preheated the oven to 350*, greased a loaf pan with Baker’s Joy.  Threw the first 9 ingredients into a large bowl and mashed it all up with a potato masher.  Poured in the flour and mixed with a spoon, scraping down sides with a spatula.  Poured morsels & nuts into the bowl and stirred to combine.  Poured it into the pan and cooked for about 65 minutes.  

So banana-y moist and not too sweet, just the right amount with the butterscotch chips!  I would make this over and over again, everyone loved it!  The better half said it could have used more cinnamon, but we could all taste it, so – if you like a lot of cinnamon, keep sprinkling!

Have a great Tuesday everyone!!

xoxo