Brown Sugar Rubbed Chicken Wings with Roasted Red Pepper Dipping Sauce

These are smack your mama good! Perfect for a party or dinner with the family. There will be none left. Chris is working in Pasadena 4 days a week so his portion was left over. I was planning on freezing his so that he could take them back up to Pasadena but my husband and Noel were having none of that. The fight was on to see who was going to finish the rest off for lunch today. I decided to stay out of that one but I think my husband won the wings. By the way, did I mention the dip is good with veggies or other dippers?

2 pounds chicken drummets
1/3 cup packed brown sugar
3 tbsp chili powder
3 tbsp smoked paprika
1 1/2 tsp kosher salt
1 tsp each of garlic powder and onion powder
1/2 tsp black pepper
1/2 cup roasted red peppers(I used them out of the jar)
5 oz goat cheese
1 cup plain greek yogurt
salt and pepper
juice of 1 lemon
1/2 of a small garlic clove(I find this amount perfect when adding raw garlic to something. Remember garlic will get stronger the longer the dip sits)

Heat the oven to 425. Line a rimmed baking sheet with foil. Place the brown sugar, chili powder, smoked paprika, salt, garlic powder, onion powder and pepper into a large zip lock bag. Seal the bag and shake to mix. Add the chicken, reseal the back and shake well to distribute the rub onto the chicken. Open the bag and dump the chicken out onto the baking sheet. Arrange into even rows. Bake for 25 minutes, turning the chicken at the half way point. Meanwhile place the peppers, goat cheese, yogurt, lemon juice, garlic, salt and pepper into a food processor. Process until the dip is smooth. Pour into small serving bowls to go along with the chicken.

Slow Cooker Sweet and Sour Pork

Who doesn't love Chinese? But take out can not only be pricey but fattening. Just about everything on a Chinese menu is fried. Sweet and Sour Pork happens to be one of my family's favorites and since my daughter is wanting a collection of slow cooker meals. This is a perfect fit. You can also make this with chicken breasts or thighs.

4 large boneless pork loin chops, trimmed of fat and cubed
1 large onion
1 large red bell pepper, cut into chunks
1 1/2 cups fresh pineapple cubed(canned works too)
2 cloves garlic, minced
2 inch piece of ginger, peeled and grated
1/2 cup light brown sugar, packed
3/4 & 1/3 cup chicken stock
3 oz tomato paste
1/3 cup seasoned rice vinegar
juice of 1 lemon
4 tbsp soy sauce(I use low sodium Tamari)
1/4 tsp black pepper
1/2 tsp red chili flakes
2 tbsp extra virgin olive oil
3-4 tbsp corn starch

Spray the insert of a slow cooker with cooking spray. Heat the oil in a large skillet and add the pork. Brown on all sides. Add the meat to the insert along with the onion, garlic, ginger, tomato paste, brown sugar, 3/4 cup chicken stock, vinegar, lemon juice, soy sauce, black pepper and chili flakes. Cook on low for 6-8 hours. Half hour before serving, add the pineapple, bell pepper and the corn starch mixed into the 1/3 cup chicken stock. Raise the heat to high and cook until the liquid thickens. Serve with rice.

Tandoori Chicken Kebabs

Super easy and super delicious. These kebabs are a nice change of pace from traditional bbq fare.

Serves 4-6

4 large boneless, skinless chicken breasts or 8 chicken thighs
1 jalapeno(to lessen the heat factor, cut open and remove the seeds and ribs)
1 cup plain fat-free greek yogurt
4 cloves of garlic
2 inch piece of ginger, skin removed
juice and zest of 2 limes
1 tsp kosher salt
1/2 tsp black pepper

Cut the chicken into cubes and place in an oblong baking dish or large zip lock bag.
In the bowl of a food processor, place the jalapeno, yogurt, garlic, ginger, lime juice and zest, salt and pepper. Process until smooth. Pour over the chicken and let marinate for 2 hours up to overnight in the frig. An hour before grilling, soak wooden skewers in water. Remove the skewers and thread the chicken pieces onto them. Grill over high heat on oiled grates for 8-10 minutes or until no longer pink in the center. Serve with Basmati Rice with Onion and Ginger.

Basmati Rice with Onion and Ginger

This rice dish makes a nice companion for my Tandoori Chicken Kebabs. I make mine with brown Basmati Rice to bump up the nutritional value and the fiber.

Serves 8(for a smaller portion- cut the recipe in half)

1 large onion, minced
3 cloves of garlic, minced
1 tbsp fresh grated ginger root
2 large carrots, grated
2 cups brown basmati rice
4 cups chicken stock
1 tsp kosher salt
1/4 tsp pepper
1 tbsp olive oil
3 tbsp margarine

Heat the oil and margarine in a medium sauce pot. Add the onion, garlic and ginger and let the veggies sweat for about 7 minutes on med/low heat. Add the carrot and the rice. Raise the heat to medium and stir to toast the rice for 5 minutes. Add the stock, salt and pepper. Bring to a boil. Lower to a simmer and cook according to the package directions. I've noticed that brown rice varies from 35-50 minutes in cooking time. So check the package carefully.

Eggplant Pasta Bake

If you have eggplant growing in your garden or even if you don't this is a great way to use them up. Browning the eggplant in a skillet before adding it to the pasta, keeps it from becoming mushy and adds a depth of flavor you won't get by just adding it raw to the dish. Though this dish is meatless, it won't disappoint the carnivores in your life.

1 large eggplant, peeled and cut into cubes
1 pound pasta, cooked for half of the time on the package-I used Tirali but any type will do
1 large onion, diced
3 cloves of garlic,minced
1/2 tsp red chili flakes
4 tbsp minced fresh basil
1 cup of fresh mozarella cubes
1 cup shredded provolone cheese
2 jars of marinara(I like Mario Batalli's)
salt and pepper
4 tbsp extra virgin olive oil

Preheat oven to 350. Spray a large baking dish with cooking spray. Bring a large pot of water to a boil. Add enough salt to make it taste like sea water. Add the pasta and cook for half of the directed cooking time. Heat the oil in a large skillet. Add the eggplant,spread it out in an even layer over the skillet and leave alone for 3 minutes. Stir to turn over. The eggplant should have a brown crust on it. Let it cook undisturbed another 3 minutes. Add the onion, garlic. chili flakes, salt and pepper. Stir to combine and continue to cook for another 4-5 minutes. Turn off the heat and set aside. Drain the pasta and add it to the baking dish. Stir in the cubed mozarella and the eggplant mixture. Pour the sauce over the pasta and add the basil. Stir again to combine. Top with the shredded provolone. Bake for 30 minutes and serve.

Peach and Mixed Berry Crostata

When I go to the produce market I usually get carried away. There is just way too many choices in the fruit department. So I buy a little, or a lot, of everything. I had several containers of berries in the frig and needed to do something with them before they went bad. Peaches pair well with berries and I grabbed those along with the berries. Now what to make. I love pie but I didn't want to spend all day in the kitchen. How about a crostata? A crostata is a rustic Italian open faced, one dough, pie. The dough comes together with the help of the food processor and can be used after only a 30 minute chilling. If you've never made a pie before, this is a good place to start.

Crust
2 1/2 cups cake flour
3 tbsp sugar
2 sticks cold butter, cut into cubes
1/4 ice water

Filling
3-4 peaches, peeled and sliced
3 pints berries(I used blackberries and blueberries
4 tbsp sugar
juice of 1 lemon
2 tbsp minute uncooked tapioca(you'll find this in the baking aisle of the store)

Glaze
1 egg
2 tbsp honey

Place the flour and sugar in a food processor and pulse until mixed. Add the butter and turn the processor back on. With the processor running, add the water a little at a time until the dough comes together in a ball. You may need a bit more or use less water depending on the humidity that day. I used exactly 1/4 cup today. Place the dough onto a large piece of plastic wrap. Wrap well and place in the frig for 30 minutes to an hour. Meanwhile in a large bowl, mix together the peaches, berries, sugar, lemon juice and tapioca. Preheat the oven to 375. Sprinkle a cutting board and rolling pin with flour. Remove the dough from the plastic and roll it out to 14 inches. Gently wrap the dough around the rolling pin and transfer the dough to a tart pan. Pour the fruit in the center and bring the edges of the dough into the center, partially covering the fruit. Whisk the honey and egg together in a small bowl. Brush the egg mixture over the dough on the top of the crostata. Place the tart pan onto a baking sheet and place in the oven for 50-60 minutes. Remove from oven and cool completely. Release the bottom of the tart pan, cut the crostata into wedges and serve with fresh whipped cream or mascarpone cheese.

Corn and Zucchini Salad

I like to make good use of the summer veggie selection while it lasts. I like to let the veggies be the star of the show. So I dress them simply with fresh herbs, lemon juice and extra virgin olive oil.

Serves 6

4 ears of fresh corn,kernels removed from the cob
2 large zucchini, cubed
4 green onions, thinly sliced
1 pint cherry tomatoes, halved
juice of 1 large lemon
4 tbsp extra virgin olive oil
6 leaves of fresh basil, chopped
salt and pepper

Invert a small bowl or custard cup inside a large salad bowl. Stand the corn on top of the inverted bowl. Holding the tip of the corn firmly, slice the kernels off of the cob right into the bowl. This is the best way I know of removing the kernels and keeping the majority of them inside the bowl. Add the rest of the ingredients, toss and serve.

Slow Cooker French Dip Sandwiches

I found a recipe for this years ago but it called for au jus mix to make the sauce. I wanted to cut out the canned soups and package mixes from my life so I had to rethink this recipe. Swapping the mix for beef stock was easy but how to bump up that flavor was the question. After much trial and error I finally settled on this.

Serves 6

If you look closely I completely forgot to brown the meat and didn't realize it until I had everything in the pot. I guess I need to read my own recipes-LOL!

1 1/2 pound beef top round roast
4 sprigs fresh thyme
2 onions, peeled and quartered
3 cloves of garlic smashed
2 tbsp of Worcestershire sauce
1 1/2 cups beef stock
1/4 cup white wine
1 1/2 tsp salt
1/2 tsp pepper
3tbsp extra virgin olive oil

Spray the insert of the slow cooker with cooking spray. Heat the oil in a large skillet with a lid. Season the roast on all sides with the salt and pepper. Place the roast in the skillet and brown on all sides. Slightly cover with the lid to keep splatter to a minimum. Place the roast into the insert. Add the rest of the ingredients. Cover and cook on low for 8-10 hours. Remove the roast. Strain the liquid of all solids and any fat. Toast the cut side of the rolls. Dip the cut side into the liquid then load up with meat. Serve with the sauce on the side for dipping.

Sprinkles Knock-Off Red Velvet Cupcakes

Sprinkles makes the best Red Velvet Cupcakes, hands down. If you've never heard of Sprinkles, just watch Cupcake Wars on the Food Network. I was thrilled when Sprinkles opened a bakery here in San Diego but with the price of each cupcake running in the $3.75 range, it's not something I can indulge in very often. So I searched for the internet and lo and behold I found a recipe. I doubled mine because if I'm going to all this trouble I better have more than 12 cupcakes to show for my efforts. Seriously, who eats just one cupcake??? Not I!!

Yields 24 delicious cupcakes


Ingredients:
2 2/3 cups all-purpose flour
6 Tbsp cocoa powder
1 tsp baking soda
3 sticks salted butter, firm but not cold
2 cup + 4 Tbsp granulated sugar
4 large eggs
2 Tbsp red food coloring
4 tsp vanilla extract
1 cup whole milk
2 tsp distilled white vinegar
Cream Cheese Frosting, recipe follows


Directions:
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cocoa powder and baking soda, set aside. In a separate large mixing bowl, using an electric mixer, whip together butter and sugar until pale and fluffy, about 4 -5 minutes. Add in eggs one at a time stirring after each addition. (Now stand back and change out of any nice shirt you have on and) Add red food coloring and vanilla extract and mix until combine. In a small mixing bowl (or in the measuring cup you used to measure milk), combine milk and 1 tsp vinegar. Add milk mixture and flour mixture to cupcake mixture, alternating in two separate batches, mixing until combine after each addition. Divide batter evenly among 24 paper lined muffin cups, filling each cup about 2/3 full. Bake in preheated oven 20-23 minutes until toothpick inserted into center of cupcake comes out clean. Remove from oven and allow to cool about 2 minutes in muffin tin, then transfer to wire rack to cool for 10 minutes, then transfer to an airtight container to cool completely (this just helps them retain more moisture). Once cooled completely, spread generously with Cream Cheese Frosting


Cream Cheese Frosting


Ingredients:
1 1/2 cup heavy whipping cream
2 8 oz bricks of cream cheese, cold
1 tsp vanilla extract
1 1/2 cups powdered sugar



Directions:
In a large mixing bowl, using an electric mixer, whip together the powdered sugar and cream cheese until pale and fluffy (about 1 minute on high speed, then 3-4 minutes on medium high speed). Mix in vanilla extract. In a separate bowl, beat the heavy cream until fluffy. Fold the whipped cream into the cream cheese mixture . Place the frosting in a large zip lock bag. Seal and snip off one of the corners. Frost the cupcakes by squeezing the frosting through the open end of the bag.
Note- If I don't need all the cupcakes immediately, I only frost those I need as they need to be placed in the frig. I place the zip lock bag of frosting in the frig and store the unfrosted cupcakes in an air-tight container or in the freezer until I need more.

Easy Chicken Cordon Bleu

Chicken Cordon Bleu is one of those old timey recipes that used to be served in French Restaurants years ago. This is a much easier version and it has NO cream of soup in it. If you have never made your own cream sauce, I encourage you to try it. It is easier than most people think and practically impossible to screw up. You can control what goes in your sauce. I always use Smart Balance and 1% milk to keep light. If I'm adding cheese I always add a light cheese, again to control the calories. Once you get this technique under your belt you'll never go back to cream soup again. Sorry Campbell's

Yields about 4 servings


Ingredients:
4 boneless, skinless chicken breast
8 oz ham, finely chopped
1 cup finely grated Swiss cheese
1/4 freshly, finely grated Parmesan cheese
3/4 cup Panko or cracker crumbs
3 tbsp minced Italian parsley
freshly ground black pepper
2 Tbsp Extra Virgin Olive Oil

Sauce:
1 3/4 cup milk
1 1/2 Tbsp lemon juice, preferably freshly squeezed
1 tsp prepared dijon mustard
1/2 tsp onion powder and garlic powder4
1 tsp dried thyme
3/4 tsp salt
1/4 tsp freshly ground black pepper
2 cloves of garlic, minced
3 Tbsp butter
3 Tbsp all-purpose flour
1/2 cup sour cream
2 shallots, minced

Directions:
Preheat oven to 375 degrees. Place the chicken breasts in an even layer in an oblong baking dish that has been sprayed with cooking spray. Sprinkle some pepper over the breasts and set aside. In a mixing bowl whisk together milk, lemon juice, mustard, onion powder, dried thyme, salt, 1/4 tsp pepper and garlic powder. Melt butter in a saucepan over medium heat. Add the shallots and garlic to the butter and cook for abou5t 3 minutes. Whisk in flour and cook stirring constantly for 1 minute. While whisking, pour in milk mixture, then cook stirring constantly until mixture just begins to gently boil and has thickened. Remove from heat, stir in sour cream. Pour mixture evenly over chicken and use a spatula to spread into an even layer. Sprinkle ham over sauce then sprinkle grated Swiss and Parmesan cheese evenly over ham layer. In a small mixing bowl, whisk together the Panko or cracker crumbs, parsley, 1/4 tsp pepper then pour in Extra Virgin Olive Oil and toss bread crumb mixture to evenly coat. Sprinkle bread crumb mixture evenly over cheese layer. Cover with foil and bake for 45 minutes. Remove the foil and return to the oven for 10 minutes more or until golden brown on top. Serve warm.

Turkey Burgers

This is a re-posting of one of my favorite burgers. Turkey burgers do not have to be boring and/ or tasteless. The green onion, garlic and cheese really help bump up the flavor and the veggies help the meat retain its moisture on the grill.

Serves 8

2 pounds ground turkey(93% lean)
1/2 cup grated Gruyere Cheese
4 green onions cut into thirds
3 slices fresh bread
1/4 cup dijon mustard
3 clove of garlic
3 teaspoons salt
1/2 teaspoon pepper

In a food processor, place the bread, garlic and green onions. Grind until you have crumbs. Pour into a bowl. Add the ground turkey, cheese, mustard, salt and pepper. Mix until just combined. Divide the meat mixture into 8 patties about 1 inch in thickness.I use an ice-cream scoop to help me divy up the meat. I usually get 2 1/2 scoops of meat per burger. Heat the grill and lightly oil the grates. Place patties on the hottest part of the grill and cook until both sides of each patty is browned about 2 minutes on each side. Move to a cooler part of the grill and continue to cook 5-10 minutes more until cooked through.

Slow Cooker Stuffed Peppers

I found a recipe for stuffed peppers done in the slow cooker but the filling didn't thrill me. I decided to use the method but change the ingredients. I'm always looking for ways to sneak more nutrition into my main dishes but my kids(even the adult ones can be picky)aren't often receptive. Spinach packs a lot of bang for the buck but it's on the "I don't eat that!" list. I learned long ago that if I grind the offender up into tiny pieces there is no way it could get left on the plate. So that's what I did here. The veggies help to keep the filling moist during the long cooking period.

1 pound low fat ground turkey
1 pound turkey Italian Sausage
1 cup cooked wild/brown rice blend
6 oz fresh baby spinach
1 onion, diced
3 cloves of garlic, minced
1/2 tsp red chili flakes
1/2 tsp fennel seeds
1/2 tsp dried oregano
1 1/2 cups marinara sauce
6 oz tomato paste
1/4 dry white wine
salt and pepper
2 tbsp olive oil
5-6 large bell peppers tops cut off and seeds removed

Place the spinach in the food processor and pulse about 12 times to mince. Place in a skillet that has the oil heating over medium/high heat. Add the onion, garlic, chili flakes, fennel, oregano, salt and pepper. Cook for about 5 minutes or until the onion is translucent. Place the veggies in a large bowl and let cool. Add the rice, the turkey sausage with the casings removed, ground turkey, 3 oz tomato paste, salt and pepper. Mix until just combined. Using an ice-cream scoop, fill the peppers with the filling.Push down on the filling so that you get the as much as possible in each pepper. Spray the slow cooker insert with cooking spray. Place the marinara, wine and remaining tomato paste in the bottom of the insert. Stir to combine. Nestle the peppers down into the sauce. Roll any remaining filling into meatballs and place down in the pot with the peppers. Cook on low for 8-10 hours.

Wild Rice and Mushroom Salad

Steaks are on the menu tonight and sauted mushrooms are one of our favorite sides. But I wanted to do something different so why not combine the nuttiness of wild rice with the mushrooms for a salad. Here's what I was able to come up with.

Serves 8

4 cups of cooked wild rice or a wild rice/brown rice blend
4 green onions, thinly sliced
3/4 cup shredded carrots
10 oz of button mushrooms, sliced
4 cloves of garlic, minced
3 tbsp djon mustard
1/3 cup plus 2 tbsp of extra virgin olive oil
juice of 2 lemons
1/4 cup minced italian parsley
salt and pepper

Heat 2 tbsp of olive oil in a large skillet. Add the mushrooms and garlic. Spread the mushrooms out evenly in the skillet but do not stir for 3-4 minutes. When the mushrooms have browned on one side stir to flip and redistribute. Season the mushrooms with salt and pepper. Let them cook for 2-3 minutes more. Turn off the heat and let them finish cooking in the hot pan. Meanwhile, put the rice, carrots, parsley and green onions in a large bowl. In a small bowl mix together the mustard, lemon juice, 1/3 cup oil,salt and pepper to make a dressing. Add the mushrooms to the bowl, pour the dressing over all and toss.

Brownie Sandwich Cookies with Caramel Filling

These are decadent! They literally melt in your mouth and their just big enough to be 2 bite wonder without making you feel like you broke the calorie bank.

Makes about 24 sandwich cookies

12 oz of semi-sweet chocolate chips(splurge and get a good brand)
4 tbsp butter
3-4 tbsp heavy cream
2 eggs
2/3 cup sugar
1 tsp vanilla
3/4 cup flour
1/4 baking soda

Preheat the oven to 350.Place the chocolate in a small saucepan with the butter. Melt over low heat, stirring occasionally. Turn off the heat and let it cool. The chocolate should resemble a paste. If it appears too stiff, add 3-4 tbsp heavy cream to loosen up. Using a mixer, beat the eggs, sugar and vanilla for 6 minutes or until pale and creamy. Turn the mixer on low and add the chocolate, flour and baking soda. Spoon by tablespoon or using a small cookie scoop onto a baking sheets lined with either a silpat of parchment. Dampen your fingers with water and gently press down on the top of each cookie just enough to flatten the top. Bake for 8-10 minutes. Remove from the oven and let cool. Meanwhile make the caramel sauce for the filling

Caramel Sauce

1 cup sugar
6 tbsp water
4tsp unsalted butter
1/4 cup heavy cream
Place the sugar and water into a small sauce pan and heat over medium heat. Stirring until the sugar has dissolved and the mixture begins to boil. Turn up the heat to medium/high and stop stirring. Watch the pot, in 2-3 minutes the mixture will start to change color and turn golden. Let it get a medium golden color, then pick up the pot and gently swirl the sugar around to spread the color evenly through out. Place back on the heat and let it boil a minute or two more until the sugar has become a reddish brown and starts to smoke. Turn off the heat and add the butter and cream. It will bubble up at first but will quickly calm down. Use a whisk to stir and let the caramel cool. As it cools the caramel will thicken. Store any leftovers in the frig and use as ice-cream topping

Caramel Filling
1 cup softened butter
3 cups powdered sugar
1 tsp vanilla
1/4 tsp salt
1/4 cup caramel sauce

Place the butter, powdered sugar, vanilla and caramel sauce into a bowl. Starting the mixer on low begin to combine. When you think it is safe, turn up the mixer to high and whip until the frosting is smooth and fluffy. Add the salt if you'd like a salted caramel frosting. However, taste your frosting first especially if you use salted butter in your frosting. It may be salty enough without the extra salt.

Melon Salad

Melon is a great base for a salad. This one pairs Casaba with Cantaloupe. If you've never tried Casaba look for it in the market now. It has a yellow skin that looks wrinkly. The flesh is a pale green and mildly sweet but very juicy. It's one of my favorites. It goes well with savory things.

1/2 of a casaba melon,cut into cubed or made into balls
1 cantaloupe cut into cubes or made into balls
1/2 of an English cucumber, dices
10 large basil leaves, minced
1/4 cup finely diced red onion
juice of 1 lemon
1/4 cup extra virgin olive oil
salt and pepper

Place the melon, cucumber, basil and red onion in a bowl. Drizzle the oil and lemon juice over all. Sprinkle with salt and pepper. Toss.

Israeli Couscous Salad

Couscous is a fast fix for a side. It also makes the perfect base for a salad.

Serves 6

2 cups tri-colored Israeli or Pearl Couscous
2 1/s cups water
1 1/2 cups broccoli slaw
1/2 cup golden raisins or dried cranberries
1/2 cup slivered almonds
3 green onions, thinly sliced
juice of 1 orange
4 tbsp champagne vinegar
1/4 cup extra virgin olive oil
salt and pepper

Bring the water to a boil over high heat. Add some salt and the couscous. Lower to a simmer, put the lid on and cook for 10 minutes. Turn off the heat and let it sit for 5 more minutes undisturbed. Place the couscous in a large bowl. Add the green onion, broccoli slaw, raisins and almonds. In a small bowl mix together the vinegar, orange juice, oil, salt and pepper. Pour over the salad and toss.

Sweet and Spicy Grilled Salmon

Out of the jar this sauce packs a medium kick. However once mixed with orange juice and ponzu it mellows into a lovely marinade.

Serves 4

4 4oz salmon fillets,skin on
1/3 cup orange juice
1/4 cup sweet and spicy chili sauce
1/4 cup ponzu
vegetable oil
salt and pepper

Mix the orange juice, ponzu, and chili sauce. Pour over the fillets and let them marinate for 1 hour before grilling. Before placing on the grill, remove the fish from the marinade and rub both sides with cooking oil. Sprinkle with salt and pepper.Grill over medium, direct heat for 3 minutes on each side The fish should be opaque all the way through.

Brown Sugar Coconut Oatmeal Cookies

This is my kind of cookie! The dough comes together in about 10 minutes and the cookies go into the oven just as fast as you can scoop them. No waiting around for rolling, cutting or chilling. YES!! Oh, did I mention they're delicious. Double YES!!!

Makes about 40 cookies

1 cup of softened butter(2 sticks)
1 1/4 cup brown sugar, packed
1/2 cup granulated sugar
2 tsp vanilla
3 eggs
1 tsp baking soda
1 tsp baking powder
2 1/4 cups flour
1 cup rolled oats
1 1/2 cups shredded coconut

Preheat the oven to 350. Line cookie sheets with silpats or parchment paper. In a large bowl, beat the butter and sugars until fluffy with a mixer. Add the vanilla and the eggs one at a time. Add the baking soda and powder. Add the coconut, oats and coconut and continue to mix until just combined. Drop dough by tablespoons or use a large cookie scoop about 2 inches apart. Bake for 10-12 minutes. Let the cookies cool on the baking sheet before removing.

Shrimp Salad with Lemon and Tarragon

Here's what I made with some leftover shrimp.

1 pound cooked shrimp, roughly chopped
2 green onions, thinly sliced
1/2 cup minced celery
1/2 cup fat free greek yogurt
3 tbsp light mayo
juice and zest of 1 lemon
1 tbsp minced fresh tarragon leaves
1 tbsp dijon mustard
salt and pepper

Place the shrimp, green onions, celery, salt and pepper into a large bowl. Gently toss.
In a small bowl mix together the greek yogurt, mayo, mustard, lemon zest and juice,salt and pepper. Pour over the shrimp mixture and gently toss. Serve on a plate lined with lettuce or as a sandwich filling.

Simple Shrimp Tacos

Move over Rubio's I've got a great shrimp taco and it's cheaper than yours!

Makes 8 tacos

2 pounds shrimp, tail removed
3 cloves of garlic, minced
8 soft corn tortillas
2 tbsp olive oil
1 tbsp plus 2 tsp smoked paprika
1/3 cup La Victoria Mild Red Taco Sauce
1/2 cup fat free plain greek yogurt
1/4 light mayo
1 tbsp minced cilantro
juice and zest of 1 large lime
salt and pepper
2 cups shredded cabbage
cilantro leaves
sliced avocado or guacamole
shredded cheese
cut up limes

In a small bowl mix together yogurt, mayo, 2 tsp smoked paprika, lime juice and zest, salt and pepper, 1 tbsp minced cilantro. Set aside
Heat the oil in a large skillet over medium/ high heat. Add the garlic and shrimp to the pan. Season with salt, pepper, 1 tbsp smoked paprika. When the shrimp just turn pink, stir in the taco sauce. Cook for 1 minute more and turn off heat. Squeeze some lime juice over all. Heat the tortillas in the microwave. To build a taco-lay a tortilla on a plate, spread a handful of cabbage in the center, add cilantro leaves, avocado or guacamole, drizzle the yogurt sauce over all, sprinkle on cheese and top with the shrimp. Fold the tortilla in half.