Knead to Cook

Food & fitness obsessed girl.

Archives for February 2012

Shrimp Margaritas.

by Filed Under: Appetizers, No bake/cooking required! Leave a Comment

 

This recipe is a bit of a departure from the shrimp cocktail typically served at parties.  This slight variation was extremely well-received by our guests at our Super Bowl party.  I also liked it because you can prepare it ahead of time so  you aren’t slaving in the kitchen while you’re guests are enjoying themselves.  Also no cooking or baking required!

Ingredients:

1.25 cooking, de-veined shrimp – tails removed and chopped into bite-sized pieces
2 tbl of Olive Oil
1/4 c of Tequilla
1/4 c of fresh lime juice
1/4 of orange juice
2 tbl of ketchup
2 tbl of hot sauce (Tabasco, Sriracha)
Salt and pepper to taste
4 medium sized tomatoes, diced (do this step prior to serving)
3 ripe avocados, pitted and chopped (do this step prior to serving)
1/4 c of red onions, chopped
Lime wedge for garnish

About 2 hours prior to serving – whisk together tequila, lime juice, orange juice, ketchup and hot sauce.  Place the shrimp into the mixture and toss.  Refrigerate for 2 hours.

Take your individual serving bowls/glasses etc. and layer the shrimp/marinade mixture in the bottom.  Alternate with tomato/red onion/avocados on top.  Do this until you fill it 3/4 way to the top.  Top with some salt and pepper.  Garnish with lime wedge.

 

— Knead to Cook

Tortilla soup.

by Filed Under: Chicken, Mexican, Snacks 1 Comment

After a very long day, hard workout and still some remaining jet lag… this soup was  exactly what I needed.  The fresh lime juice in this soup just brightens up the flavors, as citrus typically does to a dish.  Undeniably yummy.

Ingredients:

8 c of chicken broth
1 lb of boneless chicken breasts
1 onion, diced
2 zucchinis, diced
1 jalapeño, minced
1 bay leaf
1 tbl of dried oregano
1 tbl of cumin
2 tomatoes, chopped
1 c of frozen corn kernels
2 limes, juiced
Salt and pepper to taste

Garnish:
1 avocado
1 lime, cut into wedges
Fresh cilantro leaves

Directions:

Over a medium flame, add the chicken broth to your Dutch oven.  Bring to a boil and then add the chicken.  Simmer for 20-25 minutes.  Then remove the chicken and shred with two forks and set aside.  To the broth add, onion, zucchini, garlic, jalapeño,  bay leaf, oregano and cumin.   Bring to a boil again and let simmer for 5-7 minutes.

Then add the chicken back to the pot along with tomatoes, corn and lime juice.  Season with salt and pepper.  Boil for about 10 minutes.  Then divide into bowls and garnish.

— Knead to Cook

Apricot Pork.

by Filed Under: Pork Leave a Comment

This recipe is perfect for a busy weeknight dinner!  Super easy to prepare and so delicious.  Even your kids will flip over this sweet & savory pork.

Ingredients:
1 c chicken stock
2 tsp good quality Dijon mustard
1 tbl red wine vinegar
1/4 c apricot jam
2 tbl olive oil
6 boneless, center-cut pork chops, trimmed of the fat
2 garlic cloves, cut into large slices
1/4 c of chopped dried apricots
Pinch of salt
Pinch of freshly ground black pepper

Directions:
In a small mixing bowl whisk the stock, Dijon, red wine vinegar & apricot jam/preserve.

Heat the olive oil in a large skillet over medium heat.  Salt and pepper the pork and place the chops in the hot pan.  Brown each side for about 7 minutes.

Remove the pork and place on a dish.  To the hot pan add the stock mixtures to the pan and scrape up the brown bits with a spatula (deglazing).  Add the garlic and diced apricots.  Reduce heat to a simmer.  Add the pork back to the pan and cook for about 8 additional minutes.  Then place the pork on a platter (tent with foil to keep warm) and turn the flame up to high to reduce the sauce further.  Pour over the pork and serve.

— Knead to Cook

Spinach, mixed berry, Chobani, raw milk smoothie.

by Filed Under: Smoothies, Vegetarian 1 Comment

This is a great way to sneak in some veggies into your kids without them having any idea!  This smoothie is so versatile.  Add what you have or prefer and make it your own.

Into the blender add a handful of spinach leaves, 1/4 to 1/2 c of Chobani vanilla Greek Yogurt, 1.5 c of frozen berries (you can use fresh) and a cup of milk (I used raw).  Blend until smooth.  If you need to add more milk b/c the smoothie is too thick, do so.  If it’s too watery, add a banana or flax seed meal.  I have also used an avocado, protein powder etc.  Again, use what you love and have on hand.

Serve in a fun glass with a straw and watch it disappear!

— Knead to Cook

Cannoli cream.

by Filed Under: Desserts, No bake/cooking required!, Valentine's Day Leave a Comment

 

 

Calling all cannoli fans!!!  This cannoli cream can be served in individual ramekins, as filling for your favorite cannoli shells or in little cups for shooters.

If making it to serve in ramekins, it can be made in advance and are always well-received!  You can opt to use berries instead of chocolate as well.  This is a super easy recipe with a lot of impact 🙂

For the cannoli cream:

Ingredients:

16 oz of low fat ricotta cheese
3 tbl of granulated sugar
3 tbl of powdered sugar
1 tsp of vanilla extract
1 tsp of almond extract
1/4 c of chocolate chunks

In a food processor, add the ricotta cheese and blend until creamy.  This step takes about 2-4 minutes.  It should look like this – very creamy and smooth.

Then add the remaining ingredients till almond extract.  Pulse till blended.  Then you can hand mix in the chips/chunks of chocolate or process until well-blended, like I did in the photo above.  Spoon into individual glasses or ramekins OR if filling cannoli shells – spoon the mixture into a ziploc baggie and store in the refrigerator.  Cover and refrigerate for at least an hour or more.  Just before serving, cut a tip off the bottom of the bag and pipe the filling in to the cannoli shells.

To make the chocolate bowls…   
To make chocolate bowls (yum) – blow up however many balloons (for the bowls) that you need.  I made 5 bowls and used the extra chocolate to cover some pretzel rods.  Okay back on task… I melted about 1 c of chocolate chips in the microwave (on the melting chocolate setting).  Once melted, whisk the chocolate and let it cool down to warm to room temperature.  DO NOT try this with hot chocolate or the balloons will explode and chocolate will go everywhere!

While I wait, line your baking sheet with wax paper.  Then when you’re ready, dip the bottom of the balloon in the chocolate.  Go over it a few times and then place the balloon on the wax paper.  Repeat until all of your balloons have been used.  I then placed my tray in the freezer for about an hour.  Once they were solid, I poked each balloon with a pin and let the air deflate  Work carefully and remove the balloon from each bowl (this takes a careful hand).  Then I placed the bowls back in the freezer until I needed them.  You can fill these with fruit, pudding, ice cream or whatever your heart’s desire.  Super fun!

 

 

— Knead to Cook