Christian treated me to a delicious brunch this
morning afternoon at Batter & Berries. I had a sweet potato waffle with maple butter, fried chicken and hot sauce. DADGUM. It was delicious. Christian ordered the Lobster Benedict. Holy cow. They were both so good and so not healthy. It’s nice to splurge now and then when you eat healthy all week 🙂
I want to be better about sharing some of the tasty and healthy recipes I make throughout the week but I usually forget to take pictures because I’m so focused on getting the food on the table before I eat everything in sight! So, bear with me while I figure out how to do this.
This week, I made 20-minute Turkey Nachos (YUM!), Shrimp Tacos with Avocado Chimichurri Sauce (featured below), Coconut Quinoa Soup (okay – the recipe is for one so I had to try to do math to multiply it and didn’t have enough liquid) and Bacon-Pear Grilled Cheese Sandwiches with Kale Chips (featured below.)
Shrimp Tacos with Avocado Chimichurri Sauce
I found these on Pinterest and they were originally posted here. I modified the recipe slightly to fit what I already had on hand. My modified recipe is below.
Yield: 8 tacos
1 c. roughly chopped cilantro
2 T. olive oil
2 T. Cholula green hot sauce
2 garlic cloves
1 t. honey
1/2 t. cumin
1 1/2 avocados, pitted and peeled (I had a half of an avocado leftover so I threw it in)
1 T. olive oil
1 sweet onion, thinly sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 lb frozen, cooked shrimp, thawed and de-tailed
2 c. torn lettuce leaves
1 jalapeño, sliced
8 corn tortillas, taco sized
Combine sauce ingredients in the food processor until smooth. Set aside. Heat olive oil in a large skillet and cook the peppers and onion for 3-4 minutes or until softened. Add the shrimp just to heat through. (If you’re using raw shrimp, you’ll obviously want to cook them for real.) Heat the tortillas according to package directions* and top with the shrimp/pepper/onion mixture, lettuce, a dollop of chimichurri and slices of jalapeño. Eat.
Bacon-Pear Grilled Cheeses with Kale Chips
I made up the grilled cheese recipe and found the kale chip one here and modified it ever so slightly.
Yield: 2 sandwiches
4 slices wheat bread
2 slices cheese
1 T. dijon mustard
4 thin slices of a fresh pear
3 slices of turkey bacon
Cook the turkey bacon until crisp. Break in half and set aside for a second. Spread the dijon mustard evenly over the four slices of bread. Top two slices of bread with a slice of cheese, two slices of pear each and 3 halves of turkey bacon. Top with the other slice of bread. Cook in the same skillet you cooked your bacon in but don’t add any oil or butter. Grill until cheese is melted and both sides are golden brown, about 2 minutes per side. Cut in half and serve hot.
1 bunch kale leaves
1 T. oil (recipe calls for olive but I ran out so I used canola)
(recipe calls for salt but I don’t cook with it anymore and I didn’t think they needed it.)
Preheat oven to 325. Tear kale into bite-sized pieces and wash. (The pieces will shrink so use a giant’s bite as your guide.) Pat them try and dump into a large bowl. Massage with oil and spices. Spread them onto a parchment-lined baking sheet (I used foil because I’m not a fancy baker or old-timey letter writer who keeps parchment on-hand.) Bake for 20 minutes. Next time, I’ll do less time because mine were a little over baked.
*Or boyfriend directions. I am told that heating them in the microwave or in the oven is unacceptable. I am to heat them in a hot, dry skillet until juuuust right.
tl;dr this stuff was good