Caramelized Carrots and Pearl Onions

Caramelization.  You know, that delicious, golden brown, ooey gooeyness that happens when natural sugars are brought out of whatever food you are cooking?

Yeah... you know exactly what I am talking about...

And all I can say is that you are in luck because this dish has caramelization occur everywhere.

First, the veggies caramelize in the oven, getting toasty brown and scrumptious.

Then, once you pour a sweet honey-balsamic dressing on top of them, it glazes over even more in the oven, creating a lot more caramelization goodness.

Amazing, right?  I swear, this dish is honestly like eating candy rather than vegetables... it's a great thing.

So wipe your mouth from all of that drool and go make this dish right now!! You won't be sorry.

Ingredients:
1 bag baby carrots, quartered lengthwise
About 10 pearl onions, if small keep whole, if large cut in halves

Kosher salt, about 1/2 tsp

Freshly ground pepper about 1/2 tsp

Extra virgin olive oil, drizzled (I used probably around 1/2- 1 TBS)

Dried thyme, 1 tsp
Garlic powder, 1 tsp
about 1/4 cup honey
about 1/4 cup balsamic vinegar

Directions:
Preheat the oven to 400 degrees F. Wash and chop veggies.  On your cutting board, salt and pepper the veggies and mix around with hands, just so every veggie is seasoned well.

Place tin foil on a cookie sheet and spray with non-stick cooking spray.  Add veggies.  Drizzle extra virgin olive oil on top of veggies.  Toss with hands to coat every single veggie.  Sprinkle dried thyme and garlic powder all over veggies.  

Place veggies in oven for 15 minutes.  While veggies are cooking mix together balsamic and honey in a bowl and set aside.  Once carrots and onions have cooked for 15 minutes, pull out of oven, toss with a spatula.

Pour the honey-balsamic glaze dressing all over the top.  Toss again with a spatula so every veggie gets tossed in a little bit of the glaze.    

Place veggies back in the oven and bake for another 15 minutes, or until the carrots and onions are cooked through and caramelized.

Cajun Baked Shrimp

So once again, Whole Foods sucked me in to buying everything in sight...

Whoops..

But who can blame me?  When I am in there, all of the healthy, delicious, and fresh ingredients just scream at me!

My new obsession: Their 'Traditional Cajun Blend'. (Aka phenomenal cajun spices in a cute little package that I throw on shrimp, making it taste awesome).

This recipe is honestly one of the tastiest shrimp recipes that I have created in a long time.  It is super simple and with only a couple steps and a few minutes, you will have a meal that will be a jackpot winner dinner on any table.

Ingredients:

1 lb shrimp, deveined, peeled -- **(This recipe makes a GREAT peel n' eat shrimp too! Just keep the shells on 'em and follow the same instructions below!)
4 garlic cloves, peeled and minced
1 1/2 TBS Whole Foods Traditional Cajun Blend-- you will not use the whole packet!- just as muchas your heart desires)
Kosher salt, 1/8 tsp
Freshly ground pepper, 1/8 tsp
A drizzle of extra virgin olive oil

Directions:
Preheat oven to 400 degrees F.  Spray a baking dish with non-stick cooking spray.  Add shrimp in a single layer.

Mince garlic cloves and sprinkle over shrimp.  Sprinkle about 1 1/2 TBS of the Whole Foods Traditional Cajun Blend spices, all over the shrimp and garlic.  Salt and pepper the shrimp about 1/8 tsp of each.  Lightly drizzle extra virgin olive oil all over the shrimp.  Toss with your hands so all of the shrimp is coated.

Bake in oven for about 30 minutes until all of the shrimp are cooked through and pink.  I tossed the shrimp a few times with a spatula while they were cooking, just so they could cook evenly on both sides.  (The cooking time will strictly depend on how large the shrimp are-- mine were pretty small, but if you have large shrimp, especially with the peel on, it will definitely take longer to cook!

Baked Parmesan Garlic Brussel Sprouts

Brussel Sprouts...

You know, that vegetable you used to oh-so-swiftly swipe off of your plate onto the floor for your dog when no one was looking...

Well, let me tell you, after you try this yummy recipe, poor little Spot will not be getting anymore brussel sprouts anytime soon..

These aren't your average boring brussel sprouts that make you cringe when you see/smell them. These are cheesy, crunchy, crispy, garlicky brussel sprouts that will change your whole entire outlook on this this poor ol' veggie that just for some reason has such a bad rep.

I promise the minute you smell these babies baking away in your oven, your bias on brussel sprouts will forever change and they will be a new addition to your family dinner!

Ingredients:

15 medium- large brussel sprouts

5 garlic cloves, minced

Extra virgin olive oil, (drizzled)

4 TBS Parmesan cheese, shredded and divided

Freshly ground pepper

Kosher salt

Directions:

Preheat your oven to 400 degrees F.  Rinse the brussel sprouts under cold water and pat dry.  Remove the bottom each brussel sprout (the hard stem) with a sharp knife.

Cut the brussel sprouts into quarters.  

Spray a baking dish with non-stick cooking spray.  Lay the brussel sprouts evenly in the baking dish.  Mince 5 garlic cloves and sprinkle over the brussel sprouts.  Drizzle olive oil (about 1 TBS) all over the brussel sprouts.  Sprinkle 3 TBS of the Parmesan cheese all over the brussel sprouts.  Sprinkle pepper and salt all over brussel sprouts.  Mix all of the ingredients together with your hands.    

Bake the brussel sprouts in the oven for 30-40 minutes, or until the brussel sprouts are tender when poked with a fork.  Frequently, mix the brussel sprouts with a spatula so they don't burn.  When the brussel sprouts are finally tender, quickly pull them out of the oven and sprinkle the remaining TBS of Parmesan cheese all over them.  Place them back in the oven and let the Parmesan cheese melt.  Once it has melted, pull the brussel sprouts out of the oven and serve! Enjoy! :)

Corn Salsa

Not only is this the yummiest salsa ever but it is soooo easy to make,  my dog could probably do it.

The freshest ingredients, alllll mixed together in one big bowl, and then tossed in a zesty lime dressing.

Who wouldn't want to dip a chip in that?!

It is full of gorgeous colors and flavors that will burst in your mouth the minute you take a bite. 

So, whether you throw it on your table for your big Superbowl party, or just make it for yourself as an afternoon snack, I promise it will be a hit with whoever you serve it to!

Ingredients:

2 cups frozen corn, thawed

3/4 can reduced sodium black beans, drained and rinsed

1 red bell pepper, chopped

1 small or 1/2 medium red onion, minced

1-2 avocados, chopped

2 limes, juice

2 tsp cumin

1 tsp hot sauce

1/4 tsp kosher salt

1/8 tsp freshly ground pepper

Directions:

In a large bowl combine corn, black beans, red pepper, red onion, and avocados.

Squeeze lime juice into a small bowl.  Add cumin, hot sauce, salt, and pepper to the lime juice.

 Pour over the corn mixture and combine.  Refrigerate until ready to serve.  Dip a chip in it and ENJOY!

Double Chocolate Almond Banana Muffins

So this morning I woke up and decided I wanted to bake banana muffins.

But the only problem is I am so sick of the 'same old-same old' banana muffins.  

You know, the banana bread with (maybe) some chocolate chips and pecans thrown into the mix.

Yeah, definitely wasn't feeling that this morning...

So what was I supposed to do in this sort of predicament?

Well, I did some research and came up with a delicious muffin that, I guarantee, will please you all...

Double Chocolate Almond Banana Muffins.

Chocolate banana bread with lots & lots of toasted almonds and milk chocolate chips.

Uhh yeah. Definitely not your average banana muffin... 

Its a banana muffin hyped up on chocolatey almond goodness... and you are going to love it.

I got this awesome banana chocolate muffin recipe from a great blog called Life Made Simple .  They got the recipe from Good Life Eats but adjusted it to their liking, just as I adjusted it to mine! :) 

Enjoy!

Ingredients:

1/3 cup raw almonds, toasted and chopped 

1 cup & 2 1/2 TBS all-purpose flour

1/3 cup cocoa powder

1/3 granulated sugar

1/4 tsp salt

1 tsp baking soda

1 tsp baking powder

a sprinkle of Cinnamon

1 banana, mashed

1/3 cup greek non-fat plain yogurt

4 TBS applesauce

1 egg

1/2 tsp vanilla

1/4 cup milk chocolate chips

Directions:

Preheat oven to 375 degrees F. 

 Place almonds onto a cookie sheet and bake for 5-8 minutes until toasted.  Set aside and cool.  Chop.  (I chopped some of the almonds into thin slices to top at the end!  This is optional.) 

 In a small bowl, combine the flour, cocoa powder, granulated sugar, salt, baking soda, baking powder, and cinnamon.

In a large bowl add the mashed banana, yogurt, applesauce, and egg. Whisk together just until combined.

Slowly add the dry into the wet ingredients, while whisking slowly.  Batter will get thick but keep mixing.  Only mix until all of the ingredients are combined.

 

 Fold in cooled chopped almonds and milk chocolate chips.

Line a muffin tray with cupcake liners and spray with non-stick baking spray.  Using a large scoop, evenly scoop batter and release in each cupcake liner.  The batter only allowed me to make 9 cupcakes.    

**This is when I used the slices of almonds and topped a few cupcakes with little flowers!** 

Bake for 20 minutes until they come out clean when stuck with a toothpick!  Enjoy! :)

Chocolate Fudge Brownies with Nutella Buttercream

Chocolate and Nutella...

Probably one of the most glorious combinations in the whole world of delicious-y goodness.. and I just made it even better...

Chocolae fudge brownies + Nutella buttercream.

One word:  Perfection.

A rich, hazelnut-y, chocolate-y spread (yes, those are words) folded into a fluffy buttercream, smeared all over a velvety, chewy, perfectly baked fudge brownie and topped with freshly toasted hazelnuts...  

If that is not heaven, I don't know what is...

Ingredients:

1 box your favorite boxed brownie mix (make accordingly to package)
1/2 cup milk chocolate chips
1 small bag chopped hazelnuts, toasted
1 stick salted butter, softened
1/2 cup Nutella
3 cups powdered sugar
3 TBS skim milk
1 tsp vanilla extract


Directions:
Make brownies according to directions on box BUT before you bake them, sprinkle chocolate chips all over top of batter.  Bake according to the directions on the box.   Let cool.  Preheat your oven to 350 degrees F and spread chopped hazelnuts on a cookie sheet and bake for about 5 minutes until you can smell the hazelnuts.  Set aside and let cool.

Once the brownies are cool, take a circle cookie cutter- your choice on the size- and cut circles out of the brownies.

Set brownies aside.

To make the Nutella buttercream, add softened butter to a bowl.  Mix with a paddle attachment on medium-high until soft.  Add Nutella and mix together on medium speed.  Slowly add powdered sugar and whip on slow-medium speed.  (I poured mine in 1/4 cup at a time!)  Once all of the powdered sugar is added, crank up the speed to medium.  Also, make sure to wipe down the sides of the bowl periodically throughout adding the sugar.  Mix in the milk and vanilla on low speed.  Adjust consistency of buttercream to your liking. (If too runny, add more powdered sugar.  If too thick, add more milk!)

To assemble the brownies: Add one layer of the brownie to a plate.  Top a heaping spoonful of the buttercream on top and spread evenly around the brownie top!

Add another piece of brownie and another scoop of buttercream!  Evenly spread the buttercream around the top of the brownie!  Top with chopped, toasted hazelnuts!  Have some fun and add as many layers of brownie and buttercream as you would like!  Cut out different sized circles and just play around!

Mexican Baked Tilapia

What better way to kick start the new year with a fresh, healthy dinner full of bright and colorful ingredients and something that gives a huge burst of flavor?!

Luckily, this dinner is just that. 

I love tilapia but it can be soo boring sometimes.  It is oh so healthy for you but without some tasty ingredients to help add some flavor, it can be oh so... blah.

I made sure to include a variety of flavors within this dish, hence the tilapia needed some help.  With the addition of spicy chipotle peppers, sweet corn, zesty lime, and fresh cilantro, this tilapia is brought onto another level.  (I mean, it better be -- it's 2013, people!)

The tilapia is brushed with a spicy marinade, and then placed on top of a gorgeous bed of fresh vegetables.  Wrap it up like a present in tin foil and allow it to bake for a short (or what can be verrry long, if you're impatient like me ;) ) 20 minutes! And wa lah! You have an amazingly tender and flaky piece of fish that has soaked up all of the delicious juices of the marinade and vegetables and leaves a sweet, salty, spicy, mouthwatering scent in your nose, which will trigger your body into something I like to call "devour-mode"...

Just remember to breathe in between bites! ;)

Enjoy!

Ingredients:

2 tilapia fillets, patted dry

Kosher salt

Pepper

1 TBS butter, softened

1/4 tsp lime zest

1 lime, juice

2 chipotle peppers in adobo sauce, seeded and chopped

1 clove garlic, minced

1 cup corn kernels

1/2 16-oz can black beans, rinsed and drained

1/2 small red onion, minced

2 green onions, chopped

1 chipotle pepper in adobo sauce, seeded and chopped

1/2 packed cup cilantro, chopped 

1 clove garlic, minced

1 lime, juice

1/4 tsp Kosher salt 

1/4 tsp Pepper

Aluminum foil 

Directions:

Preheat oven to 450 degrees F.  Pat each tilapia fillet dry with a paper towel. 

Salt and pepper both sides of each tilapia fillet.

In a small bowl add butter, lime zest, lime juice, peppers in adobo sauce and garlic.  Mix together with a fork.

Over a sink, carefully drain the lime juice out of the bowl.  Rub the marinade on each tilapia fillet (only one side of each fillet, not both.)

In a bowl, combine corn, beans, onion, green onion, chipotle pepper, cilantro, garlic, lime juice, salt, and pepper.  Mix together!

Lay out two long pieces of tin foil on your counter.  About a foot to 14-in long each.

Divide the corn and bean mixture evenly onto middle of each piece of aluminum foil.  Top the mixture with the fish-- marinade side up.

Carefully wrap the tinfoil and corn and bean.  I do this by folding in the shorter sides (left and right) first, then rolling the top and bottom in towards the fish to create a little package.  Place on cookie sheet.  

Bake for 15-20 minutes until fish flakes when poked at with fork!!  Chop some fresh cilantro and top fish.  Enjoy!!