Garlic Marinated Grilled Shrimp with a Chilled Zuchinni Noodles tossed in a Spinach Basil Oil

 

 

Ok, Since I have been eating light and i have had request to show a recipe using vegetables in a different way rather than a salad… I decided to fancy it up and show you that diet food doesn’t have to be boring and with a little effort in preparation, it can be a fun thing.

zucchini noodles

With a peeler, peel ribbons of zucchini length wise. Try not to go into the seeds. Rotate the zucchini to all 4 sides. Place on a paper towel and sprinkle lightly with salt…let them st for an hour so that the salt can suck out the moisture.

Spinach Basil Oil

hand full of raw Spinach leaves

Hand full of Basil leaves

1 cup canola oil

Salt and Pepper to taste

2 cups ice

1 quart cold water

Blanch leaves in boiling water quickly and then place in ice water . this will stop the cooking process and you should be left with a bright green color leaves. drain really well.

Place in blender and add 1/2 a cup of Oil, blend till smooth. Add the rest of the Oil little by little while still blending. Salt and pepper to taste.

Marinated Shrimp

Shrimp cleaned and deveined.

6 garlic cloves minced

1/4 cup oil

Salt and pepper to taste

Toss together and let sit for at least 20 minutes to infuse flavor.

Grill till done.

Toss zucchini in the basil oil

I like fresh flavors so I topped with fresh sweet corn, diced tomatoes, Black beans and fresh black pepper.

plate ….that simple.

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Beignets with Powdered Sugar

 

 

There is nothing better than fresh-baked goods…and every bakery in the world would want you to think that you would not be able to do these fresh-baked goods at home….Well im here to tell you that’s a bunch of bull! This recipe is so easy and can be prepared days ahead and held int he fridge for up to a week.

If you never had Beignets ….then you are missing out on one of the great pleasures of life. they are like little pillows of sweet sugary love….trust me you have to try them out.

 

1 1/2 cups lukewarm water ( very important that is warm so the yeast will activate )

1/2 cup granulated sugar

1 envelope active dry yeast

2 eggs, slightly beaten

1 1/4 teaspoon salt

1 cup evaporated milk

7 cups Bread Flour

1/4 cup shortening

4 cups confectioners sugar

Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.

In another bowl, beat eggs, salt and evaporated milk together. Mix egg mixture to yeast mixture. In a separate bowl , measure out the bread flour. Add three cups of flour to the yeast mixture and stir to combine well. Add the shortening and combine to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Place into a lightly greased bowl and let rise in a warm place for 2 hours.

Preheat a deep fryer to 350 degrees F.

at this point you can Roll the dough out to 1/4 inch thick by 1 inch wide squares or use 2 spoons and make into nice cornelles….your choice…do not make them to thick so the dough will cook thru..

the trick is to deep fry these doughnuts in small batches and continually flip to get an even golden color. Once done sprinkle HEAVILY with confectioner suger….Why?? …cuz that the best way to eat them …. Duhhhh!

Serve fresh first thing in the morning with a nice Cafe con Leche for the love of your life and I guarantee …… your will be greatly rewarded …