Cilantro Lime Salad

This is adapted from a recipe I found. I made the recipe before and didn't like it, so I tweaked it and now I love it! Hope you enjoy!


Ingredients:

1 avocado, diced into bite-sized pieces
2-3 large tomatoes, diced into bite-sized pieces
1 cucumber, diced into bite-sized pieces
handful chopped cilantro
1 lime
1 Tbs. EVOO
1/4 tsp. Mrs. Dash Fiesta Lime seasoning
dash of salt

Directions:
In a medium bowl, add avocado pieces and squeeze half a lime on top. Add a dash of salt.

Then add chopped tomatoes, cucumbers, and cilantro to avocado. Whisk together the other half of the lime juice and 1 T olive oil with Mrs. Dash seasoning. Stir gently into salad. Serve immediately.

Grain-Free Crab Cakes

Ingredients

1/4 C. green onions, diced finely
1/3 C. green pepper, diced finely
1/3 C. red pepper, diced finely
1/3 C. olive oil mayo
2 tsp. Old Bay Seasoning
1/8 tsp. cayenne pepper
2 (6 oz.) can of crab meat
1 egg, beaten
3 Tbs. walnut meal (just ground up some walnuts)
juice of one lemon


Directions

Set oven to broil. Saute the onions and peppers. In a bowl, mix mayo, egg, old bay and cayenne pepper. Then add in the walnut meal and mix together. Add in sauteed veggies and fold in crab meat. Form into cakes, makes 6.

Put in oven and broil for 8 minutes on each side. Pour lemon juice on top.

Spicy Crab Stuffed Mushrooms

Ingredients

1 pkg. stuffer mushrooms
1 (6 oz.) can crab meat
1 1/2 Tbs. olive oil mayo
1 egg
1/2 tsp. Old Bay Seasoning
1 Tbs. green onion, chopped
1/2 of a jalapeno, diced
1 Tbs. bell pepper, diced (I used green this time, but normally use red)
dash of cayenne pepper
EVOO

Directions

Preheat oven to 375 degrees. Drain water from crab meat. In a bowl mix the crab meat, onion, jalapeno, and bell pepper. In another small bowl, mix together mayo, egg, old bay and cayenne pepper. Then mix it in with the crab mix.

Arrange mushrooms on a baking sheet and spray or brush with EVOO. Stuff the mushrooms with the crab mix. Bake for 20 mins or until the top starts to brown.

Bacon Wrapped Sausage Dates

 (I forgot to take a picture of the finished product)

Ingredients
1 pkg smoked uncured bacon
1 pkg hot Italian sausage (it's not spicy, but if you use mild sausage this recipe comes out too sweet)
30 dates, pitted


Directions

Preheat the oven to 350 degrees. Slice the bacon in half. Then slice one side of the dates so you can stuff them with sausage (pictured).




Remove the casings from the sausage. Pull sausage apart and stuff the dates. You should be able to stuff 6 dates with one sausage. Then wrap half of a bacon slice around the stuffed date and put on a baking sheet. Bake for 45 mins or until bacon is crispy. I bake on the bottom rack so the bottom of the bacon will get crispy as well.

Hawaiian Kabobs

This is super easy to make and so delicious! I just had to share!

Ingredients:

*You need skewers to make these*

4 chicken breasts, cubed
1 green pepper
1/2 fresh pineapple
1/2 red onion
1/3 C. white vinegar
1/4 C. olive oil
1 package of Grill Mates Hawaiian Luau seasoning





Directions:

Mix the vinegar, oil and seasoning in a bowl. Add to the chicken and let marinate for at least 30 minutes. Cut the pineapple, onion and green pepper in big chunks. Big enough so they will go on the skewers.

When chicken is done marinating, thread it on the skewers with the pineapple, pepper and onion.
It doesn't matter how you put it on, if you notice in my picture all the skewers are a bit different. But I try to put the pineapple next to the chicken, gives it more flavor. When you are finished, just grill them until the chicken is cooked thru!

Lettuce Wraps

Ingredients:

Olive oil
4 boneless, skinless chicken breasts
5 oz. shitake or portabella mushrooms, chopped
1/2 yellow onion, diced
3 cloves garlic, minced
2 green onions, chopped
handful of cilantro, chopped
1/4 C. wheat-free soy sauce
juice of 1 lemon
1/2 tsp. sriracha sauce
1 tsp. sesame oil
head of romaine lettuce (Iceberg lettuce is traditionally used, but romaine lettuce is more nutritional)


Directions:

Heat skillet with a couple Tbs. of oil. Cut up the chicken into very small pieces and add to the pan. Cook until it is done all the way through.

While chicken is cooking, in a serving bowl add: soy sauce, lemon, sriracha sauce, sesame oil, green onion and cilantro. Mix up.

When chicken is done, add it to the bowl. Then add some more oil and the chopped mushrooms, onion and garlic. Saute about 10 minutes and then add to the bowl. Mix it all up. Make sure the chicken is coated with the sauce.

Pull apart some romaine leaves and wash. Spoon some chicken into the romaine leaf and enjoy! :)

Beer Battered Buffalo Shrimp

Ingredients:

raw peeled shrimp with no tails (I buy a bag of frozen medium sized shrimp and thaw them out)

2 cups of flour

about 3/4 of a beer ( I use Bud Light Lime)

Canola oil

Texas Pete Buffalo Sauce

Ranch dressing

Directions:

Combine the flour and beer to a thick but manageable batter. Add beer a bit at a time after you use half of the bottle. You can always add more flour if you added too much beer.

Dip shrimp into batter. Place shrimp on metal baking sheet and refrigerate for 30 mins. They are easier to fry this way. Use a bottle of canola oil to fry them in.

Toss the shrimp in buffalo sauce. You can do it in a bowl or a large Ziploc bag. Serve with ranch dressing!! Enjoy!!