Honey Garlic Shrimp
2020, Seafood, shrimp, Skinnytaste, Velik Favorites
Prep Time: 5 mins Cook Time: 10 mins Difficulty: Easy Servings: Yield: 4 servings Source: skinnytaste.com
2 large oranges
1 tablespoon honey
2 tablespoons reduced or gluten-free sodium soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon cornstarch
32 jumbo shrimp, peeled and deveined (18 ounces total)
1/4 teaspoon Kosher salt
freshly ground black pepper
1 tablespoon canola oil, divided
6 cloves garlic, minced
1 tablespoon finely minced fresh ginger
2 scallions, whites thinly sliced, greens cut into 2-inch lengths
1/4 to 1/2 teaspoon red pepper flakes
Cooked rice, for serving
Finely grate the zest from 1 orange, about 2 teaspoons.
Juice both oranges into a bowl (you should have about 3/4 cup).
Whisk in the honey, soy sauce, and vinegar with 1 tablespoon of water.
In a small bowl, combine the cornstarch with 1 tablespoon of the orange-soy mixture to form a paste, then stir that back into the bowl with the rest of the orange-soy mixture.
Pat the shrimp dry with paper towels and season both sides with salt and pepper.
In the largest skillet (or wok) you have, heat 1 teaspoon of the oil over medium high heat until shimmering-hot, almost smoking.
Add half of the shrimp, spread it out in one layer, and cook until the underside is bright pink, 1 to 1½ minutes. Flip and cook 1 minute more, then transfer the shrimp to a plate.
Repeat with another 1 teaspoon oil and shrimp. Set aside.
Add the remaining teaspoon of oil to the skillet. Add the garlic, ginger, scallion whites, and red pepper flakes and cook until fragrant, 30 seconds to 1 minute. Add the orange-soy liquid and the orange zest and cook, stirring, until thickened, 1 to 2 minutes.
Return the shrimp to the skillet, add the scallion greens, and toss to coat with the sauce.
Divide the shrimp among 4 bowls and serve with rice.
Classic Rack of Lamb
2020, Lamb, Simply Recipes, Velik Favorites
Prep Time: 10 minutes Cook Time: 25 minutes Difficulty: Easy Servings: 1 rack serves 2 to 3 people Source: simplyrecipes.com
1 or more Frenched* lamb rib racks with 7 to 8 ribs each (1 1/4 to 2 pounds for each rack, figure each rack feeds 2-3 people)
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
Rack of Lamb is so elegant! Perfect for entertaining. Tender oven-roasted rack of lamb, seasoned with rosemary, thyme, garlic, salt and freshly ground black pepper, and slathered with olive oil.
Marinate lamb in rub: Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic. Sprinkle with freshly ground black pepper. Place in a thick plastic bag with olive oil.
Spread oil around so that it coats the lamb rack(s) all over. Squeeze out as much air as you can from the bag and seal. Place in a container so that if the bag leaks, the container catches the leak.
Marinate in the refrigerator overnight, or at room temperature for 1 1/2 to 2 hours as the lamb is coming to room temperature in the next step.
Bring lamb to room temp: Remove lamb rack from refrigerator to 1 1/2 to 2 hours before you cook it so that it comes to room temp. (If the meat is not at room temperature it will be hard for it to cook evenly.)
Preheat oven to 450°F, arrange the oven rack so that the lamb will be in the middle of the oven.
Score the fat, sprinkle with salt and pepper, wrap bones in foil, place in pan fat side up: Score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart.
Sprinkle the rack all over with salt and pepper. Place the lamb rack bone side down (fat side up) on a roasting pan lined with foil. Wrap the exposed rib bones in a little foil so that they don’t burn.
Roast first at high heat to brown, then reduce heat to finish: Place the roast in the oven roast at 450°F for 10 minutes (longer if roasting more than one rack), or until the surface of the roast is nicely browned.
Then lower the heat to 300°F. Cook for 10-20 minutes longer (depending on the size of the lamb rack, if you are roasting more than one rack, and how rare or well done you want your lamb), until a meat thermometer inserted into the thickest part of the meat 125°F on a for rare or 135°F for medium rare. Remove from oven, cover with foil and let rest for 15 minutes.
Cut lamb chops away from the rack by slicing between the bones. Serve 2-3 chops per person.
Pizza Stuffed Baked Potatoes
2020, potatoes, Velik Favorites
2 large baked potatoes
1 cup marinara sauce
1/2 cup cooked Italian sausage
1/2 cup shredded mozzarella cheese
Want to know how to make your family happy? Stuff all your favorite pizza toppings in a baked potato. Carbs + sauce + cheese. Yep, that is the way to a happy Monday.
Split the baked potatoes in half, use a fork to loosen the inside of the potato.
Fill each potato with 1/4 cup marinara sauce, 1/4 cup of Italian sausage.
Top each potato with 1/4 cup shredded mozzarella cheese.
If your baked potato is warm set it under the broiler in your oven for approximately one minute until the cheese begins to bubble.
If your baked potato is not warm preheat your oven to 350 and bake for 20-25 minutes until cheese is melted and the potato is heated through.
Top with the remaining marinara sauce (if desired)
Spanish Mussels Recipe with Paprika & Tomatoes
2020, 7 WW SmartPoints Purple, mussels, Seafood, Velik Favorites
Prep Time: 15 minutes Cook Time: 15 minutes Servings: Servings 2 Source: spainonafork.com
2 tbsp extra virgin Spanish olive oil
1 small onion
5 cloves of garlic
1 tsp smoked paprika
1/4 tsp saffron threads
2 tbsp fresh parsley
1/2 cup white wine
1 14.5 oz can diced tomatoes
1 lbs fresh mussels
This Spanish Mussels Recipe with Paprika & Tomatoes is truly a stunning dish. Loaded with Spanish flavors and beyond easy to make. You can serve these Spanish mussels as an appetizer or as a full on main course on top of some penne pasta. Either way you go, make sure to have a crusty baguette to mop up all that beautiful sauce.
If your store-bought mussels are not cleaned begin by cleaning them, rinse 1 pound of fresh mussels under cold running water, remove the beard from each mussel and start scrapping off any barnacles or other dirt, as you finish each mussel add them to a bowl
Thinly slice 5 cloves of garlic, finely dice 1 small onion, finely chop about a 1/4 cup of fresh parsley and cut a couple slices from a lemon
Heat a large non-stick frying pan with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil, about 1 minute after adding the oil add the diced onions and slices of garlic and cook for about 5 minutes or until light golden brown, then add 1 teaspoon of smoked paprika, a 1/4 teaspoon of saffron threads, season with sea salt and freshly cracked black pepper and mix it all together, then add 1/2 cup of white wine and a generous pinch of the freshly chopped parsley and mix together, about 2 minutes after adding the wine add 1 14.5 ounce can of diced tomatoes, season again with a kiss of sea salt and mix together until well combined
About 3 minutes after adding the diced tomatoes add the fresh mussels into the pan, move them around so they are all evenly distributed, place a lid on the pan and lower the fire to a LOW heat, 6 minutes after adding the lid to the pan remove it, all your mussels should be opened, discard any that did not, remove the pan from the stove top and serve directly from the pan, garnish with slices of lemon and freshly chopped parsley, enjoy!
7 WW SmartPoints (Purple)
2020, 3 WW SmartPoints (Green, Blue, Purple), Recipe Source, Salad, Velik Favorites, Weight Watchers
Prep Time: 11 min Cook Time: 11 min Difficulty: Easy Servings: 4 servings (1 cup each) Source: weightwatchers.com
4 tsp apple cider vinegar
1 tbsp olive oil, extra-virgin
1/2 tsp table salt
1/4 tsp black pepper
1 cup fresh cherry tomatoes, quartered (about 12)
1 cup, sliced, peeled avocado (about 1 medium)
2 cup cucumbers, chopped
This cool, beautiful-looking salad is a fun side to Mexican food, and it’s much healthier than refried beans covered in cheese. You only need 11 minutes to make it and you also don’t have to cook anything. That makes the prep and cleanup process super easy. The simple yet flavorful dressing is made by shaking some apple-cider vinegar, olive oil, salt, and pepper together in a jar. Toss with fresh cherry tomatoes, sliced avocado, and chopped cucumbers, and your salad is ready to go. Feel free to add red onions, crumbled cheese, or chopped herbs for additional crunch and color; just keep in mind that this will affect the recipe’s nutritional value.
Combine first 4 ingredients in a jar; cover tightly, and shake vigorously. Place tomato, avocado and cucumber in a bowl; add vinegar mixture, and toss gently to coat.
3 WW SmartPoints (green, blue, purple)
I added some fresh chopped up herbs I had in the fridge.
2020, Bon Appetit, pappardelle, Pasta, Velik Favorites
Servings: 4 servings Source: bonappetit.com
12 oz. pappardelle or other wide noodle
¼ cup extra-virgin olive oil, plus more for drizzling
8 garlic cloves, smashed
1 cup finely chopped parsley
1 cup pitted Castelvetrano olives
¼ tsp. crushed red pepper flakes
3 Tbsp. unsalted butter, cut into pieces
1 cup basil leaves
2 tsp. fresh lemon juice
Dishes that rely on a quick sauté to bring out garlic’s bright side, like this herb-laced riff on aglio e olio, require planning and vigilance—you need to have all your other ingredients at the ready to cool down that pan and not let the garlic get acrid and burnt. Also, feel free to use whatever tender herb you like for this pasta (a mix of tarragon, chives, and dill works well).
Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
Meanwhile, heat ¼ cup oil in a large Dutch oven or other heavy pot over medium. Add garlic and cook, stirring often and pressing down on cloves so they make good contact with the bottom of the pot, until golden and soft, about 5 minutes. Add parsley and cook, stirring occasionally, until parsley releases some of its liquid and slightly darkens in color, about 5 minutes. Toss in olives and red pepper flakes and cook another minute to let the flavors meld.
Using tongs, transfer pasta to pot with sauce and add butter and ½ cup pasta cooking liquid. Cook, tossing and adding more pasta liquid as needed, until each strand of pasta is coated and pasta is al dente, about 4 minutes. Remove pasta from heat and toss in basil, lemon zest, and lemon juice. Taste and season with salt as needed.
Divide pasta among bowls and drizzle with more oil.
Amount Per Serving
% Daily Value *
Total Fat 32 g 50 %
Saturated Fat 8 g 41 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 7 g
Trans Fat 0 g
Cholesterol 111 mg 37 %
Sodium 1267 mg 53 %
Potassium 66 mg 2 %
Total Carbohydrate 65 g 22 %
Dietary Fiber 3 g 14 %
Sugars 0 g
Protein 13 g 26 %
Chocolate Rosemary Biscuits
2020, biscuits, Breakfast Foods, Food 52, Velik Favorites
Servings: 14 Source: food52.com
1 3/4 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon sugar
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons butter, cold and cubed
3/4 cup whole milk
1 tablespoon fresh rosemary, chopped
Preheat the oven to 425*F and grease a sheet pan with butter
Combine the flour, cocoa, sugar, salt, and baking powder in a bowl. Cut the butter into the flour mix using your fingers with a pinching movement until the mix resembles oatmeal. Add the rosemary.
Make a well in the middle of the flour and gradually add the milk. You may not need to use the full 3/4 cup. Knead with your fingers until the dough has come together and is slightly sticky.
Turn dough out onto a floured surface and roll out to about 1/4-1/2 inch thickness. Use a round cutter to punch out the biscuits.
Place on greased baking sheet and bake for 12 minutes or until the tops are nice and crisp. Brush the finished biscuits with melted butter and sprinkle with sea salt (optional).
AUTHOR NOTES – I take a simple biscuit recipe, one any southern grandma or grandpa would pass on through the generations, and jazz it up a bit with a modern flavor combo of chocolate and rosemary. In this instance the the rosemary, and not the chocolate, offers a slightly sweet and fragrant note that the cocoa powder balances with a slightly bitter bite. Serve these biscuits alongside any breakfast, brunch, or dinner entree with a healthy slathering of some salty butter and prepare to wow your guests with the unexpected.
Melissa’s notes – original recipe stated it made 12 biscuits, for me it was 14.