Whew! It’s been a minute since I’ve posted. The last month or so has been wrapped up in packing, moving, and unpacking. Though I tried to save the kitchen things for last – and then unpacked them first – I wouldn’t say that my apartment was exactly ready for photos 😉
But now I live in Colorado, I am thrilled by my new life adventure out here, and I am back in the kitchen!
You’ve probably seen these around instagram – there’s a reason for the popularity! This is an amazingly simple and delicious summer appetizer. Whether you’re looking for a light snack, an appetizer, or a sharing dish for potluck, this recipe is a quick fix that is not only good for you, but tastes great too! And have I mentioned how easy it is? You can pick from a wide variety of pre-made tortellini to customize these to your preference. If you want even less steps, use a bottled balsamic vinaigrette to make it even easier!
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Step One.
Start with the tortellini so that they can cool before assembling the skewers. Cook the tortellini according to package directions. Drain them and put them in a heat-safe bowl. Pour some olive oil and balsamic vinegar over the top, stir, cover, and refrigerate them until they are cold.
Step Two.
Prep step! Measure out the oil, vinegar, and lemon pepper. Drain the mozzarella, wash the tomatoes, and cut the basil into strips about 1/2 inch thick.
Step Three.
Prepare the vinaigrette. Pour the vinaigrette into a jar, and slowly add the oil while you stir it. Mix in the pepper. Seal the jar and shake the vinaigrette to complete the emulsion.
Pro Tip: If you want to make the emulsion even more perfectly, use a blender or a food processor to incorporate the oil.
Step Four.
When the tortellini are cold, begin to assemble the skewers. I use this order, but pick whatever you like best: tortellini, basil, tomato, basil, mozzarella. When they are fully assembled, drizzle with the vinaigrette, and serve!
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Category: appetizer
Whether you're looking for a light snack, an appetizer, or a sharing dish for potluck, this recipe is a quick fix that is not only good for you, but tastes great too!
Ingredients
Instructions
When it’s this hot outside, the last thing I want to do is eat something warm! This salmon salad is a cure for the summer heat blues. And it’s super easy to put together! Whether you enjoy the spread as a protein-packed snack after a summer workout or as an appetizer at a picnic or party, it’s light, crunchy flavors will remind you that summer is a great time to be outside!
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Step One.
Bake the salmon filets. I did this the night before I wanted to serve it, so that the fish was good and cold by the time I was ready to use it!
Preheat your oven to 425°F, and lightly coat the fish with olive oil. Sprinkle with salt and pepper, and then bake the fish for 15 – 18 minutes. Let them cool to room temperature, then seal them in a container and refrigerate until you’re ready to use them.
Step Two.
Prep Step! Measure out your ingredients. Dice the red onion – you don’t want any chunks that are too big!
Step Three.
Last big step! (See how easy this is?!?) In a mixing bowl, break up the baked salmon into big chunks with a fork. You don’t want to shred it yet, because it will further break down as you mix in the other ingredients. Mix in the onion and capers.
In the yogurt container, mix together the yogurt, Worcestershire sauce, mustard, and spices. Add the sauce to the salmon mixture, and stir until combined.
Step Three and a Half. =]
Ok, well, one more small step. The salad will be best if it has a chance for the flavors to blend in the fridge, but no biggie if you’re in a rush! Slice up some tomatoes, add a few crackers and greens, and you’re all set to enjoy this light snack!
Ingredients
Instructions
Earlier this spring, my mom visited me in NOLA while she was on Spring Break. We had so much fun running around and doing the best tourist-y things that New Orleans and the South has to offer! Oysters at Superior Seafood, Mint Juleps at Oak Alley, and pour-overs at Hi Volt coffee. Don’t tell me you’re surprised that all of the highlights involved food!
Though my vacations – and vacation plans for other people – are notoriously “Type A” and ridiculously packed, I did let mom take a night off for a chill day. We cooked together (less than a dozen angry words! A new record!) and recreated this recipe that my northerner mother makes frequently at home.So, yes, this is a total “cheater” recipe , and not authentically Cajun, but it is still seriously delicious and can be made in any place in the world!
I made a few modifications to up the healthiness and creaminess. Note of caution – I use “healthy” in the terms of low-carb dieting. There are very few carbs in here (cut out the bell pepper and onion if you’re keto or severely low-carb), but there is a lot of tasty fat in the cheese. If you’re not worried about carbs, pop these shrimps over pasta or rice for a filling meal!
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Step One.
Measure out your ingredients. Prepare your shrimp (remove the tails and de-vein if necessary, depending on what you bought). Chop up the bell peppers to the desired size. I gave them a rough chop so that each bite would deliver a big burst of fresh flavor. Coat the shrimp with the Cajun seasoning. Cut the cream cheese into small cubes (about ten).
Step Two.
Melt the butter in a large pan over medium-low heat. Add the onions and bell peppers; saute for about ten minutes, until the onion is translucent.
Pro Tip: Saute the vegetables over medium-low heat so that they soak up the butter and cook evenly. Even though it takes longer, this will keep the butter and the vegetables from burning!
Step Three.
Toss in the shrimp, and cook them, stirring around, for about 8 minutes, or until cooked through. Add the spinach, and continue to stir until it is wilted.
Step Four.
Pour the cream into the pan; add the cream cheese. Let this mix heat up for about two minutes, then stir it together until it is mixed evenly. Finally, sprinkle the parmesan on top. Let it heat up again, and then carefully stir until it is melted and incorporated throughout. Serve and enjoy!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
This easy shrimp recipe is a quick fix for a protein-filled weeknight dinner with the taste of Louisiana!
Ingredients
Instructions
Back to school! I always loved back to school. New outfit, new pencils, new goals.
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 12 "apples"
Whether you are a teacher, a student, or a parent, you will absolutely enjoy these cute and tasty treats. They are so easy!
Ingredients
Instructions