e-Recipes

SHRIMP & CRAB COCKTAIL 2-WAYS

Posted on by dragon_admin_rm

Ingredients:

1/2 lb Uncooked Shrimp
1/2 lb Uncooked Crab
1/2 cup Ketchup
1 tsp Wasabi Habanero
1-2 Tbsp of Island Poke
Lemon Slices & Wedges

Preparation:

  • In a large pot of boiling water, cook the shrimp & crab for 5-6 minutes (longer if needed but don’t overcook)
  • Drain the hot water and cover the shrimp & crab in ice bath to cool off enough to peel the shells
  • Refrigerate & chill the seafood
  • Mix well the Ketchup and Wasabi Habanero (to individual taste)
  • Fill serving bowl with crushed ice, lay lemon slices flatly on top
  • Then arrange cold crab meat in the center & shrimps in an outer circle
  • Set dipping sauce on a side plate w/ lemon wedges, garnished w/ curly leaf parsley
  • Set Island Poke in a separate bowl w/ small spoon to sprinkle onto seafood as desired
  • Serve w/ Pop Corners popped-corn snack chips to catch any drippings
  • Delicious with grape tomatoes & green grapes combo for healthy noshing
e-Recipes

TWISTY PEACHY WRAP

Posted on by dragon_admin_rm

Ingredients:

Peach slices (thick & firm)(2-3 fruits)
Mozzarella Cheese slices (pre sliced pak)
Prosciutto Crudo slices (6 oz pak)
Basil Leaves (sliced ribbons)
Dashes of Garden Lemon Citrus
Sheets of Seaweed (no added flavor) (halved)

 

Preparation:

  • Lay the cold peach slices (approx 12) on a flat plate
  • Sprinkle dashes of Garden Lemon Citrus on each slice
  • Top each peach slice w/ Mozzarella Cheese sliced similar size
  • Top each Mozzarella w/ Basil Leave ribbons
  • Wrap a piece of Prosciutto Crudo around the Peach & Mozzarella combo
  • Now wrap a half sheet of seaweed around the whole Prosciutto/Peach/Cheese combo
  • Fasten the seaweed with a cocktail toothpick & serve asap (while seaweed is crunchy)
  • Delicious with raw zucchini or celery sticks or most crudité
e-Recipes

EDAMAME & BLACK BEAN SALAD

Posted on by dragon_admin_rm

Ingredients:

1 bag frozen cooked Edamame (shelled)
1 can Black Beans (rinsed & drained)
3 Tomatos diced
3 stalks Celery Heart diced
1 medium Red Onion diced
1 Cucumber diced
1 can of Mandarin Orange
Half Cup chopped Cilantro
Quarter Cup sliced Almond
3 Tbsp Olive Oil (EVOO)
1 Tbsp Rice Vinegar
2 tsp Deep Roasted Garlic
1 tsp Chili Ginger

Preparation:

  • Bring Edamame and Black Beans to room temperature
  • In a large bowl, toss the first six ingredients together
  • In a separate bowl, mix well the EVOO, Rice Vinegar, Deep Roasted Garlic, & Chili Ginger
  • Drizzle the dressing into the large bowl of salad and toss everything together
  • Serve either on a large platter or individual lettuce cups
  • Sprinkle with Cilantro & Almond
  • Garnish with Mandarin Orange
  • Delicious with simple pasta dressed with just EVOO and garlic.
e-Recipes

XXX POTATO SALAD

Posted on by dragon_admin_rm

Ingredients:

1 lb Boiled Potato, chunky slices
3 Hard Boiled Egg, chunky slices
1 jar Hearts of Palm, chunky slices & drained
3 stalks Celery Heart, diced
1 medium White Onion, diced
3 stalks Green Onion, diced
Half Cup of Avocado Oil Mayonnaise
Two Tbsp sweet relish
Two tsp Wasabi Habanero
Chopped Italian Parsley topping

Preparation:

  • Potatoes & Eggs should be cooked & cooled before slicing
  • In a large bowl, toss in potatoes, eggs, heart of palm, diced celery, onion, green onion
  • In a separate bowl, mix the Avocado Oil Mayo w/ sweet relish, sprinkle in Wasabi Habanero (to individual taste) & mix well
  • Fold this wet mixture into the large bowl of Potatoes & Eggs etc.
  • Serve this XXX Potato Salad on a bed of red leave lettuce w/ dill pickle spears
  • Delicious as a sandwich, or with Fried Chicken, Hot Dogs, BBQ etc
e-Recipes

PINK KABOB

Posted on by dragon_admin_rm

Ingredients:

Strawberries (hulled)
Raspberries
Cherries (pitted)
Watermelon chunks
Pink Guava chunks
Red Pear chunks
Dragon Fruit (Brazilian red flesh variety) chunks
Chioggia Beet or Pink Daikon slices
Whipped Cream and/or Whipped Cream Cheese
General Tso’s Hot & Sour – half teaspoon

Preparation:

  • Skewer all of the fruit chunks
  • Serve on a bed of Chioggia Beet or Pink Daikon slices
  • Dip with Whipped Cream or Whipped Cream Cheese mixed with Hot & Sour (to individual taste)
  • Garnish with blood orange wedges & chopped parsley (optional)
  • Also delicious with mild cheeses
e-Recipes

GOOD AM BANANA WRAP

Posted on by dragon_admin_rm

Ingredients:

1 Banana halved length wise
2 Seaweed sheets (no added flavor)
Sprinkles of Coffee Chili and/or Toasted Sesame

Preparation:

  • Lay half a banana on each sheet of seaweed
  • Sprinkle lightly the Coffee Chili and/or Toasted Sesame onto the banana halves
  • Roll up the seaweed sheets and eat as a breakfast wrap
Recipes

MELLOW YELLOW KABOB

Posted on by dragon_admin_rm

Ingredients:

Yellow Kiwi chunks
Pineapple chunks
Mango chunks
Papaya chunks
Yellow Squash chunks
Lemon slices (thick)
Yellow Bell Pepper rings (raw)
Greek Yogurt plain (half cup)
Hot & Spicy Molasses (half teaspoon)

Preparation:

  • Skewer all of the above chunky ingredients
  • Serve skewers on a bed of Yellow Bell Pepper rings (raw)
  • Dip with plain Greek Yogurt mixed with Hot & Spicy Molasses (to individual taste)
  • Garnish with lime wedges & cilantro sprigs
e-Recipes

GREENIE KABOB

Posted on by dragon_admin_rm

Ingredients:

Kiwi chunks
Honey Dew Melon chunks
Avocado chunks
Green Grapes (large Globes)
Persian or English Cucumber slices (thick)
Lime slices (thick)
Asparagus spears (raw)
Greek Yogurt plain (half cup)
Garden Lemon Citrus (half teaspoon)

Preparation:

  • Skewer all of the above ingredients
  • Serve the skewers on a bed of raw asparagus spears
  • Dip with plain Greek Yogurt mixed with Garden Lemon Citrus (to individual taste)
  • Garnish with lemon wedges & mint sprigs if desired
e-Recipes

TOFU PATTY CAKES

Posted on by dragon_admin_rm

Ingredients:

1 container of extra firm tofu
1 cup panko
2 eggs (beaten)
1 can mushroom pieces (drained well)
1/4 cup cilantro (chopped)
2 tsp soy sauce (or soy paste)
1 tsp Chili Ginger
1 tsp Deep Roasted Garlic
1 tsp Toasted Sesame
1 tsp Sriracha Teriyaki
1/2 cup corn meal
1 Tbsp oil

Preparation:

  • Take tofu out of carton, put it in strainer over a bowl to catch excess water.
  • Cover w/ plastic wrap, put a heavy weighted object on top.
  • Refrigerate overnight & let more moisture drain down into bowl,
  • Next day, remove tofu from strainer and crumble into small pieces like ground meat in a bowl.
  • Add all ingredients in the bowl and mix very well.
  • Form 4 patties tightly patted down, coat them with corn meal (for added crunch).
  • Heat oil in pan over medium high heat, cook patty cakes for 4 minutes each side ’til golden.
  • Remove patty cakes onto paper towels to absorb grease.
  • Plate patty cakes onto a bed of frisee or arugula greens.

Serve with a dipping sauce by mixing 1/2 cup of mayo + 1 tsp Sriracha Teriyaki
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e-Recipes

PITA BREAD BLANCO PIZZA

Posted on by dragon_admin_rm

Ingredients:

4 whole pita bread rounds (toasted)
1 10 0z container of hummus (traditional)
2 cups plain greek yogurt
1 Tbsp Garden Lemon Citrus
1 Persian cucumber (shredded)
1/4 cup chopped parsley
1 can of sliced olives (drained)
1/4 cup feta cheese

Preparation:

  • Set out the pita breads on baking sheet & warm them in oven at 300 degrees for 5 minutes.
  • Spread hummus evenly on each pita.
  • Mix yogurt, Garden Lemon Citrus, cucumber, 50% of parsley.
  • Spread thin layer on top of hummus layer.
  • Sprinkle olives & feta cheese on top of each pita.
  • Finish by sprinkling the remaining parsley on pita.

Delicious with Pickled Beets, Radish, Peppers, or Onions.