Never Eat More Than You Can Lift

a tasty blog for fans of tasty food

Garlicky Baked Shrimp by Diana! August 12, 2010

Filed under: guest recipes :) — eatdrinkglam @ 1:47 pm

OK first and foremost, I must apologize.  It’s been way too long that I have waited to post a recipe.  Worst part is that Diana sent me this one over a month ago, maybe even over 2 months.   I’m sorry Diana…

Moving on, here is what she brings to the table: A delcious garlicky baked shrimp.  The recipe can be found here – http://www.realsimple.com/food-recipes/browse-all-recipes/garlicky-baked-shrimp-recipe-00000000031631/index.html

But I will also post :

Directions

  1. In a baking dish, combine 1 pound raw peeled and deveined medium or large shrimp, 4 cloves sliced garlic, and 2 tablespoons white wine. Season with salt and pepper. Sprinkle with a mixture of ¼ cup softened butter, ¼ cup panko bread crumbs, and 2 tablespoons chopped parsley.
  2. Bake at 425º F until the shrimp are opaque, 15 to 18 minutes.

And Diana’s tips:

– Use deveined shrimp

– She used 1/4 cup white wine rather than 2Tablespoons

-She served the shrimp and wine sauce on top of angel hair pasta

MMMMMMMMMMMMM!!!!!!!!!!!!!!!!!!!!!!!!!!!

 

Welcome Kara and her fabulous homemade dressing! June 8, 2010

Filed under: guest recipes :),salad dressing — eatdrinkglam @ 12:19 am

I am pleased to post my first guest blogger – Kara Humphrey.  Kara makes her own dressing and was kind enough to share one of her homemade recipes with us.  I think this is such a great idea!  Kara pointed out that homemade salad dressing are almost always cheaper than store bought brands, they taste fresher and they are healthier than store bought.  So why not, right?

Below is the recipe for Kara’s Homemade Raspberry Vinaigrette..mmmm!

1/3 cup raspberry vinegar (you can also use apple cider vinegar)
2/3 cup olive oil
1 tbs. Dijon mustard
Salt
Pepper
1 clove Garlic
Rosemary (however much you want)
1 tsp. sugar or agave syrup
I like to use a jar for salad dressings as it makes it easier to shake and mix. Old jelly jars are great for this. I used a jar that used to have a candle it in it. It’s less weird than it looks.
Add the chopped garlic and rosemary to the vinegar first and let it sit for about ten minutes. The vinegar helps to pull out the flavors of these two ingredients.
Then add the olive oil, mustard, salt, pepper and agave syrup (I use agave syrup as a sugar substitute for almost everything. You can get it at Trader Joe’s or Whole Foods. It’s less sweet than sugar and a great deal healthier).
Shake it like a Polaroid picture.
Pour over salad!

Kara also grows her own herbs which again – saves her money and tastes fresher!  Pictures below is her rosemary and lavender.

Special thanks to Kara!  Hope to see some more from her in the future!

 

These are a few of my favorite things June 3, 2010

Filed under: cheeeeeesey — eatdrinkglam @ 4:42 pm

I made a pizza a couple of weeks ago with the help of my friend, Natalie, and was very pleased with the outcome.  This was before the blog came to life so I decided to cook it again not only for picture purposes but because it was delicious.

The recipe (see recipe at the end of the post) comes from a Cooking Light magazine and involves some of my favorite ingredients – olive oil, garlic & cheese!

The recipe shows instructions for making your own dough but I chose to buy uncooked pizza dough from Publix bakery in effort to save time.  I let the dough sit out for about an hour before I start tossing it around.  I roll it with a rolling pin but tossing it back and forth between my hands seems to do the trick.  While I am tossing the dough, I have the oven pre-heating to 400 degrees with a pizza stone in the oven on the lowest rack.  The recipe called for the oven to be on 550 degrees but I learned the first time that my oven cannot really stand to be that hot for very long.

Once the dough is a circle with a 12-inch diameter, brush it with the olive oil & garlic mixture leaving 1/2 inch untouched around the perimeter of the circle.

Spread the ricotta cheese on next.

Place Muenster and Monterrey jack around the pizza until ricotta is covered.  Then sprinkle the gorgonzola cheese followed by the parmesan.  Slide the pizza onto the preheated pizza stone.

The pizza will take about 20-30 minutes.  I know this is a large range of time but different ovens vary and if your dough is thicker or thinner than mine was, it could affect cooking time.  Just keep an eye on it.  This photo shows what it looked like completely cooked.

Ingredients:

dough (make your own or do like I did and ask for it in the bakery section at Publix)

1 T. olive oil

2 T. chopped garlic

1/3 c. part-skin ricotta cheese

1 1/4 ounces of taleggio cheese (thinly sliced) – I could not find this type of cheese so I substituted with Muenster and Monterrey jack

1/4 c. Gorgonzola cheese

1/4 c. finely grated Parmigiano-Reggiano cheese

2 T. chopped fresh chives

Recipe:

1. Remove dough from the refrigerator.  Let stand, covered, 1 hour or until dough comes to room temperature.  Punch dough down.  Press dough out to a 12-inch circle on a lightly floured baking sheet.  Crimp edges to form a 1/2-inch border.

2. Position an oven rack in the lowest setting.  Place a pizza stone on lowest rack.  Preheat oven to desired temp (recipe says 550 degrees but my oven could not handle that heat).  Preheat stone 30 minutes before baking pizza.

3. Combine olive oil and garlic; gently brush mixture evenly over dough, leaving a 1/2 border.  Spread ricotta evenly over dough; arrange sliced cheese and Gorgonzola evenly over ricotta.  Top with Parmigiano-Reggiano.  Slide pizza onto preheated pizza stone, using a spatula as a guide.  Bake until crust is golden.  Cut into 10 wedges and sprinkle with chives. Yield: 5 servings (serving size: 2 slices)

Calories: 370

Fat: 14.1g

Protein: 14.6g

Carbs: 45.7g

 

Thank you to those that post reviews on cooking websites. May 20, 2010

Filed under: beef,Korean — eatdrinkglam @ 11:27 pm

Have you ever had a thought of a random food which caused your mouth to water a little and then you just HAD to have it?  Well, that happened to me on Monday while I happened to be planning out our meals for the week.  What was it?  Something I have never even had before – Korean BBQ!?  I think I first heard about this particular type of food when my fiance’s Dad told us about a company called Kogi out in Los Angeles.  He told us how this company ran a Korean BBQ restaurant out of trucks.  They tweet their locations and people would flock.  Cool idea, huh?  Well, since we don’t have such a thing in Atlanta, I decided to take matters in to my own hands.

As I usually do when I am presented with something new, I started googling.  I came across a delicious recipe on www.allrecipes.com (one of my go-to’s!)  Although the ingredients sounded good, I still was unsure.  What completely convinced me to try this was the fabulous reviews I read.  So I gathered my list…

I bought most of the ingredients at Publix.  However, I did not even attempt to look for rice wine and I stayed away from the ginger because honestly, I have never used ginger before and it intimidated me a little bit.  I figured my next spot, H-Mart, would have minced ginger to ease my worries.  Well, they had minced ginger alright – the smallest portion you could buy was about 3 cups worth.  I needed 1 teaspoon.  So I bought fresh ginger.

Side note: I bought ginger, 6 pack of garlic, 17.66 oz. rice wine, beef bouillon cubes, brown rice, and even a cold Starbuck’s frappacino for the ride home.  My total was $9.56.  If you can do just your produce shopping alone at an H-Mart, you will be golden.  And you can find almost any quirky produce item you need there.


So back to the food.  I had my ingredients and all I needed to do was make the marinade and wait a few hours.

In case you are a mincing-ginger newbie like I was, it’s really quite simple.  Just chop off the skin and then start chopping just like you would garlic.  No big deal :)

After the beef has marinated for at least 2 hours (the longer the better) throw it on a grill pan for about 5 minutes tossing and turning the meat while it cooks.

The outcome was GREAT!  It was extremely tasty and will definitely be made again.  It even impressed the fiance and that’s not an easy thing to do, especially when it comes to new recipes!

I served the beef with brown rice which was not great.  I will perfect that some more with the help of my mother (she has some great brown rice suggestions) and be sure to post.  Brown rice can be pretty tempermental and there are many different ways to cook it.

Click here to get this Korean BBQ recipe that I highly suggest!

TO MY L.A. READERS:  I would love to hear if you have had Kogi and your feedback on it!

 

Steak. Salad. Simple. May 19, 2010

Filed under: beef,quick and easy — eatdrinkglam @ 8:02 pm

Looking for a quick tasty dinner?  Steak and salad might be one of your fastest options, especially if you enjoy a rarer piece of meat like myself.  The fiance picked up two ribeye steaks at our local H-Mart for $6!  2 of them…$6!  They weren’t the absolute best cuts of meat but if you marinate using the necessary tenderizing ingredients and know what you are doing on the grill, you won’t be disappointed. 

I made a red wine based marinade with a cheap bottle of Pinot Noir that I had lying around.  I threw in some olive oil, thyme, minced garlic, kosher salt and fresh ground pepper.  It’s important that your steaks are completely covered in the marinade for the tenderness to stay even through out the meat.  I find that using a ziploc bag makes it easier to get all of the meat covered. 

The grill is where you make it or break it when it comes to steak.  I found some great tips on this website for not only marinades but also grilling to perfection.  Some of those tips included:

  • Browning a steak all over kills any bacteria so do not be concerned about serving a rare steak. Steaks cannot be contaminated with bacteria inside because cattle have thick skin, so as long as the outside of the meat is browned the steak is safe.
  • If you are grilling your steak, you will need a very hot grill, which will sear the outside of the steak and lock in the juices. Do not cut your steak open to check doneness because juices will escape. You can feel it instead. A rare steak is soft. A medium steak is springy. A well done steak is firm. If you have a meat thermometer, a medium rare steak will be 145 degrees F.
  • Always let your steak rest for five minutes or more after cooking to allow the juices to spread out

And something new I learned last night: 

When steak is cooked at a high temperature over a flame, cancer-causing agents called HCAs are sometimes produced. Using marinades is thought to discourage HCAs to form on char-grilled meat. A steak marinade will add plenty of flavor to steak and most of them are healthier than smothering a non-marinated steak in mayonnaise or a high sugar sauce afterwards.

To finish up the meal, I threw a light caesar salad together.  That was all we needed. 

Steak. Salad. Simple.

 

Endless pot of chicken! May 18, 2010

Filed under: chicken,leftovers,spicy! — eatdrinkglam @ 3:29 pm

Since Diana originally suggested the Slow Cooker Buffalo Chicken recipe to me, it was only natural that I asked her if I could post what she did with her delicious left overs.  She did what most American human beings would do – made a pizza! 

Buffalo Chicken Pizza

Ingredients

  • pre-made pizza crust
  • texas pete wing sauce
  • ranch dressing
  • shredded buffalo chicken
  • shredded monterrey jack cheese
  • olive oil

Preparation

Combine wing sauce and ranch (or blue cheese) dressing together to make sauce base. Brush olive oil around the outside of the pizza crust. Spread wing sauce mixture on pizza. Add chicken on top of crust. Sprinkle cheese. Cook at 375 degrees for 30 minutes. Serve with a side of ranch.

Sadly she did not take a picture to post on the blog but she also did not expect to have her pizza posted on a blog.  So do your best to imagine the savory dinner!

 

Table for one, please. May 17, 2010

Filed under: chicken,leftovers,quick and easy,slow cooker,spicy! — eatdrinkglam @ 8:03 pm

As if it’s not hard enough to cook for just two people (one of those two people being very picky), it can be even harder cooking for one.  Having leftovers helps the situation quite a bit.  Especially having leftovers where you can create something different than the night before.  Yesterday I made a recipe that my friend Diana suggested to me – Slow Cooker Buffalo Chicken Sandwiches.  The chicken came out just perfect and luckily I had a ton left over.

CLICK HERE FOR THE SLOW COOKER BUFFALO CHICKEN RECIPE!

Tonight I will create buffalo chicken tostadas.  It won’t be anything fancy as I am in a mood for a “quick dinner” tonight but it will be better than a frozen meal.  Tostadas have endless possibilities – fancy, quick, healthy, not-so healthy…  Buffalo chicken does not fall under the “healthy” category but it is OK to treat yourself every now and then :)

Here is what I did…

Buffalo Chicken Tostadas

1 serving, 2 tostadas

Ingredients (amounts are “ish”)

  • 2 corn tortillas
  • 2 cups shredded buffalo chicken (refer to slow cooker recipe above)
  • 1/4 cup shredded mozzarella
  • 2 T. ranch dressing or blue cheese dressing
  • 1/2 cup shredded lettuce

Preparation

  1. Preheat oven to 375 degrees F
  2. Coat tortillas on both sides with cooking spray.  Place both tortillas on baking sheet.  Bake, turning once, until crisped and lightly brown, about 10 minutes.
  3. Right before the tortillas are finished, reheat the shredded chicken in the microwave for 1 minute or until warm.
  4. When tortillas are crisped, remove them from the oven and brush with your choice of dressing.  Top with chicken.  Sprinkle shredded mozzarella and lettuce.
  5. Enjoy!

 

 
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