Cauliflower Grits with Blackened Shrimp

7/29/2019

Cauliflower Grits with Blackened Shrimp
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Pair cauliflower grits with blackened shrimp to make a lightened up, low-carb version of the classic Southern recipe. The result = delicious flavor and extra veggies!

Did you grow up eating grits? It is definitely a southern comfort food dish, but I know a lot of people who have never tried them before! Traditionally, grits are made by boiling cornmeal with milk or water – similar to porridge or oatmeal. They are often served as a side for breakfast or dinner and they can be sweet (with butter and sugar) or savory (with butter, cheese and/or bacon).

Shrimp and grits is a quintessential southern dish that’s served for dinner. If you go to any southern restaurant, you’ll likely see shrimp and grits on the menu. Obviously, this cheesy and buttery dish can be a pretty indulgent meal so I decided to lighten up the classic recipe and use cauliflower in place of cornmeal to make low-carb shrimp and grits.

Plate of cauliflower cheese grits topped with blackened shrimp and chipped fresh parsley. A fork is resting on the plate.

What do Cauliflower Grits Taste Like?

The taste of grits, regular or cauliflower, totally depends on the flavors used to season them because they’re quite bland on their own. In these cheesy cauliflower grits, the cauliflower takes on the flavor of the cheese and the spicy shrimp we’re serving on top. I kept this recipe pretty simple with milk, butter, salt and pepper but you can add in any additional flavors you’d like! I think a rosemary and garlic version would also be delicious.

Low Carb Swap

Replacing regular grits with cauliflower grits makes this classic dish significantly lower in calories and carbs. A portion of regular shrimp and grits with just 1 cup of cooked grits has around 30 grams of carbs and 2 grams of fiber, whereas a portion of cauliflower shrimp and grits had 9 grams of carbs and 4 grams of fiber. Whether you’re looking to eat fewer carbs or want to increase your fiber intake, using cauliflower grits instead of regular grits is such a healthy swap!

This meal is light enough for a delicious summer dinner but also so comforting! It reminds me of my childhood, but I am not left feeling super heavy or bloated because of the upgraded ingredients.

Ingredients in Cauliflower Grits

cauliflower
milk – I used unsweetened almond milk but use whatever milk you have on hand
butter
sea salt + black pepper
Parmesan cheese
shrimp
blackened seasoning or cajun seasoning – I made my own but you can definitely buy a pre-made seasoning mix
fresh parsley

How to Make Shrimp and Grits

The first step is to take cauliflower florets and make them into cauliflower rice! Add the cauliflower into a food processor and pulse until the florets are broken down into small pieces. I prefer to pulse until the pieces are a little smaller than cauliflower rice.

After your cauliflower is prepped, it’s time to make grits! Heat a medium skillet over medium heat. Add the butter, cauliflower, milk, butter, salt and black pepper to the pan. Bring to a simmer and stir frequently until the mixture is soft and smooth and looks like grits! Remove from the heat and stir in the Parmesan and season with salt and pepper to taste. Cover and keep warm as you make your spicy shrimp.

Melt butter in a large skillet over medium-high heat. Add the shrimp and blackened seasoning and toss until the shrimp are seasoned and cooked through. The shrimp will be opaque pink when done – it should take only 4-5 minutes. Remove shrimp from the heat and add the parsley, lemon juice, and water and stir to make sure the shrimp is coated with all the yummy seasonings.

Time to eat! Divide up the grits among shallow bowls and top with the shrimp. If you’re feeling fancy, garnish with fresh parsley and enjoy!

If you make this cauliflower shrimp and grits, be sure to leave a comment and star rating below letting us know how it turned out. Your feedback is so helpful for the EBF team and our readers!

Cauliflower Shrimp and Grits

Author: Brittany Mullins
Yield: 4

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Description

Pair cauliflower grits with blackened shrimp to make a lightened up, low-carb version of the classic Southern recipe. The result = delicious flavor and extra veggies!

Ingredients

1 medium-large head cauliflower (about 2 pounds), trimmed and cut into small florets
1 cup milk (I used unsweetened almond milk)
2 Tablespoons butter, divided
1/2 teaspoon sea salt + more to taste
fresh ground black pepper, to taste
1/3 cup grated Parmesan + more for serving
1 lb. peeled and deveined tail-on medium shrimp
1 Tablespoon blackened seasoning (or cajun seasoning)
2 tablespoons chopped fresh parsley

Instructions

Add cauliflower into a food processor and pulse until the florets break down into fine pieces. You want it to be smaller than the size than cauliflower rice, about the size of regular grits and it’s okay if it clumps together. This step might be easier done in two batches, depending on the size of your food processor.
Add 1 Tablespoon butter to a medium saucepan over medium heat. Transfer to a medium saucepan, pulse the remaining cauliflower and add that to the pan too. Add milk, 1 tablespoon of the butter, 1/2 teaspoon salt and several grinds of pepper and bring to a simmer over medium-high heat. Simmer, stirring frequently, until the mixture is soft and smooth and looks like grits, about 10 minutes. Remove from the heat, stir in the Parmesan and taste. Add more salt and pepper if you’d like. Cover and keep warm.
Melt the remaining 1 tablespoon of butter to a large skillet over medium-high heat. Add the shrimp, blackened seasoning and toss until the shrimp are pink and just cooked through, about 4 to 5 minutes. Remove from the heat, add the parsley, lemon juice and 1 tablespoon water and stir to coat the shrimp with the sauce. Season with salt and pepper.
Divide the cauliflower grits among shallow bowls, top with the shrimp and garnish with fresh parsley. Serve immediately.

Notes

Adapted and inspired by Food Network.

Category: Lunch/Dinner
Method: Stovetop
Cuisine: Cajun

Nutrition

Serving Size: 1/4 of recipe
Calories: 199
Sugar: 3g
Sodium: 1155mg
Fat: 10g
Carbohydrates: 9g
Fiber: 4g
Protein: 21g

Keywords: cauliflower shrimp and grits

More Upgraded Comfort Food Recipes:

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July 29, 2019 at 07:24AM

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Blackberry Cobbler

7/28/2019

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Blackberry Cobbler
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Have an excess of blackberries? Make biscuit-topped blackberry cobbler! It's easier and faster than pie. Start it before dinner and it will be ready in time for dessert.

Photography Credit: Elise Bauer

Have blackberries but not the time to make a pie?

Make a cobbler instead! An easy blackberry cobbler makes a delicious dessert. That’s what I love about cobblers.

What is a cobbler?

Cobblers are really easy fruit desserts typically made with a biscuit-like topping. If you have a couple baskets of berries or some stone fruit sitting around, you can quickly prep an easy cobbler before dinner, let it cook while you’re eating dinner, and it will be ready in time for dessert.

Serve it topped with whipped cream or a side of vanilla ice cream.

Easy Blackberry Cobbler

How to Pick Blackberries for Blackberry Cobbler

During the peak of summer, blackberries are in full force, not only in markets, but all along roadsides, hills, and dales almost everywhere. If you’re out picking, look for the blackest of berries.

The fruit should easily come off the vine when you pick them. And watch out for the thorns! Blackberries tend to grow in big patches worthy of Brer Rabbit. Long sleeve shirts are a must.

Blackberries range in sweetness from quite tart to wonderfully sweet, so test your berries and adjust the amount of sugar in this blackberry cobbler recipe depending on how sweet your berries are.

What if I don’t have fresh blackberries?

You can make this recipe with frozen berries. Just make sure you defrost them first and drain the excess liquid before using them.

How to store cobbler

Fruit cobblers like this one should last fine loosely covered on the counter at room temperature (away from direct sun) for 2 to 3 days. Just warm it up a little in the oven before serving.

If you want to store it longer than that, wrap it tightly first in plastic wrap, then foil, and freeze it for up to 3 months.

MORE BLACKBERRY INSPIRATION! Try these recipes:

Blackberry Cobbler Recipe

You can use fresh or frozen berries for this blackberry cobbler. If using frozen, defrost and drain first.

Make sure you do a taste test to adjust sugar levels. Some berries are more tart than others and need more sugar for balance.

Ingredients

For the berry mixture:

4 cups blackberries, rinsed clean
1/2 cup white granulated sugar (less or more to taste, depends on how sweet the berries are and how sweet you would like your cobbler to be)
1 teaspoon lemon zest
1 tablespoon lemon juice
1/4 teaspoon cinnamon
1 1/2 tablespoons cornstarch (or instant tapioca)

For the cobbler topping:

1 cup all purpose flour
3 tablespoons sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons unsalted butter
1/4 cup milk
1 large egg, lightly beaten

Method

1 Make the berry mixture: Put the blackberries, sugar, lemon zest and juice, cinnamon and cornstarch in a 9x9 baking dish. Stir to combine everything and make sure that the berries are all evenly coated with sugar.

Let sit for 30 minutes for the berries to macerate so that the sugar dissolves and the berries release their juices.

2 Preheat your oven to 350°F.

3 Make biscuit dough topping: Vigorously whisk together the flour, 3 tablespoons of the sugar, baking powder, and salt in a medium bowl. Cut the butter into the flour mixture with your fingers or a fork until the topping mixture resembles coarse crumbs.

Make a well in the center and stir in the milk and beaten egg until the dough is just moistened.

4 Top the cobbler: Scoop up the dough in large spoonfuls, and drop over the berries in the baking dish like cobblestones.

5 Bake: Bake for 30 minutes at 350°F, or until the berry mixture is bubbly and the topping is nicely browned.

Blackberry Cobbler

Great served with whipped cream or vanilla ice cream.

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Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

The Best Dry Rub for Ribs

7/28/2019

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The Best Dry Rub for Ribs
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I grew up in St. Louis, where we take our BBQ seriously. Though there are myriad styles of BBQ, I always have a simple, go-to BBQ spice rub on hand for pork and ribs.

I’ll use it as a base from which to add layers of flavors, then add sauce on top. Other times I’ll use it as is (especially on pork chops) for an easy and quick meal.

BBQ Spice Rub for Pulled Pork - overhead shot of red spice rub in jar

WHAT’S IN THIS DRY RUB

This BBQ rub uses a lot of dark brown sugar to give it sweetness and a tiny flavor of molasses that the brown sugar imparts. There’s also mustard and cayenne to give it a little bit of heat and smoked paprika to add a touch of smokiness.

Onion and garlic powder round out the flavor with their aromatic notes, and tiny bit of allspice is the secret ingredient that will have your guests asking “what’s in this rub?” at the dinner table.

WAYS TO CUSTOMIZE THE RUB

Like all spice blends, you can customize it to your own taste:

If you like your BBQ rub less sweet, use less brown sugar (reduce to 1/2 cup) or swap it for coconut sugar to make it paleo friendly.
Consider more pepper or reduce the salt to suit your palate.
Omit the allspice or substitute it for cinnamon or nutmeg to add some earthiness. Omit the cayenne if you don’t like spicy.
Add red chili peppers, Korean chili flakes, or Aleppo peppers for more complex spicy notes.
Add cumin or coriander for some more depth.

USE THE BEST HERBS AND SPICES

Dried pantry herbs and spices will lose potency and flavor over time, and for this spice rub you definitely want fresh dried herbs spices.

Most spices last 2 years when properly stored, though it depends on the herb or spice. The best way to test is to crumble a pinch of the spice or herb with your fingers and then smell it. If the herb or spice smells musty or you can barely smell it, you probably need to replace it.

Pro tip: Use an airtight glass jar to mix the ingredients together and you’ll save on cleanup!

HOW LONG DOES THIS RUB LAST AND HOW SHOULD I STORE IT?

Store this spice rub in an airtight container in the pantry with the rest of your herbs and spices, clearly labeled with the date. If the spices you used are fresh, the rub should last about a year, though the brown sugar might harden a bit in the meantime. This makes the rub difficult to use, and so you should make a new batch when and if this happens.

All Purpose BBQ Pork Spice Rub - jar of bbq spice rub

HOW TO USE THIS SPICE RUB

This spice rub is great on pork chops, pork loin, pork shoulder/butt and ribs. You can use it by itself or in conjunction with your favorite BBQ sauce for an additional flavoring.

FOR RIBS:

If you’re using it on ribs without any other seasonings or ingredients, rub the ribs all over with the spice mix, applying it liberally until no more rub will stick to the ribs. You can grill right away or you can let the ribs rest for an hour or overnight in the refrigerator for the rub flavor to penetrate.

Grill over low heat (200°F to 250°F) like you would these Memphis Style Ribs, flipping the ribs every hour for about 4 hours (although depending on the heat of your grill it can be up to 6 or 7 hours).

FOR PORK SHOULDER BUTT/ROAST:

Generously rub the spice mix all over the pork shoulder roast. Get the rub into all the crevices! Wrap it well in butcher paper or plastic wrap and place it back in the fridge overnight to let the rub spices infuse flavor into the roast.

The next day proceed to cook the meat with the method you like. Use a slow cooker to make BBQ pulled pork tacos similar to these Mexican Pulled Pork Tacos, a pressure cooker for these carnitas, or grill it slowly to make sure it gets some smoke, like in these BBQ Pork Shoulder on a Gas Grill.

FOR PORK CHOPS:

Drizzle a little bit of oil over the pork, then sprinkle and rub in as much spice blend as you want. Like the ribs, you can rest the chops for an hour or in the fridge overnight, or cook them right away. Grill or pan fry as you normally would.

Just keep a look out for high heat, as the sugar in the rub burns easily. Lower heat for both methods of cooking is recommended.

You can also sous vide the pork chops, although if you do be sure to sprinkle more rub on to the chops right before the reverse sear. But again, remember when reverse sear the meat, cook it at a low temperature as the sugar in the rub will caramelize and burn above 250°F.

WANT SOME INSPIRATION FOR THESE RUBS? CHECK IT OUT!

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July 28, 2019 at 09:02AM

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The Best Dry Rub for Chicken

7/28/2019

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The Best Dry Rub for Chicken
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This premade All Purpose Chicken Spice Rub is great on every part of the chicken! You can even sprinkle it on roasted potatoes or vegetables.

Photography Credit: Irvin Lin

Summertime means pulling out the grill! When I cook out, I usually want to stick to the basics, nothing too fussy. That often means picking up some chicken and throwing some rub on it before I grill it.

I like to make my own spice rub because I can control what goes into it and tweak it to my own tastes. Having a pre-made batch of the rub stored in the pantry means dinner is ready fast.

Dry rub chicken wings overhead shot of dry rub in jar with lid on side

WHAT’S IN THIS SPICE BLEND

This chicken rub uses a lot of paprika, along with granulated garlic and onion powder. It also has herbal notes with the addition of oregano and dried thyme. The coriander adds a floral, citrusy note, which works well with the neutral flavor of chicken meat.

CUSTOMIZE YOUR RUB

As with all spice rubs, you can customize the blend to your own taste.

Omit the cayenne if you don’t like it spicy.
Consider more pepper or reduce the salt to suit your palate.
Add herbs and spices such as dried basil, parsley, marjoram or sage to give the rub a more pronounced green herbal note.
Lemon, lime or orange zest add a citrus touch.
Porcini mushroom powder gives the blend an earthy savory umami kick. You can find it upscale grocery stores and online.

USE FRESH SPICES AND HERBS

Pantry herbs and spices don’t go bad, but they do lose potency and flavor. It’s best to use fresher dried herbs and spices for best flavor with this rub.

Most herbs and spices have a 2-year shelf life for potency. You can test each herb and spice by crushing a pinch of the spice or herb with your fingers and smelling it. If it smells dull or musty, it’s time to replace it.

Pro tip: Use an airtight glass jar to mix the ingredients together and you’ll save on cleanup!

Chicken spice rub recipe - mix of spices in bowl

HOW LONG DOES THIS RUB LAST AND HOW SHOULD I STORE IT?

Store this spice rub in an airtight container in the pantry with the rest of your herbs and spices, clearly labeled with a date. If the spices you used are fresh, the rub should last a solid 2 years. If your spices aren’t quite that fresh, the rub won’t last as long.

WHAT TO USE IT ON

This spice rub is great on all chicken parts—breasts, thighs, legs, or wings. You can even sprinkle it on a whole chicken to grill or roast. It’s also delicious on roasted potatoes or as a seasoning for veggies in general.

HOW TO USE IT

Drizzle a little bit of oil over the chicken, then sprinkle as much rub as you want all over the chicken. Use your fingers to rub the spice blend in. Then grill or roast in the oven as you normally would! You can even use this rub to make a sheet pan dinner, meaning you have dinner ready in no time.

AYE, THERE’S THE RUB! HERE ARE FIVE WAYS TO USE THEM!

The Best Dry Rub for Chicken Recipe

Ingredients

1/4 cup paprika, smoked or sweet
3 tablespoons ground black pepper
3 tablespoons granulated garlic
3 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons dried thyme leaves
1 tablespoon kosher salt
2 teaspoons coriander
1 teaspoon cayenne pepper

Method

1 Mix: Place all the spices in an airtight glass jar and shake gently to combine.

2 Store: Store in an airtight container for up to 2 years.

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July 28, 2019 at 09:02AM

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Skinnytaste Meal Plan (July 29-August 4)

7/27/2019

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Skinnytaste Meal Plan (July 29-August 4)
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A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers SmartPoints®.

This week’s meal plan takes advantage of summer fruits and vegetables like zucchini, tomatoes, corn and watermelon.

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here!

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (7/29)
B: 2 scrambled eggs (0) and 1 ounce avocado (1)
L: Greek Chickpea Salad (6)
D: Cream of Zucchini Soup (1) with White Bean Caprese Salad (2) and 2 ounces multigrain baguette (3)

Totals: Freestyle™ SP 13, Calories 813*

TUESDAY (7/30)
B: Strawberry Peanut Butter Swirl Bowls (7) (½ recipe)
L: Greek Chickpea Salad (6)
D: Tzatziki Fish Tacos (6) with Watermelon Agua Fresca (0)

Totals: Freestyle™ SP 19, Calories 975*

WEDNESDAY (7/31)
B: 2 hard-boiled eggs (0) and a plum (0)
L: Greek Chickpea Salad (6)
D: Chicken and Broccoli Stir-Fry (4) with ¾ cup brown rice (5)

Totals: Freestyle™ SP 15, Calories 879*

THURSDAY (8/1)
B: Strawberry Peanut Butter Swirl Bowls (7) (½ recipe)
L: Greek Chickpea Salad (6)
D: Za’atar Lamb Chops (4) with Grilled Corn Salad with Feta (3)

Totals: Freestyle™ SP 20, Calories 911*

FRIDAY (8/2)
B: 2 hard-boiled eggs (0) and a plum (0)
L: Chicken Club Lettuce Wrap Sandwich (5) and an apple (0)
D: Basil-Parmesan Salmon (3) with Zucchini Carpaccio (2)

Totals: Freestyle™ SP 10, Calories 912*

SATURDAY (8/3)
B: Chocolate Chip Zucchini Bread (5) with a banana (0)
L: The Skinny Tuna Melt (4) (recipe x 2)
D: DINNER OUT!

Totals: Freestyle™ SP 9, Calories 484*

SUNDAY (8/4)
B: Chocolate Chip Zucchini Bread (5) with 1 cup mixed berries (0)
L: 2 cups Summer Macaroni Salad with Tomatoes and Zucchini (6) (½ recipe)
D: Grilled Chicken Bruschetta (4) with corn on the cob (0)

Totals: Freestyle™ SP 15, Calories 842*

*This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate
your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits,
snacks, dessert, wine, etc.

(more…)

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July 27, 2019 at 01:47PM

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Caprese Pasta Salad

7/27/2019

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Caprese Pasta Salad
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Make the most of your next backyard barbecue with this simple, easy-to-make, and utterly delicious Caprese Pasta Salad. Fresh tomatoes and basil mixed with al dente pasta and creamy mozzarella—summer never tasted so good!

Photography Credit: Sally Vargas

In its simplest form, Caprese is a side dish made of mozzarella cheese, sliced tomatoes, and fresh basil drizzled with olive oil. That’s it!

For this recipe, I wanted to extend the reach of those beautiful tomatoes and cheese without overcomplicating a recipe where the beauty lies partially in its ease to assemble.

To keep things simple, I only added pasta, minced raw garlic, salt, and pepper. We love garlic in our family, so I like this with five cloves, but feel free to add as much or as little as you’d like!

How to Make Caprese Pasta Salad - bowl of caprese salad with pasta with two smaller bowls and forks

A VERSATILE PASTA SALAD

I love this pasta salad because it’s so versatile. I can use it to serve my family dinner on a busy weeknight, pack it in my daughter’s lunch for summer camp, or bring it along as a side dish to a neighborhood potluck. It tastes lovely warm, cold, or at room temperature.

TEAR THE BASIL AND MOZZARELLA

If you have little ones who love to help in the kitchen or friends standing around before a party asking what they can do, put them to work tearing basil leaves and mozzarella.

I don’t bother with a knife to cut the basil because it’s easy to bruise, and the casual thrown together look of this salad is what makes it such a welcoming, easy summer dish.

I treat the mozzarella the same way. Slice the round ball then tear the slices into pieces and toss them in with the cooked pasta.

How to Make Caprese Pasta Salad - bowl of caprese salad with pasta

IN SEASON TOMATOES ARE BEST

I’m the first person to say grocery store tomatoes have come a long way since the ‘80s, but still, nothing beats a fresh, ripe garden tomato. If you really want this dish to shine, wait to make it until tomatoes are in season.

This recipe calls for cherry tomatoes, but if you don’t have any or can’t find them, then go ahead and slice a large tomato as you would to top a hamburger, then cut it into half-moons or quarters.

HOW TO SERVE THIS SALAD

Fresh basil and tomatoes are always best served straight away, but life is life, and sometimes you have to make salads ahead of time. If that’s what’s happening in your world, we’ve got you covered!

The oil will solidify once you store this salad in the refrigerator, and it will look weird and a little unappetizing. To make it presentation-worthy again, do the following:

If you have leftovers you want to serve the next day: Just zap your refrigerated leftovers in the microwave for 30 seconds, and toss before you serve it for round two. That should be enough time to return the oil to a liquid state. If not, keep heating it gently, 15 seconds at a time.
If you want to take this to a picnic or a potluck: Then make the whole thing a day ahead of time, but wait to add the mozzarella. Keep the salad in the fridge. Zap it in the microwave following the instructions above, then add the torn mozzarella just before leaving for your get together.

TRY THESE OTHER PASTA SALAD RECIPES!

Caprese Pasta Salad Recipe

We love garlic in our family, so I like this with five cloves, but feel free to add as much or as little as you’d like!

Ingredients

1/2 pound small shaped pasta, such as orecchiette, farfalle, or campanelle
1 tablespoon + 1/2 teaspoon Kosher salt
1/3 cup olive oil
3 to 5 garlic cloves, minced
1 teaspoon freshly ground pepper
1 pound (3 cups) cherry or grape tomatoes, halved
8 ounces mozzarella, torn
10 large fresh basil leaves, torn

Method

1 Cook the pasta: Bring a large pot of water to boil and add 1 tablespoon of kosher salt. Add the pasta and cook according to package instructions, or until the pasta reaches al dente stage. If the pasta is too soft or overcooked, it will break apart when mixed with the other ingredients.

2 Make the sauce: In a large serving bowl, stir together the oil, minced garlic, pepper, and ½ teaspoon kosher salt.

3 Drain the pasta: When the pasta is done, drain it into a colander and tap it a few times to make sure you get most of the water off the pasta. Add the pasta to the bowl with the olive oil. Stir to coat.

4 Bring it all together: While the pasta is cooling, slice the mozzarella in rounds, then tear those rounds into smaller pieces about the size of a nickel or a quarter, though they will range in shape and size. Don’t worry if the pasta isn’t completely cool. Just toss it a couple of times before you add the cheese. Add the torn cheese to the pasta. Slice the tomatoes in half, and tear the basil leaves, adding each as you go.

Caprese Salad with Pasta - knife and mozzarella on a cutting board How to Make Caprese Pasta Salad - torn basil on a cutting board

5 To Serve: Give everything a quick stir to coat it in the olive oil, and you’re done! Serve cold, warm, or at room temperature.

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Summer Miller

Summer Miller is an Associate Editor for Simply Recipes based in Nebraska. Her work has appeared in Bon Appetit, Eating Well, Grit, SAVEUR, and Every Day with Rachael Ray, among others. Her first book is New Prairie Kitchen (Agate Publishing, 2015).

Simply Recipes 2019 Meal Plan: July Week 5

7/27/2019

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Simply Recipes 2019 Meal Plan: July Week 5
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Simply Recipes 2019 Meal Plan: July Week 5

This week's meal plan checks all the boxes! Foil packs for a "no dishes" dinner, grilled tacos with fruit salsa, salmon poke bowls, juicy burgers, and creamy basil artichoke mac and cheese!

This month, we welcome back Marta Rivera for more of her meal plans. Marta is a trained chef, mom of twins, and wife to a newly-retired soldier!

Before diving in, we wanted to highlight the ultimate way to save time in your week: having your groceries delivered right to your door. Click on the red “Add to Shopping List” button at the bottom of any recipe or the “Shop Ingredients” button below, and check it out! We call this feature “Relish” and we’re into it because, really, dinner can be simpler.

Most of us are in the thick of summer vacation, so my hope for you (and myself) is to at some point this season get away on a fabulous vacation.

Right now, however (pathetically enough), my vacation consists of me soaking my feet in an inflatable pool on the back porch. I’ll look on the bright side, though: at least I’ll be able to make, and enjoy, meals fit for a five-star resort. I’m even going to throw in a decadent dessert, just for good measure.

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July 27, 2019 at 09:01AM

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Baked Corn and Crab Cakes

7/26/2019

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Baked Corn and Crab Cakes
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Deliciously Baked Corn and Crab Cakes made with lump crab and sweet summer corn. Bake them in the oven or air fryer!

Baked Corn and Crab Cakes

If you love crab cakes, you may also love these Waffled Crab Cakes, Baked Lump Crab Cakes with Red Pepper Chipotle Lime Sauce and even Crab Caked Benedict with Avocado Relish (also good as a breakfast!).

(more…)

The post Baked Corn and Crab Cakes appeared first on Skinnytaste.

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July 26, 2019 at 06:45PM

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Chocolate Zucchini Bread

7/26/2019

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Chocolate Zucchini Bread
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Chocolate Zucchini Bread

Earlier this week, I wrote about my seasonal love affair with zucchini. When it’s at its peak, I add zucchini to all sorts of savory summer recipes – pasta, pizza, lasagna, and soup, to name a few – but I absolutely cannot let zucchini season pass by without using it in sweet recipes, too. This year, moist, fudgy chocolate zucchini bread has been my sweet zucchini recipe obsession.

This double chocolate zucchini bread recipe is based on the chocolate zucchini muffins from our first cookbook. While I love that recipe, I wanted to make a version that worked well as a loaf for slicing and enjoying with a morning latte or afternoon coffee. This super easy, delicious recipe came out better than I could have imagined – it has a perfect cakey crumb, delectable moist texture, and rich chocolate flavor. Like my traditional zucchini bread recipe, this one makes two loaves. We gobble them up pretty quickly at our house, but if you have extra, pop one loaf in the freezer for another day, or share it with a friend!

Chocolate zucchini bread recipe ingredients

Healthy Chocolate Zucchini Bread Recipe Ingredients

My chocolate zucchini bread is rich, moist, and perfectly spiced, but it’s secretly healthy, too! Here’s what I use to make this delightful summer treat:

Flour – A mix of white and whole wheat flour gives it a perfect moist texture and a little whole grain power.
Baking powder & baking soda – They make the bread nice & puffy.
Cinnamon & nutmeg – They add a lovely spiced contrast to the chocolate.
Sea salt – I add a dash to highlight the rich chocolate flavor.
Maple syrup – I swap maple syrup for granulated or brown sugar, so this healthy chocolate zucchini bread is refined sugar-free!
Eggs – They help the bread rise and add richness.
Almond milk – I use it instead of dairy milk to make this chocolate zucchini bread wonderfully moist.
Coconut oil – I use a scant ¼ cup of melted coconut oil to make the bread rich, but not too decadent.
Vanilla – A healthy 2 teaspoons adds depth to the spiced chocolatey flavor.
Zucchini – I grate mine on the largest holes of a box grater to get the best moist, zucchini-flecked texture!
Chocolate chips – I don’t recommend skimping on these guys! They make the inside of the bread super fudgy and delicious, and I sprinkle some on top too.

How to make chocolate zucchini bread

Mix together the dry ingredients, whisk together the wet ingredients, and gently stir the dry mixture into the wet. Fold in the chocolate chips, pour the batter into two pans, and bake until a toothpick inserted into the center comes out clean!

Double Chocolate Zucchini Bread Recipe

Chocolate Zucchini Bread Recipe Tips

Be careful not to overmix! As with all baking recipes that use wheat flour, overmixing the batter will make the bread dense. Stir until everything is just combined to get soft, moist & puffy loaves.
Use two packed cups of zucchini. The zucchini is essential for adding moisture, so pack your cups full! Skimping on it will yield a dryer final loaf.
Bake once, eat twice. This recipe makes two loaves. I like to enjoy one right away and slice and freeze the other for quick breakfasts or whenever I have a chocolate zucchini bread craving.
Try changing it up! Swap half the chocolate chips for chopped walnuts or dried tart cherries. Or, if you have it on hand, use yellow squash in place of the zucchini. Let me know what variations you try!

Double Chocolate Zucchini Bread Chocolate Zucchini Bread Recipe

If you love this chocolate zucchini bread…

Try my banana bread, pumpkin bread, or chocolate zucchini cake next!

Chocolate Zucchini Bread

Click here to browse more recipes!

The Friday Buzz! Collapsible Water Bottles Grilling Eggs and Cookbooks Galore!

7/26/2019

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The Friday Buzz! Collapsible Water Bottles, Grilling Eggs, and Cookbooks Galore!
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Welcome to The Friday Buzz, our roundup of all good things, good advice, good feelings. It’s the happy hour of blog posts! Up this fabulous week… Collapsible Water Bottles, Grilling Eggs, Cookbooks Galore, and more!

Ack! July is almost over and I just finished my third trip of the month and have one left to go! It’s been super busy, and I’m looking forward to a relaxing August. I’m envisioning lotsa trips to the coast, and yes, I said COAST!

Remember, I’m in Oregon, so we live the “coast life”… not the beach life. We show up with jackets and pants and bring plenty of blankets. The first dip into the ocean is absolutely frigid, but pretty soon, it just numbs your feet right up and you can splash for a few hours! P.S. This is my favorite beach so far! Have you ever been? Our friend, Bev over at Bev Cooks just spent a month there and wrote about her stay. You should definitely check it out.

Want to know what else you should check out? What’s going on with our Simply Recipes Team! It’s so fun to chat with them (virtually, of course) and hear about what they’re diggin’ as humans!

OUR FAVORITES FROM THE WEEK

Cool & Collapsible: Megan introduced us to these leak-proof, collapsible water bottles. I may have ordered 328 immediately because they are the coolest things around!
Grilling is thrilling! Have you ever made grilled eggs?! They sound quite interesting, but I’m always up for trying new things! You know what I’ll be doing this weekend!
Meme Mania! Summer stumbled upon Meme Appetit on Instagram—memes from Bon Appetit‘s videos–and has declared it to be the greatest treasure known to humankind.
Blueberries Year-Round: Our contributor Sally Vargas just released a The Blueberry Cookbook and it’s must for blueberry lovers!
Tasting Pennsylvania: Also…. Carrie will soon be releasing her cookbook Tasting Pennsylvania! It looks FABULOUS. You go, girl!
Queen of Comfort: I’ve fallen down an Amazon clothes shopping rabbit hole. I’ve been living in this dress all summer long and have no plans to stop. It’s cute AND comfy, which means you can’t go wrong with that!
Life Before Cell Phones… Just in case you needed a good laugh today, I thought this was pretty funny!

MEANWHILE ON INSTAGRAM

I was shocked when a few people commented on how they would skip the bacon in this guacamole. Hold up. SKIP THE BACON?! I thought bacon was supposed to make everything taste better. Weigh in here about what you think.

READER COMMENT OF THE WEEK

Sher commented on our Swedish Meatballs and said:

Fantastic! I have made these three times now, in 5 weeks. I had a recipe years ago and remembered that it included Holland House white cooking wine and dried onions so the last 2 times I prepared this I sautéed 2 tablespoons grated onion, 2 Tablespoons dried onion and I poured in 1/3 cup of cooking wine and let cook a couple minutes, right before I added the beef stock. I love it both ways but do think that the wine adds some zing to the sauce. when I use wine I also cut the sour cream in half. Thank you so much!!! Best Swedish meatballs recipe I have found in 15 yrs.

Making a dish three times in five weeks is definitely something! So glad you loved it, Sher!

Cheers to a scorching weekend. Stay cool!

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

Claudia Cash

Claudia is the Community Manager for Simply Recipes, and finds joy building relationships with our readers through Instagram, Twitter, Facebook, and YouTube. As the mother of 5 girls, she is passionate about family dinner and having that time together every day to connect with those we love, even if it's over toast and eggs.

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