An Obsession & Biscuits!

It's time I come clean--I am a cookbook addict!  I love the pictures, the ideas, the colors, the possibilities...  Some say cookbooks are dying, but for those of us who love to cook cookbooks are cherished items in our households.  My absolute favorites aren't the most popular, nor from the Food Network stars, instead they are often the Junior Leagues and Southern classics.  Here are my most used Texas Cookbooks (another obsession of mine--home!):

Cookbooks are more for generating ideas instead of feeling restricted.  I truly love them. I will sit in my atrium and just look through them and create ideas for future meals.  Perhaps I am from a different generation--I don't know.  They bring me such joy and happiness---like a video game for my nephews or a history book for my husband. :o)  Just different.  

With my love of cookbooks comes my quest of the best biscuit recipe.  If you are from the South or had a Grandma (Gran-MAW) who made them well you know what I am saying when I say "Why in the HELL would you eat a canned biscuit?"  Whoops--was that too rough?  Sorry, but DARN!  They are SIMPLE and when made well they melt in your mouth!  I love savory biscuits, sweet biscuits (for shortcake--not really a cake at all), and my fave is with HONEY!  

One would think that with my biscuit obsession that I have settled on one recipe--nope.  I continue to explore new ones, and revisit ones from the past.  This morning I whipped up these 

and "HELLO FLUFFY & FLAKEY BITES OF LOVE!"  Silly as it seems, biscuits to me are a bit of nostalgia!  They bring back fabulous memories of my youth, they bring me home a bit!  I hope you decide to put away the can and try these next time you crave biscuits.  

Thank you, Terry Thompson-Anderson for writing Texas on the Plate and for this fabulous biscuit recipe

Biscuits

Makes 12-16 biscuits (depending on your biscuit cutter size or glass!)

Ingredients:

3 cups flour

1/4 cup powdered milk

2 Tbsp baking powder

2 Tbsp sugar

1 tsp salt

1 tsp cream of tarter

1/2 cup shortening (yep, crisco or Spectrum makes one that is trans fat free) COLD

1/2 cup butter--COLD

3/4 cup buttermilk (MUST USE!)

Directions:

1. If you have a food processor, break it out!  If not, get a pastry blender ready.  Preheat oven to 400*F. In a bowl (or your processor) mix together flour through cream of tarter--pulse.  
2. Add in COLD fats (shortening and butter, cut into chunks), pulse for 30 seconds.  Should resemble pea size crumb, clusters.  Note: you never, ever over mix biscuit dough--they will be brick like!!! 
3. Make a well in the center and pour the buttermilk in.  Mix with your hands or a large spoon until it comes together.
4. Flour a cutting board or counter top and run your hands under COLD WATER.  Yep, it's a trick!  This keeps the heat of your hands from melting the butter when you knead it--trust me!!!
5. Gently knead the dough, but no more than 5 times!!!  Roll out to 1 inch thickness and cut, roll and cut, roll and cut--you should be done and ready to bake now! Place on a cookie sheet and you can brush the tops with additional buttermilk if you'd like--I did not, but sometimes I do. :o)
6. Bake for 15-18 minutes or until golden. 
7. Tasty the flakey goodness!!!!

It might just be the ONE!!!  

2 Quick Chicken Dinners for 1

Dinner for one again tonight!  

My husband hit the rocks in Nevada for a weekend of climbing while I sat behind my laptop and typed away at my paper.  Although I was sad to be alone for the weekend, I really appreciated that he 1) got to go play and 2) I had time to focus (FOOOOOOO----CUSSSSS)!  I made progress, so that is what counts. With that said I did not want to make a big meal, but it's important for me to eat something healthy.  Need to fuel the brain with the good stuff or I just crash!  I headed out to the grill and cooked up 2 chicken breasts to inspire the following dishes.


Spinach & Chicken Salad
Ingredients:
2 cups baby spinach
1 Tbsp goat cheese, crumbled

3 oz grilled chicken breast, thinly sliced
1/4 yellow bell pepper, thinly sliced
1/4 sweet onion (Texas 1500, Maui or Vidalia), thinly sliced
Dressing:
1 Tbsp olive oil
Zest of 1 lime
1/2 lime, juiced
1 Tbsp thyme (can use parsley or basil, too)
Sea salt, to taste

Directions:
Plate spinach and top with goat cheese.  Top with chicken slices.
In a skillet, saute onion and bell pepper, add in dressing for 1 minute and pour over salad. Serve!

Monday Night Chicken (Round 2 for grilled chicken breast)
Ingredients:
2 baby cukes, quartered lengthwise
1/4 yellow bell pepper, thick sliced
1/4 cup hummus
3 oz chicken breast, thinly sliced
2 Tbsp parsley
1 Tbsp olive oil
1/2 lime, juiced
1 pita bread, heated on a cast iron skillet or griddle

Directions:
Plate cukes, peppers, and hummus (for dipping).  In a skillet, reheat chicken breast in olive oil.  Toss in parsley and lime juice.  Serve along side veggies, hummus, and pita bread for a quick and simple (yet delicious) dinner for one!

Cheers!  Now, it's time for a glass of wine and a chance to unwind a bit.

A Beet-iful Salad

Have you started to notice gorgeous red bulbs in your grocery store? When I was a child I had an allergic-type reaction to beets, but I have definitely outgrown that sensitivity!  When they are in season I am quick to get my fill.  The canned varieties are okay (at best), but the fresh, roasted variety are my favorite. To me they are almost artistic in nature with their bold color and tree-like rings. Be aware that beets can stain just about anything, so be sure to clean up any drips and wash your cutting tools immediately--oh, and wear an apron (from experience!)

Beets are also a good source of the following nutrients, making it a great pick for your next meal:

• Potassium
• Folate
• Vitamin C
• Iron
• Manganese
• Fiber

Roasted Beet Salad
Ingredients to serve 2:
2 beets, peeled and sliced
1 cup green beans, blanched and chilled
2 boiled eggs, chopped or sliced
4 cups salad greens
Salt & Pepper to taste
1 Tbsp olive oil
2 Tbsp balsamic vinegar

Directions:
Preheat oven to 400*F. On a shallow baking sheet toss beets with olive oil.  Bake beets for 20 minutes or until tender.  Drizzle with balsamic vinegar (basically you are deglazing the pan with the vinegar--this creates a hot dressing). On two plates arrange greens, beans, and eggs. Serve beets over top and drizzle with vinaigrette.  Season wtih S& P as needed. Please note that beets are naturally high in sodium so you really don't need much (if at all).

For me, this was a complete meal. This would be a great side dish with grilled chicken and quinoa.  I hope you think it is as "beet-iful"  as I do!  And please note, beets sometimes cause beet-uria (red urine) and other red things, so don't be alarmed if this happens to you. It's normal for some of us! ;o)

Simple Greek Dinner

After spending my day stuck in a library doing extensive research I found myself driving home and not wishing to prepare anything and really just vegetating the night away. I thought about pizza--love it, but not in the mood. Thought about Thai food, but my favorite Thai Restaurant (Tamarind in La Mesa) was closed until 5pm, and then I remembered that the La Mesa Farmer's Market was open.  Ahhh, fresh food. I ended up picking up some Greek food, a loaf of ciabatta bread, tomatoes, flowers (treating myself for Valentine's Day), and a jar of pickled garlic (it's a California specialty item). So, instead of spending a ton of money or eating far more calories than I should I opted for a fresh delight.  Here's to a simple dinner--cheers! Now I am off to enjoy a movie and an early bed time.
So tonight, it's tabbouleh, purple grapes, tomatoes with a simple dill gremolata (lemon zest, olive oil, garlic, sea salt, and lemon juice), dolmas, and ciabatta bread.

Anyone Like Tacos? Try this...

Being raised in South Central Texas naturally means I have a love of Mexican food (aka Tex-Mex). We kick up the heat and use a lot of beef.  This recipe is one of my absolute favorites, especially because it uses a ton of limes and I have a lime tree. Plus, as with the majority of my recipes it takes very little time to prepare! Let me know what you think.

Tacos al Carbon
Ingredients:
2 sirloin steaks, fat removed and cut into small cubes (~1/2")
2 limes, juiced
2 Tbsp olive oil
1/2 tsp cumin
6 garlic cloves, chopped

Pico de Gallo (see previous post for recipe)
corn tortillas

guacamole (mine is simple--avocado, salt, lime juice)
lettuce for salad

Directions:

• Cut your meat and prepare marinade.  Toss meat with marinade and allow to season for at least 20 minutes.
• Prepare guacamole and pico de gallo

• Heat a cast iron skillet (or other skillet) until it is HOT, do not add oil to the pan.
• Drain your meat and pat in dry
• Add meat and cook.  As liquid forms, pat the liquid up with a towel to keep from braising your meat.

• Cook meat for ~10 minutes.
• Meanwhile, toss your lettuce with pico de gallo and add a little extra salt and olive oil to make a quick vinaigrette
• Heat up your corn tortillas

• Serve & enjoy!

Lunch Break...Quick & Easy (of course!)

Like many my lunch breaks seem to involve work (not much of a "break").  With that said, I continue my quest for quick and easy lunch ideas.  Lunch time is one of the areas I encourage my clients to increase their vegetable intake, and for me that can even be a challenge.  Today's lunch was fabulous, under 10 minutes, and super nutritious!  I hope you give it a try!

Ingredients:
1 pita bread
2 Tbsp hummus (I used the Trader Joe's Greek Style with lemon & herbs--delicious)
1/4 cup baby cilantro (you can try basil, parsley, or baby lettuce--your choice!!)
2 Tbsp 2% cheddar
1 small tomato, thinly sliced
1 box of Green Giant's Immunity Blend Veggies

Fruit Smoothie
1 cup cherries (frozen)
1 banana
1 1/2 cups fresh limeade (I just juiced 2 limes and added water--no sugar)

Directions:
Prepare sandwich--heat bread, top with cheese on one side, spread hummus on opposite side.  Stack with herbs and tomatoes.  Serve (2 minutes)
Microwave your veggie bag--4 minutes

Meanwhile, throw your fruit in a blender and mix for 2 minutes.

Yep, really that simple and truly a tongue pleaser!

Slow Cooking Monday & Delicious Cookies!

This is a quickie, because it's late and honestly these aren't my recipes.  :) Today, I threw together jambalaya in my crockpot (the house smells wonderful now), whipped up Marie Callender's Cornbread (so simple and tasty why fuss with making it from scratch?), and these fabulous Orange Cranberry Oatmeal Cookies (with some minor adjustments).  My fellow Foodie Dietitian and great friend, Katie Clark came over to enjoy the meal with me!  She is the one who has the great blog Fiber is the Future. If you have questions about fiber check out her fabulous blog!

So, on with the recipes!  First, I made Emeril's Jambalaya recipe.  http://www.foodnetwork.com/recipes/emeril-lagasse/cajun-jambalaya-recipe2/index.html
Here are my changes:

1. I used the crockpot!  I cooked the chicken fast on the stove top and then cubed it into the crockpot and layered the ingredients).
2. Chicken andoiulle sausage is the way to go! Far less fat!
3. I did not use oil, nor did I saute my veggies to begin with--I put everything in the crockpot and turned the thing on!  Magic happens people!  ;o)
4. Add in the shrimp for the last 15 minutes of cooking (I used a bag of frozen shrimp from Trader Joe's)
5. I only used 1 cup chicken broth, because in a crock pot you don't need as much liquid.
6. Serve over brown rice--prepared with remaining chicken broth in place of water!

Okay and now the cookies!!  Wow!  These are lifted from a new food blog I found on Foodgawker.

The following recipe is from this blog: http://danazia.wordpress.com/2009/12/03/the-holiday-cookie-quest/

Orange Cranberry & Choco-Oat Cookies

1 cup of dried cranberries

½ cup orange juice

½ cup white sugar

½ cup brown sugar

¼ cup butter, room temp

3 tbls of honey

1 large egg

1 ½ cups of whole wheat pastry flour

1 teaspoon of baking soda

½ teaspoon of baking powder

½ teaspoon of salt

3 cups of oatmeal

1/3 cup chopped walnuts

1 tablespoon orange zest

Preparation

Preheat oven to 350 degrees

Combine the cranberries and orange juice in a small bowl, cover and let stand while you make the cookies. Beat the sugars and butter until light and fluffy. Mix in honey and egg then add the cranberries and orange juice.

Combine flour, soda, powder and salt in a separate bowl and enthusiastically whisk together. Toss in the oatmeal, walnuts and orange zest and whisk some more.

Add the flour mixture to the sugar mixture and blend together till just right. Drop loving spoonfuls onto lightly oiled baking sheets and bake for about 8-10 minutes, depending the size of your cookies.

Here are my changes:

1. Added semi-sweet chocolate chips, 1/3 cup
2. Used orange cranberries (it's what I had on hand)
3. Switched out the walnuts for pecans, because it's 1) what I had and 2) I really prefer them with these other flavors
4. Made 3 1/2 dozen and cooked for 10 minutes (I have a convection oven)
5. Used 1 cup whole wheat flour and 1/2 cup all purpose (again, it's what I had on hand)

Good news too...I already put 3 dozen in the freezer so I don't nosh on them all week!!  I have to show some restraint.  They really are that good!!!  I hope you try them and comment on them, too!

Do Scallops Scare You?

Scallops scared me for the longest time, until my best friend Kathie and her mom Maria taught me how to prepare them!  Now they are a mainstay in my freezer for those moments I am craving something quick, yet elegant!  Don't be afraid.  I have some tips to help you:

1. Keep a bag of frozen scallops (I love Trader Joe's brand)
2. Defrost under COLD RUNNING water (may take about 5 minutes), but please do NOT leave on the counter to defrost
3. Pat dry, really dry (this is KEY)
4. Get a pan hot over medium to medium-high heat 
5. Use a vegetable oil, not butter (yet), but don't put too much--just enough to coat the bottom of a pan
6. Don't crowd the pan or the oil will drop too much in temperature
7. Flip only once--be sure that the side is browned enough before you turn the scallop
8. Don't overcook, they are like shrimp and only take about 3-5 minutes to cook (Fast Food, huh?)
9. Remove the scallops once cooked and finish the pan off with a pat of butter to make the sauce glisten. Now you're ready!

Asian Inspired Scallop Salad

Serves 2

Ingredients:

12 scallops

1/4 cup flour

Salt & Pepper 

2-3 Tbsp oil

Baby Greens

Carrots, grated

Cucumber, diced or sliced

Asian Vinaigrette 

• 1/4 cup rice wine vinegar
• 1 Tbsp sesame oil
• 1 inch grated ginger
• 1 clove of garlic, crushed
• 1 tsp light soy sauce

Directions:

• Prepare your salad plates and whisk your vinaigrette ingredients together. 
• Follow above tips regarding scallop preparation. Pat dry and heat pan.  Season flour with salt & pepper. Toss scallops lightly with flour.  Add 1/2 of the scallops to the heated pan.  Flip in 3 minutes or once a brown crust forms on the bottom.  Once cooked, remove and place on paper towels and begin the next batch. When all are cooked, add in 1 tbsp of butter to pan.  Scrape up brown bits and then add in 2-3 Tbsp of vinaigrette mixture.  Return scallops to pan to toss in sauce.  Serve with salad greens. 
• Toss lettuce with remaining vinaigrette and serve!  

Perfect Grilled Cheese & Soup!

Grilled cheese sandwiches are pure comfort food! The rain is keeping me inside today, and I am craving comfort food. I am not willing to take too much time off to prepare lunch so I opt for a can of Campbell's Italian Wedding Soup and a grilled cheese sandwich. I get the Campbell's Select Harvest Italian Wedding Soup and toss in a handful of spinach to boost the vegetable content: http://www.campbellsoup.com/hearthealthy_hr.aspx To make the grilled cheese sandwich here are some of my tips:

1. Use a non-stick pan
2. Melt butter in the pan first, then add in your bread.
3. Top with cheese 
4. Butter the other side of bread and place on top of cheese
5. Cook at medium heat--if you cook on high the cheese won't melt before the bread toasts!
6. Don't smash down the bread.  Allow it to toast and melt before you flip it.
7. Flip only once.

Still Raining...Stir Fry Time!

Some of you may not believe this, but there are actually days where I don't want to cook. But probably less of a surprise to you the feelings of not cooking don't take me to the nearest drive-thru for a burger.  After teaching culinary arts to students who worked at fast food restaurant permanently curbed my appetite for fast food dining. :) What I do instead is start pulling things out of my vegetable drawer and pile them up for a quick stir fry.
Does a stir fry have to be "Asian" inspired? No. Stir-fry is a quick way of "frying" with little oil at a very high heat. A wok pan is ideal for this technique.  Read more about woks here.  Woks are also very easy to clean--another plus when you are not in the mood to cook.
Tonight, my mixture was this:

Rainy Day Stir Fry
Ingredients:
2 tsp olive oil
1 cup broccoli, bite sized florets
1 carrot, sliced
1/2 cup mushrooms, sliced
1 celery stalk, sliced
1/4 cup venison summer sausage (don't cringe or laugh--it's what I have in my fridge!)
1 1/2 cups baby spinach leaves
2 Tbsp goat cheese
Directions:
Heat up the oil in a skillet or wok.  When you feel the hit coming off the oil add in your carrots, celery, and broccoli.  Stir.  Add in mushrooms & sausage and stir.  Cook for about 3-5 minutes or until desired tenderness. Add in the spinach, turn off heat, and cover with a lid.  The heat will wilt the spinach enough. Sprinkle with goat cheese and serve.

Basically the vegetable drawer, and thankfully my veggie drawer tastes fabulous! ;)  Happy eating!

PS--when the mood strikes you to order a pizza or head for the drive thru consider the endless options of what you can "throw" together. If it is too much then head out the door or order in.  I have done it, too!  No guilt, no shame--embrace your choice and try to choose healthy whenever you can. I hope I help you  on this journey.

Quickie for the New Year!

Happy New Year Y'all!  I have been in the mountains with my feet strapped to skis and my head listening to Texas Country Music. Now, I am back and finding my footing on solid ground again. I have to admit, today was tough! I really struggled to get my eyes to stay straight and keep a steady glare at my computer. Alas, I did it, and accomplished some work.

Needless to say, I returned home to an empty kitchen.  I pulled myself away from my work long enough to venture over to Trader Joe's and purchase some yummy food to get me through the week before I make a big grocery trip. Tonight was really easy (but, of course!) I prepared frozen halibut (6 grams of fat for 3 pieces), sauteed spinach, boiled new potatoes, and naan bread. Yum! No secret recipe for this simple dish!

Directions:

1. Preheat your oven according to package (400*F for the TJ brand)
2. Put your potatoes in a pot and bring it to a boil. Cover and simmer for 15 minutes.
3. Drizzle a splash of olive oil in a saute pan.
4. Place your fish in the oven and bake for 15-18 minutes.
5. About 3 minutes prior to your fish being finished add in the spinach (and perhaps some mushrooms). Saute for a couple minutes or until wilted. Season with salt and serve! 
6. If desired, toss in your drained potatoes to the spinach mixture.

Yes, that is it! Don't you love 15 minute meals?  Enjoy!

Tomatillo Chicken Over Cous Cous

Currently, my San Diego garden is overflowing with tomatillos.  Did I plant them?  Nope!  They are actually gifts from my compost.  Don't you just love it when that happens?  I do!  My late Aunt Julie was the first to introduce to the concept of composting, and to her I am forever grateful.  Every year when I use the gorgeous black dirt of my compost to start my garden I begin to see the gifts of my labor.  I always observe anxiously to see what the seedlings turn into.  Very exciting I know! ;o) But, I do enjoy it.  So, today I share with you my Tomatillo Chicken Recipe.  Enjoy!


Ingredients:
1 1/2 lbs tomatillos, husks removed and chopped roughly
1/2 medium onion, chopped
2 cloves garlic, minced
1 Tbsp olive oil
1/2 cup cilantro
1/4 tsp salt
1/2 lime, juiced
2 chicken breasts, cut into chunks
1 cup dried Cous Cous

Directions:

First, sauté onions and garlic in olive oil for 3 minutes. Next, add in tomatillos and sauté for 10 minutes. Meanwhile, cook chicken in a non-stick skillet sprayed with cooking spray.  Season with salt and pepper and set aside. To the tomatillo mixture add in the chopped cilantro and season with salt.  With a blending stick or in a food processor blend until mixture is smooth.  In a saucepan, cook cous cous according to package directions (generally a 1 cup to 1 cup ratio).  You can either cook the cous cous in water or chicken broth. Squeeze lime juice into the tomatillo salsa and serve over chicken and cous cous, quinoa, or brown rice. 

Drunk Beef Stew

Who doesn't love to come home to the smell of dinner already prepared?  You don't need a personal chef to do that, instead opt for a Crockpot!  I am in the midst of my graduate finals for the semester, and the last thing I have time to do is whip up a fancy dinner for one.  I have two sizes of CrockPots--1 small and 1 large.  This allows me to tailor my size based on my recipe and my personal needs.  For this recipe I went with my large recipe, because I love the way the flavors meld into delicious leftovers! 

Beef Stew (Simplified)
Ingredients:

• 6 lbs beef round roast (1 lb per person)
• 1/4 cup flour
• 1 Tbsp canola oil (or vegetable oil)
• 1 pkg beef stew packet (McCormick)
• 2 onions, quartered
• 1 lb baby carrots
• 12 new potatoes
• 1 cup red wine (doesn't have to be an expensive bottle, but something you would drink!)
• water

Directions:
Cube meat and toss with flour.  Heat a skillet with 1 tbsp of oil and brown meat on all sides (create a crust on the meat to keep the moisture locked in).  Remove beef and place in crockpot.  To the pan add the wine and beef stew packet.  Bring to a simmer and scrape up all of the browned bits from the bottom. Pour over top of the meat.  Layer onions, potatoes and carrots then barely cover with water.  Cook on high for 4 hours or on low for 6-10 hours.  Serve with crusty bread or corn bread for a complete meal!  If you want a pop of color before it hits the table add it 1/4cup of chopped fresh parsley to the stew.  If you crave a kick add in 1 Tbsp of horseradish!  Enjoy!  Don't forget to pour yourself a glass of the red wine to sip with your meal--you deserve it!

The Easiest (3 Ingredient) Holiday Cake!

During the holidays simplicity is a must!  It's so easy to get caught out shopping and fail to get to the grocery store to buy the necessary ingredients for your upcoming potlluck!  Don't you hate it when that happens?  I do!  So, I tend to keep this 3 ingredients on hand to whip up a healthy delight and create a crowd pleaser!  Hope you find success with it, too!


Pumpkin Spice Cake
Ingredients:
1 package Spice Cake Mix (Betty Crocker or Duncan Hines)
1 egg
1 (14.5oz) can Pumpkin (not pumpkin pie!)

Directions (Are you ready?):
Spray a bundt pan with cooking spray. Preheat your oven according to box directions. Mix all three ingredients and pour into pan.  Bake for 25-35 minutes or until a toothpick comes out clean.  Cool for 10 minutes, invert onto a plate and remove bundt pan once you hear a "thud." Dust with powdered sugar or drizzle with a flavored icing (orange or vanilla are both fabulous).  Enjoy! 

Now wasn't that easy? Love it!  Keep these ingredients on hand for your next dessert emergency! This cake is moist, high in fiber, low in fat, and a delightful holiday addition to your next holiday party!

Savory Butternut Squash Soup--Perfect for the Holidays!

Creamy soups don't always require cream to give them that velvety texture.  My favorite fall squash is butternut.  Butternut squashes are packed with beta-carotene, fiber, and has only 80 Calories per cup!  This soup makes for a great addition to any potluck or as a starter for your next dinner party!  I always enjoy it for lunch the next day! 

Main Course

Creamy Butternut Squash Soup

Ingredients:

2 tsp Olive Oil

1 Onion, chopped

1 stalk Celery, chopped

2 bags Frozen Butternut Squash

1 box Chicken or Vegetable Broth

1/4—1/2tsp Dried Sage

1—2Tbsp Butter, unsalted

Sea Salt to taste

Directions:

In a stock pot, sauté onion and celery in olive oil for 5 minutes. Add butternut squash and sauté for 5 minutes. Season with sage and add chicken broth. Bring soup to a boil and then drop to a simmer for 20-30 minutes. Blend with a blending stick or in a blender. Stir in butter to the soup and season with salt.

No Skimping on the Shrimp: A 5 minute meal!

The grocery store offers a plethora of items that can transform your dinner into a minute meal and keep it healthy, too.  I must admit, I actually enjoy the precooked rice bags and I love frozen cooked/peeled shrimp--another inspiration in tonight's 5 minute meal! It's not that I am lazy, I just like good food--fast! Don't fault me until you try it!

5 Ingredient, 5 minute Shrimp
Ingredients:

• 1/4 bag of frozen, peeled shrimp (cooked or uncooked)
• 1 small red bell pepper, thinly sliced
• 1 bag Uncle Ben's Ready Wild Rice
• 1 1/2 cups lettuce
• Bernsteins Chardonnay Citrus Vinaigrette
• Seasonings: Olive oil, Garlic, Season Salt, Pepper

Directions:
Defrost your shrimp in cold, running water. Prep your plate with torn lettuce. In a skillet heat garlic and olive oil for 2 minutes (don't allow garlic to brown). Toss in bell peppers and shrimp.  Microwave your rice for 90 seconds.  Plate rice, season shrimp with season salt & cracked pepper, and serve over rice.  Top lettuce with a splash of dressing and you are ready to enjoy a simple shrimp dinner!