prehiSPAnic cocoon Lemon Pepper Shrimp RECIPE FOR YOU

prehiSPAnic cocoon Lemon Pepper Shrimp 
1 bag shrimps (41 to 60 count)
Sea Salt 
Black Pepper
a few dashes of Lemon pepper seasoning
4 tablespoons lemon juice
3 tablespoons olive oil
1/2 small onion, chopped
1 romaine or iceberg lettuce

Season shrimps after washing and removing tails with lemon pepper seasoning, black pepper and salt.

Heat olive oil in pan and toss in onions and saute until translucent then remove from pan.

Place shrimps in same olive oil and saute  and just before finish cook return cooked onion to pan and stir in. 

Break romaine or iceberg lettuce and place on serving plates.

Add your cooked shrimps to the lettuce and serve immediately!!!

Enjoy!!!

Margarita Lime Pie RECIPE FOR TODAY

Margarita Lime Pie

1 cup graham cracker crumbs (12 squares)
3 tablespoons powdered sugar
1/4 cup frozen (thawed) margarita mix concentrate
1 pint (2 cups) lime sherbet, softened
1/3 cup frozen (thawed) margarita mix concentrate
3 tablespoons tequila, if desired
2 cups vanilla frozen yogurt, softened

In small bowl, mix cracker crumbs and powdered sugar. Stir in 1/4 cup margarita mix until crumbly. Press mixture firmly against bottom and side of 9-inch glass pie plate.

In large bowl, mix sherbet, 1/3 cup margarita mix and the tequila. Gently swirl in frozen yogurt. Spoon mixture into crust; spread evenly.

Cover ~ freeze 4 to 6 hours or until set. Yum!

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Italian Pot Pie RECIPE FOR TODAY

Italian Pot Pie

from Pampered Chef Consultant Jessica Kapler

Ingredients
1 1/2 lbs (750 g) bulk hot Italian sausage
1 medium red onion
1 medium green bell pepper
8 oz (250 g) mushrooms
3 garlic cloves, pressed
1 can (15 oz) pizza sauce (1 3/4 cups/425 mL)
1 can (14.5 oz) diced fire-roasted tomatoes (1 3/4 cups/425 mL), undrained
1 pkg (13.8 oz/283 g) refrigerated pizza crust
1 1/2 cups (375 mL) shredded mozzarella cheese
1 tsp (5 mL) olive oil
Grated fresh Parmesan cheese (optional)
Italian Seasoning Mix (optional)

Directions.
1) Preheat oven to 400°F (200°C). Cook sausage in (12-in./30-cm) Skillet over medium-high heat 4-5 minutes or until browned, breaking into crumbles using Mix ‘N Chop.
2) Meanwhile, coarsely chop onion with Food Chopper. Cut bell pepper into 1/2-in. (1-cm) pieces with Chef's Knife. Slice mushrooms using Egg Slicer Plus®. Add onion, bell pepper, mushrooms and garlic pressed with Garlic Press to Skillet; cook 1-2 minutes or until bell pepper is crisp-tender, stirring occasionally with Small Mix ‘N Scraper®. Stir in pizza sauce and tomatoes; cook 1-2 minutes or until simmering. Cover; remove from heat.
3) Place dough onto Large Grooved Cutting Board (do not unroll). Using a sawing motion, slice dough in half lengthwise with Color Coated Bread Knife; slice dough halves crosswise into 12 half moons for a total of 24 half moons. Sprinkle mozzarella cheese over sausage mixture. Arrange dough over cheese in a circular pattern, spacing about 3/4 in. (2 cm) apart. Brush dough with oil using Chef's Silicone Basting Brush.
4) Bake, uncovered, 12-15 minutes or until crust is golden brown. Carefully remove Skillet from oven with Oven Mitts. Sprinkle crust with Parmesan cheese and seasoning mix, if desired. Let stand 5 minutes.

Yield:
8 servings

Nutrients per serving:
Calories 530, Total Fat 33 g, Saturated Fat 13 g, Cholesterol 75 mg, Carbohydrate 36 g, Protein 23 g, Sodium 1530 mg, Fiber 3 g

U.S. Diabetic exchanges per serving: No information is currently available.

Cook's Tips:
If desired, 1 (14.5-oz) can Italian-seasoned diced tomatoes can be substituted for the fire-roasted tomatoes.

Carrot, Cumin and Ginger Detox Soup RECIPE FOR TODAY

Carrot, Cumin and Ginger Detox Soup
by Not Quite Nigella

Serves 4

1 medium onion, sliced

2.5cms/1inch knob of ginger peeled and chopped

1 tablespoon oil

1 kg/2 pound bag carrots, peeled if desired, cut into rough chunks

1 teaspoon cumin powder

1 litre/1 quart vegetable or chicken stock

1 tablespoon cumin seeds to sprinkle

Step 1 - Sautee onion and ginger in oil until translucent and then add carrots and cook for about 5 minutes. Add stock, cumin powder and simmer for about 45 minutes to an hour until carrot is very soft (if you don't want to cook it for that long, cut the carrot up into smaller pieces). Check for seasoning and add salt and pepper to taste.

Step 2 - Puree soup in a blender and serve with a teaspoon of cumin seeds sprinkled on top.

Roasted Butternut Squash and Apple Soup RECIPE FOR TODAY

Roasted Butternut Squash and Apple Soup
from Pastry Affair
Yields 8 dinner-sized portions
2-3 pound butternut squash, cubed in 1-inch pieces
4 large sweet apples (such as Gala or Honeycrisp), cubed in 1-inch pieces 
8 ounces mushrooms, cut in half
1 cup (about 4 stalks) celery, cut into 2-inch pieces
1 large onion, cut into fourths
1/4 cup olive oil
4 cups low-sodium chicken or vegetable broth
1 cup apple juice
2 teaspoons salt + extra to taste
1 teaspoon black pepper + extra to taste
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon red pepper flakes, optional (for a little extra kick)
Pumpkin seeds, optional (for garnish)

Preheat oven to 425 degrees F (220 degrees C).

In a large bowl, mix together the butternut squash and onion with 1/8 cup of olive oil. Stir to coat evenly. Place the vegetables in a large baking pan and bake for 30-40 minutes, or until squash is fork tender.

Meanwhile, mix together the apples and mushrooms with the remaining olive oil. Place on another baking pan and bake for 15-20 minutes, or until soft and fragrant.

In a large soup pot, place roasted vegetables and add chicken broth and apple juice. Using a an immersion blender, puree vegetables (alternatively, you may use a blender and puree vegetables with the liquid. This may take 2-3 batches). If the soup is too thick, additional chicken broth or water can be added to thin it out to your desired consistency. Simmer the soup over medium-low heat and season with spices, adding more or less to suit your taste.

Serve warm and garnish with pumpkin seeds, parsley or thyme, and a splash of cream

Crunchy Honey Almond Roasted Chickpeas RECIPE FOR YOU TODAY

Crunchy Honey Almond Roasted Chickpeas
Prep time 15 mins
Cook time 20 mins
Total time 35 mins

Author: Amanda @ Running with Spoons
Yields: 4 servings

Ingredients
1 15-ounce can chickpeas (garbanzo beans)
1 Tbsp. creamy almond butter
1 Tbsp. honey
1 Tbsp. granulated sugar (optional, for additional sweetness)
salt, to taste

Instructions
Preheat oven to 375F and line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

Empty can of chickpeas into a large strainer, allowing the juices to drain before rinsing well with cold water to remove the starch.

Optional: remove the outer skins by lightly pinching each individual bean between your fingers. This step takes an additional 10 minutes and isn't mandatory, but it really helps add some extra crunch to the finished batch.

Spread chickpeas out onto prepared baking sheet and use a paper towel to pat them dry. You want to be sure to get as much moisture off as you can. The drier they are, the crunchier they'll be.

In a medium sized mixing bowl, add almond butter, honey, and sugar, mixing well to ensure that everything is well combined. Add chickpeas to mixing bowl and use a spatula to ensure that they are evenly coated with the almond butter and honey mixture. Pour them back onto the baking sheet and sprinkle with salt.

Bake for ~30 minutes, or until chickpeas are crunchy and no longer soft in the middle. Use a spatula to stir them every 10 minutes or so to make sure they don't burn.

When fully cooled, store in an airtight container at room temperature.

Sweet Cinnamon Churros with Dulce de Leche Dip RECIPE FOR TODAY

Sweet Cinnamon Churros with Dulce de Leche Dip

Ingredients.
Churros
All-purpose flour for dusting
1/2 pkg (17.3 oz or 397 g) frozen puff pastry sheets (1 sheet), thawed
2 tbsp (30 mL) butter, melted, divided
4 tbsp (60 mL) Sweet Cinnamon Sprinkle, divided

Dip
1/4 cup (50 mL) heavy whipping cream
2 tsp (10 mL) instant coffee granules
1/2 tsp (2 mL) ground cinnamon
1 can (13.4 oz) dulce de leche (see Cook's Tip)

Directions.
1) For churros, preheat oven to 400°F (200°C). Line Cookie Sheet with Parchment Paper. Lightly sprinkle flat side of Large Grooved Cutting Board with flour. Unfold pastry onto cutting board; brush with 1 tbsp (15 mL) of the butter using Chef's Silicone Basting Brush. Sprinkle 2 tbsp (30 mL) of the sprinkle over pastry; lightly press into pastry using Baker's Roller®. Place Cookie Sheet, parchment-side down, over pastry. Invert both Cookie Sheet and cutting board; remove cutting board. Brush pastry with remaining butter; sprinkle with remaining sprinkle, lightly pressing into pastry.


2) Cut pastry into four squares using Pizza Cutter. Cut each square into four strips; twist strips twice. Bake 12-14 minutes or until golden brown. Slide parchment and churros onto Stackable Cooling Rack; cool churros 5 minutes.

3) Meanwhile, for dip, place cream into (1-cup/250-mL) Easy Read Measuring Cup. Microwave on HIGH 30 seconds or until warm. Add coffee granules and cinnamon; stir until dissolved. Combine cream mixture and dulce de leche in Classic Batter Bowl. Microwave on HIGH 1 minute or until hot; whisk until smooth. Serve dip with churros.

Yield: 8 servings of 2 churros and 3 tbsp (45 mL) dip

Nutrients per serving:
Calories 230, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 20 mg, Carbohydrate 33 g, Protein 4 g, Sodium 100 mg, Fiber 0 g

Cook's Tips:
Dulce de leche is a thick caramel-like sauce that is available in cans. If desired, 50 caramels, unwrapped, can be substituted for the dulce de leche. Combine cream mixture and caramels in Classic Batter Bowl. Microwave on HIGH 2-3 minutes or until smooth, stirring every 30 seconds.