This summer I’ve teamed up with Bertolli Olive Oil to remix two classic summer recipes. I spun the Bertolli Olive Oil bottle to see what classic summer recipes I got to recreate with my own spin and landed on a pizza and salsa.
As excited as I am for fall, I’m pretty sad to say goodbye to grilling and eating dinner outdoors and all that comes along with that. I had an amazing summer filled with delicious food and I’m not sure I’m ready to say goodbye to my grill just yet.
Light and delicious Spicy Orange Shrimp takes less than 15 minutes to prepare and will become a favorite in your house! Serve over rice for a quick, healthy meal!
I’m going through this weird shrimp thing right now.
A couple weeks ago, I couldn’t stop thinking about coconut shrimp. I called every restaurant in the area to see if they had coconut shrimp.
No one had it. So I’ve officially gone through 5 boxes of frozen coconut shrimp since then.
I’m having shrimp for breakfast, lunch, and dinner.
What is happening.
Fried coconut shrimp is not exactly the healthiest choice so I’m trying to switch over to something a little lighter, a little healthier.
And now I’m obsessed with this shrimp.
It’s just quickly stir-fried shrimp with a yummy sauce made with fresh orange juice, soy sauce, honey, garlic, ginger… all the good stuff! I serve it over boil-in-the-bag jasmine rice for a super quick (like, less than 15 minutes!) meal!
Happy Sunday! I hope your weekend has been fabulous.
The kids and the husband all have a 4-day and it’s been a relaxing and productive weekend. I’ve been without a lightbulb in the kitchen since at least October (my anxiety strikes at weird times) and husband finally had time to run to Home Depot and get it fixed. So hooray, I can Instagram my nightime baking now!
And today I have an exciting post! I’m giving away a copy of my new favorite cookbook (that I pre-ordered months ago and paid for both copies myself) from one of my favorite Paleo bloggers.
I know, I know… more Paleo. I’m sorry. But guys, this cookbook is good for anyone who eats meat and veggies.
Which should be a good portion of you guys.
I’m obsessed with this cookbook. I knew it would be good but I had no idea it would be this good. Especially since I’m usually pretty “meh” over Paleo cookbooks. I mean, literally, they’re just meat and veggies.
Anyway, the first part of the book is all about when and how you should eat when you want to improve your workouts. It has sample meal plans and all the info you need. And then the remaining 200 pages are all recipes. All amazing recipes.
Those Almond Butter and Jelly Bites? From this book. I made the Blueberry Pork Patties for breakfast the other day and they were killer. I’m making the Coconut Water Electrolyte Drink ASAP. And this Paleo Shrimp and Grits came from the book, too!
Grits? Yeah, not Paleo at all. But these are made from cauliflower. Admittedly, you have to really like cauliflower to be into this sort of thing. My husband? Not into cauliflower. But I love it and would happily eat these grits for breakfast, lunch or dinner. The shrimp was delicious and it was all really easy to make which is always important to me.
This shop has been compensated by #CollectiveBias, Inc. and its advertiser. All opinions are mine alone.
If you follow me anywhere in the social media world, you know that I’m currently obsessed with all things spicy. I got this epic pizza on my birthday – it had bacon, ham, bbq sauce, pineapple, and loads and loads of jalapeños. Since then, I’ve been all about the jalapeños, the habanero sauce, the chile pepper chocolate bars – if it’s spicy, I want it.
I picked up my fave habanero sauce recently at Target. You have to go to the Mexican food section to find it so you know it’s good.
It’s the El Yucateco Hot Sauce. I love the red, I love the green, I have been putting both on everything from eggs to salads. And then I used it in these awesome Shrimp Po’Boys.
Po’Boys were in my top 5 list of things to do on our roadtrip back to Alabama but it was such a rushed trip and on the way home, stopping with all 3 kids by myself just seemed like too much work. So I never got one and I’ve been really craving a big shrimp po’boy ever since.
My fave place back home puts a sliced sandwich roll in the bottom of one of those styrofoam takeout containers and then fills the rest with fried shrimp or oysters. Like, you have 2 meals before you ever find the bread. My husband used to joke that he could buy me one Po’Boy on Friday night and he wouldn’t have to feed me again until Monday. So good, so ginormous, so Gulf Coast.
I used that as my inspiration for these guys but I wanted to add a spicy slaw to it, too. I’m telling you, I can’t get enough spice!
Spicy Shrimp Nachos are the perfect snack for your football party. Topped with a spicy pepperjack cheese sauce, black beans, avocado, and tomato – they are delicious!
I know that I said potato skins were the ultimate football food last week but… I think I’ve changed my mind. Nachos! Nachos are definitely the ultimate football food – with potato skins as a close second.
I’ve been on this weird shrimp kick lately which isn’t very convenient since I, you know, live in the desert and all. But anyway, it’s pretty much all I’ve wanted to eat lately so when I decided to make nachos, I knew that they had to have shrimp on top!
These nachos never stood a chance with my husband and I. We didn’t even get plates. We just stood over the baking sheet, stuffing our faces.
Y’all know I’m not good with spicy but these nachos have just the right amount of kick. If you are like me, you can always leave out the jalapeño. And switch up the toppings to whatever you want! I chose tomatoes, avocado, and green onion but you could do jarred salsa, olives, whatever you usually like on your nachos!
So good, I’m telling you. I kind of want to make them again already.
In a mixing bowl, whisk together chili powder, cumin, salt, and lime juice. Add shrimp and toss to coat. Refrigerate for about 30 minutes.
When ready to cook, heat olive oil in a large skillet over medium heat. Drain shrimp and discard marinade. Add shrimp to the skillet and cook, stirring frequently, until shrimp is bright pink and opaque, about 3-5 minutes. Remove from heat and set aside.
To make cheese sauce, heat olive oil over medium heat. Add onion and jalapeño; sauté until onion is soft and translucent. Add garlic and cook just until fragrant, about 30 seconds. Add cream cheese and stir until completely melted. Add in shredded pepper jack cheese and stir until melted and smooth. Keep over super low heat while you prepare the nachos.
To prepare nachos, turn broiler on.
Spread a layer of tortilla chips on a baking sheet and top with half of the cheese sauce. Sprinkle half of the black beans on top. Put another layer of tortilla chips, the rest of the cheese sauce, and the rest of the beans. Broil until cheese is bubbly.