SNAP SUNDAYS. I will explain where this idea came to be in a second. I am sure I am not the only individual that feels like summer flies by. From weddings/festivities to concerts and weekends out of town… there never seems to a free moment, especially with busy work days. I have been sad that I have not been able to dedicate time to the blog (and all of you). Well Andy being the loving and supportive man that he is came up with the idea for “snap” posts.
Quick picture. Quick recipe. Quick blog post.
I mean we live in a society that is always on the go and time is something we all could use a little extra of. Snap Sundays might be my new favorite blog post day :)
Avocado crema. Also known as the poor man’s guac. Let’s be real here, I wanted to make guacamole and did not have a few of the key ingredients. Also, can you really find anything wrong with an avocado dip/spread/sauce of any kind…didn’t think so! Grilled prawns are a summer favorite of mine and there is only so much grilled chicken, steak, or veggies a girl can eat. These are a real treat :)
What’s your favorite, snappy recipe? Also, snappy does not equal unappealing…presentation and plating make this recipe look like a fancy little hors d’oeuvres.
Prep time: 10 minutes
Cook time: less than 10 minutes
Servings: 20 shrimp appetizers
For the avocado crema
2 large, ripe avocados
2 garlic cloves
1-inch piece of jalapeño
1/4 C extra virgin olive oil
Juice of 2 limes
sea salt and pepper to taste
For the prawns
20 large or jumbo tail on shrimp, thawed and peeled
2 T butter
- Preheat the grill to 400F and spray with non-stick cooking spray.
- Place 4-5 shrimp per skewer. (Note: I used metal skewers. If using wooden skewers, soak in water for at least 30 minutes prior to grilling)
- Place shrimp on the grill and close cover. Cook for 4-5 minutes, rub both sides with butter, then flip and grill other side for an additional 4 minutes.
- While the shrimp is cooking, place all ingredients for avocado crema in a food processor and pulse until smooth consistency. Taste and adjust seasoning as desired.
- Serve shrimp with the avocado crema as a dipping sauce. (Note: I place 1 tsp of avocado crema in the base of a white soup spoon and topped with shrimp)
I am always on the look out for a tasty and healthy appetizer. I love making bite-size treats to enjoy as hor d’Oeuvres for a dinner party, when I am having friends over for a girl’s night, or even as an accompaniment to a nice glass of wine, an episode of Game of Thrones and some good puppy snuggles. The latter being my ideal date night in with my main man–Teek. Don’t judge…I hopped on the Game of Thrones band wagon (seriously obsessed with the multiple story lines going on).
I was introduced to this recipe during our recent trip to Anchorage for Thanksgiving. Andrew’s sister is a vegetarian and his mom wanted to make Thanksgiving as vegetarian-friendly as possible (minus the Turkey). She found this recipe, as well as many more amazing Vegan treats here: http://www.buzzfeed.com/christinebyrne/vegan-thanksgiving-recipes .
I decided to re-create the recipe and made a few subtle changes since we are not vegan. Substituting the non-dairy cream cheese for real cream cheese, adding a little extra garlic and cayenne pepper (since I love spicy food), and topping the mushrooms with panko bread crumbs. The added crunch from the bread crumbs is the perfect finishing touch! I still used the nutritional yeast instead of a grated cheese, since I loved the flavor it provided. However, you could easily substitute a parmesan or cheddar cheese in these mushrooms and even add some crumbled bacon for a non-vegetarian option. The possibilities with this recipe are endless, but one thing is for certain: THEY ARE DARN GOOD.
When two people polish off 16 mushrooms, you know you’ve got a winner recipe ;)
Enjoy and as always,
Recipe from Homemade Levity’s Spinach Stuffed Mushrooms
Prep Time: 5 minutes
Cook Time: 40 minutes
16 crimini mushrooms
1/4 yellow onion, diced
2 garlic cloves, minced
3 C fresh spinach
2 T reduced sodium soy sauce
1/4 C dry white wine
1 T nutritional yeast
3 oz reduced fat cream cheese
1/8 t cayenne pepper (I added 1/4 tsp to spice things up)
1/4 red bell pepper, minced
Optional garnish: panko bread crumbs
- Preheat oven to 375 F.
- Rinse mushrooms and remove stems from mushroom caps. Place mushroom caps hole side facing up on a baking sheet and set aside. Dice the mushroom stems. (Note: if you gently apply pressure on the side of the stem and pull sideways, the stem should pop out easily)
- Meanwhile heat a medium sauté pan over medium heat and spray with non-stick cooking spray.
- Add onions, garlic, and mushroom caps to pan. Cook until onion is translucent ~3 minutes.
- Add soy sauce, wine, and fresh spinach to the pan and continue cooking until spinach has completely wilted down ~3-5 minutes.
- Transfer veggies to a food processor then add yeast, cayenne, and cream cheese. Pulse to combine.
- Add red pepper to veggie and cream cheese mixture and pulse 1-2 additional times to combine pepper with remaining filling ingredients.
- Spoon ~1 (heaping) tsp of the filling into each mushroom cap (Note: each mushroom should be filled so that there is a mound of the cream cheese mixture on top) Garnish each mushroom cap with a sprinkle of panko bread crumbs.
- Bake the mushroom caps for 30 minutes. Remove from the oven and serve warm.