Taco inspired Stuffed Peppers with ground turkey and quinoa

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Ok so here is the not so recipe, recipe:

Ingredients

  • 1 lb ground turkey
  • Bell peppers 4-6
  • 1/2 cup cheese (whatever you like)
  • 1 1/2 – 2 cups black beans
  • 2 cups salsa (Chipotle Salsa Trader Joe’s)
  • Trader Joe’s Taco seasoning or other
  • 1 -2 cups quinoa (cooked)
  • 2 small shallots (or onion)

I only made 3 peppers and I chose red, green and yellow. I have never made this recipe before. It was inspired by another recipe I saw so I just put my own spin on it. I cooked the quinoa in chicken stock instead of water … it taste better that way. I did not blanch the peppers 1st but after reading more recipes, that is what I recommend. Blanch in hot water for 3 minutes. It will help the peppers to cook faster in the oven. Cut off the tops and take out the inside. Leave the top for garnishment.

  1. Cook ground turkey and season with taco seasoning and a little salt
  2. Add chopped shallots, Stir
  3. Add beans (canned are ok), Stir
  4. Add salsa, Stir
  5. Add quinoa, Stir
  6. Add cheese and save a little to sprinkle on top
  7. Spray peppers with coconut oil spray or other spray or EVOO
  8. Add filling and sprinkle cheese
  9. Cook in 350 degree oven for 25 minutes or until peppers are tender
  10. Serve with remaining filling

 

 

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Skinny Shrimp Scampi

recipe

SKINNY SHRIMP SCAMPI… The healthy Non-Pasta Dish!

Ingredients:
2 Tablespoons olive oil
1 pound jumbo shrimp, shelled and deveined
1 Tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes (optional)
1/4 cup white wine
2 Tablespoons freshly squeezed lemon juice
2 medium zucchini, cut into noodles
Chopped parsley, for garnish

Directions:
Place a large sauté pan over medium-low heat. Add the olive oil and heat it for 1 minute. Add the garlic and crushed red pepper flakes and cook them for 1 minute, stirring constantly.

Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan.

Increase the heat to medium. Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the zucchini noodles and cook, stirring occasionally, for 2 minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garish with parsley and serve immediately

Shrimp tacos

Shrimp tacos

Everyone knows I do not cook with recipes so it’s always difficult to put one together.

So just season your shrimp with garlic and other herbs. Salt if you wish. Sauté in EVOO about 3 min per side. Either roast asparagus in oven or sauté on top of stove. Drizzle with EVOO and lightly season with garlic, cayenne pepper and fresh lemon juice. U used corn tortilla shells. Top with cilantro or salsa if you prefer.

Restaurant Showcase … The Lowry. Burgers. Whiskey. Oysters. Eggs.

The Lowry. Burgers. Whiskey. Oysters. Eggs.

They call themselves an Urban Diner which is fitting because they are located in Uptown on 21st and Hennepin Ave. A very cozy atmosphere with a menu to match. What I adore about this spot is the menu. It is “shi shi poo poo” which means extra fancy words are used on the menu to describe basic food. Right up my alley! Usually shi shi poo poo entrees are full of flavor but are lacking portion size. Nope not at The Lowry.
Go there for Breakfast, Lunch, Dinner or Happy Hour. Here’s a little hint: They have tidy bathrooms.
Menu:
Chicken
skin-on, green top carrots, mashed potato, arugula, pan jus 14
Fish Tacos
blackened tilapia, avocado, black bean & corn salsa, Napa cabbage 14

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Redstone American Grill Maple Grove

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New location in Maple Grove, MN opened December 2012 is located in the lot next to Granite City. The space is a tad bit larger than the Minnetonka location but the ambiance and decor is identical.  The fireplace and congenial staff warm you upon entrance. There is a private dining room that also has an outdoor patio.  I have dined at Redstone for over 10 years and I must say it is one of my favorite restaurants in The Twin Cities.  My meal today included chili and lodge wedge cornbread with honey butter.  For dessert, seasonal bread pudding with bourbon sauce.  Pay them a visit and let them know you heard it here FIRST!