Blackened Shrimp Over Arugula

I cannot wait to make this dinner again! My beloved D is allergic to shrimp so I can only have shrimp on occasion. I had some in my freezer last night and decided to do something with them.  It turned out delicious! The pepper of the arugula combined with the lemon and blackened seasonings was just perfect.  Enjoy!

Blackened Shrimp Over Arugula 

8 Large Shrimp, peeled and deveined

2 Tablespoons blackened seasoning 

1 tablespoon light butter

2 cups of arugula

Grape tomatoes

 Dressing

1 Tablespoon Oil (I used canola but olive would be great too)

½ Lemon (~3 tablespoons lemon juice)

2 teaspoons black pepper

1 teaspoon salt

Pat shrimp dry with a paper towel

Liberally sprinkle the blackened seasoning on shrimp

In a medium sauce pan, melt butter

Add shrimp to pan once butter has melted

Toss shrimp in pan, cooking 2-3 minutes on each side.

Meanwhile, add arugula to salad bowl.

Once shrimp are done, immediately place on top of arugula.

Add grape tomatoes

For the dressing, mix oil, lemon juice, pepper, and salt in a small bowl into well incorporated.  Be cautious on salt as the shrimp will already be very salty due to seasonings.

*Making the dressing at the end gave the shrimp time to wilt the top of the arugula salad making it extra good!

Pour over shrimp and arugula!

Hannah's Honey Fried Chicken

I'd have to say this is a recipe that I made up last night on a whim.  I had chicken and panko breadcrumbs that I had bought on clearance that day.  

I wanted to do something out of the ordinary when remembered a restaurant here in town who's specialty is honey fried chicken. I  thought would give it a try by throwing some ingredients together that I had in my refrigerator.  I was pleasantly surprised of the results!

Hannah's Honey Fried Chicken
What you'll need:

• 2 tablespoons whole-grained mustard 
• 4 tablespoons honey
• 1 tablespoon yellow mustard 
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 teaspoon paprika
• 3-4 Boneless chicken cutlets (if you only have chicken breast, pound out so they are thin)
• 1 cup Italian seasoned breadcrumbs
• 1 cup plain panko breadcrumbs
• canola oil

Rinse chicken and pat dry with paper towel so that the chicken is completely dry.  
Mix together salt, pepper, and paprika and generously rub on to each piece of chicken.
Preheat a skillet on Medium heat with 1/2 inch of canola oil (don't do this too early or the oil will get too hot!)
In a small bowl, mix together the mustard, honey, and vinegar until all ingredients are fully incorporated.
Dip chicken in mixture, making sure to coat both sides liberally.
Mix seasoned breadcrumbs and panko breadcrumbs together in a bowl.
Dip chicken in breadcrumb mixture. 
Shake off any access breadcrumbs (an important step!)
Place chicken in skillet once oil is hot
Fry until golden brown on both sides (timing depending on thickness of chicken)

Enjoy!

Tasty Tuesday: Nacho Ordinary Nachos

Nachos without cheese?  Sounds crazy, right? With half the fat and hundreds of calories less, I beg you to try it. You'll like it, and you'll have enough calories saved for a beer to go along with it!

Nacho Ordinary Nachos- Serves 2 comfortably 

What you'll need: 

• 1/2 pound extra lean ground beef
• 1/2 Packet of taco seasoning (I recommend McCormicks)
• 1/4 cup of water
• 1 teaspoon cumin
• 1/2 cup of canned black beans
• 1 jar of sliced jalepenos 
• 1/4 cup of diced tomatoes (~3 handfuls)
• Any other beans/veggies you would like
• Reduced fat tortilla chips (I recommend Snyder Yellow Corn Rounds)
• Pinch of salt
• Cooking spray
• Optional: Reduced Fat Sour Cream, Siracha

Preheat your oven to 350 degrees.

Brown meat in a skillet using Medium heat, drain excess liquid 

Bump heat to Medium-High and add taco seasoning, cumin, and water. 

Let simmer 5 minutes stirring often.

Once liquid has reduced by half add 1/2 cup (or more depending on your preference) of black beans.

Continue stirring until beans and meat are mixed together well.

Line a baking sheet with aluminum foil.

Spray lightly with cooking spray and arrange chips (~3-4 handfuls)

Spread meat and beans mixture evenly on chips.

Add jalapenos, tomatoes, and any other veggie you would like 

Bake for 5-6 minutes. 

Caution chips will be hot. 

Top with Sour Cream and Siracha. 

Serve immediately.

This recipe can be divided in half for one or double to serve more!

Enjoy!

All the things olive.

Well I've taken the plunge and finally joined the blog world. I hope this blog provides you with a few good recipes, restaurant reviews from a from a wannabe foodie perspective, and I'm sure there will be a few random posts here and there.

Here's a little about  me: 

My cute boyfriend D on the left, me on the right, 

Our sweet puppy Champ when we got him in June of this year.

Champ now at 5 months old. The most spoiled loved dog in the entire world.

 

If we aren't in Columbia you can most likely find us here, Pea's Island outside of Charleston.