Not Your Average Lettuce Wraps 

Guilt free, delicious eating is right at your fingertips (literally- you’ll be licking them clean), with my shrimp lettuce wraps! I am always looking for unique flavor/texture combinations that marry well together in a dish. I truly enjoy this exploration process and look forward to when a meal just hits the jackpot- like tonight! In addition to finding delicious food combinations, I also have a passion for healthy living and finding food alternatives that taste just as good! Here is a dish that mixes these two passions of mine. 

I started by cutting into my cabbage and gently peeling away the layers that I wanted to use as the base of my lettuce wraps. Next, I cut the fruits and vegetables for the salad or healthy “slaw” that would go into my lettuce cups. This included thinly sliced (julienned) mango, green apple, and red onion, diced orange pepper, jalepeno, cucumber and chopped fresh cilantro. I dressed this in some lemon juice and a drizzle of rice wine vinegar to add that Asian flair I love so much. Subtle Asian flavors will be apparent in my sautéed shrimp, creating harmony within the dish. I added a nice helping of this healthy slaw into my lettuce cups. 
Onto the shrimp! I purchased farm raised, raw, peeled jumbo shrimp (that’s a mouthful- and it’s about to be literally 😉) from my local grocery store. It’s at a great price right now and such a quick protein to cook! Considering that I started creating this dinner at 7:00pm, the time saver is a huge plus!  I tossed this shrimp previously in a spice mixture that included sweet Hungarian paprika, sea salt, black pepper, granulated garlic, chipolte, rosemary and thyme. I added some sesame oil to my sauté pan and got it nice and hot. I added my shrimp in with a drizzle of soy sauce and cooked them for 3 minutes on each side. 

I added this beautiful and tasty protein element on top of my slaw with some lemon zest, feta cheese and chives. 

This combination of ingredients was extremely fresh and texturally pleasing to the palate. The sweet, soft mango, the crunchy, tart apple, the acidic notes from the lemon and vinegar (which toned down the biter bite from the red onion), the creaminess of the feta cheese and the hint of heat from the jalapeños made for a delicious, balanced dish! Stay tuned for more creations to come!


Bippity Boppity Bacon Brussels

While we’re on the topic of 4 ingredient dishes and a perfect balance of flavors… this was a side dish for tonight’s “somewhat-random-use-what’s-left-in-my-pantry-and-fridge” kind of meal 😉 (Yes I am aware that mango salsa and brussels dont necessarily make a harmonious meal- but here we are 😂). Okay okay on with the recipe, Andrea. We have Brussels sprouts roasted with chopped green onion, bacon, honey and balsamic vinegar- salt and pepper optional or “to taste”. No exact measurements are needed, just make sure to toss the brussels so they have a coating of honey and balsamic. I added the green onion and cooked the veggies in my oven for 20 minutes at 425 degrees. While this cooks, I crisped up my bacon stove top in a sauté pan and added it to the mixture before serving (no judgement if you want to use quick microwaveable bacon or bacon bits- let’s face it, bacon is bacon 😋.. but stove top will give you the best caramelization and depth of flavor!) ~Sweet honey 🍯, acidic vinegar, bite of green onion, bitter brussel sprouts, salty bacon 🥓~ Just YUM