Roasted Old Bay Shrimp Recipe Jeanettes Healthy Living

Roasted Old Bay Shrimp is an easy and delicious appetizer. Serve with cocktail sauce if you like. My family loves Old Bay seasoning, a spice blend I grew up enjoying on steamed Maryland crabs. Old Bay seasoning is a blend of celery salt, red pepper, black pepper, paprika and other “secret” spices. It goes well with most seafood, including shrimp. Roasting shrimp is a quick and easy method that enhances the flavor of shrimp more than steaming. It’s great for making a large quantity of shrimp cocktail for a party.

Roasted Old Bay Shrimp - these are so delicious and easy to make - perfect for a quick party appetizer with a kick, better than plain old shrimp cocktail

I grew up in Maryland so steamed crabs with Old Bay seasoning have a special place in my heart. For a special treat I’ll sometimes mail order some Maryland crabs for our family to keep the tradition going. Since crabs are hard to come by and extremely expensive to mail order, I made Roasted Old Bay Shrimp for a family celebration recently. It’s such an easy recipe and takes just minutes to prepare and roast.

I use frozen shrimp that’s been peeled and deveined already to cut down on the prep time. The best way to defrost shrimp is to let it sit in the refrigerator overnight. The shrimp is seasoned with fresh garlic and Old Bay Seasoning, then roasted for 10-12 minutes until just cooked through. Serve with cocktail sauce if you like or if you’re an Old Bay purist, just eat it straight.

Roasted Old Bay Shrimp is a great party appetizer because it’s quick, easy and a nice change from plain old shrimp cocktail.

Roasted Old Bay Shrimp Recipe

Ingredients

  • 3 pounds jumbo shrimp 15 count, peeled and deveined
  • 1 1/2 tablespoons extra virgin olive oil
  • 3-4 cloves garlic minced
  • 1 1/2 – 2 teaspoons Old Bay Seasoning

To Serve:

  • your favorite cocktail sauce
  • lemon wedges

Instructions

  1. Preheat oven to 400 degrees. In a large bowl, toss shrimp with olive oil, garlic and Old Bay Seasoning. Transfer to a baking sheet in a single layer. Roast for 10-12 minutes, until shrimp is just cooked through.
  2. Set aside to cool. Serve with you favorite
    cocktail sauce and lemon wedges.

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Source: Jeanettes Healthy Living

Marinated Mozzarella Balls Recipe Jeanettes Healthy Living

Marinated Mozzarella Balls are always a party favorite. Super easy to make, yet no one can resist these little balls of deliciousness. I love ordering small bites whenever we eat out, but I don’t like preparing them at home. I opt for appetizers that can be made in large quantities easily, or dips, cheese platters, mezze platters and crudite platters.

Marinated Mozzarella Balls - skewer with cherry tomatoes for a party appetizer - always a party favorite - super easy and delicious

I made these Marinated Mozzarella Balls recently for a party at our house. We wanted to thank the folks who renovated our basement. They worked so hard and did an amazing job, so we thought it would be nice for them to enjoy the space. I’m not sure how often people who actually do the job ever see the fruits of their labor, so I hope they enjoyed the party.

Mozzarella balls are bland in flavor so they take to assertive flavors well. In addition, since they are plain white, colorful ingredients such as fresh parsley and basil, as well as sun-dried tomatoes and roasted red peppers make these marinated mozzarella balls festive as well as flavorful. This appetizer is kind of like having a caprese salad on a stick, so if you like caprese salad, you’ll love these marinated mozzarella balls skewered with cherry tomatoes.

I found the mini mozzarella balls at Costco but I’ve seen them in most supermarkets too. Marinate them overnight if possible, or preferably at least 4 hours. Serve with toothpicks, or skewer them with cherry tomatoes for an easy and delicious small bite for your next party.

Marinated Mozzarella Balls

Ingredients

  • 1 pound mini mozzarella balls
  • 3 cloves garlic minced
  • 1 tablespoon parsley minced
  • 2 tablespoons fresh basil finely chopped
  • 1 tablespoon sun-dried tomatoes finely chopped
  • 2 tablespoons roasted red bell peppers finely chopped
  • 1 teaspoon dried red pepper chili flakes
  • 1/3 cup extra virgin olive oil

Instructions

  1. Place all ingredients in a bowl and toss well to combine. Marinade in refrigerator at least 4 hours.

Place all ingredients in a bowl and toss well to combine. Marinade in refrigerator at least 4 hours.

Recipe Notes

Skewer each mozzarella ball with a cherry tomato for a pretty presentation. This made about 46 skewers.

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Source: Jeanettes Healthy Living

Sous Vide Octopus Spanish Tapas Recipe Jeanettes Healthy Living

Sous Vide Octopus Spanish Tapas is very tender, and simply seasoned with garlic and smoked paprika for the perfect tapas. I’m a bit obsessed with octopus – how to prepare it so it is super tender. I’ve read articles that suggest many different ways to cook octopus until tender. These methods include beating the octopus against rocks until tender, freezing octopus, adding vinegar when cooking, and adding a wine cork to the braising liquid. Some people slow cook octopus, others pressure cook it.

Sous Vide Octopus Spanish Tapas - the most tender octopus, seasoned with garlic and smoked paprika for the perfect tapas

Recently, I tried making sous vide octopus to see whether or not this method of cooking would yield a tender octopus. I’ve used a pressure cooker to make Greek Grilled Octopus with Rosemary and Thyme with great success (it takes just 10 minutes), so I was curious to see how sous vide octopus would compare.

Octopus can be found in the fresh seafood section of some supermarkets as well as in the freezer section. Handling octopus is definitely not for the squeamish, so you have to really love octopus to make it at home.

To simplify the sous vide method, I simply placed the seasoned octopus in a Ziploc bag with rosemary, garlic, and olive oil.

Using the water displacement method, I sealed the bag once the bag was immersed in the sous vide bath. I used a wet kitchen cloth to keep the bag immersed during the cooking process.

The result? The octopus was evenly cooked through (one of the biggest advantages of sous vide cooking) and tender, but still firm. If you’re a curious cook like me, you will want to try this method and compare it to pressure cooking octopus. It does take more time (5 hours versus 10 minutes), but the octopus cooks unattended. Personally, I think the sous vide octopus was firmer than the pressure cooked octopus, but I like the idea of marinating the octopus in the rosemary olive oil mixture for a longer period of time.

Have you tried sous vide? If so, what is your favorite dish to make?

Sous Vide Octopus Spanish Tapas

Ingredients

  • 1 baby octopus ~ 2 pounds
  • 3 tablespoons extra virgin olive oil, divided
  • 2 sprigs rosemary
  • sea salt
  • black pepper
  • 3 cloves garlic sliced
  • smoked Spanish paprika
  • sea salt
  • black pepper
  • 1 potato peeled, cooked until tender, cut into bite size pieces

Instructions

  1. Heat sous vide bath to 171 degrees. Season octopus with salt and pepper, and drizzle with 1 tablespoon olive oil. Place in Ziploc bag or vacuum seal bag along with rosemary sprigs. Seal bag, squeezing out any excess air.

    Cook in sous vide bath for 5 hours.

    Remove octopus from bag and pat dry with paper towel. Cut cooked octopus into bite-size pieces.

  2. Heat 2 tablespoons olive oil and garlic in skillet until hot and garlic is lightly browned. Add cooked potato and saute until heated through. Add octopus pieces. Season to taste with smoked paprika, salt and pepper. Toss octopus well.

Heat sous vide bath to 171 degrees. Season octopus with salt and pepper, and drizzle with 1 tablespoon olive oil. Place in Ziploc bag or vacuum seal bag along with rosemary sprigs. Seal bag, squeezing out any excess air.

Cook in sous vide bath for 5 hours.

Remove octopus from bag and pat dry with paper towel. Cut cooked octopus into bite-size pieces.

Heat 2 tablespoons olive oil and garlic in skillet until hot and garlic is lightly browned. Add cooked potato and saute until heated through. Add octopus pieces. Season to taste with smoked paprika, salt and pepper. Toss octopus well.

If you like this sous vide recipe, you might also like these sous vide recipes:

Sous Vide Pork Loin Bahn Mi Buns


Sous Vide Chinese Drunken Chicken

Sous Vide Herbed Turkey Breast

Sous Vide Perfect Poached Egg

Source: Jeanettes Healthy Living

Watermelon Lime Slushie Recipe Jeanettes Healthy Living

Watermelon Lime Slushie is a healthy, refreshing summer treat that will bring back childhood memories. Have you ever had a slushie? They’re usually neon colored and super sweet. I’ve come up with a healthy alternative to this cold summer drink. This watermelon lime slushie is made with just three ingredients and is so much healthier than the ones I had as a kid – no artificial colors or flavors, just whole ingredients. Sponsored by MegaFood.

Watermelon Lime Slushie - just 3 ingredients! Refreshing, nutritious and stress reducing

I’ve been juggling a lot of balls in the air lately and feeling pretty stressed out and overwhelmed with everything on my plate. Stress is a normal part of life, but being in a constant state of stress can wear anyone down. Reducing stress is the one area that I struggle with the most in trying to live a healthy, well-balanced life. Like most people, I like to be in control of my life, so when things start feeling out of control, my stress level rises.

Since the beginning of this year, my husband and I stepped in to help take care of my 90-year aunt, who never married or had children, and was living alone. I believe one of the greatest gifts I can give someone is my time as a way to let them know they are loved. That is what I am trying to do for my aunt. Needless to say, this huge new responsibility has consumed a lot of my mental, emotional and physical capacity, and added a lot of stress to my life, but I don’t regret this decision for one minute. However, I do need to learn how to manage my stress better.
How have I been trying to manage my off-the-charts stress level?

  • Letting go. As much as I want to control everything in my life, I can’t. So, I am trying really hard to trust that God will take care of things I can’t.
  • Enjoying nature. I love taking long walks outside during the warmer months, so I have been making it a point to get outside and get moving even when I don’t feel like it or don’t think I have the time.
  • Prioritizing and saying no. There are just so many hours in the day, so I try to focus on a few key items each day that absolutely need to get done. I’ve also gotten better at saying “no” to take things off my overloaded plate.
  • Watching what I eat. In the past when I’ve been stressed out, I haven’t paid as close attention to what I eat. This time around, I’ve actually been much better at making good food choices. Take this Watermelon Lime Slushie for example. It’s made with just watermelon, lime juice and gets an extra nutrient boost from MegaFood’s Daily Energy Nutrient Booster Powder™. I chose Daily Energy out of MegaFood’s line of booster powders because it contains Eleuthero, Ashwagandha, and Bacopa, herbs that support your body’s ability to perform and manage through times of stress.* In addition, it contains chromium and green tea which help with mental alertness, focus and a healthy metabolism*, which often go hand in hand with stress.

Now, let’s make our Watermelon Lime Slushie. This recipe has just three ingredients: watermelon juice, lime juice and MegaFood Daily Energy Nutrient Booster Powder To make watermelon juice, simply put watermelon chunks in a blender and blend until smooth. Then, strain any pulp out. This will make an amazingly smooth slushie that melts in your mouth.

I used my ice cream maker to get the perfect slushie consistency in just 20 minutes.

This cold, refreshing slushie was a hit with my family on a recent hot 90-degree summer day. Drinking one of these was definitely stress-busting!

Watermelon Lime Slushie

Ingredients

  • 12 cups watermelon chunks
  • 1/4 cup lime juice
  • 4 scoops MegaFood Daily Energy Booster Powder™
  • raw honey to taste, optional

Instructions

  1. Put watermelon chunks in blender and blend until smooth. Strain watermelon juice. You may have to do this in a few batches.

  2. Put watermelon juice, lime juice and Daily Energy Booster Powder in blender and blend just until combined. Pour into ice cream maker (follow manufacturer’s instructions on how to prepare your ice cream maker for use) and let ice cream maker run for about 20 minutes until mixture reaches slushie consistency.

Put watermelon chunks in blender and blend until smooth. Strain watermelon juice. You may have to do this in a few batches.

Put watermelon juice, lime juice and Daily Energy Booster Powder in blender and blend just until combined. Pour into ice cream maker (follow manufacturer’s instructions on how to prepare your ice cream maker for use) and let ice cream maker run for about 20 minutes until mixture reaches slushie consistency.

*These statements have not been evaluated by the Food and Drug Administration, and this product is not intended to diagnose, treat, cure or prevent any disease.

Disclosure: This blog post was sponsored by MegaFood as part of my participation in their Ambassador program. All thoughts and opinions are my own.

Source: Jeanettes Healthy Living

Mexican Corn Tomato Feta Salad Recipe Jeanettes Healthy Living

Mexican Corn Tomato Feta Salad combines the flavors of Mexican street corn into a delicious summer salad, perfect for entertaining and picnics. Fresh corn and tomatoes are two of my favorite summer vegetables that are plentiful at the farmer’s market and supermarkets this time of year. While I love corn on the cob and caprese salad, I’m always looking for new or different ways to enjoy corn and tomatoes throughout the summer.

Mexican Corn Tomato Feta Salad - you'll find all the flavors of Mexican street corn are in this creamy summer salad

This Mexican Corn Tomato Feta Salad reminds me of Mexican street corn, which has become popular the last couple of years. The advantage of making Mexican street corn in salad form is that it’s easier to bring to a potluck barbecue, and you won’t get corn stuck in your teeth and all over your face (one reason my kids don’t like corn on the cob).

I came up with this Mexican Corn Tomato Feta Salad two years ago when corn and tomatoes were at their peak. Winters are long in Connecticut, so I appreciate the abundance of fresh summer produce that pops up each week at our local farmer’s market.

This creamy Mexican Corn Tomato Feta Salad has all the flavors of Mexican street corn with the works, just in salad form. To get the corn toasty, I caramelized it in a cast iron skillet, then tossed everything together while the corn was still warm, letting the feta cheese melt into the warm salad.

Mexican Corn Tomato Feta Salad

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 5 ears corn on the cob leftover or uncooked, ~ 6 cups
  • sea salt to taste
  • black pepper to taste
  • 2 ounces feta cheese crumbled
  • 2 tablespoons mayonnaise
  • 1 large tomato chopped
  • 2 scallions chopped
  • 1/2 cup cilantro minced
  • 2 cloves garlic minced
  • 1 lime juiced
  • 1/2 teaspoon chili powder
  • dash chipotle powder

Instructions

  1. 1. Heat olive oil in cast iron skillet and add corn; saute until charred in spots; season with salt and pepper. Transfer to large bowl; add cheese, mayonnaise, tomato, scallions, cilantro, garlic scape paste, lime juice, chili powder and chipotle powder. Toss and serve

1. Heat olive oil in cast iron skillet and add corn; saute until charred in spots; season with salt and pepper. Transfer to large bowl; add cheese, mayonnaise, tomato, scallions, cilantro, garlic scape paste, lime juice, chili powder and chipotle powder. Toss and serve

If you like this Mexican Corn Tomato Feta Salad, you might also like these corn salads:

Mexican Corn Quinoa Salad

Chipotle Corn Black Bean Tomato Salad

Quinoa Corn Tomato Kale Salad

Source: Jeanettes Healthy Living