Sweet & Smokey Shrimp Skewers

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I’ve been having a bit of a shrimp craving lately so I decided to make these Sweet & Smokey Shrimp Skewers last night for some friends we had over for dinner.

It’s a super simple recipe and just felt fun & summery.

I paired with some orechiette pasta tossed in home made pesto and some tomatoes Mike and the girls have been having fun growing in our backyard.

My friend just shared a great tip with me:

Use 2 skewers for each kabob so it’s easier to flip on the grill.

Serves 4-6

What you need:

1.25 pounds shrimp (the ones I used were about 20 shrimp/lb)

1 tbsp adobo sauce (buy the canned Chipotle in Adobo sauce and just use the liquid the chipotles are in for some slightly spicy smokey flavor)

1/3 Extra Virgin Olive Oil

1 garlic clove, minced

dash of brown sugar

about 1 tsp Salt

Fresh Ground Black Pepper

Ready, Set, Cook!

Marinate Shrimp for about 1 hour and place on skewers using two parallel sticks to keep the shrimp from spinning.

Grill the skewers over medium heat about 4 mins a side or until just cooked through.

Enjoy!

XO,

Your Sus Chef

 

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Skinnytaste Low Fat Recipes

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I am obsessed with this site my girlfriend sent me called www.skinnytaste.com. When I get obsessed with something I have to blog about it because it makes me so happy to share finds like this.

It’s a recipe website full of amazing low fat recipes. I am not a cook, but I successfully made three of her recipes in one week! That’s a record for for me. Woot woot!

This Coconut Chicken Salad with Warm Honey Mustard Vinaigrette was to die for. Completely delicious.

It was so good my husband said, “Babe! This is restaurant quality.” Never in my life has anything I made ever tasted remotely close to restaurant quality! Thank you Gina. Smooch!

I also did these Chicken and White Bean Enchiladas with Creamy Salsa Verde. Super yummy, healthy and choc full of protein and fiber. This is a good one to make towards the beginning of the week and have for leftovers.

Then I tried this Grilled Garlic Dijon Herb Salmon along with Susanne’s recipe for homemade vinaigrette dressing on our salad, and I got another first time quote from the hubby, “You are knocking it out of the park with these dinners!”

Big SMILE.

Her recipes are easy, flavorful and low fat.  What more could you possibly ask for?

Click here to follow her amazing boards on Pinterest, where you can even find a Kid Friendly board. Love it.

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How to Make Your Own Vinaigrette Salad Dressing [Video]

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Have you ever made your own vinaigrette?  You probably have most of the ingredients already in your kitchen, it’s fresher than the store bought options (some have 20+ ingredients!) and something about it feels fancy!   Oh, and did I mention how fast & easy it is?

Here’s a video of an awesome basic kitchen skill to add to your repertoire~

What you need:

1/4 cup White or Golden Balsamic Vinegar (or vinegar of your choice)

1 Tablespoon Dijon mustard

1 teaspoon shaved shallot (or onion)

2 tsp brown sugar

salt & fresh ground pepper

1/2 cup Extra Virgin Olive Oil

Ready, Set Whisk!

Whisk together everything but the Olive Oil until well combined.  Then gradually whisk in the Olive Oil.

Use right away or store in the refrigerator for about 1 week.

Let come to room temperature a bit before tossing with your fave greens & veggies!

Would love your feedback in the comments below & please let us know if you have ideas for future cooking videos? Thanks!

XO,

Your Sus Chef

 

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Relish! Weekly Meal Planning [Made Easy!]

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Those of you who follow my blog already know that I hate to cook, but now that I have been practicing more, I am hating it less and less.

One of the things I always disliked about cooking was the fact that I used to find meal planning stressful.  Those of you who cook are probably laughing at me, but a huge part of the stress for me was due to the fact that I was failing to plan ahead.

So when the company Relish! contacted me to tell me about their easy weekly meal planning site, I was intrigued and thought it was something I should probably try.

I signed up and now I am HOOKED! And if my husband met the Relish! founders I am sure he would want to give them a BIG hug!

Here’s why I love it:

1. It has made me plan ahead (but made planning ahead easy.)
2. It has taken the stress out of “what am I going to make for dinner?” because I am planning ahead.
3. It has given me ideas for healthy dinners.  Things I would never have thought to make on my own.
4. It has made grocery shopping for the week a breeze.

Here is how it works:

It is an online subscription – a cheap one I might add!  Relish! has actually given me the “Redeem a Voucher” code of “Tiny-O which gives you 14 days to try it out for free to see if you like it!

To sign up for free, click here, then click “Redeem a Voucher” in the very top left portion of the screen.  Enter your email address and a password, and then you can log in and browse the recipes and meal plans for 14 days.

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Toasted Israeli Couscous Salad with Grilled Vegetables

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By now you all probably know I hate to cook, so it really was a match made in heaven when I found out my new amazing Sales and Marketing Director, Susanne, went to culinary school and used to work as a personal chef!

You can read more about Susanne here on our new About page. In the meantime, I asked her to send me one of her favorite summer recipes to post in case any of you are planning menus for a Labor Day BBQ.  This is the perfect dish to take to a potluck.  Here is her oh-so-yummy dish…

Toasted Israeli Couscous Salad with Grilled Vegetables
by Susanne

Israeli couscous’s larger & more noodle-like texture is great for making ahead for a summer potluck because you toast it in olive oil which helps it not to dry out or clump.  Have fun playing around with your favorite vegetables or whatever you find in your fridge.

What you need:

1/2 cup white balsamic vinegar
1 tsp Dijon mustard
2 cloves garlic, coarsely chopped
1 cup Extra Virgin Olive Oil
Salt & pepper

1 bunch asparagus spears, trimmed
1 basket cherry tomatoes, rinsed (multi color is fun!)
2 zucchini, quartered lengthwise
2 summer squash (yellow), quartered lengthwise

2 tbsp Extra Virgin Olive Oil
1 lb Israeli Couscous (available at Trader Joe’s) Chicken Stock (or Vegetable) Hot water, to cover

Goat cheese or your favorite cheese to crumble over the top
1/4 cup fresh basil, rinsed & torn into bite size pieces

Ready, set, cook!

In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper.

Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes.

Preheat the grill. Remove the vegetables from the marinade (reserve) and grill until just cooked through.  Grill the tomatoes on high heat until just blistered (a grill rack is very useful but not necessary) & place them back in the marinade.  Cut the vegetables into 1/2 inch pieces.

Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock and hot water and bring to a boil, cook until al dente (about 10 mins) and drain well.

Place in a large serving bowl, add the grilled vegetables and toss with the vinaigrette.  If seems dry drizzle with a little extra Olive Oil.  Once well mixed pour the blistered tomatoes and their juices, top with goat cheese & torn basil. Serve at room temperature.

Enjoy!

Thanks Susanne!  Be on the lookout for more of Susanne’s recipes to come!


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