A Major (for me) Milestone – My 100th Post!

So as my husband and I are off to galavant around the city of Chicago for a fun-filled wedding weekend, I realized I couldn’t leave y’all hanging without a delicious recipe for your weekend.

And then I noticed something. Something I couldn’t just leave alone.

Y’all, this is my 100th post! As in the 100th recipe or random thought I’ve shared with you.

So obviously, I had to make it a special one.

Well, recently I’ve had a major craving for seafood. Probably because it’s feeling like summer and I love fish during the summer. It’s just light and refreshing. However, I was wanting something a little more “special” that I could whip up for a special date night.

Holy moly people, did I find one! This would be a great recipe to make for a dinner party because it’s tasty, all of the elements take less than 15 minutes each…and it looks preeeeety.

So we’re celebrating a special occasion this weekend, I think you should too!

Sauteed Grouper with Shrimp Sauce (Serves 2 / 8 WW points per serving)

Ingredients

12-14 pieces asparagus, raw

olive oil, salt and pepper for asparagus

For Fish:

2 grouper fillets, 4-5 oz. each

Lemon pepper and garlic salt for sprinkling

2 Tbsp. white whole wheat flour

1/2 Tbsp. butter

1/2 lemon

1 1/2 Tbsp. Worcestershire

Cajun seasoning

For Sauce:

1/2 Tbsp. butter

2 Tbsp. yellow onion, diced

4 oz. artichoke hearts, chopped

1 Tbsp. white whole wheat flour

1/3 cup fat-free half and half

2 1/2 Tbsp. vermouth

2 1/2 oz. cooked shrimp, cut into about 3 pieces per shrimp

Begin by roasting your asparagus. Spray with olive oil, sprinkle with salt and pepper, and bake at 375 for 10-12 minutes. Set aside.

Preheat broiler to low. Sprinkle grouper fillets with lemon pepper and garlic salt, just a dusting on each side. Dredge fish in flour and coat well. Saute in butter for 3 minutes per side. Sprinkle with lemon juice, Worcestershire sauce and Cajun seasoning. Broil 5-7 minutes.

While the fish is cooking, go ahead and make your sauce. Melt the butter in a small saucepan over medium heat. Saute onion and artichokes for 3 minutes until softened. Stir in flour, half and half, and vermouth and whisk until thickened. Add the shrimp and cook another 2-3 minutes until shrimp is heated through.

Step by Step

Add the cooked asparagus to your plate. Top with a fillet of fish, and pour sauce over top.

Plated

I wasn’t sure what the asparagus would add at first, but it really give the flavor a new level – definitely make sure you have some in each bite…

Sauteed Grouper with Shrimp Sauce

Hope y’all have a great weekend!

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Bistro Steak with Red Wine Sauce

If you haven’t noticed a theme the past few weeks from my blog – things have been crazy around here. At least, during the week. Hence the cheese fries and casseroles.

Nothing wrong with those foods, because, you know, they’re delicious. But sometimes it’s nice to have a special meal. You know, slow down the pace, sip on a glass of wine, not have to rush off anywhere or get the laundry folded?

I was grabbing some quick groceries at Target the other week and came across some “Laura’s Lean Beef” organic sirloin steaks. They were a pretty good price (about $6.00 – think what you’d pay at a restaurant!) and were vacuum sealed in their own juices so they looked super tender.

So I tested out this recipe and the verdict was: it’s pretty darn delicious! I’ve been known to scramble around a little when it’s time to eat, but this one is pretty simple with some prep work done ahead of time. I recommend an easy starch like rice or potatoes to soak up some of the delicious sauce…that’s just a necessity.

I must say, if time preparing a meal is not a luxury you have, but the time to savor one sounds like pure bliss – you should definitely give this one a try!

Bistro Steak with Red Wine Sauce (Serves 2 / 10 pts. per serving)

Ingredients

2 (6 oz.) sirloin steaks, trimmed of fat

1/2 Tbsp. canola oil

2 Tbsp. shallot, chopped

2 tsp. ground thyme

4 fl. oz. red wine

1/2 cup fat-free beef broth

1 tsp. Dijon mustard

1/2 Tbsp. dried parsley

1/2 tsp. salt

1/2 tsp. black pepper

1 Tbsp. butter

Heat oil in medium skillet over medium-high heat. Sprinkle steaks with 1/4 tsp. salt and pepper. Cook steaks in oil for 4-5 minutes on each side. Remove from heat and let rest 5 minutes.

Steak Collage

Saute shallots and thyme in remaining oil for 1 minute before adding wine. Cook 2-3 minutes until majority of liquid evaporates. Add beef broth and cook 5 minutes until liquid thickens and reduces by half. Whisk in remaining salt and pepper, and add butter and mustard.

Slice steak into strips across the grain and top with sauce. Sprinkle with parsley and serve…

Plated Steak

 

And don’t forget something to soak up all of that delicious sauce…

Bistro Steak

Hope y’all have a great weekend!

Caribbean-Style Crab Cakes

Well, if you haven’t realized it already – tomorrow is Valentine’s Day! (And seriously, if you haven’t – it basically means you never leave your house, turn on your radio, tv or computer – so those of you who I am addressing aren’t even reading this)

Now, I have always enjoyed Valentine’s Day – yes, even when I was single. I loved getting together with my girlfriends and eating ice cream, drinking wine and hanging out. Yes, even when 3 of us went to dinner at a nice restaurant and the server kept asking us if anybody else was joining us…

Well, now that I’m a married woman – the day holds a little more significance. I know it’s a “Hallmark” holiday, but what’s wrong with a day dedicated to love?

I still don’t understand going to a favorite restaurant to be served from a limited menu at double the cost, but that could just be because I tend to be a homebody sometimes. As I’ve said before, nothing beats enjoying a nice fancy meal consumed in the comfort of clothing that involves an elastic waistband.

So if you’re thinking like me (terrifying, I know) and want a special meal in – look no further friends. I bring you a recipe for Caribbean-style crab cakes. You could half the recipe and pair a crab cake with a small steak, or just make the whole batch paired with some roasted parmesan asparagus.

I usually prepare this recipe as an appetizer that makes about 16 servings, but it is just as delicious made just for 2. Now a few of the variations here were to make this recipe Weight Watchers friendly – like Fiber One crumbs – so the mixture is a little more “wet” than most crab cakes.

Caribbean-Style Crab Cakes (Serves 2 for meal / 8 WW points per serving; Makes 16 mini cakes for appetizer / 1 WW point each)

Ingredients

8 oz. crab meat (I go for the “specialty” kind – smaller pieces make it easier)

1/4 cup red bell pepper, diced

1/4 cup green onion, diced

1 Tbsp. Caribbean jerk seasoning

1 tsp. dried parsley

3/4 cup ground Fiber One bran cereal

1 Tbsp. honey

1/4 cup egg beaters

1/2 cup fat-free mayonnaise

1 Tbsp. margarine

Cayenne pepper for garnish

2 Tbsp. apricot jam

1 Tbsp. fresh lime juice

Begin by chopping the bell pepper and onion. Add to bowl with crab meat, Caribbean seasoning, parsley and cereal crumbs.

Dry Ingredients

Then add in mayonnaise, honey and egg. Mix together until all ingredients are incorporated. Form into 4 large patties – I had some leftover to prevent the patties from being too massive. (You can also form into 16 small patties for appetizers – start with a scoop the size of a ping-pong ball and work it into a patty.) Refrigerate until ready to cook.

Wet ingredients

Heat 1 Tbsp. margarine over medium in a large skillet. When margarine is hot, add crab cakes. Cook 5-7 minutes on medium-low and then flip, cooking an additional 5-7 minutes.

CakesCooked

While cakes are cooking, whisk together apricot and lime.

Apricot Lime

Add crab cakes to plate and sprinkle with a small amount of cayenne pepper.

Plated

Then top with a dollop of apricot-lime sauce…

Cake with Sauce

and devour with a glass of crisp white wine.

Close Up

Have a happy Valentine’s Day everybody!