Buffalo Shrimp Salad

Hot and Spicy are two of my fave words! Hot and spicy shrimp salad just makes my mouth water thinking about it! If you are a vegetarian you can substitute the shrimp for tofu or even tempeh.
I found this recipe on a list of Super Bowl party foods which I feel is a different but probably healthier choice from other options one would usually have on game day. I will say that this recipe would be good for parties (heck even dinner) and can be used for a multitude of different events from spring through summer depending on the event and theme, I’m just not sure how it would go over on game day but I could be wrong. The buffalo shrimp salad is quick, delish and could be a different take on what Super Bowl food can look like.

Ingredients:
3/4 cup low-fat organic buttermilk
1/2 cup organic sour cream
2 teaspoons organic apple cider vinegar
3 tablespoons fresh organic parsley, chopped
2 teaspoons organic chives, chopped
1 1/2 teaspoons organic garlic, minced
Sea Salt and fresh ground pepper
2 heads organic romaine lettuce, torn into pieces (4 cups)
2 cups organic carrots, grated
2 cups organic celery, sliced
1/2 cup organic scallions, sliced
2 tablespoons organic vegetable oil
2 tablespoons Brummel & Brown or organic butter
2 pounds medium shrimp, peeled and de-veined
1/4 cup bottled buffalo-wing sauce or hot sauce

DIRECTIONS:
1. Combine buttermilk, sour cream, apple cider vinegar, parsley, chives and garlic in a bowl
2. Stir well and season with salt and pepper.
3. Chill for 30 minutes.
4. Toss lettuce, carrots, celery and scallions with buttermilk dressing in a large bowl.
5. Place in serving bowl.
6. Warm a large skillet over medium-high heat.
7. Add oil and butter.
8. When butter sizzles, add shrimp and cook, stirring, until opaque, about 4 minutes.
9. Add buffalo-wing sauce, stir to coat shrimp and cook 1 minute longer.
10. Pour shrimp and sauce over salad.

Stuffed Acorn Squash

I am such a fan of squash and am always looking for new recipes for it! I eat some kind of squash at least once a week. I stumbled upon this recipe when looking for low calorie meals last night and it sounds super yum! Stuffed acorn squash sounds like it is going to be my new fave dish.

Ingredients

1 medium organic acorn squash, halved  and seeded
1/2 teaspoon plus 1 tablespoon organic extra-virgin olive oil, divided
1/4 teaspoon sea-salt, divided
1/4 teaspoon freshly ground organic pepper, divided
1/4 cup chopped organic onion
1 clove organic garlic, minced
1 tablespoon water
1 1/2 teaspoons organic tomato paste
4 cups chopped organic  chard leaves (about 1/2 large bunch chard)
3/4 cup canned organic white beans, rinsed
2 tablespoons chopped kalamata olives
3 tablespoons coarse dry organic whole-wheat breadcrumbs (see Note)
3 tablespoons grated organic Parmesan cheese

Preparation

1.Cut a small slice off the bottom of each squash half so it rests flat. Brush the insides with 1/2 teaspoon oil; sprinkle with 1/8 teaspoon each salt and pepper. Place in 8×8 inch dish.  Preheat oven at 450 degrees. 

2. Bake squash until fork tender about 20-30 minutes.

3. .Meanwhile, heat 1 1/2 teaspoons oil in a large skillet over medium heat. Add onion; cook, stirring, until starting to brown, 2 to 3 minutes.

4. Add garlic; cook, stirring, for 1 minute.

5. Stir in water, tomato paste and the remaining 1/8 teaspoon each salt and pepper.

6. Stir in chard, cover and cook until tender, 3 to 5 minutes.

7.Stir in white beans and olives; cook until heated through, 1 to 2 minutes more. Remove from the heat.

8.Once squash is done baking position rack in center of oven; preheat broiler.

9.Combine breadcrumbs, Parmesan and the remaining 1 1/2 teaspoons oil in a bowl.

10.Fill each squash half with about 1 cup of the chard mixture. Place in a baking pan or on a baking sheet.

11. Sprinkle with the breadcrumb mixture.

12.Broil in the center of the oven until the breadcrumbs are browned, 1 to 2 minutes.

Vegan Eggnog

Believe it or not I was never really much of a fan of eggnog. I always thought it was gross. The BF however loves it and would probably drink it by the gallon from November through February. In an effort to keep crap consumption down I found a healthier more peaceful version of eggnog that I thought many of you might appreciate. I will admit I haven’t tried it yet but after perusing many-a-recipe this seems to be the best.

Ingredients:

•21 oz extra-firm silken tofu
•2 cups soymilk (almond,rice or any other milk you prefer)
•2/3 cup light brown sugar or organic honey
•1/4 tsp salt
•1 cup cold water
•1 cup rum or brandy
•4 1/2 tsp vanilla extract
•20 ice cubes
• organic cinnamon
• organic nutmeg

Preparation:

1. Place the crumbled tofu and soymilk in a blender with the sugar and salt.
2. Blend until very smooth.
3. Scrape this into a large bowl or pitcher, and whisk in the water, rum or brandy, and vanilla.
4. Mix well, cover, and refrigerate until serving time.
5. To serve, blend half of the mixture in the blender with 10 of the ice cubes until frothy.
6. Repeat with the other half.
7. Serve in glasses with nutmeg and cinnamon sprinkled on top.

Apple Pie Dip

Dip Ingredients:
2 cups peeled, cored, and diced organic apples
1 1/2 teaspoon organic fresh lemon juice
2 1/2 teaspoons organic brown sugar
2 1/2 teaspoons organic apricot preserves
1/4 teaspoon organic cinnamon
2 teaspoons organic raw honey

Chip Ingredients:
5 (6-inch) organic flour tortillas
2 tablespoons organic butter or vegan substitute, melted
1/2 teaspoon organic cinnamon
1 1/2 tablespoons organic brown sugar

Directions:
1.Combine all the dip ingredients in a bowl, then cover with foil and bake in oven until soft at 350 or 400 degrees. Check on them repeatedly to make sure the apples don’t get mushy. You can leave the foil off for a few minutes to toast the top.

2. Once the apples are finished cooking you can ether serve them warm or put the apples in the fridge to chill.

3.Brush the tortillas with butter, then cut them into wedges.

4.Arrange the wedges on a greased baking sheet, sprinkle with cinnamon and sugar, and bake at 350º F until golden brown, about 10 minutes. Let them cool before serving.

You can add Different fruit preserves or some fresh sage or cloves to switch up the taste, even pecans! This is a simple, delicious and healthy alternative to desert dips. When you are already pigged out and over stuffed it is sometimes nice to add something healthy to the mix.

Gravely Scary Veggie Party Platter

Ingredients:
1/2 cup fresh organic spinach (you could use artichokes or any other green veggie you want to mix with the hummus)
10 ounces organic plain hummus
Organic Broccoli
Organic Celery
Organic Kale (or Kale Chips)
Organic Pretzels
Hard-boiled organic eggs
Fresh Mozzarella Balls
Organic Crackers (any type you prefer)
Organic large black olives
Organic carrot sticks
Edible Black Marker

Instructions:

1.In a food processor, puree the spinach and hummus together. You can use plain hummus to keep the dip the normal sandy color hummus usually is or get crazy and add a fun colored vegetable to make your grave yard floor.

2.To make the ghosts you can use either hard boiled eggs or mozzarella balls, cut the black olives up into the desired features for your ghosts and then simply place on to your egg or mozzarella ghost.

3. Use an edible marker to turn crackers into tombstones. If you have cake decorating tools and have a fine icing tip you can use a vegetable puree to write on the tombstones. It is easiest to write on the tombstones first before placing them into the dip.

4. Once you have all of the components made and ready put your hummus into your desired display dish. Leave the dip uneven like real ground would be. Stick in your broccoli, celery and/or kale trees and bushes in first. Then carefully place the tombstones lastly ghosts. Get creative and add other things like maybe edible bats made out of cut out pieces of pumpernickel bread. Get as spooky as you can!

5. Once everything is in place use the pretzels as your fence to outline your graveyard. You can use pretzel flats or good old twisty pretzels! All of it make for a gravely delish snack that will wow party attendees!!

Apple Cider Tini

I can smell Halloween in the air which makes me soo excited. In honor of fall and my excited0ness I have found the perfect fall drink to perk up my spirits and hopefully yours as well.

Ingredients:
Prairie Organic Vodka
4 oz organic fresh apple cider or instant (fresh usually tastes better)
4 oz Prairie Vodka
1 oz organic lemon juice
1 tsp organic cinnamon
Organic Cinnamon Sticks
6 or 8 organic apples (any once you prefer)

Directions:

1. Take your apples and cut the tops off. You can use an apple corer or a melon baller to remove the middle of the apples. You can also save the inside to make fresh apple sauce with. Waste not want not. Put the finished apples in the fridge.

2. Mix the cider, cinnamon and vodka together and put in fridge.

3. When you are ready to serve you can pour the cider into the apple cups and garnish with a cinnamon stick in each cup. You can also use brown sugar and cinnamon to line the top of the apple for added taste.

You can use warm cider as well if you want to spice up your party fun. I would still keep the apples either warm or room temperature. You can use this drink for a Thanksgiving or Halloween Party.

Pizza Pancakes

 
I saw this on another blog this morning but I knew this couldn’t be the only recipe. Incase you didn’t know half of The Green Beagle Team is one hearty Italian lady and I love me some pizza. That may sound stereotypical but what can I tell you, it’s true! When I saw a recipe for pizza pancakes I started drooling almost immediately!  I have never really been a fan of breakfast foods for breakfast anyway.  I prefer lunch or dinner type meals in the morning.  Also, why have I not thought about making these already? Different cheese, vegetable and herb mixtures are popping into to my mind and apparently into others as well seeing as there are plenty of pizza pancake variations out there. I decided to go a little simple with this one because your first attempt isn’t always your best when it comes to cooking new things.

Ingredients
•2 cups organic baking mix
•1 cup organic fat free milk or a plain soy milk (A flavor, Almond or Rice milk may make the batter too sweet but that could be a yummy option as well)
•2 organic eggs
•3/4 cup shredded fresh mozzarella
•1/4 cup grated organic Parmesan cheese
•4 leaves fresh organic basil chopped
•1/4 teaspoon organic oregano
•1/4 teaspoon organic parsley
•1/4 teaspoon organic garlic powder (or fresh minced garlic)
•Organic Tomato sauce for dipping
•Parmesan Cheese to sprinkle on top

Instructions

1. Heat griddle or skillet and grease with olive oil, if necessary.
2. In a large bowl, combine the baking mix, basil, oregano, parsley * garlic powder.
3. Then combine eggs and milk and stir into dry ingredients until moistened and evenly mixed.
4. Add the cheeses into the mixture and mix.
5.Pour a little less than a 1/4 cup onto hot griddle & cook until bubbles form on top. Flip until you reach desired color and texture of your pancake.
6. Once all pancakes are cooked you can cut the pieces into wedges and garnish with fresh basil leaves and Parmesan cheese. You can also put a cup of tomato sauce on the side for dipping or drizzle the sauce on top of the pancakes.

Berry Mice to Eat You

Seriously how cute is this. What a great way to keep your children interested in heating healthy?! It is an even better way to spruce up any old cheese plate for a party. Keep this recipe in mind for Halloween parties or even children’s birthday parties. You can always dip the mice in a fruit dip or chocolate dip.

1 Package of fresh organic strawberries
1 Handful organic almond slivers
1 Organic string cheese
1 Handful of mini carob, peanut butter or chocolate chips
Spoonful of organic peanut butter
Wedges of your favorite cheese

1. Wash all strawberries thoroughly.
2. Slice the strawberry so that it can lay flat on the plate.
3. Take your mini chocolate, carob or peanut butter chip into the front of the strawberry to make a nose. Use some peanut butter to help it stick if necessary.
4. Use stick 2 more chips above the nose to make eyes. You can also add tiny dots of peanut butter to the eyes or just use peanut butter instead. (you can substitute the pb with cream cheese, fluff, or fruit dip if anyone has allergies or just doesn’t like pb.)
4. Stick 2 almond slivers above the eyes to make ears.
5. Make a whole in the back of the strawberry to add the tail. Pictured above they have used licorice but I thinks string cheese is a much better option and a little more fun too.
6. Cut your cheeses into small wedges and place on the plate with your Mice. You can add other fruit when serving as well like grapes and bananas.

Dairy-Free Chocolate Pudding

This is a quick recipe that you can make for an after school snack or as a yummy dessert for a party. You can do so much with this simple pudding to make it your own.

Ingredients:

14 oz soft silken organic tofu
1/4 cup unsweetened organic cocoa powder
1/4 cup agave nectar
1 1/2 tsp vanilla extract
1/2 cup organic raspberries (fresh)
2 tbsp chopped organic pistachios

Directions:

1. Puree all of the ingredients except the raspberries & pistachios. (You can puree a small amount of the raspberries and pistachios in with the mixture if you like.)

2. After pureeing the mixture put in serving cups or dishes to chill.

3. When ready to serve top with raspberries and pistachios.

You can use any fruit or nut you prefer. Try different variations to make the pudding your own like using almond extract or adding your favorite sweet snacks in with the pudding.

I love summer! The parties, beautiful weather and all of the fresh fruits and veggies! For the sake of yummy party food I have found and simple recipe to spruce up any drink easily and quickly!

Ingredients:

750 ml vodka (obviously organic, I prefer Prairie Vodka but any organic brand will do.)
4 organic clementines (keep the peel on and quarter them)
1 small handful fresh organic mint (chop up coarsely)

Directions:
1. Combine all ingredients in a jar & seal well.
2. Place in a cool place until flavors develop, about 3 to 4 days, shaking gently every day.
3. Strain and store in a well-sealed container. The vodka will keep for months.
4. If you want to drink immediately add a little sparkling water and your fave fruit juice! Super delish.