Shrimp, lettuce, mango and avocado salad

This is a delicious summery fresh salad. I love the creaminess of the avocado combined with the mango-shrimp mix which is always a winner. Tortilla chips add that little extra crunch that my husband loves .

Ingredients:

6 oz of small raw shrimp peeled deveined and tail off

1 small head of butter lettuce 

1 avocado

1 mango 

1 cup of tortilla chips hand crushed in small pieces

2 tablespoons of olive oil

The grated peel and the juice of half a lemon 

2 garlic cloves

Preparation:

In a  closed jar mix oil, lemon peel, lemon juice and minced garlic and shake vigorously to emulsify.

Toss the shrimp in the oil mixture.

Heat a medium skillet on medium heat and cook the shrimp for about 4 minutes stirring at least once to allow both sides to color. Make sure not to overcook the shrimp as it would turn chewy and rubbery.

In a large bowl mix the salad, the peeled and cubed avocado, the peeled and cubed mango. Add the shrimp making sir to add all the pan drippings too. Toss well. Add the tortilla chips just before serving so they won't lose their crunch.

Frittata with onion and cheddar

This is a very simple recipe, one of those you can make almost anytime and with infinite variations : frittata!

Ingredients: 

4 small onions or two large ones

1 cup shredded sharp cheddar or other cheese

6 eggs

1/2 cup of half an half

1 tablespoon of chives

1 tablespoon olive oil

Preparation:

Turn the oven to 425 degrees.

Slice the onion very thin.

In a large pan cook the onion on the olive oil until translucent and soft . Turn the stove off to let the onions cool off a little .

In a large bowl stir the eggs, the half and half, the chives and the cheese. Add the onions and stir.

Pour the onion-egg mixture back in the pan then put the frittata back in the oven for about 15 mins or until golden brown. 

Serve it warm but not hot accompanied by a fresh salad and a nice crusty bread .

Onion and cheddar frittata

Brown Rice with Kale, Chicken Sausage and White Beans

I made this recipe today and it not only is very filling it is also full of good things: lean meat, fibers, veggies and whole grains. I just made it up as I was going so sorry if the measurements aren't very precise.

INGREDIENTS

1 cup of brown rice ( I used texmati not the instant one, if you use the instant one you will have to adjust your cooking time on your own!)
1 box of low sodium chicken broth
1 bunch of lacinato kale ( but you can use whatever kale you like or even swiss chard or mustard greens)
4 chicken sausages with sundried tomatoes ( I used the Aidell's brand, I found them at Jewel)
1/2 can of diced tomatoes
1 onion
1 clove of garlic
olive oil
1 can of white beans (navy or cannellini)
1 cup of white wine (optional)
Sweet Paprika

BEFORE YOU START COOKING

The most boring part: cut the stems off the kale and then chop the leaves into approx one inch squares. To remove the stems run your knife along both sides of it and then remove. Feel free to keep the stem and use it but remember that it is a little more fibrous and if you have a picky eater in your midst ( like I do) he/she might not like the texture.

Cut the onion and peel the garlic.

Slice the sausages into 1/4 inch thick slices or cube them, as you prefer.

Open the white beans and rinse them.

PREPARATION

In a large deep pan put the onion, the garlic and enough olive oil to cook them without burning them.
Once the onion is translucent add the rice and the wine and cook until the wine has evaporated.
Add the broth and the kale and cover until the kale is wilted, then cook uncovered until the rice is ready. If necessary add warm water to cook the rice more.
Once the rice is almost ready, add the sausage, the beans and the tomatoes. Cook another few minutes and stir to let the flavors come together. I like to add some sweet paprika to add color and flavor. I avoid cooking spicy foods, but I think some red pepper flakes or some cayenne pepper would go great in this dish too.
Enjoy!