Veggie Paella-One Dish Meal with Pear & Brie Salad, Orange Vinaigrette

Crawfish Paella

For both of these recipes, I turn to my Louisiana favorite cookbook, Gulf Coast Favorites for a healthier version of all your southern favorites!!!  Veggie Paella, a one-dish meal, turns into a scrumptious crawfish dish by adding crawfish to this wonderful  and simple recipe.  You can keep a vegetarian option of can add crawfish, shrimp, or chicken; either way this easy recipe is packed with flavor and nutrition. Serve  with the Pear and Mixed Green Salad with Orange Vinaigrette for a memorable meal.  Both these recipes are below or you can also watch me prepare them on the TV segment also below.

Veggie Paella (added crawfish) from GULF COAST FAVORITES
Deceptively easy, this colorful recipe boasts a balance of flavor and nutrition.

Makes 8 servings

1 tablespoon olive oil
1 cup chopped onion
1 red bell pepper, cored, chopped
1 cup sliced mushrooms
1 teaspoon minced garlic
2 (5-ounce) packages yellow rice
Water (according to rice package directions)
1 cup chopped tomatoes
1 pound crawfish tails, optional
1 (10-ounce) package frozen peas, thawed or frozen edamame, thawed
1/2 teaspoon paprika
1 teaspoon dried basil leaves

1. In large nonstick pot, heat oil, sauté onion, red pepper, mushrooms, garlic 5–7 minutes.
2. Add rice and water, bring to boil. Reduce heat, cover, cook 20–25 minutes or until rice is done.
3. Stir in remaining ingredients until heated through.

Nutritional information per serving:
Calories 227, Calories from fat (%) 9, Fat (g) 2, Saturated Fat (g) 0, Cholesterol (mg) 0, Sodium (mg) 668, Carbohydrate (g) 43, Dietary Fiber (g) 6, Sugars (g) 5, Protein (g) 9, Diabetic Exchanges: 2 1/2 starch, 1 vegetable

Serving Suggestions: This vegetarian meal is great with a spinach salad and fruit.

Terrific Tidbit: Add whatever veggies or beans you’re in the mood as the rice is the base to hold the vegetables. This may also be served as a side.

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Pear and Brie Mixed Green Salsad Orange Vinaigrette

Pear and Brie Mixed Green Salad with Orange Vinaigrette from GULF COAST FAVORITES
The perfect merging of mild creamy Brie, fragrant walnuts, and the fresh bite of pears ensures this salad a permanent place in a salad-lovers arsenal of recipes.

Makes 6 servings

1/3 cup orange juice
1/2 teaspoon dry mustard
1 teaspoon Dijon mustard
1/4 cup balsamic vinegar
2 tablespoons olive oil
6 cups mixed salad greens
1 pear, cored and cut into chunks
3 tablespoons chopped red onion
2–3 ounces Brie cheese, rind removed and cut into small chunks
3 tablespoons chopped walnuts, toasted

1. In small bowl, whisk together orange juice, dry mustard, Dijon mustard, vinegar, and olive oil.
2. In large bowl, combine remaining ingredients. When ready to serve, toss with dressing.

Nutritional information per serving
Calories 140, Calories from fat 61% , Fat 10 g, Saturated Fat 3g, Cholesterol 9 mg, Sodium 94mg Carbohydrate 11 g, Dietary Fiber 3 g, Sugars 7 g, Protein 4 g, Diabetic Exchanges 1/2
Carbohydrate, 2 fat

BBQ Shrimp Tacos – Rush Hour Recipes on WAFB Noon Show

WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports
BBQ Shrimp Tacos

I had a blast whipping up some of my favorite ‘Rush Hour Recipes’ on WAFB 9 News Noon show this week.  With just a few ingredients and 30 minutes you can really put a healthy meal on the table fast! The classic flavor combination of the BBQ Shrimp Shrimp Tacos from my trim&TERRIFIC KITCHEN 101: Secrets to Cooking Confidence cookbook, is hard to beat and will surely soon be a family favorite. This is my go-to recipe as I always keep shrimp in my freezer. My shrimp guy comes in a pickup truck with an ice chest of fresh shrimp-he knows to stop by regularly. Use corn tortillas to make this recipe gluten free. And you will want to keep the pantry friendly ingredients of Marvelous Marinara Sauce on hand at all times for a simple yet superb family dinner is a flash!

BBQ Shrimp Tacos from KITCHEN 101: Secrets to Cooking Confidence

Two of my favorites, BBQ shrimp and tacos, in one marvelous recipe.

Makes 4 servings

 

1 pound medium shrimp, peeled
1 tablespoon olive oil
2 tablespoons minced garlic
3 tablespoons Worcestershire sauce
1 bunch green onions, chopped
1 teaspoon dried basil leaves
1 tablespoon chili powder
2 tablespoons lemon juice
1/4 cup barbecue sauce
1 cup chopped tomatoes
1/4 cup chopped red onion
Salt and pepper to taste
4 flour tortillas, warmed

1. In bowl or resealable plastic bag, coat shrimp with olive oil. Add all ingredients except tomatoes, onion, and tortillas. Marinate 1-2 hours, time permitting.
2. In large nonstick skillet coated with nonstick cooking spray, add shrimp (discarding extra marinade). Sauté shrimp until done.
3. In small bowl, combine tomatoes and onion. Season to taste. Make tacos with tortillas, shrimp, and tomato mixture.

Nutritional info per serving:
Calories 228, Calories from Fat 22%, Fat 5g, Saturated Fat 1g, Cholesterol 143mg, Sodium 662mg, Carbohydrates 24g, Dietary Fiber 2g, Total Sugars 6g, Protein 19g, Dietary Exchanges: 1 1/2 starch, 3 lean meat

Terrific Tip: Peeled shrimp may be bought fresh or frozen. If frozen, defrost first.  Garnish with avocado.

Check out more fast, healthy Rush Hour Recipes.

Watch Me Cook Up Anti-Inflammatory Family-Favorite Meals

Salsa Chicken0001Millions of Americans are faced with daily pain from swollen joints and inflammation associated with arthritis. I recently partnered with the Arthritis Foundation to help show that although we know a variety of foods are always important to include in our diets there are certain vitamins and nutrients that specifically help prevent inflammation and ease the symptoms of arthritis. I had so much fun cooking up some simple and delicious recipes at WWLTVSalsa Chicken is a quick Mexican chicken dish with salsa and only four ingredients. Serve it over rice to take advantage of the tasty southwestern sauce. The Philly Cheese Steaks allow you to enjoy by using your hands and avoid the pain that sometimes comes with gripping a fork or knife. Lastly, when I think of fall the aroma of spice cake, yams, and chocolate chips comes to mind. I put all those ingredients together to make Yam Chocolate Spice Bars that are sweet and sticky with a fragrance that defines fall. All of these recipes are from my book trim&TERRIFIC Eating Well to Fight Arthritis which is designed to focus on foods to minimize the effects of arthritis with easy-to-follow, mainstream, time-friendly and super-satisfying recipes.  



Guacamame

Guacamame

Guacamame Combining avocado with edamame makes this wonderful delicious and nutritious dip that can be served with chips or veggies. Makes 10 (1/4-cup) servings 1 large avocado, (about 2/3 cup mashed) 1 1/2 cups shelled edamame, thawed 2 tablespoons lime juice 1/2 teaspoon minced garlic 1/2 cup salsa 3 tablespoons nonfat plain Greek yogurt Salt and pepper to taste 1. In food processor, combine all ingredients, mixing until smooth. Terrific Tip: Can also use to stuff vegetables or as a sandwich spread. Nutrition Nugget: Soybeans are high in omega 3 fatty acids, which are necessary to ingest through food for their anti-inflammatory benefits. Calories 62 kcal Calories from Fat 47% Fat 3 g Saturated Fat 0 g Cholesterol 0 mg Sodium 50 mg Carbohydrates 5 g Dietary Fiber 2 g Total Sugars 2 g Protein 4 g Dietary Exchanges: 1 vegetable, 1/2 fat For more meal ideas to help fight arthritis visit www.hollyclegg.com/recipes

Yam Biscuits and Crawfish Season – Yay!

Yam Biscuits

Yam Biscuits

It’s Crawfish Season – Yay!!

This Week on Twila TV’s “Holly’s Trim & Terrific Louisiana Kitchen” I featured our out-of-this-world Louisiana ingredients in the Crawfish and Artichoke Rice Dish. I look forward to crawfish season every year and love to cook with the leftover tails from our yummy crawfish boils. If you love fettuccine sauce you will love this dish!

I am a bread girl, and I just had to pair this savory recipe with one of my all-time favorite sides – Yam Biscuits! Healthy comfort food at it’s finest, these delicious biscuits have a touch of yam’s natural sweetness that will melt in your mouth. Best of all, they use Bisquick baking mix for extra ease and yumminess! Serve them as a side to a meat tray, with your meal and especially at breakfast – so many ways to gobble up this standout snack! Watch me make these dishes and more.

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Yam Biscuits from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites cookbook

Whip up these nutritious and delicious biscuits with pantry ingredients. Make different sizes of biscuits to match their intended use. I’ve served these at parties with a meat tray.

Makes 20 – 24 biscuits

 

1 (15-ounce) can sweet potatoes (yams), drained and mashed

4 cups biscuit baking mix

1/2 teaspoon ground cinnamon

3/4 cup skim milk

3 tablespoons butter, softened

 

1. Preheat oven 450°F. In mixing bowl, mix mashed yams with baking mix and cinnamon. Add milk and butter to mixture, stirring until blended.

2. Roll on floured surface to 1-inch thickness. Cut with 2-inch cutter or glass, and place on ungreased baking sheet.

3. Bake 10 – 12 minutes, or until golden brown. Serve hot.

Nutritional information per serving

Calories 115, Protein (g) 2, Carbohydrate (g) 17, Fat (g) 4, Calories from Fat (%) 35, Saturated Fat (g) 1, Dietary Fiber (g) 1, Cholesterol (mg) 0, Sodium (mg) 286 Diabetic Exchanges: 1 starch, 1 fat

Terrific Tidbit: For a savory biscuit, delete the cinnamon and add 1 tablespoon chopped parsley and 1 teaspoon seasoning salt or seasoning mix.

Check out more healthy Louisiana recipes.

Crawfish and Cheese Grits on TWILA

Crawfish season is here and we are loving it! Here’s a great combination of comfort food and seasonal crawfish. You can find this recipe along with other crawfish and seafood favorites in my Gulf Coast Favorites book.

 

 

More seafood recipes.

Less than 5 ingredient gourmet-on-the go recipes on WAFB 9

Simple Salmon with Watch me make Easy Roasted Salmon, Salmon with Spinach Feta Stuffing, Pasta with Lemon and Pine Nuts, Chocolate Truffles, Pecan Caramel Candies and the Almost Better than Sex Cake on WAFB 9. All of these recipes are featured in my Too Hot in the Kitchen book and are great ideas for a Valentine’s Day meal!
WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

More simple recipe ideas for Valentine’s Day and any other day!

Glazed Pork Tenderloin Video

Watch me make my easy, but very tasty, Glazed Pork Tenderloin from Kitchen 101 for Our Lady of the Lake.

 

Also be sure to check out my video featuring my Red Velvet Berry Trifle or my Southwestern Shrimp, Corn and Sweet Potato Soup.

 

Southwestern Shrimp, Corn and Sweet Potato Soup Video

I made my Southwestern Shrimp, Corn and Sweet Potato Soup from Too Hot in the Kitchen for Our Lady of the Lake and now you can too!

 

 

Also be sure to check out my video featuring my Red Velvet Berry Trifle or Glazed Pork Tenderloin.

Red Velvet Berry Trifle Video

For Our Lady of the Lake I made my delicious Red Velvet Berry Trifle from my Eating Well to Fight Arthritis book and two other dishes. Watch the video to learn how easy this dessert is!

I also made Southwestern Shrimp, Corn and Sweet Potato Soup, and Glazed Pork Tenderloin.

Watch Me Make My #1 Best Chili Recipe – Football Tailgating

Quick Chili

Quick Chili

WAFB 9 News Baton Rouge, Louisiana News, Weather, SportsI always enjoy cooking up some fun recipes with the WAFB crew and this time was no exception! No more long, time-consuming chili recipes here! Quick Chili, from my trim&TERRIFIC KITCHEN 101: Secrets to Cooking Confidencecookbook, to the rescue and just in time to feed a crowd for your tailgate this weekend (available on your Kindle too). Easy to self-serve in cups or mugs at your tailgate or at home, and if you want to go the extra mile, have toppings like shredded cheese, sour cream, and chopped red and green onions for guests to add. Watch me make these Olive Parmesan Cheese Bites for an awesome 3-ingredient pick-up that melts in your mouth – talk about easy gourmet! And I can never go without dessert and was craving these Brownies with Peanut Butter Oatmeal Topping – only problem is now I can’t stop eating them as they are SO good!

Brownies with Peanut Butter Oatmeal Crumble from Holly Clegg’s trim&TERRIFIC KITCHEN 101: Secrets to Cooking Confidence 

An intoxicating combination of a luscious brownie, peanut butter and oatmeal all together in one bite.

Makes 48 brownies

1 (18.25-ounce) box brownie mix
1/3 cup canola oil
1/4 cup water
2 eggs
1/2 cup peanut butter (crunchy or creamy)
2 tablespoons butter
1/3 cup light brown sugar
1 cup old-fashioned oatmeal
2 tablespoons all-purpose flour
1/3 cup semisweet chocolate chips

1. Preheat oven 350°F. Line 13x9x2-inch baking pan with foil and coat with nonstick cooking spray.
2. In large bowl, mix together brownie mix, oil, water and eggs until well combined. Transfer to prepared pan.
3. In microwave-safe bowl, microwave peanut butter and butter one minute; stir until melted. Stir in brown sugar, oatmeal and flour until combined. Sprinkle and gently press peanut butter mixture over brownie layer. Sprinkle with chocolate chips. Bake 20 minutes or until top is soft to touch.

Nutritional information per serving:
Calories 106 Calories from Fat 46% Fat 5g Saturated Fat 1g Cholesterol 9mg Sodium 52mg Carbohydrates 13g Dietary Fiber 0g Total Sugars 8g Protein 2g, Dietary Exchanges: 1 other carbohydrate, 1 fat

For more tailgate perfect recipes visit www.hollyclegg.com.