Ingredients

• 1  cup  all-purpose flour
• 6  tablespoons  unsweetened Dutch-process cocoa powder
• 1/2  teaspoon  baking soda
• 1/2  teaspoon  salt
• 10  tablespoons  (1 1/4 sticks) unsalted butter, softened
• 1  cup  sugar
• 1  large egg
• 1  teaspoon  vanilla extract
• 1  cup  semisweet chocolate chips
• 2  pints ice cream (any flavor)
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Written by Lea Barlow • Leave a comment

INGREDIENTS

• 1. 5 tablespoons fresh lime juice
  2. 2 1/2 tablespoons extra-virgin olive oil
  3. 2 1/2 tablespoons vegetable oil
  4. 1 tablespoon very finely chopped jalapeño
  5. 1 tablespoon chopped cilantro, plus cilantro leaves for garnish
  6. 1/2 tablespoon honey
  7. 1/2 teaspoon minced garlic
  8. Salt and freshly ground black pepper
  9. 1/2 pound lump crabmeat, picked over
  10. 1 1/2 Hass avocados, diced ( 1/2 inch)
  11. 1/3 cup minced red onion
  12. 1 large heirloom tomato, cut into four 1/2-inch-thick slices
  13. Tortilla chips, for serving
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Written by Lea Barlow • Leave a comment

Ingredients

• 4  (3 1/2-ounce) soft-shell crabs, cleaned
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1/4  cup  all-purpose flour
• 1  tablespoon  butter

Preparation

Sprinkle each crab with salt and pepper. Place flour in a shallow bowl. Dredge each crab in flour, turning to coat; shake off excess flour.

Melt butter in a large nonstick skillet over medium-high heat. Add crabs to pan, top sides down; cook 3 minutes. Turn crabs over; cook an additional 2 minutes.

Serves 4
Nutritional Information: Calories: 124 (30% from fat)  Fat: 4.2g (sat 2g,mono 1g,poly 0.6g) Protein: 16g Carbohydrate: 5.8g Fiber: 0.2g Cholesterol: 8mg Iron: 2.4mg Sodium: 320mg Calcium: 2mg


Source & Image:  cookinglight.com

Written by Lea Barlow • Leave a comment

Shrimp is an excellent source of low-fat protein and it also provides potassium and vitamin D. Best served with a Sauvignon Blanc. Enjoy!

INGREDIENTS

• 1. 1/4 cup extra-virgin olive oil
  2. 1 1/2 pounds jumbo shrimp, peeled and deveined
  3. Salt and freshly ground pepper
  4. 2 large garlic cloves, very finely chopped
  5. 2 tablespoons small capers, drained
  6. 1/4 cup fresh lemon juice
  7. 2 tablespoons finely chopped flat-leaf parsley

DIRECTIONS

1. 1. In a very large skillet, heat 2 tablespoons of the olive oil until shimmering. Season the shrimp generously with salt and pepper. Add the shrimp to the skillet and cook over high heat until they are lightly browned and barely opaque, about 2 minutes.2. Add the remaining 2 tablespoons of olive oil to the skillet, along with the garlic and capers, and cook for 30 seconds. Turn the shrimp and add the lemon juice and 1 tablespoon of the chopped parsley. Cover and cook over low heat until the shrimp are cooked through and the sauce is slightly reduced, 4 to 5 minutes. Transfer the shrimp to plates and spoon the Provençal sauce on top. Sprinkle the shrimp with the remaining 1 tablespoon of parsley and serve.

Serves 4

Source & Image:  foodandwine.com

Written by Lea Barlow • Leave a comment