Wild One the Third

Living this life I call my own.

Archive for the tag “kitchen”

Yummy Salad

As part of PowerCakes #PowerMealAWeek, I’m sharing my version of a Palm Beach Salad that is too legit to quit.

Palm Beach salads are skillfully layered with avocado, shrimp, crab meat topped off with eggs. My version, as you’ll see, isn’t as skillful but it’s still very delicious.

I’m sure the pros in the kitchen use some sort of sauce/dressing that helps keep the layers of yumminess intact but I didn’t worry about whipping up anything like that for this salad. That cuts back on the calories too. Winking smile

I threw everything together based on memory and it was meant to make one serving but I was surprisingly filled up quickly. I had plenty leftover.

These are your ingredients:
* About 10 shrimp
* Crab meat
* 1/4-1/3 cups tomato and avocado
* 1 diced up hard boiled egg

I cooked the shrimp with a seafood seasoning and a bit of butter. I heated the crab meat through the same way, sans the seasoning.

I prepared the tomatoes, avocado and egg in the meantime.

After the shrimp and crab meat are done, cut them up into smaller pieces. Then start layering! Layer your plate with a bed of spinach, then avocado, crab meat, tomatoes, shrimp and top it off with the egg!

Now you have this masterpiece:

Give this salad a try–unless you’re allergic to seafood, please don’t give it a try in that case. Red heart

PowerMeal A Week Round 3

It’s Sunday! Time for a dose of PowerMeal A Week! Open-mouthed smile

I’ve seen some awesome recipes from checking out the link ups of recipes on PowerCakes‘ site. Definitely need to try some of them out!

This week I made a turkey sausage and bean chili. I made this once before and I guess it was so good that I got a request to make it again for dinner on Thursday. Winking smile

Side noteDoes anyone else eat turkey sausage? I kinda love turkey sausage now. I originally had been wanting to try chicken sausage and when I couldn’t find it at the grocery store, I settled for turkey sausage. It’s so delish! I have yet to try some chicken sausage, though. I’ll find some and come up with a recipe for it eventually!!

When I originally made this meal, I served it on top of some yummy rice. The rice was complimentary to the chili and it tasted so good. So I’ll include a quick how-to-cook rice in here. This is how my momma taught me! You guys are special… Red heart

I used white rice but since then I bought some brown rice. Use brown rice. Winking smile

Start off by “frying” or browning a cup of rice in a medium saucepan using EVO. Throw in any tomato, onion, garlic, cilantro you may want to use to give the rice flavor. Cilantro is awesome in rice, by the way.

After the rice looks “toasty,” add in anywhere from 1-1/2 C to 1-3/4 C of water. Quickly bring the water to a boil. Stir in salt or any other seasonings like garlic salt.

Lower the heat to a simmer and cover. Cook at a gentle simmer until the water is completely absorbed and the rice is tender. About 10-15 minutes.


Boom. There’s your rice.

You probably want to start working on the rice before starting on the chili.

For the chili, use whatever beans you’d like. I’ve used black, pinto and black eyed peas. I’ve thrown in some garbanzo beans aka chick peas to the mix as well. Having all those varieties of beans makes it easy to mix it up a bit every time you make this dish.

I used this turkey sausage.

Again, delicious.

To start off, cut up slices of the sausage. I used about a little over half a sausage link. I could’ve used more, though! Add in as much sausage as you’d like. Dice some tomatoes and onions. Throw these and the sausage onto a pan heated with EVO and cook for a few minutes.

Then you get crazy with all the beans you decide to put in. I used a cup each of black and black eyed peas in this recent batch. Add in a cup of corn. Stir it all together.

Yum. Now here’s one secret ingredient. Ready for it? Once you see the juices in the pan starting to simmer, add in this baby.

Trust me on this one. Winking smile I used 1/2 C of it according to my taste preference. Use as little or as much as you’d like. Stir in some garlic salt along with it. Let it simmer on low until it’s time to serve it!

Check out this end product. It’s sooo good, I’m telling ya!

This is what my plate looked when I first prepared this meal with rice.

Yeah, yummy.

This is a pretty simple and quick meal to make. The chili takes less than 20 minutes to prepare. Try it out for sure and don’t forget that secret ingredient. You can thank me later. Winking smile

Happy Prepping-Your-Meals-for-the-Week Sunday!

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