Thursday Things: Recipes!

What up peeps?

I hope everyone is having a maaaaaaaah-velous week…only one more day and you’ve made it to the weekend!

I’m actually already there since last night was my “Friday”…and boy am I glad THAT week is over! I made it a point to get my workout in every day to help with my sleep cycle, but I have no idea why I even bothered since I got in MORE than enough cardio pushing stretchers and wheelchairs back and forth from the emergency room each night! Hey, just remember to keep your abs in, right? ;)

So, whether you follow me on Twitter, Instagram, or just swing by the blog each day (all of course is GREATLY appreciated), you may have noticed that I’ve made a few promises regarding recipes as of late.

And well, I’m never one to disappoint am I?

The RECIPE Edition!

It all started with dinner on Saturday night. After BB and I got done frolicking amidst the foodtrucks, we stopped by Whole Foods and grabbed up some gorgeous JUMBO scallops and fresh shrimp!

Now, I’ve been saying to myself for like FOREVER that I’m gonna start trying more recipes from my favorite bloggers…and Jenn of course is one of them…I mean, c’mon, have you seen the deliciousness that comes out of her brain? Hello!

So the first thing that came to mind when BB said he wanted scallops was Jenn’s
Sriracha Scallops:

And BB’s favorite, asparagus…roasted with olive oil and a little S&P!

But of course, I couldn’t just stop there…because if we learned anything from yesterday’s post, it is that all food is a vehicle for…DIP!

You’ll have to excuse the lazy ass Instagram photos…it was a long day and Big Bertha wasn’t coming out to play…

Oh snap! I made a rhyme! ;)

FROG’n Chili Sauce

By: Heather Powers

Adapted from this recipe

Prep Time: N/A

Cook Time: 5-10 minutes plus cooling time

 

Ingredients (Serves 3-4)

  • 1/4 cup apple cider vinegar
  • 1/8 cup Xagave agave syrup
  • 1/8 cup FROG preserves, or other tart jam (orange, apricot, plum)
  • 1 garlic clove, minced
  • 1/2 tablespoon sriracha sauce
  • 1 teaspoon white wine (or water)
  • 1/2 tablespoon cornstarch
  • 1 1/2 tablespoons cold water
  • Cilantro for an optional garnish

Instructions

1. In a small sauce pan, heat the vinegar, agave syrup, and jelly until thinned.
2. Add the garlic, sriracha sauce, and wine and simmer for about 5 minutes.
3. Whisk the cornstarch and cold water together. Add to sauce mixture, whisking until thickened to a sauce consistency.
4. Remove from heat and let cool for 1 hour.
5. Garnish with cilantro before serving.

*Or 10 minutes in the freezer if you’re impatient like me! ;) 

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Apparently the shrimp wanted to join in on the sriracha fun as well!

I cannot even tell you guys how good this stuff is AND how easy it was to whip up! It is definitely going to be making more appearances in the near future!

Allow that to act as my segue into my next recipe that isn’t really a recipe at all but more of a work of art!

Thanks again to Jenn for the inspiration that led to Sunday night’s dinner…my very first savory sweet potato!

Sweet P topped with sprouts, leftover shrimp, and steamed asparagus all drizzled in what was left of the FROG’n chili sauce!

The sweet, the heat, the savory…I’m telling you people, this was sensory overload in the best way possible! YUM!

Since that night, I’ve been experimenting with what I like to call my Build-a-Bowl Meals!

Like Build-a-Bear, only without the stuffing in your teeth! ;)

The Build-a-Bowl How To:

Step 1: Stake out your starch!
I like whole wheat pasta, quinoa, or of course sweet potatoes
Step 2: Pimp some protein!
Plain Greek yogurt, cottage cheese and/or beans
Step 3: Go GREEN!
Zucchini, sprouts, massaged kale…the list could go on a on…
Step 4: Top ‘er off!
I love adding fresh herbs, crumbled chips (or in the case of the above pic, broiled Flat Out wrap), salsa, hummus, avocado, and/or my new favorite:

Bruschetta!

Anyone else take on Giada DeLaurentis’s accent when saying that? ;)

And finally, with all this bowl lovin’ going on for dinner, you KNOW I just had to bust it out for breakfast too!

Carrot Cake Parfait anyone?

Carrot Cake Parfait

by Heather Powers

Prep Time: 5-10 minutes

Cook Time: N/A

 

Ingredients (Serves 1)

For the Carrot Puree

  • 1 cup baby carrots
  • 3 Tablespoons water
  • 1/2-1 teaspoon pumpkin pie spice

For the Parfait

  • 1 cup Greek yougurt
  • 1/2 cup carrot puree
  • 1/4 cup of your favorite granola
  • 1/2 tablespoon shredded coconut
  • 1 Tablespoon honey

Instructions

For the Carrot Puree
1. Combine carrots, water, and pumpkin pie spice in a Magic Bullet (or blender) and process until smooth.
2. May add more water as necessary to thin.

For the Parfait
1. Layer yogurt, puree, granola, and coconut and then drizzle with honey.

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So good, I had it AGAIN today!

And then had a full blown photo sesh with it!

Ahh, almost too pretty to eat…

ALMOST! ;)

Ok, so I hope you guys made it to the end and haven’t either died of boredom or drooled yourself to death…now get off of the computer and go make something delicious!

What dip/topping/spread can you not get enough of lately?

Have you ever tried a savory sweet potato?
I know it sounds crazy, but believe me…so worth a try!

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21 Responses to Thursday Things: Recipes!

  1. Katie says:

    They all look deeeeelicious. And now I need to add cottage cheese to my list for that build-a-bowl little gem up there.

  2. Love your parfaits!! I’ve actually never had a sweet sweet potato (haha) I only ever have them savory!

    I loveeee build-a-bowl meals! I actually did a post on some a couple of months ago and called them build-a-bowl meals too – it just rolls off the tongue, right? I love your idea of including bruschetta – I seriously need to try that!!

    Along with your carrot cake parfait of course…!

  3. i use to only do savory sweet potatoes. I never hopped on the “sweet” sweet potato band wagon. UNTIL THE OTHER DAY. so i’m quite the opposite. now i’m hooked on the sweet version.

    FYI try making a upside down shepherds pie with your sweet potato. I use soy crumbles since I don’t eat meat, but basically it’s the sweet potato, veggies (i use a pea/veggie mix), meat choice topped with brown gravy. it’s amazing. i promise.

    • kissmybroccoli says:

      Graaaaaaaaaa-veeeeeeeeey! I’m SOLD!

      I saw your cute little sweet p on Instagram…can’t believe it took you so long! Lol You should try it with the banana bread hummus! I did it with my PB&J hummus and it was ahhhhhmazing!

  4. So…if you have to open up a bottle of wine just to put a teaspoon into your recipe, what do you do with the rest of the wine ;-)

    These recipes look amazing! The scallops are drool-worthy.

    • kissmybroccoli says:

      You drank the damn thing…duh! And of course, it’s best if shared with friends…but not too many! ;)

  5. Lou says:

    Savoury sweet potatoes are AWESOME… funny, I had never tried a SWEET one until a little while ago – I always used them in a savoury-way.

    LOVE the looks of your carrot parfait – such a pretty colour :)

  6. In the past few weeks since I started my summer job, I’ve definitely learned how much exercise you get working in a hospital. Being on your feet for 8 hours and running all over the place is exhausting!

    That dip looks amazing! I love sweet and spicy combos like that. It kind of reminds me of a homemade sweet Thai chili sauce.

    I’m all about the build-a-bowl meals too. That formula always guarantees a perfect meal every time! Lately I’m loving quinoa with tempeh, sweet potato, broccoli, kidney beans, hummus, and tahini!

    • kissmybroccoli says:

      Oh definitely! In the last week, I think I’ve probably done about 10 miles just at the hospital!…maybe I should get a pedometer! ;)

      Mmm, I’m getting a good idea…Debbie just suggested trying an upside down version of a shepherd’s pie with a sweet potato…tempeh would be the PERFECT addition, don’t you think?

  7. Ever since you posted the pick on Instagram, I’ve been looking forward to the Carrot Cake Parfait! So happy I already have all of the ingredients on hand. :)

    My favorite topping I can’t get enough of lately is different flavors of peanut butter. I used a dark chocolate pb to top my Peanut Butter Cup Oats yesterday.

    Love savroy sweet pototatoes! My favorite way is southwestern – black beans mixed with salsa, melted, reduced fat cheddar, and a dollop of Greek yogurt on top!

    • kissmybroccoli says:

      Mmm, MMM! Sounds delicious! I think that’s the only way I haven’t tried them yet, which is surprising given my love of Mexican food.

      If you like different flavored peanut butter, you should totally check out PB Crave…their Razzle Dazzle (white and dark chocolate with raspberry) will make you weak in the knees!

      I hope you enjoy the parfait!

  8. Liz says:

    mmmmm…everything looks delish!! Definitely trying that carrot cake parfait!!

  9. Everything looks so good! I’ve never had a savory sweet potato. What am I waiting for? But I still want to try savory oats as well! Hmmm.. experimenting will be happening soon :)

  10. All of these eats look fantastic! I’ve been meaning to try Jenn’s scallops for forever–I really need to make a trip to the grocery store!

    I prefer savory sweet potatoes, unless it’s Thanksgiving!

  11. I feel like a celebrity right now! =) So glad you loved my dishes!!!!! Now I have to return the yumminess and make that baller carrot cake parfait!!!!! ahhh!!! and i also need to make your spiffy new muffins — I can’t stop thinking about them since you showed me the photos!!!!

    love youuuuuu!!!!

  12. Jax says:

    That looks DELISH. Thanks for posting! :)

  13. Yummmmm! So much deliciousness!!! That chili sauce sounds awesome! I love things with a kick!! And that parfait?! Yes please!!!

  14. Gina says:

    That parfait looks amazing!

  15. Pingback: WIAW: Pumped Up Meals | Kiss My Broccoli

  16. julie says:

    thank you VERY much! i just got an enormous craving for big fat scallops haha. damn i wish i was out east for some fresh ones! just finished breakfast and after reading your blog i’m all of a sudden hungry again…hmmmm

  17. Pingback: Fruity Sweet Carrot Parfait

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