Delishytown

Cooking is fun. Eating is funner. I cook, photograph and write these recipes. Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid. My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows. Some of the veggies and herbs I use are grown in my garden. Yay sustainability! I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!

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5 posts tagged healthy recipe

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Spicy Shrimp Tacos with Sweet Avocado Cream Happy Taco Tuesday Tumblrs! This was our delicious lunch today. The greens and herbs in this dish came from our back garden. It’s getting hot here so I’m trying to use up the salad greens before they bolt. Salad greens like cool weather, and it was 100 here yesterday. I’m still going to try to grow some in the shade this summer. I bet it will work. I love our home grown garden salads. I especially love the Arugula! It’s spicy and delicious and tastes so amazing fresh out of the garden. Here’s how to make these yummy shrimp tacos: For the Avocado Cream dressing, blend 1 or 2 avocados with 1 cup plain yogurt, the juice of 1/2 lemon, 2 tblsp Cider vinegar, a small smashed garlic clove, a small handful of chopped cilantro, handful of chopped parsley, a drizzle of honey, and salt and pepper. (This dressing keeps in the fridge for about 5 days.)  Heat a grill pan to high. Heat a few organic corn tortillas on the hot grill pan and set aside.  Marinate the shrimp with 2 tsp coconut oil, the lemon juice from the other half of the lemon, a sprinkle each of ancho chili powder, chipotle chili powder, ground coriander, freshly smashed garlic or garlic powder, salt and pepper. Sear the shrimp on both sides until cooked through, about 2 to 3 minutes.  Serve your tacos with salad greens and chopped tomatoes and the creamy dressing. Yum! 

Spicy Shrimp Tacos with Sweet Avocado Cream

Happy Taco Tuesday Tumblrs! This was our delicious lunch today. The greens and herbs in this dish came from our back garden. It’s getting hot here so I’m trying to use up the salad greens before they bolt. Salad greens like cool weather, and it was 100 here yesterday. I’m still going to try to grow some in the shade this summer. I bet it will work. I love our home grown garden salads. I especially love the Arugula! It’s spicy and delicious and tastes so amazing fresh out of the garden.

Here’s how to make these yummy shrimp tacos:

For the Avocado Cream dressing, blend 1 or 2 avocados with 1 cup plain yogurt, the juice of 1/2 lemon, 2 tblsp Cider vinegar, a small smashed garlic clove, a small handful of chopped cilantro, handful of chopped parsley, a drizzle of honey, and salt and pepper. (This dressing keeps in the fridge for about 5 days.) 

Heat a grill pan to high. Heat a few organic corn tortillas on the hot grill pan and set aside. 

Marinate the shrimp with 2 tsp coconut oil, the lemon juice from the other half of the lemon, a sprinkle each of ancho chili powder, chipotle chili powder, ground coriander, freshly smashed garlic or garlic powder, salt and pepper. Sear the shrimp on both sides until cooked through, about 2 to 3 minutes. 

Serve your tacos with salad greens and chopped tomatoes and the creamy dressing. Yum! 

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Chipotle & Cinnamon Kale Hash and Eggs This was our delicious breakfast this Halloween morning. My husband and I got up early to go to work. I made this hearty breakfast so we won’t have to think about having lunch until much later today. And by “lunch” I mean candy. In a cast iron skillet, 1 diced sweet onion and 2-3 diced potatoes with 1 tblsp butter and a drizzle of olive oil. Season with salt and pepper, add a big sprinkle of cinnamon and a pinch of Chipotle powder to taste. Crush and mince 1 garlic clove and add that to the skillet. Cook until the potatoes are golden and crisp up, about 10 minutes. Wash, stem and chop a big handful of fresh kale. Add it to the skillet with the potatoes and cook until wilted. Once everything is cooked, scoot the potatoes to the sides and make 3 or 4 openings in the potato mixture, add a tiny bit more butter in each one, and crack one egg into each of the openings. Let the eggs cook to desired doneness.  Serve with coffee and juice. Yum! Happy Halloween!

Chipotle & Cinnamon Kale Hash and Eggs

This was our delicious breakfast this Halloween morning. My husband and I got up early to go to work. I made this hearty breakfast so we won’t have to think about having lunch until much later today. And by “lunch” I mean candy.

In a cast iron skillet, 1 diced sweet onion and 2-3 diced potatoes with 1 tblsp butter and a drizzle of olive oil. Season with salt and pepper, add a big sprinkle of cinnamon and a pinch of Chipotle powder to taste. Crush and mince 1 garlic clove and add that to the skillet. Cook until the potatoes are golden and crisp up, about 10 minutes.

Wash, stem and chop a big handful of fresh kale. Add it to the skillet with the potatoes and cook until wilted. Once everything is cooked, scoot the potatoes to the sides and make 3 or 4 openings in the potato mixture, add a tiny bit more butter in each one, and crack one egg into each of the openings. Let the eggs cook to desired doneness. 

Serve with coffee and juice. Yum! Happy Halloween!

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Sweet Potato, Cinnamon Apple Hash served with Brown Butter Cheddar Eggs The Chicago Bears are on and that means that it’s officially Fall! I love Fall. September is my birthday month, it’s back to school time, football season starts, and Halloween is coming up! This is the best time of year. It’s time to cook delicious Fall flavors. Apples, cinnamon and sweet potatoes are so good together! This delicious breakfast hash is easy and inexpensive, and it’s the perfect thing to make  on a crisp autumn morning when you’re super hungry.  Dice one organic sweet potato, one red potato, and one onion. Saute in olive oil, flipping and stirring for a few minutes. Add one diced apple and 3 chopped celery stalks. Season with celery salt and pepper, a sprinkle of coriander powder, a pinch of smoked paprika, 1/2 tsp cinnamon, a dash of onion powder and a shake of garlic powder. Cook, flipping and stirring, until caramelized and cooked through, about 15 to 20 minutes. Taste it when it’s done and add more celery salt and pepper if it needs it. Remove the hash from the skillet. Scramble 4 or 5 eggs with 1/4 cup white cheddar cheese, grated.  Add 1 tblsp butter to the skillet. Let it sizzle & turn a little bit brown, on med heat, for about 30 seconds to 1 minute. Add the scrambled eggs. Stir and fold gently until cooked through, about 1 minute. Garnish with smoked paprika.

Sweet Potato, Cinnamon Apple Hash served with Brown Butter Cheddar Eggs

The Chicago Bears are on and that means that it’s officially Fall! I love Fall. September is my birthday month, it’s back to school time, football season starts, and Halloween is coming up! This is the best time of year. It’s time to cook delicious Fall flavors. Apples, cinnamon and sweet potatoes are so good together!

This delicious breakfast hash is easy and inexpensive, and it’s the perfect thing to make  on a crisp autumn morning when you’re super hungry. 

Dice one organic sweet potato, one red potato, and one onion. Saute in olive oil, flipping and stirring for a few minutes. Add one diced apple and 3 chopped celery stalks. Season with celery salt and pepper, a sprinkle of coriander powder, a pinch of smoked paprika, 1/2 tsp cinnamon, a dash of onion powder and a shake of garlic powder. Cook, flipping and stirring, until caramelized and cooked through, about 15 to 20 minutes. Taste it when it’s done and add more celery salt and pepper if it needs it.

Remove the hash from the skillet. Scramble 4 or 5 eggs with 1/4 cup white cheddar cheese, grated.  Add 1 tblsp butter to the skillet. Let it sizzle & turn a little bit brown, on med heat, for about 30 seconds to 1 minute. Add the scrambled eggs. Stir and fold gently until cooked through, about 1 minute. Garnish with smoked paprika.

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Breakfast Burger with Mango Fries This is a great brunch sandwich! If you want to spoil your Mom this Sunday, give her breakfast with the works. My Mom always appreciates everything I cook for her. :) This was my first time making my own turkey breakfast sausage and it was so delicious! This version has hardly any fat, you can add olive oil to the mixture of ground turkey, spices and minced apple if you want it richer, but it was really good and didn’t need it. The apple adds sweetness and keeps the meat from drying out. And with the cheese and egg, it’s pretty rich already to be adding more fat. That being said, I contemplated cooking some bacon for the top of this dish.  I didn’t fry the mangoes, I cut them to look like fries. You could make French fries or breakfast potatoes to go with this, but I wanted a low calorie option, so I had fruit. Turns out, the mango strips were amazingly yummy with the flavors of the sagey turkey sausage. It tasted like Thanksgiving, Summer and Good Morning all rolled into one. I can’t wait to make this again. Season 1 lb 99% lean, organic ground turkey with a mixture of 1/2 tsp celery salt, fresh ground pepper, sage, nutmeg, cinnamon, dried basil, red pepper flakes, a few fennel seeds,  onion powder, and garlic powder, fresh chopped garlic, and fresh chopped green onions, 1 fresh chopped sage leaf. (As far as spice amounts go, I just put a sprinkle of each spice in my mortar and pestle and crushed them together).  Mix in 1/2 to 1 whole minced apple and the juice of 1/2 lemon.  Form into patties and cook on both sides until cooked through. Top with cheddar cheese, sliced heirloom tomatoes, and a fried egg. Serve on a whole wheat bun with a side of fruit or fries. Yum!

Breakfast Burger with Mango Fries

This is a great brunch sandwich! If you want to spoil your Mom this Sunday, give her breakfast with the works. My Mom always appreciates everything I cook for her. :)

This was my first time making my own turkey breakfast sausage and it was so delicious! This version has hardly any fat, you can add olive oil to the mixture of ground turkey, spices and minced apple if you want it richer, but it was really good and didn’t need it. The apple adds sweetness and keeps the meat from drying out. And with the cheese and egg, it’s pretty rich already to be adding more fat. That being said, I contemplated cooking some bacon for the top of this dish. 

I didn’t fry the mangoes, I cut them to look like fries. You could make French fries or breakfast potatoes to go with this, but I wanted a low calorie option, so I had fruit. Turns out, the mango strips were amazingly yummy with the flavors of the sagey turkey sausage. It tasted like Thanksgiving, Summer and Good Morning all rolled into one. I can’t wait to make this again.

Season 1 lb 99% lean, organic ground turkey with a mixture of 1/2 tsp celery salt, fresh ground pepper, sage, nutmeg, cinnamon, dried basil, red pepper flakes, a few fennel seeds,  onion powder, and garlic powder, fresh chopped garlic, and fresh chopped green onions, 1 fresh chopped sage leaf. (As far as spice amounts go, I just put a sprinkle of each spice in my mortar and pestle and crushed them together).  Mix in 1/2 to 1 whole minced apple and the juice of 1/2 lemon. 

Form into patties and cook on both sides until cooked through. Top with cheddar cheese, sliced heirloom tomatoes, and a fried egg. Serve on a whole wheat bun with a side of fruit or fries. Yum!

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Black Bean & Quinoa Veggie Burger My man loves burgers. I made the one in this photo to surprise him when he came home from work. As  I was taking pics of my creation,  it looked so tasty that I just had to try one bite.  Then, I ate half of it before I could get it into the fridge. “Surprise Baby! I made you half a veggie burger!”  Fortunately, there’s enough black bean mixture to make a few more of these. He’s gonna love them.  If you’ve never made homemade veggie burgers before, you’ll be amazed at how fresh tasting and hearty they are. I put this one on a toasted everything bagel, and garnished with sun dried tomatoes, avocado, lettuce, Roma tomato, and Dijon mustard, yummy! This would also be great with some cheddar cheese, ketchup and pickles. In a food processor, pulse till just combined: 1 can organic black beans rinsed and drained, 1/2 cup cooked brown rice, 1/2 cup cooked quinoa, 1 large shredded carrot, 1 small finely chopped onion, 2 tblsp chopped fresh parsley, salt & pepper, 1/2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp ancho chili powder, 2 minced garlic cloves, 1 small scrambled egg, 3 tblsp quick cooking oatmeal, 1 tsp olive oil,  2 or 3 tblsp rice flour, garbanzo bean flour or just regular old all purpose flour.  Be careful not to over process it or it will be too mushy. You want to be able to still recognize the rice, beans and other ingredients. Heat a skillet to medium heat and add 1 tblsp olive oil Form black bean burgers, dusting with additional flour if needed, they can be pretty messy / sticky at this uncooked stage.  Place the burgers in the skillet and cook on both sides for a 8 - 10 minutes total till cooked through. Add cheese if you like. Top with your favorite lettuce, tomatoes, avocado, veggie bacon, or anything you like!

Black Bean & Quinoa Veggie Burger

My man loves burgers. I made the one in this photo to surprise him when he came home from work. As  I was taking pics of my creation,  it looked so tasty that I just had to try one bite.  Then, I ate half of it before I could get it into the fridge. “Surprise Baby! I made you half a veggie burger!”  Fortunately, there’s enough black bean mixture to make a few more of these. He’s gonna love them. 

If you’ve never made homemade veggie burgers before, you’ll be amazed at how fresh tasting and hearty they are. I put this one on a toasted everything bagel, and garnished with sun dried tomatoes, avocado, lettuce, Roma tomato, and Dijon mustard, yummy! This would also be great with some cheddar cheese, ketchup and pickles.

In a food processor, pulse till just combined: 1 can organic black beans rinsed and drained, 1/2 cup cooked brown rice, 1/2 cup cooked quinoa, 1 large shredded carrot, 1 small finely chopped onion, 2 tblsp chopped fresh parsley, salt & pepper, 1/2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp ancho chili powder, 2 minced garlic cloves, 1 small scrambled egg, 3 tblsp quick cooking oatmeal, 1 tsp olive oil,  2 or 3 tblsp rice flour, garbanzo bean flour or just regular old all purpose flour.  Be careful not to over process it or it will be too mushy. You want to be able to still recognize the rice, beans and other ingredients.

Heat a skillet to medium heat and add 1 tblsp olive oil

Form black bean burgers, dusting with additional flour if needed, they can be pretty messy / sticky at this uncooked stage. 

Place the burgers in the skillet and cook on both sides for a 8 - 10 minutes total till cooked through. Add cheese if you like. Top with your favorite lettuce, tomatoes, avocado, veggie bacon, or anything you like!

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