Chili Mango Shrimp & Sautéed Green Beans

The food has to been delicious and satisfying, especially when I’m giving my img_1503body a break from carbs and sugars! I see it as an opportunity to step up my menu planning to meet the challenge. So far, so very good!

Chili Mango Shrimp  Serves 4

Ingredients
24 raw shrimp, peeled and deveined
3 T. vomFASS Chili Sunflower Oil (may substitute Lemon EVOO for all or part of Chili Oil for less spicy)
2 T. vomFASS Mango Balsamic Star
1 clove minced garlic
½ t. vomFASS Texas BBQ spice blend
½ t. vomFASS Himalayan Sea Salt
Freshly ground vomFASS Garlic Pepper Whole Blend, to taste
Cilantro, chopped, as garnish

Directions
Combine oil, vinegar, garlic, half the salt and a few cranks of pepper in a glass bowl with cover or zip top bag. Add shrimp and marinate 15 – 20 minutes. Do not marinate longer, as shrimp will break down in the acidity.  Empty contents of bag or bowl into hot stir-fry pan. Toss just until cooked through. Finish with additional sea salt and pepper, to taste. Serve immediately or chill to serve as an appetizer. In the unlikely event of leftovers, try tossing with salad greens and drizzle with a dressing of oil and vinegar.

Garlic Sautéed Green Beans Serves 4

Ingredients
1 lb. Fresh green beans
2 T. vomFASS Garlic Extra Virgin Olive Oil
vomFASS Danish Smoked Sea Salt, to taste
Freshly ground vomFASS Garlic Pepper Whole Blend, to taste

Directions
Steam green beans to tender crisp, about 3 – 4 minutes. Heat oil in a large saute pan over medium burner. When the oil is shimmery, add green beans. Sprinkle with salt and pepper. Toss until beans are lightly browned/blackened.

Gourmet Pizza

Use your leftover rotisserie chicken or roasted turkey in this easy, delicious pizza recipe!

Chicken Flatbread Pizza with White Cheddar Alfredo

Makes 2 pizzas

2 pre-made Flatbread Pizza Crusts (gluten or gluten-free)flatbread
2 cups cooked chicken, diced
½ cup White Cheddar Alfredo Sauce (recipe follows) or purchased Alfredo sauce
½ cup Balsamic Glazed Onions (recipe follows)
½ cup fresh spinach, chopped
Vom Fass Truffle or Basil Extra Virgin Olive Oil – for drizzling
½ – ¾ cup Italian Blend shredded cheese (optional)
Optional toppings – fresh tomatoes, olives, roasted red pepper, asparagus

Preheat oven to 350. Prepare pizza pan or cookie sheet with a very light coating of cooking spray.

Lay flatbread crusts on pan.  Spread a thin layer of Alfredo sauce onto each flatbread crust.  Layer on chicken or turkey, balsamic glazed onions, and spinach.  Add any additional toppings if desired.  Do not overload flatbread pizza. Top with shredded cheese, if desired.

Bake flatbread pizza for 10 minutes, or until crust is crispy and toppings are heated thoroughly.

Drizzle with Truffle or Basil oil before serving.

White Cheddar Alfredo Sauce  (approximately 1 cup sauce)

1 cup Heavy Cream or Half & Half

¼ cup Cream Cheese, softened to room temperature

½ tsp vomFASS Porcini and Tartufi Spice Blend

½ cup shredded white cheddar cheese

In saucepan over medium-low heat, warm cream and cream cheese.  As it heats, whisk until smooth.  Add spice blend and mix well.  Bring to slight simmer, but do not boil.  Simmer for 2 minutes.  Remove from heat and add cheese, whisking until smooth.  Set aside until ready to use.

Balsamic Glazed Onions

2 large Vidalia or other sweet onions, thinly sliced

¼ cup vomFASS Garlic Extra Virgin Olive Oil

¼ – ½ tsp vomFASS Sea Salt

¼ tsp pepper

¼ cup vomFASS Aceto Balsamico di Modena Platinum Vinegar

½ tsp brown sugar

In medium-sized sauté pan, heat oil over medium-low heat.  Add onions, salt and pepper and toss to coat.  Cook slowly to softened and lightly brown – about 10 – 15 minutes.

In small bowl, combine the balsamic and brown sugar.  When onions are soft and lightly brown, add balsamic mixture to the pan.  Stir to coat and continue cooking, stirring occasionally, about 3 minutes more. Remove from heat and set aside until ready to use.