Category Archives: Lay Off Me I’m Starving

Food ~ Recipes ~ Restaurants ~ Deliciousness

It’s Friday

02 Friday Mar 2012

Posted by in Lay Off Me I'm Starving

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And that is good enough reason to eat something fried! 

Garlic Sweet Potato Fries 

Here comes the somewhat healthy part. Now come on… for those of you that know me there has to be some healthy aspect to everything! Not really fried, did I mention that?   This tasty recipe can serve 4, or just.. eh em you! (which I have taken out a tray before… no shame here! )

  • Non-stick vegetable oil spray ~ Keep those bad boys from sticking!
  • 1 1/2 pounds sweet potatoes, peeled and then cut into 1/2-inch-wide slices then cut again into 1/2-inch-wide fries, cut them to the thickness you like, I like them thin and crunchy
  • 2 tablespoons olive oil
  • Salt and black pepper
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons chopped fresh Italian parsley
  • 2 small garlic cloves, minced 
  1. Preheat oven to 500 degrees F.
  2. Coat a non stick baking sheet with vegetable oil spray.
  3. In a big bowl, toss sweet potatoes and olive oil. 
  4. Place potatoes on prepared baking sheet, in one layer. Now season generously with salt and black pepper.
  5. Bake those bad boys for about 30 minutes or until golden brown and tender, turning the fries occasionally during cooking time. 
  6. When fries are done, transfer to a large plate or bowl
  7. In a small bowl, mix together thyme, parsley and garlic; sprinkle over sweet potatoes. 
  8. In another bowl mix together spicy mustard and ketchup to make a tasty and calorie  fat free dipping sauce. 
Enjoy! 

© Heather Pace and ready-set-style.com, 2011 Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heather Pace and ready-set-style.com with appropriate and specific direction to the original content.

Comforting Cioppino

11 Saturday Feb 2012

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Comforting Cioppino

WHAT YOU NEED:

3 pounds halibut, sea bass, or other firm white fish, cut into inch-long cubes 

1 large (2 lb or more) cooked Dungeness crab (hard shell) 

1 pound (or more) of large de-veined shrimp

2 pounds little neck clams, mussels, or both

To Make The Sauce…..

1/2 cup olive oil

1 1/2 cups chopped onion (1 large onion)

1 cup chopped green bell pepper (1 large green bell pepper)

3 coves garlic, minced

1 teaspoon salt

1 can tomatoes (28 ounces)

Broth from the clams/mussels 

2 cups of red.. red..wine

2 cups tomato juice

2 cups fish stock

Make an herb bouquet of bay leaf, parsley, and basil wrapped in a layer of cheesecloth and secured with kitchen string

Salt and pepper to taste

1/2 cup minced parsley for garnish


WHAT YOU NEED TO DO:

  • Steam clams and or mussels  in a small amount of water (about a cup) until they just open. Set aside. Strain and reserve the cooking broth.
  • In a deep 8-quart covered pot, sauté onions and green pepper on medium heat in olive oil until soft. drop in the garlic, sauté 1 minute more. Add tomatoes, broth from the clams/mussels, red wine, tomato juice, fish stock, the herb bouquet, and salt and pepper to your liking. Bring to a simmer and cook, uncovered, for 20 minutes. Remove herb bouquet. 
  • Now put in  the fish and cook, covered, until the fish is just cooked through, about 3 to 5 minutes. Add the steamed clams/mussels, crab meat, and shrimp. Heat just until shrimp are cooked (just 2-3 minutes, until they are bright pink). 
  •  Serve in good size bowls, shells included. Sprinkle with minced parsley. Serve with crusty French or Italian bread and a robust red wine. (sprinkle a little cheese if you like) Keep it healthy!

Serves 8…..Cause 8 is Great!

© Heather Pace and ready-set-style.com, 2011 Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heather Pace and ready-set-style.com with appropriate and specific direction to the original content.

Mad For Mex….

03 Friday Feb 2012

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Ceviche…Ceviche…Ceviche….

My Favorite dish on the planet to eat, any time..  any place… anywhere. I like to eat my ceviche with octopus, squid, whitefish, conch, scallops or shrimp. This is a really easy and healthy recipe that my boyfriend found and we have been happily making it ever since.  Fiesta! After all it is Friday…  Enjoy! 

What You Need:

  • Freshly squeezed lime juice from 6-8 limes
  • 1 Pound jumbo shrimp, peeled and de-veined (chopped or whole, according to taste)
  • 1 White onion, finely chopped
  • 5 Roma tomatoes, seeded and chopped
  • 1 Cucumber, peeled and finely chopped
  • 1/3 Cup fresh cilantro, chopped (yum)
  • 2 Cloves garlic, minced
  • 2 Jalapeño chile peppers, minced
  • 1 Bunch radishes, diced
  • 1/2 Cup green olives, finely chopped (optional)
  • 3 Tablespoons olive oil
  • 2 Avocados, peeled, pitted and diced
  • Salt to taste
  • Pinch of oregano
  • Light or baked tortilla chips or crackers

What You Have To Do:

Put the shrimp in a bowl proceeding to pour the lime juice over, cover the shrimp completely. Cover those bad boys up and refrigerate 30 minutes to an hour, or until slightly firm and opaque.

Now add the onion, tomatoes, cucumber, cilantro, garlic, jalapeños, radishes, green olives, and last but not least olive oil. Toss to combine, then cover and refrigerate for 1 more hour. When you are ready to serve the yummy dish, add avocados, salt and oregano per your taste. Serve chilled with baked tortilla chips or crackers. Garnish with lime slices… and have a margarita… (try low sugar and keep it healthy!)  

Have a Wonderful Weekend! XOXO