Buffalo Shrimp with Blue Cheese Ranch Dip

GF

Looking for an appetizer for a party or a small unique lunch idea?  Try these buffalo shrimp.  It’s tradition to pair buffalo anything with blue cheese or ranch dip, but I just had to have both.  This recipe is quick, easy, and wowing taste buds everywhere.  And let me tell you, it’s delicious!

buffalo shrimp

Buffalo Shrimp with Blue Cheese Ranch Dip
1/4 c sour cream
1 tbs mayonnaise
2 oz crumbled blue cheese
1 scallion, chopped
1/2 tsp dried dill
1/4 tsp garlic powder
10 medium shrimp, peeled and deveined
2 tbs hot pepper sauce
1 tbs butter

In a small bowl mix sour cream, mayonnaise, blue cheese, scallion, dill, and garlic powder, set aside

Season shrimp with salt and pepper and heat oil in a skillet over medium high heat. Cook shrimp in skillet 2 minutes per side. Add hot pepper sauce and butter tossing shrimp in sauce, remove from heat.  Serve alongside with blue cheese ranch dip.

Roasted Chickpea Salad

DF, V, VG, GF

Roasted chickpeas were a thing I always heard about, and this week I finally decided to give it a try.  I immediately then wondered why I waited so long and confirmed what everyone else was saying.  They were delicious and now you must also try them; they’re not just for hummous anymore.

Food 202

Roasted Chickpea Salad
2 15.5oz cans of chickpeas, drained and rinsed
1 tsp taco seasoning, see recipe below
2 tbs olive oil
4 c arugula, chopped
2 poblano peppers, roasted and chopped
4 scallions, chopped
1/2 c craisins
1/4 c orange juice
1/4 c extra virgin olive oil
2 tsp dijon mustard
salt and pepper

Preheat oven to 400 degrees.  Add chickpeas to a large baking sheet.  Add taco seasoning and olive oil, use hands to combine.  Roast for 30-40 minutes

Meanwhile in a large bowl combine arugula, poblano pepper, scallions, and craisins.  Set aside

In a large liquid measuring cup add orange juice, extra virgin olive oil, dijon mustard, and salt and pepper to taste.  Whisk to combine, pour over arugula mixture.  Add roasted chickpeas and toss to combine.

Taco Seasoning
1 tbs chili powder
1 tsp cumin
1 tsp salt
1 tsp pepper
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp red pepper flakes
1/4 tsp oregano

Combine all ingredients in a jar then screw on lid.  Shake jar to combine ingredients.

Carrot Salad

DF, V, VG, GF

Love veggies, but tired of lettuce salads?  Try carrot salad.  This dish basically has all the best stuff anyway, no reason to muddy the water with lettuce.  Great on the side of burgers, and quite frankly probably even better on top.  Try something different and make this carrot salad.

Food 038

Carrot Salad
4 carrots, about 2-3 c, shredded
1/4 c craisins
1/3 c pineapple, chopped
4 scallions, chopped
1/4 c mayonnaise (or vegenaise)
2 tbs olive oil
1/2 tbs red wine vinegar
1/2 tbs agave

In a large bowl add shredded carrots, craisins, pineapple, and scallions; toss then set aside.  In a small bowl whisk mayonnaise, olive oil, red wine vinegar, and agave.  Season with salt and pepper to taste then toss with carrot mixture.