Bang Bang Shrimp

Bang Bang Shrimp

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings4

Crispy shrimp coated in a creamy mayo sweet chili sauce!

  • 1 pound shrimp, peeled and deveined
  • 1/3 cup flour (gluten-free for gluten-free)
  • 2 eggs, lightly beaten
  • 1 cup panko breadcrumbs (gluten-free for gluten-free)
  • oil for frying
  • 3 tablespoons mayonnaise
  • 1 tablespoon sweet chili sauce
  1. Dredge the shrimp in the flour, dip in the egg and coat in breadcrumbs before cooking in oil in a medium sized sauce pan over medium heat until lightly golden brown, about 1-3 minutes per side and setting aside on paper towels to drain.
  2. Toss the shrimp in the mixture of the mayonnaise and sweet chili sauce.

Option: Add 1 tablespoon hot sauce such as franks red hot or sriracha.

Bacon & Goat Cheese Stuffed Mini Peppers with Sweet Chili Sauce

Bacon & Goat Cheese Stuffed Mini Peppers with Balsamic Sweet Chili Sauce

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings8

Mini sweet peppers stuffed with melted goat cheese and bacon served with a balsamic sweet chili sauce!

  • 4 strips bacon
  • 4 ounces goat cheese (softened)
  • 4 ounces cream cheese (softened)
  • 1 clove garlic, minced
  • 2 green onions, thinly sliced (optional)
  • 1/2 pound mini peppers, cut in half and seeded
  • 1/4 cup sweet chili sauce
  • 1 tablespoon balsamic vinegar
  1. Cook the bacon and crumble before mixing into the goat cheese, cream cheese, garlic and green onions and stuffing into the mini pepper halves.
  2. Roast in a preheated 400F/200C oven until the peppers are tender and the cheese is melted and golden brown, about 15 minutes.
  3. Enjoy warm with the mixture of the sweet chili sauce and balsamic vinegar!

Healthy Bruschetta Chicken

Healthy Bruschetta Chicken


  • 3 tbsp. extra-virgin olive oil, divided
  • 1 pound boneless skinless chicken breast
  • 1 tbsp. dried oregano
  • 2 tsp. garlic powder
  • kosher salt
  • Freshly ground black pepper
  • 3 c. chopped tomatoes
  • 1/2 shallot, minced
  • 3 cloves garlic, minced
  • 1/4 c. Freshly Chopped Basil
  • Shaved Parmesan, for garnish
  • Balsamic glaze, for drizzling


  1. In a large skillet over medium heat, heat 1 tablespoon oil. On a plate, season chicken with oregano, garlic powder, salt, and pepper. Add chicken to skillet and cook until golden and no longer pink, 8 minutes per side.
  2. In a large bowl, make bruschetta topping: Stir together tomatoes, olive oil, shallot, garlic, and basil and season generously with salt and pepper.
  3. Top chicken with bruschetta topping and shaved Parmesan. Drizzle with balsamic glaze.

Veggie Fries 4 Ways

Sweet Potato Fries

For the fries:
1 sweet potato
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 teaspoon salt
1 teaspoon pepper

For the Greek yogurt chive dip:
1 cup plain Greek yogurt
1 tablespoon lemon juice
2 tablespoons chives
¼ teaspoon salt
¼ teaspoon pepper

1. Preheat oven to 425°F/220°C.
2. Cut sweet potato into fries and combine in a large bowl with olive oil, rosemary, salt, and pepper. 
3. Place in a single layer on a baking sheet lined in parchment paper. Bake for 20 - 25 minutes, flipping halfway through. 
4. Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use. 
5. Enjoy!

Zucchini Fries

2 zucchinis
1 cup panko
½ cup grated parmesan
1 tablespoon garlic powder
1 tablespoon dried basil
1 teaspoon salt
1 teaspoon pepper
2 eggs

1. Preheat oven to 425°F/220°C.
2. Cut zucchini into fries and set aside.
3. In a large bowl combine panko, parmesan, garlic powder, basil, salt, and pepper.
4. Whisk eggs in a shallow bowl or dish. 
5. Dip zucchini in eggs, coating evenly, and then toss in bread crumb mixture. 
6. Place on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway. 
7. Enjoy with dip in recipe above!

Carrot Fries

2 carrots
2 tablespoons olive oil
1 tablespoon fresh parsley, chopped
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper

1. Preheat oven to 425°F/220°C.
2. Cut carrots into fries and combine in a large bowl with olive oil, parsley, paprika, salt, and pepper.
3. Place on baking sheet lined with parchment paper in a single layer. Bake for 20-25 minutes, flipping halfway. 
4. Enjoy with dip in recipe above!

Asparagus Fries

1 bundle of asparagus
1 cup crushed almonds*
⅓ cup parmesan
1 tablespoon garlic powder
2 tablespoons dried oregano
1 teaspoon salt
1 teaspoon pepper
2 eggs

1. Preheat oven to 425°F/220°C.
2. Cut off about 1-2 inches of asparagus ends. Set aside. 
3. In a large bowl combine crushed almonds, parmesan, garlic powder, oregano, salt, and pepper. 
4. Whisk eggs in a shallow bowl or dish. 
5. Dip asparagus in eggs, coating evenly, and then toss with the bread crumb mixture. 
6. Place on a baking sheet lined with parchment paper in a single layer. Bake for 15-20 minutes, flipping halfway. 
7. Enjoy with dip in recipe above!

*NOTE: To make crushed almonds, simply chop up almonds safely with a knife or use a blender to pulse them.

Five Ways To Make Your Groceries Last Longer

1. Did you know you make your bananas ripen more slowly with this plastic wrap trick?

What you need:
A bunch of bananas
Plastic wrap
1. Cut a long, thin strip of plastic wrap.
2. Wrap it around the crown of the banana bunch.
3. Store on the counter top.

2. You can even lessen the time it takes for your berries to get old and mushy with this vinegar hack!

What you need: 
Fresh berries
1/2 cup of white or apple cider vinegar
5 cups of water
A large bowl 

1. Put the berries into a bowl, then add your vinegar and water.
2. Mix thoroughly, then drain the berries and let them dry completely.
3. Store in the fridge

3. Left-over salad greens? Try this to make them last longer!

What you need: 

Fresh greens
Paper towels
Plastic wrap 

1. Wash and dry your greens thoroughly, then place them in a bowl.
2. Layer paper towel on top of your greens, then seal tightly with plastic wrap. 
3. Store in the refrigerator.
4. Replace the paper towel throughout the week as it becomes damp (it’s absorbing moisture from the greens!).

4. Have you ever tried wrapping left-over celery and broccoli with aluminum foil? They’ll stay fresher for longer!

What you need: 
Celery and/or broccoli 
Aluminum foil 

1. Wrap each vegetable in small groups tightly in a sheet of foil.
2. Store in the fridge.

5. You can even store asparagus, cilantro, or parsley in the fridge for longer with this easy method. Look how cute they look in jars!

Bacon Wrapped Guacamole Stuffed Chicken

Bacon Wrapped Guacamole Stuffed Chicken

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings4

Tender chicken breast stuffed with creamy guacamole and wrapped in bacon that's grilled until the bacon is nice and crispy!

  • 4 (6 ounce) chicken breasts, butterflied or pounded thin
  • salt and pepper to taste
  • 1/2 cup guacamole
  • 8 slices bacon
  1. Lay the chicken flat, season the outside with salt and pepper, spread 1/4 of the guacamole on each of the chicken breasts, roll them up and wrap each in 2 slices of bacon
  2. Grill over indirect medium heat, with the lid down, until the bacon is crispy and the chicken is cooked (160F to 165F), about 20-30 minutes, or bake in a preheated 400F/200C oven on a wire rack on a baking pan until cooked, about 20-30 minutes, turning the oven to broil for the last few minutes to ensure that the bacon is crispy.

Option: Replace the salt and pepper with your favourite seasoning blend.
Option: Add flavours to the guacamole like sundried tomatoes or blue cheese, etc.

Nutrition FactsCalories 338Fat 17.5g (Saturated 3.6gTrans 0), Cholesterol 104mgSodium 670mgCarbs 4.3g (Fiber 2gSugars 1g), Protein 44.5g

Best Balsamic Glazed Chicken

Best Balsamic Glazed Chicken 


  • 1/2 c. balsamic vinegar
  • 2 tbsp. honey
  • 1 1/2 tbsp. whole-grain mustard
  • 3 cloves garlic, minced
  • kosher salt
  • Freshly ground black pepper
  • 4 bone-in, skin-on chicken thighs
  • 2 c. baby red potatoes, halved (quartered if large)
  • 1 tbsp. chopped fresh rosemary
  • 2 tbsp. extra-virgin olive oil
  • 3-4 rosemary sprigs, for skillet


  1. Preheat oven to 425 degrees F. In a large bowl, combine balsamic, honey, mustard, and garlic and season with salt and pepper. Whisk until combined. Add chicken thighs and toss until fully coated, then transfer to the fridge to marinate at least 20 minutes and up to 1 hour.
  2. Meanwhile, prep potatoes: In a medium bowl, add potatoes and rosemary and season with salt and pepper. Add 1 tablespoon olive oil and toss until combined. Set aside.
  3. In a large skillet over medium-high heat, heat remaining tablespoon oil. Add chicken and marinade and sear, skin side down, 2 minutes, then flip and sear 2 minutes more. Add potatoes to skillet, nestling them between chicken, and rosemary sprigs.
  4. Transfer to the oven and bake until potatoes are tender and chicken is cooked through, 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking until tender.)
  5. Serve chicken and potatoes with pan drippings.

Bacon Guacamole Grilled Cheese Sandwich

Bacon Guacamole Grilled Cheese Sandwich

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings1

A buttery and toasty grilled cheese sandwich stuffed with cool and creamy guacamole, crispy bacon and melted jack and cheddar cheese. The crunchy crumbled tortilla chips in this grilled cheese pay tribute to the classic combination of tortilla chips and guacamole dip.

  • 2 slices bacon
  • 2 slices sour dough bread
  • 1 tablespoon butter, room temperature
  • 1/2 cup jack and cheddar cheese, shredded
  • 2 tablespoons guacamole room temperature
  • 1 tablespoon tortilla chips, crumbled (optional)
  1. Cook the bacon until crispy and set aside on paper towels to drain.
  2. Butter one side of each slice of bread, sprinkle half of the cheese onto the unbuttered side of one slice of bread followed by the guacamole, bacon, tortilla chips, the remaining cheese and finally top with the remaining slice of bread with the buttered side up.
  3. Grill over medium heat until golden brown and the cheese has melted, about 2-3 minutes per side.

Braised Short Ribs with Creamy Polenta

Braised Short Ribs with Creamy Polenta

These creamy and rich Braised Short Ribs with Creamy Polenta make the perfect romantic meal for Valentine's Day or any special occasion!
Author: Lacey Baier of A Sweet Pea Chef
Recipe type: Dinner, Healthy, Clean Eating. Gluten-Free
Difficulty Level: Easy
Serves: 6
  • For The Braised Short Ribs:
  • 8 beef short ribs
  • 1 tsp. sea salt
  • 1 tsp. black pepper
  • ½ cup chickpea/garbanzo flour
  • 2 tbsp. olive oil
  • 1 yellow onion, diced
  • 2 lg. carrots, diced
  • 2 shallots, diced
  • 2 cups Red Wine
  • 2 cups low sodium beef broth
  • 4-6 sprigs fresh thyme
  • 3-4 sprigs fresh rosemary
  • For The Creamy Polenta:
  • 2 cups unsweetened almond milk
  • 2 cups water
  • 1½ tsp. sea salt
  • 1 cup coarse ground cornmeal
  • ¼ tsp.ground black pepper
  • ⅛ tsp. garlic powder
  • 4 oz. goat cheese, crumbled
  1. Preheat oven to 350 degrees F.
  2. Sprinkle the sea salt and pepper all over the short ribs, then dredge until coated with the chickpea flour. Set aside.
  3. In a large dutch oven, heat olive oil over medium-high heat.
  4. Brown the short ribs on all sides, about a minute per side. Once nicely browned, remove and set aside. (If you need, you can do this step in batches so as not to overcrowd the ribs in the pot.)
  5. Now, add the diced yellow onion, diced carrots, and diced shallots to the same pot and cook for a few minutes until they begin to soften.
  6. Pour in the Llano Estacado Signature Red Wine into the pot and stir to combine, scraping the bottom of the pan to release any bits that have stuck.
  7. Bring this mixture to a boil.
  8. Add in the low sodium beef broth and stir together.
  9. Add the short ribs to the pot They should be almost completely submerged by the liquid.
  10. Toss some fresh thyme and rosemary sprigs to the pot.
  11. Cover and place into the oven.
  12. Braise the short ribs at 350 degrees F for 2 hours, then reduce the heat to 325 degrees and cook for an additional 30 to 45 minutes, until the ribs are fork-tender and the meat is falling off the bone.
  13. Remove the pot from the oven and allow to sit, covered, for another 20 minutes, before serving. This will allow us to make the creamy polenta.
  14. To do this, heat unsweetened almond milk or any milk of your choice, water and sea salt in a deep sauce pan over medium-high heat.
  15. Bring the mixture to a boil, stirring frequently to keep the milk from burning on the bottom of the pan.
  16. Once boiling, slowly add the coarse cornmeal, stirring or whisking constantly to avoid causing clumps.
  17. Now that the cornmeal is all mixed in, lower the heat, cover, and cook for 10-15 minutes, stirring every 2-3 minutes or so.
  18. Once the polenta is smooth, thick, and creamy, remove from the heat and add the pepper, garlic powder, and goat cheese, stirring to incorporate. A whisk may be necessary if mixture is too clumpy.
  19. To serve, add the creamy polenta to the bottom of a bowl and then top with a couple braised short ribs, spooning a little juice and fresh thyme leaves over the top.

Paleo Apple Crunch Muffins

Paleo Apple Crunch Muffins!!

These paleo apple crunch muffins are easy, healthy, full of flavor, and will make your home smell amazing!

  • For The Muffins:
  • 2¾ cups Bobs Red Mill Paleo Baking Flour 
  • ½ tbsp. ground cinnamon
  • 1 tsp. baking soda
  • ¼ tsp. sea salt
  • 4 eggs
  • 1 cup unsweetened applesauce
  • ½ cup raw honey
  • 1 med. green apple, diced
  • For The Cinnamon Crunch Topping:
  • ½ cup almond flour/meal
  • 1½ tbsp. ground cinnamon
  • ⅛ tsp. sea salt
  • ½ cup raw walnuts, finely chopped
  • 1 tbsp. coconut oil
  • 1 tbsp. raw honey
  1. Lightly grease a muffin tin with coconut oil and preheat oven to 350 degrees F.
  2. In a large mixing bowl, combine all the dry ingredients for the muffins, which include the Bobs Red Mill Paleo Flour, ground cinnamon, baking soda, and sea salt. Whisk together to mix well.
  3. In a separate mixing bowl combine the wet ingredients, which include 4 large eggs, unsweetened applesauce, and raw honey. Mix this together as well.
  4. Pour the wet ingredients into the dry ingredients and mix together until just incorporated.
  5. Add the diced green apple and fold it into the mix.
  6. To make the cinnamon crunch topping, combine almond flour, ground cinnamon, sea salt, and chopped raw walnuts in a small mixing bowl and stir to combine. Then, add in melted coconut oil and raw honey and stir again until everything is evenly incorporated.
  7. Using a spoon, divide the batter into the greased muffin tin. The batter is quite thick, so you’ll need to really pack it into each cup. You should be able to fill up all 12 cups to the top.
  8. Sprinkle the cinnamon crunch topping generously and equally over all the muffins.
  9. Place into the oven and bake for 25 minutes, or until a knife or toothpick inserted into the center of the muffin comes out clean.
  10. Remove from the oven and allow cool on a rack before serving.
Serving size: 1 muffin Calories: 241 Fat: 15g Saturated fat: 3.3gCarbohydrates: 25.5g Sugar: 16.5g Sodium: 185.4mg Fiber: 6.2gProtein: 8.4g Cholesterol: 49.2mg