Full Belly Sisters

Sunday, February 19, 2017

Coconut Chocolate-Dipped Shortbread

Just three delicious ingredients and you've got these easy but fabulous Coconut Chocolate-Dipped Shortbread cookies!






 
I like to cook and bake from scratch. But there are those times—we all know those times, right?—when you either don't have the time or the energy or the will to do it. For those times, it's good to have some ideas in your arsenal. Something fabulous but easy and totally delicious. Something you can make with really great pantry items, like great-quality shortbread, gorgeous chocolate, and crispy coconut.

Luckily, all these ingredients arrived in my monthly Degustabox! If you follow Full Belly Sisters on Instagram, you'll see all the goodies I received via this monthly food subscription box. Three of them—Walker's Shortbread, Green & Black's Dark Chocolate with Sea Salt, and Grace Coco Chips—are perfect for this easy and delicious treat.

 
https://www.instagram.com/p/BQs_S5Bj8cT/?taken-by=fullbellysisters


You can make these Coconut Chocolate-Dipped Shortbread cookies in just a few minutes. But they look fabulous and taste amazing!

Ingredients
makes 9 cookies
  • box of Walker's Shortbread Cookies (9 cookies)
  • 2 ounces of Green & Black's Dark Chocolate with Sea Salt, roughly-chopped
  • about a Tablespoon of crushed Grace's Coco Chips

In a small microwavable bowl, microwave the chocolate uncovered for about 1 to 1 1/2 minutes, heating for just 30 seconds at a time so you don't risk burning it. Stir until smooth. Dip half of each cookie into the melted chocolate. Place on a cookie sheet covered in wax paper. Sprinkle crushed coconut chips over the melted chocolate. Leave cookies on the wax paper until the chocolate is set.


If you're interested in trying Degustabox, check out their website or follow them on Instagram. Check out just some of my other Degustabox-inspired recipes:



Thursday, February 2, 2017

Easy Lemon Garlic Basil Baked Shrimp



This Easy Lemon Garlic Basil Baked Shrimp takes less than 20 minutes to make because we use a fantastic kitchen shortcut: Dorot garlic and herbs. These little cubes of deliciousness can be tossed into your favorite healthy recipes to #ElevateYourPlate and deliver maximum flavor—with no prep or cleanup!



So, you want yummy, healthy meals that taste fresh and amazing but don't leave you chained to your cutting board? Then let me introduce you to the fabulous kitchen shortcut that is Dorot

Dorot is fresh garlic and herbs that are frozen into cute little cubes—you can store them in your freezer for up to two years. Dorot pre-portioned garlic, onions, and herbs eliminate chopping and measuring, making it effortless to season and flavor your cooking. Dorot is picked fresh and flash-frozen on site to lock in freshness. It is all natural, raw, and vegan; it contains no preservatives or artificial flavors; Dorot is also kosher, halal, non-GMO, gluten-free, dairy-free, nut-free, and soy-free. What more do you want? It’s basically having fresh herbs at hand without having to actually grow or chop them!

If you're interested in trying out these simple and delicious garlic and herbs—and OF COURSE you are—head on over to the Dorot website and download a $1 off coupon now.


I get mine at my local Stop & Shop supermarket. You'll find Dorot garlic and herbs with the frozen veggies!



Now that you've downloaded that coupon and bought your super easy Dorot garlic and basil, you're ready to make this delicious Easy Lemon Garlic Basil Baked Shrimp! I know shrimp seems fancy and like it should just be for special occasions...but when it's this quick and simple, you can make it any ol' time.

Ingredients
4 to 6 servings

  • 2 Tablespoons olive oil
  • 2 Tablespoons butter
  • 1 teaspoon lemon zest
  • 3 cubes Dorot crushed garlic
  • 1 to 2 cubes Dorot chopped basil 
  • salt and pepper, to taste
  • red pepper flakes, a pinch or two...or three! (optional)
  • 1 pound shrimp, peeled and deveined, tails on
  • juice of 1/2 lemon

Preheat the oven to 425 degrees.

In a small microwave-safe bowl, add olive oil, butter, lemon zest, garlic, basil, and salt and pepper. Heat in the microwave until butter is a bit softened and garlic and basil are partially thawed, about 15 seconds or so. 



Mash everything together. It doesn't need to be smooth.

  
Add red pepper flakes, if using.

Brush about a third of the mixture onto an oven-safe skillet (I used my trusty Lodge cast iron pan).



Place the shrimp in a single layer in the pan. Brush the rest of the garlic-basil-lemon mixture over all of the shrimp.

Bake until the shrimp are pink and opaque throughout and the butter mixture is bubbling, about 10 minutes. Squeeze half of a lemon over the shrimp while they're still hot.


Serve warm, right from the pan. It would make a perfect Superbowl appetizer! Or serve these shrimp over some pasta (or spaghetti squash) for a scampi-style meal. Or chill the shrimp and use them to top your favorite green salad. When it's this easy, you'll make this dish again and again!

If you're ready to #ElevateYourPlate don't forget to grab your Dorot coupon now!


This post contains affiliate links, so I make a small commission if you purchase through my links—which helps to keep this blog running.Thanks for your support!
 

Friday, January 20, 2017

Parmesan Kale Chip Dusted Popcorn

Parmesan Kale Chip Dusted Popcorn is a pretty and delicious snack that the whole family will enjoy. Just sprinkle ground baby kale chips and Parmesan cheese over hot popcorn and you've got an easy, healthy treat.

You all know by now that I love when my Degustabox subscription box shows up. I never know what deliciousness I'm getting but I always discover some great ingredients! This time my foodie box included Jolly Time Healthy Pop Popcorn and I thought of one of my favorite snacks: Parmesan Kale Chip Dusted Popcorn. 


It's a super simple snack. Make up some crunchy kale chips, crush 'em, and sprinkle them over popcorn with some yummy Parmesan cheese. Looks pretty and adds a healthy boost to your popcorn!
 
https://www.instagram.com/p/BPdqaUbAARi/
Follow us on Instagram!
 
Baby Kale Chips
adapted from Smitten Kitchen
  • 5 oz baby kale leaves, stems removed, cleaned and dried well
  • 1 1/2 teaspoon olive oil
  • sea salt, to taste*
*keep in mind that both there's salt in both the popcorn and Parmesan, so season accordingly

Preheat oven to 300 degrees. Toss baby kale in a large bowl with oil and salt. Arrange leaves on a parchment-covered baking sheet or two. Bake for 20 minutes. The kale should be crisp and delicate.


Parmesan Kale Chip Dusted Popcorn
  • about half a batch of baby kale chips
  • 1 to 2 teaspoons grated Parmesan cheese
  • 5 cups popcorn (one bag of Jolly Time Healthy Pop)

Using a mortar and pestle, grind the kale chips into a powder.

Sprinkle the Parmesan cheese and the ground kale chips over the top of the hot popcorn. Enjoy!




For more of my recipes inspired by Degustabox, check out:

Saucy Hot and Sweet Crockpot Meatballs




Chipotle Fried Egg Avocado Toast


 


This post contains affiliate links, so I make a small commission if you purchase through my links—which helps to keep this blog running.Thanks for your support!

 

Thursday, January 12, 2017

Asian Lettuce Wrap Chicken Chopped Salad

This Asian Lettuce Wrap Chicken Chopped Salad has all the delicious flavors of those lettuce wrap appetizers but in a yummy, easy salad. It's a grain-free, healthy, and easy quick weeknight meal!



Happy new year! A group of my friends and I decided to kick off 2017 with a recipe challenge: one of us picks a recipe she likes and the rest of it have two weeks to try it (or at least a version of it, since different people have different dietary requirements). This way, no one gets stuck in a dinner rut, making the same meals over and over again.

My friend selected this Asian Lettuce Wrap Chicken Chopped Salad from Skinnytaste. It looked fabulous, healthy, and easy—my favorite kind of meal! My only issue is that I have a weird aversion to ground chicken. I don't know, it just grosses me out. I don't have the same issue with ground turkey but turkey with Asian ingredients just didn't sound that appealing to me.

So, I decided to use chicken thighs and broil them
—one of the best, yummiest, and easiest ways to cook up chicken quickly! They're marinated for maximum flavor, then broiled for just a few minutes on each side. They get wonderfully caramelized and are still super tender and tasty. Slice or dice the chicken thighs and toss on top of a big salad and you're good to go!  

This Asian Lettuce Wrap Chicken Chopped Salad recipe has a lot of ingredients, but the marinade and the dressing have most of the the same ingredients. And if you want to just buy a bottle of Hoisin barbecue sauce for the chicken instead of making a marinade, go for it!

Asian Lettuce Wrap Chicken Thighs Chopped Salad
serves 4

Broiled Hoisin Chicken Thighs
adapted from SlenderKitchen
  • 1.5 pounds boneless, skinless chicken thighs (about 5 or 6 thighs)
  • 3 Tablespoons Hoisin sauce
  • 2 Tablespoons lime juice
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon honey
  • 1 garlic clove, minced
  • 2 teaspoons sesame oil
Preheat the oven on broil. Place an oven rack at the top of the oven, 4-6 inches from the broiler.

Whisk together the hoisin, lime juice, vinegar, honey, garlic, and oil. Marinate the chicken thighs in this mixture for at least an hour, or even overnight!

Take the chicken out of the marinade and let the excess drip off. Place the chicken on a foil-lined, rimmed baking sheet. Put the sheet on the top oven rack under the broiler and broil for about 5 minutes on each side, or until the chicken is cooked through. Remove from the oven and let the chicken cool a bit.

Asian Chopped Salad
adapted from Skinnytaste

  • 3 Tablespoons rice vinegar
  • juice of 1/2 lime
  • 1 1/2 Tablespoons canola or olive oil
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • salt, to taste

  • 1 head Boston or Bibb lettuce, chopped
  • 1 romaine head, chopped
  • 2 carrots, grated
  • 4 Tablespoons roasted, lightly salted cashews, roughly chopped
  • 2 scallions, chopped
  • 4 to 6 Broiled Hoisin Chicken Thighs, sliced (recipe above)


For the dressing: In a small bowl, whisk together the vinegar, oils, honey, ginger, garlic, and salt to taste. Stir the carrots into the dressing. Set the dressing aside.  
To assemble the salad: In a large salad bowl, combine both of the lettuces and the carrots. Toss the salad with the dressing and divide to 4 large plates. Divide the chicken—you can serve it warm or room temperature—and top each salad with the slices. Serve the Asian Lettuce Wrap Chicken Chopped Salad immediately.


Look at the delicious char on that chicken! Of course, you can serve it with rice and maybe some steamed edamame beans, but this salad is a wonderful, grain-free, low-carb option. Hope you enjoy it as much as we did!






Monday, January 9, 2017

$150 New Years Cash Giveaway!

Win $150 New Years CASH Giveaway

"If you asked me for my New Year Resolution, it would be to find out who I am." Cyril Cusack

To help celebrate this new year, the Full Belly Sisters have joined with a group of great bloggers to bring you a $150 New Years CASH Giveaway! Who wouldn’t like a little extra moola to help with expenses after the holidays! Our $150 New Years Cash Giveaway is a Blogger Sponsored Event which means the bloggers—who you will find on the Rafflecopter for entry options—have donated money to help pay for this prize! One lucky reader will win $150 PayPal Cash! This giveaway is open WorldWide and ends January 23, 2017 at 11:59 PM EST Enter on the Rafflecopter below:


a Rafflecopter giveaway  

Disclaimer: This blog and any participating blogs did not receive compensation for the published material in this post. No purchase required to enter this giveaway and there is a limit of one entrant per household. Void where prohibited. Odds of winning are determined by the number of valid entries received. Winner will be chosen by Random.org and will be emailed via the email address used to enter the contest. New winner(s) will be chosen if original winner(s) has not responded within 48 hours of email notification. This blog and other participating bloggers are not responsible for shipment of prize(s). My Dairy Free Gluten Free Life is responsible for all shipping costs related to prize(s). This giveaway is not administered, sponsored, endorsed by, or associated with Facebook, Twitter, Google, Pinterest or other social media outlet. Disclaimer is posted in accordance with the Federal Trade Commission 10 CFR, Part 255 Guides Concerning the Use of Endorsements and Testimonials in Advertising.
Creative Commons License
Full Belly Sisters Blog by Full Belly Sisters is licensed under a Creative Commons Attribution-ShareAlike 3.0 Unported License