Matthew's Puzzle and a mom putting it all together

Paleo New Orleans Style BBQ Shrimp

February 14, 2013 By Maryann

Paleo New Orleans Style BBQ Shrimp

Yep, here is another delicious Paleo meal that looks like it takes forever, but really is super easy and tastes even better if left to sit for a while (like so many other famous New Orleans dishes). Years ago I took my first, and only, trip to New Orleans. It was the October right after 9/11 and I was there with my then-best friend. My father had told me so much about the restaurants in that city, I owned an antique print of the Court of Two Sisters, and I had a huge agenda listing all the great restaurants we NEEDED to visit. But one night we were strolling around and dropped into some little restaurant on one of the squares where I tried New Orleans Style BBQ Shrimp, and I fell in love. The best part is these are Paleo New Orleans Style BBQ Shrimp not by design, but by the nature of their original design. I love that. No faking it here, just pure and simple Paleo New Orleans Style BBQ Shrimp. This recipe is inspired by this recipe.

Paleo New Orleans Style BBQ Shrimp

Recipe type: Entree

Serves: 4

Ingredients

2 lbs shrimp, unpeeled
½ lbs butter
4 cloves garlic, crushed
1 teaspoon dried thyme
1 tablespoon dried basil
1 tablespoon dried oregano
2 tablespoons Paul Prudhomme Seafood Magic seasoning
2 tablespoons creole seasoning
1 teaspoon paprika
¼ teaspoon cayenne pepper (optional)
1 tablespoon black pepper
4 oz Tabasco sauce
2 oz Louisiana hot sauce (I used Franks)
2 Tablespoons Worcestershire Sauce
2 lemons, sliced and seeded
1 cup dry white wine

Instructions

In a large saute pan, large enough to accommodate all the shrimp, melt butter and add all ingredients except shrimp.
Bring to a low boil and allow to cook for a moment or two, stirring frequently.
Add shrimp and cook for 5 to 10 minutes until shrimp are just fully cooked.
Be careful not to over cook.
Serve immediately or allow to steep in the juices, covered to stay warm.

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Paleo New Orleans Style BBQ Shrimp

Wordless Wednesday Photo Props

February 13, 2013 By Maryann

This Wordless Wednesday isn’t so wordless. I wanted to have a little fun with my photos and show you an easy, inexpensive way to get some photo props that I like to use. I love using a wide aperture setting on my camera which causes the things in the background of the photo to blur giving a more ethereal look to the picture. One of the items I really like to use is colored glass. They give a beautiful, light coloring to the background without being fully distinguishable when using a large aperture. I have made mine out of Ball jars, Modge Podge and Wilton gel food coloring. Simply take an small amount of Modge Podge (the actual amount depends on the size of jar, but you want enough to cover the inside of the jar) and add the gel food coloring, making sure to mix thoroughly, then swirl it around the inside of the jar so that it fully covers the inside of the jar. Turn the jar over on a paper plate and allow the excess Modge Podge to drip out for about one hour. Turn the jar right side up and allow it to air dry fully. And that is it. You can no longer use the jar for food products but you can use it for decoration or as props in your photography.

Photo Props

Wordless Wednesday Photo Props

Wordless Wednesday Photo Props

Wordless Wednesday Photo Props

Wordless Wednesday Photo Props

As you can see, they add a nice touch to the background and they are reusable. You can make them out of any glass containers. I need to make some green, yellow and orange jars too. They add a nice warmth to the photos.

Popcorn Indiana Review

February 12, 2013 By Maryann

I was provided with samples of Popcorn Indiana to facilitate my review, but all opinions are my own.

Popcorn Indiana Drizzled Cinnamon Sugar Kettlecorn

Popcorn, Indiana is a pretty fun company. First their name is Popcorn, Indiana and they have a little icon in the shape of Indiana with a dot depicting the location of Popcorn. I think that is pretty cute and pretty clever. Secondly, they say their popcorn is the “best invention on the planet since Caller ID”! That is pretty good popcorn, and they aren’t modest. Thirdly, I don’t think the popcorn is actually from Indiana, it is distributed by Popcorn, Indiana in Englewood, NJ. See, funny and fun.

My Thoughts on Popcorn Indiana

When I was given a chance to do a Popcorn Indiana review, I was pretty excited. I love popcorn. Being on a diet, popcorn is one of my favorite go to snacks if I’m feeling really hungry and can’t seem to fill up. Now, usually I eat plain, air popped popcorn, but some days I am just hankering for something sweet and I love me some kettlecorn (who doesn’t right?) I did a quick run down and the Popcorn Indiana Drizzled Cinnamon Sugar Kettlecorn is only 4 Weight Watchers points for 1 cup. I think that is actually really good. One cup is usually enough to satisfy and this give you a decadent, sweet, crunchy and delectable treat without a ton of points.

Popcorn Indiana Drizzled Cinnamon Sugar Kettlecorn

Speaking of the Drizzled Cinnamon Sugar Kettlecorn, I’m sure you really want to know what it tastes like. Let me start off by saying I gave each boy a few kernels to try this morning before school. Shh, don’t tell anyone! Nico told me it was so good that he wanted it for dessert tonight. I think that covers the yummable factor. To me the popcorn is crunchy but there is this wonderful hit of cinnamon and vanilla. Then all of a sudden you get a soft, sweet taste of white chocolate. This is a perfect combination of flavors. The white chocolate works beautifully with the cinnamon to produce a richness that is delicious.

Popcorn Indiana Dark Fudge Chocolate Chip Kettlecorn

Where the Cinnamon Sugar kettlecorn is creamy and rich, the Dark Fudge Chocolate Chip is full on dark chocolate headiness. At 140 calories for 1.5 cups, it is really the deal when you need that deep, dark chocolate flavor. I love that it still retains the crunch of the popcorn while offering the sweetness of a chocolate candy.

Both popcorns are gluten free and kosher. They do contain milk and soy, and are produced in a facility that uses milk, soy, peanuts and tree nuts. I think these are fantastic treats that have no preservatives, zero transf ats and use Non-GMO Corn! You know how I feel about that.

Paleo Chocolate Covered Coconut Macadamia Candy Recipe

February 11, 2013 By Maryann

Chocolate covered coconut macadamia candy

Paleo Chocolate Covered Coconut Macadamia Candy Recipe

I love coconut and growing up Almond Joy candy bars were always one of my favorites. But now that I am older and more conscious of what we are eating I try to make things fresh and with real ingredients. The less processed the better. We also love all the health benefits of coconut and coconut oil, so I decided to try making my own chocolate covered coconut candies. These would be great for Valentine’s Day is you cut the coconut filling in the shape of a heart and topped it with the macadamia nut, then dipped them in chocolate. I simply cut them in whatever shapes I wanted, but you can be much neater than I and make them look super pretty. Enjoy!

The Recipe

Chocolate Covered Coconut Macadamia Candy Recipe

Recipe type: Candy

Ingredients

4 cups dried, unsweetened coconut
½ cup coconut oil, melted (you may need more depending on coconut)
4 tablespoons agave nectar or honey
macadamia nuts
1½ cups of bittersweet chocolate (for Paleo, use unsweetened chocolate and add honey to reach desired sweetness)
1 tablespoon coconut oil

Instructions

In your food processor, process the dried coconut, coconut oil and agave nectar until a paste is formed.
Use more coconut oil if necessary.
Line an 8 x 8 pan with parchment paper.
Spread the coconut mixture over the parchment paper.
Press the macadamia nuts into the coconut mixture.
Place the pan in the refrigerator to harden the mixture.
Once the mixture has hardened, remove it from the pan gently.
Cut into desired shapes.
Melt the chocolate chips with the coconut oil, you can use the microwave or double boiler method.
Dip the coconut pieces in the chocolate mixture and place on silpat or parchment to harden.
Serve or store up to one week.