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Well its been awhile....

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Its been awhile since the last update, and my wife has gotten me to start cooking a little healthier for her...so lets dive right in shall we? Prosciutto-Wrapped Shrimp with Spinach Salad Ingredients 1 tablespoon extra-virgin olive oil plus 2 teaspoons, divided 1 tablespoon lemon juice 1 small clove garlic, minced Pinch of salt 1/8 teaspoon freshly ground pepper, divided 4 cups lightly packed spinach 10 raw jumbo shrimp (13-15 per pound) 5 very thin slices prosciutto (about 1 ounce), cut in half lengthwise to make 8 strips Whole wheat baguette Parmesan cheese Preparation Whisk 1 tablespoon oil, lemon juice, garlic, and a pinch each of salt and pepper in a large bowl. Add spinach and toss to coat. Peel and devein shrimp, leaving the tails on. Pat dry and sprinkle both sides with the remaining pinch of pepper. Wrap 1 piece of prosciutto around each shrimp. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the shrimp and coo...
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Grilled Steak and Fingerling Potato Salad

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Ingredients 1 teaspoon lime juice 1 teaspoon chili powder 1/2 teaspoon salt, divided 1 clove garlic, mashed into a paste 8 ounces sirloin steak, trimmed 3/4 pound fingerling potatoes, scrubbed 2 tablespoons sherry vinegar 1 tablespoon extra-virgin olive oil 1/2 teaspoon ground cumin 1/4 teaspoon freshly ground pepper 4 large radishes, sliced 3 scallions, thinly sliced 1/4 cup chopped fresh cilantro Bag of mesclun greens Instructions Mix lime juice, chili powder, 1/4 teaspoon salt and garlic  in a small bowl to form a paste; rub onto both sides of steak. Refrigerate the steak. Place potatoes in a large pot, cover with water and bring to a boil over high heat. Cook until tender when pierced with a fork, 15 to 20 minutes, depending on the size of the potatoes. Drain, let cool for 10 minutes, then quarter. While the potatoes cool, preheat grill or grill pan over medium-high heat. Oil the grill rack (see Tip) or pan. Grill the steak, turning once, until a...
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Orange Basil Chicken with Creamy Coconut Rice -

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This one was a real keeper - served with a side of Sweet-hot Thai style Cucumber Salad: Ingredients: 1 lb boneless skinless chicken (breast, tenderloin or thighs) 2 teaspoons fish sauce (You can omit this if you do not like or can't find) 3 teaspoons cornstarch, divided 1/3 cup orange juice 1 tablespoon lime juice 1 tablespoon hoisin sauce 1 tablespoon Thai chili sauce 2 tablespoons vegetable or peanut oil 4 green onions, cut into 1/4-inch pieces Zest of 1/2 orange 1 cup basil leaves, loosely packed Strips of orange peel for garnish Whisk the fish sauce and 1 teaspoon of cornstarch together in a medium bowl. Cut the chicken into bite-sized pieces and add to the cornstarch mixture. Toss to coat and set aside at room temperature for 15 minutes. In a separate bowl, combine the orange juice, lime juice, hoisin sauce and Thai chili sauce and set aside. In another small bowl, combine the remaining 2 teaspoons of cornstarch with 1 tablespoon of water and set ...
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