Appetizers

Pineapple Shrimp Salsa

pineapple shrimp salsa in a white bowl with chips

 

The weather in Ohio gets a little bit warmer (and when I say warmer, I actually just mean the sun came out), and my mind immediately goes to…SALSA.  Fresh raw veggies, light flavor, and a healthy, munchy snack!  Which makes me proud to announce…its time for us to say bye to seasonal depression, and hello to good-vibe salsa season!

The best thing about making salsa, is that you can make it different every single time.  For me, it depends entirely on whats in my fridge.  While rummaging through my inventory this time, I had a couple of thoughts…

  1. I have a heck of a lot of colorful bell peppers
  2. I have a beautiful whole, ripe pineapple 
  3. I have some shrimp in the freezer

Alas, my inspiration for this PINEAPPLE SHRIMP SALSA!

 

colorful pineapple shrimp salsa in a white bowl

 

This recipe turned out so-so delicious…and also super colorful (which I’m always a huge fan of)!  What I love about this salsa though, is that you can eat it with chips, OR use as a topping on baked chicken, or fish!

I ended up bringing this salsa to my friends house the other night, when she hosted us for a fish taco dinner!  I’m telling you…the sun comes out once in Ohio and everyone defaults to Mexican cuisine lol

How to make this recipe?

The most time-efficient way to make this recipe is to cook your shrimp first, so you can chop veggies during the cook time.  Cook the shrimp on stovetop over medium heat, with oil, and garlic.  Once the shrimp is finished cooking, remove from heat, mix in lemon juice, and let cool.

Take all of your chopped ingredients (peppers, onion, cilantro, pineapple, shrimp) and add to a large mixing bowl.  Whisk together oil, red wine vinegar, lemon juice, salt and pepper, and then mix into salsa before serving.

 

pineapple shrimp salsa in white bowl with chips surrounding bowl

 

Now let’s talk about the elephant in the room…how the heck do I cut up a whole pineapple?

First things first, don’t let it scare you!  There is truly nothing more delicious, then a fresh whole pineapple!  I think it tastes SO much better, than precut pineapple you’d find in the grocery store.  So lets take it step by step…

  1. Using a large, serrated knife, chop the top off the pineapple.
  2. Stand it up straight (exposed flesh facing up) and begin to cut the skin off.  Start your knife at the top end, where there is open flesh.  Cut a thin layer all the way down, to remove the tough exterior skin.  Repeat this until all exterior skin is removed.
  3. Similar to an apple, pineapples have a tough core.  You’ll want quarter the pineapple (from top to bottom), by slicing off a large chunk on all four sides around the core.  
    1. Sometimes you can see where the core is, or you’ll know because it will be harder to run your knife down the length of the pineapple.  Ripe pineapple flesh is very easy to cut through.
  4. Take your four large chunks of pineapple meat (they will be different sizes) and cut into smaller chunks for serving.  Or for the purpose of this recipe, cut small pieces that are similar sized to your chopped peppers.  

How can I tell if a pineapple is ripe?

There are two indicators of a ripe pineapple.  First, look out for yellow skin.  A yellowish colored skin indicates ripeness, vs green indicates it isn’t ready yet (similar to bananas).  

Second, it smells sweet.  Seriously!  If you smell your pineapple skin and it smells sweet, it means its ready to eat!  How cool is that?!

I know cutting up a whole pineapple can be intimidating, but it is hands down worth it!  It’s so juicy and flavorful, you’ll likely never go back to pre-cut pineapple.  I like to store mine in the fridge and eat throughout the week, or add to salsas or smoothies!

 

pineapple shrimp salsa in white bowl with chips in background

 

Pineapple Shrimp Salsa

Healthy and flavorful salsa made with ripe pineapple, lemon garlic shrimp, and bright, chopped veggies! Garnish with cilantro and serve with chips, or use as topping to your favorite fish or chicken!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, Side Dish
Cuisine: Mediterranean
Keyword: healthy, pineapple, salsa, shrimp
Servings: 6 people
Author: Lulu's Table

Ingredients

  • 2 bell peppers chopped
  • 1 cup shrimp chopped
  • 1/2 cup fresh pineapple chopped
  • 1/4 cup cilantro chopped
  • 1/4 cup red onion chopped
  • 2 cloves garlic chopped
  • 1 tbsp EVOO or avocado oil
  • 1 tbsp lemon juice

Dressing

  • 2 tbsp EVOO
  • 1 tbsp red wine vinegar
  • 1 tsp lemon juice
  • 1/4 tsp salt and pepper each

Instructions

  • In a small to medium saucepan, add 1 tbsp oil and minced garlic to medium heat.  Sauté for 2-3 min, then add shrimp.  
  • Cook shrimp until pink all the way through, approx 7-9 min. Remove from heat, add lemon juice and mix around.
  • While shrimp cools, chop bell peppers, pineapple, onion, and cilantro.  Add all ingredients to a large mixing bowl.
  • Prepare dressing by adding all dressing ingredients into a small mixing bowl, and whisking together until combined.
  • When shrimp have cooled, chop into small pieces and add to large mixing bowl with veggies.
  • Drizzle on dressing, mix together, and serve.  Store in the refrigerator for up to 3 days.
Holiday, Soup

Irish Soup

a bowl of irish soup on a wooden plank surrounded by carrots, potatoes, and whole seed mustard

 

Looking for the perfect way to transform your St. Patty’s Day leftovers?!  This Irish Soup will do the trick!  I can’t take full credit for this idea, as my soup-loving husband was the one who suggested it…and OMG I’m so happy he did cause it turned out AWESOME!

Also, it’s super easy to make, which is something I can always get down with!  All thats really required is a 2 hour simmer time, and other than that your just dumping all of your leftovers into a pot and adding broth!

 

a bowl of irish soup on a wooden plank surrounded by carrots, potatoes, and whole seed mustard

 

Don’t spend too much time worrying about exact measurements for this recipe.  Use what you have and add whatever extra veggies you find delicious…it will turn out awesome no matter which modifications you make!

For this soup, I used what was left from the Traditional Irish Fare recipe.  All of the beef and potatoes, and about half of the leftover cabbage.  I took my baby potato halves, and cut them in half again (that way it would be easier to get them on the spoon), added extra onion, and chopped carrots!

 

two bowls or Irish soup on a white table

 

Once the veggies were chopped, I sautéed them in oil and garlic before adding the rest of the ingredients.  The simmering allows for all the flavors to blend together, which gives the soup a really tasty savory flavor!

Can I make this in a crock pot?

Sure!  Add all of your ingredients to your crock pot and cook on high for a couple hours (2-3), or low for 6-8 hours.  You can then use a fork to pull apart the corned beef.

If you want to add extra potatoes that are uncooked, that will work too!  Just make sure that they are soft when poked with a knife, before serving.  If they are still little hard, just allow some more time for them to cook!

 

bowl of Irish soup on white table with whole seed mustard

 

Irish Soup

A delicious way to enjoy your St. Patrick's Day leftovers!  Made with corned beef, cabbage, herbed potatoes, and extra chopped veggies!
Prep Time5 mins
Cook Time2 hrs
Total Time2 hrs 5 mins
Course: Soup
Cuisine: Irish
Keyword: cabbage, chicken soup, corned beef, irish, leftovers, potatoes, St. Patrick's Day
Author: Lulu's Table

Ingredients

  • 2 tbsp avocado oil
  • 2 cloves garlic chopped
  • 1/2 yellow onion chopped
  • 1/2 cup carrots chopped
  • 2 cups boiled cabbage chopped
  • 1 cup roasted baby potatoes cubed
  • 1-1.5 lbs cooked corned beef
  • 48 oz bone broth
  • 1/2 tsp salt and pepper each

Instructions

  • In a large pot, heat oil over medium heat.
  • Saute chopped onions, garlic, carrots, salt and pepper until soft.  About 5 min.
  • Add in cabbage, cooked baby potatoes, and whole corned beef.
  • Add broth and bring to a boil.
  • Stir ingredients, then reduce to a simmer and let sit with lid on for 2 hours.
  • Remove corned beef from soup and cut into pieces.  It should be easy to cut after its been simmering.
  • Add beef pieces back into soup, stir, and serve warm!

 

Drinks

Cold Brew Crack

glass of cold brew with a straw, next to cashews, almonds, and coffee grinds

 

I have to admit, this might be one of the most addicting drinks on the planet for us coffee lovers out there!  Woohoo…throw ‘em up if you love caffeine!  

Most days I drink my coffee black in order to avoid any extra processed sugar or fat…because if I’m being honest, I’m really just trying to get a good buzz going in the AM.  Although, sometimes when I’m feeling wild I may add a little almond milk or coconut milk with cinnamon…because YUM. 

Thus the idea of a healthy cold brew that incorporated my favorite flavors to mix with coffee!  And let me tell you…FREAKING.JACKPOT.  This cold brew came out so so delicious, and gets the job done without all the added junk.  All the ingredients used are natural and healthy for you!  

 

cold brew in a glass with straw, next to a carafe filled with cold brew

 

Here’s what this Cold Brew Cack can do for you…

  • Almonds: healthy fats, fiber, and protein
  • Cashews: promotes healthy cholesterol (HDL), high mineral content, and protects against high blood pressure
  • Dates: fiber, antioxidants, and improved digestion
  • Cinnamon: antioxidant, anti-inflammatory, and improve insulin sensitivity
  • Vanilla: anti-bacterial, anti-inflammatory, and antioxidant
  • Coffee: increase energy, protect against cirrhosis of the liver, and fiber

So pretty much a super yummy, energy boosting, elixir without the taste of black coffee…could this be the world’s most perfect drink?!

This recipe is extremely easy to make, and the best part is that you can bottle it and store it in the fridge for the week!  AKA YUMMY COFFEE 2GO.  The only thing you need is a nut milk bag (or fine strainer), and a blender!

Start by brewing a large pot of coffee.  While that’s brewing, take almonds, salted cashews, dates, cinnamon, and vanilla, and add to a blender.  Pour your hot coffee into the blender and let sit, until it gets to room temp.

 

blender with cashews, almonds, dates, vanilla extract, and cinnamon

 

This helps the nuts to soak up the coffee flavor and to allow their nutrients to be more readily available.  The soaking process can take up to an hour, or overnight.  It’s totally up to you and the time you have available!

Once ready, blend all ingredients on high until everything is mixed together.  Take coffee mixture and run through a nut milk bag or fine strainer over a large bowl to remove food chunks.  The liquid that remains in your bowl can then be divided up into individual bottles or a large carafe/pitcher!

 

glass of cold brew with a straw

 

If this is something you decide to make on a regular basis, I would definitely look into getting a nut milk bag, as its super easy to use for large batches.  Here is the one I use for my Cold Brew Crack at home!

 

 

Once your cold brew is made and chilled, serve at a brunch, or bottle and enjoy throughout the week!

 

cold brew in a glass bottle with a straw, next to coffee grinds, and nuts

 

Cold Brew Crack

A healthy and delicious cold brew made with black coffee, nuts, and cinnamon for extra flavor. No added sugar, gluten free, and super flavorful!
Prep Time1 hr
Total Time1 hr
Course: Drinks
Cuisine: Italian
Keyword: almond, brew, cashew, cinnamon, coffee, cold
Servings: 4 servings
Author: Lulu's Table

Ingredients

  • 6 cups coffee black
  • 1/2 cup raw almonds
  • 1/2 cup salted cashews
  • 3 dates pitted
  • 1 tsp vanilla extract
  • 3/4 tsp cinnamon

Instructions

  • Brew 6 cups of black coffee.
  • While coffee is brewing, add remaining ingredients into a blender.
  • Once coffee is done brewing, pour into blender with rest of ingredients.  Let sit and cool to room temp.  This allows the coffee to cool, and for the nuts to soak.
  • Once at room temp, turn blender on high and blend until all ingredients are thoroughly blended.
  • Using a nut milk bag or fine strainer, pour coffee from blend through bag or strainer into a large bowl.  Set pulp aside, and pour cold brew into individual containers.  I use glass bottles that I can take to work with me in the mornings.
  • Store in fridge and drink throughout the week!