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Gadget Girl Series Day 10

I just had to go out and buy one more gadget that was recommended and I ended up with two more.  So here I am sharing with you on the last day of my gadget girl series unless of course I find more. It has been so fun sharing about all the gadgets I use to help with making food preparation quicker and easier.

Take a listen to my video to check out the latest 2 gadgets I purchased:

You can purchase these at Bed Bath and Beyond.  They are so helpful with de stemming and cutting herbs.  There are some recipes I avoid because of all the cutting of fresh herbs. Now, I will be looking forward to making the recipes with the ease of these two gadgets.  I can cut herbs ahead and freeze them for future recipes.  This will help with even quicker meal prep.

Here are a few recipes that include fresh herbs, so you may want to purchase these gadgets to help with your food prep too.

Herbed Cucumber and Tomato Salad

INGREDIENTS

  • 1 large cucumber, cut into bite-sized chunks
  • 3 medium tomatoes, cut into bite-sized chunks
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1/2 cup mixed minced fresh herbs (I like parsley, basil, sage and oregano)
  • Salt and pepper, to taste

DIRECTIONS

  1. In a large bowl, toss together the cucumbers, tomatoes, olive oil and vinegar. Add in the herbs, salt and pepper and toss until evenly-distributed. Serve immediately.

Orange and Thyme Grilled Shrimp

INGREDIENTS

  • 1 pound large shrimp (about 24), peeled and deveined, tails on
  • 1 1/2 teaspoons grated orange zest, plus 1/2 cup fresh orange juice
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil, plus more for grates
  • 1 tablespoon plus 1 teaspoon chopped fresh thyme
  • Coarse salt and ground pepper
  • 1/3 cup light mayonnaise

 DIRECTIONS

  1. In a shallow dish, combine shrimp, 1 teaspoon zest, 1/4 cup juice, garlic, oil, 1 tablespoon thyme, 1/2 teaspoon salt, and teaspoon pepper; toss to coat. Marinate in the refrigerator for 30 minutes (or up to 8 hours). Soak eight 8-inch wooden skewers in water 30 minutes before cooking.

  2. In a small bowl, combine mayonnaise, remaining 1/2 teaspoon zest, remaining 1/4 cup juice, and remaining 1 teaspoon thyme; season dipping sauce with salt and pepper.

  3. Heat grill to medium; lightly oil grates. Thread shrimp onto skewers, and grill, turning once, until shrimp are opaque throughout, 3 to 4 minutes. Serve shrimp with dipping sauce.

    If you are interested in learning more about eating healthy join my clean eating group for a few tips.  Click on the picture below to get more details.

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