Recipes Archives | Black Girl Chef's Whites

Liquids Recipes Veggies

Mango Ginger Green Smoothie

May 14, 2013 Published by: CherylDLee

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Mother’s Day has just passed here in America. It was my first without my mother, and the void she left was felt. But it was also the first one that my daughter really understood. She made me a small bouquet of tissue paper flowers in a painted cardboard vase. They are the most beautiful flowers I have ever received. She drew a card with a heart tree on the front, wishing me a Happy Mother’s Day inside. I didn’t need or want anything else.

Which is good, since one of my sisters admitted she just forgot it was Mother’s Day. The other sister came over with a lovely card. . .and a pack of Mega Stuff Oreos. In a Walmart bag.

Oooo, I am SO spoiled!

Mega Stuff Oreo’s aside, I have actually started trying to get back on a healthier eating routine. When my mother passed away, people were kind enough to bring over lots of food. At times like that you really aren’t thinking about cooking dinner. Unfortunately you don’t always get the healthiest choices. (Shout out to Holland for bringing me salad, because she remembered dealing with the same thing when her mother passed.) You do get a lot of comfort food, which is just what your soul needs. Fried chicken, baked goods, macaroni and cheese. So many calories, so much comfort!

So here I am, 10 pounds heavier. And when you’re my age it goes on fast and easy, and comes off slowly, if at all! Dammit!

Part of my healthier eating routine now includes smoothies for breakfast. I am a bad breakfast eater, most often having coffee only until I stop long enough to realize I am hungry. And by then I am not just hungry, I am ravenous! Meaning I eat too much, or make bad choices. So to stop that cycle I am making smoothies.

I’m trying all sorts of combinations of fresh and frozen fruits and vegetables. This one is a favorite because it is so refreshing, and packed with nutrients from the Superfoods kale and mango. To keep it light I use coconut water instead of juice or milk.

Recipe: Mango Ginger Green Smoothie

Ingredients

1 ripe mango, peeled and diced or 1 cup frozen mango
1 inch piece of ginger, peeled
1 cup (packed) torn kale leaves
1 cup coconut water

Instructions

In a blender puree all the ingredients until smooth.
Serve immediately.

Preparation time: 6 minute(s)

Fins Recipes

Chorizo Stuffed Shrimp

May 11, 2013 Published by: CherylDLee

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This is one of those recipes that will really impress your guests, and only you know how easy it was. Of course, you will SAY the recipe took hours to perfect, and you learned how to make these Chorizo Stuffed Shrimp in the kitchen of a famous chef! I won’t tell on you.

While this recipe does take some prep time, specifically cleaning and butterflying the shrimp. But if you have a really good fish/butcher department in your grocery store, you can ask the butcher to peel, de-vein and butterfly the shrimp for you.

If you are doing it yourself, make sure you have a sharp paring knife and a paper towel.

Peel the shrimp, leaving the last section and the tail on.
Using a sharp knife, cut cleanly through the back of the shrimp, removing the vein. I find it easy to wipe the vein onto a paper towel. Cut almost to the front of the shrimp, so the flesh opens up like butterfly wings.
Do not throw the shells away. Freeze them for shrimp stock. (don’t worry, I’ll be posting a recipe on how to make shrimp stock and what to do with it.)

One of the stores where I shop grinds their own ground meats, and also makes fresh sausages. This week they had bulk Mexican chorizo sausage, which is one of my favorites. I usually eat chorizo and eggs for breakfast, with warm tortillas. But the spicy, chile laden flavor is good in all sorts of dishes.

They also had wild caught shrimp on sale, and I knew that an introduction needed to be made between the chorizo and the shrimp! They were a match made in heaven.

Be sure to brown and drain the chorizo well.

Carefully spoon the sausage onto each shrimp, then top with Panko crumbs. I lined the baking sheet with foil to make clean up easy, as the crumbs and sausage tend to get all over.

Bake, eat and enjoy!

Recipe: Chorizo Stuffed Shrimp

Ingredients

About 1 pound Mexican pork chorizo sausage
About 1 pound large (16-20 count) shrimp, peeled, de-veined and butterflied
1 cup Panko bread crumbs
2 tablespoons melted butter

Instructions

Heat the oven to 400 degrees F.
Brown the chorizo in a large skillet over medium high heat. Drain the chorizo well.
Meanwhile, clean and butterfly the shrimp.
Place the shrimp onto a foil lined baking sheet.
Spoon a small amount of sausage onto each shrimp.
In a small bowl, mix the Panko bread crumbs and melted butter.
Spoon a generous amount of bread crumbs onto the chorizo on each shrimp.
Bake for 7-9 minutes, until bread crumbs are lightly browned and the shrimp are cooked through.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Recipes Veggies

Breakfast Potato Skins

May 3, 2013 Published by: CherylDLee

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They’re called Breakfast Potato Skins, but I could eat these anytime. Buttery baked potato with crumbled bacon mixed in, topped with an egg with a slightly runny yolk. Simple, just a few ingredients and so good.

These potato skins are not limited to just these ingredients though. You can mix in an almost endless variety of chopped meats and vegetables.

Some possibilities include:

sauteed greens, such as spinach, kale or chard
cheese
chopped broccoli
crumbled sausage
asparagus
vegetarian meat crumbles
fresh herbs
chopped fresh chile peppers
chopped fresh sweet peppers

The only limit is your taste buds.

Recipe: Breakfast Potato Skins

Ingredients

2 medium russet potatoes, 8-9 ounces each, baked
2 tablespoons butter
2 slices cooked bacon, crumbled
1/4 teaspoon sea salt
Freshly ground black pepper to taste
4 large eggs

Instructions

Heat the oven to 350 degrees F.
Cut the potatoes in half lengthwise.
Scoop out the potato, leaving about a 1/4 inch in the skin so it holds its shape.
Place the potato into a medium bowl with the butter, bacon, salt and pepper.
Mix the ingredients well, then spoon the mixture back into the potato skins.
Press the mixture into the skins, leaving a deep indentation in the center for the egg.
Place the filled potato skins onto a baking sheet.
Crack one egg at a time into a small bowl, then carefully pour the egg into a potato skin.
Place the potato skins into the oven and bake for 20 – 23 minutes, or until the white is set.

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)