Full Belly Sisters: February 2017

Sunday, February 19, 2017

Coconut Chocolate-Dipped Shortbread

Just three delicious ingredients and you've got these easy but fabulous Coconut Chocolate-Dipped Shortbread cookies!






 
I like to cook and bake from scratch. But there are those times—we all know those times, right?—when you either don't have the time or the energy or the will to do it. For those times, it's good to have some ideas in your arsenal. Something fabulous but easy and totally delicious. Something you can make with really great pantry items, like great-quality shortbread, gorgeous chocolate, and crispy coconut.

Luckily, all these ingredients arrived in my monthly Degustabox! If you follow Full Belly Sisters on Instagram, you'll see all the goodies I received via this monthly food subscription box. Three of them—Walker's Shortbread, Green & Black's Dark Chocolate with Sea Salt, and Grace Coco Chips—are perfect for this easy and delicious treat.

 
https://www.instagram.com/p/BQs_S5Bj8cT/?taken-by=fullbellysisters


You can make these Coconut Chocolate-Dipped Shortbread cookies in just a few minutes. But they look fabulous and taste amazing!

Ingredients
makes 9 cookies
  • box of Walker's Shortbread Cookies (9 cookies)
  • 2 ounces of Green & Black's Dark Chocolate with Sea Salt, roughly-chopped
  • about a Tablespoon of crushed Grace's Coco Chips

In a small microwavable bowl, microwave the chocolate uncovered for about 1 to 1 1/2 minutes, heating for just 30 seconds at a time so you don't risk burning it. Stir until smooth. Dip half of each cookie into the melted chocolate. Place on a cookie sheet covered in wax paper. Sprinkle crushed coconut chips over the melted chocolate. Leave cookies on the wax paper until the chocolate is set.


If you're interested in trying Degustabox, check out their website or follow them on Instagram. Check out just some of my other Degustabox-inspired recipes:



Thursday, February 2, 2017

Easy Lemon Garlic Basil Baked Shrimp



This Easy Lemon Garlic Basil Baked Shrimp takes less than 20 minutes to make because we use a fantastic kitchen shortcut: Dorot garlic and herbs. These little cubes of deliciousness can be tossed into your favorite healthy recipes to #ElevateYourPlate and deliver maximum flavor—with no prep or cleanup!



So, you want yummy, healthy meals that taste fresh and amazing but don't leave you chained to your cutting board? Then let me introduce you to the fabulous kitchen shortcut that is Dorot

Dorot is fresh garlic and herbs that are frozen into cute little cubes—you can store them in your freezer for up to two years. Dorot pre-portioned garlic, onions, and herbs eliminate chopping and measuring, making it effortless to season and flavor your cooking. Dorot is picked fresh and flash-frozen on site to lock in freshness. It is all natural, raw, and vegan; it contains no preservatives or artificial flavors; Dorot is also kosher, halal, non-GMO, gluten-free, dairy-free, nut-free, and soy-free. What more do you want? It’s basically having fresh herbs at hand without having to actually grow or chop them!

If you're interested in trying out these simple and delicious garlic and herbs—and OF COURSE you are—head on over to the Dorot website and download a $1 off coupon now.


I get mine at my local Stop & Shop supermarket. You'll find Dorot garlic and herbs with the frozen veggies!



Now that you've downloaded that coupon and bought your super easy Dorot garlic and basil, you're ready to make this delicious Easy Lemon Garlic Basil Baked Shrimp! I know shrimp seems fancy and like it should just be for special occasions...but when it's this quick and simple, you can make it any ol' time.

Ingredients
4 to 6 servings

  • 2 Tablespoons olive oil
  • 2 Tablespoons butter
  • 1 teaspoon lemon zest
  • 3 cubes Dorot crushed garlic
  • 1 to 2 cubes Dorot chopped basil 
  • salt and pepper, to taste
  • red pepper flakes, a pinch or two...or three! (optional)
  • 1 pound shrimp, peeled and deveined, tails on
  • juice of 1/2 lemon

Preheat the oven to 425 degrees.

In a small microwave-safe bowl, add olive oil, butter, lemon zest, garlic, basil, and salt and pepper. Heat in the microwave until butter is a bit softened and garlic and basil are partially thawed, about 15 seconds or so. 



Mash everything together. It doesn't need to be smooth.

  
Add red pepper flakes, if using.

Brush about a third of the mixture onto an oven-safe skillet (I used my trusty Lodge cast iron pan).



Place the shrimp in a single layer in the pan. Brush the rest of the garlic-basil-lemon mixture over all of the shrimp.

Bake until the shrimp are pink and opaque throughout and the butter mixture is bubbling, about 10 minutes. Squeeze half of a lemon over the shrimp while they're still hot.


Serve warm, right from the pan. It would make a perfect Superbowl appetizer! Or serve these shrimp over some pasta (or spaghetti squash) for a scampi-style meal. Or chill the shrimp and use them to top your favorite green salad. When it's this easy, you'll make this dish again and again!

If you're ready to #ElevateYourPlate don't forget to grab your Dorot coupon now!


This post contains affiliate links, so I make a small commission if you purchase through my links—which helps to keep this blog running.Thanks for your support!
 
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