recipes

RD Kitchen: 2 Ingredient Pancakes

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Finding breakfast recipes that are easy to make and store well in the refrigerator are clutch! 1 banana, 4 eggs and some extras treats make for a delicious morning meal. 

Ingredients

1 medium ripe banana

4 large eggs

Optional extras (choose a few!):

1/8 teaspoon salt

1/4 teaspoon vanilla

1 tablespoon cocoa powder

1 tablespoon honey

1/2 cup chopped nuts, chocolate chips, or a mix

1/2 cup of oats

1 cup fresh fruit, like blueberries, raspberries, or chopped apples

Butter or oil, for the pan

 

Equipment:

Food processor (or fork and mixing bowl)

Deep, oven safe pan

Spatula

 

Instructions

    1    Add 1 banana and 4 eggs to blender. Choose extra ingredients if necessary.

    2    Heat a griddle over medium heat: Melt a little butter in the pan to prevent sticking, if you like.

    3    Pour the batter in a deep, oven safe pan. Add a top to the pan to help the pancake to cook through (5-8 minutes).

    4    When the edges of the pancake start to cook, turn the broiler on low.

    5    Remove the top from the pan and place close to the broiler to finish cooking the pancake through. (2-4 minutes).

    6    Let cool, cut into 4 pieces and enjoy!


RD Kitchen: Spicy Grilled Shrimp with Garlic and Lemon

During the summer, grilled seafood is a welcome change. Fish and shrimp cook quickly and can be flavorful without much effort. Try this recipe for spicy grilled shrimp:

Ingredients

1/4 c. extra-virgin olive oil

6 garlic cloves, thinly sliced

1 tsp. celery seed

1 tsp. crushed red pepper flakes

2 tbsp. whole-grain mustard

2 lb. large easy-peel shrimp

2 lemons, 1 thinly sliced and 1 halved

Kosher salt

Freshly ground black pepper

Chopped fresh chives, for serving

Directions

Combine oil, garlic, celery seed, and red pepper flakes in a small saucepan. Cook over medium heat, stirring constantly, until garlic is golden, sizzling, and fragrant, 2 to 4 minutes. Whisk in mustard and transfer to a bowl; cool completely.

Add shrimp and sliced lemon to oil mixture. Season with salt and black pepper; toss to coat. Refrigerate at least 15 minutes or up to 1 hour.

Heat grill to medium-high. Grill shrimp and lemon slices until lemons and shrimp are lightly charred and shrimp are just cooked through, 1 to 3 minutes per side.

To serve, transfer to a platter, sprinkle with chives, and squeeze lemon halves over top.

Don’t sleep on grilled shrimp (there will be ants everywhere and potentially a seagull or two). Try it with grilled veggies for an easy meal straight off... the barbie. 

RD Kitchen: Tabasco Grilled Veggie Skewers

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At RD, we're all about simple. Simple recipes give you tasty food in less time. If it has too many ingredients, it's not for us. Here's an easy recipe that takes minutes to prepare and cook. 

Ingredients:

1 pint Cherry Tomatoes

1 Eggplant, in large chunks

3 Tbsp Olive Oil

1 tsp Tabasco Original Red Sauce

1/4 tsp Salt

1/4 tsp Pepper

1/2 tsp Sugar

3 Tbsp Cilantro, minced

 

Directions:

Preheat grill until hot. While the grill is heating, soak wooden skewers to avoid them burning.

In a small bowl whisk together salt, pepper, sugar, cilantro, Tabasco and olive oil.

Place tomatoes and eggplant onto skewers with a small space between them all. Baste the vegetables in the marinade. Place on grill and turn when the egg plant is soft and grill marks are there. Turn over and grill until done.

Remove from grill and serve.

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Pair with steak, chicken or seafood. The fresh cilantro pairs well with the sweetness of the tomatoes and the spiciness of the tabasco is offset by the meatiness of the eggplant. Next week, we'll share a great shrimp recipe to go with your spicy veggies.


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