January City Life VLOG 2023: Go Boldly Into The New Year | Monthly Re-cap| Trader Joe's Holiday Finds | Natural Hair Updates | Collaborations, Hauls, Fitness, & Gluten Free Home Cooked Meals

 

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CITY DATE NIGHTS AND BRUNCHES

Little Leon's has closed! 

This was a cute healthy eatery that was located in the area of Palma Ciea, South Tampa. We ate here a lot, it was a healthy restaurant that served bowls and theirs had their own little twist. They served Peri Peri Chicken and had spicy sweet potato noodles and things like radish and sweet potoatoes that were roasted. We definitely will miss Little Leon's, we loved to go there.

Shake Shack

Midtown

Boulon Brasserie

Water Street

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COLLABORATION WITH AMMERLANDER CHEESE

TUNA MELT WITH SWISS CHEESE FROM AMMRELANDER WITH SWEET POTATO FRIES

NEW YEAR'S SOUTHERN DINNER: So, I did make my traditional dinner this year, but a few weeks later I wanted to make this as well. It is basically the same concept, but a soup. We make cabbage soup all the time in my family so I combined my cabbage soup recipe with the traditional  green's and peas NY Traditional recipe and you get everything you need all in a soup!

So, only a week into this year I got glutened. As a result, my stomach was hurting like crazy all month and I was sick. I had to opt for meals that were easier on my stomach which is how I came up with this recipe. These are Portobello Stuffed Shrimp.

They pack lots of flavor and I got to use more of this Ammerlander cheese.

Ingredients

• 1 tbspn cup unsalted butter, divided
• ½ cup gluten free panko (Japanese bread crumbs), divided
• 1⅛ teaspoons pink salt
• 1 lemon halved
• 1 teaspoon chopped fresh parsley
• 6 medium fresh portobello mushrooms
• ½ cup finely chopped onion
• 1 teaspoon finely chopped garlic
• ⅛ teaspoon paprika
• 1 (16-ounce) package frozen peeled and deveined shrimp, thawed and chopped
• 2 teaspoons fresh lemon juice
• 1 large egg, lightly beaten
• Garnish: chopped fresh parsley, lemon juice

Instructions

1. Preheat oven to 350°. Lightly spray Pyrex with EVOO spray.
2. In bowl combine ¼ cup bread crumbs, ⅛ teaspoon salt, pepper, paprika, garlic powder, and parsley. 
3. Remove stems from mushrooms and peel back the immediate  wet parts with a paper towel (which also removes the dirt). Wipe mushroom caps to clean and place on prepared pan.
4. melt remaining 2 tablespoons butter in microwave
5. in a bowl beat 1 egg and add the shrimp to it then add the shrimp egg mixture to the panko seasoning bowl and mix.
6. place a small amount of mozzarella cheese in each mushroom cap then add shrimp. place shrimp mixture on top of mushroom caps. Squeeze second half of lemon juice.  stir in egg and remaining ¼ cup bread crumbs. Drain any excess moisture.
7.  Top with bread crumb mixture and pour the melted butter over the top and add 1/2 cup of water or clam juice to the bottom of the Pyrex.
8. Bake until golden brown, 35 minutes. Remove from heat and add Parmagiano Reggiano and place in oven covered in foil for 5 more minutes.
9. remove from heat an let rest for 5 minutes then squeeze lemon juice over top again
10. Garnish with parsley and zest, if desired.