February Observes American Heart Month
The human heart is an organ that pumps blood throughout the body via the circulatory system, supplying oxygen and nutrients to the tissues and removing carbon dioxide and other wastes. Keeping the heart healthy can be a challenge so here are a couple of recipes to help you.
Super Quick Low Carb Shrimp Scampi
This low-calorie and low-carb shrimp scampi tastes like a restaurant dish, but is actually easy to make
1 ¼ pounds large (16/20) peeled and de-veined shrimp
6 large garlic cloves
1 tablespoon olive oil
¼ teaspoon crushed red pepper
¾ teaspoon kosher salt
3 tablespoons unsalted butter
1/3 cups dry white wine
1 teaspoon lemon zest plus 2 tablespoons fresh lemon juice
3 teaspoons chopped flat leaf parsley
Finely grate 3 garlic cloves.
In a medium bowl stir together shrimp, oil, grated garlic, crushed red pepper and ¼ teaspoon kosher salt, let stand for 10 minutes.
Thinly slice remaining garlic cloves and Saute over medium heat with 1 tablespoon butter till garlic starts to brown.
Increase heat to high and add shrimp mixture; cook, stirring occasionally, until shrimp turns opaque, remove shrimp to bowl.
Add white wine to skillet, bring to a boil and cook till slightly reduced.
Return shrimp mixture to skillet; add lemon zest, lemon juice and ½ teaspoon salt,
Toss till shrimp is well coated with sauce and sprinkle with parsley.
(If you want to bulk up this dish, add peas or thinly sliced carrots)
Garlic Herb Oven Roasted Chicken
3 pound whole chicken, cut into parts
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoon avocado or extra virgin olive oil
20 cloves fresh garlic, peeled
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 large lemon, cut into slices (about 1/8th inch thick)
Heat oven to 350 degrees.
Pat chicken pieces dry with paper towel.
Season skin with salt and pepper.
Heat oil in a large, heavy-bottomed pot over medium-high heat until it is very hot, but not smoking.
Place chicken pieces skin side down into oil and cook for 3-4 minutes or till golden brown (cook in batches so as not to overcrowd).
Transfer chicken temporarily to platter, reduce heat and add garlic and cloves to pan. Cook for 2-3 minutes, stirring occasionally.
Remove pan from heat and place chicken skin side up on top of garlic.
Place rosemary and thyme sprigs and lemon slices all around top of chicken, cover and place in oven about 40 minutes or until internal temperature reaches 168 degrees.