Grilled Shrimp Skewers With Jerk Marinade Recipe

Grilled shrimp recipes

Grilled Shrimp Skewers – What can I say about shrimp, except that I love, love, love it. I use it as often as I can for meals and buy big frozen bags of shrimp to keep in the freezer. While coconut shrimp is one of my favorites, I also use shrimp for salads, to make each salad a meal. It’s dandy as the meat for stir-fry too.

Grilled Shrimp Skewers

However, when I grill out, nothing can compete with grilled Jamaican jerk shrimp on a kabob with tasty spiced fresh pineapple. It makes you want to put on your dancing shoes and some reggae music.

You can make your own Jamaican jerk marinade since the main ingredients are spices, thyme, nutmeg, garlic, and allspice, combined with dried or fresh scotch bonnet peppers and green onion. You can add a bit of brown sugar and mix it with canola oil. Don’t forget the regular pepper either.

Grilled Shrimp Skewers

If you aren’t in the mood or don’t have all the ingredients, you’ll find the blend of spices and ingredients already made up and ready to marinade the shrimp.

I prefer making it myself, since I normally have everything on hand and frankly, it’s far cheaper, plus I can adjust the spices to my own taste. I adjust the brown sugar for this recipe since I’m combining it with sweet fresh pineapple that already adds sweetness.

Grilled Shrimp Skewers

This is such a quick recipe, it’s hard to beat on a hot summer day. All you do is marinade the shrimp, put it on a stick, alternating it with pineapple and let the grill do the work, while you sip the cool drink of your choice. You can use paper plates, serve a side salad, chips and dip, grill corn or wrap a potato in foil and throw it on the grill and you have a supper with very few dishes.

grilled shrimp marinade

Any meal that doesn’t require a huge effort either on the preparation end or clean up side is a special one in my book. It’s the perfect meal for the end of a hot busy day and everyone will love it. It’s a great addition to a barbecue, but is so simple, you can use it to make any day a special celebration.

Grilled Shrimp Skewers

Grilled Shrimp Skewers

Grilled Shrimp Marinade Recipe and Pineapple Skewers

Rate this recipe
2 ratings
Recipe by: Calleigh | TheForkBite.com
Category: Appetizer
Cuisine: Asian

Any meal that doesn’t require a huge effort either on the preparation end or clean up side is a special one in my book. It’s the perfect meal for the end of a hot busy day and everyone will love it.

Grilled Shrimp Skewers

Ingredients

1 hour, 10 minutes
5
164.39 kcal
  1. 1 pound shrimp, peeled and deveined
  2. 1/2 cup jerk marinade (or you can buy jerk marinade at your local grocery)
  3. 2 slices pineapple, cut into 1/2 inch pieces
    Jerk Marinade:
  1. 1 scotch bonnet pepper
  2. 2 cloves garlic
  3. 1 tablespoon ginger, grated
  4. 2 green onions
  5. 1 tablespoon thyme, chopped
  6. 1 tablespoon allspice
  7. 3/4 teaspoon nutmeg
  8. 3/4 teaspoon cinnamon
  9. 1 teaspoon pepper
  10. 1 tablespoon brown sugar
  11. 1 tablespoon oil
  12. 2 tablespoons white vinegar
  13. 2 tablespoons soy sauce
  14. 1 tablespoon dark rum
  15. 1/2 orange, juice and zest
  16. 1 lime, juice and zest

Instructions

Prep
1 hour, 10 minutes
Cook
10 minutes
Ready in
1 hour, 10 minutes
  1. Use half of the jerk marinade and marinate the shrimp for 30 minutes or leave them overnight.
  2. Skewer the shrimp and pineapple and grill over medium-high heat until cooked (approximately 2-3 minutes per side).
    For Jerk Marinade:
  1. Just puree the ingredients in the food processor.

Notes

The scotch Bonnet Peppers are a bit spicy so, in order to test the heat level, start slow by adding half of the pepper first. You can adjust the heat level according to your taste by adding more peppers.

Nutrition Facts

Grilled Shrimp Marinade Recipe and Pineapple Skewers

Serves

Amount Per Serving
Calories 164.39 kcal
% Daily Value*
Total Fat 4.18 g 6.4%
Saturated Fat 0.6 g 3%
Trans Fat 0.03 g
Cholesterol 114.31 mg 38.1%
Sodium 869.32 mg 36.2%
Total Carbohydrate 17.82 g 5.9%
Dietary Fiber 2.81 g 11.2%
Sugars 10.04 g
Protein 13.93 g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://www.theforkbite.com/grilled-shrimp-skewers-marinade-recipe/

grilled shrimp skewers - It's a great addition to a barbecue, but is so simple, you can use it to make any day a special celebration.

Skinny Bang Bang Cauliflower A’la Healthy

Roasted Cauliflower Recipe

– Yummers, bang bang sauce is so good it makes everything taste better. However, it’s also very high in fat and calories because of the mayo, so it’s a treat I can’t eat that often and that makes me sad.

So sad, in fact, that I searched for a way to make it a bit less fattening and then served it with yummy crisply baked cauliflower, sticking with my healthy vision. It was absolutely delicious. The key to this healthier version was Greek yogurt.

roasted cauliflower recipe

I got the idea when I was snacking on snacks I had vowed to give up while watching the season finally of “Game of Thrones.” It’s hard for me to believe they kill off so many of my favorites on that show. I’ll absolutely go ballistic if they off Tyrion Lannister. He’s my favorite character.

Anyway, I decided then and there I’d find a way to make all my fav’s a little less calorie packed and the bang bang sauce was first on my list. I perused the net and found the idea, Greek yogurt, of course! Instead of breaded deep fried cauliflower, I opted to bread it and bake it to cut the calorie count even more and lower the risk of clogging my arteries.

roasted cauliflower recipe

If you’re making the cauliflower for a meal, rather than just a delicious snack, skip the breading and drizzle on the bang bang sauce. It keeps it healthier and is truly a low cal option. I’m a huge fan of dipping, so I put the sauce in ramekins and let each person decide whether to drizzle or dip. Dipping lets you get more sauce and the cauliflower simply becomes the vehicle for you to do that.

roasted cauliflower recipe
roasted cauliflower recipe

Skinny Bang Bang Cauliflower

Skinny Bang Bang Cauliflower

Rate this recipe
Recipe by: Calleigh | TheForkBite.com
Category: Appetizer
Cuisine: American
Skinny Bang Bang Cauliflower

Ingredients

3
219.53 kcal
  1. 1/2 head of cauliflower, cut into bite sized florets
  2. 1 1/2 cups panko bread crumbs
  3. 2 large eggs, whisked
  4. 1 tbsp fresh parsley, finely chopped (optional, for garnish)
    Bang Bang sauce:
  1. 2 tbsp sweet chili sauce (available at any Asian market)
  2. 2 tsp hot sauce (like sriracha)
  3. 1/4 cup fat free plain Greek yogurt
  4. 1 tbsp honey

Instructions

Prep
10 minutes
Cook
20 minutes
  1. Preheat oven to 400F.
  2. Dip cauliflower pieces in egg and then roll in panko until fully coated and place on a baking sheet lined with parchment paper.
  3. Bake for about 20 minutes or until coating is a dark golden brown and crunchy.
    While cauliflower is cooking, make the bang bang sauce.
  1. Add all ingredients into a small bowl and whisk until uniform and no yogurt lumps remain (a whisk is a better tool to get the yogurt lumps out than a fork). Drizzle over finished cauliflower, reserving additional for dipping. Garnish with fresh parsley if desired.
    Tip:
  1. Press the florets on the coating to help it stick more. Repeat the process until all cauliflower is coated.
  2. Bake for about 20 minutes or until coating is a dark golden brown and crunchy.

Notes

Nutrition Facts

Skinny Bang Bang Cauliflower

Serves

Amount Per Serving
Calories 219.53 kcal
% Daily Value*
Total Fat 4.43 g 6.8%
Saturated Fat 1.17 g 5.9%
Trans Fat 0.01 g
Cholesterol 125.25 mg 41.8%
Sodium 362.11 mg 15.1%
Total Carbohydrate 34.72 g 11.6%
Dietary Fiber 3.46 g 13.8%
Sugars 10.3 g
Protein 10.83 g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://www.theforkbite.com/skinny-bang-bang-cauliflower-ala-healthy/

Better Than Sex Cake Recipe

How to Make Chocolate Cake at Home

Seldom do I run across a dessert with a name that’s X-rated and one that lives up to that less-than-polite name. This cake was definitely not a disappointment and deserves the name that professes it’s better than sex.

how to make chocolate cake at home

I’ve served it many parties and even the men agreed that this one, if not better than sex, ranks right up there in the pleasure it brings. Best of all, it’s not hard to make and uses very few ingredients that don’t require any special preparations.

If you love to cook from scratch, you won’t love this cake. It starts with a store bought cake box mix.

However, you can change the recipe to suit your taste and make a chocolate cake from start to finish, without ever opening a box. You need sweetened condensed milk, cool whip, pecans and toffee bits.

I know you can buy them, but instead I just bought three Health bars, put them in a paper sack, in the wrapper, and hit them with a hammer to crush them. It added some extra chocolate to the cake, but extra chocolate is never a problem.

how to make chocolate cake at home
Super Moist Poke Chocolate Cake

Don’t worry if you’re not an ace in the kitchen, as long as you make a box cake mix, poke holes in that cake with your fingers and pour on the condensed milk and pile on the rest of the toppings, you’ll look like the best cook in the world when your company tastes just how delicious this cake is.

I started by making a test cake for may family and it disappeared quickly that night, with everyone quietly sneaking to the refrigerator to get a sliver, second small piece and sometimes and throwing away all bits of self-consciousness and cutting a big hunk.

how to make chocolate cake at home
Scrumptious Chocolate Poke Cake

After serving this quick to make cake that took only about fifteen minutes plus baking time at my last get together, I gave the recipe to many of my friends, some of whom asked to take home any leftovers if there were any, which there weren’t.

One of my friends told me her eight year old loved it so much she asked to have it as a birthday cake. My friend changed the name to the Better than Summer Break Cake for that party.

how to make chocolate cake at home

Better Than Sex Cake Recipe

Better Than Sex Cake Recipe

Rate this recipe
2 ratings
Recipe by: Calleigh | TheForkBite.com
Category: Appetizer
Cuisine: American

This poke cake was definitely not a disappointment and deserves the name that professes it’s better than sex. I’ve served it many parties and even the men agreed that this one.

Better Than Sex Cake Recipe

Ingredients

1 hour
8
594.37 kcal
  1. 1 box of chocolate cake mix (any brand will do)
  2. ½ small can sweetened condensed milk
    Toppings:
  1. 2 or 3 tbsp of caramel topping
  2. 1 container (8 oz.) cool whip
  3. ½ cup chopped pecans
  4. ½ cup toffee bits (found in the baking aisle by the chocolate chips)

Instructions

Prep
15 minutes
Cook
45 minutes
Ready in
1 hour
  1. Bake the cake according to the instructions on the box. Note you will need additional ingredients, for example, eggs, water/milk, oil to make the cake.
  2. Let the cake cool completely and poke holes about 1 inch apart using the end of a wooden spoon.
  3. Pour the condensed milk into the holes of the cake. Pour the caramel topping over the cake and spread evenly.
  4. Spread the cool whip over the caramel topping then sprinkle with the chopped pecans and toffee bits.
  5. Refrigerate for about an hour or so then serve.

Notes

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Nutrition Facts

Better Than Sex Cake Recipe

Serves

Amount Per Serving
Calories 594.37 kcal
% Daily Value*
Total Fat 28.23 g 43.4%
Saturated Fat 10.76 g 53.8%
Trans Fat 0.08 g
Cholesterol 45.49 mg 15.2%
Sodium 625.67 mg 26.1%
Total Carbohydrate 83.28 g 27.8%
Dietary Fiber 2.28 g 9.1%
Sugars 54.25 g
Protein 8.45 g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://www.theforkbite.com/better-than-sex-cake-recipe/

Stuffed Balsamic Glazed Steak Rolls

Balsamic Steak Marinade

With all the talk of red meat being bad for you, I try to create meals where I’m not serving just a steak as the main dish, but creating a new dish that has less meat and more nutrients. This one uses thin sliced sirloin, or you can use flank steak or other thin cut steak.

You’ll need to slice these into three inch strips to create the perfect container for Julienne cut vegetables. The crowning glory of this recipe that makes it taste so yummy is from marinating the meat first for an hour or two in Worcestershire sauce, salt and pepper and topping it with a balsamic glaze.

balsamic steak marinade

You can save time by cutting the steaks and julienning the vegetables ahead of time, if you want. You’ll want the veggies slightly longer than the width of the steak strips. I use a mandolin slicer for these, but some people are quite adept at slicing veggies matchstick thin without one.

You can use almost any vegetable. Carrots, zucchini, green onions, bell pepper or any other veggie combination can be used. Before I put them in the meat rolls, I quickly seer them for a few minutes to precook them a bit. I toss in crushed garlic when doing this for even more flavor.

balsamic steak marinade

If you’re using green onions, there’s no need to precook these. Put the veggies on a steak strip and roll it up, securing it with a toothpick. The veggies will extend beyond the steak at each side. Heat a small amount of oil in a pan and fry the steak rolls, starting with the seam side down when you do.

balsamic steak marinade

The sauce is made from balsamic vinegar, brown sugar, beef stock, butter and shallots. You’ll melt the butter first and lightly sauté the chopped shallots. Add the rest of the ingredients and bring to boiling, consistently stirring it until it boils down to half the volume and is a syrup like consistency. Serve the sauce over the steak rolls and you’ll have your family eagerly cleaning their plate, veggies and all.

No one will notice they had far more vegetables and less meat than normal, making it healthier and easier on your budget. Because they look very fancy and taste delicious, like a meal in a fine restaurant, you won’t hear anyone complaining there’s not enough meat. I love using this recipe to clean out the vegetable bin. You can use almost any vegetable and it still tastes delicious.

balsamic steak marinade

Stuffed Balsamic Glazed Steak Rolls

Stuffed Balsamic Glazed Steak Rolls

Rate this recipe
3 ratings
Recipe by: Calleigh | TheForkBite.com
Category: Entree
Cuisine: American

Create a meal where you're not serving just a steak as the main dish, but creating a new dish that has less meat and more nutrients.

Stuffed Balsamic Glazed Steak Rolls

Ingredients

10
340.67 kcal
  1. 1 1/2 – 2 lb skirt steak/ 8-10 thin sliced sirloin
  2. Salt & Pepper (according to taste)
  3. 3 tbsp Worcestershire sauce
  4. Any steak seasoning you like
  5. 1 tbsp olive oil
    For the Veggie filling:
  1. 1 carrot
  2. 1 bell pepper
  3. 1/2 a zucchini (depending on size)
  4. 5-6 green onions
  5. 2 cloves of garlic
  6. 1 tsp Italian herb seasoning
    For the Balsamic glaze sauce:
  1. 2 tsp butter
  2. 2 tbsp finely chopped shallots
  3. 1/4 cup balsamic vinegar
  4. 2 tbsp brown sugar
  5. 1/4 cup beef broth

Instructions

Prep
40 minutes
Cook
20 minutes
  1. Prepare the steak by trimming some of the fats. You can then tenderize the meat with a meat hammer (if you’re using sirloin it doesn’t need any tenderizing).
  2. Season the steak pieces generously on both sides with salt, pepper and worcestershire sauce. And let them sit in the marinade for at least 30 mins if not a couple hours.
  3. Chop up the carrot, bell pepper and zucchini into matchstick size pieces, little longer than the width of the steak strips. I then cut the green onion in a similar size and sliced them in half length wise. For the garlic,
  4. Now for the sauce, melt the butter in a small sauce pan on medium heat.
  5. Add the finely chopped shallot and sautee it for a minute or 2 until they turn soft and translucent.
  6. Add the balsamic vinegar, brown sugar and beef stock and stir to mix everything well.
  7. Allow the sauce to come to a boil and reduce to almost half its volume. You’ll notice it starts becoming thicker and have the consistency of syrup. The butter also starts separating and comes to the top. Turn the heat off and transfer the sauce to a bowl.
  8. In the same pan (no need to wash it) add a touch of olive oil and toss in the garlic cloves to allow them to flavor the oil for a few minutes.
  9. Turn the heat up to high and toss in the carrots, bell pepper and zucchini (there’s no need to cook the green onion) and stir fry the veggies for no longer than 2-3 minutes.
  10. Season them with the the Italian herb seasoning and salt and transfer the veggies to a bowl.
  11. To assemble the steak rolls, simply take a strip of the marinated steak and lay it with the short side towards you. Place the veggies (don't forget the green onion!) in the middle and roll the beef up over the filling, securing it with toothpick. Repeat the same with the other rolls.
  12. Heat a large skillet over medium-high heat. Add a touch of oil swirling to coat bottom. When hot, add beef rolls, seam side down, not touching and pan fry for a couple minutes. Then turn roll and cook it on all sides in the same way. Cook until you’re desired done-ness. I cooked mine medium well and seasoned it with some mesquite seasoning for a touch of a smokey flavor.
  13. Remove the toothpick and serve with the balsamic glaze sauce spooned over the top of each roll

Notes

Nutrition Facts

Stuffed Balsamic Glazed Steak Rolls

Serves

Amount Per Serving
Calories 340.67 kcal
% Daily Value*
Total Fat 21.68 g 33.4%
Saturated Fat 8.55 g 42.8%
Trans Fat 0.03 g
Cholesterol 108.2 mg 36.1%
Sodium 456.96 mg 19%
Total Carbohydrate 6.8 g 2.3%
Dietary Fiber 0.83 g 3.3%
Sugars 4.67 g
Protein 27.81 g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://www.theforkbite.com/stuffed-balsamic-glazed-steak-rolls/

Baked Zucchini Parmesan Chips

Baked Zucchini Chips

Summer brings on fun, sun and in my area, plenty of zucchini. While I’ve given it to neighbors and friends, there’s always plenty left over to freeze. Sometimes my frozen zucchini isn’t used before the next crop starts. It’s hard to find new ways to use this vegetable, after making tons of delectable zucchini bread, frying it with onions and hamburger and even creating zucchini lasagna, I didn’t think there could be anything left. But oh how wrong I was.

I’m a snacker, not an eater. When I sit down to a meal, I eat small portions and fill quickly, but that doesn’t mean I don’t eat much. Throughout the day I’m constantly snacking on something, and most of the time, it’s not always the healthiest of snacks. (Seriously, potato chips are vegetables and aren’t cookies an important food group?)

Baked Zucchini Chips

It occurred to me one day that finding a healthy snack that used the excess zucchini I had each season. I’m a cheese connoisseur and use it as much as I can, so adding to a snack, seemed like a great idea. While munching on some chips, pondering the situation, it occurred to me zucchini might make a great chip with a little help. After searching the Internet, I managed to find a few recipes, but one stood out from the rest since it contained Parmesan cheese.

I adjusted the recipe a bit to suit my taste. While it called for deep frying the zucchini chips, I preferred baking them. I hate deep frying anything because of cleanup and it was a cooler evening, so baking warmed the house just enough to take off the chill.

I coated the chips with eggs and dredge in Panko and Parmesan cheese mixture and baked them to perfection. While I was making the second batch, my greedy-greedy family ate the first batch before I had a chance to even taste them. Luckily, the second batch was just as good as the first and while nobody got their fill……since they’re so good it’s absolutely impossible to do that….everyone was satisfied and hoping I’d make more.

Baked Zucchini Chips

We still give the neighbors some of the zucchini, but don’t have nearly as much to give since I found this absolutely addictive snack. Sometimes I make sauces for dipping, such as honey mustard or my favorite ranch dip, other times I just serve it plain. When I’m here alone, I make a batch especially for myself enjoying each bite completely and knowing it’s a far healthier alternative than other types of snacks.

Baked Zucchini Chips

Baked Zucchini Chips

Baked Zucchini Parmesan Chips

Baked Zucchini Parmesan Chips

Rate this recipe
Recipe by: Calleigh | TheForkBite.com
Category: Appetizer
Cuisine: American

I found this absolutely addictive snack. it's a far healthier alternative to fries and potato chips.

Baked Zucchini Parmesan Chips

Ingredients

4
108.21 kcal
  1. 1 (large) zucchini, cut into 1/8" - 1/4" slices
  2. 1/3 cup whole grain breadcrumbs (I used Panko)
  3. 1/4 cup finely grated parmesan cheese, reduced fat
  4. 1/4 teaspoon black pepper Kosher or sea salt to taste
  5. 1/8 teaspoon garlic powder
  6. 1/8 teaspoon cayenne pepper
  7. 2 eggs

Instructions

Prep
10 minutes
Cook
15 minutes
  1. Preheat oven to 425 degrees.
  2. Combine in a small mixing bowl, breadcrumbs, parmesan cheese, black pepper, salt, garlic powder, and cayenne pepper.
  3. Slice the zucchini and pat dry. Set aside. Dip zucchini slices into eggs and dredge into bread crumbs mixture to coat both sides.
  4. Arrange zucchini on a non-stick cookie sheet and lightly mist with a non-stick cooking spray. Or, place zucchini on a wire rack sprayed with non-stick cooking spray.
  5. If using a rack, place rack on a cookie sheet.
  6. Bake 15 minutes, turn over and continue baking until golden, approximately 10-15 minutes.
  7. Allow to cool to room temperature before storing in an airtight container.

Notes

For gluten free chips, use gluten-free bread crumbs.

Nutrition Facts

Baked Zucchini Parmesan Chips

Serves

Amount Per Serving
Calories 108.21 kcal
% Daily Value*
Total Fat 4.61 g 7.1%
Saturated Fat 2.01 g 10.1%
Trans Fat 0.01 g
Cholesterol 84.78 mg 28.3%
Sodium 275.49 mg 11.5%
Total Carbohydrate 9.47 g 3.2%
Dietary Fiber 1.24 g 5%
Sugars 2.72 g
Protein 7.43 g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://www.theforkbite.com/baked-zucchini-parmesan-chips/