Tag Archives: low carb cooking

Shrimp, Kale, and Sweet Potato Skillet

Shrimp, Kale, and Sweet Potato Skillet

In all areas of life it can be difficult to find the right balance. This is true in cooking for a family with varying food preferences and eating styles. Sometimes trying a new dish can be a total flop or it can be a success. Occasionally a dish I think will be met with resistance proves to win over the family. That was the case with this Shrimp, Kale, and Sweet Potato skillet.

Why do I even try to get people in my family to eat things I don’t think they will like? As a child I didn’t like cabbage and today I enjoy it. Many times foods that we previously abhorred become tolerable or even palatable. Once in a while we discover that the scales shift altogether and we love a food that we previously disliked.

The people in my home do not readily ask to eat kale. They have never liked anything that I have made with it, they say. Also, D3 does not like sweet potato anything. However this Shrimp, Kale, and Sweet Potato skillet sounded tasty, brunch worthy, and healthy.

Skillets are great for any meal. I love serving skillets for brunch and throwing an egg on top. Also, one pot meals such as skillets cut down on dishes. That definitely brings harmony into my household.

To be honest I did pull a bit of a trick on the girls. I used white sweet potatoes, instead of the traditional orange hued tubers. Both D3 and D4 thought that they were being served good old white potatoes. D3 cleaned her plate before mentioning to me that the dish seemed very sweet. What kind of potato had I used? When I affirmed that they were sweet potatoes she was not happy, reminding me that she does not like sweet potatoes. She had already eaten the plate of food that was served to her.

I agree that the Shrimp, Kale, and Sweet Potato skillet was a little bit on the sweet side, even with the crushed red pepper. For me, the egg I added on top evened out the sweetness. Of course, the buttermilk biscuits I served with our brunch changed the health aspects of the meal, but as always were a winner. Also, when a very healthy dish is served having something less healthy is fine. It brings parity to the meal.

While I loved the Shrimp, Kale, and Sweet Potato skillet; most notably, I was delighted that everyone ate it, even if they didn’t love it. Nothing ventured, nothing gained; and this was a great gain toward balancing new foods and healthy meals.

How do you find balance in your mealtimes? With health, eating preferences, and varying likes it can be challenging. Share your tried and true tips with me.

Shrimp, Kale, and Sweet Potato Skillet

  • 2 tablespoons olive oil
  • ½ cup onion (diced)
  • ½ teaspoon crushed red pepper falke
  • 2 garlic cloves (minced)
  • 2 cups white sweet potatoes (diced)
  • 1 pound fresh shrimp
  • 4 cups kale leaves (trimmed and chopped)
  1. Add olive oil to a large skillet over medium heat.
  2. Add onions and red pepper flakes.
  3. Cook onions until translucent. Add garlic, stir to combine.
  4. Add sweet potato to the skillet and cook until fork tender. A tablespoon or 2 of water can be added to the skillet to prevent sticking. This also allows the potatoes to steam.
  5. Add shrimp to the skillet and cook for about 3 minutes, stirring gently.
  6. When the shrimp is pink, stir in the kale. Turn heat to low and toss gently until kale has wilted.
  7. Serve hot from the skillet.


Posted by on July 15, 2018 in Brunch Recipes, Dinner Recipes


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Shredded Cheese Wafers

Shredded Cheese Wafers

As I begin the process of working out a meal plan for the weekend, coming weeks, and broadly the entire month of March I find myself sitting in a stack of recipes in the form of books, cards, and computer typed printed out pages. A page just next to me, typed by my dad and printed out, is for Monterey Jack Shredded Cheese Wafers.

I can remember when my dad first made these for me growing up. While I am quite sure he did not make them for me, it seemed at the time that when dad cooked amazingly awesome stuff, especially with cheese, he was cooking for me. These easy and delicious cheese wafers were always a special treat.

More recently, my husband has been making cheese wafers in his copper skillet. During the time he has had the skillet he has made shredded cheese wafers no less than 10 times. In all of these times I am not sure if he has used Monterey jack or not. He mostly uses cheddar. The best part for me, though, is that I love cheese wafers as much today as I did when I was a child.

How does this have to do with meal planning? The Oscars are this Sunday and I like to make food based on holidays and happenings as much as I can. Although sometimes I can get extravagant with this, it doesn’t have to be. The most important thing is really about the taste and quality of the food. If the food is delicious and people like it what does it matter if it took 5 hours and 20 ingredients to make. Sometimes the best foods are the simplest to make.

Shredded Cheese Wafers

Shredded Cheese Wafers

These shredded cheese wafers are a perfect example of that. Whether they’re made in the oven or in a skillet on the stovetop they are an easy, delicious, and in their own right elegant dish.

Do you have a very simple but delicious food in your culinary collection?

Shredded cheese wafers

  • 1 ½ cups shredded cheese (such as Monterey Jack, Cheddar, Manchego, Parmigiano-Reggiano)
  • ½ – 1 Tablespoon olive oil (for skillet)
  • Parchment paper (for oven)

Oven Method

  1. Preheat oven to 400 degrees. Line baking sheet with parchment or spray with nonstick cooking spray.
  2. Using about 2-2 ½ tablespoons of shredded cheese make mounds on baking sheet, leaving 2-3 inches between for wafers to spread.
  3. Bake 10-15 minutes, turning over mid-way. Crisps will brown on edges. Watch carefully, do not overbake.
  4. Remove from oven and cool on a wire rack.

Skillet Method

  1. Lightly grease skillet; heat over medium heat.
  2. Spoon 2 Tablespoons of grated cheese onto hot skillet.
  3. Cook for 3-4 minutes until lightly brown. Turn wafer over with a spatula. Continue cooking another 2 minutes until crisp.
  4. Remove from skillet and drain on paper towel.

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Posted by on March 2, 2018 in Recipe


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