Weeknight Dinner: Captain America’s Super Punch Salad

Well, as many of you know, Captain America has been causing QUITE the ruckus here in the CLE with his filming and such. Don't get me wrong… any time Chris Evans wants to stop by the CLE and snuggle with me, I'm totally down for that. While that will likely not happen during his trip to the CLE, he has opened my eyes to the large amounts of security those movie sets are packed with.

As many of you ALSO know, I am now walking to work when I am able to. On Tuesday of last week, it look me 30 minutes to get to work on foot. A normally 12 minute walk… And during this 30 minutes, I managed to discover an underground tunnel in CLE (which I was told by a security guard to go into when I was walking toward the set), and land right pat in the middle of Superior Ave. Right smack in the middle of a car crash scene. And smack DAB into the arms of a very angry security guard who then grabbed my arm and dragged me across the street to my office building. 

Sorry, guys (I'm actually not). Just trying to get to work here. And if that means that you need to set up a trailer for me next to Chris Evans equipped with Wifi so I don't disturb your filming again, than sobeit. I would gladly stake out in a movie star trailer. Just offering. 

Anyway, all this Captain America talk in the CLE has reminded me that I, unlike Chris Evans, have a Hilton Head vacation coming up in just two weeks time. And I, UNLIKE Chris Evans, have about 10 pounds to lose. For your reference, this is why Chris Evans isn't in the same boat as me:

Great. 

So, I decided to try my luck at the Special K diet. What especially makes me happy about this diet is that I can eat a normal dinner every night, but still have the potential to lose six pounds. Basically all I have to do is eat nothing but cereal for 14 days, and I will look like this:

SO, for dinner tonight, I made this super punched Captain America salad – what I imagine Chris Evans is probably eating RIGHT NOW. Although, he's probably at some super fancy restaurant right down the street and I have no idea he's so close (hello, Blue Point Grille? Is Chris Evans there?).

For this salad, I used this new type of rice I learned about at Camp Blogaway called Lundberg. It's a gluten-free short grain brown rice, and has such a nice texture and flavor that I may be sold. Although, I'm starting to think I'm a bit too easy here… I received a free sample, and was challenged to submit my own summer salad recipe on Pinterest. If you vote for my recipe by liking it on Pinterest, I could win a $100 Whole Foods gift card. So, do a gal a favor and go "like" my post (linked here). Thanks…


IMG_2474

What You'll Need:

  • 1/2 cup Lundberg Short Grain Brown Rice
  • 1 cup organic chicken stock
  • 1/2 pound uncooked, peeled and deveined shrimp (I did it!!)
  • 1 can black beans, drained and rinsed
  • 2 ears of corn (peel off the leaves and the hair…)
  • 1 avocado
  • 1 orange
  • 2 tbsp cilantro, chopped
  • 3 lemons
  • 1/4 red onion, chopped
  • 1/4 cup feta cheese
  • 1/4 cup cherry tomatoes, sliced in half, and then half again (fourths?)
  • 1/2 cup of olive oil, divided
  • 6 cloves of garlic
  • 1/2 tsp coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp mustard seeds
  • 1 tsp lemon pepper seasoning (I use this for everything now, basically)
  • 2 tsp honey, divided
  • 1/4 tsp sugar
  • 1/2 tsp garlic salt
  • 1/4 tsp pepper
  • salt to taste

The night before you want to marinate your shrimp. If you forget, it's no big deal. Just marinate them for 30 minutes prior to cooking them covered, in a bowl on the countertop. To make the marinade, combine the juice from one lemon, 1 tsp honey, salt to taste, 1 tsp lemon pepper seasoning, 4 cloves of garlic, coriander, cumin, mustard seeds and 1/4 cup of olive oil in a food processor. Combine until it's a little creamy and all mixed together. Place your shrimp in a bowl with the marinade and set aside (or if you're marinating overnight, place it covered back in the fridge). 

Combine your rice and chicken stock in a medium-sized pan. Place on your stove over medium-high heat. Once it boils, stir one time, and then turn your stove to low. Cover and let it simmer for 50 minutes.

Heat your grill. Take your corn and drizzle it lightly with olive oil, and salt and pepper to taste. Grill your corn, slowly rotating it until each side is cooked and lightly charred. Keep your grill heated for the shrimp cookin'. Once you have about 10 minutes left on your rice, grill your shrimp. We put them on kabobs. You're going to notice these babies cook fast – probably a few minutes per side. You'll know they're done when they turn a light pinkish color, and get a bit firmer (but not TOO firm!). 

Peel and chop your avocado, and do the same for your orange. Combine in a large bowl your avocado, orange, black beans, cilantro, tomato and red onion. Cut the kernels from the corn, and add that to your bowl. Add the shrimp and feta cheese. Once your rice is done cooking, add that into the bowl as well.

Next, in a separate bowl, combine the juice of 2 lemons, 1 tsp of honey, salt and pepper to taste, 1/4 cup of olive oil and garlic salt. Whisk that together. Pour it over your salad, and mix. 

Enjoy!! (This went great with the fried zucchini chips!).

This is actually really similar to a super yummy salsa that Suzie Q and Erhead (my sister) make each summer. I just added in some fruit and my favorite marinade that I changed slightly from the Feed Zone Cookbook. This is such a great cookbook because it's packed with all the things you need to keep up your energy when you're being super active. 

NOW, don't forget to VOTE FOR ME HERE by liking my pin!!! 

Disclaimer, I received a package of Lundberg rice for free as part of my participation in Camp Blogaway. Again, my opinions are my own. You should also know that I got distracted and burned the first batch of rice. Totally not Lundberg's fault. Unless they paid to have the Real Housewives of New Jersey run on loop all day… 

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