Spicy Shrimp FajitasChili powder is the magic ingredient which gives these shrimp fajitas their spice. For lovers of heat, sprinkle in a dash more for an extra kick.
Prep time: 15 minutes
Oven temp: 400
Related: 8 Deliciously Healthy Seafood Recipes
- 2 tablespoon(s) olive oil
- 1 large onion, sliced
- 2 large red peppers, sliced
- 1 pound(s) shrimp
- 1 tablespoon(s) olive oil
- 1 tablespoon(s) lime juice
- 2 clove(s) garlic
- 1/2 teaspoon(s) chili powder
- 1/4 teaspoon(s) salt
- 8 flour tortillas
- 1 cup(s) salsa
- 2/3 cup(s) reduced-fat sour cream
Related: Speedy Seafood Supper Ideas
1. Preheat oven to 400 degrees F.
2. Heat 2 tablespoons olive oil in 12-inch skillet on medium-high. Add onion and red peppers; cook, covered, 10 minutes or until softened, stirring.
3. Meanwhile, in large jelly-roll pan, toss 1 pound shrimp; 1 tablespoon each olive oil and lime juice; 2 cloves garlic, pressed; 1/2 teaspoon chili
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Spicy Shrimp FajitasChili powder is the magic ingredient which gives these shrimp fajitas their spice. For lovers of heat, sprinkle in a dash more for an extra kick.Read More »from Faster Than Takeout: 15-Minute Fajitas
PicklingPickling any vegetable that's losing its crunch is a surprisingly easy thing to do. With a little vinegar, salt, sugar, and select spices, you can transform aging veggies into a savory stand-alone snack or zesty ingredient to revive a tired recipe. This is also one of the best ways to stretch your produce dollars and preserve summer flavors for the bland, winter months.
What you'll need
Dig out your two biggest cooking pots - one for preparing the pickled vegetables and another for the canning process. You'll want to use the larger pot for boiling and sealing the canning jars. One inch of water should keep the jars covered at all times. Invest in a new case of Ball or Kerr brand canning jars, selecting a size that best fits with your pot. Keep a set of tongs handy to remove hot jars from boiling water.
Choose which vegetables you want to pickle. Typically, veggies with a tougher skin like cucumbers and peppers do best in the pickling process, but root vegetables likeRead More »from Pickling 101: A Beginner's Guide
KalanchoeOkay, even the toughest plant is not indestructible, but with a few expert tips you can beat the odds. "You can kill anything," says Sharon Nejman, senior horticulturist at the Chicago Botanic Garden in Glencoe, Illinois. That includes giving a potted friend too much sun (which can burn them) or too much H2O (which can drown them). "People have a tendency to overwater everything," says Nejman. "The roots can't handle the absorption and start to rot."
In many ways, plants are like people. "Roots need oxygen to breathe, just like we need oxygen to breathe," says Neil Mattson, an associate professor in the horticulture department at Cornell University. Like other plant experts, he recommends setting plants in gravel-filled saucers so they're not sitting in extra drainage water and built-up salt.
1. BromeliadRead More »from The 11 Houseplants You Can't Kill
Like the pineapple, the bromeliad belongs to the bromeliaceae family. This plant "lasts a long time," says Nejman. "It produces pups or side shoots that will replace the original
- Good Housekeeping | Shine Food – Tue, Jul 16, 2013 9:55 AM EDT
Grilled Sweet PotatoesWe steam and slice sweet potatoes and then give them a turn on the grill to create this deliciously unexpected side dish.Read More »from Your Favorite New Summer Side: Grilled Sweet Potatoes
Prep Time: 10 min
Cook Time: 22 min
Total Time: 32 min
Yields: 4 side-dish servings
Related: 7 More Delicious Sweet Potato Recipes
- 2 1/2 pound(s) sweet potatoes, peeled if you like
- 1 tablespoon(s) olive oil
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) coarsely ground black pepper
- Parsley, for garnish
Related: The Ultimate Guide to Grilling Veggies
1. Prepare outdoor grill for covered, direct grilling on medium.
2. In 5- to 6-quart saucepot or Dutch oven, place collapsible steamer basket and 1 inch water. Cover saucepot; heat water to boiling on high on range top. Cut sweet potatoes into 1/2-inch-thick diagonal slices.
3. Place potato slices in steamer basket; reduce heat to low. Cover saucepot and simmer 12 to 15 minutes or until potatoes are just fork-tender; do not overcook. (Potatoes can be
Hot dogs are a surprisingly safe choiceNothing says summer like cheering on your favorite team at a baseball game. And to many, the experience isn't complete without Cracker Jacks, beer, and a hot dog with the works. But the food at baseball stadiums isn't all bad. Check out these waistline-friendly foods:Read More »from The Healthiest Ballpark Foods
Related: 9 Bogus Excuses That Prevent Weight Loss
Surprise! Both hot dogs (about 240 calories each) and hamburgers (about 370 calories each) are actually pretty safe choices. Those calorie counts include the buns but not the condiments or toppings. Load your sandwich up with veggies, but skip chili and cheese. Don't be fooled by a healthy-sounding chicken sandwich: If it's got the word "crispy" in the name that means it was likely fried. And it goes without saying: You don't want fries with that.
Stadium popcorn is likely to be soaked in butter and sprinkled with loads of salt. And a hot pretzel is full of empty, processed carbs, and can be more than 480 calories! Snack on peanuts (the kind
Our nutritionist weighs in on the fish oil debateNew headlines about omega 3s and cancer risk are generating buzz -- no surprise given the startling conclusions that fish oil raises the risk of prostate cancer by a frightening 44% among men with the highest levels of these fats in their blood. Even more alarming: The study found that compared to those with the lowest blood levels of these fats, men with the highest amounts are at a whopping 71% greater risk of the disease. Scary!Read More »from Can Your Fish Oil Habit Boost Cancer Risks?
Related: 32 Simple Salmon Recipes
What the headlines don't say is that the study, while important in advancing our knowledge of omega 3s and their impact on the development of cancer, wasn't designed to determine cause. Meaning, it's unclear if the fish oil is at play or if there's something else about fish-oil-eating men that raises their risk. (Maybe men who have high levels of fish fats in their blood also favor another food or supplement that's the real culprit. Or maybe these guys took supplements to make up for a crummy diet.) And since the study
Celebrate National Hot Dog month with these 6 crazy hot dog combos from across the country. July is National Hot Dog month! Celebrate with one of these 6 crazy, but surprisingly tasty, hot dog combos from across the country.Read More »from 6 Weird (and Delicious) Hot Dog Toppings
1. At Asia Dog in NYC, the "Sidney" inspired us to create this concoction of homemade mango salsa (combine 1 c. chopped cucumber, 1/2 c. chopped mango, 2 Tbsp. finely chopped red onion, and 1 tsp. fish sauce or soy sauce) and chopped salted peanuts.
Related: Chicago Hot Dog Salad Recipe
2. At the Kogi food truck in LA, Roy Choi serves hot dogs topped with the Korean classic condiment, kimchi, which is basically spicy, garlicky pickled cabbage. His version also includes Cheddar, scallions, fresh shredded cabbage, and a myriad of other toppings, but for simplicity's sake, just kimchi and shredded Cheddar works beautifully.
3. On the lower east side of Manhattan, a hot dog joint named Perros Locos ("Crazy Dogs" indeed...) serves up their "(no) tipico" tube steaks topped with 4 housemade salsas and crushed potato chips. Our home-friendly version:
Strawberry Ice CreamMaking your own ice cream is easier than you think -- especially when it doesn't require a fancy machine. This delectable four-ingredient treat whips up in 10 minutes flat and freezes into scoopable sweetness in an hour. A serving of labor-intensive, custard-based strawberry ice cream has 282 calories, 12 grams of saturated fat, and 134 times the cholesterol of our luscious dessert, which has a mere 70 calories per serving and less than 1/2 gram of saturated fat. So go ahead: Spoon up some more.Read More »from Make Your Own Ice Cream -- Without a Machine!
Yields: 7 (1/2 cup) servings
Total Time: 1 hr 10 min
Prep Time: 10 min
Related: 11 Ice-Cream Must-Haves
- 1 pound(s) frozen strawberries
- 1 cup(s) 2% plain Greek yogurt
- 1/4 cup(s) sugar
- 1/2 teaspoon(s) vanilla extract
- Strawberries, for garnish
Related: Low-Calorie Summer Desserts
1. In food processor with knife blade attached, pulse 1 cup strawberries until finely chopped. Transfer chopped berries to large metal bowl.
2. In food processor,
- Good Housekeeping | Beauty – Thu, Jul 11, 2013 11:14 AM EDT
Castor oil can smooth and tame hairTackle frizz, flyaways, and wisps with this easy homemade remedy to smooth and tame hair. Not only can this affordable treatment compete with drugstore buys, it'll also whip your hair into tip-top shape.Read More »from The Cheap Solution for Frizzy Hair That's Sitting in Your Kitchen
Related: Common Hair Problems, Solved
Unfortunately, raised cuticles not only affect shine, but they can also stir up frizz. If you're prone to frizz, an act as simple as rubbing your strands dry can cause an unruly mass of hair. Swap your towel for a microfiber one or an old clean cotton T-shirt to absorb excess water without roughing up cuticles, says Audrey Davis-Sivasothy, author of Hair Care Rehab: The Ultimate Hair Repair and Reconditioning Manual.
Related: DIY Hair Color: It's Easier Than You Think
If at the slightest hint of humidity your hair "rears its ugly head," then your strands are parched - and they're looking to the air's moisture for replenishment. Create a buffer between your 'do and the air with a very thin layer of castor oil; apply only where you need it. Castor oil
Carrot and Zucchini RibbonsSouthwestern seasonings make this quick side salad a great complement to summer's grilled foods.Read More »from The Prettiest Summer Side Salad
Related: 9 Mouthwatering Grilling Recipes
- 1 tablespoon(s) fresh lime juice
- 1 teaspoon(s) vegetable oil
- 1/8 teaspoon(s) chipotle chile powder
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) pepper
- 3 medium carrots, peeled
- 1 large zucchini
- 1/4 cup(s) fresh cilantro leaves
Related: Summer Fare Recipes
1. Whisk together lime juice, oil, chile powder, salt, and pepper in large bowl.
2. Use vegetable peeler to cut carrots into long ribbons. Stop peeling when you reach core; discard. Shave zucchini into ribbons; stop peeling when you reach seeds; discard. Cut all ribbons in half.
3. Add ribbons and cilantro leaves to bowl with dressing; toss until evenly coated.
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