Quick and Easy Six-Ingredient Recipes (Part 1)
This article was written by Kristel Matousek and was featured in our August issue of Home By Design magazine. Recipe and photographs by Kristel Matousek from www.photoricalfood.com. To visit the original Home By Design article, click here.
VEGGIE CHIPS WITH SOUR CREAM & ONION DIP
Serves 4
Chips
- Oil for frying
- 1 pound russet potatoes
- 1 pound sweet potatoes
- 1 pound red beets
- Salt as needed
Dip
- 8 ounces sour cream
- ½ teaspoon finely ground onion powder
- 2 teaspoons minced chives or green onions
- ½ teaspoon salt
To make the chips, preheat oil in a deep fryer or medium saucepan to 300 degrees F.
Peel and thinly slice the potatoes and beets. To prevent the red color of the beets from transferring to the other vegetables, hold and fry them separately.
Fry the vegetables in batches, one handful at a time, to promote even cooking. Occasionally flip the vegetables over in the oil as they fry. The underside will cook the fastest. Fry until golden brown in color, approximately 5 minutes. Remove from oil and transfer to a paper towel–lined plate to drain off excess oil. Season immediately with salt.
To make the dip, combine the sour cream, onion powder, and green onions. Season with salt, and serve chilled with fried veggie chips.
CILANTRO-LIME GRILLED SHRIMP LETTUCE WRAPS
Serves 4
- 24 jumbo shrimp, peeled, deveined, tail removed
- 2 tablespoons chopped cilantro
- 1 lime (½ juiced, remaining ½ cut into wedges for garnish)
- 8 butter lettuce leaves
- ½ medium avocado, thinly sliced
- ½ cup ranch dressing, or as needed
Preheat a grill to high heat.
In a bowl, toss the shrimp with the cilantro to coat, then sprinkle with lime juice.
Grill the shrimp on both sides until fully cooked and no longer translucent in color. Divide the grilled shrimp among the 8 lettuce leaves, placing them in the center of each leaf, along with slices of avocado.
Serve with ranch dressing, and garnish with sliced lime wedges.
| GRILL & CHILL. To make turning easy, skewer the shrimp before placing them on the grill. |
CELERY SALAD
Serves 4
- 2 fluid ounces apple juice
- ½ cup cranberries
- 3 cups celery, small diced
- 2 cups Fuji or Honeycrisp apples, peeled and sliced
- ½ cup cilantro, chopped
- 2 fluid ounces fresh squeezed lemon juice
Combine the apple juice and cranberries in a saucepan. On the stovetop, bring the liquid to a boil then remove from heat. Let cool to room temperature before adding it to the salad.
In a bowl, combine the celery, apples, cilantro, and lemon juice. Once cooled, add the cranberries and apple juice.
The salad can be consumed right away, but will hold well refrigerated overnight and served the next day.