Shrimp Verde Flatbread

Shrimp Verde Flatbread

Today’s recipe comes straight from Weight Watchers.  I was quite shocked when I first tried it. Who knew Weight Watchers had such awesome recipes?

I want to tell you a little story just as a testament to just how good this Shrimp Verde Flatbread is. Greg was out of town on business the night I made this for myself. Wes lives at the house, works during the day and works on his masters online at night. He is not the most daring person when it comes to his food. He is a meat and potatoes kind of guy, and he is perfectly happy that way. Many times when Greg is traveling, Wes and I do our own thing for dinner. He will grill up something for himself while I make my own meal. Wes was in the kitchen when I took this flatbread out of the oven, so I asked him to try it. About the only thing he gets excited about it football, hunting, and fishing, so he didn’t say too much other than it was “pretty good.” Pretty good in this house means just okay. However, he went about his business and came up to me a little later wanting to know if I had the ingredients to make another Shrimp Verde Flatbread. I don’t know if I have described him well enough for you to know just how huge this was, but that speaks volumes!

The fresh sauce is really what makes this flatbread so wonderful. When making your flatbread, I have one little tip for you. If you have lime juice that separates from the sauce as you spoon it on your flatbread just leave it in the food processor. I made the mistake of pouring the juice left in the bottom of the food processor bowl onto mine, and it made those areas of the flatbread soggy. I did not do that to Wesley’s and his stayed crispy and delicious!

Shrimp Verde Flatbread
Serves: 1
  • 1 Flatout Light Original flatbread
  • 3 oz. cooked shrimp, peeled
  • ¼ c. part-skim mozzarella cheese
  • ¾ c. cilantro
  • 1 medium garlic clove
  • 1 small jalapeño, seeds and veins removed
  • 1 tbsp. fresh lime juice
  1. Preheat oven to 375℉. Line a cookie sheet with parchment paper. Place flat-out on parchment and bake for two minutes. Remove from oven and set aside.
  2. In the bowl of a food processor combine cilantro, garlic, jalapeño, and lime juice. Process until well blended and spreadable. Season with salt and pepper.
  3. Spread the green sauce over the flatbread. Arrange cooked shrimp over the sauce and scatter with cheese.
  4. Bake at 375℉ for 4 minutes. Serve immediately.
  5. WW Freestyle Points = 4


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Shrimp Ceviche



I have the pleasure of bringing you this recipe from Destin, Florida. Greg and I are on a fall getaway. The last few years of my life, as a parent, has been an adjustment. With both of my kids in college, unless they need money, they don’t need us around anymore. Being able to pick up and travel without worrying about a school schedules or children’s activities is nice. Greg went deep sea fishing a few times, I have been able to do a little Christmas shopping, and we have had excellent seafood!

Because I am at the beach this week, I am sharing a fabulous ceviche recipe. Ceviche (“suh-vee-chey”) is a marinated seafood salad. It is typically made with raw fish or shrimp, cut into bite-size pieces and marinated in acidic fruit juices, such as lime, lemon, grapefruit and/or orange juice. The citric acid in the juice alters the structure of the proteins of the fish or shrimp and “cooks” it. This technique does not kill bacteria and parasites as well as heat, so it is important to start with the freshest cleanest fish or shrimp possible.

This particular ceviche recipe uses cooked shrimp. For convenience, you could even use thawed frozen pre-cooked shrimp. I used fresh shrimp and cooked them for just 1 to 2 minutes in boiling water. Serve with corn chips or saltines for an incredible light lunch or appetizer.

(This recipe appeared in The Courier Herald on October 28, 2015.)

AAA Amye Signature for blog

Shrimp Ceviche
1½ lbs. shrimp, peeled & deveined 1 mango, diced 1 small red onion, chopped ½ bunch cilantro, chopped 1 jalapeño pepper, seeds removed & diced 4 limes, squeezed 4 lemons, squeeze ½ orange, squeezed ½ grapefruit, squeezed Salt to taste
  • 1½ lbs. shrimp, peeled & deveined
  • 1 mango, diced
  • 1 small red onion, chopped
  • ½ bunch cilantro, chopped
  • 1 jalapeño pepper, seeds removed & diced
  • 4 limes, squeezed
  • 4 lemons, squeeze
  • ½ orange, squeezed
  • ½ grapefruit, squeezed
  • Salt to taste
  1. Bring a large pot of water to a boil. Add shrimp and cook for 1 to 2 minutes. Drain, rinse in cold water, drain thoroughly and set aside.
  2. Squeeze juice of fruit into a large bowl. Cut shrimp into ½-inch pieces and add to juice. Cover and marinate in the refrigerator for 2 hours.
  3. Combine diced mango, onion, and pepper in a bowl, add chopped cilantro. Stir into shrimp and juice mixture. Add salt to taste. Cover and marinate for 2 more hours.
  4. Serve with corn chips or saltine crackers.
Best made the day before serving. However, drain off the citrus juice after the specified marinating time.



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Grilled Pork Chops with Blueberry Basil Salsa

blueberry salsa


As far back as I can remember I was a daddy’s girl.  There are home movies of my dad hitting golf balls in the front yard; I was tagging along with him with my little club, at about one-year-old.  I hate it for my mother, but if there was ever a side to pick I was always on daddy’s side.  Not long after he retired, I quit my job to stay at home with Wes.  Wes and I, and then Savannah after she was born, spent many days with daddy, we were pals to the end.

Cancer was the cause of my dad’s death, but he had suffered from Alzheimer’s for years.  I suppose it was a blessing that daddy, or we, his family, never had to face the final stages of Alzheimer’s disease.  They are both terrible diseases, and I hate them!

On a VERY personal note… I now live in fear of developing Alzheimer’s disease.  Not a day goes by that it does not enter my mind at some point.  If I misplace my keys or sunglasses Alzheimer’s is the first thing that comes to mind.  If I forget to do something I secretly freak out a little bit.  I am constantly reading articles about foods you should eat or vitamins you should take to prevent it.  I can’t make it through The Notebook without crying hysterically.  I avoided seeing the recent movie, Still Alice.

Because of this I try to incorporate blueberries into my diet daily.  They rank the highest of any fruit for antioxidants.  Studies show that they improve memory and provide protection against Alzheimer’s, and they are delicious!

From Emerging research suggests that compounds in blueberries known as flavonoids may improve memory, learning and general cognitive function, including reasoning skills, decision making, verbal comprehension and numerical ability. In addition, studies comparing dietary habits with cognitive function in adults hint that consuming flavonoids may help slow the decline in mental facility that is often seen with aging and might even provide protection against disorders such as Alzheimer’s and Parkinson’s.

Here is a great way to serve up fresh blueberries.  This blueberry-basil salsa is amazing, especially served with grilled pork, chicken or fish.  If you do not care for basil or cilantro feel free to adjust to your taste.  It will still be delicious!

Grilled Pork Chops with Blueberry Basil Salsa
  • 3 c. fresh blueberries
  • 2 jalapeno peppers, seeded
  • ½ scallions, chopped
  • ½ small red onion, finely chopped
  • 3½ tbsp. freshly squeezed lime juice
  • ½ tsp. kosher salt
  • ½ c. basil, loosely packed and very thinly sliced
  • ½ c. cilantro, loosely packed and roughly chopped
  • pinch of sugar or drizzle of honey, if desired
  • 2 lb. boneless pork chops
  • Extra-Virgin Olive Oil
  • 1½ quarts water
  • ½ tbsp. kosher salt
  • ½ tbsp. granulated sugar
  • cayenne pepper
  • kosher salt and freshly ground black pepper
  1. Combine 1½ quarts water, ½ tbsp. salt and ½ tbsp. sugar. Whisk until salt and sugar have dissolved and add pork chops. Cover and refrigerate for about 8 hours.
  2. For salsa: Place 2 cups blueberries in a food processor; pulse until coarsely chopped, about five times. Transfer to a medium bowl, add chopped jalapeño, scallions, red onion, lime juice, salt, basil, cilantro, and remaining blueberries. Stir to combine and taste. If desired add a pinch or two of sugar or a drizzle of honey. Stir and taste again. Cover and chill a few hours before serving.
  3. Heat grill to medium-high.
  4. Remove pork chops from brine and pat dry. Drizzle both sides with olive oil and sprinkle with cayenne pepper, salt and pepper. Grill until cooked through.
  5. Serve immediately topped with a generous spoonful of blueberry salsa.




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140601_3380queso 4


The calendar may not agree but summer is officially here in Southeast Georgia.  School is out or the last day is just around the corner for most local kids.  The days are hot and mosquitoes, gnats, and snakes are already an annoyance.  Our schedules change during the summer and so do most cooking habits.  I prefer salads and sandwiches, or grilling and crock pot cooking.  Anything to avoid heating up the kitchen.

Here’s a recipe for a delicious queso dip.  This is from one of my favorite cookbooks, Pastry Queen Parties, by Rebecca Rather.  I know, I know…queso dips are a dime a dozen.  This version is a little bit different though.  This recipe has fresh spinach, jalapeños and garlic.  It’s delicious and creamy and worth having on hand for a quick snack or serving at your next get together with friends or family.


  • 2 tbsp. vegetable oil
  • 1 med. yellow onion, diced
  • ½ c. stemmed, seeded, and chopped jalapeños (about 3 medium)
  • 1 tbsp. minced garlic (about 3 cloves)
  • 3 c. whole milk
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • 1 tsp. cayenne pepper, optional
  • 1 (14.5-oz.) can tomatoes with green chiles
  • ½ lb. Monterey Jack cheese, shredded
  • 2½ lb. Velveeta, cut into 1-inch pieces
  • 6-oz. baby spinach, coarsely chopped
  • Tortilla chips, for dipping
  1. In a skillet, heat the oil over medium heat; sauté the onion, jalapeños, and garlic until soft, about 3 minutes. Add to a crock-pot set on low heat. Add the milk, cumin, paprika, cayenne pepper, tomatoes with green chiles, Monterey Jack cheese, and Velveeta. Stir to combine. Add the spinach and mix together. Cover, stir occasionally until the mixture is smooth and creamy and the cheeses have melted. Serve in a bowl set on top of a warming tray or in a slow cooker set on low, with plenty of chips.


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I love Mexican food, which you’ve probably figured that out if you follow my blog.  And like most people, my family loves salsa.  I had been making homemade salsa for years.  For the longest time I would just throw some tomatoes, onions, cilantro and onion together.  Then one day I saw a recipe for salsa on The Pioneer Woman’s blog.  I tried her recipe and it was great.  This is the recipe that I follow now, it is adapted from TPW’s.


  • 1 (28-oz.) can whole plum tomatoes with juice
  • 2 (10-oz.) cans Original Rotel tomatoes with green chiles
  • ½ c. chopped yellow onion
  • 1 jalapeno, seeds removed and chopped
  • ¾ c. cilantro
  • ½ tsp. salt
  • 1 tsp. garlic powder
  • Juice from half of a lime
  1. Place whole tomatoes with juice in blender or food processor. Pulse until tomatoes are salsa consistency. Pour tomatoes into a large bowl.
  2. Add Rotel tomatoes with green chiles to food processor and pulse until salsa consistency. Add to bowl with tomatoes.
  3. Place chopped onion, jalapeno and cilantro in food processor and pulse until they reach salsa consistency. Add to bowl of tomatoes and Rotel.
  4. Add salt, garlic powder and lime juice, stir well to combine.
  5. Refrigerate salsa 1 hour before serving.
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