wifeyskitchen

Living a Pinterest Life

Grilled Shrimp Tacos with Avocado Salsa — June 27, 2012

Grilled Shrimp Tacos with Avocado Salsa

Scrumdidilyumptious! I did my best to spell that word! These were very easy to make and so delicious. Scotty asked me if I could please make these again. They would be good with chicken or beef too. The salsa was fantastic by itself, I’m going to make it for the Fourth of July on the boat. Half the recipe made us two big tacos. Happy Eating!

Grilled Shrimp Tacos with Avocado Salsa

Image

Grilled Shrimp Tacos with Avocado Salsa

Recipe thanks to Once Upon a Chef

Servings: 4

Ingredients:

For the Salsa

1 small shallot
1 jalapeno pepper, quartered and seeded
2 garlic cloves, peeled
1 tomato, seeded and chopped
1 avocado, peeled, seeded and cut into chunks
3/4 teaspoon salt
1 tablespoon fresh lime juice, from half a lime
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped

For the Shrimp

1-1/2 tablespoons olive oil
1-1/2 teaspoons chili powder
1/2 teaspoon salt
Scant 1/8 teaspoon cayenne pepper
1-1/2 pounds large or extra large shrimp, peeled and de-veined

For Assembling

8 – 10 six-inch corn or flour tortillas
Approximately 2 cups chopped red cabbage, for garnish
2 limes, cut into wedges, for garnish
Approximately 1 cup sour cream, for garnish

Directions:

Make the Salsa: Put the shallot, jalapeno and garlic in the bowl of a food processor and process until finely chopped (a mini food processor is best, but large will work too). Transfer mixture to medium bowl. Add chopped tomatoes, avocado, salt, lime juice and cilantro and stir to combine. Set aside. (If not using right away, place a piece of saran wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.)

Make the Shrimp: Heat grill to medium. Meanwhile, mix the olive oil, chili powder, salt, cayenne pepper and shrimp in a large bowl. Stir until shrimp are evenly coated with seasoning. Grease grill with a wad of paper towels dipped in vegetable oil or non-flammable cooking spray. Place shrimp on grill and cook until just opaque, about 1-1/2 – 2 minutes per side. Cover to keep shrimp warm.

Grill the tortillas until warm and slightly charred, about 20 seconds per side. (Alternatively, heat tortillas in microwave according to package instructions.)

Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp, red cabbage and dollops of sour cream. Serve tacos with lime wedges on the side.

Utensils Used:

 

Advertisements
Orzo with Parmesan and Basil — June 25, 2012

Orzo with Parmesan and Basil

I can’t wait until we have a real grill. We are stuck in an apartment right now that doesn’t have a balcony so we are using a George Foreman. It gets the job done, but we are looking forward to a deck with a grill. You can’t go wrong with grilled chicken and when you pair it with this side it’s fantastic! There wasn’t a lot of cheese in it, but it seemed like there was a lot. Half the recipe made three servings. Happy Eating!

Orzo with Parmesan and Basil

Image

Orzo with Parmesan and Basil

Recipe thanks to Tasty Kitchen

Ingredients:

3 Tablespoons Butter
1-½ cup Orzo
3 cups Chicken Or Vegetable Stock
6 Tablespoons Fresh Chopped Basil
1 cup Parmesan Cheese
½ teaspoons Salt
¼ teaspoons Pepper

Directions:

Melt the butter over medium heat. Add the orzo and saute for a few minutes, until the orzo starts to get golden brown. Add the broth and cover and simmer for 20 minutes, until all the broth has been absorbed. Remove from the heat, add the basil and Parmesan and salt and pepper to taste.

Utensils Used:

Thai- Style Ribs — June 24, 2012

Thai- Style Ribs

All during the week Scotty and I talk about how we want to go on a long bike ride on Sunday and be active outside. What we end up doing is wearing ourselves out on Saturday and then Sunday turns into our lazy “project day.” I work on my crafts while Scotty works on his computer stuff. This recipe was great for a lazy Sunday. I did barely any work preparing and when the crockpot timer went off it was ready to serve. Happy Eating!

Thai- Style Ribs

Image

Thai- Style Ribs

Recipe thanks to My Recipes

Ingredients:

3 1/2 pounds pork baby back ribs, racks cut in half
1 (11.5-ounce) can frozen orange-pineapple-apple juice concentrate, thawed and undiluted (The grocery store didn’t have this so we used orange-pineapple)
3/4 cup soy sauce
1/4 cup creamy peanut butter (I only had reduced fat, but it worked fine)
1/4 cup minced fresh cilantro
2 tablespoons minced fresh ginger
1 garlic clove, pressed
2 teaspoons sugar
Garnish: fresh cilantro sprigs

Directions:

Place ribs in a large shallow dish or zip-top freezer bag.

Combine juice concentrate and next 6 ingredients in a small bowl with a wire whisk. Reserve 3/4 cup mixture in refrigerator for dipping. Pour remaining mixture evenly over ribs; cover or seal, and chill 8 hours, turning occasionally.

Remove ribs from marinade, discarding marinade. Place 1 rack of ribs in bottom of a 6-quart slow cooker; stand remaining rib racks on their sides around edges of slow cooker. Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 5 hours.

Microwave reserved 3/4 cup sauce in a 1-cup glass measure at HIGH 1 to 1 1/2 minutes or until thoroughly heated, stirring once. Serve with ribs. Garnish, if desired.

Stand Your Ribs: Standing these ribs along the sides of your slow cooker gives them direct contact with heat, so they’ll have crispy brown edges like ribs that have smoked for hours.

Utensils Used:

Baked Pesto Chicken — June 23, 2012

Baked Pesto Chicken

All I have to say about this recipe is easy, cheap, and so delicious! Happy Eating!

Baked Pesto Chicken

Image

Baked Pesto Chicken

Recipe thanks to Kalyn’s Kitchen
Makes 4 servings

Ingredients:
4 boneless, skinless chicken breasts
salt and fresh ground black pepper for seasoning chicken
1/2 cup basil pesto
2 oz. (1/2 cup) grated low-fat mozzarella cheese

rice for serving

Directions:
Preheat oven to 375F. Trim all visible fat and tendons from chicken pieces, then cut each chicken breast lengthwise into 2 or 3 pieces. (I cut the larger ones into 3 strips and the smaller ones into 2 strips.)

Spray a 9″ x 12″ (or 8.5″ X 12.5″) baking dish with non-stick spray, then spread 1/4 cup basil pesto over the bottom of the dish. Lay chicken strips over the pesto, then spread 1/4 cup more basil pesto over the chicken.

Cover the baking dish with aluminum foil (or use a baking dish with a tight-fitting lid) and bake the chicken for 25-30 minutes, just until chicken is barely firm and cooked through. (Don’t cook too much at this point, or the chicken will be overcooked by the time the cheese is melted and browned.)

When chicken is barely cooked through, remove foil and sprinkle chicken with 1/2 cup grated mozzarella cheese. Put dish back into the oven without foil and cook 5 minutes more, just until cheese is melted. (If your broiler is separate from the oven, start preheating it when you take the chicken out.) After I melted the cheese for 5 minutes I switched my oven to broil and broiled for 5 minutes more, just long enough to get the cheese lightly browned.

Serve hot. There will be some flavorful juice in the bottom of the dish when this is done, so you may want to serve with rice, couscous, or quinoa to soak up the juice, but if you’re eating this for phase one, just spoon the juice over the chicken.

Utensils Used:

Banana Bread — June 22, 2012

Banana Bread

We got a new kitchen aid mixer for our wedding shower and I was so excited to use it. I had never made banana bread before and Scotty wanted some so I tested out the mixer. Love love love it! The bread turned out yummy and smelled so good while it was cooking in the oven. Happy Eating!

Banana Bread

Image

Banana Bread

Recipe thanks to Pip and Ebby

Ingredients:

1/4 C. butter, softened

1 C. sugar

2 large eggs

1 1/2 C. mashed ripe bananas (about 3 bananas)

1/3 C. plain yogurt

1 tsp. vanilla extract

2 C. all-purpose flour

3/4 tsp. baking soda

1/2 tsp. salt

1/2 C. chocolate chips (if you’re the rebel type)

Directions:

Beat sugar and butter in a mixing bowl until well combined. Add the eggs and beat again. Add banana, yogurt and vanilla; mix until blended. Add flour, baking soda and salt. Beat at low speed until moist. Add chocolate chips if desired.

Spoon batter into loaf pan coated with cooking spray. Bake at 350 degrees for one hour or until center is set. Cool 10 minutes in pan; remove and cool completely on wire rack.

Utensils Used:

Basil Pesto Sauce — June 21, 2012

Basil Pesto Sauce

I got some fresh basil from a friend and was excited to make this pesto sauce. This recipe was simple and took barely any time to make. After making this though I’m hoping we get the food processor we registered for. The blender just didn’t do those little pine nuts justice. Half the recipe made two servings. I buttered some bread and sprinkled it with garlic salt and parmesan cheese and toasted it to serve with it. Happy Eating!

Basil Pesto Sauce

Image

Basil Pesto Sauce

Ingredients:

1/2 cup pine nuts
2 cups fresh basil, chopped

3 garlic cloves, chopped
1 cup extra virgin olive oil
1/2 cup Parmesan cheese
1/2 cup Romano cheese
Salt and pepper to taste

Directions:

Place pine nuts, garlic, basil and oil in a food processor and pulse until finely blended.

Transfer pesto from food processor to bowl. Add all remaining ingredients.

Toss with your favorite pasta or chill and use in 2-3 days.  (I heated the pesto sauce right before tossing it with the pasta)

 
Utensils Used:

Watermelon-Kiwi- Banana Smoothie — June 20, 2012

Watermelon-Kiwi- Banana Smoothie

Nothing like a cold smoothie on a hot summer day. Next time I would probably make the smoothie and put it in the refrigerator for a bit to make it extra cold. The great thing about this smoothie is that it is so healthy! Happy Drinking!

Watermelon-Kiwi-Banana Smoothie

Image

Watermelon-Kiwi-Banana Smoothie

Recipe thanks to Eat Better America

Ingredients:

1 cup coarsely chopped seeded watermelon

1 kiwifruit, peeled and cut into pieces

2 ice cubes

1 ripe banana, frozen, peeled and cut into chunks

¼ cup chilled apple juice (I used light apple juice)

Directions:

Place all ingredients in blender or food processor. Cover and blend on high speed about 30 seconds or until smooth.
Pour smoothie into glasses. Serve immediately.

Utensils Used:

Beef Stroganoff — June 19, 2012

Beef Stroganoff

Scotty loves pretty much anything that involves red meat. If a recipe has beef in the title then it’s amazing in his eyes. I have Beef Stroganoff recipe on my blog already, but I’m always up for trying to new recipes and deciding if my old recipe stays or needs to make room for a new one. Both recipes will probably stay in my recipe binder this time. The last recipe I made had ground beef and this one has beef roast. This recipe got two thumbs up from Scotty (He probably would have given it three thumbs up if he could). Half the recipe made three servings for us. Enjoy with a crusty piece of bread to soak up the liquid. Happy Eating!

Beef Stroganoff

Image

Beef Stroganoff

Recipe thanks to Pip and Ebby

Servings: 8

Ingredients:

2 Tbsp. butter

8-oz. package fresh, sliced mushrooms

16-oz. package egg noodles

1⁄4 cup sour cream

1/3 cup white wine

Salt & pepper, to taste

Beef Stroganoff

2 lbs beef roast or steaks

3 Tbsp. butter

Salt & pepper, to taste

4 green onions, sliced (white parts only)

3 Tbsp. flour

10.5-oz. can beef broth

Directions:

Cut beef into bite-sized cubes. In a large skillet, heat. Add meat and brown the outsides. With insides still pink, push to the outer edges of pan. Add green onions to center of pan and cook for 3 minutes, stirring constantly.

Stir in flour and beef broth. Bring to a boil, stirring constantly. Lower the heat and cover. Simmer for 1 hour or until meat is tender.

In a small skillet over medium heat, heat 2 tablespoons butter. Add mushrooms and cook, stirring constantly for 5 minutes. Set aside. Ten minutes before serving, bring a large saucepan of water to a boil. Cook egg noodles until al dente. Drain.

When meat is tender, stir in sour cream, white wine and salt and pepper. Stir and heat for 3 more minutes. Serve over egg noodles.

Utensils Used:

Warm Bean Dip — June 18, 2012

Warm Bean Dip

Yesterday we went to an amusement park in Pittsburgh called Kennywood. We were there all day riding the same five roller coasters over and over. Possibly the best part…. the dip n’ dots! We had been invited to a bbq earlier in the week, but didn’t think we would make it since we were already going to the amusement park. We decided to leave the park a little early to make it to the bbq. Since it takes forever to get anywhere in Pittsburgh I went onto my Pinterest on the way home and found a quick side to make. Boy did I choose a great one. This was so easy to make and it baked while I got ready. I made half the recipe and it was plenty at the bbq and avoided me having to bring some home to eat today. I would usually try to use fat free cream cheese, but it doesn’t mix and melt very well so I used a 1/3 less fat cream cheese. Happy Eating!

Warm Bean Dip

Image

Warm Bean Dip

Recipe Thanks to Life as a Lofthouse

Ingredients:

1 (8 ounce) package cream cheese, softened

1 cup sour cream

2 cans (16 ounces, each) refried beans

1 packet taco seasoning

2 cups cheddar cheese, shredded

2 cups monterey jack cheese, shredded

Directions: 

Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.

Spray a 9×13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.

Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.

Utensils Used:

 

Avocado Chicken Salad Sandwich — June 15, 2012

Avocado Chicken Salad Sandwich

This is by far my new favorite chicken salad sandwich recipe! I have said this before and I will say it again, I love anything with cilantro. The avocado gives the sandwich a creaminess and the cilantro gives it a delicious flavor. This will be my new go to recipe when I have left over grilled chicken. Scotty didn’t want one because he said he didn’t like chicken salad sandwiches, but when I made it and started raving over it he decided to try it. If I would have let him, he would have eaten my whole sandwich! The recipe I found doesn’t have exact measurements, just use your own judgment. Happy Eating!

Avocado Chicken Salad Sandwich

Image

Avocado Chicken Salad Sandwich

Recipe thanks to Becoming Betty

Ingredients:

chicken, cooked and shredded (I like to cut my chicken in chunks)

avocado

mayo, just a little

green onion, sliced

cilantro

lime juice to taste

salt/pepper to taste

Directions:

To make one sandwich I used half a chicken breast, half an avocado, about a tablespoon of chopped cilantro, half a lime, one green onion, and a tablespoon of mayo.

Utensils Used:

 

%d bloggers like this: