Grilled Shrimp Tacos

These are really good!  The original recipe called for flour tortillas but we thought corn tortillas sounded better so we used those...mmm!  Also, heh heh, the avocados that I bought were no longer good so we added a little tomato into the salsa instead of the avocado.  it was still really good but I'm looking forward to trying these again with avocado.  Ha ha!  Also, Jeff hates cabbage so we just used iceberg lettuce but you can use whatever you'd like.  Also, we used a shallot instead of red onion because Jeff hates red onion but shallots are palatable.  And he made these all by himself, including chopping up the shallot!  :)

Grilled Shrimp Tacos with Avocado Salsa

Servings: 8 tacos

Ingredients

Avocado Salsa:

o    2 ripe avocados , diced

o    1/4 cup finely diced red onion or shallot

o    1 jalapeno , seeded and diced finely

o    3 Tablespoons finely chopped cilantro

o    2 Tablespoons lime juice

o    1 Tablespoon olive oil

o    1 clove garlic , minced (about 1/2 teaspoon)

o    Salt and pepper to taste

o    24 medium shrimp (about 1/2 lb), raw, peeled and deveined

o    Wooden skewers

Shrimp marinade:

o    1 Tablespoons olive oil

o    1/2 teaspoon chili powder

o    1/4 teaspoon ground cumin

o    1/4 teaspoon salt

o    1 clove garlic , minced (about 1/2 teaspoon)

o    1 teaspoon lime juice

o    8 (6-inch) flour or corn tortillas

o    Chopped red cabbage or iceberg lettuce, crumbled Cojita or feta cheese

Instructions

1.       In a medium bowl, combine all of the ingredients for the avocado salsa and add salt and pepper to taste. Chill in the fridge until ready to serve.

2.       Preheat grill to medium high heat.

3.       In a large bowl, combine shrimp marinade ingredients. Add the shrimp and toss to combine. Let shrimp marinate while grill is heating. Don’t let it sit too long or the lime juice will start to cook the shrimp.

4.       Thread the shrimp on the wooden skewers. Grill 2-3 minutes per side or until shrimp are not opaque. You can also cook these on the stove in the skillet if you don't have a grill.

5.       Warm tortillas on the grill or in the microwave.

6.       Assemble tacos by placing some chopped cabbage and 3 warm shrimp in each taco with avocado salsa on top. Top with Cojita or feta cheese. Serve with lime slices.

Recipe Notes

Soak the wooden skewers in water ahead of time to prevent burning.

If you like corn tortillas you can use these here as well.

For even more spice add some red pepper flakes!

Read more at http://www.the-girl-who-ate-everything.com/2016/05/grilled-shrimp-tacos-avocado-salsa.html#jch0UbUySGZHeeqT.99

Bran Muffins

These are slightly tweaked from Classic Bran Muffins on allrecipes.com They're tasty. You can double it and freeze them as well. Bran Muffins Ingredients • 1 1/2 cups wheat bran • 1 cup buttermilk • 1/3 cup vegetable oil • 1 egg • 2/3 cup brown sugar • 1/2 teaspoon vanilla extract • 1 cup all-purpose flour • 1 teaspoon baking soda • 1 teaspoon baking powder • 1/2 teaspoon salt Directions 1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners. 2. Mix together wheat bran and buttermilk; let stand for 10 minutes. 3. Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Spoon batter into prepared muffin tins. 4. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

Nancy’s Christmas Chex Mix

This is a favorite around here.  Jeremy's mom made it every Christmas and we've carried on the tradition.  It's highly addicting and so scrumptious.  I know it's June, but this doesn't have to be strictly a Christmas treat... ;)

Nancy’s Christmas Chex Mix

1 cup light corn syrup

1 ½ cups butter

1 cup sugar

Sprinkle of salt

½ tsp baking soda

1 tsp vanilla

12 oz corn or rice Chex cereal

2 cups ribbon coconut (or mix of coconut flakes and shaved coconut from healthfood isle)

2 cups slivered almonds

2 cups M&Ms

Mix coconut, Chex, almonds and M&Ms in large bowl.  Cook corn syrup, butter, and sugar on stove until boiling.  Mix in baking soda and vanilla.  Pour over Chex mix and stir until coated.  Spread out onto cookie sheet (with silpat or parchment paper) until cool.

Skillet Blondie

These are SO GOOD.  The recipe is supposed to be a baked in a small cast iron skillet, but mine overflowed the first time I made it.  The next time I just doubled the recipe and baked it in a 9" circle cake pan and it turned out great.  Serve this with vanilla ice cream.  It's like a big pazookie!

SKILLET BLONDIE FOR 2

yield: 2 SERVINGS

total time:30 MINUTES

INGREDIENTS:

·         2 tablespoons unsalted butter, softened

·         1/2 cup packed brown sugar

·         1 egg yolk

·         1 teaspoon vanilla extract

·         1/4 teaspoon baking powder

·         1/8 teaspoon salt

·         1/3 cup all purpose flour

DIRECTIONS:

1.       Preheat oven to 350°F. Spray a small cast iron skillet or 4-6” cake pan with nonstick cooking spray.

2.      Mix the butter and brown sugar with a hand mixer in a large bowl until crumbly, then mix in the egg yolk, vanilla, baking powder, and salt. Mix in flour, then stir in add-ins. I used butterscotch chips and shredded coconut.

3.      Bake for about 18-24 minutes or until the outer edges and center are golden brown, but the center is still a big jiggly. Err on the side of under done, it will continue cooking as it cools and taste better a bit gooey.

4.      Serve with ice cream and caramel sauce.

© CRAZY FOR CRUST. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

---

PENNE WITH ROASTED ASPARAGUS AND BALSAMIC BUTTER

We all really enjoyed this!  I used frozen asparagus since it isn't in season and it worked well.  I just defrosted it a bit beforehand.

PENNE WITH ROASTED ASPARAGUS AND BALSAMIC BUTTER

TOTAL TIME: 30 MINS

 

PREP TIME: 10 MINS

 

COOK TIME: 20 MINS

INGREDIENTS:

ROASTED ASPARAGUS:

• 1 to 2 pounds fresh asparagus spears
• 1/2 to 1 tablespoon olive oil
• 1/4 teaspoon coarse, kosher
• 1/4 teaspoon freshly ground black pepper

BALSAMIC REDUCTION:

• 1/2 cup balsamic vinegar
• 1 teaspoon light or dark brown sugar
• Pinch of black pepper
• 1/2 teaspoon coarse, kosher salt

PASTA:

• 1 pound penne pasta, regular or whole wheat
• 4 tablespoons butter, cut into pieces (see note about browning the butter)
• 1/3 cup freshly grated Parmesan cheese, plus more for serving

DIRECTIONS:

1. Preheat the oven to 400 degrees F. Snap the tough lower ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. Place the asparagus on a large, rimmed baking sheet and toss with the olive oil, salt and pepper. Roast until tender, about 10 minutes. Remove from the oven and set aside.
2. While the asparagus roasts, add the vinegar to a small saucepan. Simmer over medium heat until the vinegar is reduced to about 3 tablespoons, about 5-10 minutes (don't reduce too far, or you'll just get a sticky paste).
3. Stir in the brown sugar, pepper and salt. Remove from the heat.
4. Cook the penne in a large pot of lightly salted boiling water until al dente (or desired tenderness), according to package directions. Drain the pasta and return to the pot.
5. Add the butter and toss with the pasta until the butter is melted and the pasta is evenly coated.
6. Add the vinegar reduction. Toss to combine well. Add the asparagus and Parmesan; toss. Season to taste with additional salt and pepper, if needed.
7. Serve immediately with extra Parmesan cheese, for serving, if desired.

https://www.melskitchencafe.com/penne-with-roasted-asparagus-and-balsamic-butter/print/

Spicy Smoked Sausage Alfredo Bake

This is, by no means, a low-calorie dish.  But it is delish.  It's super cheesy, so you could easily cut back on the cheese and still be fine.

Spicy Smoked Sausage Alfredo Bake

Preparation 10 min Cook Time 10 min 

   

Pasta and smoked sausage come together with a creamy, cheesy sauce in this quick and easy weeknight dinner.

Ingredients

• 16 ounces dry pasta
• 3 tablespoons butter
• 2-3 cloves garlic, minced
• 3 tablespoons flour
• 1 cup chicken broth
• 2 cups half and half
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon red pepper flakes
• 1/2 cup grated Parmesan cheese
• 2 cups mozzarella cheese, divided
• 1-2 tablespoons chopped fresh parsley
• 1 (12 oz) fully cooked smoked sausage, any variety, sliced

Instructions

1. Cook pasta according to package directions until just al dente; drain.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add sausage to brown then add garlic and cook until fragrant, 1-2 minutes. Stir in flour.
3. Whisk in chicken broth until smooth, then stir in half and half.
4. Add salt, pepper, cayenne, and red pepper flakes and simmer until sauce is thickened, about 5 minutes.
5. Stir in Parmesan cheese and 1 cup of mozzarella until cheeses are melted and smooth.
6. Add parsley and cooked pasta to sauce. Season with additional salt and pepper if needed.
7. Preheat broiler. Pour the pasta mixture into a lightly greased, 9x13 inch baking dish. Top with remaining mozzarella cheese.
8. Broil for 2-3 minutes, or until cheese is bubbly and golden.

https://www.letsdishrecipes.com/2014/10/spicy-smoked-sausage-alfredo-bake.html

CLASSIC POTATO SALAD

I finally found a potato salad recipe that we love!  I tweaked the original that I found here: http://dearcrissy.com/classic-potato-salad-recipe/

CLASSIC POTATO SALAD

This creamy classic potato salad is easy and delicious. Whip some up for your family cookout!

INGREDIENTS:

• 8 medium Yukon gold potatoes, cooked, peeled and diced
• 1 1/2 cups mayonnaise
• 2 tablespoons apple cider vinegar
• 2 tablespoons yellow mustard
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4-5 good quality pickle spears, diced
• 1 celery rib, VERY thinnly sliced and then diced (no big chunks here!)
• 1/4 tsp onion powder
• 6 hard-boiled eggs diced or sliced
• optional, paprika for garnish

DIRECTIONS:

1. Boil potatoes in salted water 15 to 20 minutes or until done. Cool to room temperature and peel.
2. Dice potatoes and put into a bowl.
3. In another bowl mix together mayonnaise, apple cider vinegar, sugar, mustard, salt, onion powder, and pepper until well blended. Add the diced potatoes, celery and pickles to the mixture and stir until everything is coated.
4. Stir in the eggs.
5. Sprinkle with paprika, optional.
6. Refrigerate until chilled.