Tuesday, July 29, 2008

Spicy Shrimp Tacos

These were so good, I wished I had doubled the amount of shrimp. Again with the phone photos, sorry.
This is a Cooking Light recipe. I can't get the web site to load, so I can't link to it for you. This is from my memory.

Tomatillo Salsa:

1/2 lb. of tomatillos (I used canned)
1/4 cup fresh cilantro
1/2 jalapeno (I used a whole)
1 clove garlic
Green onions (I used a shallot)
Salt & Pepper
1 banana pepper (not in the recipe, but I had a ripe one on my plant and wanted to use it.)

Toss all of that into a food processor and pulse until the consistency of your liking. You are supposed to grill the tomatillos first, then rough chop them and only process the other ingredients and toss, but b/c mine were canned, that wasn't an option. I just processesed the whole thing and it was great.

I used 20 shrimp, can't remember what the recipe called for, but next time I will use a lot more.
Put them on skewers and grill for two min on each side.

Hot Sauce:
1 tblsp. hot sauce (I used Franks)
1 tblsp. chili powder
1/2 tblsp. cumin
1/2 tblsp. salt
2 tblsp. EVOO (I added this, it seemed like it needed more liquid and I felt that more hot sauce would become overwhelming. Coat the cooked shrimp in the hot sauce.

Layer the following:
Tortilla (I used 6-inch.)
Shredded slaw (I bought the bag of shredded broccoli/cauliflower/carrots/cabbage)
A little quessadilla cheese
Tomatillo salsa

Thursday, July 24, 2008

Three-Garlic Risotto and Caprese Sandwiches

Fantastic. I really enjoyed both of these dishes. Sorry for the crummy camera phone pic, but that's all I had.

Three-Garlic Risotto
I found the original recipe here, it's a great cooking blog.

5 cloves raw garlic, chopped
8 cloves roasted garlic, chopped
1/2 small onion or 1 small shallot, chopped
3 tbsp olive oil
1 tbsp butter
1/4 cup dry white wine
5 cups chicken broth, warmed
1 cup arborio rice (I used orzo pasta)
1/2 cup shredded Parmesan cheese
A few pinches of dry or fresh parsley
Optional: 1 tsp white truffle oil (I omitted this)

For the roasted garlic. I wrap the entire head in foil and stick it in the oven at 300 for about 15 min. The cloves will be falling apart and you can just squeeze out the garlic.

Heat olive oil in a large pan over medium/medium-low heat; add 1/2 of the raw garlic. Toast the garlic being careful not to burn it. Remove it from the oil.

Add the rest of the raw garlic and the onions to the oil. Saute for 2-3 minutes.
Add the butter and rice; stir for 1 minute.
Add the white wine and stir until it is absorbed.
Add the chicken broth 1 ladle-full at a time, letting it fully absorb before adding more. This takes a while, be sure to continue stirring or it will stick. Ryan tagged in a few times so I could work on the sandwiches.
Before the final ladle of broth, add the roasted garlic.
Add the cheese then parsley.
Top with the toasted garlic.

Caprese Sandwiches
(This is for my friend Jene)
I saw this on an episode of 30-Minute Meals, but I'm recreating it from memory.

4 flour tortillas
2 tomatoes, sliced
2 fresh mozzarella balls, sliced
4 strips of bacon (I only put bacon in two of them)
Fresh basil to your liking
Salt & Pepper

Blister the tortill a frying pan, cover one half with all other ingredients.
Fold over, and flip to golden brown on both sides.

Next time I make these, I won't put the balsamic in the tortilla. It made them too juicy and the two tortillas that sat on the plate while we ate the others got a little soggy in spots. I would probably make a balsamic sauce instead.

Tuesday, July 22, 2008


That's a headline everyone likes, no? Well, it's been quite some time since my last post and I have many photos of fabulous meals that have gone un-blogged. I'm working on it, promise.

For now, enjoy some pizza:

Quick and easy pizza, thrown together with things in your fridge.

Crust: Pillsbury Cressent roll dough.
Unroll and pinch all the seems together.
Bake at 375 until crust is lightly golden.

Jalapeno Sauce:
2 chopped jalapeno peppers
2 cloves garlic
3 tblsp olive oil
Salt & pepper

Combine in food processor until smooth-ish
Spread the sauce on the pre-cooked crust, top with cheese and veggies of your choice. I would have added feta if I had some.
Bake for another 5-7 min. or until cheese is melted.

And another. Blurry pic, but you get the idea--this one has meat.

Same crust on this one.

2-3 Laughing Cow light goat cheese spreads. I used onion. Spread that all over the crust.

Top with cheese, meat, and veggies of your choice.
Bake for another 5-7 min. or until cheese is melted.