Sweet and Spicy Shrimp Tacos

Ingredients:

8 small flour tortillas

1 lb. shrimp, raw, detailed and deveined

8 tbsp fresh salsa, divided (see my recipe)

1 cup red cabbage, shredded

1 avocado, diced

4 tbsp cilantro, chopped, divided

1 lime, for juice

Sweet and Spicy Sauce

1 cup dark corn syrup

1/4 cup honey barbeque sauce

1/4 cup honey

1/2 an orange, for juice

1/2 a lemon, for juice

1/2  tsp cayenne pepper

1 pinch dried chipotle powder

Salt, to taste

Directions:

Heat a small amount of oil in a large pan; add shrimp.  Cook shrimp until opaque (about 5 minutes for large shrimp); remove from heat.  Meanwhile in a large mixing bowl combine all sauce ingredients; stir until well incorporated.  After making sauce, heat tortillas to desired temperature using preferred cooking method (ex: bake, grill, etc.) (if using a microwave, wet a piece of paper towel and place on top of the stack of tortillas).  Meanwhile, drain any liquid from shrimp; add shrimp to bowl of sauce and coat thoroughly.  To assemble tacos, place desired quantity of shrimp and top with cabbage, 1 tbsp salsa, avocado, cilantro, and lime juice!  For even more kick add diced jalapenos and hot sauce.  

This is shown paired with black beans and cilantro corn rice.  To make rice, simply boil some long grain rice in a half chicken stock, half water mixture and toss with sweet yellow corn, chopped cilantro, salt and pepper (to taste) and a little lime juice if desired!

Macaroni and Cheese

Ingredients:

4 cups favorite shaped pasta, uncooked (I use cellentani)

3 tbsp butter

3 tbsp all-purpose flour

3 cups whole milk

1/2 cup (4 oz.) Velvetta cheese, cut into small chunks

3 1/2 cups shredded sharp cheddar cheese

Salt and pepper, to taste

Directions:

Preheat oven to 400°.  Cook pasta according to package directions; drain.  Meanwhile, melt butter in a large sauce pot; whisk in flour.  Continue whisking until mixture has fully incorporated and slightly brown; pour in milk.  Continue whisking until the sauce has thickened slightly then add Velvetta cheese. Stir until cheese has melted into sauce; add shredded cheddar in batches until it has all been used.  Season sauce with salt and pepper to taste, then stir in drained pasta.  Pour mixture into a large greased baking dish and bake for 25 – 30, or until top is lightly browned and bubbly. 

Roasted Cauliflower with Pancetta and Parmesan

Ingredients:

1 head cauliflower, cored, and cut into florets

1 shallot, diced

3 cloves of garlic, minced

3 oz. pancetta, diced

2 tbsp parmesan cheese, grated

2 tbsp olive oil

1 tsp lemon juice

1/4 tsp rosemary, chopped

1/4 tsp thyme, chopped

Salt and pepper, to taste

Directions:

Preheat oven to 400°.  Place cauliflower onto a greased cookie sheet; top with remaining ingredients.  Stir cauliflower mixture to coat, then bake in the oven for 30 minutes or until cauliflower is tender and pancetta is crispy.  Half way through cooking time, remove cauliflower from the oven and stir (add additional seasonings, parmesan, or lemon juice if needed).  

Tilapia with Crab Stuffing

Ingredients:

4 tilapia fillets

1 onion, diced

1 celery rib, diced

1/4 cup plus 6 tbsp butter, divided

1 cup lump crab meat, drained

1/3 cup dried breadcrumbs

1/3 cup mayonnaise

1 egg, beaten

1/4 tsp old bay seasoning

1/2 lemon, for juice

1/4 tsp paprika

Salt and pepper, to taste

Directions:

Preheat oven to 400°.  In a large skillet, melt 1/4 cup butter; add onion and celery and sauté until tender.  Remove pan from heat and stir in crab, breadcrumbs, mayonnaise, egg, and old bay seasoning (be sure the pan is completely removed from heat to prevent egg from scrambling).  Place fillets into an ungreased baking dish, and spread 1/3 cup of the crab mixture on top of each fillet; melt remaining butter and pour over fish then squeeze lemon juice on top.  Season with paprika, salt, and pepper and bake uncovered for 15 – 20 minutes or until fish flakes easily with a fork.  Serve with pan juice spooned over fish as a sauce.  

Shown paired with garlic chive mashed potatoes and garlic and lemon broccolini.

Garlic Chive Mashed Potatoes

Ingredients:

6 large russet potatoes, peeled and chopped

1/2 cup heavy cream

1/4 cup butter or margarine

2 tbsp sour cream

4 cloves garlic, minced

2 tbsp dried chives

Salt and pepper, to taste

Directions:

Cook potatoes in boiling water until fork tender (about 20 minutes); drain.  Place drained potatoes into a large mixing bowl; add heavy cream, butter, sour cream, garlic, and chives.  Mash together using a potato masher or mix using a hand mixer.  Season to taste with salt and pepper, and serve with additional butter if desired. 

Garlic and Lemon Broccolini

Ingredients:

Olive oil

4 cloves garlic, minced

1 shallot, diced

1 bunch fresh broccolini

1 tsp lemon zest

Salt and pepper, to taste

Directions:

In a large pan, heat olive oil; add garlic and shallots and cook until lightly browned.  Add broccolini and sauté until it is crisp tender.  Season with salt and pepper to taste and toss with lemon zest.