Shrimp Tacos

INGREDIENTS
Servings: 12 Tacos

2 pounds shrimp, deveined & tails removed

1 teaspoon paprika

1 teaspoon garlic powder

½ teaspoon dried oregano

1 teaspoon cumin

½ teaspoon red pepper flakes

½ teaspoon salt

24 bamboo or metal skewers

4 tablespoons olive oil

Creamy cilantro sauce:

1 cup sour cream

3 tablespoons cilantro, minced

1 teaspoon lime zest

¼ teaspoon salt

2 tablespoons lime juice

1 ½ cups green cabbage

1 ½ cups red cabbage

1 tablespoon jalapeño, minced

24 corn tortillas

Toppings:
Lime wedges

Cilantro

PREPARATION
1. In a large bowl, season shrimp with paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine.

2. Using 2 bamboo or metal skewers poke through the top and bottom of the shrimp and push down to the bottom of the skewer. Add 3 more shrimp to the same skewer and repeat until all of the shrimp are used.

3. Right before you put the shrimp on the grill, brush each skewer with a generous amount of olive oil, to prevent sticking.

4. Grill over high heat for 3 minutes, brush the top side with more olive oil, flip, and let cook for an additional 3 minutes. Remove from skewers & set aside for taco assembly.

5. In a bowl, combine all creamy cilantro sauce ingredients. Stir well to combine.

6. In a large bowl, combine green cabbage, red cabbage, and minced jalapeño. Pour half of the sour cream mixture over the cabbage, saving the other half for extra sauce to put on the tacos.

7. Assemble the tacos on corn tortillas. Add the cabbage mixture, followed by the shrimp. Top with the creamy cilantro sauce, cilantro, and a squeeze of lime juice.

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BBQ Bean Burritos with Grilled Peach Salsa

From the book: Thug Kitchen

 

BBQ Beans

  • ½ yellow or white onion, chopped
  • 3 tablespoons tomato paste
  • 3 to 4 cloves garlic, minced
  • 4 chipotle peppers in adobo sauce* plus 1 tablespoon of the sauce
  • ¼ cup vegetable broth or water
  • 2 tablespoons orange juice
  • 2 tablespoons light brown sugar
  • 1 tablespoon molasses
  • 1 teaspoon soy sauce or tamari
  • 3 cups cooked pinto beans**

Burrito Stuff

  • 6 burrito-size flour tortillas
  • Spanish Rice
  • Shredded lettuce
  • Grilled Peach Salsa (see below)
  • Sliced avocado

INSTRUCTIONS

  • First, make the BBQ beans: Throw the onion, tomato paste, garlic, chipotle peppers and sauce, broth, OJ, brown sugar, molasses, and soy sauce in a food processor or blender and run that fucker until a smooth sauce forms. Pour that into a medium saucepan over medium-low heat, fold in the beans, and simmer until everything is warm and the beans absorb all that flavor, 5 to 10 minutes.
  • To make the burritos: Grab your tortilla and pile in a scoop of the beans, some rice, and a handful of lettuce and top with the peach salsa and some avocado. (Using foil paper when rolling your burrito actually helps to keep the shape and keep all of the ingreients inside). Serve right away because burritos wait for no motherfucker. (Seriously, it’ll get soggy, if left for too long).

* These smoked peppers come packed in sauce and are sold in a tiny can at most stores near the salsa and beans.

** Two 15-ounce cans if you aren’t cooking this shit yourself

Black Bean Torta

From Thug Kitchen:

INGREDIENTS
  • 1/2 cup vegan mayonnaise (preferably Just Mayo brand; may substitute regular mayonnaise)
  • 2 tablespoons sauce from a can of chipotles en adobo, or more as needed (may substitute your favorite chipotle-flavored hot sauce)
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ground ancho chile powder
  • 1 teaspoon ground cumin
  • 3 cups cooked or canned no-salt-added black beans (from two 15-ounce cans, drained and rinsed)
  • 1 1/2 cups homemade or no-salt-added vegetable broth (see related recipe)
  • 1/2 teaspoon fine sea salt, or more as needed
  • 1 tablespoon fresh lime juice
  • 6 kaiser rolls, split and toasted
  • Small romaine lettuce leaves
  • Flesh of 1 medium avocado, sliced
  • 2 medium tomatoes, cored and sliced
  • 1 small red onion, sliced

Whisk together the mayonnaise and the 2 tablespoons of adobo in a small bowl until smooth. Taste, and add adobo as needed.

Heat the oil in a large, deep skillet or soup pot over medium heat. Once the oil shimmers, add the onion and cook, stirring occasionally, until it starts to turn golden, about 5 minutes. Add the garlic, ancho chili powder and cumin; cook for 30 seconds.

Stir in the beans, broth and the 1/2 teaspoon of salt. Bring the mixture to a boil, then reduce the heat to medium-low so the mixture is barely bubbling. Use a potato masher or large spoon to smash as many of the beans as you can, leaving the mixture chunky. Cook, stirring occasionally, until the mixture becomes very thick, 15 to 20 minutes. Stir in the lime juice, and turn off the heat. Taste, and add salt as needed.

To make the tortas, layer on the bottom halves of the toasted rolls, in the following order: some of the chipotle mayo, the romaine lettuce leaves, a good portion of the beans, the avocado, tomato and red onion. Smear the toasted sides of the top halves with the remaining chipotle mayo. Serve immediately.

 

4th Annual Cookies and Cocktails- Lemon Swig Cookies & Upside down Pineapple cake

That time of year again folks! Where we have the cookies and cocktails party! It was a great time and people really came out with some good cookies. This year we did trophies which made it all the more funner. ( i can use the word funner because it is my blog). The winners get to keep the trophies for a year, return them next year to pass onto next contestant winner. My new cricut machine helped me make awesome decorations for the party which were not photographed :(.

This year I made Lemon Swig Cookies! 

  • 1 Cup Butter, softened
  • ¾ C Vegetable Oil
  • 1¼ C Sugar (plus ¼ cup reserved)
  • ¾ C Powdered Sugar
  • 2 T Water
  • 1 teaspoon lemon juice
  • 1 Tablespoon lemon zest
  • 2 Eggs
  • ½ t Baking Soda
  • ½ t Cream of Tarter
  • 1 t Salt
  • 5½ C Flour
  • Lemon Cream Cheese Frosting:
  • 1 (8 ounce) package cream cheese,
  • softened
  • ¼ cup butter
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 5 cups confectioners’ sugar
  1. Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, baking soda, cream of tarter, and salt. Set aside.
  2. In a large mixing bowl, cream together butter, vegetable oil, sugar (1¼ C), powdered sugar, and water. Add in lemon juice and lemon zest.. Add in eggs.
  3. Slowly add in flour mixture until combined. Roll the dough into golf sized balls and place onto a non stick cookie sheet.
  4. To give the cookies their signature rough edge, dip the bottom of a glass into the reserved ¼ cup sugar and press onto the cookie ball to flatten the cookie. You still want the cookie to be thicker so don’t press them to thin.
  5. Bake for 8-10 minutes or until the bottom is lightly brown. The cookies stay soft so do not over bake.
  6. To make the lemon cream cheese frosting: Beat cream cheese, butter, lemon juice, lemon zest, and vanilla together until smooth and fluffy. Add confectioners’ sugar. Beat until creamy

Upside Pineapple Cake Cocktail

I had this at a chinese restaurant once and I wanted to make it for the occasion!

Ingredients
  • Pineapple Juice
  • Cake Vodka
  • Malibu Rum
  • Grenadine
  • Ice
Instructions
  1. Use a tall drinking glass and fill ⅓ full with ice.
  2. Add a double shot of Cake Vodka.
  3. Add a single shot of the Malibu Rum.
  4. Fill glass with Pineapple Juice.
  5. Pour a bit of Grenedine over the top. The red should float to the bottom & the drink will actually resemble pineapple upside down cake.
  6. Enjoy :)

Dying Polyester Curtains- it can be done!

Another curtain project… I really wanted curtains for my classroom without spending a lot of money. I searched everywhere, Facebook yard sales for orange curtains. ( I have a Dr. Seuss theme going on in my room).
I also need to add that I HATE curtains. They are so expensive and its so hard to pick the correct one.
I found white curtains at this place in my town Called Big Value Outlet. 3.99 a panel which was perfect for my budget. I figured I would bring them home and Dye them, I’ve dyed shoes before how hard could it be?
When I picked up Orange RIT dye at the store I found that all of them said not suitable for polyester. OF COURSE the curtains I purchased were 100% polyester.Turns out you can’t dye polyester because its plastic fibers that wont take on dye. I quickly googled how to possibly dye Polyester and found some ways. I love a good challenge.
I needed somewhere to dye all of these curtains because well, I’m afraid to ruin my mothers tub. I bought a plastic bin from Target, which the dye did not affect so I later used it as storage in my classroom. I also did this project outside with the hose. First thing you need to make a dye successful is Rubbing Alcohol. One part alcohol to 7 parts water. It also says to use very hot water to try and melt the fibers. I couldn’t do this because I was using the hose outside. I stirred curtains occasionally.
I think what really worked is how long I dyed the curtains for. I left them outside in their dye for over 24 hours. ( with a lid). I left them in full sun in hopes that the sun would heat the water. The problem when dying polyester I find is that the shade of color is going to be very light. Lucky for me that’s what I wanted.
When I took the curtains out to try, I laid them flat on the floor. This created puddles of water and made a tie-dye effect or marble effect. If you do not want this effect I suggest hanging them up so the extra water drips out of the curtains. Whatever you DO NOT wash them.
Once they are dry I took a hot iron and ironed every curtain panel. I still have not washed the curtain and I am not sure how they would hold up if they were washed. BUT I did read about the dye rubbing off on hands and whatever you placed polyester on. That did not happen to me! The dye seems pretty permanent.
The curtains are a beautiful color and I am so happy!

   
   

Honey Garlic Chicken

I have the worst luck with making chicken, I don’t know what it is, This sauce came out thick like weird molasses candy, and I just felt so unhealthy eating it. Not sure If I will make it again, but happy I tried it.

Ingredients:

  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 pound boneless, skinless chicken breasts, cut crosswise in half
  • Kosher salt and freshly ground black pepper, to taste
  • 2 large eggs, beaten

For sauce:

  • 1/2 cup honey, or more, to taste
  • 4 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • In a medium saucepan over medium high heat, combine honey, garlic and soy sauce. In a small bowl, combine cornstarch and 1/4 cup water. Stir mixture into the saucepan until thickened, about 1-2 minutes; set aside.
  • Heat vegetable oil in a large skillet over medium high heat.
  • In a large bowl, combine flour, thyme, oregano, paprika and cayenne pepper.
  • Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour mixture, dip into eggs, then dredge in flour mixture again, pressing to coat.
  • Working in batches, add chicken to the skillet, 2 or 3 at a time, and cook until evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.
  • Serve immediately with honey garlic sauce.

Funfetti Goey Bars

My boyfriend loves all things funfetti and cake batter so I made these for valentines dinner in a heart shaped pan and he couldn’t get enough of them! Thank you! 

INGREDIENTS:

  • 1 yellow cake mix
  • 1 stick (1/2 cup) butter, softened
  • 1 egg
  • 2/3 cup sprinkles, divided
  • 1/2 cup (from a 14 ounce can) sweetened condensed milk
  • 1 cup white chocolate chips

DIRECTIONS:

  1. Preheat oven to 350 degrees. Line a 9×9” pan with foil and spray liberally with cooking spray.
  2. Add cake mix, butter, and egg to the bowl of an electric mixer fitted with a paddle attachment. Mix until a thick dough forms. Add 1/3 cup sprinkles and stir until incorporated.
  3. Press about 2/3 of the dough into the bottom of the prepared pan. Sprinkle with white chocolate chips and remaining 1/3 cup sprinkles. Pour sweetened condensed milk over the top. Separate remaining dough into small balls and evenly space over the top of the bars. Press down to flatten.
  4. Bake bars for about 30 minutes, or until they just begin to brown. Cool completely before slicing, otherwise the mixture will be too gooey to cut.

The All American Pie

I found this recipe on pinterest and I chose it because I wanted a different take on the classic red white and blue desserts but something still red white and blue. This was fun to make and easy! I wish that I didn’t have to use pie filing because I have strong feelings against it. BUT it is the only way to obtain the visual that you want. Thank you for the inspiration!

Ingredients:

  • Cherry Filling
  • Blueberry Filling
  • Ready made Pie Crust
  • Fresh Blueberries
  • Fresh Strawberries

For stripes part of pie mix cherry filling with free sliced strawberries.  For the “stars” portion mix  a can of blueberry pie filling and about a 1/4 cup of fresh blueberries.

Create a corner with tin foil so that fillings do not mix together. This creates clean lines, to see both red and blue. I removed the tinfoil and then added some stars and stripes,

Bake  at 400 degrees for about 15 minutes then turn the oven down to 375 degrees and continue baking for 45 minutes or until golden brown.

  
Success!

Pineapple Banana Bread

Its been a while since a recipe has disappointed me, so I guess it was time. This is advertised as a ” Moist Banana Bread” and in search of the perfect Banana Bread I figured I would try it. I followed the recipe exactly so I am not sure what happened, It tasted alright but was not moist.

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup mashed ripe banana
  • 1/3 cup drained crushed pineapple
  • 1/2 cup flaked coconut
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Directions:

  1. In a bowl, cream butter and sugar. Beat in eggs. Stir in banana, pineapple and coconut. Combine dry ingredients; stir into creamed mixture just until combined. Spoon into a greased 8-in. x 4-in. loaf pan.
  2. Bake at 350-f degrees for 65-70 minutes or until bread test done.
  3. Cool in pan 10 minutes; remove to a wire rack.

Fail!!