Tequila-Lime Shrimp Tacos with Chipotle Cream Sauce

Excellent new recipe to try. Don't attempt this without the food processor, though. In fact, if you don't have a food processor, go buy it now. It's life changing. Also don't let the cream sauce scare you.... it's all pretty healthy.

TEQUILA LIME SHRIMP TACOS WITH CHIPOTLE CREAM SAUCE

1.5 lbs large, raw shrimp, peeled and deveined with tails removed (fresh is best, but expensive)

MARINADE:

Juice and rind of 1 medium orange

Juice and rind of 2 medium limes

1/4 c. tequila

1 tbsp. granulated sugar

CHIPOTLE CREAM SAUCE:

8 oz. light sour cream

1 clove garlic

2 tbsp. finely chopped red onion

1 canned chipotle chile in adobo sauce (seeded and chopped - one chile, not one can)

1 tsp. adobo sauce (from the can above)

1/2 tsp. ground cumin

1/8 tsp. salt

1 tbsp. chopped fresh cilantro

1 tbsp. freshly squeezed lime juice

ADDITIONAL INGREDIENTS:

1 tbsp. vegetable oil

1 large red bell pepper, seeded and sliced

1/2 red onion, sliced

FOR SERVING:

8 soft taco sized flour tortillas, warmed

1/2 head purple cabbage, shredded

1/2 c. chopped fresh cilantro

Lime wedges

Avocado, chopped

Onions, chopped

1. Marinate Shrimp: Place all marinade ingredients in a large zip bag. Add shrimp. Zip closed and move bag around the coat shrimp. Place flat in the refrigerator for at least 30 minutes, turning every so often to make sure the marinade is reaching all shrimp.

2. Prepare Sauce: Place all ingredients in food processor. Cover and refrigerate until ready for use.

3. Cook the Shrimp: Heat oil in large skillet to medium-heat. Saute bell pepper and onion until slightly charred. Drain shrimp from marinade and add to pan. Stir often, and cook just until shrimp turn pink and curl up. Remove from heat.

4. Assemble Tacos: In warmed tortillas, place shrimp, peppers and onions. Add cabbage, drizzle with chipotle cream sauce and sprinkle with cilantro, onion and avocado. Squeeze lime over taco.

A Change in the Rotation

I have a rotation of three work lunches: egg salad, chicken salad and arugula salad. So it was a welcomed change today when coworker Daniela offered me some of her Tuna and White Bean Salad to go on top of my arugula. I happen to love canned tuna, but I think you'd like this recipe even if you don't like canned tuna because the lemon/capers neutralize the fishy taste. It's just delicious!

2 6 oz. cans tuna, drained

1 15 oz. can cannellini beans, drained and rinsed

1 12 oz. jar roasted red peppers, drained and chopped

2 tbsp. capers

3 tbsp. lemon juice (Daniela suggested more)

1 tbsp. EVOO

1/2 tsp. kosher salt

1/2 tsp. black pepper

In large bowl, combine tuna, beans, red peppers, capers. In separate bowl, whisk together lemon juice, oil, salt, and black pepper.

Pour the vinaigrette over the tuna mixture and toss. Chill.

Recipe and image via A Big Mouthful

Make this recipe!

This is an amazing dessert recipe. I made it over the 4th for the family, and it was such a big hit that I made it again the next weekend for a new crowd. It is definitely a show-stealer. This recipe is actually SO easy, and I promise you, it looks like the cover of a cookbook when it comes out of the oven (besides being incredibly delicious). Note: Definitely add ice cream to the top, preferably Haagen-Dazs (obvi).

For the fruit:

2 lbs firm, ripe peaches (6-8 peaches)

2 tsp. grated lemon zest (I did NOT include this)

2 tbsp. freshly squeezed lemon juice

1/2 c. granulated sugar

1/4 c. all purpose flour

1 c. fresh blueberries

For the crumble:

1 c. all purpose flour

1/3 c. granulated sugar

1/4 c. light brown sugar, lightly packed

1/2 tsp. kosher salt

1/4 tsp. ground cinnamon

1/4 lb. (1 stick) cold, unsalted butter, diced

Directions

Preheat oven to 350.

Immerse peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel and slice peaches, and place them in a large bowl. Add the lemon zest (if using), lemon juice, granulated sugar and flour. Toss well. Gently mix in blueberries. Allow the mixture to sit for 5 minutes. Spoon mixture into ramekins.

For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon and butter in the bowl of an electric mixture fitted with the paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm.

Notably (unhealthy) meal of the week

But so incredibly delicious....

Ingredients:

Kosher salt

1/2 c. heavy cream

3 oz. white truffle butter

Freshly ground black pepper

1 (8.82 oz.) package fine tagliarelle dried pasta (or egg fettuccine)

3 tbsp. chopped fresh chives

3 oz. parmesan, shaved with vegetable peeler

Directions:

Add 1 tbsp. salt to a large pot of water and bring to a boil.

Meanwhile, in a large saute pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 tsp. salt and 1/2 tsp. pepper, lower the heat to very low and swirl the butter until melted. Keep warm over VERY low heat (or else curdles.... as I found out).

Add the pasta to boiling water and cook according to directions. When pasta is cooked, reserve 1/2 c. cooking water, then drain pasta. Add the drained pasta to the saute pan and toss with the truffle cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water, as necessary, to keep the pasta very creamy.

Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved parmesan. Sprinkle with salt and pepper and serve at once.

OMG this is good.

Notable Weekly Meal

I think this is my new go to meal...I am always saying I need to eat more fish, but then I never get around to it until I go out to eat. This dish was so so easy and I had it for lunch every day this week. I just through it over some barley, and it was a filling and delicious meal. I really recommend this one; my coworker also suggested it for dinner parties.

Shrimp and White Bean Cassoulet

Ingredients:

Shrimp and White Bean "Cassoulet"

• 3 tablespoons olive oil , divided
• 2 leeks , white and light green parts only, thinly sliced
• 2 cloves garlic , minced
• Pinch red pepper flakes or 1/2 jalapeno pepper , seeded and minced
• 1 pound medium shrimp , shelled and deveined
• 4 tablespoons chopped flat-leaf parsley , divided
• 2 teaspoons all-purpose flour
• 1/2 teaspoon salt
• 3 tablespoons dry white wine (optional)
• 2 1/2 cups cooked white beans or 2 cans (14.5 ounces) cannellini beans , drained and rinsed
• 1/2 cup vegetable or chicken broth
• 1/3 cup unseasoned breadcrumbs

Directions:Preheat oven to 375°F. Lightly spray six 8-ounce ramekins or a 1 1/2-quart baking dish with olive oil cooking spray or lightly coat with olive oil.In a large nonstick skillet over medium heat, heat 2 tablespoons olive oil. Add leeks, garlic, and pepper flakes; cook, stirring frequently, until leeks soften (do not brown), 3 to 4 minutes. Increase heat to medium-high. Add shrimp and 3 tablespoons parsley; cook, stirring frequently, until shrimp just begin to turn pink, about 1 minute. Stir in flour and salt until combined. Stir in wine, if desired; cook 30 seconds. Add beans and broth; cook, stirring, until mixture just comes to a simmer. Transfer mixture to ramekins.In a small bowl, combine bread crumbs, remaining tablespoon of olive oil, and remaining tablespoon of parsley. Layer bread crumb mixture over top of filled ramekins. Bake until shrimp mixture is hot and tops are lightly browned, 12 to 15 minutes. Serve immediately.

Ina comes through again

I love trying new Ina Garten recipes. Always so rustic and simple and delicious. This capellini from House Beautiful is great.

CAPELLINI WITH TOMATOES AND BASIL

1/2 c. good olive oil, plus extra for pasta pot

2 tbsp. minced garlic (6 cloves)

4 pints small cherry or grape tomatoes

18 large basil leaves, julienned

2 tbsp. chopped fresh curly parsley

2 tsp. chopped fresh thyme leaves

1 tsp. freshly ground black pepepr

1/2 tsp. crushed red pepper flakes

3/4 lb. dried capellini or angel hair pasta

1 1/2 c. freshly grated Parmesan cheese

Extra chopped basil and grated Parmesan for serving

Quick directions:

1. Bring water + salt + oil to boil.

2. Heat 1/2 c. olive oil in pan. Add garlic. Cook for 30 seconds. Add tomatoes, basil, parsley, thyme, 2 tsp. salt, pepper, red pepper. Reduce heat and cook for 5-7 minutes, tossing occasionally.

3. Cook capellini according to directions. Drain. Reserve some pasta water.

4. Place pasta in large serving bowl, add tomatoes and Parmesan, and toss well. Add some of pasta water if too dry. Add extra basil and Parmesan on top.

Degrees of separation cookies

Image via Goop

Just made the most delightful chocolate chip cookies. I got the recipe from Madaket Market blog who got the recipe from Gwyneth Paltrow who got the recipe from Tate's. The cookies aren't as thin and crisp as Tate's but incredibly delicious. (I used Fleur de sel instead of regular salt and it was such a good move!)

Here's the recipe:

2 cups unbleached, all-purpose flour

1 teaspoon baking soda

1 teaspoon salt
1 cup (2 sticks) lightly salted butter, at room temperature
3/4 cup granulated sugar
3/4 cup dark brown sugar, firmly packed
1 teaspoon water
1 teaspoon pure vanilla extract
2 large eggs, beaten

2 cups semi sweet chocolate chips

Preheat the oven to 350º.

Whisk the flour, soda and salt together in a bowl. In another large bowl, mix the butter with a wooden spoon to lighten it a bit and then mix in the sugars. Add the water, vanilla and eggs to the butter mixture. Stir in the flour mixture until just combined and then fold in the chocolate chips. Using two soup spoons, drop the cookies 2" apart onto two nonstick or greased cookie sheets. Bake for eight minutes, rotating the sheets after four minutes. Remove the cookies to a wire rack to cool, and repeat the process with the rest of the batter.

Weekend food for thought:

Goat cheese marinara

I haven't made this delightful looking dish yet, but you can be sure I will soon! Head over to Closet Cooking for the recipe...it looks so easy and so amazing!

Have a great weekend!

You must try this recipe

So, Katie's mom makes the best authentic cajun food. Tonight she gave us her "secret" easy recipe for pecan pralines. They are amazing (and I would say I've had a lot of pralines in my life). I have eaten so many pralines tonight, and I don't regret it for one second. Although this did bring up a debate over the pronunciation of praline: PRAY-leen or PRAW-leen. (I say PRAW-leen).

PECAN PRALINES:

1.5 c. sugar

1 small can Pet milk

1/2 stick butter

2 c. pecans

1.5 tsp. vanilla

In heavy pot, combine milk and sugar. Stir only to mix, and then do not stir again until mixture comes to a rolling boil. When the mixture begins to boil, set a timer for 4 minutes. Stir constantly until timer rings. Remove from heat and add butter, pecans and vanilla. Stir until mixture gets thicker. Drop by teaspoonfuls onto wax paper. Let harden.

Um...yum.

This recipe from Glamour is making my mouth water, even though I just polished off breakfast.

Tomato Egg Cups

Recipe courtesy of Epicurious.com

Ingredients:

*4 medium-size vine-ripened tomatoes

*Kosher salt and freshly ground black pepper to taste

*4 large eggs

*4 tablespoons shredded white cheddar cheese

*4 slices toast, cut into strips

Preparation:

1. Preheat oven to 425F.

2. Slice off and set aside the top third of each tomato. Scoop out the seeds.

3. Place the tomatoes in a glass or ceramic baking dish. Season with the salt and pepper.

4. Break an egg into each tomato.

5. Bake, with the sliced tops, for 10 minutes.

6. Top the tomatoes with the cheese and bake until the cheese is bubbly, 5 to 7 minutes more.

7. Let cool for 5 minutes. Serve with the tops and toast strips (also called "soldiers"-as your child might be delighted to know) for dipping.

My Fav Summer Drink...

Frozen Gin Mojito

1 Can Limeade

1 Bottle Club Soda (to taste though)

1 Can (limeade can) Gin

Several fresh mint leaves

Ice

Blend all together and ENJOY!

Mmmmmm.

so quick, so good...

Image courtesy of Real Simple

Grilled Shrimp and Corn Tacos

(Serves 2, 4 tacos)

1/2 fresh chopped jalepeno (leave seeds for spice)

1 tablespoon of plain greek yogurt

1/2 cup of corn (raw or thawed)

Raw, deveined shrimp

Juice of 1 lime

4 oz cabbage

salt/pepper

EVOO

Tortillas

Combine jalepeno, greek yogurt, lime juice, salt/pepper, corn and cabbage. Let sit, tossing occasionally. Season shrimp to your liking and grill until pink. Warm tortillas and fill with cabbage mixture, topping with shrimp. Enjoy!