Shrimp Tacos

Shrimp Tacos

Shrimp Tacos

A few weeks ago I thought it would be fun to make shrimp tacos, instead of our usual traditional tacos. Don’t get me wrong, I still love me a traditional taco, but I am always one to try something new. Yes, I’ve had shrimp tacos at a restaurant, but to make them at home seemed more time consuming than slapping some ground beef in a skillet and browning it up.  But I have to say this was pretty fast, easy, and filled with amazing flavor! I even made my own sauce to put on the tacos! I know, I got pretty fancy!  Since I had decided to make my shrimp sweet and a little spicy (it’s not really that spicy for those who aren’t spicy fans), I made the sauce to compliment the shrimp. This sauce may not be something you will want to dip your finger in, or lick the bowl clean, and that’s because the mix of spices and lime give it a tart flavor (not too tart, but enough).  But when put on top of the tacos it brings everything together. It’s soooo good!  Hope you enjoy these tacos as much as me and my hubby did!

What you will need:

Shrimp (I purchased a bag of frozen salad shrimp)
Corn tortilla shells (the soft ones)
Red and Green cabbage (or just purchase a bag of cole slaw mix – That’s what I did, but prefer to buy fresh and chop it)
Shredded cheese of your choice (I used lite Mexican blend)
Chili Powder
Cumin
Paprika
Light brown sugar
Garlic clove
Coriander
Cayenne pepper
Honey
Cilantro
Mayo (I use light)
Avocado
Lime
To make the shrimp

In a baggie put the following ingredients: ( I halved the below ingredients because there are only 2 of us. The following measurements are for about a pound of shrimp, so adjust to your needs).

2 tablespoon light brown sugar
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika

Close and shake bag to mix ingredients – then add in shrimp and 2 tablespoons olive oil. Shake until coated, pouring into a skillet. Sauté until you see the marinade thicken and caramelize slightly.Sauted shrimp

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Raspberry Streusel Bars

IMG_1952

Raspberry Streusel Bars

Happy Friday, loves! Hope you have a great weekend planned! Me and the hubby will be off to the beach tomorrow, but before we take off for our day in the sun we will have a cup of coffee and a raspberry streusel bar! They are great for breakfast or a sweet treat after dinner. They are quick and easy to make, and they are delicious!

You can have fun changing the ingredients around, if you’d like. I used milk chocolate chips, but you can try semi chocolate chips, dark chocolate chips, white chocolate chips, or even mix two kinds. You could try dark brown sugar for a more intense flavor, or try a different type of fruit (or jam) like blueberries, blackberries, ect.   That’s the beauty of baking – make it your own!

Ingredients

1  1/4 cup quick oats (I only had rolled oats on hand, but a quick spin in the food processor and I had quick oats!)Raspberry Streusel Bars
1  1/4 cup flour (I prefer oat flour, but used all purpose this time)
1/2 cup firmly packed light brown sugar
1 tsp baking powder
1/4 tsp salt
1 stick of butter softened or melted
1 cup raspberry jam, preserves, or frozen berries (I used frozen, so it wouldn’t be too sweet)
3/4 cup chocolate chips

Combine oats, flour, brown sugar, baking powder, and salt in a large mixing bowl. Stir in butter until mixture is crumbly.

Crumbled mixture

Crumbled mixture

Reserve 1 cup of mixture, set aside. Press remaining mixture into bottom of an 8 in square pan. Bake at 350 for 10 minutes. After removing pan from the oven spread raspberries evenly over crust to within 1/4 inch of the edge. Sprinkle with 1/2 of the chocolate chips. IMG_1935
Combine remaining crumb mixture and remaining chocolate chips, sprinkle on top of raspberries, pressing lightly into fruit. IMG_1936

                   Bake at 350 for 30-35 minutes or until top is golden brown.

All done!

Forgot to take them out right away, so the edges are slightly toasty, but thy are still delicious!

Enjoy!  These also freeze well, so feel free to make a double batch and freeze for future cravings!

Quinoa Salad Recipe

Quinoa? I can’t say it, let alone know what to do with it!

Quinoa Salad (my way)

Quinoa Salad (my way)

Let’s be honest here, did you know how to pronounce quinoa (keen-wah) when you first stumble upon it in an article of a health magazine? I googled that name in a heartbeat.  I didn’t want to be the loser pronouncing it wrong, and then have people snicker at my ignorance when I say, “Why, yes, I love quinoa.” (pronouncing it Qwin- oah)  I have more dumb moments than I’d like to mention, so I do a lot of behind the scenes prep to come off looking knowledgeable and intelligent.

I first heard about quinoa a few years ago. It was (and still is) one of the most talked about foods. They call it a superfood.  Honestly, I was scared of it for a long time. It looked scary to me with those little gooey balls that seemed to be sprouting hairs…. Did that sound dirty to anyone else but me?  Anyway, all I could think was, “You eat that?!”  I think I’ll pass, thank you very much.  Then after having it drilled into my head by countless health magazines, health shows, and John Tesh… yes, John Tesh.  He is quite sneaky – getting into your head with all that Intelligence For Your Life. You remember how I said I have more dumb moments than I’d like to admit? Well, John has helped me have less dumb moments (Thanks, John!). So, after hearing how quinoa seeds contain essential amino acids (like lysine) and good quantities of calcium, phosphorus, and iron – I decided to give it a try. I actually found that it was quite good (when made right). 

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