Tequila Lime Shrimp Tacos

I pulled some shrimp out of the freezer last night. I wasn't sure what would come of it. But shrimp tacos are something we haven't had in a long time. I decided to go with a tequila lime marinade, skewer the shrimp and grill.

Tequila Lime Marinde

3 TBS Tequila

2 TBS Olive Oil

2 Garlic Cloves, Minced

1/2 tsp Cumin

1/2 tsp Coriander

1/2 tsp black pepper

1/2 tsp chili powder

1/2 tsp salt

Juice of 2 limes

Mix all together and marinde for about an hour for shrimp. If used on Meat can be marinated overnight or longer.

I served on whole wheat tortillas with fresh avocado, romaine lettuce, cheddar cheese and sour cream. So good! So good! So good!

Don't Cry over the Guacamole!!

So last week was a rough week. I ended up in the hospital for a night. It was totally unexpected, the Doctors were being extra cautious. I hadn't realized how much this experience stressed me out until I made the guacamole. I sliced an avocado in half and attempted to remove the pit the professional way (slapping the knife into the pit to pop it out). Well it slipped and slapped into my thumb. I looked at the cut which was pretty deep and instantly thought "NO WAY am I going to another doctor". And I had a major breakdown. I needed the cry. Luckily the cut was right on the crease and closed up nicely. No stitches or doctors needed!!!

I love guacamole so much!!!

My recipe is simple

2 Ripe Avocados

1 clove of garlic, minced

Juice of 1 lime

Smash together until the avocado is as chunky or smooth as you like

Stir in Diced tomatoes (a heafty amount)

We have been growing tomatoes in our backyard. So this was cherry tomato and yellow grape tomato in this batch

S&P to taste

Chow down! :) And serve with the BEST tortilla chips around. This is a Michigan company that is branching out. If you see these in your store you MUST try them.

Mexican Stuffed Peppers

I couldn't really find a specific recipe so I improvised. I decided to use chorizo in the peppers. I know from experience that chorizo is spicy and greasy, so I wanted to balance it out with something else, I chose ground beef.

There isn't much of a recipe, but these are the ingredients

1lb Chorizo
1lb lean Ground Beef
1/2 Yellow Onion, diced
1/2 Red Pepper, diced
Brown all the above ingredients together
(Must drain well, chorizo is very greasy)

1 Cup Corn
1 Can Black Beans
Shredded Cheddar
Mix in with the meat.

8-10 peppers (1/2's if very large)
Stuff the ingredients into the peppers and bake for 30 minutes on 350.

Fresh from my Garden

The first garden items we have had was the fresh basil. We planted classic basil which took off like a tree. We also planted some sweet basil which has much smaller leaves. Our tomatoes have just started to take off. We planted a few varieties. Classic red, cherry, yellow grape and a medium size that is yellow and green striped. We have been munching on the small ones for a couple weeks, just a few handfuls total. Today we have the first yellow and green one and I picked my first zucchini. In the next few weeks we will be overun with tomatoes and zucchini. I will be busy making sauces! I sliced up some of the tomato and sprinkled with some of the sweet basil and a little salt. These yellow and green ones are so sweet and juicy. I just love them!

My Favorite Breakfast Sandwich

I have been making this sandwich for years. It isn't the healthiest but it sure is tasty. I cook two eggs overhard and then make a classic grilled cheese with them to make a Fried Egg Sandwich. After the egg is cooked assemble like a classic grilled chees with the egg in the middle. Cook until the bread is slightly browned and the cheese is melted.

2 Eggs (fry in pan overhard)

2 Slices of bread

Butter (or substitute) to spread on the bread

2 slices of cheese of your choice (if they are thicker slices use just 1)

Since I used whole wheat bread and reduced fat swiss I felt a tiny bit less guilty. This can be made with cooking spray instead of butter, egg whites, on a low carb wrap (I often use the flatout wraps). But the classic is my favorite.

Sundried Tomato Basil Risotto

I have made risotto a few times and just love it. It is time consuming, but well worth it. And I have learned you can walk away here and there and the risotto will still turn our wonderfully. I have followed Giada's recipe for Basic Risotto from her "Every Day Italian" Cookbook all the times I have made it. So I followed that and made a few additions.

4 Cups Reduced Sodium Chicken Broth (Heat to a simmer and set aside)
3 TBS Butter (1 TBS mixed in at the end)
3/4 Cup finely diced Onion (I used a red onion)
1 1/2 Cups Arborio Rice
1/2 Cup Dry Red Wine
1/2 Cup Parmesan Cheese
3/4 Cup Chopped Sundried Tomato
1/4 Cup Fresh Chopped Basil

Melt 2 TBS butter in a pan. Add the onions and cook for about 3 minutes. Add the rice and mix with the butter and onions. Add the wine and simmer until the wine is almost absorbed. Gradually add chicken broth about 1/2 Cup at a time. Stir constantly until the broth is almost absorbed before adding the next. When all the broth is almost absorbed add the sundried tomato and basil and continue to cook for about a minute or two. Remove from the heat and add the parmesan cheese and the butter. Stir all together and serve immediately.

I served this on top of new york strip steak pieces that we had leftover.

This was so so good. I am so glad to have leftovers (without the steak). I may have to have some more later since we ate such an early dinner.

It has been too long since I made Cookies

I used to make cookies every couple of months and freeze them. I would make multiple batches in one day. I would be in the kitchen for hours and when I was finally done I wouldn't even want a cookie. The last time I made cookies I decided to freeze the dough instead of baked cookies. It made for a much less timely adventure that way. Since I have been pregnant I have not had the desire to bake. Which is not like me. I even bought store bought cookies one day to take to a friend's cabin. I just didn't want to do it. But I decided that for my first Baby Shower coming up in September that I would thank the guests with homemade cookies. So today I didn't have much going on so I made 3 types of cookies and froze most of the dough. I had to bake some for my husband though, he has a major sweet tooth and that would have been mean. I chose three types of cookies.

I have a convection oven and have found that baking all my cookies at 325 on the convection setting leads to perfect cookies. I follow the time suggestions of the recipes, but just keep an eye on them.

I used my cookie scoop from pampered chef to make balls. I stored all the cookie balls in gallon ziplocks and put in the freezer. They are ready and waiting to be baked whenever I decide to do so.

Coconut Chocolate Chip Cookies

(this recipe is adapted from Coconut Toffee Chews from Bakingblonde)

I made two batches today.

2 1/2 Cups Flour

1/2 tsp Salt

1 tsp Baking Soda

(Sift or wisk dry ingredients together and set aside)

1 Cup Brown Sugar (Firmly Packed)

1 Cup Butter (Softened)

1 Cup Sugar

2 Large Eggs

1/2 TBS Vanilla

2 1/4 Cups Flaked Coconut

1 Cup Chocolate Chips

Cream butter and sugar until smooth. Beat in the eggs and vanilla until mixed. Add the dry ingredients and blend until just mixed. Stir in the Coconut and Chocolate Chips.

Bake 350 for 8-12 minutes (until tops are lightly toasted) try not to overbake.

Thick and Chewy Chocolate Chip Cookies

This recipe has been mentioned numerous times on "What's Cooking" message board on the nest.com. I wanted to find the original recipe instead of back tracking through various blogs. This is a "Cook's Illustrated" Recipe.

I made 2 batches today.

2 1/8 Cup Flour

1/2 tsp Salt

1/2 tsp Baking Soda

1 1/2 Stick of Butter (melted and cooled)

1 Cup Brown Sugar

1/2 Cup Sugar

1 Large Egg

1 Large Egg Yolk

2 tsp Vanilla

1-2 Cups Chocolate Chips (or Chunks)

Bake 325 for 15-18 minutes (Check at 13 minutes)

Peanut Butter Chocolate Chunk Cookies

This is a recipe from Ina Garten. I found it on a random website. I should have read the directions more clearly because I didn't press the cookies down before baking as suggested. So I ended up with more of a round cookie. Oh well they still tasted great! I also made two batches of these too.

1/2 pound unsalted butter at room temperature

1-1/2 cups light brown sugar, packed

2/3 cup granulated sugar

2 extra-large eggs at room temperature

2 teaspoons pure vanilla extract

1 cup good smooth peanut butter

2-1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon kosher salt

1 pound good semisweet chocolate chunks

Preheat the oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy. Add the eggs, one at a time. Add the vanilla and peanut butter, and mix. Sift together the flour, baking powder, and salt and add to the batter, mixing only until combined. Fold in the chocolate chunks. Drop the dough on a baking sheet lined with parchment paper, using either a 1-3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands, flatten the dough lightly, then press the tines of a wet fork in both directions. Bake for exactly 17 minutes (the cookies will seem underdone). Do not overbake. Remove from the oven and let cool slightly on the pan, then transfer to a wire rack and let cool completely.