Shrimp Tacos

TortillasI am a big fan of Pioneer Woman, if you haven't heard of her check out her website (awesome recipes w/photos, give-aways, and more).  She recently posted a Shrimp Tacos recipe .... and even though I am not one to mix seafood and mexican, It looked absolutely delicious. I exchanged the Pico de Gallo for fresh mango salsa and did a little bit different of a coleslaw recipe.

Ingredients:

Slaw:
1/2 head Cabbage, Sliced Thin
1/2 head Purple Cabbage, Sliced Thin
4 carrots
1 onion sliced thin
~1/4 cup Mayonnaise
6 Tablespoon Rice or White Vinegar 
~2 Tablespoon Sugar (to taste)
Salt to taste


Directions: 
Chop or slice thinly the cabbage, carrots, and onion. Place them into a large bowl and mix in the vinegar, mayo, sugar, and salt. If you prefer a more creamy slaw then add more mayo, if you like a more vinegary slaw then less mayo and more vinegar.  Place in fridge and let it chill. It's a good idea to do this either the night before or at least an hour before dinner. 


Salsa:
Tomatoes
Onions
Jalapenos
Lime
Mango or Peach
Salt
Avocado
Cilantro

Directions:
Chop the ingredients of your choice and mix together.  I made a list of what I like to put in my salsa, but you really can't go wrong.


Shrimp:
2 Tablespoons Olive oil
1-1/2 pound Shrimp, Peeled And Deveined, Tails Removed
1 can (6 Ounces Approx) Mexican Tomato Sauce Or Enchilada Sauce
1/2 teaspoon Cumin



Directions
Heat up oil in a large frying pan and add in shrimp. Once they have turned pink and are cooked, add in the Tomato Sauce and cumin. Cook until the sauce is bubbly.

Grab a plate, place a tortilla down, then add your shrimp w/sauce, the coleslaw, salsa, sour cream, and then a slice of avocado.  Enjoy!

PS- My next post will be making your own Tortillas!

Thai Pork with Peanut Sauce

I love pulled pork. Dinosaur BBQ out in Syracuse, NY was one my favorite places to eat. They know how to do BBQ! Since we do not own a smoker, the crock pot is the next best way to make pulled pork. This recipe puts a different spin on the traditional BBQ pulled pork.  Give it a try and let me know your thoughts.

Thai Pork with Peanut Sauce

One 2 lb boneless pork loin, cut into 4 pieces

2 large red bell peppers, seeded and cut into strips

1/3 cup prepared teriyaki sauce

2 tablespoons rice vinegar

1 teaspoon red pepper flakes

2 cloves garlic, minced

1/4 cup creamy peanut butter

 Rice

For Serving:

1/2 cup chopped green onions

1/4 cup chopped dry-roasted peanuts

2 limes

Directions:

1. Coat the slow cooker with nonstick cooking spray.  Put the pork, bell peppers, teriyaki sauce, rice vinegar, red pepper flakes, and garlic in the cooker.  Cover and cook on LOW until the pork is fork-tender, 8-9 hrs

2. Remove the pork from the cooker and coarsely chop.  Add the peanut butter to the liquid in cooker; stir well to dissolve the peanut butter and blend with the liquid to make the sauce.  Return the pork to the sauce and toss to coat the meat evenly.

3. Serve in shallow bowls over hot jasmine rice, and sprinkle each serving with some of the green onions and peanuts.  Pass the lime wedges.

Maple Syrup Dressing

Who doesn't love Maple Syrup? In our house you can catch people drinking it straight, putting it in coffee, or sweetening up the homemade yogurt. I seriously buy it by the gallon. I also use it in my Maple Oat Bread that I bake for the markets.  So try out this dressing and I know you'll become a fan. 

Maple Syrup Dressing

Ingredients:
3/4 cup Maple Syrup
1/2 cup Apple Cider Vinegar
1 tsp sea salt
1 clove of garlic minced
1 1/2 tsp ground mustard
1 cup of Extra Virgin Olive Oil


Mix them in the order listed at enjoy over your favorite salad (with goat cheese of course)!

So I've been working on a quilt for my bedroom for a while. I am new to quilting, but really having fun with the whole process. I am not one to necessarily follow a patter, but get an idea in my head and develop it as I come across different fabrics. I have just finished the top part and now I have to figure out what to do with the back (cream muslin or another color?) and how to actually do the quilting.  In the meantime, here are few photos of my creation and any comments would be appreciated. 

Honey Poppy Seed Dressing

How tired are you of the same old salad dressings from the store? Over-priced, filled with bad for you (and tasting) oils, or lack any flavor type dressing. Nothing like warmer weather that sets in the craving for delicious garden salad and it is up the dressing that can either have your taste buds dancing or drown it in a pile of hydrogenated oils. I am here to rescue your salads and taste buds with a series of fantastic, simple, and delicious salad dressings.


Honey Poppy Seed Dressing
1/4 cup of honey (preferably local. one of these days we'll get some bees of our own)
3 tablespoons of Cider Vinegar (or something fruity)
2 teaspoons of your favorite mustard
2 teaspoons of poppy seeds
1 small shallot or 2 tablespoons of minced onion
salt and pepper to taste
2 tablespoons of Olive Oil (preferably Extra Virgin, First Cold Press)

Whisk the honey, vinegar, and mustard together till thoroughly mixed.
Continue to whisk in the poppy seeds shallot/onion, and salt/pepper.
Lastly, whisk in the olive oil.

You'll probably want to double this recipe because it is sooo good.

enjoy!

tomorrow I'll post one that contains Maple Syrup ( I buy it by the gallon)