Shrimp "Tacos"

Hello everyone, I have been M.I.A lately and send my apologies but Amber has been on such a roll and her dishes look so great I thought I should keep my distance. I eat some type of fish for almost every meal and limit carbs, well except for every chocolate recipe I have to try that comes across these pages. It has been raining non-stop in Cali lately and today we had such a beautiful, crisp day that it just begged for me to light the bbq. I made these up in about 15 minutes (plus 15 for marinade), they are fresh, light and can be made indoors also.

1 Butter lettuce package (they make the perfect little cups for tacos)

Marinade

12 deveined shrimp per person (makes 3-4 tacos)

2 limes, zest and juiced

1 TBL Rice vinegar

1/2 orange juiced

1 TBL of honey (I used orange but any will work)

1/2 tsp salt

1-2 garlic cloves, minced

Place all ingredients in a large plastic zipper topped bag, place in refrigerator to marinade for no more than 30 minutes

Slaw

1 10 oz bag of Eat Smart California Slaw or any broccoli slaw bag (they sell these in the produce section of most grocery stores)

*** You can make your own but cutting up fresh broccoli, shredded red cabbage, and shredded carrots***

1/3 Cup Mayo (fat free works but leave out the sugar)

1/8 Cup sugar or 1-2 packs of sugar substitue (such as sweet n low or splenda)

2 TBL Red Wine Vinegar

1/8 cup chopped walnuts or sunflower seed kernels

1/4 cup raisins (I used dried cranberries)

Add all ingredients to a large bowl and mix, set aside.

Cook:

Heat bbq or indoor grill to 350〫place shrimp in a thin layer on the grill and cook for 2-3 minutes per side, shrimp will turn pink and no longer be translucent inside. Do not overcook. Remove from grill to a plate, if necessary remove shell, legs, tail of shrimp and discard.

Assemble:

Take one leaf of lettuce, top with 1 large spoonful of slaw, top with 3-4 cooked shrimp, fold into a taco shape and take a bite. Serve with Sarachi sauce or Asian chili sauce if you like things spicy.

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Menu Plan Monday

 

Here is my list of planned meals for the week. Some of these recipes are new to me. If they are successful I will post them in the upcoming weeks. Have a wonderful week!

Monday-I'm hosting a pampered Chef Party. For the party we'll be making mexican lasagna. This time I'm going to try it with green sauce.

Tuesday-Spaghetti in a creamy tomato sauce(new to me recipe), garlic bread and salad

Wednesday-Beef bourguignon(new to me  recipe), noodles and biscuits

Thursday-Sweet and sour chicken with white rice

Friday-Taco soup 

Saturday-Pasta with ricotta pesto(new to me), garlic bread and salad.

Sunday-Burritos with pinto bean and ground beed filling

View lots of other great meal ideas from other blogs at I'm an Organizing Junkie.

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Chocolate Peanut Butter Hearts

Last Christmas I had bought some cookie cutters that included heart shaped cutters to make sandwich style cookies. I had never made that type of  cookie before, but I always love the way they look with the smaller shaped cut out in the top layer. Since my daughter was going to a Valentine's Day party this week, I decided to try and figure out a recipe that I could use with these new cookie cutters. I looked online at a lot of different Linzer cookie recipes. They sounded wonderful, but I started to think about other ideas and flavors that I could use. Then I thought...chocolate and peanut butter...I love that combination! I started searching for a peanut butter cut-out cookie recipe. I found one that was simple to make. It ended up being a nice dough to work with also. For the filling I chose to use a  pre-made frosting from a tub(keepin' it easy). My daughter and I both thought they were fun and easy to make. Yummy too!  For another idea, try using sugar cookie dough with vanilla frosting and sprinkles. My changes/additions are in bold italic.

 

 

 

 

 

 Ingredients

• 1 cup creamy peanut butter
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1/3 cup 2% milk
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• I added 1/2 teaspoon salt
• 1 tub of chocolate frosting(I used chocolate fudge)

Directions

• In a large bowl, cream peanut butter and sugars until light and fluffy, about 4 minutes. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.
• On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with 2-in. to 4-in. cookie cutters. Place 2 in. apart in ungreased baking sheets.
• Bake at 375° for 7-9 minutes or until edges are browned. Cool for 1 minute before removing from pans to wire racks to cool completely.
• I used a big heart cutter for the bottom layer and a big heart and a smaller heart cutter to make the top layer.
• I sprinkled the top layer with a little bit of white sugar before baking.
• For best results bake the top layer and bottom layer separately. The top layer bakes much faster. I baked the top layer for 5 minutes and the bottom layer for 7 minutes.
• Once cooled, assemble the cookies by spreading a thin layer of frosting between the two layers.

peanut butter dough recipe courtesy of Taste of Home

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Garlic Cheese Biscuits

 

We almost always have some sort of bread with our dinner. Sometimes I'm good and try to avoid eating it myself, but when I make these garlic cheese biscuits, I usually have to have at least one. The recipes I have found before never seem to have NEARLY enough garlic for my taste. What I've done is just take the recipe on the back of the Bisquick box and up the garlic amount by quite a bit.(Sometimes a lot more cheese too)

2 & 1/4 cups Bisquick

2/3 cup milk

1/2 cup shredded cheddar cheese

1 & 1/2 teas. garlic powder

2 Tablespoons butter

1/2 teas. garlic powder

Mix Bisquick, and 1 & 1/2 teaspoons garlic powder together. Mix in cheese, then milk.  Drop big spoonfuls onto a lightly greased cookie sheet. Bake at 400 for 10-15 minutes. Melt butter and mix with 1/2 teas. garlic powder. Brush generously on top of biscuits when they come out of the oven. Makes 6 nice size biscuits.

 

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Slow Cooker "Ribs"

 

When making my grocery list the other day I asked my husband if he had any dinner requests. He suggested these "ribs" which are one of his favorite recipes of mine that I make. My mom used to make them while I was still at home. I always loved the smell of them cooking all day in the slow cooker. Anyone who has read this blog before may already know that I LOVE using a slow cooker! They make getting dinner ready so easy!  This recipe is also incredibly simple. I always call these ribs, but they are really pork strips. Enjoy!

Ingredients:

Pork strips, with or without bone(adjust the amount depending on the size of your family. I often make a small amount)

1 bottle of your favorite bbq sauce

1 onion, sliced

2 garlic cloves, minced

garlic powder

pepper

salt

onion powder

2 tablespoons oil

Heat up oil in a pan. Add pork and sprinkle(to your liking)with garlic powder, salt, pepper and onion powder. Lightly brown for a few minutes. Add pork to your slow cooker. Cover with onions, minced garlic and bbq sauce.Sometimes I'll add some additional garlic and onion powder to the slow cooker. Cook on low for approx. 8 hours(time may vary depending on slow cooker and amount of pork).

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Blueberry Oatmeal Muffins

 

My kids LOVE muffins for breakfast(I do to)! I had the urge to make some blueberry muffins today. I don't have a go to blueberry muffin recipe. A blueberry muffin with oats in them sounded yummy so I grabbed my Taste of Home Quick Cooking cookbook and sure enough, there was on in there. We all loved these little muffins. I must add a disclaimer though...I don't really care for overly sweet blueberry muffins, you know, like the ones you find in the bakery section at the store, covered in 1lb of sugar each? My husband on the other hand loves those kinds of muffins. I like more of a simple and sweet muffin packed with blueberries. These, to me, are the perfect breakfast muffin for that reason. You could make these healthier by adding some whole wheat flour in place of some or all of the white flour. You could also use half oil and half applesauce. I, for the most part, stuck to the original recipe.

Ingredients:

1 & 1/4 cups white flour

1 cup quick oats

1 teas. baking powder

1/2 teas. baking soda

1/4 teas. salt (I used 1/2 teas)

(I added 1/2 teas. cinnamon in the dry mix)

1/2 cup sugar

2 egg whites ( I used 1 whole egg)

1/2 cup water ( I used 1/2 cup milk)

1/3 cup oil

1 cup fresh or frozen blueberries(I used frozen and I mixed them in a little flour first to help keep them from bleeding into the batter)(I also used a little more than 1 cup)

2 tablespoons sugar

1/4 teas. cinnamon

Mix flour, baking powder, baking soda, salt together. Mix sugar, eggs, water and oil together. Mix dry ingredients into the wet ingredients. Add oats and mix. Fold in blueberries. Mix 2 tablespoons of sugar with cinnamon and set aside. Scoop into a greased muffin pan. Fill about 2/3 full. Sprinkle with cinnamon sugar mixture(I left this part out, but I'm sure it would be delicious)Bake at 400 for 18-22 minutes. Makes about 12 muffins.

 

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Our New Facebook Page

The Lonely Baker now has a facebook page ! Keep up-to-date on all of our recipes. We try and post, on average, one recipe a day. Enjoy! Pin It