Shrimp Tacos with Cilantro Lime Sour Cream

I love tacos of any kind.  I really love shrimp, too.  So why not combine the two?

I found this recipe on the internet and really liked it.  It reminds me of the street taco craze currently taking place.  I used frozen shrimp and they were delicious!

You will need:

20 medium prawns, peeled and deveined
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper (optional)
1 tablespoon olive oil
4 corn tortillas
oil for frying
shredded lettuce
diced tomatoes
sliced avocado
cilantro lime sour cream (recipe follows)


In a bowl whisk together olive oil, garlic, cumin, salt and cayenne pepper (if using). Add in shrimp and toss to coat completely. Cover and refrigerate for 20 minutes to give the flavors a chance to marry.
Cook shrimp in a skillet on medium heat until pink and cooked through, about 5 minutes. Turn off heat and cover to keep warm.
Use enough oil to lightly coat the bottom of a small pan, about 2 tablespoons. Heat over medium-high heat. Cook tortillas one at a time until soft, about 30 seconds on each side. Fold over to make a taco shell. As you cook each tortilla, place them on paper towels to absorb any of the oil left over.
Spoon 5 shrimp into each taco shell. Top with lettuce, tomato, avocado and cilantro-lime sour cream.
Serve immediately.

Cilantro-Lime Sour Cream

You will need:

1/4 cup sour cream
2 tablespoons chopped fresh cilantro
1/4 teaspoon cumin
juice and zest from one lime
salt to taste

Flank Steak Salad with Dijon Vinaigrette

I have read time and time again to limit your red meat.  WHAT?!?!?  I am a steak and potatoes kind of girl.  I mean I love my red meat.  Give me a filet cooked medium rare and I am in heaven.  I thought surely there has to be a way to enjoy my steak and make it healthy.

Well wouldn't you know my latest Prevention magazine featured Cat Cora.  Cat wrote a recipe for Tangy Steak Tacos. JACKPOT!  I knew I could even make this healthier.  Flank Steak Salad!

I will admit, I am NOT a fan of any steak outside filet and the occasional rib eye.  Well I shocked even myself!

Tips I learned making Flank Steak Salad:

• Don't overcook your meat!  A cool or warm pink makes meat tender and juicy.
• Salads are really like a piece of art.  Whatever you like - throw it in!  There is no limit on what vegetables or even fruits can make your salad amazing.
• Tent your meat!  After cooking meat of any kind, place on plate and tent with foil for at least 5 minutes. This pulls back in all of the juices and really makes a difference.
• You can always make your own dressing.  The foundation is vinegar/mustard and olive oil.  From there, season it to your desire.

Flank Steak Salad:

1lb of Flank Steak

Chop House Marinade (Kroger Brand)

Lettuce
Cherry Tomatoes
Mushrooms

Spinach

Yellow Bell Pepper

Red Bell Pepper

Green Onion

Parmesan

Olive Oil

Salt

Pepper

Dijon Vinaigrette:

Dijon Mustard

Olive Oil

Honey

Salt 

Pepper

Directions for steak and salad:

Marinate your steak in the marinade overnight.  Remove from the fridge and allow to warm to room temperature.  Chop your salad, bell peppers and green onions.  Plate with your spinach and blue cheese crumbles.  Salt and Pepper to taste.  Remove meat from marinade and pat dry.  In a large non-stick skillet on medium high, add two tablespoons of olive oil. Once hot, add meat.  Cook 3 minutes on each side.  Remove from heat and tent with foil for 5 minutes.  With juices still in pan that you cooked meat in, add sliced mushrooms and cherry tomatoes. Cook for 2-3 minutes.  Slice meat and add to salad.  Add tomatoes and mushrooms.  Add Dijon vinaigrette.  Top with grated Parmesan.  Serve immediately.

Directions for dressing:

Mix all ingredients, EXCEPT olive oil.  Once mixed, add olive oil while whisking.

Spiced Chicken with Onions, Couscous and Lentils

I currently subscribe to Better Homes and Gardens, Whole Living, Prevention and Women's Fitness.  I have read time after time about replacing starches with complex carbs such as couscous and lentils.  I always thought these foods were for the super healthy or rich and famous.  Little did I know!

After months of trying to quit macaroni and cheese and french fries, I thought "what the heck?"  I can surely make couscous and lentils to my liking.  Passing it by Heath will be another matter.

I found this recipe through Rachel Ray via the Food Network.  

Tips I Learned from cooking Spiced Chicken with Onions, Couscous, and Lentils:

• Couscous and lentils do not have much flavor. It is key you flavor the water and continue to taste for additional seasonings.
• Couscous has the texture of rice. It can be eaten alone or combined with whatever suits your taste.
• Lentils are a form of beans.  It would be wise to salt these generously and add some type of fat for flavoring. Olive Oil or a pat of Butter.  If you aren't weary of fat - bacon drippings or ham would be wonderful.  But that I guess that defeats the purpose! :)
• Try and try again.  I believe the more you cook couscous and lentils, the better they will taste and the more variations your will create.
• Use fresh ginger! It makes a difference.
• Loved the cinnamon and ginger combination. Chicken tasted great! Also, stove top and oven combination cooking provides a juicy piece of chicken.

Spice Chicken with Onions, Couscous, and Lentils (All credit to Rachel Ray and the Food Network)

3 cups chicken broth

3/4 cup couscous

1 cup dried lentils, rinsed and drained

2 garlic cloves, smashed and peeled

2 - 4 chicken breasts

salt and pepper

5 tablespoons extra virgin olive oil

1 tablespoon fresh ginger, grated

2 teaspoons ground cinnamon

2 teaspoons of paprika

1 cup of shredded Parmesan

1 onion, chopped

Directions:

1 Preheat oven to 450. In large saucepan, bring chicken broth to a boil. Place the couscous in a med bowl and drizzle with broth. Cover bowl with plastic wrap and let stand for 10 min before fluffing with a fork.

2 In same saucepan, combine the lentils and garlic with remaining chicken broth to cover by 1 1/2 inches. Bring to a boil, then lower heat to a simmer and cook until lentils are tender, about 20 min.; drain. Discard garlic if desired. Stir lentils into the couscous, add salt pepper, olive oil and any other seasonings to taste. Reserve saucepan.

3 Meanwhile, season chicken with salt and pepper. In small bowl whisk together 2 T oil, the ginger and cinnamon. Slather chicken with seasoned oil. In large skillet heat 1 T oil over med heat. Add chicken and cook til golden, about 6-8 minute Flip chicken then transfer skillet to the oven and roast til cooked through, about 15 minute.

4 In reserved saucepan heat remaining oil (I would use butter, and just 1/2 T) over med heat. Add onion and cook til golden, stirring, about 10 minute Stir into lentil mixture along with any chicken juices. Season mixture with salt and pepper and serve with chicken.

Marinated Pork Chops, Grilled Peaches, Corn and Roasted Broccoli

Heath introduced me to pork chops. I mean I had eaten them, but not very often and usually in a restaurant.  Little did I know they can be so inexpensive and easy to make.  Well - if you get the right cut of meat.  And we can't forget - they are the Other White Meat!

I personally like the thin chops, but Heath likes the thick.  Both can be marinated in many different flavors.  You can find the large pack of pork chops on sale at least once a month.  However, I have noticed some meats are more tender than others.

Tips I learned from cooking Marinated Pork Chops, Corn and Broccoli:

• Use can use a little meat tenderizer in your pork chop marinade.  I like to use freezer bags to fully coat the meat.
• Don't over cook your chop!  Unlike red meat, pork chops cook fast. For a thin chop, cook 2-3 minutes each side.  For a thicker chop - 5 minutes each side. Watch them carefully and if in doubt use a meat thermometer.
• Marinades go as far as you can dream up.  I use pre-made marinades, too.  One of our favorites is soy sauce, fresh ginger, and brown sugar.
• Roasting broccoli really brings out the flavor. When roasting, use fresh broccoli. 
• Always use good olive oil when roasting any vegetables.  With so little ingredients, it is important they are good.
• I like white and yellow frozen corn.  However, canned corn is fine.  Season it up and you have one of the quickest sides ever!
• Grilled peaches work best with those that are VERY sweet.  Usually they are less firm and come later in season.
• I use a vegetable grilling pan with the peaches. This allows me to coat generously with non-stick grill spray and prevent sticking to the actual grill.

Marinated Pork Chops:

1.  Rinse and marinated your pork at least 1 hour prior, but 24 hours is best.

2.  On a low to medium temp grill, cook each side according to thickness.  2-3 minutes for thin and 5 minutes for thick.  When in doubt with think chops - use a meat thermometer.

3.  Once cook, plate and tent with foil for 3-5 minutes. This will allow the juices to absorb back into the meat.

4.  Serve immediately.

Roasted Broccoli:

1.  Rinse broccoli crowns and place on cookie sheet.

2.  Drizzle olive oil.

3.  Season with salt and pepper and lemon juice.

4.  Toss to coat evenly.

5.  With the broiler on high - cook for 5 minutes or until brown.  (You can also use a high temperature oven 400 degrees, however in the summer I don't recommend it. Kitchen gets hot!)

6.  Once cooked, sprinkle with fresh grated Parmesan cheese and toss again.

7.  Serve immediately.

Corn:

1.  Rinse and place corn in small sauce pan.

2.  Season with salt, pepper, and garlic powder to taste.  Paprika can be used, too.

3.  Add 1 tablespoon of butter.  A healthier margarine can be used.

4.  Once heated through - serve immediately or keep warm until food is ready.

Grilled Peaches:

1.  Remove peach skin.  Cut peaches in half and remove pit.

2.  Coat with olive oil, salt and pepper. (Use cinnamon, if you desire)

3.  Grill rounded side first.

4.  Timing depends on the ripeness of your peach. Watch for browning and softness to tell if done.

5.  Serve with melted brown sugar or blue cheese.

Homemade Hummus

Sorry for the delays in posts!  I got into a cooking rut and was churning out the same dishes week after week.  "Bad Iesha!"

Heath and I have decided to start trying to have a baby this September.  Since we are both "more mature", I thought I better get my body into baby making shape!  Huge reduction on my caffeine and alcohol and better foods to be eaten.

I read that if 1/2 your plate consists of vegetables, 1/4 of your plate is protein, and 1/4 complex carbs - you should have a healthy and FERTILE diet. The idea that what I eat will affect the making of my child really makes eating better easier.

I had read about hummus in many magazines.  I love beans, so I figured I would give it a whirl.  I bought the ready made and fell in love!! However, I found out hummus doesn't love me.  Two times I broke out in hives.  I realized maybe it was time I made my own with ingredients I can control.

A friend gave me her mother's recipe and I also found a recipe in Better Homes and Garden magazine.

Tips I learned making Hummus:

• The great thing about cooking - only a few things are absolute.  You can really play with recipes and suit them to your taste.  Work with the ingredients and add new seasonings as you see fit.
• Homemade hummus is not as smooth as the ready made, but WAY CHEAPER!  And still - very yummy!
• Hummus is a great way to get protein into your diet. I love it for an early morning snack or to help tide me over until dinner.
• Put it in a whole wheat tortilla and you have a very good imitation of a bean burrito!! 
• Hummus can also be used as a topping or spread. It would jazz up fajitas, hamburgers, or even toast.

Homemade Hummus Recipe:

1 15-oz. can of chickpeas (garbanzo beans) drained and rinsed

1/4 teaspoon of pure sesame oil

1 teaspoon of good olive oil

1/2 tsp of lemon zest

3 tablespoons of lemon juice

4 cloves of garlic, peeled

1/2 teaspoon of salt

1/4 teaspoon of cayenne pepper

1 teaspoon of black pepper

1/2 cup of water

Combine all ingredients, EXCEPT water, in a food processor.  Add the water in small amounts and continue to blend.  Use as much water to make your hummus to your desired consistency.    Eat immediately or chill.