Chipotle Lime Grilled Shrimp with Corn & Black Bean Salsa

Tonight' s menu center on SHRIMP but we rounded it out with Restaurant Style Mexican Rice and ended with Chocolate Chip Pecan Cookies

Chipotle Lime Grilled Shrimp with Corn & Black Bean Salsa

INGREDIENTS:

For the Tacos

1 chipotle chili in adobo; chopped
1 tablespoon olive oil
1 teaspoon cumin
1 tablespoon brown sugar
1 lime (juice and zest)
2 tablespoons cilantro; chopped
1 pound shrimp; peeled and deveined

For the Corn & Black Bean Salsa

3 tablespoon balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon white sugar
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1 teaspoon Za’atar
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can sweet corn, drained
1 red pepper; diced
1 jalapeno; seeded and diced
2 green onion sliced

DIRECTIONS:

For the Tacos

1. Mix the chipotle, olive oil, cumin, brown sugar, lime zest, lime juice and cilantro in a bowl and and let marinate for 20 minutes.

2. Skewer the shrimp.

3. Oil up the grill and grill the shrimp until cooked, about 2-3 minutes per side.

For the Corn & Black Bean Salsa

1. In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and Za’atar.

2. In a medium bowl, stir together black beans, red pepper, jalapeno, green onions and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate.

adapted from Closet Cooking

Utterly Deadly Pecan Pie

1 hr 5 mins

Prep: 20 mins

Cook: 45 mins

INGREDIENTS

1 cup sugar

3/4 cup light corn syrup

3/4 cup dark corn syrup

4 eggs

1/4 cup butter

1 1/2 tsp vanilla

1 1/2 cups pecans, coarsely chopped

DIRECTIONS

1.   In sauce pan boil sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly.

2.   In large bowl beat lightly and very slowly pour the syrup mixture into the eggs, stirring constantly.

3.  At this point I like two strain the mixtures to make sure its smooth and lump free

4.  Aaron better, vanilla, and pecans and pour into crust.

5.  Bake in a 350 degree oven for about 45 to 60 minutes or until set.

Happy birthday, SHAW!

Cinco de Mayo 2014

Chips, Salsa, & Queso Blanco Dip

Margaritas

Horchata

INGREDIENTS

• 4 cups whole milk
• 1 cinnamon stick
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup rice or almond flour (bobsredmill.com)
• 2 teaspoons pure vanilla extract
• 1/2 cup dark or light rum (optional)
• Ice cubes
• Garnish: ground cinnamon and cinnamon sticks

COOK'S NOTE

Strained horchata can be refrigerated for up to 3 days.

DIRECTIONS

1. STEP 1

   Bring whole milk and cinnamon stick to a simmer in a medium saucepan over medium heat. Remove from heat, and transfer to a bowl. Whisk in condensed milk, flour, and vanilla. Refrigerate for at least 30 minutes.

2. STEP 2

   Strain mixture through a fine sieve, and stir in rum if using. Divide among 4 ice-filled glasses. Garnish with ground cinnamon and cinnamon sticks.

SOURCE

Martha Stewart Living, May 2011

HONEY LIME CHICKEN 

ENCHILADAS

INGREDIENTS

• 6 Tbsp honey
• 5 Tbsp fresh lime juice (1-2 limes)
• 1 Tbsp chili powder
• 1 tsp garlic powder
• 2-3 skinless, boneless chicken breasts, cooked and shredded
• 8 - 10 flour tortillas (depending on size)
• 1 lb of a Mexican blend cheese (monterey jack, colby, cheddar), shredded
• 1 large can of green enchilada sauce

INSTRUCTIONS

• Mix the honey, lime juice, chili powder and garlic powder together with the shredded chicken. Allow it to sit for at least 1/2 hour or you could do it hours before and just cover and refrigerate
• Pour 1/2 cup of enchilada sauce into bottom of a 9 x 13 pan
• Place chicken and cheese into middle of a tortilla and spoon about 1 tablespoon of enchilada sauce over it and roll up
• Place seam down in the pan
• Reserve about 1-2 cups of cheese to sprinkle on top of enchiladas
• Pour enchilada sauce over the top of rolled enchiladas (reserve a little bit to add after they are baked) and sprinkle with remaining cheese
• Bake at 350 degrees for about 25 minutes or until lightly browned and bubbly

Copyright © YourHomeBasedMom

CAFE RIO SWEET PORK

INGREDIENTS

• 2-3 lbs. boneless pork (carnitas, shoulder etc)
• 1 12 ox. can Coke
• 1/4 c brown sugar
• 1 10 oz. can enchilada sauce
• 2 cloves minced garlic
• 1 small can diced greenchileis
• 3/4 C brown sugar

INSTRUCTIONS

• Marinade pork for at least 2 hours or overnight in can of coke and 1/4 C brown sugar.
• Pour pork and liquid into crock pot and cook on low for 8 hours or high for 4 hours.
• Remove meat and shred. Discard liquid
• Put meat back in crock pot and add enchilada sauce, garlic, green chilies and brown sugar.
• Cook for 30-60 more minutes. If there is excess liquid drain some off.

Copyright © YourHomeBasedMom

http://www.yourhomebasedmom.com/honey-lime-chicken-enchiladas/

CAFE RIO BLACK BEANS

Yield: Serves 6

INGREDIENTS

• 2-15 oz cans black beans, (drained)
• 2 cloves garlic, minced
• 2 teaspoons cumin or cumin seed
• 3 tablespoons olive oil
• 1 1/2 C tomato juice
• salt ( kosher or sea salt) and pepper to taste
• 1/4 cup chopped cilantro

INSTRUCTIONS

• In a pan,saute garlic, cumin and olive oil over medium heat until you can smell it! Only about a minute. Be careful not to burn garlic as it will turn bitter.
• Add beans, tomato juice and seasoning. Simmer until some of the liquid is absorbed and evaporated.
• Stir in chopped cilantro when ready to serve

Copyright © YourHomeBasedMom

LIME cilantro RICE 

1 tsp oil or butter

2 tsp fresh cilantro

2/3 C white basmati rice

1 C water

1/2 tsp salt

1 lime

In a 2 quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.

Add rice and lime juice, stir for 1 minute

Add water and salt, bring to a full rolling boil.

At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed.

Add in the cilantro and fluff rice with a fork.

CREAMY TOMATILLO 

SALAD DRESSING

INGREDIENTS

• 1 packet Hidden Valley Ranch Mix (Traditional)
• 1 C mayonnaise
• 1 C buttermilk
• 2 tomatillos, remove husk, diced
• 1/2 bunch fresh cilantro
• 1 clove garlic
• juice of 1 lime
• 1 jalapeno

INSTRUCTIONS

• Put all ingredients together in the blender and blend.

Copyright © YourHomeBasedMom

CHOCOLATE DIPPED ICE 

CREAM TACOS

INGREDIENTS

• Small flour tortillas
• cinnamon sugar
• butter spray
• ice cream
• 6 oz. semi sweet chocolate chips
• 1 1/2 Tbsp corn syrup
• 6 Tbsp butter
• sprinkles, crushed nuts etc.

INSTRUCTIONS

• Spray one side of tortilla with butter spray and sprinkle with cinnamon sugar.
• Fold over with cinnamon sugar on the inside and insert foil ball to keep tortilla open
• Bake at 350 for 10 minutes or until crisp.
• Cool and then fill with ice cream.
• Wrap in plastic and freeze until hard.
• Melt chocolate. Add in butter and corn syrup. Stir until smooth.
• Dip ice cream filled taco into chocolate.
• Sprinkle with desired topping
• Place on wax paper and put in freezer to harden up.

Copyright © YourHomeBasedMom