Sunday, November 30, 2008

Shrimp Tacos

I tried this recipe (from my mother-in-law) last night. I really liked it. I think it might taste okay with chicken, too.

Mint Lime Sauce:
2T chopped fresh mint leaves (I leave these out)
1 C plain nonfat yogurt (I used sour cream)
Zest of 1 lime
Freshly ground pepper

1 T lime juice
½ t chili powder
Salt & pepper

1 lb large raw shrimp (peeled and deveined)
Marinade for 15 minutes
Cook shrimp in skillet until pink, cut into small pieces

Corn Salsa:
1 C corn kernels
1 C seeded & diced tomatoes
½ avocado
2 scallions
½ t jalapeno
1 T lime juice
Salt & pepper

Shredded lettuce
Corn (or flour) tortillas
Serve shrimp, salsa, lettuce and cream in tortillas.

Wednesday, November 26, 2008


Thanks for inviting me, Joanie!

2 1/2 cups white flour
1 cup whole wheat flour
3 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
16 oz cooked or canned pumpkin puree (not pie filling)
1 cup oil
4 eggs, beaten lightly
2/3 cup water
1 cup semi-sweet or milk chocolate chips

Preheat oven to 350 degrees F. Grease two (9x5 inch) loaf pans or three (8x4 inch) loaf pans.Mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together in a large bowl; set aside.Mix pumpkin, oil, eggs, and 2/3 cup water together and stir into dry ingredients. Stir in chocolate chips. Place batter in prepared pans.Bake 60 or 70 minutes or until a toothpick inserted in the center comes out clean.

Saturday, November 15, 2008

Broccoli Salad

5 cups fresh broccoli florets
½ cup raisins
½ cup sunflower seeds
½ cup cooked, crumbled bacon
¼ cup red onion, chopped
Optional: 1 cup of frozen peas, thawed

1 cup mayonnaise or salad dressing
2 tablespoons vinegar
½ cup sugar
2 tablespoons milk
salt and pepper to taste

Combine broccoli florets, raisins, sunflower seeds, crumbled bacon, chopped onion, and peas in a large serving bowl. In a separate bowl or large cup, whisk together mayonnaise, vinegar and sugar. Add dressing to the salad and toss to mix well; chill thoroughly before serving.

Serves 4 to 6

I love recipes that use fresh vegetables! I use light mayonnaise and usually add more broccoli than the recipe calls for.

Thursday, November 13, 2008

Lettuce Wraps

This is from a recipe I had for PF Changs lettuce wraps that I changed a bit.

1 tsp cornstarch
2 tsp soy sauce
2 tsp water
salt and pepper
1 T canola oil

1 1/2 pounds boneless, skinless chicken, cubed

4 T canola oil
½ C carrots, chopped
½ C celery, chopped
1 tsp fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
1 (8 oz) can water chestnuts, minced

Iceberg lettuce

Cooking Sauce:
1 tbsp hoisin sauce
1 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp water (or a little more)
1 tsp. sesame oil
1 tsp. sugar
2 tsp. Cornstarch

Marinade chicken for 15 minutes. Mix cooking sauce in bowl. Add 2 T canola oil to stir fry skillet and heat up. Stir fry chicken for 3-4 minutes until cooked. Set aside. Add 2 T oil to skillet and stir fry carrots and celery for a few minutes. Add ginger, garlic and green onions, stir fry for another minute. Add water chestnuts and cook another minute. Add chicken again and cooking sauce until thickened and hot. Serve in lettuce.
(Optional: 1 package cellophane Chinese rice noodles, prepared according to package and 1 (8 oz) can bamboo shoots, minced)

I halved the recipe, except for the cooking sauce and I used most of that. It was a little strong, though so I would either use more water or the normal amount of cooking sauce.

Saturday, November 8, 2008

Spinach Salad

Everyone that's ever had this salad tells me how much they love it. In fact, everytime we get together with Ryan's family, they ask me to bring this salad. You'd think we would get sick of it, but not yet!
Yummy Spinach Salad
  • Spinach (1 bag)
  • Celery (2-3 ribs)
  • Green Onions (2, use white and green parts)
  • Cheddar Cheese
  • Bacon (4)
  • Homemade French Dressing (see below)

This will make enough for 4-8 people, depending on the serving size. There is more than enough dressing, so don't dump it all on. You can change it up and use more veggies and less bacon if you want.

French Dressing:

  • 3 T sugar
  • 3 T white vinegar
  • 1/4 C Ketchup
  • 1/4 C Olive Oil
  • 2 tsp Worcestershire Sauce
  • 1 tsp Garlic Powder
  • Salt & Pepper

Wisk together and serve! This doesn't last very long in the fridge. It gets all thick and grainy so use it up quick.