I have quite a few things to share today! First of all,
today is Miss Lily’s 3 month birthday! I can’t believe we’ve had her for a
whole month already, it really feels like just yesterday we picked her up! She
is definitely getting more comfortable and into her own little routine. The most progress she’s shown is getting into
her crate all by herself now! She knows when it’s time for mommy to go to work
she’s gotta get in! Here are some comparison pictures of Mr. Tan Lines and I
with Miss Lily, so much growth in just 4 weeks :)
What you need:
5-6 small red skinned potatoes (serving for 2)
Kosher salt
Pepper
Cumin powder
Basil (I had 2 fresh leaves)
Butter (light if you have it)
Crushed garlic
Garlic powder
Light extra virgin olive oil
Here’s what I did:
I cut my potatoes into fours and boiled them until they were
fork tender. Then I drained them and let
them cool off in the sink. In the same pot I put 3 tbs of butter and 2 tbs of
olive oil and once it was hot I dropped my potatoes in. I seasoned with 1/2 tbs
of salt and 1/2 tbs fresh cracked black pepper, 1/2 tbs cumin, 2 freshly chopped basil leaves, 1 tbs crushed
garlic and just a pinch of garlic powder. I stirred them then let them sit
until they had a nice crunchy golden crust to them, super easy and super delicious!
And a few tricks to my success, my parents gave us a basil plant about a month
ago and my goodness has it grown, she is about 10x bigger then when we got her.
The basil combined with the garlic made the house smell amazing!
Second, I got this neat product at Trader Joe’s, frozen crushed garlic cubes that you just punch out and use as needed, GREAT addition to my condiment collection! They also had some with basil and parsley I think.
The second recipe I wanted to share is Mr. Tan Lines
favorite, my shrimp tacos! We have these once a week, and they are just so delicious
every time! Now if you’re like me a few
years ago and thinking fish & Mexican flavor just don’t mix, let me just
beg you to try this recipe, it certainly
won me over!
Side note, I always use frozen shrimp that is peeled and devained, but if you’re feeling fancy and have the time use fresh shrimp by all means!
What you need:
About 2 lbs frozen shrimp (2 people)
Whole wheat tortillas
Avacados
Tomatos
Taco cheese (low fat if you can find it)
Sour cream (I use light)
1 lime
Fresh cilantro
1 red onion
Light extra virgin olive oil
For the seasoning:
1 tbs cumin
1 tbs red chili powder
1/2 tbs kosher salt
1/2 tbs oregano
1/4 tbs pepper
1/4 tbs garlic powder
A few dashes of cayenne pepper (more if you like it really
spicy)
Here’s what I did:
So here is the frozen shrimp we got at Walmart, I let them
thaw per the instructions and then removed the tails.
Then I added all of my seasonings from above to the shrimp
with 1 tbs of light olive oil. Mixed it all together and put back in the fridge.
Next I prepared my toppings, you can really use whatever you
like on your tacos, this is just our preference. Avocados, tomatoes and red
onion.
Then for the "salsa" I combined about 1 cup of light sour cream, the juice of one lime and usually I use about 4-5 tbs of fresh chopped cilantro but since Walmart was out I used this tube thing as a substitute. I probably put in about 3 tbs. Do you like my little helper in the background? :)
Here is what the end product looked like.
Now for the assembly. I pan fried my shrimp with a little
bit of olive oil and threw my tortillas in my miniature oven for 2-3 minutes at
400 degrees, just trying to warm them up. Then I spread the sour cream mixture
on the tortilla, threw about 8-9 shrimp on it (they are small and the tortillas
are big!), sprinkle some Mexican cheese on top, then added our toppings! A little time
consuming up front but super delicious!
If you decide to make them I hope you love them! :)
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