Grilled Shrimp Tacos

A few weeks ago I received a preview magazine for Cuisine at home in my mailbox. After looking through it and loving a lot of the recipes, I decided to subscribe to it since I'm always trying to get inspired by new and different things. I received my first issue a few days ago and the poor magazine is now covered in little sticky notes for all the recipes I'm planning on making.

The first one I chose caught my eye immediately as I flipped through the first few pages. I picked the Shrimp Tacos. The picture just screamed "summer time" and they looked incredibly delicious.

There are 3 components to this recipe. The marinated shrimp, a wonderful (and easy) slaw, and an incredibly tasty chipotle sauce. What makes this recipe even better is that the shrimp are grilled, to us that means the oven stays off, which is an added bonus for us here, especially since our temperatures have hit 110 degrees F over the past weekend.

The meal comes together quickly, the shrimp marinates while you prepare the sauce and the slaw. Grilling the shrimp takes no more then a few minutes from start to finish, I would almost go as far as calling this a "fast-food" meal, since dinner can be on the table in 30 minutes flat.

I have always enjoyed a good fish taco and still do, but this is my new favorite seafood taco. The taste is absolutely mouthwatering and amazing, but what makes this even more interesting is that each of the components of the taco aren't calling for a whole lot of ingredients, but once you put this together it's so good.  I didn't make a lot of changes, but went ahead and used double the ingredients in the sauce since it was so tasty.

I served these Tacos with Mexican Rice and Refried Beans. Stay tuned this week for recipes for both of these side dishes. They were just as good, plus you don't want to miss this weeks Ice Cream Flavor, it is out of this world!

So if you are trying to celebrate summer to it's fullest, and you love seafood, then make these tacos, they sure were a hit at our home.

Grilled Shrimp Tacos

~serves 4~

(Print this Recipe)

Ingredients:

For the shrimp tacos:

1/2 cup fresh lime juice

1 tablespoon olive oil

2 teaspoons chili powder

1 pound (about 24)large shrimp, peeled and deveined

8 (6-inch) flour tortillas

For the chipotle sauce:

1/2 cup mayonnaise

1/2 cup sour cream

3 teaspoons chipotle chiles in adobo sauce, minced

2 teaspoons honey

2 teaspoons fresh lime juice

Salt to taste

For the red slaw:

4 cups shredded red cabbage

1/2 cup scallions, thinly sliced

1/2 cup cilantro, chopped

1 tablespoon olive oil

1 tablespoon white vinegar

Salt to taste

Directions:

Whisk together 1/2 cup lime juice, 1 tablespoon oil, and chili powder for the shrimp. Add the cleaned shrimp to the marinade and chill until ready to skewer (about 10-15 minutes).

Preheat on side of the grill to medium-high and the other side to medium-low.

In a small bowl whisk together mayonnaise, chipotles, honey, and lime juice for the sauce. Season with salt and chill until ready to serve, or up to 2 days.

Combine cabbage, scallions, cilantro, 1 tablespoon oil, and vinegar for the slaw. Season with salt and chill until ready to serve, or up to 1 hour.

Warp tortillas in foil. Thread shrimp onto metal or soaked bamboo skewers.

Grill foil-wrapped tortillas, covered, over medium-low heat, 3-4 minutes. Flip and grill 3-4 minutes more. Grill shrimp skewers, covered, over medium-high heat, 1-2 minutes per side. Remove tortillas and skewers from the grill.

To serve, divide slaw and shrimp among 8 tortillas; drizzle with sauce.

Adapted from: Cuisine At Home

On the Go Breakfast Burritos

My oldest child is notorious for setting her alarm clock, then hitting snooze over and over until dad finally wakes her up which is usually about 10 minutes before they have to hit the road to get to school and work. Since my oldest also never wants to take a lunch, a decent breakfast will tie her over until school ends for the day.

We've tried several things and while she enjoys grabbing a muffin or a even a granola bar she definitely loves savory breakfasts much more. Her dad is the same way. He will eat something "sweet" for breakfast but he'll go nuts over traditional bacon and sausage especially if it's doused in hot sauce or salsa.

We have played with the Breakfast Burrito for some time now and quite frankly this is such a versatile dish that you can pretty much add whatever floats your boat short of the kitchen sink. The breakfast burritos are the perfect portable size but they keep you full for a long time. When I make these I usually make a big batch to freeze, as it is so easy for my loved ones to grab one out of the freezer, toss it in the microwave for about 1 minute and 20 seconds and off they go (paper towel in hand of course).

I think these Burritos are a great alternative for anyone who regularly wonders what to grab in the mornings and then usually ends up spending a small fortune somewhere on their way to work at a fast food place. Give them a try, who knows you might end up stocking your freezer with them as well.

On the Go Breakfast Burritos

~makes about 20~

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Ingredients:

1 1/2 pounds Chorizo, any kind

1 large red onion, chopped

2 cups mixed bell peppers, chopped

1 serrano pepper, finely minced

1 can (4 ounce) diced green chiles

3/4 teaspoon garlic powder

1 teaspoon ground cumin

2 teaspoons Kosher Salt

1/2 teaspoon ground black pepper

12 large eggs, beaten

12 ounce sharp cheddar cheese, shredded

20 (8-inch) Tortillas 

Wax Paper and Ziploc Bags for freezing

Directions:

In a large pan cook Chorizo on medium-high heat. Drain some of the excess fat. Add the onion, bell peppers and serrano pepper and cook for about 5 minutes. Add the green chiles, garlic powder, ground cumin, salt and black pepper and cook for another 1 minute. Add the eggs to the pan on medium heat and start scrambling the mixture. This can take anywhere from 4 to 8 minutes. Add the cheddar cheese and combine. Let the mixture hang out on the heat for a few more minutes to "dry" it out.

Take your tortillas, place 1/2 cup of filling into each and roll them up "Burrito style" making sure to roll them tight and tuck the ends in. Wrap the cooled Burritos in wax paper before placing them in gallon sized Ziploc freezer bags. Freeze for up to 2 months.

To reheat the burritos, place frozen burritos in microwave and microwave in wax paper for 1 to 2 minutes (depending on microwave) or until hot. Or you can defrost them overnight in the refrigerator and warm in oven or pan fry.

A Susi's Kochen und Backen Original Recipe

Tortilla Egg Cups

Breakfast can sometimes be a challenge especially if you have kids. A lot of times my children are fine with a bowl of cereal but every once in a while they crave something savory. Short of fixing a traditional big breakfast of bacon and eggs and sausage I decided one day to come up with something a little bit smaller and portable but still full of the traditional breakfast flavors.

Looking through my fridge and freezer I found breakfast sausage, onions, peppers, eggs and tortillas. Born was the idea of the tortilla egg cups. I figured why not make a breakfast which contained everything in a small little cup. The egg cups take about 45 minutes start to finish but you could certainly make your meat mixture the night prior, refrigerate it and then only fill the cups the day off which will certainly cut prep and cooking time to about 30 minutes.

These tortilla egg cups are a big hit at our house with plenty of variations possible since you can use any kind of breakfast sausage, any kind of vegetable like mushrooms or even broccoli and any cheese you like. They are perfect for a weekend breakfast and are a great addition to any brunch. Try them for Easter and impress your family and friends with this easy but fantastic dish.

Tortilla Egg Cups

~makes 6~

(Print this Recipe)

Ingredients:

6 Ramekins

1/2 pound (8 ounces) bulk breakfast sausage, any flavor

1/4 medium onion, diced

1/2 medium red pepper, diced

6 (8-inch) flour tortillas

2 tablespoons butter, melted

1/2 cup cheese, shredded

6 large eggs

Salt and Pepper to taste

2 tablespoons chives, finely chopped

Directions:

Pre-heat oven to 400 degrees F. Brush inside of 6 ramekins with melted butter. Place on a baking sheet and fit a tortilla in each of the forms (you will have to fold them slightly to make them fit). Set aside.

Brown sausage in a pan until cooked, add the onions, cook for another minute and then add the bell pepper. Taste for seasoning. Set mixture aside to cool a little bit. (This mixture can be made the night before if desired and then refrigerated).

Take your prepared ramekins and divide filling into the six cups (about 1/3 cup each). Sprinkle 1 tablespoon of cheese on top of the meat mixture. Crack one egg into each of the tortilla cups. Season with salt and pepper and garnish with chives.

Brush exposed tortilla with more of the melted butter and place in pre-heated oven. Bake for 20-25 minutes or until the eggs are cooked to your liking. Serve immediately.

"Oven Fried" Chicken Chimichangas

 

Whether it is Tacos, Fajitas, Burritos or Carnitas, my family does not care as long as it is Mexican Food. So far the Chimichanga has always been reserved for eating out. Making them at home would have required me to deep fry them. I'm not crazy about a big pot of oil on my stove and then there is always the question of what to do with the oil afterward.

The only logical choice was to make Chimichangas in the oven that would still have the crisp like the fried version, but without the mess of oil and additional calories. The debate continued if the filling should be beef or chicken but ultimately the latter won out in this battle.

Chicken Chimichangas can be extremely bland and we sure had our share of those at restaurants. With this in mind I tried to come up with the perfect combination of ingredients that would complement the chicken, add flavor but without overpowering the dish. 

A few diced peppers along with cilantro, onions and your typical Mexican cuisine spices cumin and oregano made the chicken filling delicious. Adding this to a mix of cream cheese (for firmness), sour cream, bacon bits and  lots of cheese and you have the perfect "oven fried" Chimichanga that no one could get enough off.

"Oven Fried" Chicken Chimichangas

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Ingredients:

3 whole roasted or poached* chicken breasts, shredded

1 tablespoon extra-virgin olive oil

6 scallions, thinly sliced

2 cloves garlic, minced

1 whole jalapeno, finely minced

1/2 cup red bell pepper, small diced

1 teaspoon ground cumin

1 teaspoon dried oregano

4 ounces cream cheese, softened

1/2 cup sour cream

1/2 teaspoon Kosher salt or to taste

1/4 cup cilantro, chopped

6 ounces Monterey Jack Cheese, shredded

8 whole flour tortillas (8")

Oil for brushing

*To poach the chicken: place chicken in a single layer in a pot or pan.  Fill with canned chicken broth or water until chicken is completely covered.  Season with salt, pepper, onion, carrot and any other herbs you like.  Bring to a boil, then turn the broth/water down to a simmer.  Cook for 8-12 minutes, depending on the size of your meat, or until it is firm to the touch. Cool slightly before handling.

Directions:

Preheat oven to 400 degrees F. Line your baking sheet with parchment paper. Set aside.

Add the oil to a skillet over medium heat. Once the oil is hot add the scallions, garlic, jalapeno, red bell pepper, cumin and oregano. Cook for 1 to 2 minutes. Set aside to cool.

In a large bowl cream together cream cheese and sour cream and salt. Add the cooled down vegetable mixture, shredded chicken, cilantro and cheese. Mix to combine well and taste again for seasonings adjusting as needed.

Microwave the tortillas (wrapped between 2 damp paper towels) for about 25 seconds to make them more pliable. Using one tortilla add a time add about 1/2 cup filling in the center of the tortilla. Wrap the Chimichanga like you would a burrito (without wrapping too tight or it will burst later) making sure the sides are tucked in well to enclose the filling. Place the rolled up tortilla with filling seam-side down on the parchment lined baking sheet. Proceed with the additional tortillas in the same fashion.

Brush the top and sides of each Chimichanga with some oil or spray with cooking spray. Bake for 21 to 23 minutes or the filling is heated through and the chimis are golden brown and crispy.

Serve with your favorite Mexican rice, refried beans and salsa.