Goodcookbecky's Blog

Letting the juices of life (or food) drip from my chin!


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Chipotle and Lime Shrimp Tacos

Shrimp TacosThis recipe is from Cuisine at Home Magazine (June 2010 issue).  My husband and I have been on a chipotle pepper kick – especially if it also has adobo sauce. I think my husband must have told me these tacos were good about a dozen times tonight.  Since we are trying to limit our calories in an effort to lose weight, this recipe was appealing since 2 tacos has 462 calories and did not feel like we were starving. You most certainly can cook the shrimp by grilling them on skewers – I opted for the cast iron skillet. Photo credit: Hubby – thank you!

Shrimp Tacos

adapted from Cuisine at Home Magazine (June 2010 issue) | Serves 4

For the Shrimp Tacos:

  • 1/2 cup fresh lime juice
  • 1 Tbsp olive oil
  • 2 tsp chili powder
  • 1 lb large shrimp, peeled and deveined
  • 8 (6 inch) flour tortillas

For the Chipotle Sauce:

  • 1/2 cup crema, sour cream, or mayo (or combination of two)
  • 2 chipotles in adobo sauce, minced
  • 1 1/2 tsp honey
  • 1 tsp fresh lime juice
  • salt to taste

For the Red Cabbage Slaw:

  • 4 cups shredded red cabbage (about 1/2 a small head)
  • 1/2 cup sliced scallions
  • 1/2 cup chopped fresh cilantro
  • 1 Tbsp olive oil
  • 1 Tbsp white vinegar, or white wine vinegar
  • salt to taste

Instructions:

Marinate the shrimp in the refrigerator in a marinade made with lime juice, olive oil, and chili powder. Refrigerate for about 1 hour.  In the meantime, make the chipotle sauce: Combine the mayonnaise (Mexican crema, or sour cream) with the minced chipotle peppers, honey, tsp lime juice and season with salt and pepper to taste.  Refrigerate the sauce until serving.

Combine the ingredients for the slaw in a medium bowl.  Toss to coat the cabbage.  Refrigerate until serving.

Skewer the shrimp on wooden skewers and either cook them on the grill or cook in a cast iron skillet for 4 minutes on each side or until cooked through.

Lightly sprinkle a few paper towels with water and place on a plate.  Top with 8 tortillas and cover with another damp paper towel.  Microwave the tortillas to soften them for 1 minute.

Assemble the tacos: Place a flour tortilla on your plate.  Spoon 2 to 3 spoons of red cabbage slaw in the center of the tortilla.  Top with 4 shrimp on each taco and spoon a few tablespoons of chipotle sauce over the top of the shrimp.  Enjoy.

2 tacos with sauce and slaw 462 calories according to Cuisine at Home Magazine (June 2010 issue p 9)

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Mini-Bacon Meatballs

Mini-Bacon Meatballs — I know that brings you visions of Heaven right?  Well, almost! 🙂 These are used in the Meatball Soup that I posted (link)  My husband thought these are a shining star!  Yes, I agree they are quite good!  I doubled the recipe but wished that I had quadrupled it.  The meatballs are Tablespoon size scoops that cook quickly and are easy to make.  A little prep work of course is necessary, but well worth it.  I actually wish I had made the meatballs a little smaller for the soup, but this would be a nice size for Spaghetti and Meatballs, or Sweet and Sour Meatballs, or Meatballs in a sauce for a Superbowl party… let your imagination go wild.  These are very versatile.

Mini-Bacon Meatballs

Cuisine at Home April 2010 issue page 48 (28-1″ meatballs)

  • 2 strips of bacon, diced
  • 1/4 cup diced onion
  • 1 clove garlic, minced
  • 1/2 lb ground beef (sirloin)
  • 1/4 cup dry plain bread crumbs
  • 2 Tbsp minced fresh parsley
  • 1/2 tsp paprika (I used smoked paprika)
  • 1/2 tsp kosher salt (larger grain than table salt)
  • 1/2 tsp black pepper
  • 1 egg, beaten

Preparation:

Preheat your oven to 400F and spray your broiling pan with non stick cooking spray.

Cook bacon over medium high heat until it begins to crisp.  Remove the bacon to paper towels to allow to drain.  Remove all but 1 Tbsp bacon fat from the pan.  Cook the onion in the bacon fat over medium heat until it is softened, about 3 minutes.  Add garlic and cook for an additional minute.

Combine the cooked bacon and onion-garlic mixture (I allowed it to cool some first) with the beef, bread crumbs, chopped parsley, paprika, salt and pepper in a large bowl.  Mix together with a wooded spoon until well combined.  Add the beaten egg once the mixture seems evenly mixed.

Form the meat mixture into 1 inch balls (I found a 1 Tbsp measurement to be perfect) roll in your hands to make them round.  Place the meatballs on the prepared broiling pan.  Bake at 400F for 10 minutes.  Check meatballs and cook longer if needed.  I found 10 minutes was the right amount of time, but if your meatballs are larger they may take another few minutes.

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Meatball Soup

The April 2010 Issue of Cuisine at Home had a series of recipes that caught my eye: Mini-Bacon Meatballs (which are used in this soup- Separate entry to follow with Meatball recipe)  The name of the soup is actually Albondigas Soup, but I won’t do it justice pronouncing it properly, so for this purpose it is Meatball Soup.  My husband at first thought it was an interesting (not always a good thing) soup, but it grew on him as he ate it.  The flavors are really good in this soup.  The only change was that I used Chicken broth instead of beef – only because I grabbed the wrong box of broth and I did not add any water but used chicken broth instead for extra flavor I also increased the liquid from 4 cups to 5-6 because my family is larger than 4 servings.

It is a quick soup to put together once you have your prep work done -30 minutes.  We will make it again.

Albondigas Soup (Meatball Soup)

adapted from Cuisine at Home April 2010 Issue page 49

Serves 4 (7 cups)

Ingredients:

  • 1 cup diced onion
  • 2 Tbsp olive oil
  • 4 cloves garlic, minced
  • 2 tsp chili powder
  • 5-6 cups beef broth (chicken will work in a pinch- can also use 2 cups of water)
  • 2 (6 inch) corn tortillas
  • 1 cup grape tomatoes, halved (divided use)
  • 1 1/2 cups frozen corn kernels
  • 2 cups (8 oz package) sliced white mushrooms
  • 1 recipe Mini-bacon Meatballs, thawed
  • salt, to taste
  • pepper, to taste
  • juice of one lime
  • 2 Tbsp chopped fresh cilantro
  • sour cream (optional)

Preparation:

Cook chopped onion in olive oil over medium high heat for about 5 minutes until softened.  Add garlic and chili powder and stir and cook for another minute.  Add broth (and water if using) tortillas and 1/2 cup grape tomatoes. Simmer soup for 5 minutes.  Use a blender to blend the soup and return it to the soup pot. (I used my hand immersion blender – it truly is my favorite kitchen tool)  Skim off any tomato skins that float to the top of the soup.

Add remaining grape tomatoes, corn, mushrooms, and meatballs.  Simmer over medium heat for another 5 minutes.  Season with salt and pepper, cilantro and lime juice.

Ladle the soup into bowls and garnish with extra cilantro, and sour cream if desired.

 

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