by Joanne Young on 18 June
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Who doesn't love Mexican food? And when Mexican food is healthy, fresh, and tasty - there's no way you can turn it down! This dish is one of my absolute favorites because it incorporates all fresh ingredients with great tasting produce, tequila, and (of course) honey! This meal is perfect during the work week because it only takes 30 minutes, most of the ingredients can be found in your pantry or vegetable drawer, it's filling for even your biggest eaters, and it's super fresh. For a little more heat, use Cloister Honey Chipotle Pepper Infused in the sour cream mixture!
Main Course: Shrimp Tacos
Side Dish: Mexican Re-Fried Beans with Sour Cream Sauce
In a shallow baking dish, combine 1 Tbs. of the oil with the chipotle (or chili) powder and 1/2 tsp. salt. Add the shrimp and toss well to coat. Let sit in the refrigerator for 10 minutes.
In a small bowl, combine the sour cream, lime zest and juice, honey, and 1/2 tsp. salt.
Heat the remaining 1 Tbs. oil in the skillet. Add the shrimp and cook over medium-high heat on one side until lightly browned, about 2 minutes. Flip and cook 1 minute more. Take the pan off the heat and add the tequila. Return to the heat and cook, tossing, until just cooked through, about 1 minute. Remove from the heat.
Slather each taco with about 1 Tbs. of the sour cream mixture. Divide the cabbage, avocado, cherry tomatoes, and shrimp over the tostadas, drizzle with the remaining sour cream mixture, sprinkle with cilantro (if using), and serve with the lime wedges.
For the re-fried bean side item, heat the fat-free refried beans in a small pot on medium heat. Add cumin, celery salt, chili powder, lime juice, and cilantro - to taste. Before serving, top the beans with the sour cream mixture and cilantro (for decoration).
It's finally St. Patrick's Day, which means corned beef, red potatoes, cabbage, and of course Irish soda bread! This is one family recipe I can always count on when March 17th rounds the corner each year. A running debate stays constant in our house over which Irish soda bread is best, the plain original kind or our modern version with raisins. I like the raisins because it adds a simply sweet taste to the warm bread, and if you add butter and Cloister Honey whipped cinnamon, its simply delectable. So, in case you're looking for a fun activity this St. Paddy's Day, make Irish soda bread at your house to bring you and yours the luck of the Irish this year!
Makes two loaves:
Blend together flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles course meal. Add raisins, buttermilk and egg; stir until blended. Knead on floured board until smooth, about 1 minute. Shape dough into 2 balls and place in 2 greased 8 inch round cake pans. Flatten to fill pans. Cut a deep cross in top of each loaf. Bake at 375-degrees about 40 minutes or until done. Full baked bread, when cooled, can be frozen in moisture proof wrappings and stored 3 - 6 months. HINT: A loaf is done when it sounds hollow when tapped on the bottom or sides. It should look well risen and nicely browned. For another test, pierce the loaf with a metal tester and immediately touch the end of the tester to your wrist. It should be almost hot enough to burn you - but it won't. There should be no uncooked dough or moisture on the tester.
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