Fresh and Tasty Tequila-Chili Shrimp Tacos

Posted by Sarah Young on April 13, 2014 0 Comments

Serves 4

 

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

  • 2 Tbs. olive oil, divided
  • 1/2 tsp. pure chipotle chile powder or chili powder
  • Kosher salt
  • 1 lb. extra-large (26 to 30 per lb.) shrimp. *For a cheaper alternative to fresh raw shrimp, buy frozen non-peeled shrimp or frozen non-peeled deveined shrimp. 
  • 3/4 cup sour cream
  • 2 medium limes, 1 finely grated to yield 2 tsp. zest and squeezed to yield 1 Tbs. juice; the other cut into 4 wedges. *Always roll the limes before cutting to let out extra juice! I use a rolling pin for extra pressure.
  • 1/2 tsp. Cloister Honey: Wildflower
  • 1/4 cup tequila
  • 8 6-inch tortillas. * Trader Joe's has magnificent hand-made flour tortillas (no preservatives) for less than $2.00. These, I highly recommend. 
  • 1 cup thinly sliced green cabbage
  • 1 large firm-ripe Hass avocado, diced
  • 10 red cherry tomatoes, quartered
  • Chopped cilantro, for garnish (optional)

Side Dish: Mexican Re-Fried Beans with Sour Cream Sauce

  • 1 can of Fat-Free Refried Beans. *Believe it or not, they taste the same as regular! 
  • 1 dash of cumin
  • 1 dash of celery salt
  • 1 dash of chili powder
  • lime juice (from half a lime)
  • 2 tsp. chopped cilantro

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).

Mom's Irish Soda Bread with Whipped Cinnamon Honey Spread

Posted by Joanne Young on March 16, 2014 0 Comments

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:

  • 4 cups unsifted flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/3 cup butter
  • 2 cups raisins
  • 1 1/2 cups buttermilk
  • 1 egg, beaten

Instructions:
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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