Monday, April 18, 2016

Creamy Shrimp Enchiladas

I found this recipe through pinterest, from someone else's blog
I adapted it according to what I had on hand, and that resulted in my version of the recipe as follows:

  • 15 oz large shrimp
  •  1 yellow onion, short slices
  • 1-2 tbsp butter 
  • 1 small can diced tomatoes with mild green chili peppers
  • 1-1/4 cup heavy cream
  • 1/2 cup sour cream
  • 2 garlic cloves, pressed
  • 1/4 tsp cayenne pepper
  • 1/4 tsp chili powder
  • 1/4 tsp cumin
  • freshly ground salt to taste
  • 4-5 flour tortillas
  • 6 oz grated Monterrey Jack cheese
  1.  In a large saute pan, saute onion in butter over medium heat until softened and somewhat transluscent. 
  2. Meanwhile, measure heavy cream, sour cream, garlic and spices all into one measuring cup or a medium bowl and whisk to combine. 
  3. When onions are ready, add in tomatoes and cream mixture and stir well.  Add in shrimp and cook, still over medium heat, until shrimp is almost done. **
  4. Preheat oven to 350 and grease a 9 inch square baking dish.
  5. To assemble enchiladas, add about 1 oz of cheese into center of each tortilla.  Using a slotted spoon, scoop out about 1/4 of the shrimp mixture (draining most of the sauce) into the tortilla.  Close tortilla and place in baking dish, securing with a toothpick to help hold it together.  Repeat with remaining tortillas - filling 4-5 total into one pan. 
  6. Pour sauce over all of the enchiladas trying to cover the entire top, and sprinkle with remaining 2oz grated cheese.
  7. Bake 15-18 minutes, serve hot.

**You can make this ahead!  At this point, you can use a slotted spoon and put all shrimp/veggies into one container, and pour all of the cream sauce into another.  Store in fridge or freezer.  When ready, assumble tortillas and continue.  After 15 minutes, increase oven temperature to 375 for 10 more minutes if needed to warm fully and get a lovely golden melted cheesy top! 

4/18/2016 - Made this with make-ahead method, storing items in fridge until 1 hr before ready to serve.  Made for mom and dennis.  This is at the limit of spiciness for my mom, but was really not very spicy imho.  Original recipe called for 2 tomatoes and 2 jalapenos, but we have several cans of pre-diced tomatoes w/ chilies in the pantry so that was just as easy.  While this is not my favorite enchiladas recipe, it was perfectly easy, we typically have everything on hand, and it tasted pretty good.  Dennis thought it was a little too saucy, so i decreased the cream by 1/4 cup (reflecetd in recipe above)

Stuffed Turkey Tenderloins, Spinach & Goat Cheese

I found this recipe on Pinterest, from Better Homes & Gardens.
Modified very slighty, and here is my version!

  • 4 large turkey breast tenderloins
  • 5 oz fresh spinach, chopped
  • 6 oz log of chevre, cut into pieces and left at room temperature
  • fresh cracked black pepper to taste
  • 2 tbsp olive oil  (not extra virgin)
  • 2 tsp paprika
  • 1 tsp salt
  • 1/4 tsp cayenne pepper
  1. Rinse turkey breasts and pat dry.  Butterfly each tenderloin by cutting lengthwise from end to end, but not the entire way through.  Set aside.
  2. In a large bowl, combine all chopped spinach,  chevre and fresh black pepper to taste; you can try to use a spatula, but really just give in and dig your hands in there to get all the cheese and spinach thoroughly combined to a beautiful sticky mess. 
  3. Split spinach mix into 4 portions, and stuff each tenderloin with 1/4 of the mix using your fingers to really smush in and close tenderloins with toothpicks or kitchen twine to keep inside and hold into place.
  4. In a small bowl, combine olive oil, salt, cayenne; brush evenly over all sides of the tenderloins.   Roll each tenderloin individually, tightly  in aluminum foil or plastic wrap, and refrigerate 4-24 hours.
  5.  Preheat oven to 375.  Unwrap turkey and place in a shallow roasting pan with a lid.  Cover and roast 40 minutes or until turkey reaches 170F.  Remove and discard strings / toothpicks before serving, and slice tenderloins crosswise to plate.

4/11/2016 - made this for mom & stepdad.  Everyone really loved it - super easy to put together, and came out really moist with great flavor.

Monday, April 11, 2016

Peanut Noodle Pasta Salad

Found this on FB via Tasty Videos,, and this is my version by cutting it in half and making a few adjustments.

1/4 c creamy peanut butter
2 tbsp Kikoman soy sauce (not low sodium)
2 tbsp rice vinegar
1-1/2 tsp. sesame oil 

1 Tbsp. (heaping!) Sriracha  
1-2 tbsp water (to thin, as needed)
1/2 tbsp minced ginger

1-1/2 cloves garlic, minced
1 tbsp brown sugar (optional) 


1/2 lb whole wheat spaghetti pasta (or soba noodles)
1/2 cup shredded carrots / matchsticks
2 cucumber, halved crosswise and shaved using vegetable peeler
1 orange or yellow bell pepper, sliced into 2" strips
1/4 cup sliced green onions (using mostly white to lt green, and not the green ends) 

1/4 cup peanuts, roughly chopped

small hand of cilantro, chopped (optional*)


  1. Bring a large pot of lightly salted water to a boil. Cook pasta to al dente, then drain and submerge in ice bath to stop cooking.  Let drain.
  2. In a liquid measuring cup, combine peanut butter, soy sauce, rice vinegar, sesame oil, Sriracha, water, minced ginger, minced garlic, and brown sugar and whisk together to incorporate.
  3. Combine all sliced veggies into a large tupperware bowl that has a lid. Add in pasta, and pour sauce over; stir to combine.  Garnish with peanuts.
  4. Cover bowl, and leave in fridge for a bit or overnight for flavors to combine.  This is a perfect lunch to go!

    Made this on 4/11/2016, mom and I both really enjoyed taking this to work!  I'll definitely be making it again.

Sunday, April 3, 2016

Chewy Chocolate-Raisin Cookies

found this recipe in a random magazine clipping - no idea where it's from

Makes about 2 dozen

  • 1 cup golden raisins, coarsely chopped
  • 1/2 cup brandy
  • 1-1/2 cup all-purpose flour
  • 3 tbsp dutch-process cocoa powder
  • 1-1/2 tsp ground cinnamon
  • 3/4 tsp coarse salt
  • 4 oz (1 stick) unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1/2 cup honey
  • 6 oz white chocolate, cut into 1/2 inch pieces
  • 1/2 cup fine sanding or granulated sugar
  1. Bring raisins and brandy to a boil in a small saucepan.  Remove from heat, and let stand for 20 minutes.  Meanwhile, whisk together flour, cocoa 1 tsp cinnamon and baking soda and salt.  
  2. Preheat oven to 325.  beat butter and brown sugar with a mixer on medium until pale and fluffy, about 2 minutes.  Add honey and beat until creamy.  Reduce speed to low, add flour mixture, and bat until combined.  Drain raisins; discard liquid. Add raisins and chocolate to dough.  Mix to combine. 
  3. Whisk together sanding sugar and remaining 1/2 tsp cinnamon.  Scoop 2 tbsp dough.  Roll in cinnamon sugar mixture and shape into a ball.  Toll in cinnamon sugar mixture again to coat completely. Repeat with remaining dough.  transfer to parchment lined baking sheets, spacing 2 inches apart as you work.  Bake until just set and starting to crack, 18-20 minutes.  let cool on sheets. 

Roasted Sweet Potatoes w/ Parsley, Lemon & Walnut Pesto

Serves 4

  • 4 sweet potatoes, scrubbed and cut into 1 inch wedges
  • 7 tbsp extra-virgin olive oil
  • coarse salt and freshly ground pepper
  • 2 cups fresh flat-leaf parsley
  • 1/4 tsp chopped garlic (1 small clove)
  • 1/2 cup raw walnuts, toasted
  • grated zest of 1 lemon
  • 1 tbsp fresh lemon juice
  1. Preheat oven to 425.  On rimmed baking sheet, toss sweet potatoes with 1 tbsp oil.  Season with salt and pepper.   Roast, turning once, until golden and tender, 23-25 minuts.  Let cool slightly.
  2. Meanwhile, pulse parsley, garlic, walnuts, zest and lemon juice in a food processor until coarsely chopped.  Drizzle remaining 6 tbsp oil and process until combined.  Season with salt and pepper.  
  3. Top roasted sweet potatoes w/ 2 tbsp pesto, and can use as dipping sauce.

Carrot-Pistachio Pesto w/ Bulgar & Chickpeas

Serves 4
  • 1/2 cup cracked bulgur
  • 3/4 cup boiling water
  • coarse salt and freshly ground pepper
  • 1 15-oz can chickpeas, rinsed and drained
  • 1 scallion, thinly sliced
  • 1/4 cup dried fruit (such as currants, golden raisins or chopped apricots)
  • 1/2 cup fresh mint leaves, torn if large
  • 2 medium carrots, peeled and chopped (about 1 cup)
  • 1/4 tsp chopped garlic (about 1 small clove)
  • 1/4 cup shelled pistachios, toasted
  • 1/4 cup extra-virgin olive oil
  • 1 lemon wedge
  1. Place bulgur in a heatproof bowl, and add boiling water.  Season with a pinch of salt and cover with a plate until water is absorbed and bulgur is tender, about 30 mintues.  Fluff with fork.  Stir in chickpeas, scallions, dried fruit and mint.
  2. Meanwhile, pulse carrots, garlic, pistachios in a food processor until coarsely chopped.  Drizzle oil nd process until combined.  Season with salt and pepper. 
  3. Stir pesto into bulgur mixture.  Squeeze with lemon and adjust seasoning, if necessary.

Pear Blue Salad

  • mixed salad greens
  • 2 fresh Bartlett Pears, cored and sliced
  • 2 tbsp minced shallots or green onions
  • 1/3 cup chopped walnuts
  • 1/4 cup crumbled blue cheese
  • 3/4 cup balsamic vinegar
Top greens with everything, toss gently, drizzle with balsamic to taste.

found this in "The good life magazine" fall 2012