Thursday, August 5, 2010

Drunken Shrimp

This is one of my favorite ways to make shrimp. It's a quick and easy marinade and all you have to do is let them soak for approximately 1-2 hours in the fridge then skewer and grill.

2lbs raw shrimp (I buy them with the shell on but I deshell them and devein them)
1cup tequila
1cup water
1/4-1/2 cup sugar (depends on how sweet you want it)
~1/4 cup freshly squeezed lime juice
1tbsp minced garlic
1tbsp chopped cilantro (I couldn't find fresh so I used some dried)

First you want to mix all your marinade ingredients in a tupperware container. It needs to be a container that you can seal up tight. Next, shell the shrimp and devein them. You want the tails off as well so you don't have to get all messy when eating them. After your shrimp are cleaned and prepared put them into the container with the marinade, seal, and shake vigerously. This will help to ensure each shrimp is evenly coated with the cilantro and that they've all settled into the sauce.

Refridgerate for at least 1-2 hours. I typically let them sit for about 2-3. Then skewer and place on a hot grill until pink.

You can serve these anyway you want really. You can put them in tacos, serve them as fajitas with some sauteed peppers and onions, use them in burrito bowls, or eat them as is served with a side of spanish rice and beans.

Monday, August 2, 2010

Momma's Spiced Pumpkin Cookies

These are a favorite of mine any time of the year but my fondest memories of them come from the fall. My mom would always bake these for us constantly between Halloween and Christmas.

2 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margerine, softened (I use salted sweet cream butter out of personal preference but my mom use to use the butter flavored margarine)
1 cup white sugar
1 15oz can of Pumpkin (or equal amount of fresh, cooked, purred pumpkin)
2 eggs
1 teaspoon vanilla extract
1 cup chopped walnuts
1 cup dates or raisins (this is a personal preference)
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1/8 teaspoon ground cloves
1/2 teaspoon cinnamon

(all spices can be replaced by using 1-1.5 teaspoon of pumpkin pie spice but I never buy it because I keep the other spices on hand at all times anyways)

Preheat your oven to 350 degrees

Beat butter and sugar in large bowl until creamy. Beat in eggs, pumpkin, and vanilla. Beat in baking soda, baking powder, spices, and salt. Gradually beat in the flower a 1/2 cup at a time. Stir in dates and nuts.

Drop by large spoonfulls onto a greased baking sheet. Bake 15-20 minutes or until the edges start to turn a beautiful golden color. Cool on baking sheet for roughly 2 minutes then transfer to a wire cooling rack.

Feel free to play with the ingredients a bit. Omit the ginger if you don't like ginger. Use raisins instead of dates. You can even substitute pecans for the walnuts. It's all a personal preference.

Green Chile Chicken

Tonight I threw together something super quick and easy for dinner. This is a must try for anyone who loves mexican flavors!!

1 16oz jar salsa verde (or 16oz of homemade)
1 10oz can diced tomatoes with green chilies
1/2tsp minced garlic
1 tsp capers
1 whole green chile/jalapeno/serrano diced
juice from 1 whole lime
1 cup water
2.5lbs bonless skinless chicken breasts (you can also use 2.5lbs of pork shoulder)
Salt and Pepper to taste

In a large bowl combine the salsa, tomatoes, minced garlic, capers, lime juice, and diced chile of your choice. You can use whatever suites your taste as long as it's a green pepper. Mix together well.

Place chicken in crock pot (I used them straight out of the freezer but you can defrost them if you like. It will cut the cook time down by half) and cover with mixture. Spread it out evenly over the top of the chicken.

Pour water over top so it just barely covers the chicken (if you're using a larger crock pot you might need more water and vice versa). Allow to cook on high heat for 5-6 hours or low heat for 8-10.

Place breast over top of white rice and cover with a generous helping of the "sauce" and enjoy!!