Mandy's Shrimp Tacos

Shrimp Tacos

1 lb uncooked shrimp, medium size (thawed if frozen)

2 tsp oil (olive, vegetable, canola, garlic infused [if you have it!],etc.). You can sauté some garlic with the oil for added flavor

1 can enchilada sauce

½ tsp cumin

½ bunch cilantro, chopped coarsely

Marketside (Walmart) Southwest Chopped Salad, prepared with included dressing and toppings. Or, coleslaw salad mix (chopped cabbage, carrots, etc), without dressing

Pico De Gallo* (store-bought or recipe below)

1 – 2 chipotle peppers in adobo sauce, chopped

Taco Bell Chipotle sauce

Corn tortillas

Flour tortillas

*Pico De Gallo:

3-5 tomatoes, chopped

½ onion, red or yellow; diced fine

1 jalapeno, diced fine, opt.

1 serrano, diced fine, opt.

½ bunch cilantro, chopped fine

Juice of 1 lime

1 – 2 garlic cloves, minced

Salt

Pepper

Extras:

Avocado

Lime Wedges

Directions:

Make pico de gallo:

Mix tomatoes, onion, jalapeno, serrano, cilantro, garlic cloves and lime juice. Sprinkle with salt and pepper. Stir and let sit overnight if possible

Make shrimp:

1. Heat oil
2. Add shrimp, toss in oil, heat until opaque, 2-3 mins.
3. Pour in enchilada sauce and add cumin, stir.
4. Add in chipotles, mix and heat through.

Mix up slaw mix

Assemble:

Warm tortillas until pliable

Layer corn tortilla on a flour tortilla, stagger for more room if desired.

Top tortillas with slaw mix, cilantro and pico.

Next add the shrimp mixture, drizzle with chipotle sauce

Add avocado slices and drizzle with lime juice.

Fold up and eat!!

They’re messy, but delicious!

Grilled Steak Salad

GRILLED STEAK SALAD WITH BLUE CHEESE + GRILLED GRAPES

Yield: 4 to 6 servings

Prep Time: 35 minutes

Cook Time: 12-15 minutes

Total Time: about an hour

INGREDIENTS:

4 large Garlic Cloves, peeled and squeezed through a garlic press

1 tablespoon Steak Seasoning {I used Simply Organic Chophouse Seasoning} See Note

1/4 cup Tamari {or low-sodium, gluten-free Soy Sauce}

3 tablespoon Red Wine Vinegar

2-1/2 tablespoons Worcestershire Sauce

2 tablespoons Dijon Mustard

1 tablespoon Lemon Juice, freshly squeezed

1/2 cup Grapeseed Oil

2 pounds Steak {I used ribeye}

1 large clump of seedless Red Grapes

10 ounces Dark Leafy Salad Greens

1 medium Shallot, sliced thin

2 to 3 ounces crumbled Blue Cheese

Dry-Roasted Sunflower Seeds

DIRECTIONS:

Add the garlic, steak seasoning, tamari, red wine vinegar, Worcestershire, Dijon, lemon juice and grapeseed oil into a glass jar or container with a tight fitting lid. Shake to combine.

Place 2-3 {about 2 pounds} ribeye steaks in a bowl or baking dish and pour half of the dressing/marinade over top. Use tongs to toss and coat the steak in the dressing. Let the steaks marinate at room temperature for 30 minutes.

Heat a grill to 400 degrees. Place the steaks on the grill and cook for 6-8 minutes per side depending on desired doneness. Place the grilled steaks on a cutting board, cover with foil and let rest.

Meanwhile place a grill basket on hot grill grates. Once hot, lay down the bunch of red grapes and grill for 5-8 minutes until they start to caramelize, plump and burst. Remove to a bowl.

In a large bowl toss together the leafy greens, sliced shallots and blue cheese and divide among four plates. Slice the steak into strips and serve on top of the salad. Drizzle with a couple spoonfuls of the remaining dressing and a sprinkle of dry roasted sunflower seeds for crunch.

NOTE: Try crisping your shallots in a little olive oil and butter until crispy for more texture and flavor in this already incredible salad!

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This delicious recipe brought to you by Simply Scratch
http://www.simplyscratch.com/2014/04/grilled-steak-salad-with-blue-cheese-grilled-grapes.html

Baba Ghannoj

Eggplant Dip

(Baba Ghannoj)

1 medium eggplant (about 1 pound)

1 clove garlic, or 1/8 tsp. garlic powder

Lemon juice (to taste)

1 TBL olive oil

Salt

Optional ingredients:

1 small onion, chopped

Tahini (sesame seed paste)

Plain yogurt

Prick eggplant 3 or 4 times with a fork. Bake in 400 degree oven until tender, about 40 minutes. Cool. Pare eggplant, cut into cubes. Place eggplant, garlic, lemon juice, oil and salt (plus any optional ingredients) in a blender container. Cover and blend on high speed until smooth. Serve with vegetable dippers, crackers, tortilla chips, or small pieces of pita bread.

Note: I make this recipe without onions or tahini, but always with plain yogurt to make it smoother. Experiment with the other ingredients (especially salt) to find what you like best. The original recipe calls for 1/4 cup lemon juice, but this is pretty strong. Start with one tablespoon and increase to taste.

This recipe freezes extremely well. You may need to add a bit more oil or yogurt after thawing out a batch.

Makes approximately two cups.

Recipe from Amaria Najem O’Leary