Avacado Tomatillo Salsa

There are many things I miss about Utah but near the top of that list are Utah Costcos. For one thing, they have this avocado tomatillo salsa that was utterly to die for. We're talking I could single handily eat half the family-sized container in one sitting, no problem. I have scoured the shelves of every Colorado Costco within a a 20 mile radius of our home looking for this salsa, but to no avail. Obviously this state of emergency called for a trip to the grocery where I bought every last tomatillo on their shelves. And the homemade version turned out just as good as the real deal, thank you very much. 

Avocado Tomatillo Salsa
(yields about 5 cups)

Ingredients:
10 tomatillos, outer peel removed
2-3 fresh serrano peppers, stems removed (adjust this to fit your heat preferences)
1 small white onion, chopped
4 large cloves of garlic, peeled and crushed
1/2 bunch of cilantro, stems trimmed
Juice from 2 limes
1 T salt
3 ripe avocados, skins and pits removes

Directions:
-Place tomatillos and serrano peppers in a medium saucepan and cover with water. Bring to a boil and let simmer for about 10 minuets until the peppers are softened. Remove from heat and drain water.
-Add boiled tomatillos, serrano peppers, onion, garlic, cilantro, lime juice, and salt to a blender. Pulse for approximately 1 minuet.
-Add the avocado and continue to pulse for about 30 seconds, or until salsa reaches desired consistency.
-Serve with tortilla chips. Also makes a great smothering sauce for burritos or enchiladas. 

Cilantro Lime Mexican Bruschetta with Shrimp

This post could also be titled "Party In My Mouth".
The flavor combination of this recipe is the perfect blend of spice, zest, and tang.
Trust me, this one defiantly has a little kick. If you aren't the biggest fan of spice, I would recommend toning down the amount of jalapeño. 

I just happened across this recipe and it has instantly made the recipe hall of fame in our home.
This one is easy, tasty, and perfect for summer nights.
We ate with the window cracked and sounds of neighborhood kids streaming through the window.
Saturday, we wish you could have stayed forever.

Cilantro Lime Mexican Bruschetta with Shrimp

(recipe adapted from the one found here)

Ingredients:

2 T. butter

1 lb. fully cooked frozen shrimp, thawed

2 roma tomatoes, chopped

1 small onion, chopped

3 cloves garlic, minced

1 jalapeño, minced

1 t. red pepper flakes

1/2 t. oregano

1/2 t. salt

1 t. black pepper

Juice and zest from one lime 

3-4 T. cilantro, chopped

Directions:

Melt the butter in a medium skillet over medium heat.

Add the onions, garlic, and jalapeño and simmer until onions are soft and translucent.

Add the oregano, red pepper flakes, and tomatoes.

Simmer until tomatoes are soft (3ish more minuets).

Reduce heat to low and add the shrimp, salt, pepper, and lime.

Cook just until the shrimp and heated through.

Turn off the heat and stir in cilantro.

Serve straight from the skillet on slices of fresh baguette 

Enjoy!

Chow-Da on Sunday

You're welcome for introducing you to your taste bud's new little love affair.
I call it Smokey Shrimp Corn Chowder.
Or Chow-da, which sound more manly.
And this is defiantly a "manly" version of normal corn chowder. It has shrimp AND bacon AND smoked paprika for a tangy little kick in the pants.
Ecstasy in my mouth, I think so.
But then again, anything with smoked paprika makes my mouth do jumping jacks of joy while my taste buds high five each other.
I will defiantly be making this again when corn is fresh and goes on-sale for like 10 cents an ear.
This time, I made it with frozen but I think it would be even better with fresh!
I served this bad boy up with a side of focaccia bread
and 2 tall mason jars of cold milk.
Sundays are wonderful.
Enjoy!

Smoky Corn Chowder with Shrimp

(adapted from recipe found here)

Ingredients:

3 strips of bacon, cut into half inch pieces

12 fully cooked shrimp, detailed

1 small white onion, chopped

3 cloves of garlic, minced

1 T. smoked paprika

Big pinch red pepper flakes

Big pinch of ground chipotle pepper

12 oz. frozen corn

1 can low sodium chicken broth

1/2 c. half and half

Salt and pepper

Directions:

Cook bacon chunks in medium sauce pan until crispy. Transfer over to a paper-towel lined plate.

Drain bacon drippings until about 2 tablespoons are left in the saucepan.

Saute the onions for about 5 minuets until translucent and a little brown around the edges.

Add the paprika, red pepper, chipotle pepper, and garlic.

Mix well and saute for about 2 more minuets.

Add the corn and mix well.

Stir in the broth and half-and-half.

Simmer on low heat for 20 minuets.

Transfer to blender and puree a bit, leaving the mixture pretty chunky with some full kernels of corn.

(You can blend it more if you like a smoother texture.  I like mine really chunky!)

Add salt and pepper to taste.

Divide soup into bowls and serve with shrimp and bacon.

Top with basil or green onions.

(I obviously didn't have any...)

Easy Shrimp Spring Rolls

Over winter break, my mother-in-law made these to-die-for shrimp spring rolls!
I have basically been craving them every day since.
And since there is conveniently a little Asian market around the corner from us, we decided to pop over and get spring roll rice wrappers and rice noodles so we could make them!
The recipe is so simple, quick, and scrumptious!

Easy Shrimp Spring Rolls

Ingredients:

Spring roll wrappers

Big carrots, chopped into thin matchsticks

Cucumber, chopped into thin matchsticks

Rice noodles, prepared as directed on package

Shrimp, cooked, de-tailed and chilled

Peanut sauce for dipping

Directions:

Moisten a spring roll wrapper by submerging it in hot water until pliable (don't let them sit to long or they will get really soft and rip).

Lay wrapper flat and fill with a big scoop of rice noodle, some carrots sticks, cucumber sticks, and shrimp.

Roll them up burrito style, tucking in the outter edges as you roll.

Serve with peanut sauce 

and watch your husband's face light up in delight when he tastes them!

Can I please make these again tomorrow night?

No?

Good thing I made LOTS of leftovers so I can bring them in my lunch the next 2 days.

Balsamic Chicken

I'm basically obsessed with my slow cooker.
All you have to do is throw everything together, turn it on, and leave it until you are ready to eat.
It is perfect for us full time students/part time workers/part time internshipers who have ZIPPO free time.
Here is one of my favorite slow cooker recipes that I have ever made.
I stumbled upon last year (though I can't quite remember where I got it from)and did a braised version of it.
But I like it so much better made in the crockpot!
Side it with some crescent rolls or put it over rice or pasta. And the best part?
It is husband approved!

Slow Cooker Balsamic Chicken

Ingredients:

4-6 frozen chicken breasts

1/2 c. balsamic vinegar

1 14.5oz. can diced tomatoes

1 t. each rosemary, oregano, and basil

2 T. olive oil

1 small white onion, cut into thin pieces

4 cloves of garlic, chopped

Directions:

Put olive oil in the bottom of the slow cooker and swish it around so it gets all around the bottom.

Arrange the chicken breasts on the bottom of the slow cooker.

Salt and pepper both sides of each breast.

Sprinkle with the seasonings and chopped garlic.

Place onions on top of the chicken.

Pour in the vinegar and tomatoes.

Cook on low for 4 hours and then high for the last 30 minuets.

Serve and enjoy!

Dessert Squash

Sometimes it's hard to even see each other,

let alone plan a date night when our week ends up looking like this:

20 hours of meat serving at Tucanos.

16 hours of CNA work.

40 hours of combined class and lab time.

A little sleep.

A little working out.

A LOT of wedding planning.

The beginning steps of a semester long nutrition internship.

Some church and church activities.

And endless mountains of homework.

So this Friday night we called it good with

a quick dinner,

a little wedding shopping (poor guy, I dragged him to Joann's and Hobby Lobby),

and a delicious new homemade dessert.

With the declining temperatures, first few crunchy leaves, and a fresh butternut squash from Nana and Papa's garden,

we were inspired to try this new festive recipe. 

Enjoy!

Dessert Squash

(Inspired by Nana Belt)

Ingredients:

1 butternut squash

Butter, melted

Brown Sugar

Directions:

Preheat oven to 375 degrees.

Chop off stem and slice squash down the middle.

Scoop out seeds while you dream of pumpkin patches and the ever approaching fall season.

Cut deep slits down length of squash, this ensures optimal distribution of the sugar and butter.

Brush with a generous amount of melted butter.

Gob on the brown sugar.

Wrap in aluminum foil and bake for 30-40 minuets (depends on the thickness/ripeness of your squash).

Die in heavenly bliss when you taste this stuff.

Happy New Season!  Oh Happy Life!

Smoky Chicken and Roasted Veggies

J got to work the morning shift today,

so after work we had a little Friday night date.

Namely I took him to the tennis courts at Provo High 

to give him a private tennis lesson.

And also to whoop his behind in the game we played.

haha.
He actually was did really well for a first timer. 
He even hits an impossible angle shot, just like my dad.

After, we went home to try a new recipe that I ripped out of a magazine at work the other day.  

And boy oh boy was it easy and delicious!

We used a bunch of fresh veggies from the grandparent's garden.

But I'm sure you could change it up to incorporate whatever you happen have on hand.

Enjoy!

Smoky Chicken and Roasted Veggies 

(adapted from recipe found in Family Circle September 2012)

Ingredients:

2 boneless skinless chicken breasts, cut into 1-inch pieces

1 large unpeeled baking potato, cut into 1/2-inch pieces

1 onion, cut into 8 wedges

2 medium green peppers, cut into thin strips

2 medium carrots, thinly sliced

4 cloves of garlic, minced

2 tbsp olive oil

2 tsp smoked paprika (regular tastes a little different but works too)

1 tsp salt

1/2 tsp freshly ground black pepper

1 lemon, cut in wedges (reserve a few slice for serving)

Parsley flakes, to taste

Directions:

Preheat oven to 450 degrees.

Lightly coat a 13X9 baking pan with olive oil

Add veggies, chicken, olive oil, garlic, and spices (except parsley), tossing well.

Squeeze juice from lemon wedges over top and scatter wedges across casserole.

Bake for 30 minuets or until chicken is cooked through and veggies are tender.

Top with parsley flakes and additional lemon.

 Serve.

Finish it off with a trader joe's ginger molasses cake with whipped cream

and I'd say you've got yourself a meal.

Happy Cookin!  Oh Happy Life!