Cilantro Lime Shrimp Tacos 

It's spring and closing in on summer and where I live that means... shrimp! There is just something about Gulf Shrimp. Am I right? 

A few weeks ago I made this delicious cilantro like shrimp taco. It was divine and I am sure you will love it. It has fresh pico de gallo and succulant shrimp. 

Let's get started. 

You can head on over here to find my fresh pico de gallo recipe.

What you'll need:

One pound peeled shrimp

1 bunch fresh cilantro

2 tbsp lime juice

4-6 warm tortillas

1 cup shredded cheese

In a bowl whisk together your shrimp, cilantro and lime juice. Then pour the mixture in a casserole dish. I baked mine on 350 for 20 minutes. Baking the shrimp make them plump, sweet and juicy. Yes, you can bake shrimp in the oven and I HIGHLY reccomend it. 

I then put my shrimp on the tortillas and covered them with the pico de gallo and cheese. Then for a little a little added measure I poured on some home made lime avocado ranch sauce. yum yum! 

What's your favorite seafood dish? 


A healthier Potatoes au Gratin

I love potatoes au Gratin. They are a beautiful, cheesy, delicious side dish. 

I really love The Pioneer Woman's poatatoes au Gratin. But with the heavy cream I just can't make them... I am trying over here. Trying I tell you!!!

But last week I decided to try and make a healthier version. They are still potatoes... so there's a starchy carb and I still put cheese on them (there is only so much you can ask of me!). But man they are good. 

I subbed out lowfat yogurt for the cream and they were still tastey, tastey. The yogurt adds a great tang to the dish, and still provides a creaminess without all the fat. 

What you'll need: 

2 pounds potatoes cut into bite sized chunks

1 cup cheese

1 cup plain yogurt

2 garlic cloves, minced

1/2 cup 2 percent milk

Kosher salt

black pepper

Preheat your oven to 350 and spray your casserole dish with Pam. 

Put your potatoes in the casserole dish and set aside. 

Combine your yogurt, garlic, salt and pepper. Mix in your milk

Pour your mixture over your potatoes. Make sure all the spuds are fully coated. Then sprinkle with cheese. 


I covered mine in foil and baked them at 350 for about an hour. They were delicious. I promise. (The photo does them NO justice.)

I served them along side my roast chicken

Are there any dishes you have made healthier with an ingredient swap? 


Avocado Lime Ranch Sauce

Have you ever wanted just a little something extra to go on your taco or black beans? Have you wanted something just a little more special to dip that quesadilla into before taking a bite? 

Me too. This weekend I made this delicous Avocado Lime Ranch Sauce. I adapted it from a recipe I found on Family Fresh Meals.

What you will need: 

¾ cup sour cream
¾ cup yogurt (I used homemade kind)
2 tbsp  lime juice (I used the kind from the bottle!) 
1 tablespoon olive oil
1/3 cup 2 %milk
1/3 cup fresh chopped cilantro (from my garden)
2 tablespoons dehydrated onion
2 cloves garlic
a pinch Kosher salt and a little pepper
One ripe avocado

Combine everything but your avocado in your blender or food processor. Blend until everything is smoothe. Then I put it in the fridge for a couple hours. Right before serving I added in my avocado and blended it again. Dang! That stuff was good!

What is your favorite dipping sauce? 


2 Ingredient Mango Sorbet

Spring is here and summer is just around the corner and that means hot days with lots of humidity. We Southerners have to find a way to keep cool.

A couple nights ago I made this delicious mango sorbet and it only used two ingredients, mango and coconut milk. 

I used about 2 cups frozen mango and one can coconut milk. 

Then I combined everything in my food processor and let it blend until it was about the consistency of a Wendy's frosty. 

It was so goooood!

What simple recipes do you love? 


Homemade Enchilada Sauce

I don't think of myself as a food snob. In fact I have said time and time again that you won't find any "crazy sexy ingredients" here. We are all about simple, homemade meals that you can get on the table that are economical. That's my mission. Period. 

However, I don't like canned enchilada sauce. To me it's too runny and has a "tinny" flavor. In short, I think it looks like dirty water and tastes like a can. So there you go. 

However, I love making enchiladas. They are easy, a great way to stretch and use up leftovers and they're tasty. So I decided to try my hand at making Homemade Enchilada Sauce and once I tweaked the recipe enough to get what I wanted... I LOVED IT!

What you'll need:

1 6-ounce can tomato paste

2 cups chicken broth 

1 tbsp oil 

2 tbsp chili powder

1 tsp cumin

1 tsp onion power

Combine your tomato paste, broth and oil in a sauce pan over a medium heat. Whisk until the tomato paste has fully incorporated with the other ingredients. Add in your seasoning and continue to whisk. Bring to a boil and then turn your heat to low. Let simmer for a few minutes.

This was such a simple recipe and only took a few minutes to pull together. 

What are some simple things you make at home? 

Don't forget you can find great cooking videos, a little humor and "bonus content" on my YouTube Channel. 

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