Wednesday, April 23, 2014

Jerk Shrimp Tacos with Pineapple Salsa, Slaw and Pina Colada Crema


Tacos rock. I really think I could eat tacos daily.  We don't do a lot of shrimp here but when I made this jerk marinade awhile back, I just knew that it had to be made again with shrimp. On tacos.  

Since we were grilling, we grilled up some pineapple for an awesome Pineapple Salsa.  The Pineapple Crema just rocked on the tacos and balanced out the spiciness of the shrimp. 





Jerk Shrimp Tacos with Pineapple Salsa, Slaw and Pina Colada Crema Recipe
Adapted from Closet Cooking

  • 1 pound (16-20) shrimp, peeled and deveined
  • 1/2 cup jerk marinade
  • 2 cups cabbage, sliced
  • 1/2 cup pina colada crema (see below)
  • 12 small corn tortillas, warmed
  • 2 cups grilled pineapple salsa

Pina Colada Crema
  • 1/2 cup sour cream (or Greek yogurt)
  • 3 tablespoons pineapple
  • 2 tablespoons coconut milk (just skim 2 tbsp. off the top without shaking)
  • 1 tablespoon rum (or 1 teaspoon rum extract) (optional)

  • Puree everything for the crema in a food processor and enjoy!

Shrimp:
Marinate the shrimp in the the jerk marinade for at least 20 minutes and up to overnight. 
  1. Grill the shrimp over medium-high heat until cooked, about 1-3 minutes per side.
  2. Toss the cabbage in half of the crema.
  3. Assemble tacos by placing the slaw on the tortillas, followed by the pineapple salsa and shrimp finally topping with a drizzle of crema.




Monday, April 21, 2014

Turkey Meatloaf with Red Pepper Sauce


I think I've mentioned before that we are huge meatloaf fans in this house. I grew up with my brothers and my dad eating frozen pot pies, tv dinners and hamburger helper. We never had meatloaf.  Many people consider meatloaf ordinary and boring but we absolutely love it.  It helps that I never make my meatloaf ordinary and boring. 



I found this while searching through Christina's blog Mele Cotte. I had 5 lbs. of ground turkey and a whole bunch of red peppers and knew this would be a perfect dinner.  I love that the Secret Recipe Club has introduced me to so many great blogs.   I can't wait to make Christina's Pumpkin Hashbrown Casserole.


The sauce comes together super easily with just a food processor or blender. No precooking necessary. 

I love how the whole meatloaf was smothered in this fantastic sauce!  It comes out super tasty and caramelized over the meatloaf. Yum!



We made 2 loaves as we love leftovers the next day.  Meatloaf sandwiches rock!



It didn't take us long to go through these meatloaves!  I think I would call this anything but ordinary and boring!




Turkey Meatloaf with Red Pepper Sauce

Recipe from Mele Cotte
Meatloaf:
2 pounds ground turkey 
2 eggs
3 ounces tomato paste (1/2 of 1 small can, reserving rest for the sauce)
1 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1/2 cup plain bread crumbs (I used gluten free)
1 small onion, finely chopped
2 cloves garlic, pressed
Red Pepper Sauce:
3 ounces tomato paste (from reserved 1/2 can)
1 small onion, roughly chopped
1 clove garlic, peeled
1 small red pepper, seeded, cored, and roughly chopped
1 cup water
1/2 teaspoon salt
plenty of black pepper

1/2 tsp. red pepper flakes (optional if you want some heat)
Meatloaf:
Preheat oven to 350 degrees F. In a large mixing bowl, mix together all the ingredients for the meatloaf and work together completely by hand until all ingredients are evenly distributed and the mixture is uniform. Place meat mixture into a 9 by 13-inch baking dish and shape into a loaf about 11 inches long and 4 inches wide. It is important to form it like this so that it cooks evenly throughout. The loaf should be in the middle of the pan with room on both sides for the sauce to pool.
Red Pepper Sauce:
Place all ingredients in a blender or food processor and puree until smooth. Cover the meatloaf with the sauce and allow excess sauce to pool around the meatloaf. Cover pan with aluminum foil but avoid contact with meat loaf by leaving at least a couple inches of space between the top of the meatloaf and the foil. Bake for 45 minutes, then uncover and bake 45 minutes longer. Let rest for 15 minutes before cutting and serving.






Twinkie Pie


I do realize that Twinkies should not belong on this blog. I know that my main purpose for this blog was to share and create healthy recipes.  But come on, with all the Twinkie and Hostess hoopla lately, I just couldn't help myself.  What's up with that anyways? One minute a friend of mine if selling her Twinkies on Ebay for hundreds of dollars and the next minute I'm making a pie with them.  Go figure. 


The Secret Recipe Club is interesting. Sometimes we get to visit brand new blogs but other times we get blogs that we know and love.  Either way it is tons of fun and a great way to get to know another food blogger. This month I got to visit Erin from Making Memories with your kids. I have made many recipes of hers and have many more bookmarked.


I found this recipe for Twinkie Pie before I even knew she was my secret blogger!  I saw it and knew it would be a fun recipe to make with the kids.  Yes, I know, it's not healthy. At all. But with all the kids here, everyone got to enjoy one small slice for a fun treat.




Not only was this a fun pie to make but it was also delicious!  It is like a vanilla custard all over the Twinkies.  Most of it went to the kids but I did manage to steal one quick bite. It seriously had been a long, long time since I had a Twinkie.





Twinkie Pie
Recipe from Making Memories with your kids

1 box of Twinkies (10 individual cakes)
3 eggs, beaten
1/4 cup sugar
1 stick butter, melted
1 tsp. vanilla
1 tbsp. vinegar
Pie crust (either pre-made or homemade)

Preheat oven to 350 degrees. Mix the beaten eggs, melted butter, sugar, vanilla and vinegar in a large bowl. Cut the Twinkies into about 6 pieces each. Get the kids to do this, they'll love it. Gently fold the Twinkies into the egg mixture. Spoon into the pie shell and bake for 38 minutes or until the top and crust is golden brown.  Serve chilled.  Whipped cream is good too!








Friday, April 18, 2014

Strawberry Pancakes


 

We almost always eat fruit with our pancakes but we don't often eat fruit IN the pancakes.  I love blueberry pancakes but for some reason most of the family prefer the blueberries on the side.  Strawberries are a favorite around here and even when they aren't in season, we eat them all the time.  

I just knew that strawberries in pancakes would be awesome.  But I wasn't sure how the others would go for it. 




I was afraid that the chunks of strawberries would be too big and that they wouldn't cook right.  But I was wrong and they cooked perfectly and the strawberries were perfect. The family completely loved them.  I only regret that I didn't double the batch!



Strawberry Pancakes

1 1/4 cups flour
2 tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1 large egg
1 cup milk
1/2 tsp. vanilla
1 tbsp. butter, melted
2 cups sliced strawberries

In a bowl, whisk together the flour, sugar, baking powder and salt. In an small bowl, whisk together the egg, milk and vanilla.  

Whisk the wet ingredients into the dry.  Stir in the melted butter.  The batter should be thick and smooth.  Fold in the strawberries.  Spoon the batter onto a hot pan.  Cook the pancakes until set and bubbly, about 3 minutes.  Flip them with a spatula and cook until golden brown, about 2 minutes.  Serve with maple syrup if desired. 



Wednesday, April 16, 2014

Chicken Noodle Soup


My baby loves chicken noodle soup.  It's actually the only soup he will eat. He loves Progresso Chicken Noodle and he loves to get it when we eat out too. But his favorite is this homemade chicken noodle soup.  

I often will cook a whole bunch of chicken in the crockpot to use for various meals.  Everytime he sees chicken cooking, he gets an excited look and asks if I'm making soup. Usually I do. It really is super easy to make and he loves it so much.  




Chicken Noodle Soup Recipe

1 tbsp. butter
1 cup baby carrots, sliced
1 small onion, chopped
2 - 3 celery stalks, chopped
4 cups water
4 chicken bouillion cubes
1/2 tsp. oregano
1/4 tsp. pepper
2 cups egg noodles
1 lb. chicken, cooked and shredded

Melt butter in a large pan. Add carrots, onion and celery and cook for about 5 - 7 minutes.  Add water, chicken bouillion, oregano and pepper.  Bring to a boil.  Add noodles and cook for about 7 - 8 minutes until done.  Add chicken, stir and serve.