Grilled Shrimp Tacos With Creamy Cilantro Sauce

2 lb shrimp, deveined and tails removed
1 tsp paprika
1 tsp garlic powder
½ tsp dried oregano
1 tsp cumin
½ tsp red pepper flakes
½ tsp salt
24 skewers, bamboo or metal 
4 TBS olive oil 
24 corn tortillas

Creamy Cilantro Sauce
1 cup Sour Cream
3 TBS Cilantro, minced
1 tsp lime zest
¼ tsp salt
2 TBS lime juice

1-½ cups green cabbage, shredded (I had all green so used that)
1-½ cups red cabbage, shredded
1 TBS jalapeno, minced

fresh limes, optional
cilantro, optional

1.  In a large bowl, season shrimp with paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine.

2.  Using 2 bamboo or metal skewers, poke through the top and bottom of the shrimp and push down to the bottom of the skewer.  Add 3 more shrimp to the same skewer and repeat until all of the shrimp are used.

3.  Right before you put the shrimp on the grill, brush each skewer with a generous amount of olive oil, to prevent sticking.

4.  Grill over high heat for 3 minutes, brush the top side with more olive oil, flip, and let cook for an additional 3 minutes. Remove from skewers & set aside for taco assembly.

5.  In a bowl, combine all creamy cilantro sauce ingredients. Stir well to combine. In a large bowl, combine green cabbage, red cabbage, and minced jalapeño (I had all green cabbage so that's what I used.) Pour half of the sour cream mixture over the cabbage, saving the other half for extra sauce to put on the tacos.

6.  Assemble the tacos on corn tortillas. Add the cabbage mixture, followed by the shrimp. Top with the creamy cilantro sauce, cilantro, and a squeeze of lime juice if desired.




from Tasty

Ultimate Brown Butter Chocolate Chip Cookies

1 cup butter
2-1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1-1/2 cups brown sugar
1/4 cup sugar
1 large egg
1 large egg yolk
2 tsp. vanilla extract
2 TBS. milk
1-1/4 cup chocolate chips
coarse salt for sprinkling, optional

1.  Place butter in a small sauce pan over medium heat. Stir constantly. Butter will melt, then bubble and then foam. Once it is foaming watch carefully to not let it burn.  Once it smells nutty, remove from heat and pour into a different bowl to stop it from cooking. Let cool for 5-10 minutes.

2.  Combine flour, baking soda and salt in a bowl. Set aside.

3.  When the butter is cool enough to touch with your finger, beat butter and sugars (brown and granulated) in a stand mixer. Add egg and egg yolk one at a time. Scrape down the sides of the bowl as needed. Add vanilla extract and milk. 

4.  Slowly add in dry ingredients and then chocolate chips. Let dough chill in the fridge for 2-3 hours. (Don't skip the chilling.)

5.  Preheat oven to 350℉ and line cookie sheets with parchment paper.  Make dough balls a little larger than a golf ball, place on cookie sheet and sprinkle with coarse salt, if desired.  Bake for 10-12 minutes (or less depending on how soft and gooey you like them, I do about 8 minutes). 



from Your cup of Cake

Easy Butterscotch Bars

1 cup butter, melted
1-3/4 cups brown sugar
2 eggs
1 tsp. vanilla extract
1-1/2 cups flour

1.  Preheat oven to 350℉.  Stir melted butter and brown sugar together.

2.  Add eggs and vanilla, mixing well.

3.  Add flour and mix until well combined.

4.  Pour batter in a 9x13 inch baking dish.  Bake for 20-25 minutes or until done.

From Heavenly Homemakers

Crispy Cheesy Hash Browns

3 small potatoes
1/3 cup flour
1 egg
2 TBS butter, softened
1/2 cup cheddar cheese, shredded
pinch of salt
pinch of pepper
vegetable oil for frying

1.  Boil a pot of water over high heat.  Peel and wash the potatoes, then add them to the boiling water.  Boil until they are parboiled (about 6-7 minutes.). They should be hard to touch but easy to grate. Drain the potatoes in a colander and run them under cold water until cool enough to hold.  Grate the potatoes.

2.  Beat the egg in a bowl.  Add the grated potatoes, flour, softened butter, cheese, salt, and pepper and the combine well.  Using your hands, for the mixture into patties.

3.  Put some oil in a frying pan and heat on medium-high.  Add the patties and cook for about 3 minutes per side, or until golden brown and crispy.  Once cooked, let cool on a paper towel for a few minutes then serve.

From Jungle Toast

Baked Ground Beef Taquitos

2 TBS vegetable oil plus extra
1-1/4 pound extra lean ground beef
1/2 medium white onion, diced
1 tsp cumin
1 tsp ground coriander
1/2 tsp chili powder
1/2 tsp salt, plus extra
1/4 tsp ground black pepper
1 clove garlic
3/4 cup grated cheddar or jack cheese
12 extra large corn tortillas or 10 flour tortillas

1.  Preheat oven to 450℉. Heat the vegetable oil in a large saute pan over medium-high heat. Add ground beef and break up a bit with a wooden spoon. Finely chop onion and add to ground beef along with the cumin, coriander, chili powder, salt and black pepper. 

2.  Cook ground beef for about 6 minutes or until no longer pink. Mince garlic and add to beef during the last two minutes of cooking. Remove meat from heat. 


3.  Place 2 corn tortillas directly on the upper rack of the oven for about 30 seconds. Remove from oven and place on a cutting board. (I never really needed to do this).


4.  Place a couple of tablespoons of the meat mixture to the right of center on each tortilla and top meat with a tablespoon of grated cheese. Roll tortillas up tightly and place on a cookie sheet. Repeat process with remaining tortillas, placing them in the oven to heat up while you are filling the others. 


5.  When all are filled brush each taquito liberally with vegetable oil and sprinkle with salt. Place in oven for 10 minutes or until the tops are lightly toasted and the cheese has melted on the inside.

from CDKitchen