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Cinco De Mayo Recipes

4 May

As I’m sure you all know, it is Cinco de Mayo this weekend!

Mr. Delish’s Sister (my sister from another Mister) Carley is coming down this weekend with her cutesy pie doggie, charlie. We are planning on making some Mexican food and margaritas of course, to celebrate Cinco de Mayo!

If you are planning a little Mexican get together, I thought I would offer you some great recipe ideas! If you just want to make a little appetizer or you want to go all out and make a full Mexican dinner, there will be a recipe for you!

Avocado and Corn Salsa

Fresh Pico de Gallo



Strawberry Citrus Salsa

Baja Shrimp Bowls

Chipotle Chili Corn Chowder

Crispy Prawn Tacos

Honey & Garlic Braised Chicken Tacos

Spicy Beef Tacos

Homemade Taco Seasoning

And that’s it folks. Everyone enjoy their Cinco de Mayo celebrations.

PS. Drinking 5 margaritas and then falling asleep watching Melrose Place, is a totally acceptable way of celebrating Cinco de Mayo!

Not that I’ve ever done that…

Arriba!

Creamy Carbonara Pasta

2 May

I don’t know about you, but when I get home from work and look in the fridge, freezer, pantry and take out menu drawer for dinner ideas, I swear my mind just goes completely blank. I seem to have no problem making it through the entirety of my day without being totally stunned, but every day at dinnertime when I try to think about food, which is pretty much all I think about all day, it’s like my mind got wiped, Men in Black style.

Not cool.

Anyways last night I got a few brain cells together and figured out this little number. I’ll tell ya right now, it’s not really REAL carbonara. Real carbonara is made with egg yolks and is a little tricky, especially when my brain is obviously in no condition to try anything too involved.

Instead I made it with cream, which lets just all admit is like 1000 times better. And I called it carbonara because it has peas and bacon in it. WIN.

I also wanted to get it done quickly so I could finish watching the first 3 episodes of Girls. I must say I’m not totally sure how I feel about it this show yet, other than the fact that it makes me blush sometimes.

 Seriously, it was yummy. I also have some for lunch today and I’m sure certain coworkers are going to try to make me share. You know who you are.

 Bacon!

And cheese!

Creamy Carbonara Pasta:
Serves 4 

2 tbsp butter
2 cloves garlic, minced
1 cup cream
1 tsp salt
1 box (1 pound) rotini pasta (or pasta shape of your choice)
2 cups frozen peas
1/2 lb cubed bacon, cooked
1 cup Parmesan cheese

In a small saucepan, heat butter over medium high heat until melted and bubbly. Add the garlic and cook, stirring constantly for 2-3 minutes until softened. Add the cream and salt and give it a good stir. Bring to a simmer and then lower heat and allow to simmer for 10-12 minutes until thickened.

Cook the pasta as per package directions, in salted boiling water. When the pasta has 2 minutes left, drop the peas in with the pasta to cook.

Drain the pasta and peas and return back to the large pot. Toss with the cream sauce, bacon and about 3/4 cup of the Parmesan.

Serve in bowls and sprinkle with the remaining Parmesan.

Take Out Fake Out: Baja Shrimp Bowls

27 Apr

Couple things…

1. I feel like I am the most organized and productive I have ever been, ever. I’ve been going crazy the last couple weeks because every time I open my pantry or freezer, all I see is clutter and absolute disarray. If I can’t find something easily in the freezer, then I just give up and end up buying meat rather than using something we already have. Bad Miss Delish.

So all day yesterday at work I was thinking about organizing, I even pinned some things for inspiration. When I got home, I got straight to work and cleaned out both of our pantries and both the freezer in our refrigerator and the deep freeze. I feel so much better, and we have a lot of stuff to start eating.

2. I cleaned last night until Mr. Delish started whining about dinner. He’s sick right now with a cold and he is the biggest baby when he is sick. Anyone else have a whiny baby for a spouse?

3. Since I got so much done last night, I think that means I am released from all housework duties for the next 5 years….yeah? Cause I really need to clear up my schedule so I have more time for Margaritas.

Oh hey, what a coincidence, you know what goes well with a margarita?

Anything?

Well yes, anything goes with a margarita, but specifically these copycat baja bowls!

Basically you take a bunch of delicious things, and arrange them in a bowl, top it with salsa, guac and sour cream and then never stop eating them, ever.

Seriously, this baby is going on our regular dinner rotation. The best thing about it is that you can make it with any protein you want, chicken, beef, pulled pork (OMG yes) or Tofu….but I don’t know why you’d want to do that.

You can also go all out with freshly made pico de gallo and guacamole and use my homemade taco seasoning recipe. Or you can just buy all store bought stuff for a quick and easy dinner.

Trust me, I am the last person to judge. Sometimes we eat sour keys for dinner. 

Start with some cilantro & lime scented rice.

Scoop on some spiced black beans.

Top that with some seasoned shrimp.

Seriously, stop it now.

You can’t see the guacamole!

Much better.

Would it be unacceptable to eat this at 8:28am?

Baja Shrimp Bowls:
Serves 2

2 cups cooked basmati rice (hot)
Juice of half a lime
2 tbsp chopped cilantro
1 15 oz can black beans
1 package taco seasoning or 2 tbsp of my Homemade Taco Seasoning 
1 tbsp vegetable oil
16 peeled and de-veined shrimp, tail on
Salsa, Guacamole and Sour cream for serving

Add the lime juice and cilantro to the cooked rice and stir to combine. Set aside and keep warm.

In a small pot add the black beans and heat over medium heat until hot, add about 1 tbsp of the taco seasoning and stir to combine. Set aside and keep warm.

In a large pan, heat oil over medium high heat until glossy. Add the shrimp and remaining taco seasoning and stir to coat. Cook until pink and cooked through, about 3-4 minutes. Turn off heat but leave in the pan to keep hot.

To serve, grab two bowls and scoop some rice into each bowl, follow by some of the seasoned black beans, and half the shrimp. Top with a big scoop of each of the salsa, guacamole and sour cream.

Seriously, just stop.

Coconut White Chocolate Brownies

18 Apr

Yawwwnnnn….I’m barely able to keep my eyes open this morning. Mr. Delish has started this new habit of watching TV on the couch downstairs and then waking up and coming to bed at 3am. Which ends up waking me up in the process and then I lay awake while he sleeps soundly.

He’s been doing this because I am still on my obsession with The Chew and I watch the recorded episodes before I go to sleep. Instead he watches Spartacus, which he is currently obsessed with. I’m sorry but I really don’t want to see someone get their head cut off right before I am about to go to sleep, that’s just a recipe for bad dreams. No, thanks.

Since I might not make it through this post, I’m going to get right into it. I made these a few days ago because I was craving brownies, but at the same time I couldn’t get that coconut whipped cream out of my head. So I combined two of my favorite things, to make what is probably the most decadent brownie around.

And no that’s not whipped cream, it’s just a big helping of white chocolate coconut butter cream. I think someone needs to help me.

As soon as they were frosted Mr. Delish wanted to try one. He ended up pounding back 3 of them and proclaimed that they were the best brownies. Win!

Coconut White Chocolate Brownies:
Makes one 9×12 inch pan

For the brownies:
1 cup salted butter
3 cups semisweet chocolate chips, divided use
2 1/2 cups sugar
4 large eggs
1 1/2 tsp coconut extract
1 cup flour
1/4 tsp salt

For the frosting:
1 cup sweetened shredded coconut
1 cup salted butter at room temperature
3 cups powdered sugar
1 1/2 cups melted white chocolate
2 tsp coconut extract

For the brownies:

Preheat your oven to 350 degrees and place the oven rack in the center position. Line a 9×13 baking pan with aluminum foil and spray the aluminum foil generously with nonstick spray.

In a medium pot, melt the butter over medium heat. Add 2 cups of the chocolate chips and stir until completely melted, remove from heat. Mix in the sugar until completely combined and then mix in the eggs one at a time. Once completely combined, add the coconut extract, flour and salt. Mix well and then stir in the remaining chocolate chips. Pour into the prepared baking pan. Spread out the top evenly with a spatula.

Bake for 40-45 mins until the center feels almost set. Remove to a wire rack to cool completely.

For the Frosting:

Pour the coconut into a small pan and place over medium high heat. Toast the coconut until it is nice and golden brown. Remove to a bowl and allow to cool.

In the bowl of your electric mixer, whip the butter until light and fluffy. With the mixer on low, slowly add the powdered sugar until completely combined. Add the melted white chocolate and mix until combined. Turn up the speed to medium/high and add the coconut extract, whip until light and fluffy, about 30 seconds.

Remove the brownies from the pan and aluminum foil. Frost the tops of the brownies generously and then sprinkle with the toasted coconut. Cut into squares and serve.

Yeah. Seriously, someone come save me from myself.

Roasted Garlic & Butternut Soup

13 Apr

Okay, okay, I know. This is a fall/winter recipe and it’s spring now, but, hear me out! I am thinking of it as a farewell to winter. Goodbye to rich, slow cooked dishes, soups and stews. And a happy hello to salads, grilling and fresh fruit.

It’s also a sad goodbye to new TV episodes and the beginning of a summer full of re-runs….ugh. Luckily this will give me time to catch up on the last 5 seasons of Sons of Anarchy. Can I tell you a secret? I have a crush on Jax….

…Mom? I think I like bad boys.

Oh, sorry you had to hear that. Anyways lets get on with this whole butternut deal. I have a really fun way to cook butternut squash with garlic, and I’m going to show you!

Start by lopping a head of garlic in half. Try to use a head of garlic that is not already starting to sprout, don’t be like me.

Then try gracefully lopping your butternut squash in half, but instead, get your knife halfway through and have to call Mr. Delish to come finish cutting it through because you have zero upper body strength. Yeah do that.

Then scoop out the seeds with a spoon.

Drizzle the whole deal with olive oil and salt and pepper and use your hands to massage the seasoning in.

I actually used some Trader Joe’s African Smoked Pepper instead of regular pepper, which is why it looks all chunky and weird.

Now for the fun part, stick half of the garlic head into each half of the butternut squash, like this.

Tricky, right?

Now flip ’em over and roast ’em in the oven until soft and cooked through.

Once they are done, the garlic will be roasted and softened and there will be a nice roasted garlic flavor that has nestled right into the squash. You will also be able to squeeze out the roasted garlic into the soup!

You also need croutons of course. Croutons make the world go round.

And a dollop of sour cream. Sour cream makes the world go round too.

Roasted Garlic & Butternut Soup
Serves 2

1 medium butternut squash
1 head garlic
3 tbsp olive oil
1 tsp salt
1 tsp pepper
3 cups low sodium chicken broth
1/2 cup milk
More salt and pepper to taste
2 tbsp butter
1/2 cup cubed day old bread
2 tablespoons sour cream

Preheat your oven to 350 degrees.

Cut your butternut squash in half and scoop out the seeds, also cut the head of garlic in half. Place the garlic and squash pieces onto a baking sheet. Drizzle the garlic and squash with olive oil and season with salt and pepper. Use your hands to massage the oil and seasonings into the veggies. Place one of the garlic halves in cavity of the butternut squash, flip the butternut squash so it is flesh side down.

Bake for 45-50 minutes until softened and cooked through. Remove from oven and allow to cool slightly.

Once it is cooled enough that you can handle it, scoop out the squash into a blender, discard the skin. Also squeeze out the roasted garlic cloves into the blender. Add the chicken broth and blend until smooth. Pour into a medium pot and bring to a boil over medium high heat, lower heat to medium low and allow to simmer for 10-15 minutes until reduced slightly.

Meanwhile, heat the butter in a small pan over medium high heat until melted and bubbly. Add the cubed bread and cook until the bread is browned on all sides. Remove to a plate lined with paper towel to cool.

Add the milk to the soup and bring back to a simmer, season to taste with salt and pepper.

Pour into bowls and top with a dollop of sour cream and some croutons.

Okay bye winter, see you next year!

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