Wednesday, July 17, 2013

Grilled Veggie Tacos

Talk about a super simple, versatile dinner that is really healthy and SO good!  Cooking things on the grill really gives a flavor nothing else can.  These tacos were so flavorful, and all I seasoned them with were olive oil and a little taco seasoning!  We served them alone in small flour tortillas with a little white queso drizzled over the top.  Amazing!

Grilled Veggie Tacos

Veggies of choice, I used:
2 zucchini
2 summer squash
1 red onion
1 green pepper

Olive Oil
Taco Seasoning
White Queso (I just picked up a small cup from our fav Mexican restaurant!)

Chop veggies and toss in a large bowl with olive oil and taco seasoning to taste.  Place veggies in a grill basket and cook, tossing occasionally, until tender (if you don't have a grill basket you can slice them long and place them directly on grill).  Place tortillas on grill for a minute per side, watching very closely to warm.  Serve veggies in tortillas and drizzle with queso.

Thursday, July 4, 2013

Cilantro Lime Shrimp

This is a really flavorful, light, and healthy meal!  We had these with toasted bread + ricotta & sauteed corn and red pepper.

Cilantro Lime Shrimp
1 Tablespoon Butter
1 Tablespoon Olive Oil
2 cloves Garlic, Diced Or Minced
1 whole Medium Onion, Chopped
1 whole Jalapeno, Finely Chopped
¼ teaspoons Red Pepper Flakes
½ teaspoons Mexican Oregano
2 whole Roma Tomatoes, Chopped
1 pound Shrimp, Peeled, Split And Deveined With Tail On
1 whole Lime, Zest And Juice
½ teaspoons Salt
½ teaspoons Black Pepper
2 Tablespoons Cilantro, Chopped
Melt the butter and oil in a heavy skillet over medium-high heat. Add the garlic, onion and jalapeno. Cook, stirring until the onion begins to wilt, approximately 3 minutes. Add the red pepper flakes and oregano. Continue cooking until the onion becomes translucent, approximately 3 additional minutes. Add the tomatoes. Cook, stirring occasionally, until the tomatoes are soft. Add the shrimp, zest and lime juice, salt and black pepper. Cook until the shrimp are just opaque. Be careful not to overcook.  Remove the pan from the heat and stir in the cilantro.  Serve with lots of bread to soak up the juices!

Wednesday, July 3, 2013

Vegetarian Lo Mein

This was a great meatless meal to continue our asian food kick in this household!  I made this probably a month ago and need to make it again!  It was so simple and very tasty.

Vegetarian Lo Mein
For the Sauce:
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 tablespoons brown sugar
1 teaspoon toasted sesame oil
1/4 teaspoon Chinese five spice powder
2 teaspoons grated fresh ginger
2 teaspoons minced garlic
1/2 teaspoon Sriracha hot chili sauce
2 teaspoons cornstarch
Remaining Ingredients:
2 teaspoons canola oil
2 cups bean sprouts
1/2 cup thinly sliced scallions, white and green parts
1 cup mushrooms, sliced
1 cup shredded Napa cabbage
1/4 cup grated carrot
6 oz Chinese egg noodles or whole wheat spaghetti
Cook the egg noodles or spaghetti according to package instructions, drain and set aside.
Stir all sauce ingredients together in a small saucepan set over medium heat. Bring to a boil, reduce heat and simmer until thickened and glossy, about 3 minutes. Set aside.
Meanwhile, set a large wok or skillet over medium-high heat. When the pan is hot, add the two teaspoons of canola oil and swirl to coat. Add the bean sprouts, mushrooms, cabbage, and carrot.
Saute for about 3 minutes, or until the vegetables begin to soften. Add the cooked egg noodles and the sauce, tossing to combine. Serve immediately.

Tuesday, July 2, 2013

Smokey Chicken Tacos w/ Goat Cheese Queso

I was a little unsure about goat cheese on tacos, but decided to try these out and was so pleasantly surprised.  Its the perfect combo with the smokey chicken.  These are a great mix up to normal taco night.

Smokey Chicken Tacos w/ Goat Cheese Queso
2 pounds boneless, skinless chicken thighs (or chicken of choice)
1 sweet onion, sliced
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
2 tablespoons olive oil
2 limes, sliced into wedges
corn or flour tortillas for serving
chopped tomatoes
sliced avocado
sliced red onion
extra goat cheese for topping
lime wedges
spicy goat cheese queso
1 tablespoon unsalted butter
1/2 jalapeño pepper, diced
1 garlic clove, minced
1 tablespoon flour
1/2 cup milk
6 ounces goat cheese, crumbled
Preheat oven to 425 degrees F. Spray a baking dish with nonstick spray. In a small bowl, combine salt, pepper, paprika, chili powder, cumin and garlic powder, mixing to combine.

Pat chicken thighs dry with a paper towel, then cover in the spice rub. Place the sliced onion all over the bottom of the baking dish and set the chicken over top. Place lime wedges in between the chicken. Cover with foil and bake for 45-60 minutes. Remove chicken and let cool slightly, then shred.

A few minutes before the chicken is shredded, make the goat cheese queso below. To assemble tacos, warm the tortillas then cover in chicken, queso, tomatoes, onions, avocado and extra crumbled goat cheese

spicy goat cheese queso
Heat a small saucepan over medium heat and add butter, jalapeño and garlic. Let cook for 1-2 minutes, until sizzling, then whisk in flour to create a roux. Cook for another 1-2 minutes until golden and bubbly. Pour in milk, whisking well and reduce heat to low. Once slightly thickened, add in the goat cheese and stir well until it totally melts. Taste and season with salt and pepper if desired. Serve immediately over tacos!