Sunday, June 27, 2010

Shrimp Enchiladas

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Yes, you read that right, SHRIMP ENCHILADAS! I had my first shrimp enchiladas a couple of years ago at one of my favorite restaurants, Cafe Sabor, in Logan UT. After I had them I just had to find a recipe for them. I couldn't find one just like them but this one is just as amazing. We're going to Logan in a few weeks and I think I'll have to get those shrimp enchiladas at Cafe Sabor and disect them to try to make up my own recipe for them. I found this recipe on one of my favorite blogs and the only things I changed were the addition of cilantro and I use canned diced tomatoes instead of fresh. I hope you love these as much as we all do!

adapted from

1/2 cup sweet red pepper, chopped
1/2 cup onion, minced
1/2 cup green pepper, chopped
1/4 cup butter
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
3/4 cup whipping cream
1 tablespoon all-purpose flour
3 cups Monterey Jack cheese, divided
1/2 cup sour cream
2 tablespoons butter
1 1/2 pounds shrimp, peeled and deveined
1/2 cup onion, chopped
1 can (15 oz) plain diced tomatoes, drained
1/2 C chopped, fresh cilantro-divided
8 (9-inch) flour tortillas

Saute red pepper, onion and green pepper in 1/4 cup butter until crisp-tender. Add oregano, salt, garlic powder, pepper, cayenne pepper, cream and flour; blend well. Continue cooking for 3 minutes or until slightly thickened. Add 1 1/2 cups cheese; stir until melted. Add sour cream and 1/4 C cilantro, stir to blend. Set aside.

In another skillet, melt 2 tablespoons butter. Saute shrimp and 1/2 cup onion until shrimp are pink. Remove shrimp and chop; return to butter and onion. Add tomatoes and 1/2 of the cheese sauce. Spoon 1/3 cup shrimp mixture into each tortilla. Sprinkle cheese on top of shrimp mixture. Roll up tightly. Arrange seam side down in a 9X13-inch glass baking dish. Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese.

Bake at 350 degrees for 30 to 35 minutes. Garnish with remaining 1/4 C cilantro.

Friday, June 25, 2010

Spring Shells and Cheese

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I got this recipe in my Food Network magazine back in April. Ben is the one who actually made it! I was still recovering from my oral surgery and could still only eat soft foods. Ben saw this recipe sitting out when he got home and ASKED if he could make it. He said it sounded fun to make. Aren't I a lucky lady? He did a great job and we all loved it!

Food Network Magazine

2 pounds medium zucchini
Kosher salt
1 stick unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon freshly grated nutmeg
Pinch of cayenne pepper
Freshly ground black pepper
6 cups whole milk
4 sprigs fresh thyme
3 bay leaves
Grated zest of 1/2 lemon
1 pound medium pasta shells
4 shallots, minced
2 large egg yolks, lightly beaten
4 ounces parmesan cheese, grated (about 1 cup)
4 ounces gruyere cheese, grated (about 1 1/4 cups)
4 ounces baby spinach

Grate the zucchini into a colander using the large holes of a box grater. Toss with 1tablespoon salt, then place in the sink to drain, about 15 minutes. Squeeze out the excess liquid.

Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Add the flour, nutmeg, cayenne, 2 teaspoons salt, and black pepper to taste and mix with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 3minutes. Slowly whisk in the milk, then add the thyme, bay leaves and lemon zest and bring to a boil, stirring. Reduce the heat and simmer until thickened slightly, about 25 minutes. Strain into a bowl; discard the herbs.

Meanwhile, position a rack in the upper third of the oven and preheat to 425 degrees F. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes. Drain and add to the sauce.

Melt the remaining 4 tablespoons butter in a skillet over medium heat. Add the shallots and cook until translucent, 2 to 3 minutes. Add the zucchini and cook, stirring, until almost tender, about 4 minutes. Add the zucchini mixture to the pasta along with the egg yolks and all but 3 tablespoons of both cheeses; stir to combine, then add the spinach.

Transfer the mixture to a 9-by-13-inch baking dish and sprinkle with the reserved cheeses. Bake until browned on top and heated through, 25 to 30 minutes. Let rest 10 minutes before serving.

Friday, June 11, 2010

Chocolate Sandwich Cookies

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Sorry I've been a little M.I.A. this week from my blog but my little sis, Farrah, is here visiting and we've been busy busy busy. We mainly have been busy EATING! Why is it that when I have visitors most of the visit is centered around what we eat, where we eat, when we eat, and what we are going to cook? Farrah is a foodie like me and I am scared to weigh myself after this week is over! One time when she visited me years ago and I lived in San Antonio, we made these cookies together and they were amazing. I had totally forgotten about them until I was browsing recipes trying to figure out what we could make together. They came out perfectly and we had fun making them! How did I ever forget these??? They are also called Homemade Oreos but I like to name them something more generic I guess. They are best after they chill in the fridge and I think they would freeze well. They never last long enough in my house to make it to the freezer though! We frosted these thick and still had frosting leftover so I think next time I'll either half the frosting or double the cookies. You might like the frosting even thicker so follow this recipe as is if you like. Don't you love the little plate they're on? I saw it at Anthropologie and had to have it. Luckily it was on super sale at only $3! Oh, and it's not my fault if you gain 5 lbs eating all of them yourself or if you get a tummy ache because you can't stop eating them!


1 Devil's Food cake mix
3/4 C shortening
1/2 C butter
2 eggs
8 oz package cream cheese
1 lb powdered sugar
1 tsp vanilla

Mix cake mix, shortening, and eggs. Dough will be thick. Roll into balls and smash to desired size. Bake at 350 for 5-8 minutes. Don't overbake! Completely cool cookies. Mix remaining ingredients together and frost between 2 cookies.

Wednesday, June 2, 2010

Apple Turnovers

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I made these in the week we got back from the cruise because I think I was still in "dessert mode" and needed something sweet and fast. I had some puff pastry that had been in my freezer for a while that needed to be used. I also had bought a bunch of apples thinking we had none when, of course, we had like 10 already in the fridge. I got this recipe from Allrecipes but used Gala apples. They worked just fine in place of the Granny Smith ones. Instead of making the glaze we served them warm with vanilla ice cream. They were better than apple pie!



2 tablespoons lemon juice
4 cups water
4 Granny Smith apples - peeled, cored and sliced
2 tablespoons butter
1 cup brown sugar
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon water
1 (17.25 ounce) package frozen puff pastry sheets, thawed

1 cup confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract


1.Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.
2.Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.
3.Preheat the oven to 400 degrees F (200 degrees C).
4.Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
5.Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.
6.To make the glaze, mix together the confectioners' sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.