Southwestern Shrimp Tacos with a Chipotle Honey Lime Sauce

We have been on a shrimp kick lately, and boy am I loving it! So many fun and creative things to do with this most delicious treat! πŸ™‚

This time I decided to pull from my absolute LOVE of Mexican food, but with a little twist…a “southwestern” twist. πŸ™‚

Oh my! Oh my! These were scrumptious!! And the sauce was the extra “oomph” that put these over the top!

Southwestern Shrimp Tacos with a Chipotle Honey Lime Sauce

*Created by Lori atΒ Creating Beauty in the Kitchen

Ingredients:

  • 1 pound shrimp (I used jumbo)
  • Tortillas of your choice (use a gluten free alternative if needed)
  • 1 can black beans
  • Cilantro
  • Cherry Tomatoes
  • 1 Avocado
  • 1-2 limes
  • 1 tsp chipotle seasoning + more to cook on the shrimp
  • 1/3 cup honey
  • 1/2 cup almond milk
  • Olive oil
  • (1 tsp tapioca flour if you desire to thicken the sauce)

Directions:

  • Peel and de-vein all the shrimp. Set aside.
  • Prepare all your veggies. Wash and chop up the cilantro. Cut the cherry tomatoes in half, and slice the avocado in smaller pieces.
  • Begin preparing the sauce by putting the honey, almond milk, 1 tsp chipotle seasoning, and fresh squeezed lime juice in a saucepan and heat over low to medium heat, stirring occasionally.
  • Drain and rinse the black beans and put them in a large skillet on low heat.
  • When all of these things are pretty much ready, you can cook the shrimp. It cooks fast, so you want it to be the final thing you do.
  • Pour a bit of olive oil in a large skillet, placing the shrimp in it. Sprinkle them with your desired amount of chipotle seasoning and cook until both sides are pink.
  • Heat up the tortillas and you are ready to dig in! Enjoy!

Lori9

 

Roasted Carrot & Avocado Salad with a Garlic Honey Chipotle Sauce

I have really been wanting to more regularly experiment with and try out the recipes you all are making. So today I did just that. When I see what you all bring to the table, I realize how small my food world still is. My horizons have already expanded more than I can say, and yet I am realizing there is still so much more out there! Have you seen Sue’s (@ birgerbird)Β Roasted Carrot & Avocado Salad with Cumin Citrus Dressing?

Her recipe caught my attention right away for two reasons:

  1. It has avocados in it!! Yay!
  2. It has carrots in it!! Not so Yay! πŸ˜‰

You see, in the past I really haven’t cared for carrots. If you were to pass me a plate of them, I would have just sent them on by, without taking a second look.

But Sue’s lovely recipe gave me hope that I would actually not pass that plate along, that I would indeed look at those carrots, that I would eat them, and even in fact, enjoy them! πŸ™‚

And guess what?! That’s exactly what I did! Β I made some changes to the ingredients that better fit my hubby and I, but I have Sue to thank for getting me to eat my carrots! πŸ™‚

This was so delicious! Honestly. I loved it! What a wonderful lunch!

*Note: For you non-spicy people, this ended up being really spicy! I would probably cut the chipotle chile pepper down by half next time. You may need to experiment around.

Roasted Carrot & Avocado Salad with a Garlic Honey Chipotle Sauce

*Adapted from Sue at birgerbirdΒ by Lori atΒ Creating Beauty in the Kitchen

Ingredients:

  • 1 pound carrots
  • 2 avocados
  • 3 cloves fresh garlic
  • 1/2 tsp chipotle chili pepper (Very Spicy…use less if desired)
  • Black pepper
  • 1/4 cup + 4 tsp honey
  • 1 lime
  • Olive oil (to your taste)
  • Red Wine vinegar (to your taste)
  • Fresh cilantro

Directions:

  • Preheat the oven to 350 degrees.
  • Peel and cut up the carrots into the size you want.
  • Bring a large pot of water (with a little bit of salt) to boil.
  • Add the carrots and let boil for 10 minutes.
  • Meanwhile, press the garlic, and mix it together with the chipotle chile pepper, black pepper, honey, olive oil, and red wine vinegar.
  • When the carrots are done boiling, put them in a baking dish. Pour the sauce mixture you made over the carrots. Cut a lime in half and place the two pieces in the dish.
  • Roast for at least 30 minutes.
  • When the carrots are almost ready, slice the avocados in half and scoop them out into a bowl. Wash and cut up the amount of cilantro you want, and add that to the bowl.
  • When you pull the carrots out of the oven, using tongs, take one of the limes and squeeze its juice over the avocados.
  • Now add the carrots and the sauce from the pan. Mix thoroughly.
  • Serve it up, making sure to use the sauce.

Lori9

Sauteed Shrimp with a White Wine & Garlic Cream Sauce

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“Its Friday,” you say?! Friday?! You know what that means right?! Party time! πŸ˜€

For those of you who have yet to come to Fiesta Friday, please come join us!

So, what am I bringing to the party?

I know, I know….you are thinking, “That sure doesn’t look like something sweet.”

You are right….your eyes do not deceive you. πŸ™‚ No, it is not sweet, but I can guarantee you that it sure is delicious!

I had never cooked shrimp before, but it is something that both my hubby and I love. The fun part was creatively coming up with a sauce that would compliment the flavor of the shrimp. And I just have to say that I absolutely loved how rich and flavorful it was! Yet another dish that proves my love for coconut milk! πŸ™‚

Heading over to the party now, and looking forward to seeing you there!

As always, a big thanks to Angie at The Novice GardenerΒ and the co-hosts! You are appreciated!

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Sauteed Shrimp with a white wine & Garlic cream sauce

*Created by Lori at Creating Beauty in the KitchenΒ 

Ingredients:

  • 1 pound uncooked shrimp
  • 1/3 cup white cooking wine
  • 1 2/3 tsp ground mustard
  • 1/4 cup butter
  • Crushed red pepper
  • Half of a lemon for lemon juice
  • 4-5 cloves of garlic
  • 3/4 cup thick coconut milk
  • Kale

Directions:

  • Mince garlic
  • Pour the wine, butter, and garlic into a large saucepan, letting them saute.
  • Add the mustard, coconut milk, crushed red pepper, and lemon juice. Let cook on low to medium heat to let all the flavors mix with one another.
  • Meanwhile, peel and de-vein the shrimp.
  • Add the shrimp to the skillet and cook until both sides are pink.
  • Serve on a plate, along with some kale.

Lori9

 

Homemade Strawberry Preserves

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When you are eating low-glycemic and not using any refined sugars, it is not easy to find a Jam/Jelly to use. So, I did a little research and found out that it is super easy to make your own….I had no idea!! So exciting! My one challenge (as always) was figuring out how to do it without using refined sugar. But you know me, this is a challenge that I love and that I am always up for! πŸ™‚

I did it! I made strawberry preserves, and I thought it came out great! I didn’t make it to store and use in the future, I made it to use right away. You will see what I did with it in a recipe I will be posting soon! πŸ™‚

Homemade Strawberry Preserves

*Created by Lori @ Creating Beauty in the Kitchen

Ingredients:

  • 12-15 strawberries (About 1 pound)
  • 2 cups honey
  • Fresh lemon juice from a half of a lemon

Directions:

  • Wash strawberries and puree in a food processor until smooth.
  • In a saucepan, pour the pureed strawberries, honey, and lemon juice, heating them on medium heat until it is all mixed.
  • Once mixed, turn the burner up to boil, and let boil for 10 min, stirring often.
  • Pour into a small container with lid. Let cool.
  • Once cooled, refrigerate.

Lori9

Super Quick Black Bean Tostada

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My sad history with Mexican food:

  • When hubby and I got married I greatly disliked it….greatly! It was kind of a joke between us and his friends….whenever they hung out they would go to a Mexican restaurant so that my hubby could enjoy one of his favorite foods. πŸ™‚
  • I went to Mexico once in college and once the year after on mission trips. With my great dislike for Mexican food, I remember seeing a Pizza Hut and being so excited that I could finally get some good food. I am embarrassed to admit that fact, and doubly embarrassed to admit that I shed a tear or two (or many) at the fact that I had to eat Mexican food while I was there.

Irony: All these years later, now I absolutely love it! Honestly, it is my most favorite type of food! I am pretty sure I could eat it every single day! And not only does my hubby now have a wife that loves going out for Mexican food with him, but he has one that hogs all the guacamole!

Boy did I miss out in Mexico! To think that I actually thought a very processed Pizza Hut pizza was good food compared to genuine Mexican food! Ugh! Not to mention my tears…

So, in my great love for Mexican food I made another version of a tostada last night. This time I kept it very simple and super quick…cold black beans covered with chili powder and honey, cherry tomatoes, lots of cilantro, and Monterrey Jack cheese. Delicious!!

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Super Quick Black Bean Tostada

*Created by Lori at Creating Beauty in the Kitchen

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(You can make this gluten free by using gluten free tortillas)

  • 4 small flour tortillas
  • 1 can black beans
  • cherry tomatoes
  • Shredded Monterrey Jack cheese
  • Honey
  • Chili powder
  • Fresh cilantro

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  • Drain and rinse the black beans.
  • In a mixing bowl, sprinkle the amount of chili powder you like, along with some honey and mix thoroughly.
  • Cut the cherry tomatoes in halves.
  • Chop up some fresh cilantro.
  • Put a layer of cheese on the tortillas and toast them in a toaster oven (or broil them in a regular oven).
  • Take them out and put some of the beans on each one, along with the tomatoes, and cilantro. Add more cheese to the top if you want.

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Black Bean, Kale, & Quinoa Salad with a Spicy Honey & Red Wine Vinegar Dressing

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I love salads that are full of taste! I used to hate vegetables. I’d go to someone’s house and take the meat and potatoes and pass on the salad, peas, green beans, etc. A “meat & potatoes” girl…that is how I have always described myself. But now? Ah, give me a good salad! πŸ™‚

This one has so many of my new favorite things in it, and it was the first time I used quinoa in a salad. Would I do it again? Yes, yes, yes! So good! I am finding that putting quinoa and black beans in my salads, egg dishes, etc., really makes them so much more filling and delicious!

I used one of my new favorite combinations as a dressing for this salad: honey, chile powder, and red wine vinegar.

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Black Bean, Kale, & Quinoa Salad with a Spicy Honey & Red Wine Vinegar Dressing

*Created by Lori at Creating Beauty in the Kitchen

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  • 1/2 cup quinoa
  • 1 cups water
  • 1 can black beans
  • Kale
  • Red onions
  • Chili powder
  • Cherry tomatoes
  • 1 avocado
  • 1 tbsp olive oil
  • Honey
  • Red wine vinegar

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  • Put 1 cup of water into a saucepan and boil.
  • When the water comes to a boil, add in the quinoa until it begins to boil again.
  • Reduce to medium heat, place a lid on the saucepan, and let simmer for about 12 minutes or until it has sucked up all the water. (You may want to check on it a few times. If all the water soaks up too soon the quinoa will become really crunchy.).
  • When this is finished, take it off of the heat, stir it, cover again, and let sit for 15 minutes.
  • While quinoa is cooking, cut up the onions. Pour the olive oil in a large skillet and add the onions, sauteing them. After a few minutes, add in the black beans and some chili powder and let cook, stirring occasionally.
  • Wash the kale and tear it into small pieces. Wash the tomatoes and cut them in half. Put some in two different bowls.
  • When quinoa is done, split it between the two bowls. Add in the bean/onion mixture.
  • Scoop out half of an avocado for each salad.
  • Combine the honey, red wine vinegar, and chili powder to make the dressing. I used more honey than I did red wine vinegar, but you might want to experiment and see what you like.

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Black Bean Avocado Salad

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We are a little short on ingredients in the house, because I desperately need to make a trip to the grocery store. πŸ™‚ The upside is that it requires me to be really stretched and challenged and to be even more creative. I like that!

I made this super easy dish for lunch today and my hubby and I both really, really loved it! My husband absolutely loved the honey/red wine vinegar/lime/chili pepper combination that went over the black beans and avocados. Me too! πŸ™‚

So simple! So delicious! So good for you!

Black Bean Avocado Salad

*Created by Lori at Creating Beauty in the Kitchen

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  • 2 avocados
  • 2 15 ounce cans of black beans
  • 3-4 tbsp honey
  • 2-3 tsp red wine vinegar
  • 2 tsp chili pepper
  • 1-2 tbsp lime juice
  • 1/2 cup Monterrey Jack cheese

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  • Drain and rinse the black beans and put them in a large bowl.
  • Slice the avocados in half and scoop the avocado into the bowl.
  • Add the lime juice, red wine vinegar, chili pepper, and cheese. Mix well.

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Black Bean Tostadas

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I was beginning to work on lunch today when my hubby asked me, “What are you making?” I did, after all, have some things in my hand, so he probably thought I had a plan.Β  But as is often the case, my answer was, “I don’t know.”Β  I had some ideas, but didn’t know exactly where they were headed. I think that’s one of the things I am finding most enjoyable in the kitchen…it is an adventure of sorts. I get to look around my kitchen, in the cabinets and in the refrigerator, and create something new and fun for us! I love that!

I absolutely loved this meal! It was simple and easy to make, yet full of some of my most favorite flavors!

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Black Bean Tostadas

*Created by Lori at Creating Beauty in the Kitchen

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  • 1 15 ounce can black beans
  • 3 cocktail tomatoes
  • 1 Avocado
  • Fresh Cilantro (as always, I used a whole bunch πŸ™‚ )
  • 1 tsp cayenne pepper
  • 1 tsp lemon juice
  • 1 tbsp olive oil
  • 2 flour tortillas – I used soft taco size (for my gluten free friends, substitute this part.)
  • Monterrey Jack Cheese
  • About 1/4 cup chopped red onion

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  • Drain and rinse the black beans.
  • Cut up the tomatoes, onions and cilantro.
  • Put a tbsp of olive oil in a skillet, adding in the onions and cilantro, letting them begin to saute.
  • Add the beans to the skillet, along with the cayenne pepper and lemon juice.
  • Meanwhile, take an avocado and mash it up. I just used a spoon and it worked well.
  • While the beans and onions are cooking, if you have a toaster oven, toast the tortillas in it. If not, you can broil them. You want them hard enough that you can hold and eat without utensils, but not so hard that they get burnt.
  • When the tortillas are ready, spread the mashed avocado over each.
  • Split the bean mixture between the two tortillas.
  • Add the tomatoes, a little extra cilantro, and the Monterrey Jack cheese to the top.

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Cream of Cauliflower Soup with Chicken, Kale, Onions, & Carrots

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It is only my third week to join in with the fun at the Fiesta Friday party over at Angie’s blog, The Novice Gardener, and I already look forward to it every week! I love getting to see what everyone else is making…you all are SO creative and inspiring!

So what did I cook this week? Well, let me start by asking…

Have you ever come up with an idea, thinking it was going to be easy, soon finding out just how wrong you were? πŸ™‚ That is what happened to me with this yummy soup I created. I knew I was cooking for a decent sized group of people and I thought to myself, “Soup! Easy!” Yep, not so much! πŸ™‚ Okay, if I am honest with myself, it might have been easier if I wasn’t determined to create the recipe myself. Well, “might have” probably isn’t quite accurate enough. πŸ™‚

Here was my task, taking into consideration the people I was cooking for and their dietary needs: create a soup recipe that was low-glycemic, paleo-friendly, gluten free, dairy-free, and nut free. (Okay, just a few restrictions. πŸ™‚ )

3 1/2 hours later, 2 extra trips to the store that my hubby so graciously took for me, and much experimenting (adding more of this and that) and the soup was finally ready! As I taste tested it every step of the way, I honestly didn’t think it was going to turn out well and felt discouraged at times, but I am super relieved to say I was wrong! I really liked it!

I would have preferred to cook it with cheese, but since I couldn’t do that, I set some aside for anyone who wanted to put some in their own bowl. To my hubby and I, this was the perfect finishing touch! Yum!

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CREAM OF CAULIFLOWER SOUP WITH CHICKEN, KALE, ONIONS, & CARROTS

  • Servings: About 10 People
  • Print

*Created by Lori at Creating Beauty in the Kitchen

IngredientsFinal

  • 3 heads of cauliflower (cooked, mashed, and blended)
  • 4-5 fresh cloves of garlic
  • 4 sprigs of rosemary
  • 2 cans of coconut milk
  • 2 1/2 cups water
  • Black pepper (I used quite a bit)
  • 4 carrots
  • 3-4 cups Kale
  • 2 large chicken breasts, cut up into small pieces
  • 1 large onion
  • 1 tbsp olive oil
  • Chives
  • Grated Parmesan Cheese

DirectionsFinal

  • Wash the cauliflower and break off the pieces in small chunks. Put in a stock pot with enough water to cover it all and boil for about 30 minutes.
  • Meanwhile, cut up the garlic, onion, rosemary, and kale. For the carrots, I used a peeler to get short, thin peels. I thought it would be fun to do it this way, instead of just cutting up chunks of carrots.
  • Wash and cut the chicken into small pieces.
  • When the cauliflower is done boiling, drain it and place it back in the pot. Use a masher to get it softened up even more. Add in the coconut milk, half the onions, and water. I then used an immersion blender to blend until smooth.
  • Now, put the rest of the onions, the garlic, rosemary, kale, black pepper, and carrot peels into the soup. Mix well and cook on medium heat.
  • While the soup is beginning to cook, pour the olive oil into a large skillet and add the chicken. Cook on medium heat.
  • When the chicken is finished cooking, add it into the soup.
  • When soup is ready, garnish each bowl with chives and (if you can eat dairy) Parmesan cheese.

Lori

Quinoa Stuffed Sweet Potato with Avocado & Feta

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More quinoa anyone?! πŸ™‚ Why not stuff a sweet potato with quinoa, spices, avocado, and feta cheese?!

I randomly came up with this idea last night, and it totally worked! And it continues to do my heart good when I cook yet another recipe involving sweet potatoes that my hubby likes!

QUINOA STUFFED SWEET POTATO WITH AVOCADO & FETA

*Created by Lori at Creating Beauty in the Kitchen

IngredientsFinal

  • 2 large sweet potatoes
  • 1/2 cup quinoa
  • 1 cup water
  • 1/2 tsp nutmeg
  • Black pepper
  • 1 tbsp fresh basil
  • 1 clove fresh garlic
  • 1/4 cup feta cheese
  • 1/2 Avocado
  • 1 tbsp olive oil

DirectionsFinal

  • Measure out and rinse the quinoa.
  • Put 1 cup of water into a saucepan and boil.
  • When the water comes to a boil, add in the quinoa until it begins to boil again.
  • Reduce to medium heat, place a lid on the saucepan, and let simmer for about 12 minutes or until it has sucked up all the water.
  • When this is finished, take it off of the heat, stir it, cover again, and let sit for 15 minutes.
  • While the quinoa is sitting for 15 minutes, put holes in the tops of your sweet potatoes with a knife, place them on a microwaveable safe plate, cover them. and cook for about 12 minutes. (You could cook them in the oven too, but I was in a hurry and this worked great!)
  • Chop your garlic into small pieces. In a small saucepan, saute the garlic and basil with 1 tbsp of olive oil.
  • When quinoa is all ready, pour the garlic and basil over it, along with the nutmeg and black pepper, mixing well.
  • Your potatoes should be done now. Put each on its own plate, slice them open and stuff them with the quinoa. Split the feta cheese between the two potatoes, and then spoon out some avocado for each.

Lori