Dish of the Week: Mexican Shrimp Cocktail

My mom is in town visiting and staying with us. We usually cook up a storm, but not this visit. This time we are working on painting our kitchen and dining room...which means very little cooking. But tonight my mom whipped up an amazing shrimp cocktail recipe she found in her local newspaper. It is almost a cross between shrimp cocktail and a spicy gazpacho. So delicious! Hubby insisted on grilled halibut to go with it...but I seriously could have just had the cocktail and some fresh bread. The kids ate my halibut and I had seconds on the shrimp cocktail.

My mom is sitting next to me in her pajamas and I'm literally making her recite the recipe. What can I say?


Mexican Shrimp Cocktail

1 lb cooked shrimp, cleaned & deveined*
1 tomato, chopped,
2 celery stalks, chopped
1 bell pepper, chopped
1 jalapeno, seeded & chopped
1 small red onion, chopped
2 Tbsp cilantro, chopped
1 ripe firm avocado, diced
1 cup Clamato (more if desired)
1 cucumber, peeled, seeded & chopped
juice of 2 limes
salt & pepper to taste
tabasco to taste

Just combine all of these ingredients. Chill and serve! My mom says it's best if chilled overnight.

*Oh, my mom also says that the original recipe called for a different preparation of the shrimp. You were supposed to buy raw shrimp, cook them & add the juice from the cooked shrimp to the cocktail sauce. We didn't bother (because we are busy painting a kitchen), but I bet it adds the perfect brininess (is that a word?)

Dish(es) of the Week: Black Bean Corn Salad & Cilantro Lime Chicken

I debated which dish to post this week & then realized they are just best together. This makes for a simple, healthy summer meal.



Black Bean Corn Salad

4 Tbsp olive oil
juice of 1 lime
1 red onion, diced
2 cloves garlic, minced
1/2 teaspoon cumin
3 Tbsp cilantro, chopped
1 red bell pepper, diced
1 tomato diced, or 1 cup cherry tomatoes
1 can black beans, rinsed & drained
1 can corn kernels, drained,
salt & pepper to taste
1/2 avocado (optional)

In a large bowl, whisk together the olive oil and lime juice. Add the rest of the ingredients and toss gently. Add salt and pepper to taste. Garnish with extra cilantro or sliced avocado. Serve with grilled Cilantro Lime Chicken!




Cilantro Lime Chicken

2 Tbsp olive oil
1 lime
1 clove garlic minced
1/4 tsp salt
3 Tbsp cilantro, chopped
1 lb chicken (I used boneless skinless thighs)

Remove zest from lime and set aside. You will need the juice from the lime as well. In a resealable bag, mix the olive oil, lime zest, lime juice. garlic, salt and cilantro. Add the chicken, seal bag. Squish the chicken around in the marinade until it well coated. Marinate for 1 hour in the refrigerator. Cook on a hot grill about 5 minutes each side. Garnish with cilantro!

Dish of the Week: Black Bean "Mexican" Lasagna

This recipe is simple, easy & great for last minute guests..or guests of the vegetarian variety. I added a little sour cream and guacamole on top of this and my kids went nuts. I think they both had two servings...I think hubby had three servings!

Black Bean "Mexican" Lasagna

4 or 5 flour tortillas (I buy the big burrito size)
2 cans black beans
2 jars of salsa
4 cups shredded cheese (cheddar or jack)

Preheat oven to 400 degrees.

Spread a small amount of salsa on the bottom of a large casserole dish (I used a 9x13). Tear the tortillas into palm-sized pieces. Lay some of the pieces on top of the salsa until you have one complete layer. Pour one can of black beans on top of tortillas. Spread salsa on top of beans. Sprinkle 1/3 of the cheese on top. Add another layer of tortillas, beans, salsa and another 1/3 of the cheese. Add a final layer of tortillas and then top with the rest of the salsa and the rest of the cheese.

Bake for 30 - 35 minutes until sauce is bubbling and cheese has melted.

Dish of the Week: Arroz con Pollo

It was 5:30 on Friday and I suddenly realized I hadn't started dinner and I didn't even have a dish planned. But I knew I had some chicken thighs in the refrigerator, so the options were endless. I decided to throw together a sort of Arroz con Pollo based loosely on a Dream Dinners entree we had once and a recipe on the back of a placemat we got at a kids' health event. I thought for sure I'd be serving chicken a la crapola, but it turned out to be delicious!!

Arroz con Pollo

1 bag "boil in a bag" brown rice
1 can black beans, drained
1 cup frozen corn kernels
1/2 tsp cumin
1 lb boneless skinless chicken thighs (you could also use breasts)
1 can diced tomatoes
1/2 cup marinara sauce
1 clove garlic, minced
1/4 tsp oregano
1/2 tsp garlic salt
salt & pepper to taste
1 cup shredded cheddar cheese

Grease a large casserole dish with cooking spray. Empty bag of rice into bottom of dish. Then layer with black beans & corn. Sprinkle cumin on top. Top bean & corn mixture with chicken pieces. Season with salt and pepper. In a separate bowl, mix tomatoes, marinara, garlic, oregano, garlic salt and a little more black pepper. Poor mixture over chicken. Cover with aluminum foil and bake at 350 degrees for 1 hour. Remove from oven & sprinkle with cheese. Bake uncovered for another 5 minutes or until cheese melts. Top with sour cream.