Thursday, May 21, 2015

Grilled Shrimp Tortillas

Shrimp Tortilla Wraps 


    • 4 flour tortillas
    •  ½ cup red bell peppers, chopped
    • 1 cup red onion, sliced 
    • 1 can (8.5 oz) pineapple chunks, drain but reserve 
    • 1 tbsp juice 
    • 1 package of fajita seasoning 
    • ½ lb grilled shrimp 
    • 1 tsp vegetable oil


In a skillet, heat the vegetable oil over medium heat. Add the onion and bell pepper and saute until almost done. Stir in the pineapple chunks and 1 tbsp pineapple juice, seasoning and shrimp. Stir until heated through.

Divide the shrimp mixture on the tortillas, roll up and serve immediately while still warm.

Tuesday, May 19, 2015

Grilled Shrimp Skewers over White Bean Salad

It's Memorial Day Weekend!... Let grilling season begin.


Fresh herbs make all the difference in this light, summery bean salad that in turn makes an aromatic bed for the easy grilled shrimp. The shrimp and salad are wonderful together but you could also make them separately. Consider skewering and grilling scallops as another delicious option.



    • 1 teaspoon finely grated lemon zest
    • 1/3 cup lemon juice
    • 3 tablespoons extra-virgin olive oil
    • 2 tablespoons packed fresh oregano, minced
    • 2 tablespoons packed fresh sage, minced
    • 2 tablespoons minced fresh chives
    • 1 teaspoon freshly ground pepper
    • 1/2 teaspoon salt
    • 2 15-ounce cans cannellini beans, rinsed
    • 12 cherry tomatoes, quartered
    • 1 cup finely diced celery
    • 24 raw shrimp (21-25 per pound; see Note), peeled and deveined


  1. Combine lemon zest, lemon juice, oil, oregano, sage, chives, pepper and salt in a large bowl. Reserve 2 tablespoons of the dressing in a small bowl. Add beans, tomatoes and celery to the large bowl; toss well.
  2. Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
  3. Thread shrimp onto 6 skewers. (If using a grill pan, you don’t need to skewer the shrimp.)
  4. Oil the grill rack (see Tip) or the grill pan. Grill the shrimp until pink and firm, turning once, about 4 minutes total. Serve the shrimp on the white bean salad, drizzled with the reserved dressing.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate the salad and shrimp separately for up to 1 day. 
  •  Equipment: Six 8- to 10-inch skewers
  • Note: Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Look for shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught. Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized. In recipes calling for a specific count, order by the count (or number) per pound to be sure you’re getting the size you want.
  • Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Eating Well. Magazine July/August 2010

Sunday, May 17, 2015

Cousin Peanut's Pink Stuff.

This recipe is fun.. I love that it's called Pink Stuff.  Great to take to a pot luck or picnic.

    • 1 can Eagle Brand Sweetened Condensed Milk
    • 1 can crushed pineapple
    • 1 can cherry pie filling
    • 1 small container of Cool Whip
    • 2 cups of mini marshmallows
    • 1 cup chopped pecans

Mix together and chill.


Tuesday, May 5, 2015

Mexican Polenta

Polenta is usually an Italian dish made with corn meal. It is usually a side dish in some Italian restaurants. It is really good grilled.


  • 6 cups water
  • 2 teaspoons salt
  • 1 3/4 cups yellow cornmeal
  • 3 tablespoons olive oil
  • 3 tablespoons of tomato and chili mix. Rotel is a good brand. 
  • pinch of cumin 
  •  Cheddar Cheese

  • Grilled bell peppers, red, green and yellow, cut into strips.
  • medium salsa


Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt and cumin. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Stir in the cheese and olive oil.Spread into a baking sheet. Pour salsa over the top. Bake at 250 for 15 minutes or until set. Top with the peppers. Slice and serve


Cowboy Caviar.

Cowboy caviar is a a black bean salsa. It's not fish eggs, although the use of black beans, it's suppose to resemble fish eggs. Ha Ha

    • 4 cups cooked black beans 
    • 1/2 cup finely diced onion 
    • 1 green bell pepper finely diced 
    • 2 teaspoons minced garlic 
    • 1 can of tomatoes with green chilies 
    • 1 tablespoon of taco seasoning. 
    • 1 tablespoon of lime juice 

In a large bowl add all the ingredients. If you are using canned beans, drain and rinse the beans. Mix well, and refrigerate for at least four hours. Serve with chips and sour cream.