We love Mexican food. In fact we love it so much, we eat it at least twice a week in our house. It’s always fairly cheap, quick, and always delicious and filling. While we love my notorious chicken enchiladas, or beef tacos in a crispy fried shell, sometimes you just want something a little lighter and different. Which, can be hard to come by in Mexican cuisine. Enter these shrimp enchiladas. Now, I’m always a fan of anything shrimp – because we can get them so fresh, for a great price. But, to then cover them cheese sauce an wrap it in a tortilla? Sign me up!

These have become my new favorite meal. We’ve already had it twice in two weeks, and that’s not like us. They come together so quickly, with minimal effort. The most painstaking part was peeling and deveining the shrimp, which I’ve become pretty proficient with in all these years of practice. I used Pepper Jack, and I liked the hint of spice that it lent to the dish. I’ll admin, I was a little bit hesitant that the enchiladas had no sauce on the top. Believe me when I say this, you won’t miss it! The filling is so gooey and delicious, I think that sauce on the top would just be overkill. I did have some leftover cheese that I sprinkled on before baking. If you’re looking at a few blanks on your menu plan next week, fill one of them in with these delicious enchiladas. I’d bet they’ll become a new favorite for you too!

Shrimp Enchiladas

3 tbsp. butter, divided
1 lb. medium-size shrimp, peeled and deveined
1 red bell pepper, diced
¾ cup onion, diced
¼ tsp. oregano
¼ tsp. salt
Dash garlic powder
Dash cayenne pepper
2 tsp. all-purpose flour
6 tbsp. heavy cream or half-and-half
¼ cup sour cream
8 oz. shredded cheese (such as Monterey Jack, Pepper Jack, etc.), divided
1 cup tomatoes, seeded and diced
8-10 (8-inch) flour tortillas
Cooking spray

In a large sauté pan, melt 1 tablespoon of the butter over medium-high heat.  Add the shrimp to the pan in an even layer and let cook without moving, about 1 minute.  Flip the shrimp over and continue to cook until just pink and opaque, 30-60 seconds longer.  Remove to a plate with a slotted spoon and set aside.  When the shrimp is cool enough to handle, roughly chop into bite sized pieces, if desired.

Melt the remaining butter in the pan.  Add the diced bell pepper and onion, and cook until just tender, about 5-7 minutes.  Add the oregano, salt, garlic powder, cayenne and flour to the pan; stir well and cook briefly until fragrant, about 30-60 seconds.  Lower the heat to medium-low and add the heavy cream to the pan, stirring to scrape any browned bits from the bottom of the pan.  Cook just until slightly thickened, 1-2 minutes.

Remove the pan from the heat.  Stir in the sour cream, half of the shredded cheese, and the tomatoes.  Return the shrimp to the pan as well, and mix everything together until the sauce is well blended and the cheese is melted.

Preheat the oven to 350 F.  Grease a 9 x 13-inch baking dish.  Scoop 1/3 cup of the filling and sauce mixture down the center of a tortilla.  Sprinkle lightly with some of the reserved cheese.  Roll the tortilla tightly around the filling and place seam side-down in the  prepared baking dish.  Repeat with the remaining filling, tortillas and cheese.  Spray the tops of the finished assembled tortillas lightly with cooking spray.  Bake uncovered for about 30-35 minutes, until lightly browned.  Let cool at least 5-10 minutes before serving.

Source: adapted from My Kitchen Cafe, via Annie’s Eats

I know I’m kind of a day late and a dollar short with these cupcakes, but it’s Valentine’s Day, and I wanted to share something sweet with you guys. What’s more classic for the special day than red velvet cake? Behold them, in all their color saturated glory. Andrew and I had a great time baking them yesterday afternoon. Hard to believe that next year I’ll be shipping cupcakes off to school with him for a Valentine party – yikes!

I’ve been using this recipe for several years now, and they always come out perfect every time. Some might think that 2 ounces of food coloring is excessive. And it is, kind of. But the full, rich color it gives these cupcakes can’t be had with any less. In the olden’ days, you would have to rely on a chemical reaction between the cocoa and vinegar to produce a mottled brownish-red color.  Now, I’m all for doing things the natural way as much as possible. Buuut, thank goodness for my industrial sized bottle of red food coloring (purchased at my local restaurant supply shop – much love to Sysco) to give the that punchy color I so adore. Share them with someone you love!

Red Velvet Cupcakes

2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (two bottles)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go.  Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

Cream the butter, cheese and salt in a stand mixer until light and fluffy. Gradually add the sugar until incorporated, then add the vanilla.

Source: cupcakes from Pinch My Salt; frosting from Sprinkles

I’m sure I’ve mentioned it here before, but we’ve been incorporating more beans into our menu plans. I just can’t get enough of them. I’ve wanted to try the lovely Elly’s recipe forever now, as anyone who has ever made them raves and raves. After finally getting around to making them, I can see why. Creamy and delicious, with a huge punch of flavor from the seasonings. And, the kicker? They only took 20 minutes! You’d swear they’d been cooking all day…

I thought about doubling the recipe, but it was just enough for all of us to have with supper as well as a couple spoonfuls for another plate of leftovers. Next time I probably will, as I would like to enjoy them on top of some rice for a lunch or two during the week. It’s the perfect side dish for any Tex-Mex that comes out of your kitchen. I’d been in kind of a rut with Spanish rice, but it’s nice to have something new to switch things up with. Will definitely be making this one again and again. World famous, indeed!

Elly’s World Famous Black  Beans

2 tsp. vegetable oil
1/4 cup diced onion
2 cloves garlic, minced
1 tablespoon tomato paste
1 bay leaf
1 (15 oz.) can of black beans, drained and rinsed
1/2 – 2/3 cup chicken or vegetable broth
1/4 teaspoon chili powder
3/4 teaspoon cumin
1/2 teaspoon oregano
squeeze of fresh lime juice (optional)
sliced scallions or chopped cilantro (optional)

Heat a medium skillet over medium heat, and add the vegetable oil.  Once shimmering, cook the onion until translucent.  Stir in the garlic, tomato paste, and bay leaf until the garlic is fragrant and the tomato paste has cooked off a bit, about 30-60 seconds.

Add the beans to the pan and using a wooden spatula, smash about half of the beans.  Stir in the chicken broth (start with 1/2 cup and you can always add a little more if necessary), chili powder, cumin, and oregano.  Simmer over low heat, stirring occasionally, until flavors meld and most of the broth has been absorbed, about 10-15 minutes. Season to taste with salt and pepper as needed.

If desired, squeeze a little fresh lime juice over the top and sprinkle with scallions or cilantro.

Source: Elly Says Opa!

In my world, there’s not much that trumps tiramisu. I’m a self-proclaimed coffee nut to begin with, and have yet to meet a caffeine infused dessert that I’ve not loved.  But, I’m particularly fond of tiramisu because it’s so easy. A couple rounds of layering espresso soaked ladyfingers and sweetened marscarpone cheese, and you’re done. The hardest part is waiting a few hours to let the flavors mingle.

Don’t be thrown off by the addition of cognac. It’s optional, but it gives it a nice boozy hint that cuts some of the richness. If you’re staying in for Valentine’s Day this year, make this for your “special someone”. We usually avoid the crowds on the big night, opting to stay home instead with a heart-shaped meatloaf. Sounds strange, I know, but it’s something I’ve always looked forward to on Valentine’s Day since I was a little girl. I love that I’m able to pass on that silly family tradition to our boys. However, I think this adult dessert might be on the menu after the boys get tucked in. I hope everyone has a Happy Valentine’s Day!

Tiramisu

16 ounces (1 lb) marscarpone cheese
1/4 cup granulated sugar
2 tablespoons cognac or amaretto
1 cup heavy cream
24 ladyfingers
1 cup brewed espresso, at room temperature
1/2 cup chopped bittersweet chocolate

In a large bowl, whisk together the marscarpone, sugar, and cognac until smooth.

In a chilled bowl, with chilled beaters, whip the cream until soft peaks form. Fold the cream into the marscarpone mixture.

Lightly dip half of the ladyfingers in the espresso and arrange them in a single later in the bottom of an 8-inch square pan. Spread half the marscarpone mixture over the ladyfingers. Sprinkle with half the chocolate.

Dip the remaining ladyfingers in the espresso. Top with remaining marscarpone mixture, spreading it smooth. Sprinkle with the remaining chocolate. Cover with plastic wrap. Refrigerate for several hours, or overnight, before serving.

Source: The Sopranos Family Cookbook: As Compiled By Artie Bucco by Michele Scicolone

After our Super Bowl party this year, I was left with about a pound of leftover shrimp from a platter that a friend so graciously brought over to share. We left to go out of town for a couple of days yesterday, so I wanted to use up all the leftovers we had in the refrigerator before we left. What better to do with it than make shrimp salad? It’s a perfect lunch over a bed of baby spinach.

While chicken salad can be dense and heavy, shrimp salad is light and airy. I like to season it lightly; a little bit of salt and pepper, a squeeze of lemon juice, and some fresh dill – to really let the flavor of the shrimp shine through. Next time you have some leftover shrimp hanging around (or take the shortcut, and buy them pre-cooked) do yourself a favor and whip up a batch of this salad. You just may have a new favorite for your lunchbox!

Shrimp Salad

1 Tbsp + 1 tsp kosher salt
juice of 1/2 lemon
1 pound large shrimp in the shell (16 to 20 shrimp per pound)
1/2 cup good mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Old Bay
2 tablespoons minced fresh dill
1/3 cup minced red onion
1/2 cups minced celery (1 stalk)

Bring 3 quarts of water and 1  tablespoon salt to a boil. Add the shrimp. Cook until the water returns back to a boil. Remove the shrimp with a slotted spoon to a bowl of cold water. Let cool; then peel, devein, and roughly chop the shrimp.

In a separate bowl, whisk together the mayonnaise, mustard, 1 teaspoon salt, lemon juice, Old Bay, pepper, and dill. Add the shrimp, red onion and celery. Stir to combine. Check the seasonings. Serve or cover and refrigerate for a few hours to let flavors meld.

Souce: adapted from Barefoot Contessa Parties! by Ina Garten

While I truly treasure this wonderful place I call home, when it comes time to look for “specialty” ingredients I’m often left wanting. Such was the case the first time I set out to make tiramisu. I had a hard enough time finding marscarpone, but the ladyfingers (also known as “savoiardi”) were impossible to find around here. I made my own out of necessity, and haven’t looked back since. They’re so light and delicate, a perfect cross between a cake and a cookie.

Of course tiramisu is the first thing that comes to mind, but these delicate little beauties have so many applications. I especially like them topped with some fresh berries tossed in a bit of sugar or drizzled with honey. Don’t go to the Italian specialty section of your grocery store to buy these ever again. Save yourself a few bucks and make them at home!

Ladyfingers aka Savoiardi

Yield: 30 Ladyfingers

6 egg whites
2/3 cup granulated sugar + 2 tbsp.
5 egg yolks
1 cup minus 1 tbsp. all purpose flour
powdered sugar for dusting

Preheat oven to 450F. Line your baking sheets with parchment paper or silpat.

Whip egg whites while gradually sprinkling the 2/3 cup of sugar until stiff.

Meanwhile, whisk together the remaining 2 tbsp. of sugar and egg yolks until well mixed.

Fold 1/2 of the egg yolk mixture into the egg whites. Fold the rest in.

Sift the flour over the egg white mixture and fold until flour is well incorporated.

Using a 1/2″ round tip, pipe into ladyfinger shapes. About 1/2 – 3/4″ high and 1″ width for ladyfingers.

Dust ladyfingers with powdered sugar and let stand for 15 minutes. Dust one more time until sugar is absorbed.

Bake for 8-10 minutes or until lightly golden.

Source: Desserts by Pierre Herme by Dorie Greenspan via The Novice Chef

I don’t know about you guys, but I think fried dough is pretty fabulous. I’m not a huge fan of deep frying things, but every once in a while it’s a treat we like to indulge in. Oh sure, baked dough is great. I’m not knocking it. But, there is something to be said for a yeasted dough cooked in a big vat full of bubbling oil. Beignets are a great for an easy Sunday morning breakfast since most of the work is done the night before. You simply roll out and fry in the morning.

I’ve actually been making this recipe for years now. In fact, I think these beignets were my first attempt at using yeast in the kitchen. Ahh, the places you’ll go! The dough always comes together nicely, and is easy to work with. Make sure you don’t skimp on the powdered sugar on top. There’s not much sugar in the dough, so it’s important to really “lay it on thick” when serving. With a hot café au lait, and the morning paper – it’s the perfect way to start your Sunday morning.

Beignets

makes about 2 dozen squares

1 envelope active dry yeast
3/4 cup water (110 degrees F)
1/4 cup granulated sugar
1/2 tsp salt
1 beaten egg
1/2 cup evaporated milk
3 1/2 – 3 3/4 cups flour
1/8 cup shortening
Vegetable oil for frying
powdered sugar for topping

Combine the yeast, water, and sugar in the work bowl of a stand mixer fitted with a dough hook (You could also make this in a food processor, or the old fashioned way, by hand). Let this sit until frothy, about 5 minutes.

Add the salt, egg, and evaporated milk. Mix on low speed, then add half of the flour until it starts to come together, then add the shortening. When the shortening is incorporated start adding the remaining flour, a little at a time until most of it is incorporated.

Turn the dough onto a floured surface to finish by hand. Knead the dough, adding just enough flour as necessary to make a non-sticky, smooth dough. Place the dough into a large oiled bowl, loosely cover and let rise in the refrigerator overnight.

In the morning punch down the dough, and turn it onto a floured surface. Roll out into a rectangle that is about 1/2″ thick. With a very pizza cutter or a very sharp knife, working at a diagonal to the rectangle, cut into 2″ wide strips. Now cut into diamond shapes by making diagonal cuts in the opposite direction. Place the beignets on a floured baking sheet to let rise about 40 minutes in a warm place.

When the beignets have risen, heat 2-3 inches of vegetable oil in a large saucepan to 350-360 degrees. Place 2-3 beignets into the hot oil at a time, being careful not to smash or deflate them. When they are golden brown, flip them over until golden brown on the other side (They go pretty quickly so start checking them right after they go into the oil). Remove to paper towel lined plates to drain. Serve hot topped with plenty of powdered sugar.

Source: New Orleans Cuisine