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I Heart Shrimp Tacos

Shrimp tacos, how I love thee.  Garlicky, with plenty of shredded cheese, cabbage and salsa, these beach-side tacos are love at first sight.  They make the perfect meal any night of the year, but especially May the 5th. So, if you need a quick, delicious Cinco de Mayo dinner, look no further. Shrimp Tacos 1 lb raw shrimp 4-6 large […]

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Blender Salsa

   This recipe was born in a moment of desperation when I realized that someone had eaten the very last of the store-bought salsa and that someone else (it may have been the same person) forgot to add salsa to the grocery list when they took the last jar from the pantry. The result was disastrous: not a drop of salsa in the house.  I am unable to live without salsa. It is my condiment of choice and I slather it liberally on dishes throught the day. A breakfast of eggs gets a nice dollop, while a lunch of nachos or beans and rice is never complete without either a scoop of pico de gallo or bottled tomato goodness. Dinner at our house often involves a tortilla, some fixins’ and, of course, salsa.  This recipe turned out to be the solution I didn’t know I had been looking for. Our favorite commercial brands were a touch too spicy for my youngest and we were going through it quickly.  Inexpensive, completely customizable and fast, this blender salsa pleases the whole crowd. In the event that I find myself with only an empty jar, a refill is only five minutes away.  Blender Salsa Yields 1 quart 1 large or 2 small cloves of garlic 2 scallions or a handful of chives A small handful cilantro, with the bottom of the stems trimmed off 1/2-1 Jalapeno, seeded (leave seeds in for more spice) […]

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Butternut Squash Bisque

It almost never snows where I live, so when it does, making soup is a requirement.  Today we saw the first, and possibly last, white flurries of the season and while the kids were wildly planning to build a gigantic snowman with the 0.047 inches of snow, I was dreaming of a rich, luscious bowl of soup. I still have […]

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Two Easy Caramel Sauces

Simple 10-Minute Caramel Sauce I am indebted to Mel’s Kitchen Cafe for this recipe.  I have made small changes, but she deserves the credit on this one. 1 stick (8 Tbsp) butter 1 1/2 cups packed light brown sugar 1/4 teaspoon salt 1 cup heavy whipping cream 1 tablespoon vanilla bean paste Combine butter, sugar, salt and cream in a heavy-bottomed […]

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Easy Roasted Vegetables 

By request, I give you: Easy Roasted Vegetables Vegetables, of course! (We use this technique for Brussels sprouts, broccoli, cauliflower, thick slices of cabbage, and butternut squash (or other winter varieties) Olive oil (or avocado oil) Kosher or coarse salt Freshly-ground pepper Preheat oven to 450 degrees. Wash and prep all veggies. Broccoli/Cauliflower: separate large clusters into single pieces about the size you’d see on a raw veggie tray and then slice in half, exposing a flat side. Brussels Sprouts: peel outer layer away. Trim stem ends and slice in half the long way (hot-dog style!). Cabbage: peel outer layer and cut 1 inch slices (they will be a circle) from the whole head. Winter Squash: peel (this peeler will change your life for under $10, promise!) and either cube or cut into 1/2 inch-thick slices. Toss veggies in olive oil until well coated. (Except cabbage, which you will put directly on the pan and then drizzle with oil). Arrange veggies, cut side down, on a baking sheet. You won’t need to grease it as long as you’ve oiled your vegetables well. Sprinkle liberally with salt and pepper. Roast at 450 until the underside that is contact with the pan is nice and golden. Use a spatula to lift a few specimens from the pan to check for doneness. Resist the urge to flip them or turn the oven down. I promise they will be perfection! Enjoy!

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