Creamy Shrimp Enchiladas

 

Ingredients:

• 
  
• For the Shrimp Filling:
• 
  
• 1 lb large shrimp, peeled, deveined, and chopped
• 1 tbsp olive oil
• 1/2 cup onion, finely diced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/2 cup diced tomatoes (canned or fresh)
• 1/2 cup corn kernels (fresh, canned, or frozen)
• 
  
• For the Creamy Sauce:
• 
  
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups chicken or vegetable broth
• 1 cup  heavy cream or half-and-half
• 1 cup  shredded Monterey Jack cheese
• 1/4 cup sour cream
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 
  
• For Assembly:
• 8–10 medium flour tortillas
• 1 cup  shredded Monterey Jack or cheddar cheese (for topping)
• 2 tbsp fresh cilantro, chopped (for garnish)

Directions:

Cook the Shrimp Filling:

Heat olive oil in a large skillet over medium heat. Add onion and garlic, cooking until softened, about 2–3 minutes. Stir in shrimp, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 3–4 minutes until shrimp are pink and opaque. Add diced tomatoes and corn, stirring to combine. Remove from heat.

Make the Creamy Sauce:

In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute to form a roux.

Gradually whisk in broth, ensuring no lumps form. Bring to a simmer and cook until thickened, about 3 minutes.

Lower the heat and stir in heavy cream, shredded cheese, sour cream, garlic powder, onion powder, salt, and pepper. Cook until smooth and creamy.

Assemble the Enchiladas:

Preheat oven to 375°F . Grease a 9×13-inch baking dish.

Spoon 2–3 tablespoons of the shrimp mixture into each tortilla, roll tightly, and place seam-side down in the prepared baking dish. Repeat with remaining tortillas.

Bake:

Pour the creamy sauce over the rolled tortillas, spreading it evenly. Top with shredded cheese. Bake uncovered for 20–25 minutes, or until bubbly and golden.

Serve:

Garnish with fresh cilantro and serve warm with a side of salsa, guacamole, or a simple salad.

Another really good recipe!

I was able to get a pound of shrimp for 4.99- this is something I will make again

Air Fryer Oats, Cottage Cheese, Carrot Pancakes

 

Ingredients:

1 cup old fashion oats ( I put it in the food processor and made oat flour)*

1/4 cup cottage cheese 

1/2 cup carrot puree (or puree of your choice) 

Pinch salt 

1 egg ( used a large egg) 

Add whatever seasoning you like to it 

Directions:

Heat air fryer to 375 degrees, I added parchment paper to the rack and sprayed with avocado oil

Combine the oats, cottage cheese, sweet potato puree, salt, eggs and what ever spices you are using together in a blender and combine until smooth.

Pour about 1/4 cup of the batter per pancake onto the rack and cook until starting to brown - takes about 7 to 8 minutes per side. Repeat for the rest of the batter and serve immediately.

* you might want to add more oat flour. You want the mixture to hold together

I really liked this!! It's a make again.

Next time gonna try sweet potato

Chocolate Cherry Cordial Cookies

 

Ingredients

1 18.25 package chocolate cake mix ( Need the UPSIZER - it's on Carols recipe for maple cookies)*

2 Eggs

1/2 cup Oil

20 Cherries

1/4 cup Red sugar crystals

Directions:

Preheat oven to 350°F and line two baking sheets with parchment paper or non-stick silicone baking mats.

Whisk together chocolate cake mix, eggs and oil in a large mixing bowl until well combined.

Portion the dough into balls that are each about the size of a ping-pong ball. Place the dough balls on baking mat, leaving a couple inches between each one.

Use the back of a spoon or your thumb to flatten each ball of dough and place a cherry in the middle

Wrap the cookie dough around the cherry so that it is completely covered and again in the shape of a ball.

If using sugar crystals, pour them into a small bowl. Press each cookie dough ball into the sugar, so that the top is coated.

Place the cookie balls back on the baking sheets, sugar-side up.

Bake for 8-10 minutes at 350°F. *FOR BETTY CROCKER AND PILLSBURY CAKE MIXES AND ANY OTHER BRANDS THAT WEIGH 15.25 OUNCES.: Use 3 ounces of mix weighed on a kitchen scale OR  8 level Tablespoons plus 1 level measuring teaspoon of cake mix upsizer. Since this is a chocolate cake- I took 6 tablespoons of the upsizer and added 2 tablespoon of cocoa powder

Lemon Cottage Cheese Thin Bars

 

Ingredients:

1 cup cottage cheese

 2 eggs 

1 tsp vanilla extract

 Zest of 1 lemon (1 tbsp)

 ¼ cup fresh lemon juice*

½ cup sugar,  (or any sweetener you like)

 1 cup almond flour or oat flour or 3/4 all purpose flour

 1 tsp baking powder

1/4 tsp salt

 1/4 cup white chocolate, melted and cooled slightly (Optional)

2 tbsp white chocolate chips

Directions:

1. Preheat oven to 350°F (175°C). Grease & line an 8x8-inch pan with parchment paper.

2. Melt ¼ cup of white chocolate in microwave, start at 10 seconds, then take out and stir chips. Put back in and nuke for 7 seconds or so till chips are melted.

3. In food processor combine- Cottage cheese, eggs, vanilla, lemon zest, lemon juice, and sugar.  Blend until smooth and creamy.

4. Add baking powder, salt and melted white chocolate. Blend until mixed well 

5. In a medium sized bowl add the almond flour and pour the lemon mixture on top. Mix well.

6. Pour the batter into the pan.

7.  Sprinkle the top with 2 tbsp white chocolate chips.

8.  Bake for 22–28 minutes, or until the center is just set and a toothpick comes out with a few moist crumbs.

9.  Let cool completely before slicing. Chill over night. I covered mine

10.  They keep in the fridge up to 4 days.

* Will make again with my Meyers Lemons 

This is delicious! Will make again soon.

source

Ham Pot Pie

 

Ingredients:

Refrigerated pie crust

1/4 cup all purpose flour, plus more for work service

1 cup carrots ( used fresh- steamed)

1 cup peas ( steamed)

3 tablespoon butter

1 medium sized onion- cut up

1 pound ham- cut into bite size pieces

1 1/4 cups whole milk

3 tablespoons dijon mustard

black pepper to taste

6 ounces Swiss cheese ( shredded) about 1 1/2 cups divided

1 large egg- beaten

Directions:

Preheat oven to 450 degrees

Coat dish with baking spray

Place pie crust in pie dish and blind bake ( Blind baking a pie crust typically takes 20-30 minutes. The initial stage involves baking the crust with weights (like dry beans or rice) inside a parchment liner for about 15-20 minutes at 375-400°F. Then, the weights and parchment are removed, and the crust is baked for an additional 5-10 minutes until golden brown)

Melt butter in a large skillet and brown onions. Sprinkle with flour and slowly add milk. As it thickens add mustard and pepper. Once you have a thick sauce add vegetables and ham.

Set aside 1/3 cup of the cheese and add the remaining cheese to the pot pie mixture.

Sprinkle the 1/3 cup of the swiss cheese to the bottom of blind baked pie crust

Pour in the pot pie mixture and add the top crust

brush top crust with beaten egg

Bake at 450 for 30 minutes

Excellent way to use up left over ham!

Crazy to take a photo of inside when everyone know what a pot pie looks like. Will be making this again. I used Aldi's Special German week honey mustard instead of Dijon. ⭐⭐⭐⭐⭐

Small Batch Cherry Tomato Jam

 

Ingredients:

1 tbsp olive oil

⅓ cup onion chopped

1 pound cherry tomatoes washed and sliced in half ( I did NOT want to cut all the tomatoes so I put in the food processor for a few pulses)

1 tbsp cider vinegar

½ cup brown sugar ( next time I'll cut the amount of sugar)

1 ½ tsp ginger peeled and grated

¼ tsp chili flakes or to taste

½ tsp salt

Directions:

Add oil to a heavy bottomed sauce pan and place on medium-high heat.

Add onions and sautee for 3-5 minutes or until lightly caramelized and soft

Add tomatoes, cider vinegar, brown sugar, ginger, chilli flakes and salt and bring to a boil.

Reduce heat and let simmer for about 30 minutes or until tomatoes have softened and the ingredients have thickened to a jammy texture.

Let cool slightly and then transfer to a small glass jar. See with a lid and store in the fridge for up to 3 weeks.

A neighbor in the community asked me to take care of his plants when he was away for a few days. He's growing cherry tomatoes and told me to pick what I wanted. I honestly think I ate more then I took home😂

Note: Mei loves this and so do I. Made it 3xs already.

Myra- This is SO easy to make and think you might like it!

 

Marinated Cherry Tomatoes

 Ingredients:

2 minced garlic cloves

¼ cup chopped onions

2 Tbsp apple cider vinegar or lemon juice

3 Tbsp olive oil

1 Tbsp minced chives

1 Tbsp chopped parsley

½ tsp salt

½ tsp black pepper

1 lb halved cherry tomatoes

Directions:

Combine garlic, onion, vinegar, olive oil, herbs, salt, and pepper in a mixing bowl.

Toss in cherry tomatoes and stir until coated.

Cover and refrigerate for at least 30 minutes.

Serve as an appetizer, salad topping, or side dish.

I mixed in some goat cheese and it was a delicious lunch