Chipotle Lime Shrimp with Strawberry Salsa

They say you eat with your eyes first.

That must be true because viewing the stunning food photography by Jessica of How Sweet it is caused me to try this intriguing flavor combination: chipotle, strawberry, and black beans.

I admit, I added the black beans – the addition that really had my husband scratching his head. Instead of eating this Mexican Monday meal as tacos, we had tostadas. And tostadas call for refried beans to act as the “glue” that holds the meat and toppings in place. I didn’t think traditional refried beans would really be the way to go with shrimp so I opted for refried black beans. I’m very relieved to inform you that it worked!

I cut some serious heat from the original recipe and I still found it to pack on the spice. Because I freeze my chipotle in adobo in ice cube trays I never know until the cube thaws if I have just sauce, just pepper, or a combination of both. Jessica’s recipe calls for the sauce to be in the marinade – instead I had a pepper which I cut in half and tossed in the bag. This method is a great alternative if you don’t want too much heat but still want that smokey spice from the chipotle peppers. Additionally, I only used half of one (large) jalapeno instead of two whole jalapenos in the strawberry salsa – by all means, if you like it spicy add as much jalapeno as you like!

Chipotle Lime Shrimp

Ingredients:

  • 1 chipotle pepper in adobo, halved
  • 2 limes (zest and juice)
  • 1 tsp minced garlic
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 lb peeled and deveined shrimp

Steps:

  1. Place all ingredients in a bowl, cover and refrigerate 30 minutes.
  2. Cook shrimp 2 minutes on each side. I did this on a lightly greased grill pan. If you cook the shrimp in a skillet, add 1 tbsp of olive oil.
  3. Serve shrimp with strawberry salsa (recipe below) in a taco with lettuce and cheese or as a tostada with refried black beans and cheese.

Strawberry Salsa

Ingredients:

  • 8 oz fresh strawberries, diced
  • 1/2 red onion, finely diced
  • 1/2 jalapeno, seeded and diced
  • 1/4 C fresh cilantro (I used Gourmet Garden lightly dried cilantro)
  • juice of 1 lime

Steps:

  1. Combine all ingredients and season to taste with salt. Refrigerate until ready to serve.

*These recipes are adapted from Jessica at http://www.howsweeteats.com/2014/04/chipotle-lime-shrimp-tacos-with-strawberry-salsa-you-can-totally-preorder-my-book/*

Chipotle Lime Shrimp with Strawberry Salsa | Sew You Think You Can Cook

Neapolitan Cake

Kate

Today is Kate’s birthday! As you know, Kate is my baking buddy! She is who I turn to if I need to bake a cake – especially if I need to decorate that cake. Kate is very talented when it comes to decorating cakes. Kate is also my quilting pal – together we have completed 4 t-shirt quilts, 8 baby quilts, and 10 others.

Kate's Cakes

Kate and I both share August birthdays and we like to get together to bake a fancy cake to celebrate. This year I took inspiration from a foodgawker find and we did a play on Neapolitan ice cream – but in cake form! We used Kate’s favorite chocolate cake recipe and 3 different flavors of butter cream frosting – strawberry, chocolate, and vanilla! Look below the photo for the frosting recipes.

Neapolitan Cake

Vanilla Butter Cream Frosting

Ingredients:

  • 1 stick butter, softened
  • 1 1/2 C powdered sugar
  • 1/2 tsp vanilla extract
  • 1 tbsp milk

Steps:

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream butter. Add powdered sugar. Add vanilla extract and milk. If needed, add more milk 1/2 tbsp at a time. 

Chocolate Butter Cream Frosting

Ingredients:

  • 1 stick butter, softened
  • 1 1/2 C powdered sugar
  • 1/8 C cocoa powder
  • 1 tbsp milk

Steps:

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream butter. Add powdered sugar and cocoa powder. Add milk. If needed, add more milk 1/2 tbsp at a time. 

Strawberry Butter Cream Frosting

Ingredients:

  • 1 stick butter, softened
  • 1 1/2 C powdered sugar
  • 2 tbsp strawberry puree (for puree, pulse a handful fresh strawberries in a blender)

Steps:

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream butter. Add powdered sugar. Add strawberry puree. If needed, add more puree 1/2 tbsp at a time. 

 

Sparkling Strawberry Lemonade

With Memorial Weekend here, I thought I’d share with you one of my favorite lemonade recipes for you to make and enjoy at your holiday barbecue. I make this every year for the 4th of July along with blueberry and original flavors.

Sparkling Strawberry Lemonade

Ingredients for the simple syrup:

  • 1 C water
  • 2/3 C sugar

Ingredients for the strawberry syrup:

  • 1 heaping C quartered strawberries
  • 2 tbps sugar
  • pinch of salt
  • 2 tbsp water
  • 1 tsp lemon juice

Ingredients for the lemonade:

  • 1 1/4 C fresh lemon juice
  • 4 1/2 C plain seltzer water

Steps:

  1. Make simple syrup: in a saucepan heat water and sugar until the sugar is dissolved. Set aside to cool.
  2. Make the strawberry syrup: in a blender puree all ingredients until smooth. Strain into pitcher and discards the remaining seeds/pulp.
  3. Make the lemonade: combine simple syrup, strawberry syrup and lemon juice. Keep in fridge until ready to serve. Before serving add the seltzer water.

*This recipe is adapted from Annie at http://www.annies-eats.com/2011/05/27/sparkling-strawberry-lemonade/*

Sparkling Strawberry Lemonade

Strawberry Pork Roast

I had planned to make this beautiful pork roulade for Easter supper, but it just never happened. After getting back to the house from church it was almost 1pm and I knew there wasn’t any wiggle room in making my SRC pizza! So by 3:30 we were full and without any company we were content to have waffles for dinner around 8.

The only pork loin Publix had left was a 5lb bone-in so the thought of having to debone this beast wasn’t exactly calling my name either. But I did pull out the meat cleaver (first time I’ve used that monster!), halved it, and placed one half in the freezer for another day and the other in the fridge to figure out something more simple to do with during the week.

While perusing recipes I decided on this Marmalade Pork Loin, but I didn’t have orange marmalade or rosemary (that reminds me to add it to my grocery list!). I followed Linda’s cooking method and used strawberry jam and parsley. The result was a perfect spring dish – might I even suggest it for Mother’s Day? I served it with mashed potatoes and fresh corn on the cob.

Strawberry Pork Roast

Ingredients:

  • 2.5 lb pork roast
  • 1 tsp parsley
  • 2 tbsp vegetable oil
  • 1/2 C strawberry jam
  • 1 cinnamon stick
  • 1 tbsp corn starch

Steps:

  1. Rub pork with salt, pepper, and parsley.
  2. In a dutch oven, heat vegetable oil over medium-high heat. Sear pork for 2-3 minutes on all sides.
  3. Add 1 C water to the pot with the strawberry jam. Bring to a boil, add the cinnamon stick. Lower the heat to medium low and simmer for 55 minutes.
  4. Turn pork over and cook another 45-50 minutes, or until pork is cooked through.
  5. Remove pork from dutch oven and wrap in foil. Discard cinnamon stick.
  6. Whisk together cornstarch with 2 tbsp water. Pour into the dutch oven to create a gravy. Bring to a boil and allow to cook until you’re desired thickness is reached.

*This recipe is modified from Linda at http://www.rotinrice.com/2013/08/marmalade-pork-loin/*

Strawberry Pork Roast

 

Strawberry Poppy Seed Dressing

It’s always fun to see what people come up with during the Crazy Ingredient Challenge. I’ve pinned a few recipes but I’ve never made someone else’s CIC recipe.

Until now.

For this month’s Mustard and Strawberries challenge I had considered doing a salad with strawberries and honey mustard dressing, but that wasn’t creative. It never occurred to me to make a dressing! Pure genius. And pure deliciousness.

 

Strawberry Poppy Seed Dressing

Ingredients:

  • 1/2 C (5-7) fresh strawberries, stems removed and cut in half
  • zest and juice of 1 clementine
  • 2-3 tbsp honey
  • 1 tbsp Dijon mustard
  • 1/3 C extra virgin olive oil
  • salt and pepper, to taste
  • 1 1/2 tsp poppy seeds

Steps:

  1. In a food processor combine strawberries, clementine juice/zest, honey, and mustard until smooth. With the machine running stream in olive oil. Season with S+P to taste, if desired.
  2. Remove the blade from the food processor and stir in poppy seeds.

*This recipe is adapted from Cindy at http://www.hunwhatsfordinner.com/2014/02/strawberry-poppy-seed-dressing-crazy.html?m=1*

Strawberry Poppy Seed Dressing

Strawberry Pomegranate Smoothie

Stuart

Stuart and I are very different people. He is very outgoing, (thinks) he’s funny, and is never shy. He does a great job bringing me out of my shell, but never pushes too hard. Because of him, I have accomplished things I never thought I’d do! (like Tough Mudder!)

And just like our personalities would suggest, my husband likes to get creative in the kitchen with smoothie flavors and spice mixes. I typically need that recipe to reference – but I’m getting better and have my fair share of pork rub recipes!

This tart smoothie is a Stuart Everson Original.

Strawberry Pomegranate Smoothie

Ingredients:

  • 1 banana
  • 1/2 C raspberries
  • 5-6 strawberries
  • 1/2 pear, peeled
  • 3/4 C plain yogurt
  • 2 tbsp honey
  • juice 1 lemon
  • 6 oz pomegranate juice

Steps

  1. Combine all ingredients in a blender until smooth.

Smoothie Ingredients Strawberry Pomegranate Smoothie 1 Strawberry Pomegranate Smoothie 2