taste of tuesday: chipotle lime shrimp tacos w/corn & black bean salsa

I had mentioned these a few months ago and finally made them on Sunday. We love shrimp tacos at our house and these have become the new favorite. As always, I love recipes that are quick and easy and full of flavor. These have all 3 components. Heat up the grill one last time and enjoy the last days of summer.Chipotle Lime Grilled Shrimp
(my baking addiction)

Ingredients:

• 1 chipotle chili in adobo; chopped
• 1 TBS olive oil
• 1 teaspoon cumin
• 1 tablespoon brown sugar
• 1 lime (juice and zest)
• 2 tablespoons cilantro; chopped
• 1 pound shrimp; peeled and deveined

Directions:
1. Mix the chipotle, olive oil, cumin, brown sugar, lime zest, lime juice and cilantro in a bowl and and let marinate for 20 minutes.
2. Skewer the shrimp.
3. Oil up the grill and grill the shrimp until cooked, about 2-3 minutes per side.Corn & Black Bean Salsa
Ingredients:

• 3 TBS balsamic vinegar
• 1TBS olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon white sugar
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1 teaspoon Za’atar (couldn't find this so I left it out)
• 2 tablespoons chopped fresh cilantro
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can sweet corn, drained
• 1 red pepper; diced
• 1 jalapeno; seeded and diced
• 2 green onion sliced (I don't like green onions so I left this out)

Directions
1. In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and Za’atar.
2. In a medium bowl, stir together black beans, red pepper, jalapeno, green onions and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate.

We had leftovers of this salsa and ate it the next night with avocado chunks and tortilla chips. delicious!

taste of tuesday: cinco de mayo menu (& dark chocolate cake)

getting ready to leave town for a few days but had I had to share two things I love: dark chocolate and mexican food. any reason to have a party, esp when my birthday happens to fall on cinco de mayo. so, if I were cooking tomorrow (who is crazy enough to go to a mexican restaurant on the 5th of may?), I would try chipotle lime soft tacos with corn and black bean salsa. and then I'd follow it up with this dark chocolate cake with dark chocolate frosting. so dark it is almost black. don't forget a tall glass of milk.Hershey's "Especially Dark" Chocolate Cake

Ingredients:

• 2 cups sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup Hershey's Special Dark cocoa
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely before frosting with "especially dark" chocolate frosting.

"Especially Dark" Chocolate Frosting

Ingredients:

• 1 stick (1/2 cup) butter
• 1/2 cup Hershey's Special Dark cocoa
• 3 cups powdered sugar
• 1/3 cup milk

Directions:
Melt the butter. Stir in cocoa. Add powdered sugar alternately with milk, beating to spreading consistency.

Makes about 2 cups.

taste of tuesday: shrimp tacos

it's taco tuesday and shrimp tacos have been on my radar for a few weeks now, so much so I had shrimp tacos twice this past weekend. friday night, I had shrimp tacos at our family date night @ Bajio, and I attempted to make shrimp tacos for Sunday dinner. I found this recipe at one of my favorite sites. it was the first time I have ever cooked shrimp (imagine that!?!) and they were pretty tasty and easy to make. only downside: I found the slaw to be a little bland so if you have one that is better, pls share.

image: wire whisk

Shrimp Tacos

Ingredients:

• 1/2 cups orange juice
• 4 tablespoons fresh lime juice
• 4-5 tablespoons sour cream
• Kosher salt and black pepper
• 1/2 small cabbage (abt 16 oz) shredded
• 1 1/2 cups corn kernels (thawed, or from 2 ears)
• 1 jalapeno (or more for desired heat)
• Splash of Franks hot sauce (or your favorite brand-I used quite a bit)
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 pounds peeled and deveined medium shrimp (I bought a bag of frozen, peeled and deveined shrimp to save time and money)
• flour tortillas, warmed
  
  Directions:
  1. In a large bowl, whisk orange and lime juices, sour cream, hot sauce, salt and pepper. Add cabbage, corn, and jalapeno to combine. Let sit, tossing occasionally for 10 minutes.
  
  2. Meanwhile, heat oil in large skillet over medium-high heat. Season shrimp with salt and pepper. Add butter and then shrimp to skillet. Cook shrimp until opaque and slightly browned.
  
  3. Serve the shrimp with the slaw in the tortillas

and for some Bajio chicken tacos, try this recipe-it was okay, but for chicken tacos I prefer this marinade -less time and work.

Post-edit (08/13/09): tried a new slaw tonight-much better. mix together 2/3 c. sour cream, juice of 2 limes, 4 tbsp milk, good amt of S&P, and 2 chipotle peppers in adobe sauce (chopped/mashed). pour over 1/2 head of shredded cabbage and 1 1/2 c. corn. delicious.