Chipotle-Lime Shrimp Taco Salad w/ Cilantro Vinaigrette

ATTENTION: Please view this post at Savour the Senses’ new site-http://savourthesensesblog.com– for recipe and full post. Thank you!

You know those nights when you have an entire meal planned out in advanced, but when dinner time roles around you just don’t feel like eating that oh-so-exciting dish? Well, last night was one of those nights. As delicious as sun-dried tomato and feta stuffed chicken sounded, I just wasn’t in the mood for those flavors. I wanted spice and citrus. I decided to save that for another night. Instead, this is what I came up with.

The cilantro vinaigrette pulls this dish together. It adds a nice tangy flavor that is a great compliment to the spicy shrimp. Roasting the tomatoes gives them move flavor and juice, making this recipe even more delicious! I was planning on eating this with guacamole and salsa, but tasted it and  realized it didn’t need any additions and was perfect as is.

 

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Published in: on January 19, 2011 at 8:41 am  Comments (3)  
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Chicken, White Bean, & Chorizo Enchiladas w/ Green Chile

I have an addiction to Mexican food, or any food similar to it, so I am always looking for new recipes so I am not eating the same thing again and again. I have made enchiladas before, but only with chicken. I also have attempted to make green chile before, but put an entire bag of extremely spicy chile peppers in the food and ruined the dish (I had to add an entire jar of tomato sauce, and entire bag of cheese, and milk to make it even semi-bearable!).

I can now say that I have found one of the best enchilada recipes and green chile recipes. Thanks to Drick’s Rambling Cafe for the enchilada recipe, which I tweaked a bit. I will definitely be keeping this recipe for future meals. I chose to slow cook the chicken so that I could easily shred it, plus it gives it much more flavor. You can cook the green chile with pork if you would like, but I felt that it wasn’t necessary with all of the meat in the enchiladas.

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Cajun Salmon w/ Spicy Eggplant Salsa & Minted Cucumber Relish

This is probably the fanciest recipe I have ever made. A friend of mine typed this recipe up and sent it to me during her vacation, I had been looking forward to cooking it with her. I was like a little kid with a new toy while I was cooking and plating the food. It is always fun to make fancy dishes that you can plate nicely. This recipe has a LOT of flavors in it, but my friend and I decided that the cucumber relish really isn’t very necessary and it would probably have been better without it. The eggplant salsa was very unique, but really good!

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Trailer Trash Pot Roast

My friends and I decided to have an early holiday dinner to celebrate Christmas this week. A little while back, I came across this recipe on the Sticky, Gooey, Creamy, Chewy blog, but hadn’t gotten a chance to make it. A pot roast is a great thing to make during the holidays, because you can begin cooking it early, then cook everything else while it finishes cooking. This recipe combines Coca Cola and Chili Sauce for a perfect combination of sweet and spicy.


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Published in: on December 23, 2010 at 11:36 am  Comments (3)  
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Chicken Makhani (Indian Butter Chicken)

I found out about Chicken Makhani a couple of weeks ago and have been dying to make it. I am in love with sauces, so this dish definitely caught my eye. The combination of a flavorful sauce and a little bit of spice made it a favorite in my book. I used a clove of garlic and some ground ginger instead of ginger garlic paste. I also used skim milk instead of half-and-half, like the original recipe (found on Big Oven) called for. My version of the recipe is the healthier option for those of you trying to eat healthy! =)


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Published in: on December 11, 2010 at 9:34 am  Comments (1)  
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Chili Potatoes

I have finally gained back my inspiration in the kitchen. Today I cooked up this quick recipe (courtesy of the Cardamom Hills blog) before heading to work. I was a little hesitant about adding the soy sauce and ketchup but the flavors actually compliment the dish really well. I used canned green chiles, rather than fresh, because I think the spice is more consistent. This is a great way to spice up your potatoes (literally! ha I know, cheesy).
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Chicken & Green Chile Empanadas


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Published in: on November 30, 2010 at 9:36 pm  Leave a Comment  
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