Saturday, July 9, 2011

summer of the beer: tangerine

So may favorite new person at Whole Foods (we are going to call him Beer Guy because I totes forgot his name...sorry Beer Guy) recommended this tasty concoction to me during my last trip.  I really enjoyed the OBP and thought I'd try another citrus beer.  This one did not disappoint.

It is not as smooth as the OBP, but it has a nice, crisp citrus taste all the same.  It gives you a true tangerine flavor and apparently Mr. Mc and I liked it, because we drank it all.

three-cheese shrimp quesadillas

I was thinking shrimp tacos, but somehow got shrimp quesadillas...

I just wanted something with a crunch.  Well, that and I left the tortillas in the fridge too long and they were not the greatest to eat plain.  So I thought, hey, why not grill them up and make something tasty out of it?  Three-cheese shrimp quesadillas were born.

I knew I was on to something when Mr. Mc couldn't shut up about them.

Listo of ingredientos:

I know that's not Spanish, but I used up all my Spanish in the last post...

4 Medium size tortillas.  This is for 2...

1/2 pound of peeled and deveined shrimp
1/2 a white onion, sliced

1 TBSP olive oil

Frontega Key Lime Cilantro Taco Skillet Sauce, 1 package.  Now, I really love this sauce, but you can use any kind of fajita or taco seasoning.  It will just give it a different taste.  This, however, is amazing.

About 3 TBSP of Goat Cheese.  You want the kind you can spread, not the crumbled.

About 1/3 cup Mozzarella, shredded

1 ounce of Feta.  Crumbled is fine here.

2-3 TBSP Butter for the pan, you could use cooking spray too.

How to make this:

1.  Heat olive oil in a saucepan over medium-high heat and add onion.  Cook until translucent, about 2 minutes or so.

2.  Add shrimp and cook until opaque.  The time will vary depending on the size of the shrimp.

3.  Add the skillet sauce and heat through.  Set aside.

4.  Prepare the cheese by chopping up the feta and shredding the mozzarella.

5.  Spread goat cheese on both sides of the tortillas.

6.  Remove the shrimp from the pan and chop up into bite-sized pieces.

7.  Spoon the shrimp mixture on to the tortillas.

8.  Sprinkle with half of the mozzarella and feta per quesadilla.

9.  Place remaining tortilla on top of the other and set aside.  Melt butter over medium-high heat in a non-stick pan and place quesadilla in.  Move the quesadilla around a couple times and carefully flip to coat both sides with the melted butter.

10.  Check after 2-3 minutes to make sure the side is browned.  If so, flip over carefully to cook the other side an additional 2-3 minutes.

11.  After both sides are browned, remove from pan and transfer to a cutting board.  Let sit 1-2 minutes before cutting.  This will give the cheese a little time to congeal and not leak out everywhere when you cut the quesadilla.

12.  Cut the quesadilla into 6 pieces.  Serve with quacamole and the extra taco skillet sauce you made the shrimp with.  Enjoy!


We eat a lot of guacamole.  It is seriously one of my all time favorite foods.  I stumbled across the key ingredient last year and by special request, have decided to share it with you.  Becky.

The key is one simple thing.  Ortega guacamole mix.  Ah-maz-ing...

I hope you enjoy this as much as I do!

Aqui están los ingredientes:

1 packet of Ortega Guacamole Mix.  The only place I know that carries this is Super Target...

2 ripe avocados

1 ripe tomato

1/2 an onion

How to make this:

The smart ass in me wants to say chop up the shit and mix it together, but the good blogger in me decided to show you how it's done...

1.  Peel the avocado and remove the seed.  This is easiest done with a large chef's knife.  After you half the avocado, you lightly put the knife into the seed and twist.  The seed will stay on the knife and come cleanly from the avocado.

2.  Empty the contents of the avocados into a small bowl.  It is best to use a spoon.  It really allows you to get the entire thing out easily.

3.  Mash up the avocado using the spoon or a fork, whichever you prefer, and add the seasoning packet.  Mix together.

4.  Dice up tomatoes and onions.  Add to the avocado mixture and stir together.

5.  Enjoy with your favorite tortilla chips, or make them yourself like I do.  That is another very easy thing to do and I'll be sure to post them next time I make them too.  Feliz comiendo!

so apparently i'm a slacker and a liar...

I am taking a break from my reading to do some posting...I know it's been a while.  I'm sorry...

Wednesday, July 6, 2011

i promise... blog tonight.

I know I've been slacking, but I have a ton of photos and several recipes to post.  I just got really lazy over the holiday weekend...

Stay tuned!

Thursday, June 30, 2011

summer of the beer: orange blossom pilsner

I have never been much of a beer drinker, but Mr. Mc and I went out a couple months ago and he ordered a flavored beer.  I was thinking blueberry beer?  That's just freaking weird, but you know what?  It's not.  It's just good.  And thus started the summer of the beer.

Since that night we have been searching out different types of beer and finding some instant favorites.  I have decided to feature some of these and maybe you will find a new favorite too.

The first one is Orange Blossom Pilsner.  It is truly fantastic.  It is a nice smooth beer, with just a hint of citrus and sweetness to it.  I like mine in a frosty mug, but I pretty much like all my beer in a frosty mug.  Next time you're out, and feeling adventurous, give it a try.  It might surprise you, it sure surprised me!

macadamia crusted mahi mahi

I am not a huge fish person, especially since I eat vegetarian 95% of the time, but I felt up for an adventure while I was at Whole Foods this week.  I have never tried Mahi Mahi and the guy at the counter swore I would like it.  I have to say, he was right.  It is a really nice, mild fish and this was extra fresh, not at all fishy...

I made a decision this week to try and make a few more low-cal meals.  Mr. Mc is on a diet and I could lose a few as well.  I found this recipe on and though it might be good.  I'm so glad I did.

And now for your viewing pleasure, the ingredients:

1 pound of Mahi Mahi.

3 TBSP Macadamia Nuts

1/4 cup of Panko Breadcrumbs

3 TBSP Cilantro

1 Egg White

Salt & Pepper, to taste

How to make this:

1.  Preheat the oven to 450 degrees.  Spray a baking pan with non-stick spray and place in the oven to heat up.

2.  Clean up the Mahi Mahi if you didn't buy individual pieces.  I bought a whole, fresh piece of fish.  If you do this, you need to clean out the blood line as it can be bitter.  No, I did not know this prior to buying the Mahi Mahi, I learned it on You Tube.

3.  Put the macadamia nuts, bread crumbs and cilantro into a food processor, like so...

4.  Turn the food processor on for about 10-15 seconds until the mixture is chopped and looks like this.

5.  After the breading is done, pour it into a bowl.  Separate out the egg white into a separate bowl.  Set up a breading station and sprinkle your fish with salt.

6.  Dip the fish into the egg white, taking care to thoroughly coat it.

7.  Then dip the fish into the nut/breadcrumb mixture.

When you are done it will look like this...

8.  When both pieces are done, remove pan from oven and place fish into pan.

9.  Bake at 450 degrees for 10-12 minutes or until the fish is white and somewhat firm.  Serve immediately and enjoy!