I think I could eat just about anything wrapped in a tortilla… but quesadillas are one of my favorites. I’m always trying to think of new quesadilla recipes. And with every quesadilla, there must be salsa. (Another one of my favorite things!)
I’m cooking for 1 this week. The hubby is out of town so I find myself wanting more appetizer/snack meals. I originally planned to make Shrimp quesadillas on Saturday but instead I ate a bag of BBQ popchips. Ooops..
So I made this little appetizer for dinner last night and it was perfectly filling! I filled the quesadilla with shrimp, onions, tomatoes, corn, cilantro and pepperjack cheese. Spicy Mango Salsa recipe is something I make pretty often, as I can easily eat chips and salsa for dinner any night of the week. I like to add avocado, jalapenos, cilantro and onion to my mango salsa. Its sweet, spicy and has a creamy texture from the avocado.
I’m totally in love with this quesadilla recipe and I’ll definitely be making it again!
If you haven’t already, remember to sign up for my Valentine’s Day Giveaway! I created a cute gift pack with products from Crate & Barrel. I’d loooove to keep it for myself but I’ll be nice and give it to a lucky reader. Sign up now!
Shrimp Quesadilla with Spicy Mango Salsa
- 1 tbsp extra virgin olive oil
- 1 cup red onion, diced
- 1 garlic clove, minced
- 1 tomato, diced
- 1 cup corn
- 20 cooked shrimp, tails removed
- Cumin, to taste
- Salt, to taste
- 2 cups pepperjack cheese, shredded
- 1 tbsp cilantro, chopped
- 4 tortillas, burrito size
- 2 cups mango, diced
- 1/2 cup red onion, diced
- 1 jalapeno, ribs and seeds removed
- 1 avocado, diced
- 2 tbsp cilantro, chopped
- 1 lime, juiced
- Salt, to taste
- Tortilla Chips
- Saute over medium heat oil, onions and garlic. Stir and cook until onions are soft. Add tomatoes and corn, cook for 1 min. Add shrimp, cumin and salt. Cook for 1 more minute.
- In a clean skillet, place tortilla in pan. On one 1/2 of the tortilla, sprinkle cheese & shrimp & veggie filling. Add a dash of cilantro and more cheese on top. Fold the empty half over the filling. Cook for 3-5 minutes and flip. Brown the other side of the tortilla for 3 minutes. Slice into triangles and serve with salsa and chips.
- To make Spicy Mango Salsa – Add mangos and the next 5 ingredients into a bowl. Add a dash of salt and taste. Serve right away or store in an airtight container.
I’m not sure why, but every time shrimp is involved in a meal, I think “OOOh, classy.” Shrimp Scampi. Shrimp Cocktail. Shrimp Fajitas… all things shrimp seem to “dress up” a meal.
I could have made a burger for dinner, which would have been great. However, to make a burger blog posting, it’s really gotta be unique and rock your socks off.
Then I had my “Ah-ha” moment and thought Shrimp Burgers would be a great variation to your everyday burger recipe. Since it was Monday, I didn’t want to spend all night in my kitchen making dinner. If you have a good blender or food processor, this meal will come together very easily.
The second best thing about a burger are the toppings. I didn’t want to go over board since I was using shrimp as my burger….but i didn’t want to go the easy route and top it with just mayo. I thought a citrus and spicy BBQ sauce would be a great thing to try out with this recipe…and of course, top it all off with some avocado. I really think avocado is the new bacon. It makes everything better.
The shrimp patties have a shrimp cake texture. If you’re looking for an alternative appetizer to a crab cake, this recipe would definitely work.
If you make the Chipotle Mango BBQ Sauce, you’ll have a lot of sauce left over. It’s awesome, so you’ll want to use it again. It would be great to put on some chicken or pork… or you could add some greek yogurt to it and it could be used as a salad dressing. Trying using it as a sauce for a pizza or spice up a taco. It’s pretty versatile and just different enough to make people ask, “whats in this sauce??!!!”
So go ahead and “class up” your everyday burger…. I promise you’ll love it!
Shrimp Burgers & Chipotle BBQ Sauce, makes 4-6 burgers
- 1 lb uncooked, deveined shrimp (remove tails)
- 2 celery stalks, chopped
- 1/2 onion, chopped
- 1 red pepper, chopped
- Handful of parsley leaves
- 1 garlic clove, smashed
- 1/2 tsp. cayenne red pepper
- Zest of 1 lemon
- 1/2 cup panko bread crumbs
- Burger Buns
- Chipotle Mango BBQ Sauce (recipe to follow)
- 1 avocado, sliced
- In a food processor or strong blender, add 1/2 of the shrimp. Blend until the consistency is like a paste. Transfer shrimp to a bowl using a rubber spatula. Add the rest of the shrimp to the bowl.
- Add all of the veggies, garlic and parsley to the blender/food processor. Pulse until the mixture comes to a fine chop. Add it to the shrimp bowl.
- Add cayenne pepper and zest to the shrimp bowl. Give it a good stir. Season with salt & pepper. Add in the panko crumbs. Panko will help the burger mixture to firm up.
- Make 6 burger patties and add olive oil to a warm skillet. Cook burgers 3-4 minutes per side.
- Toast your burger buns and top with Chipotle BBQ Sauce. Add burgers and avocado.
Chipotle Mango BBQ Sauce, makes 2 cups
- 2 mangos, chopped
- 2 chipotle pepper in adobo sauce, plus 2 teaspoons adobo sauce
- 1/2 cup ketchup
- 1/2 cup apple juice
- 1/4 onion, chopped
- 4 cloves garlic, smashed and peeled
- Juice from 1/2 lemon
- 2 Tablespoons unseasoned rice vinegar
- 2 Tablespoons brown sugar
- 1 Tablespoon canola oil
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
1. Put all ingredients in the blender. Blend until smooth. Add sauce to a sauce pan and cook for 10 minutes.
I was planning on making this meal on Friday night. It didn’t happen. I pigged out at our mexican fiesta at work. It was too authentic to pass up…and it didn’t help all of the ladies who work in our packing house were pushing what they made in my face. I couldn’t turn them down. That would be rude.
So here I am on Monday night and I must say my dinner was pretty awesome. I love making food I’d order at a restaurant at home. This coconut curry was so goooood. I would have have had a second helping but I really wanted left overs for lunch tomorrow.
This recipe has a couple of secrets.
- Instead of using your everyday veggie oil, use coconut oil. It will give the curry a deeper coconut flavor than just using coconut milk.
- Don’t be afraid of spice. Store bought Thai curry pastes aren’t always hot (as I would like!). If you don’t have Sriracha Sauce in your fridge, this is a time to buy some. Adding Sriracha to this curry adds some wonderful heat without being overpowering.
- Don’t forget the lime wedges!! A little squirt of citrus is a game changer.
One of the best things about making carry out food at home is you have the power to add what you want. You get to pick the veggies, how much of a spicy kick you need, if you want salt… If you think curry comes best in plastic Tupperware, make this recipe and bring it work with you for lunch the next day.
Coconut Curry with Shrimp, 4 servings
- 1 tablespoon coconut oil
- 2 tablespoons(or more) Thai curry paste
- 5 scallions, thinly sliced, white and pale-green parts and dark-green parts
- 3 garlic cloves, thinly sliced
- 1-inch piece peeled ginger, thinly sliced
- 6 cups mixed 1/4-inch-thick sliced vegetables (I used 2 sweet potatoes, 1 red pepper, 1 green pepper and 3 carrots.)
- 2 lemongrass stalks, bottom third only, tough outer layer removed, bruised with the back of a knife or a rolling pin
- 2 cups (or more) chicken broth or vegetable stock
- 1 13 1/2-oz. can light unsweetened coconut milk
- Sriracha Sauce, use as much as you can handle
- 1/2 lb uncooked shrimp, peeled and deveined
- 5 torn basil leaves plus more for garnish
- 1 tablespoon (or more) fish sauce (such as nam pla or nuoc nam; optional)
- Kosher salt
- Steamed rice (optional)
- Lime wedges
1. Heat coconut oil in a large pot over medium heat. Add 2 Tbsp. curry paste and cook, stirring, until fragrant, about 1 minute. Add scallions, garlic, and ginger. Cook, stirring often and reducing heat if necessary to prevent browning, until softened, about 4 minutes.
2. Increase heat to medium; add vegetables (I waited to add sweet potatoes, didn’t want them to get too mushy) and lemongrass. Cook, stirring occasionally, until vegetables are just beginning to soften, 5–10 minutes. Add broth and coconut milk (add additional broth if needed to cover vegetables) and bring to a simmer.
3. Add sweet potatoes (if you’re using them) and torn basil. Simmer for about 10 minutes. Add 1 Tbsp. fish sauce, if desired. Season to taste with salt or more fish sauce or Sriracha for extra flavor and spice, if desired.
4. Add shrimp. Cook until shrimp have turned pink on both sides, about 5 minutes. Garnish with basil leaves. Serve with rice and lime wedges for squeezing over.
Me & my grill are still having an early love affair. With all of the nice weather we’re having, I just can’t stop cooking with Mr. Brinkman. I still have yet to give him a good cleaning, but who has time for that??!! 80 degree weather in March isn’t something that’s going to last forever. I have way better things to do, such as watching Hoosiers games, drinking in beer gardens and walks with the dog around Lake Michigan.
Summer-like weather means Summertime food. I can’t say I crave fish tacos in the dead of winter.
The marinade for this recipe is filled with citrus & spice. When you marinade fish with any citrus, do not let it sit for more than 15 minutes. It will cook the fish and make it tough. So good news, this recipe will be on your plate in no time.
Let’s not forget about the salsa. It’s your basic salsa verde recipe but with a twist. Sweet & juicy mangos will pair nicely with the fish… and its a great salsa to snack on with some tortilla chips.
A motto of mine is “work what you got.” I’ve got nothing but sunshine & a 4 burner grill. No complaints from me!
Grilled Fish Tacos with Mango Salsa Verde
- 2 Tilapia Fillets
- 1 cup orange juice
- 1/2 lime, juiced
- 1 tbs cumin
- salt & pepper
- 4 tomatillos,
- 2 garlic cloves
- 1/2 onion, rough chopped
- 1/2 cup cilantro
- 1 mango, peeled
- 1/2 lime, juiced
- 1 jalapeno, rough chopped
- corn tortillas.
- shredded carrots
- shredded red cabbage
- Clean tilapia fillets. To make marinade, add orange juice, lime juice, cumin, salt & pepper to a ziplock bag. Put fish into bag and let it sit for 15 minutes. I like to grill delicate fish on top of tin foil. If you do this, be sure to spray cooking oil on the tin foil so the fish doesn’t stick.
- To make salsa – remove skin of tomatillos. Be sure to clean the sticky skin. In a pot of boiling water, add tomatillos and cook for 5-10 minutes. The tomatillos should be soft but not mushy. Add cooked tomatillos, garlic, cilantro, mango, lime juice and jalapeno to a blender or food processor. Blend until you have a salsa consistency you prefer. Taste, season with salt & pepper if needed.
- When fish is finished cooking (should take under 10 minutes), flake fish. Warm tortilla in the microwave or over a gas flame. Add fish to tortilla. Top with salsa, carrots and cabbage.
No, I did not make up my own kind of language. Breithlá sona duit means “Happy Birthday” in Irish Gaelic.
Today is a very special person’s birthday. My Dad. And in honor of him, he asked me to come up with a salmon dish…. you know, something besides adding some salt & pepper before throwing it on the grill.
Dad requested something sweet & maybe with a little bourbon. I can do sweet, but no bourbon. I have a Monday Bourbon Free rule. I know that sounds shocking, but it’s true. My liver needs a break.
Instead, I create a marinade with lime juice, cilantro & cumin. YUM. The leftover marinade turned into my sauce for the baked fish. I added some olive oil and honey in my blender with the cilantro marinade and it turned out to be just the right amount of sweet. To round out the meal, I created a veggie filled couscous salad. It was really light and paired nicely with the salmon.
If you have leftovers, this meal is easily made into a salad. This morning, I “flaked” the salmon and added it to my left over couscous, then I drizzled the cilantro honey sauce over it. It was so good!! And it made me really happy to have such a great lunch. (Subway can get a little old after a while.)
So Dad, I hope this recipe hits the spot. If you miss the bourbon, have a little on the side in a shot glass. After all, it is YOUR birthday!
Cilantro Honey Salmon & Veggie Couscous Salad
- 3/4 cup chopped cilantro, divided
- 2/3 cup fresh lime juice
- 2 garlic cloves, minced
- 3 tsp. ground cumin
- 1/2 tsp. paprika
- Salt & pepper
- 2 (6 ounce) salmon fillets
- 2 tbs. olive oil
- 1 tbs. honey
- 1 box couscous, prepared as directed on package
- 1/2 red pepper, diced
- 3 green onions, chopped thin
- 1/4 cup shredded carrots
- Preheat oven to 350 degrees. Combine 1/4 cup cilantro, lime juice, garlic, cumin and paprika in a small bowl. Season with salt & pepper. Spray two pieces of tin foil with cooking spray. Place a salmon fillet in the center of each piece of tine foil. Pour 1/4 cup of marinade over the fillets. (share 1/4 cup between both fillets.) Wrap up each fillet in the tin foil. Bake for 20 minutes.
- Transfer the remaining marinade to the blender. Add 1/2 cup cilantro, olive oil and honey; puree until smooth. Taste, add additional seasoning if needed.
- Cook couscous according to directions on the package. Add red pepper, green onions & carrots when the couscous is ready to be fluffed. Put the lid back on the pot for 3 minutes; the veggies will soften slightly.
- When the salmon is done, take each fillet out of the foil. Top with salmon & couscous with honey cilantro sauce.