Tag Archive: easy

Shrimp Tacos with Lime-Cilantro-Chipolte Sauce

4 servings (2 tacos each)


  • ¼ c thinly sliced green onions
  • ¼ c chopped fresh cilantro
  • 3 TBS mayonnaise
  • 3 TBS sour cream
  • 1 TBS grated lime zest (Hell, I used the whole lime!!)
  • 2 TBS lime juice
  • Salt  to taste
  • 1 tsp minced garlic
  • 1-2 whole chipotle in adobo minced (start with one and taste then add. This gives a GREAT kick!)

Combine all the ingredients in a bowl and set aside


  1. 8 Jumbo shrimp peeled, deveined grossly chopped (I used frozen Jumbos, thawed)
  2. 1 TBS butter
  3. 1 TBS olive oil
  4. 1TBS minced garlic
  5. 1/8 c minced red onion
  6. 1 tsp Mexican seasoning  or make your own with cumin, coriander, smoked paprika etc)
  7. 1 Avacado chopped
  8. 7-8 grape tomatoes chopped
  9. 2 c shredded cabbage in a bag
  10. 4-5 (6-inch) corn tortillas or flour tortillas heated in microwave or oven

Sauté  butter, oil & garlic in large pan.  Then add minced red onion followed by chopped shrimp and cook for 5-6 minutes until shrimp is pink.  Add Mexican seasoning, continue stirring.  Take heated tortillas, put shrimp, followed by cabbage, then avocado, tomatoes and top with chipotle sauce and have plenty of napkins and some nice cold Negra Modelo Beers!!!!!!! You can even add green onions, more cilantro…whatever you have…the choice is all yours!!!!! ENJOY!!!


Grab some bacon grease or olive oil, slice some potatoes…then add some peppers and green onions for color, mushrooms, green chilies, seasonings..cheese and an egg….voila!!! Infact, add whatever you please…..!!! This is quick AND EASY!!! Go For It!!!

Chicken and Cheese Quesadilla Pie


  • 1 (10 inch) flour tortilla (they are called burrito size)
  • 2 cups rotisserie chicken, skinned and shredded
  • ½ c chopped fresh cilantro
  • 1/3 c  chopped green chilies (in can)
  • 1 tsp jalapenos in the jar, minced (add more if you like it spicier)
  • 2 cups shredded sharp cheddar or any other cheese that you want! And “SPLIT” in half
  • 2 large eggs
  • 1 cup milk
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • Salt & pepper


  2. Now READ the recipe all the way through!!!!!
  3. Preheat your oven to 450 degrees and put your rack in the middle position
  4. Press the 10” tortilla into the pie plate and spray lightly with cooking spray. (could that pie crust be any easier???!!!!!)
  5. In a large bowl put the chicken, cilantro, green chilies, jalapenos, 1 cup of the cheese, ½ tsp of salt & pepper and mix it all together.
  6. Now spread all over the tortilla.
  7. Whisk the eggs, milk, flour & baking powder AND ½ tsp salt in a bowl until smooth.  Then pour it S L O W L Y over the chix mixture and sprinkle remaining cup of cheese on top.
  8. Bake about 20 minutes until surface is golden brown.  Let cool then cut into wedges and serve with sour cream and salsa!! Mmmmm….mmmmm….good!!!

*** This recipe serves 4 people and from start to finish you are talking 30 minutes!!!!

Thanks again to Cooks Country!!

You come home on a rainy day and go to get some soup..and then you think “hmmm…wouldn’t cornbread go great with this!!!  So, if you have Marie Callender “all you do is add water” cornbread, your day is made!!! Doctor it up with some Monterey Jack cheese and green chilies and you got yourself a meal!!!!

And all you do is add water….how easy is that?????

Yukon Potato Leek Soup

Yukon Potato Leek Soup



  • 1 TBS butter
  • 3 cups thinly sliced leeks (about 3 medium)
  • 6 cups “cubed” peeled Yukon potatoes (about 5-6 potatoes or 2/1/4 lbs)
  • 2 cups of water
  • ½ tsp of kosher salt
  • 2 (14-ounce) cans of vegetable broth
  • ½ tsp thyme
  • ¼ cup of whipping cream (or half & half for those who are counting calories)


  1. As always, go gather “EVERYTHING” and put on counter.
  2. Peel potatoes, open cans, clean and slice leeks

Now, melt butter in Dutch oven and add leeks.  Cook until tender but NOT brown…about 10 mins.

Add potatoes, water, salt and vegetable broth and bring to a boil, reduce heat and simmer uncovered for about 20 mins…until potatoes are tender.

Remove from heat and “partially” mash potatoes with a potato masher then stir in the cream.  Sprinkle with black pepper and serve with Cheddar Toasts.

Cheddar Toast

  • 8 (1/4 in thick) diagonally sliced baguette French bread
  • Cooking spray
  • ½ cup shredded sharp cheddar cheese
  • 1/8 tsp ground red pepper

Preheat oven to 375 degrees and place slices in a single layer on a baking sheet. Bake for 7 mins or until toasted.  Turn slices over, coat with cooking spray and sprinkle 1TBS of cheese over each slice.  Bake 5 mins until cheese melts then sprinkle with red pepper!!


It's quick and easier than you think!
It’s quick and easier than you think!





Clean the corn and get rid of excess silk

 Completely submerge the corn under water (you may need to find something heavy to keep it submerged)  Why Submerge?? This will add extra moisture for cooking them and because I said so!!!!  DO THIS ABOUT 15 MINUTES BEFORE COOKING!!!

 Remove from water and shake excess moisture from corn.

 Place on a med-high preheated grill and, now this is IMPORTANT….turn about every 3-4 minutes!! So, no going to chat with the guest, or leave the grill for a potty break…you do NOT want these to burn up!!!  (unless of course, you have your fire extinguisher close by!!!)

 The corn will start turning a nice colored brown and yes, maybe a flame or two will erupt, but no problemo…the soaking of them in water lets them steam inside!

 They will look almost burnt when they are done…about 15-20 mins.

 Now, take them from the grill, and don’t be an idiot by using your hands…these are HOT…!! Use tongs and put them on a platter or plate.  Then find either a dish towel or a clean rag and peel them like a banana…pulling off all the husk and making them look all nice and “purdy”!! You could be a real nice host and do it for your guest, or you can have them do it themselves and have a nice messy table…the choice is yours!!!

 Butter, salt and pepper…and you are good to go!!!!