- This blog started out as a way for me to display and sell my handmade jewelry creations. I have set up shop on Etsy.com, where my shop name is "Dreamin of Beadin". The link to my Etsy store is located on the right hand side of this page. Please check me out!! If jewelry's not your thing, then check out the site anyway ~ there are plenty of talented artists selling lots of cool things there. For your reading pleasure, this blog will serve as a sneak peek into what's going on "behind the scenes" in my world. I love to cook, so there will be plenty of recipes, as well as product reviews and the occasional product giveaway (woo hoo!) I also love to take pictures of anything and everything, and I just bought a new camera, so there will be plenty of photos. And I like wine too, so things could get pretty interesting . . . Thank you for your support of me, Etsy and "all things handmade" :)
10 plum tomatoes, cored
2 garlic cloves (or more!)
1 medium sized onion, cut in wedges
2-3 jalapeno peppers
half of a medium sized green bell pepper, chopped
1/4 cup cilantro or parsley leaves
1/2 tsp. salt
1/4 tsp. black pepper
Shrimp and Mango Wraps
Ingredients: 1/3 cup sour cream
1/3 cup mayo
1/4 cup chopped fresh basil
2 tablespoons chopped fresh chives
2 1/4 teaspoons salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
1 1/2 pounds large shrimp in shell (16 to 20 per lb), peeled and deveined
1 (1 pound) firm-ripe mango, peeled and cut into 1/3-inch cubes ~ click here for a nifty tutorial on how to cut a mango efficiently
4 (10 inch) flour tortillas
1 (6 ounce) bunch watercress (or romaine, or whatever ya got!), tough stems discarded
Pulse sour cream, mayonnaise, basil, chives, 1/4 teaspoon salt, and pepper in a blender until herbs are finely chopped and mixture is pale green.
Bring 2 quarts water, lemon juice, and remaining 2 teaspoons salt to a boil in a 3-quart saucepan, then poach shrimp, uncovered, at a bare simmer until just cooked through, about 3 minutes. Transfer shrimp with a slotted spoon to a bowl of ice and cold water to stop cooking. Let shrimp chill in water 2 minutes, then drain and pat dry. Coarsely chop shrimp, then add to dressing along with mango and stir to combine.
Toast tortillas 1 at a time directly on burner (gas or electric) at moderately high heat, turning over and rotating with tongs, until puffed slightly and browned in spots but still flexible, 30 to 40 seconds. Transfer to a clean kitchen towel as toasted and stack, loosely wrapped in towel.
Divide watercress among tortillas, arranging it across middle, then top with 1 1/4 cups shrimp salad. Tuck in ends of wraps, then roll up tightly to enclose filling. Cut wraps in half diagonally.
Yield: 4 servings
1/2 cup balsamic vinegar
1/3 cup olive oil
1 tablespoon sugar
1 clove garlic, pressed
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts
1 large green bell pepper, quartered
1 large red bell pepper, quartered
1 large purple onion, cut into 3/4 inch thick slices
2 large avocados, peeled and sliced
6 (10 inch) flour tortillas (Or lavash, which is what I use and it works well)
Avocado Mayo Ingredients:
2 small avocados
1/2 cup mayonnaise
1 clove garlic, minced (use more if you like it!)
1 tablespoon lemon juice
2 tablespoons chopped fresh basil
Directions: 1. Peel avocados, and mash in a small bowl; stir in mayo and remaining ingredients. Cover and chill.
2. Whisk together first six ingredients.
3. Place chicken breasts in a heavy-duty zip-top plastic bag; pour half of vinegar mixture over chicken.
4.Place bell pepper, onion, and avocado in a heavy-duty zip-top plastic bag; pour remaining vinegar mixture over vegetables.*
5. Seal bags, and chill at least 1 hour, tossing occasionally.
6. Remove chicken and vegetables from marinades, discarding marinades.
7. Grill chicken and vegetables, covered with grill lid, over medium-high heat (350* to 400*F/ 175* to 205*C) 20 minutes or until chicken is done, turning once.
8. Remove vegetables from grill when done.
9. Cool; cut chicken and vegetables into strips.
10. Spread tortillas with Avocado Mayonnaise.
11. Place chicken and vegetables on tortillas; roll up. Cut in half diagonally.
* Marinating the vegetables ahead of time is not necessary. I usually let the chicken marinate overnight, for more flavor. When I am ready to prepare everything, I saute the veggies on the stove with some EVOO, balsamic, and a little salt and pepper for seasoning. You will probably end up with more of the Avocado mayo than you need for these. That's OK! It is good on anything and everything.