Shrimp Tacos

One of my favorite things to order whenever I go out to a restaurant is fish tacos. Regardless of the type of fish or seafood, I love these little tacos usually because of the slaw that they are served with. I don't know why I was so hesitant to try making them at home but somehow I was intimidated by the slaw component, wrongly assuming that it would be difficult and time consuming to make.

I am so glad that I finally bit the bullet and proved myself wrong! I don't want to over-exaggerate but OMG...these shrimp tacos were fantastic! The slaw turned out to be super easy to make and I let it marinate overnight so that the flavor really sauce really penetrated the cabbage. Also, because I used pre-cooked shrimp the actual assembly of the tacos took no time at all and my brothers and I enjoyed the shrimp tacos within twenty minutes (picture time included). My brother commented that they were especially great for this time of year because the ingredients are so bright and vibrant and match the nice outdoor weather.

I think the best part about these shrimp tacos is that they can be adapted to anyone's preference and made to be as spicy or mild as you like. For example, I used shrimp because I had them on hand but maybe in the future I'll use salmon, tuna, or even mahi mahi (not that I know where to buy the mahi). The slaw too can be made mild or spicy, depending on if you choose to add some hot peppers or chili flakes to the sauce. In addition, the protein can be seasoned with just some salt and pepper or you can kick it up a notch with some cajun spice like I did. Really the possibilities are endless so go nuts!

Shrimp Tacos
Note: Depending on the size of the tortilla used, this recipe will make about 6 medium-sized or 10 small tacos.

• 2 cups each thinly sliced purple and green cabbage (about 1/2 head each)
• 1 cup shredded carrot
• 1/2 cup thinly sliced red onion
• 1/2 cup cilantro
• 1-2 garlic cloves
• 1 lime, zested and juiced
• 1 tsp vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1/3 cup grapeseed or olive oil
• Optional: 1/4 tsp red chili flakes or 1 hot chile, stemmed and seeded
• 400 grams (about 30) pre-cooked shrimp
• 1 tbsp Cajun seasoning
• Tortillas

1. In a large bowl combine the sliced cabbage, carrot, and red onion.
2. In a food processor, combine the cilantro, garlic, lime zest and juice, vinegar, sugar, salt, oil, and chili flakes/chile if using. Blend until smooth.
3. Pour the dressing over the cabbage mixture and toss to evenly coat. Season to taste with some salt and pepper. Cover the bowl and refrigerate for at least two hours, though preferably overnight to let the flavors set in.
4. To prepare the shrimp, heat up a skillet on medium heat and add the shrimp. Let all the excess liquid seep out then drain the water from the skillet and add the Cajun seasoning or simply sprinkle some salt and pepper.
5. To assemble, place a handful of the cabbage slaw in the center of a tortilla. Add a spoonful of shrimp (about 7 or 8). Bring the tortilla sides up and secure with some toothpicks. 

Note: Some nice garnishes/toppings include sliced avocado, sour cream, salsa, shredded cheese.

Eggs in Potato Nests

A month ago my cousin emailed my aunt and me this recipe for cute little potato nests baked in a muffin tin and then filled with eggs. I don't know how he came across the recipe considering that most of his internet browsing has to do with sports or politics but I guess I will be left to wonder. When he sent the email my aunt and I thought it would be fun for me to sleepover at their house one evening and then have the little nests for breakfast the next morning. Last Saturday my parents left for a vacation and so my brother and I spent the evening at my aunt and uncle's house and enjoyed brunch all together the following morning.

The idea of baking eggs in an edible shell was not new to me...in fact I have tried it once before a long time ago. In my previous attempt the recipe called for thinly slicing the potatoes and then layering them in the muffin tin to create a little cup. Unfortunately the little cups did not hold up when it came time to scooping them out of the muffin tin. This recipe called for grating a mix of regular and sweet potatoes and pressing the mixture along the bottom and sides of the muffin tin. Even though the potato nests did come out of the muffin cups, there was still some left in each well despite having sprayed the pan with Pam.

Ultimately, although a fun idea, I think that I will stick to making stuffed breakfast tomatoes in the future if I'm looking for an edible vessel for the eggs. The tomatoes are less fussy and involve fewer steps and I like the extra juice and flavor they provide to the egg. Because these potato nests didn't have that additional flavor component I suggested to my aunt that we make a vegetable hash that could be spooned on top or to the side of the eggs.

In addition to making the eggs, we also made lemon ricotta pancakes and paired it with a cranberry compote. My aunt also baked some puff pastry and topped it with shredded cheese and my uncle cut up some fresh strawberries. It was quite the breakfast spread and we had to extend the table to fit it all. Everyone really loved the entire breakfast and it was great to spend the night with my cousins, something I haven't done in a very long time.

Eggs in Potato Nests

• 1 large russet potato, peeled
• 1 large sweet potato, peeled
• 1/2 tsp salt
• 1/2 onion or 1 shallot, minced
• 3-4 cloves garlic, minced
• 12 eggs
• 1/4-1/2 cup shredded cheese
• Salt and pepper

1. Grate the potatoes and mix together. Sprinkle with the salt and set aside for 10 minutes. Gather the potatoes in a bundle of paper towels and wring dry to remove excess liquid.
2. Add the onion and garlic to the potato mixture and season lightly with some salt and pepper. Add about 2-3 tablespoons of the potato mixture to each cup of a well-greased muffin tin. Press the mixture firmly along the bottom and sides to create the nests.
3. Bake the nests for 13-15 minutes at 400 degrees Fahrenheit, or until they have become a little crispy and can hold their shape.
4. Remove the pan from the oven and sprinkle some shredded cheese into each cup. Crack an egg into each cup as well and then season again with a little salt and pepper.
5. Return to the oven at a reduced temperature of 350 degrees Fahrenheit and bake for another 10-15 minutes, or until the whites have set. Keep a close eye on them otherwise the yolks will harden if kept in the oven too long.
6. Allow the eggs to cool for a few minutes in the tray before gently spooning the nests out of the pan.

Twisted Sugar Cookies

To say that I have bookmarked this recipe for a long time is an understatement. I think I first saw it back in January but it's been so long I honestly can't remember. One of the reasons why I didn't get around to making it until now was because there didn't seem to be the right occasion for it. I know that I love a challenge and I'm not opposed to trying a recipe that might be a bit more labor-intensive than others, but this one seemed to be a lot of effort for a small sugar cookie. And yet I couldn't completely let go of the idea of making it and so I kept it open on my computer for months on end thinking that eventually I would get around to trying the recipe for myself.

Finally, this past weekend, the occasion came where I felt these cookies would truly be appreciated. The event was somewhat semi-formal and I thought the beauty of these twisted sugar cookies would be sure to impress...and impress they did. The dough fanned out in the oven and created an elegant bow tie-like appearance.

Although I followed the recipe instructions precisely, somehow my first batch of cookies did not turn out correctly. By the time I finished rolling the dough out for the third time (yes it requires three rolls...I warned it was labor-intensive) it became super sticky and needless to say did not fan out properly in the oven. When I made the second batch I followed the exact same instructions and had it turn out perfectly...go figure.

Even though the cookies were very beautiful, I doubt that I will be making them regularly. They were a considerable amount of effort compared to other sugar cookies and, although tasty, did not really stand out in their flavor profile. Let's face it: they were a fancy sugar cookie through and through. My brother commented that they tasted best fresh out of the oven, while they were still hot, but he figured out that microwaving them the next day produced the same effect. I'm glad that I got to make them, if only for the experience and finally being able to tick the recipe off my "to cook/bake" list.

Twisted Sugar Cookies
Note: This recipe makes 64 twisted sugar cookies.
 
For the dough:

• 1 packet (2 1/4 tsp) active dry yeast (not instant)
• 1/4 cup warm water
• 1/2 tsp sugar
• 3 1/2 cups flour
• 1 1/4 tsp salt
• 1 cup butter, cold and cut into pieces
• 2 eggs
• 1/2 cup sour cream
• 1 tsp vanilla

For the filling:

• 1 1/2 cups sugar
• 2 tsp vanilla

1. In a small bowl combine the yeast, water, and sugar. Stir thoroughly and set aside to proof for 10 minutes.
2. Meanwhile, sift together the flour and salt and cut the butter pieces through. The butter should become the size of peas and be coated in the flour mixture.
3. Separately, combine the eggs, sour cream, and vanilla. Once proofed, mix the yeast into the liquid mixture and then add to the flour. Mix thoroughly until a dough comes together.
4. Divide the dough into two and wrap each half in plastic wrap. Refrigerate for at least 4 hours, though preferably overnight.
5. Once ready to bake, mix the sugar and vanilla and spread half onto a clean surface. Cover the rest so that it doesn't dry out.
6. Remove one of the dough halves from the refrigerator and roll out over the sugar mixture into a large rectangle, about 16" x 8".
7. Scoop any excess sugar onto the dough then fold the dough into thirds. Repeat the rolling and folding process twice more for a total of three times, being left with a large rectangle in the end.
8. Divide the rectangle into 8 long strips and then each strip into quarters. You should have 32 pieces total.
9. Take each piece and twist it twice before putting it onto an ungreased, foil-lined baking pan.
10. Bake at 375 degrees for 15-20 minutes, or until the cookies become golden brown. Remove the pans from the oven immediately and lift the cookies by the foil off the pan and onto a cool surface. This will make it easier to peel them off of the foil as the sugar will have caramelized at the bottom.
11. Repeat with the remaining sugar and dough.

Southwest Quinoa Salad

I like quinoa sometimes, but not all the time. I've tried to make it in different ways and I have to admit that I'm not always a fan of the finished product. Most of my family members have apprehensions about it so sometimes I'm left eating my creation by myself. This time, however, the whole family seemed to enjoy the quinoa salad I put together. It was also great because the salad took almost no time to make. Normally I use cous cous or orzo for cold salads like this, but I wanted to try making it with quinoa and seeing if I still liked the taste.

Part of the reason why I don't always enjoy quinoa is because of its slightly nutty taste. I don't know what about in particular bothers me, I just know that it's too strong sometimes. Therefore in most of my quinoa recipes I look for ways to mask the nutty taste, or at least make it less overwhelming. I think the reason why this salad was successful was because I used heat and flavorful spices like cumin and coriander which took over the nutty taste. In any case, I'm glad that I found a new combination to use with quinoa because it's considered a super grain and I would love to include it more in my diet.

Southwest Quinoa Salad

• 2 cups chicken stock (can substitute with water)
• 1 cup quinoa
• 1 bell pepper, chopped finely
• 1/2 medium-sized red onion, chopped finely
• 1 12 oz (341 mL) can whole corn kernels, drained and rinsed
• 1 19 0z (540 mL) can black beans, drained and rinsed
• 1/4 bunch cilantro, chopped
• 1-2 tsp cumin
• 1-2 tsp coriander
• 1/4-1/2 tsp red chili flakes
• Salt and pepper to taste
• Olive oil

1. Bring the chicken stock or water to a boil. Stir in the quinoa, cover, and reduce heat to low. Cook for 15 minutes or until the quinoa grains have white rings around them and all of the liquid has been absorbed. Remove from heat and set aside.
2. Meanwhile, chop the pepper, onion, and cilantro. Drain and rinse the corn and beans.
3. Combine the quinoa with the pepper, onion, corn, and beans. Lightly drizzle with olive oil and salt and pepper. Adjust cumin, coriander, and red chili flakes to personal preference and add to the salad. Mix well to ensure even coating with all of the spices.
4. Gently stir in the cilantro until evenly incorporated and adjust seasonings if necessary.
5. Cover the salad and refrigerate for at least 30 minutes so that the flavors may blend together.

Nutty Granola

It's no secret that I'm crazy about granola. Every single weekday morning I have the exact same thing for breakfast...two hard boiled eggs and Greek yogurt mixed with granola. The variation comes from the flavor of the yogurt or the granola, but it's generally the same and I rotate through different combinations. On the weekends, when I have more time, I like to make some sort of an omelet but I still eat the yogurt with granola at some point during the day.

Ever since the new year I have really gotten into making my own granola. Back in February I posted about fruit, yogurt, and granola parfaits and in it I included a great granola recipe. Since then I have tried to come up with a few different variations but that recipe is still the one I make most frequently. Usually my new flavor combinations come from pre-existing granolas that I see on grocery store aisles. Often times I will buy one box to sample and see if I like the flavor; if I do I then try to recreate it at home. One of the combinations that I have come to love most is the maple/almond combo and honey/peanut. I find that both have a nice flavor that goes well with any variety of yogurt I choose, be it fruit flavored, coffee, plain, etc.

Even though I came up with a few good flavor combos, I was still having problems with the texture. Part of the reason I love granola so much is because of the great crunch it has. I've said it before and I'll say it again...I'm a texture snob, so obviously eating something that stays crunchy even when mixed with liquidy yogurt really appeals to me. That being said you can only imagine my frustration when my homemade granola was failing to achieve the same great crunch of the store-bought variety.

Well I am happy to report that I have finally solved the puzzle and made super crunchy, flavorful granola. The key to my success was to use the biggest sheet pan possible (I think it was 17" x 13" but that's just my rough measurements with a ruler) so that I could spread out the granola in a thin layer. That way it was able to properly dry out in the oven and become nice and crispy.

The recipe posted below can be used as a base and have different substitutions added to it in order to make it how you want it. I recently bought a box of hazelnut and chocolate granola and I liked how it tasted, so I may try making that next. Another popular combo is mocha/almond or mocha/chocolate, but I have yet to try it. One time I made a sort of dessert-type granola with honey roasted peanuts, dried bananas, and mini chocolate chips. Really the possibilities are endless so I suggest getting creative and seeing what you come up with.

Nutty Granola

• 4 cups rolled oats (not instant)
• 1/2 tsp salt
• 1/4 cup ground flax seed
• 1/4 tsp cinnamon (optional)
• 1 cup applesauce
• 1/2 cup nut butter (peanut, almond, hazelnut...)
• 1/2 cup chopped or sliced nuts (any variety)
• 1/4 cup honey (increase to 1/2 cup if making honey flavored)
• 1/4 cup flavored syrup (maple, fruit syrup, agave nectar....)

1. In a large bowl combine the oats, salt, ground flax seed, cinnamon (if using), and the chopped nuts. Note: if adding any "dry" flavors, such as espresso powder, nutmeg, etc do so at this step.
2. In a separate bowl combine the applesauce, nut butter, honey, and syrup. Mix well so that it becomes a homogenous liquid.
3. Pour the liquid into the dry ingredients and mix thoroughly until the oats are evenly coated.
4. Spread the oats onto a large (very large) baking sheet lined with parchment paper. Bake at 325 degrees Fahrenheit for 35-40 minutes, or until the oats become golden and crispy. Stir the oats every 10-15 minutes so that they do not become burned.
5. Remove from the oven and leave to cool on the baking sheet. Once cool store in an airtight container for up to a week.

Chocolate Truffle Cheesecake with Sour Cherry Glaze

Many months ago I came across this recipe and I instantly knew the occasion I would save it for...my cousin's birthday. She is a big fan of my cheesecakes and always tells me that she really has no preference for flavor, as long as I make it with the crust that she loves. At the time when I found the recipe it appealed to me because it was slightly different than my usual cheesecake base recipe since it used heavy cream in combination with cream cheese, rather than sour cream. I was curious as to how this would manifest in terms of texture and density of the cheesecake.

While I was preparing the batter I noticed that my chocolate had separated and I was afraid that this would impact the smooth texture. I'm happy to report that it did not...the cheesecake was velvety smooth and melted in the mouth. The substitution of heavy cream for sour cream made the cake less dense than my usual cheesecake. Flavor wise, the sour cherry glaze paired very nicely with the chocolate cheesecake and seemed appropriate for the gorgeous spring day. Everyone at the party enjoyed the cake and it was the first time that an entire cake I had made was devoured without any leftovers.

Chocolate Truffle Cheesecake with Sour Cherry Glaze

For the crust:

• 2 cups graham cracker crumbs
• 1/3 cup sugar
• 1 tsp cinnamon
• 1/2 cup unsalted butter, melted

Combine all of the ingredients in a bowl and then transfer to an 11" springform pan. Gently press down all along the bottom and sides and then bake at 350 degrees Fahrenheit for 8 minutes. Set aside to cool.

For the cheesecake:

• 2 lbs (4 blocks) cream cheese, room temperature
• 1 cup sugar
• 4 large eggs
• 2/3 cup heavy cream
• 1 tsp vanilla
• 300grams dark chocolate, melted

1. Beat the cream cheese on medium-high speed for about a minute, until smooth.
2. Beat in the eggs, one at a time, at low speed. Beat in the sugar. Scape down the sides of the bowl as necessary.
3. Add a small amount of the cheesecake mixture to the melted chocolate and mix until it starts to look like dough. 
4. Add the chocolate-dough mixture to the mixer and mix on medium speed until fully incorporated.
5. Beat in the vanilla and heavy cream on medium speed until it is fully blended and thick, almost mousse-like. Scrape down the sides of the bowl as necessary.
6. Pour the mixture into the cooled springform pan and bake for 55 minutes at 325 degrees Fahrenheit using a hot water bath or by placing a pan of hot water on the lowest rack beneath the cake.
7. Without opening the oven door, turn off the oven and leave the cake to cool for 1 1/2 hours inside the oven. Afterward, remove from the oven and cool to room temperature before refrigerating for at least 4 hours, though preferably overnight.

For the Sour Cherry Glaze

• 1 32 oz jar sour cherries
• 2 tbsp corn starch

1. Separate the cherries from the liquid in the jar and pour out the liquid into a medium-sized saucepan.
2. Add the cornstarch to the liquid and whisk until dissolved.
3. Add the cherries back to saucepan and heat on low heat for 6-10 minutes or until the mixture starts to bubble and thicken. 
4. Remove from the heat and cool slightly before spreading over top of the cheesecake.

Eggplant Lasagna

Looking over my posts from the last month it may seem like I spent the entire month baking, which is not true. Although I did not cook any new recipes for the blog, I did spend a fair bit of time in the kitchen making some family favorites such as chicken enchiladas, petite lasagnas, tom kah gai, and roasted tomato and pepper soup just to name a few. During that time I managed to come across a few new recipes that I bookmarked for later but I didn't have a chance to try some out until last week.

This recipe was one that I found during my usual nightly browsing of tastespotting.com. On the original blog it is called "Eggplant Parmesan" but I renamed it Eggplant Lasagna because it reminds me of just that. It's kind of like a hybrid between a moussaka and a lasagna because it uses eggplant to create layers, like a moussaka, but the flavors are that of a lasagna.

The process of assembling the dish is not complicated, but it does require more steps than that of an average moussaka or lasagna because the eggplant is first breaded in seasoned panko crumbs before it is baked. Although that means more effort I definitely think it was worth the results because the panko crumbs added an unexpected crunch. I don't know whether I prefer this lasagna over the petite lasagnas I normally make, but it was fun to try a different alternative.

Eggplant Lasagna
Note: This lasagna can be made vegetarian by using a meat-free tomato sauce.

• 4 large eggplants, peeled and sliced 1/4" thick
• 6 cups tomato sauce (I used the filling from my petite lasagna recipe)
• 2 cups shredded mozzarella
• 2 eggs
• 2-4 cups panko bread crumbs (start with two and add more as needed)
• 1 tsp oregano
• 1 tsp thyme
• Parmesan cheese, grated
• Olive oil
• Salt and pepper to taste

1. Line two large baking pans with parchment paper or aluminum foil and coat with olive oil.
2. Combine the panko bread crumbs with the oregano, thyme, and a touch of salt and pepper and place in a shallow bowl.
3. In a separate shallow bowl, whisk the eggs with a tablespoon of water. One at a time, dip each of the slices of eggplant first in the egg mixture and then into the bread crumbs. Make sure each slice is well coated on all sides and sprinkle off any excess before placing on the pan.
4. Once all of the slices are coated and spread out on the pans drizzle a little bit of olive oil on top.
5. Bake the eggplant slices at 375 degrees Fahrenheit for half an hour, flipping the slices halfway through.
6. Meanwhile prepare the filling if needed.
7. Once the eggplant is ready, assemble the lasagna in a 9" x 13" oven-safe dish. Place a layer of the sauce (or meat filling if using), followed by a layer of eggplant, then a layer of sprinkled mozzarella. Repeat the process until all of the ingredient are used up, with the eggplant ending up on top. Sprinkle some more mozzarella over top, as well as some grated Parmesan cheese.
8. Reduce the oven temperature to 350 degrees and bake the layered lasagna for about 30 minutes, or until the cheese on top is hot and bubbly.