Campechana (Spicy Shrimp Cocktail)

Campechana (Spicy Shrimp Cocktail)

Originating in Campeche, Mexico, this shrimp cocktail is gonna change your life! I had my first version of this yumminess at a legendary Mexican restaurant in San Antonio. All you need is your fav Bloody Mary mix, salsa, cubed avocado & cucumber, chopped cilantro, cooked shrimp & lime. Enjoy!

Campechana (Spicy Shrimp Cocktail)

Yield: 2 Servings

Campechana (Spicy Shrimp Cocktail)

Ingredients

  • 1 cup Bloody Mary mix
  • 1/2 cup fresh salsa
  • 1/4 cup rough chopped cilantro
  • Juice of 1/2 lime
  • 1 cup cubed cucumber
  • 1 cubed avocado
  • 8 large cooked shrimp ( cut 6 into large chunks/set aside 2 for garnish)
  • Sea salt and cracked pepper
  • Saltine crackers

Instructions

  1. Place all ingredients in a bowl and toss. Serve in chilled glasses.
  2. Garnish with cilantro, lime & shrimp.
  3. Serve with saltine crackers.

Notes

You can also add crab or octopus to this dish. It’s really up to your taste and imagination!

http://michellesipsandsavors.com/campechana-spicy-shrimp-cocktail/

Mexican Birria

Mexican Birria

My family goes nuts for this spicy stew. Originating from the Mexican state of Jalisco, it is traditionally made for special occasions like a quinceañera or wedding. I just like to make it whenever! I make mine with a trimmed beef brisket. It is tender & oh so satisfying! I’ve been making it since 1997, when I found the recipe in my Southern Living Annual Cookbook. My mom used to give me their annual cookbook, every Christmas – I still have all of them & use them often. I’m not giving them too much credit on this one though… They did not title it correctly, and I have made the recipe my own over these 20+ years. Sorry, not sorry.

Mexican Birria

Yield: 12 Servings

Mexican Birria

Ingredients

  • 6-7 lb trimmed brisket
  • 2 TBS olive oil
  • 4 cloves garlic, rough chopped
  • Salt and pepper
  • 1 tsp dried oregano
  • 24 ounces beef broth
  • 3 TBS flour
  • 1 TBS chili powder
  • 1 tsp cumin
  • 1 cup red salsa
  • 1 can chopped green chilies
  • Flour tortillas

Instructions

  1. Heat oven to 350 degrees
  2. Season brisket on both sides with salt and pepper.
  3. Heat large pan and add olive oil. Brown both sides of the brisket. Place in a large pan.
  4. Add the oregano, garlic and broth to the pan. Cover the pan with foil.
  5. Bake the brisket for 4-5 hours, until the brisket is fork tender. It should be falling apart.
  6. Remove the brisket from the oven, and let it rest for about 20 minutes.
  7. Remove the fat and cut the meat into chunks. Place the cut meat in a pan (a smaller one that is appropriate for the amount of meat you have cut up).
  8. Strain 3 1/2 cups of liquid into a mixing bowl. Add the flour, chili powder and cumin to the liquid and mix well. Add the red salsa and green chilies. Pour over the cut up brisket. Cover the pan with foil.
  9. Place the pan back in the oven and turn the temperature up to 425 degrees. Allow the meat and sauce to come to a boil. This will take about 20 minutes.
  10. Remove from oven and serve with flour tortillas.
http://michellesipsandsavors.com/mexican-birria/

Chorizo, Fig & Shiitake Puff Pastry Pizza

Chorizo, Fig & Shiitake Puff Pastry Pizza

I saw a fellow foodie on Instagram post a recipe using puff pastry to make a pizza, and knew I had to do it! This was so easy and really scrumptious! I used Fig Jam to round out this delicious, cheesy yumminess.

Chorizo, Fig & Shiitake Puff Pastry Pizza

Yield: 12 Servings

Chorizo, Fig & Shiitake Puff Pastry Pizza

Ingredients

  • 1 package store bought puff pastry (you will use both pieces in the package)
  • 1/2 cup Fig Jam mixed with 2 TBS filtered water
  • 1 1/2 cups cooked and crumbled chorizo
  • 2 cups sliced shiitake mushrooms
  • 1/3 cup thin sliced red onions
  • 2 cups shredded cheddar, gruyere and asiago (I used Wisconsin Premium Finely Shredded Natural Cheese sold in a 6 oz. package & yellow cheese)
  • Sea salt and pepper, to taste
  • Red pepper flakes and cilantro for garnish

Instructions

  1. Preheat oven to 425 degrees
  2. Take puff pastry out of freezer & place on large parchment paper lined baking sheet
  3. Once you can unfold and lay out your puff pastry, connect the2 pieces into one long pastry sheet. You can brush a bit if the Fig Jam mixture on the edges to make them seal together. Then brush all the edges, about 2 inches in, with the jam mixture.
  4. Layer the fillings by putting half the cheese first, then the mushrooms and onions, followed by the rest of the cheese. Top with cooked chorizo.
  5. Drizzle the remaining jam all over the pizza.
  6. Bake for 18-22 minutes, until crust is golden brown and cheese is beginning to brown.
  7. Top with chopped cilantro and red pepper flakes.
http://michellesipsandsavors.com/chorizo-fig-shiitake-puff-pastry-pizza/

Paella on the Big Green Egg

Paella on the Big Green Egg

The hubs and I have been wanting to make paella on our Big Green Egg for months now. We researched recipes for what seemed like forever. Well, we finally took the plunge and made this incredible seafood dish. And, we had so much fun making it together! The key to making this dish is to have everything ready ahead of time. The flavor from making the paella on the Egg is phenomenal. We wrote out our recipe ahead of time and made notes while cooking. It was a success the first around. We will make this again and again.

Paella made in the Big Green Egg

Yield: 8-10 Servings

Paella made in the Big Green Egg

Ingredients

  • 2 chicken breasts, grilled & cubed (Optional)
  • 3 beef sausage links, grilled & sliced
  • 3 TBS olive oil
  • 1 1/2 cups chopped onion
  • 1 1/2 cups chopped celery
  • 4 chopped garlic cloves
  • 1 TBS creole seasoning
  • 1/2 tsp saffron threads – soak in 1/2 cup white wine
  • 5 bay leaves
  • 1 1/2 cups basmati rice
  • 3 medium tomatoes, peeled & chopped
  • 3 cups chicken stock (maybe a bit more, if rice looks like it needs it)
  • 4 dashes of Worcestershire
  • 2 TBS hot sauce
  • 1 cup frozen peas
  • 18 – 24 mussels
  • 1/2 – 1 pound medium to large shrimp peeled with the tail on
  • Parsley and sliced lemons, for garnish

Instructions

  1. Preheat Big Green Egg to 450 degrees. Lightly grease your paella pan. I sprayed mine with avocado oil spray. We use the Big Green Egg 4 quart/3.8 liter Stir-Fry/Paella grill pan.
  2. Put paella pan on hot surface, add olive oil, and then the onions, celery & garlic. Sauté until the veggies start to brown (3-4 minutes).
  3. Add saffron & water mixture, creole seasoning and bay leaves. Sauté for another minute or two.
  4. Now add the tomatoes and chicken stock. Mix well.
  5. Stir in the rice to combine. Bring to a low boil. Close the lid to the green egg to allow the rice to absorb the liquid. This will take around 20-25 minutes. Check every 5-8 minutes to make sure it remains on a low boil. If after 20-25 minutes your rice looks like it is not tender enough, and most of the liquid is already absorbed, add another 1/2 cup of chicken broth.
  6. Just before all the liquid is absorbed into the rice, add the Worcestershire, hot sauce, frozen peas, and prepared chicken and sausage. Give it a quick stir to combine. Now, add your mussels on top. Cook for 2 minutes, and then add your shrimp.
  7. Continue monitoring until all liquid is absorbed. This should only take a couple of minutes at this point in the cooking process. Thus, giving your mussels and shrimp just enough time to cook, but not over cook..
  8. Remove from heat. Let stand for 5 minutes.
  9. Serve in a shallow bowl with rough chopped parsley & lemon slices, for garnish.

Notes

We are thinking we will omit the chicken next time we make this. If we omit the chicken we will do a full pound of shrimp. Your rice may cook faster or slower depending on how well you maintain your Egg’s temperature. You do not want to add in your mussels and shrimp until almost all the liquid is absorbed into the rice. In other words, you don’t want to over cook your seafood.

http://michellesipsandsavors.com/paella-on-the-big-green-egg/

Falafel Bowl w/Chickpeas, Carrots & Turmeric Cauliflower Rice

Falafel Bowl w/Chickpeas, Carrots & Turmeric Cauliflower Rice

International Falafel Day calls for a special power bowl. Pulling this together is a breeze, since I used Afia Foods pre-made falafel. I purchase this product at my local grocery store, but you can order their product online, as well. The chickpeas & carrots are lightly seasoned & prepared stove top. I also used frozen cauliflower rice, making this super simple to put together. Just put a bed of greens on the bottom of your bowl and you’re all set!

Here is the link to all the places you can order Afia Foods products: https://www.afiafoods.com/shop

Falafel Bowl w/Chickpeas, Carrots & Turmeric Cauliflower Rice

Yield: 2-4 Servings

Falafel Bowl w/Chickpeas, Carrots & Turmeric Cauliflower Rice

Ingredients

  • 1 bag of Afia Foods Falafel, prepared according to package directions
  • Salad mix (I used HEB Organic Power Greens)
  • Turmeric Cauliflower Rice:
  • 1 bag of frozen cauliflower rice, prepared according to package directions
  • 1 TBS olive oil
  • 1/2 small red onion, finely chopped
  • 1 tsp turmeric
  • Dash of cayenne
  • Juice of 1 lemon
  • S & P to taste
  • Chickpeas and Carrots:
  • 1 (15 oz) can chickpeas, drained & rinsed
  • 2 garlic cloves, rough chopped
  • 1 TBS olive oil
  • 1 tsp ground cumin
  • 1 tsp corainder
  • 1/2 tsp paprika
  • 1/4 tsp cayenne
  • 3 sliced carrots
  • Garnish:
  • Tahini Paste
  • Black Sesame seeds
  • Cilantro
  • Red Pepper Flakes
  • Lemon slices
  • Sea salt & pepper

Instructions

  1. Chick Peas and Carrots:
  2. Heat oil in a medium saucepan over medium heat. Add the chickpeas and spices, and toss to coat. Cook for a minute. Add carrots and 1/4 cup water. Cover and cook for 5 minutes or until carrots are cooked al dente.
  3. Cauliflower Rice:
  4. Heat oil in a medium saucepan over medium heat. Add onions and a pinch of salt and cook until translucent.
  5. Add turmeric and mix in for a few seconds.
  6. Add the prepared cauliflower, salt and cayenne, and mix in. Add lemon juice and add salt & pepper, to taste. Cover and set aside.
  7. Bowl Assembly:
  8. Place salad mix on bottom of the bowl. Add falafel, turmeric cauliflower rice & chickpeas & carrots on top. Drizzle with a bit of tahini paste, a squeeze of lemon and olive oil. Sprinkle with red pepper flakes, black sesame seeds, sea salt & black pepper.
http://michellesipsandsavors.com/falafel-bowl-w-chickpeas-carrots-turmeric-cauliflower-rice/


Chicken on a Stick

Chicken on a Stick

ENTREES

Chicken on a Stick is a Fiesta phenomena! Every year, during the 4-day run of A Night In Old San Antonio this booth sells 30,000-40,000 of these skewers. Can you say long lines??? My version is oven-baked, instead of fried, & it’s hubs approved. You know…it’s one of those dishes where is says “this is good” over & over! Oh, & no lines w/my version! Viva Fiesta!

Chicken on a Stick

Yield: 8 Servings

Chicken on a Stick

Ingredients

  • 8 chicken thighs
  • 2 cups flour
  • Sea salt and pepper
  • 1 egg
  • 1 1/2 cups milk
  • 1 package panko bread crumbs
  • Avocado oil spray
  • Wooden skewers & foil
  • Fresh jalapeños

Instructions

  1. Preheat oven to 375 degrees. Prepare a baking sheet with foil and parchment paper.
  2. Mix flour, salt and pepper in shallow container. Set aside.
  3. Mix egg and milk in a shallow container. Set aside.
  4. Place panko crumbs in a shallow dish.
  5. Insert a skewer in each chicken thigh.
  6. Dredge the chicken thighs in the flour mixture, followed by dipping the thighs in the milk & egg mixture, and end by dredging in the panko. Place the prepared thighs on the parchment paper. Spray both sides of each thigh with avocado oil.
  7. Wrap each skewer with a bit of foil so they do not burn while baking.
  8. Bake for 20 minutes and turn the thighs. Return to the over for another 15-20 minutes.
  9. While the thighs are baking, grill the jalapeños to get a few grill marks. Insert a jalapeño on the skewer of each chicken thigh.
http://michellesipsandsavors.com/chicken-on-a-stick/

Pan Salmon, Caramelized Veg & Cauliflower Gnocchi

Pan Salmon, Caramelized Veg & Cauliflower Gnocchi

ENTREES

This pan meal is outstanding. The caramelized veggies, tender salmon and fluffy gnocchi made for an especially easy and delicious meal. You should thank me profusely for making this, and for working the bugs out of the prep for you. I used purple cabbage, colored bell peppers and green onions. This one here is a winner!

Pan Salmon, Caramelized Veg & Cauliflower Gnocchi

Yield: 2 Servings

Pan Salmon, Caramelized Veg & Cauliflower Gnocchi

Ingredients

  • 1 package Trader Joe’s frozen cauliflower gnocchi
  • Purple cabbage, 1/2 inch thick slices (I did 3 slices that I then halved)
  • Yellow, red & green bell pepper, sliced (I did 1 of each)
  • Green onions (I did 6)
  • 2 individual salmon portions
  • Olive oil
  • Sea salt & cracked pepper
  • Lemon slices

Instructions

  1. Preheat oven to 425 degrees. Prepare large sheet pan with foil and parchment paper.
  2. Spread out frozen gnocchi on the prepared pan. Bake for 15 minutes & remove from oven.
  3. Add veggies to pan of gnocchi. Drizzle with olive oil, and sprinkle with salt and pepper. Try to keep the gnocchi from touching the veggies. Return pan to the oven. Bake for 15 minutes and remove pan from the oven.
  4. Make room to add the 2 salmon portions. Drizzle with olive oil and season with salt & pepper. Return pan to oven. Bake for 15-20 minutes. Salmon is done when it flakes when poked with a knife or fork at thickest part. Or, be fancy and use a probe to see if temperature is at 145 degrees in thickest part.

Notes

Make sure the gnocchi is no longer cold or wet to the touch during the first round of baking. Depending on your oven, this may take longer than 15 minutes. You want the gnocchi to be golden, with some browning, when the baking/roasting process for the whole pan is complete.

http://michellesipsandsavors.com/pan-salmon-caramelized-veg-cauliflower-gnocchi/

 

Asian Pork Belly & Fried Rice Bowl

Asian Pork Belly & Fried Rice Bowl

ENTREES

This has to be one of my favorite bowls. We fried up small cubes of smoked pork belly we had in the freezer. You can find the info on how we made our pork belly here: Smoked Pork Belly  I then prepared my famous fried rice (that’s what I call it!). You can find that recipe here: Asian Rice Bowl

I tossed the fried pork belly pieces in hoisin sauce. I built the bowl by first adding the fried rice and some grilled pineapple chunks, added the fried pork belly on the side, a 7 minute egg and some cucumber. Topped it all with some cilantro and red pepper flakes. It was delish!

Smoked Pork Belly

Smoked Pork Belly

ENTREES

We prepared this pork belly for the first time a week ago. It was fantastic. Tender, savory & luscious. The day we made it we sliced several pieces and cut them into bite size pieces. Because it was a fairly large piece of meat, we refrigerated it and then sliced it into various sizes. Some in a small slab you could fry up for toast and others in chunks to fry up for tacos. So far, we have made pork belly fried rice, tacos, avocado toast with a small slab and pork belly sliders. Everyone has raved about it!

Smoked Pork Belly

Yield: 8-12 Servings

Smoked Pork Belly

Ingredients

  • Whole Pork Belly - mine was 4 lbs (We got our’s at Costco)
  • Olive Oil
  • Your favorite rub/seasoning

Instructions

  1. The night before you plan to smoke your pork belly, prepare your meat. Score the fatty part on the diagonal. Rub the entire slab with olive oil and then season with your favorite rub. Wrap and marinate overnight in the refrigerator.
  2. Prepare smoker and heat to 250 degrees. Place the pork belly with the fat side up on the grill. Insert temperature probs and smoke until internal temperature is 160 degrees. Occasionally, spray with apple juice.
  3. At 160 degrees, wrap the pork belly, add some apple juice, and return to smoker. Continue smoking until internal temperature hits 200.
  4. Remove from smoker and let rest for 20 minutes.
  5. Slice and serve.
  6. When we make the entire pork belly, we end up freezing it in portions. It is really good when you fried up small pieces on all sides.
http://michellesipsandsavors.com/smoked-pork-belly/

 

Asian Anticuchos

Asian Anticuchos

ENTREES

The warmer weather in Texas, has us wanting to hang on our back porch and eat outdoors. These tender beef skewers were marinated in a soy sauce and ginger based marinade for several hours. Then the hubs grilled them on our gas grill – simple & delicious!

Asian Anticuchos (Beef Kabobs)

Yield: 8 Skewers

Asian Anticuchos (Beef Kabobs)

Ingredients

  • 2 lbs prime tenderloin, cut into cubes
  • Wooden kabob skewers or metal skewers
  • 1 red bell pepper, cut into large chunks
  • Marinade:
  • 1 TBS olive oil
  • 1/4 cup light soy sauce
  • Juice of 1 lemon
  • 1 TBS agave honey
  • 2 TBS fresh ginger, grated
  • 3 garlic cloves, crushed
  • Garnish:
  • Cilantro, lime & red onion

Instructions

  1. Cut meat into cubes and place in a bowl. Set aside.
  2. If using wooden skewers, soak in water. Leave in water until ready to use.
  3. Mix all marinade ingredients together, thoroughly. Pour over cubes of meat. Cover tightly, and place in the refrigerator for at least 2 hours.
  4. Once the meat is marinated, prepare the skewers - I used 3 pieces of meat for each skewer, with a piece of bell pepper in between each piece.
  5. Heat your grill to 350 degrees. Sear and score the skewers on both sides. Remove from heat when internal temperature of the meat is 138 degrees.
http://michellesipsandsavors.com/asian-anticuchos/

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