Fish & Seafood, Lent, Mexican, Savory

Chili lime Shrimp

00000img_00000_burst20200505171324164_cover

I have said this before and I will say it again, I love shrimp tacos! The only problem is that my husband is a hard-shell-beef-taco purist and, in my opinion, tacos are a social food.  It is rather sad to have all the elaborate fixings just for one!  Nevertheless, in grad-school, when I would have to cook for one, I would make simple small-batch shrimp tacos, but it never really “feels” the same.  So, I rarely get to eat shrimp tacos, unless we go out for Mexican food.  Yesterday was Cinco de Mayo and I love “occasion” cooking.  Obviously, we had tacos–my husband made beef ones and I made myself some shrimp tacos, only because we had cooked shrimp for “cocktail” sauce in the freezer.  I wanted to make a warm dressing to sautee the already cooked shrimp in, hence this recipe.  This is a super quick preparation and packs a punch for pre-cooked shrimp.  They were delicious, and my only complaint was that I wish I had soft-shells!

Ingredients:

2 Tbsp of chopped scallions, only the white and light green parts.  Save the green tops for garnish

1 Tbsp of olive oil

1 tsp of ground cumin

1 tsp of chipotle chili powder

1/2 tsp garlic powder

1/4 tsp of salt

1 and 1/2 Tbsp of fresh lime juice

1 Tbsp of water

16-18 medium-sized pre-cooked shrimp.

Method:

Heat oil in a skillet on medium-high heat.

Add all the scallions and spices.  Bloom the spices with the scallions in the oil for 2-3 minutes.

 

Add the shrimp, lime juice, and water and cook for an additional 3 minutes till the liquid reduces to create a “dry” sauce.

img_20200505_170502

00100dportrait_00100_burst20200505171356361_cover

Remove from heat, you don’t want the already cooked shrimp to cook any longer, they will become really rubbery.  If you were starting with raw shrimp (which I would have preferred) cook till the shrimps are pink in color.

 

Garnish with chopped green scallions and get ready to stuff those tacos !!

00000img_00000_burst20200505171348797_cover00100dportrait_00100_burst20200505172818747_cover00100dportrait_00100_burst20200505174235040_cover00100dportrait_00100_burst20200505174213335_cover

 

Mexican, Poultry, Savory, Soups, Stew

Chicken Chili

IMG_20200401_174543

Last Christmas my in-laws gave us an Instant Pot and it has been a game-changer! To be able to make a “slow-cooked” meal in 1 hour was mind-blowing and the best part is that it actually tastes like it has been cooking all day!!  So far, I have made chicken stew and beef chili with my Instant Pot and they both came out great.  I promise to share those recipes sometime in the future.  Today, I will show you how I made Chicken Chili.  I used to make this on a regular basis when I was in school but stopped making it since my husband prefers beef chili.  You can find the older version of the recipe here.  This time around, I use ground chicken (which is often on sale) instead of pulled chicken,  and store-bought Salsa Verde as a shortcut.  It is a hearty, yet light meal that is perfect for Spring.

Ingredients:

1 pound ground chicken

2 medium onions, chopped

2 poblano peppers, chopped

1 tbsp of minced garlic

2 tsp of chili powder

2 tsp of cumin

1/2 tbsp of olive oil

1 cup of chicken stock

1/3 cup of jarred Salsa Verde

1 can of cannellini beans

Salt and Pepper to taste ( this depends on how much salt your stock and salsa have)

Ingredients:

IMG_20200401_155158

Set you Instant Pot to the saute setting and heat oil in the pot.  While the oil heats up, chop the onions and peppers.

IMG_20200401_155925

Once the oil is heated add chicken, peppers, onions, garlic, cumin and chili powder to the pot.  stir frequently to break up the chicken into small granules.

IMG_20200401_160153IMG_20200401_160242IMG_20200401_160352IMG_20200401_160832

Saute till peppers and onions are soft and fragrant, and the chicken is pale brown.  Make sure you scrap the bottom of the pot frequently to lift up the crispy brown bits–that is all flavor.

 

Finally, add the beans, broth, and salsa and stir for 1-2 minutes to incorporate all the ingredients.  I used chicken bullion so I had to wait for about 3-5 minutes for all the ingredients to marry together.  You can do this after you “cancel” the saute setting.  Once everything is mixed, taste and adjust for salt and pepper.

 

Set you Instant Pot to “Pressure Cook” on “high” and cook for 30 minutes.  After 30 minutes, let the steam escape naturally or if you are impatient like I am, you can use a towel to spin the steam release valve–do this carefully !! Steam burns are the worst!

At this point, the chili is ready.  You can adjust for salt and pepper again.  I added a little more chili powder (because we like it spicy) and left the lid off on the “keep warm” setting.  It allows for some of the liquid to evaporate, making for a thicker chili.

IMG_20200401_174521IMG_20200401_174514

Serve piping hot with the usual fixings.  We had it with chips and pickled jalapenos!