Sunday, January 17, 2010

Shrimp and Crab Enchiladas

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10 (10-12in.) flour tortillas
8 ounces Monterey Jack cheese, shredded (set aside about 3oz. cheese for later)
1 (6oz.) can crab meat, drained
1lb. cooked medium shrimp, shelled and deveined* - cut into 2-3 pieces each
1 teaspoon cumin
1 (20oz.) can green enchilada sauce

Garnish:1 (8oz.) container sour cream
3 green onions, chopped

1. Preheat oven to 350 degrees.
2. In a medium size bowl, combine cheese (about 5oz.), crab, shrimp and cumin.
3. Lay tortillas on a flat surface. Spoon crab/shrimp mixture onto tortillas. Roll tortillas to form enchiladas.
4. Arrange side-by-side in a 9x13in baking pan.
5. Pour green enchilada sauce over the enchiladas, covering completely. Sprinkle remaining cheese over the top.
6. Cover and bake for 30 minutes. Remove cover and continue baking 10-15 minutes. Top enchiladas with sour cream and green onions to serve.

*I bought pre-cooked, shelled and deveined shrimp from the freezer section next to the fish monger at Whole Foods

Chocolate Peanut Butter Cake

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I love chocolate.  I love peanut butter.  The only thing I love more than those two things is chocolate and peanut butter together.  For me, this cake is heavenly - and it is SO easy to make.

I forgot to take a picture before serving the cake!  We did enjoy it...

Source: I got the recipe from my mom - I think it was originally from Paula Deen or maybe Ina Garten but I wasn't able to find a recipe online to link to.

1 (18.25-ounce) package devil’s food cake mix
1 (3.8-ounce) package chocolate instant pudding mix
1/2 cup sugar
1/2 cup vegetable oil
1/2 cup water
4 large eggs
1 (8-ounce) container sour cream
1 (10-ounce) package swirled milk chocolate and peanut butter morsels (or mixture of chocolate and peanut butter OR all peanut butter chips)
Garnish:  confectioners’ (powdered) sugar

1. Preheat oven to 350°.  Grease and flour a 10-cup fluted pan.
2. In a large bowl, combine cake mix, pudding mix, and sugar.  Add oil, water, and eggs; beat at medium speed with an electric mixer until smooth.  Stir in sour cream and chocolate/peanut butter chips.  Spoon into prepared pan.
3. Bake for 55 to 60 minutes, or until a wooden pick inserted in center comes out clean.  Cool in pan for 10 minutes.  Remove from pan, and cool completely on a wire rack.
4. Sift confectioners’ sugar over top of cake.

Thursday, January 7, 2010

Chocolate Chunk and Walnut Oatmeal Cookies

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I found this recipe when looking for Superfoods for my New Years resolution - my mom passed an article on to me and it had a recipe for "America's Healthiest Cookie". Yum! (I added the flaxseed)

source: Health Magazine
yelds: About 2 dozen cookies

6 tablespoons unsalted butter
3/4 cup packed light brown sugar
1/3 cup all-purpose flour
1/3 cup whole-wheat flour
2 Tablespoons flaxseed meal (optional)
3/4 teaspoon baking soda
1 1/2 cups old-fashioned oats
1/2 teaspoon salt
1 large egg, lightly beaten
1 teaspoon vanilla extract
1/2 cup chopped walnuts
3 ounces bittersweet chocolate, coarsely chopped

1. Preheat oven to 350°. Melt butter in a small saucepan over low heat. Remove
from heat, and add brown sugar; stir until smooth.
2. Combine all-purpose flour, whole-wheat flour, flaxseed, baking soda, oats, and
salt in a medium bowl. 
3. Combine butter mixture with the dry ingredients, and add egg and vanilla extract.
4. Fold in walnuts and bittersweet chocolate.
5. Mix well, and spoon by tablespoonfuls onto lightly greased baking sheets.
6. Bake for 10-12 minutes or until tops are dry to the touch.

Monday, January 4, 2010

Quinoa-Crusted Salmon with Avocado-Mango Salsa

source: slightly modified from

1 mango - peeled, seeded and diced
1/2 red bell pepper - seeded and diced
1/2 red onion, chopped
1 Tablespoon olive oil
2 Tablespoons white wine vinegar
1 avocado - peeled, pitted and diced
1 teaspoon salt

Toss together mango, bell pepper, onion, sugar, olive oil and vinegar in a bowl.  Gently fold in diced avocado and season with salt.  Chill before serving.

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1 cup water
1/2 cup quinoa
2 teaspoons olive oil
1/4 cup finely chopped onion
1/4 cup finely chopped sweet red pepper (*or substitute 1 teaspoon crushed red pepper flakes)
1 egg white, slightly beaten
4 salmon fillets (about 3oz each)

1. Preheat oven to 375 degrees.
2. Rinse quinoa before cooking to remove bitter coating.  Bring water to a boil.  Stir in quinoa - cover, reduce heat and simmer for 10-15 minutes or until water is absorbed.
3. While quinoa is cooking, saute onion and red peppers in olive oil just until soft.  Combine with cooked quinoa.
4. Dip salmon into egg whites and dredge in quinoa mixture.
5. Bake in preheated oven for 10-20 minutes or until fish flakes easily.  Serve with Avocado-Mango Salsa.

Try serving this with roasted broccoli!