Tag Archives: cilantro

Spring Break Eats ~ Shrimp Po’ Boys & Orange Cilantro Coleslaw

Well, we definitely didn’t starve over Spring Break.

We finally went to Toppers Pizza and managed to eat there 4 times in 5 days. I’m addicted to the salad bar, but the pizza is fabulous, too! We took Jay there yesterday for lunch as he was unable to join us in our numerous earlier visits.

During Lent we don’t eat meat on Fridays so we enjoyed a roasted garlic, fresh roma tomato & mushroom pie…


Like, WOW! Like I could never eat meat again, WOW.

I like the pizza because it is thin, but not too thin and the crust is crispy and not too doughy. They also have a nice, fresh salad bar and a different selection of dressings like maple vinaigrette and chipotle ranch.

Last night for dinner we needed something meat-free, too. While Elliott & I were getting our toes done {finally!?!} I watched an episode of Diners, Drive-Ins & Dives and witnessed Guy Fieri inhale a shrimp po’ boy. Bingo. Our dinner idea was taken care of. I had also gotten a recipe from my chef friend, Leslie, for some Orange Cilantro Coleslaw that I’d been dying to try and thought it’d go well with the po’ boys.

When Googling the sammies, I got a little overwhelmed with several recipes and finally just went with Rachael Ray’s version for the shrimp and another one for the remoulade. I used cornmeal rather than the bread crumbs. I had originally wanted Jay to grill the shrimp to make them a little healthier, but then I figured I’d try the traditional way first and then if they were a hit, I’d try to health-ify them the next time around.

Let me just say, they were a TOTAL hit.


I ended up kind of making up by own remoulade ~ mayo, spicy brown mustard, lemon juice, sweet relish & Tabasco. Just dump all those things in a bowl, stir it up and spread some on your rolls before building your sandwich. I also used some super fresh Sara Lee French Rolls that were perfect for this. I heated them up slightly under the broiler first, too.

Here is how to prepare the shrimp:

Vegetable or peanut oil, for frying
1 large egg
1 cup milk
1 1/2 pounds large shrimp, deveined
1/2 cup flour
1 cup cornmeal or bread crumbs
2 tablespoons seafood seasoning a couple of palm fulls (recommended: Old Bay) —–> I used cajun seasoning

Preheat 1-inch of oil in a deep skillet over medium to medium-high heat. —–> I used about half that and it was plenty {shallow fry}

Pull shells & tails off shrimp. Beat egg and milk together. Salt shrimp then soak in milk batter. Mix together the flour, cornmeal or bread crumbs and seafood seasoning in a bowl. Using tongs, remove a few shrimp at a time and coat in breading. Add breaded shrimp to the hot oil and fry them 5 to 6 minutes or until firm and deeply golden all over. Place on a paper towel lined plate.

Spread some sauce onto your rolls followed by some lettuce and tomato slices. Add several shrimp and you have yourself a taste of Louisiana.

So good.


Orange Cilantro Coleslaw 

{ recipe courtesy of Leslie Babikan by way of Jo Lafferty 😉 }

1/4 cup fat free plain yogurt {I used Greek}

1/4 cup light mayo

1/3 cup chopped cilantro

1/4 cup orange juice {I used the juice of one orange and the zest, too}

3 tbsp. white vinegar {I used rice vinegar}

1 1/2 tsp. honey

7 cups shredded green cabbage

1 cup shredded carrot

1/2 cup chopped red onion

salt & pepper to taste

Whisk together the first 6 ingredients for dressing. Add cabbage, carrot and onion. Cover and refrigerate for at least 3 hours to blend flavors.

So light and summery. I love different variations on coleslaw and will be making this lots.

Thanks, Leslie!

Thanks, Rachael!

Thanks, Toppers!

Because of you all, our Spring Break eats were super great.

Back to eating bananas, yogurt, kale smoothies, grilled chicken and boring salads.

And drinking more water.

Mi Casa Es Su Casa

Wanted to share a San Diego taqueria fave that you can make at home ~ Carne Asada Tortas with Chipotle Lime Avocado Crema & Cilantro Corn Salad

{for those of you who aren’t familiar, a torta is just a roll with carne asada rather than your typical vessel, the tortilla}

A carb is a carb is a carb.

Cilantro Corn Salad

Carne Asada marinade

{I used a 2-pound flank steak}

Chipotle Lime Avocado Crema ~ just mix some sour cream, one avocado, the juice of half a lime and one chipotle pepper in adobo, chopped ~ mash together with the back of a spoon

Torta rolls ~ Costco {thanks, Vicki!}


The leftover steak will go on a salad later in the week with this dressing…

Muy bueno!


Have a great week!

Nighty night.


Home Run

This morning Holden had his last t-ball game.

Last night while I was tucking him in, I told him to get a good night’s sleep so he’d be well rested for his game in the morning…

He said, “I’m going to catch the ball for you, Mama!”

Bless his heart.

He tried and tried to catch the ball {for me} to no avail which resulted in him exiting the field on the verge of tears and come to me and say, “I can’t catch the ball for you!”

Broke my heart.

Of course I assured him that it was an awesome game and that he had a great couple hits.

Gonna miss those cute little munchkins in orange shirts…..


This evening’s dinner was definitely a home run, though.

Coconut Chicken and Curried Quinoa with Cilantro & Pineapple

If you’ve been flopping along with me for awhile now, you’ll know that I love all things coconut so this was a must try.

Absolutely delish.

We’re trying to eat more quinoa and less rice and pasta. I’m always trying to find new mix-ins to doctor it up. Tonight I sauteed some onion and garlic along with some curry powder for a bit before adding in 1 cup rinsed quinoa and 2 cups water. {normally I use chicken stock}. Once the quinoa was done cooking, I stirred in chopped cilantro and about half a small can of crushed pineapple.

I was afraid the quinoa would be too bland without the stock, but it was perfect with the chicken.

{you could certainly make rice and stir in the cilantro and pineapple before serving, too!}

A festive summertime meal for backyard al fresco dining.

Enjoy the rest of your weekend!

Ga-Ga For Garbanzos

Summer’s almost here and I am always looking for new salad ideas…particularly ones that don’t involve mayo which are not only healthier, but more warm weather picnic friendly.

When I saw this chickpea and raisin salad in June’s {Real Simple}, I immediately dog-earred it.

I’ve already confessed my love for garbanzo beans. I love raisins. And cilantro. And smokey cumin. No brainer, right?


For a change, I used flat leaf parsley instead of cilantro. Every time I chop flat leaf for a recipe I wonder why I don’t use it more often. It adds so much fresh flavor to the dish ~ not to mention gorgeous color!

This salad is delish. I’m certain it will be more flavorful the longer it sits.

I made it to take to Elliott’s last day of school picnic lunch on Friday.

Hope it lasts that long…….

Fruit Of The Sea

“You can barbeque it, boil it, broil it, bake it, sauté it, there’s shrimp kabobs, shrimp creole, shrimp gumbo, pan fry, deep fry, stir fry, there’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burgers, shrimp sandwiches, That… that’s about it.”

Private Benjamin Buford “Bubba” Blue forgot one important thing you can do with {the fruit of the sea}…


That was what was for dinner this Lenten Friday evening. I followed this recipe for the marinade.

{1 chipotle in adobo, chopped * 1 Tbsp. Olive Oil * Zest & juice of 1 lime * 1 tsp. cumin * 1 Tbsp. brown sugar * 2 Tbsp. cilantro, chopped}

Marinate 1 pound peeled & deveined shrimp for 20 minutes. Skewer it up and grill for a couple minutes on each side.

Chop shrimp and then build your taco from the tortilla up! I would prefer these with small flour tortillas, but we’re trying to be more healthy so we used corn. Warm your tortilla on the stove top and then pile with shredded lettuce or cabbage, black beans, shrimp, chipotle lime crema drizzle {sour cream [I used reduced fat], juice of 1 lime & one chipotle pepper, chopped ~ mix together. Will be runny so you can drizzle it on…you don’t need much}, lowfat shredded cheese, cilantro confetti, avocado chunks, a squeeze of lime and a shot of Sriracha!

These were absolutely delish. The slight sweetness from the brown sugar is balanced out by the heat from the chipotles. Sweet & spicy shrimp tacos are a must for your Lenten Friday meals or just whenever! We will be eating a lot of these this summer, I’m sure. This shrimp would be excellent on a salad or in a burrito, too!

Now to find a recipe for that coconut shrimp Bubba was talkin’ about!


Next Friday we hope to make thresher shark tacos ~ hopefully it won’t be too hard to find. If you haven’t had shark, you must try it.

Off to pour a little Friday night sumpin sumpin….

Have a great weekend!

{C}atch Up Day

Reposting this carnitas recipe today {10.12.11} over at The Larson Lingo’s Crock-tober! These carnitas are healthy and great in tacos, burritos, over cilantro rice {recipe also on this post!}, on nachos or in a salad! Makes a TON so there are lots of leftovers or perfect for a party. Come on over and see who else is linking up and what they’re cooking up in their crock pots!

Mel shared a recipe for baby back ribs with a cherry mustard BBQ sauce ~ needless to say, they look amazing!


Mondays are generally catch up days around here. You know…tidying up the tornado from the weekend, laundry, phone calls, cleaning, etc.

It’s been {c}old and rainy today, so I didn’t mind being holed up in the house doing all these lovely {c}hores.

I was up bright and early this morning getting my crock pot on. Jay found a {c}arnitas recipe here and I thought it’d be the perfect thing to cook away in my new, gorgeous stainless steel Crock Pot while we hung out at home today.

Here is the line up:

This recipe is soooo simple, but it takes 10 hours on low!

In at 7am…ready at 5pm!

In between the {c}hores, we played {C}hutes & Ladders:

…and put together a {C}urious George puzzle:

Rainy day movie of {C}hicken Little:

…and the tail end of a {c}artoon:

(gotta love {C}andace!)

Once the sun reappeared, the kiddos {c}hristened Emilie’s new swing set:

Sweet Baby Ryan:

We had a minor {c}ollision:


I made some {c}ilantro lime rice to go along with the {c}arnitas. This recipe is inspired from my friend, Niki, in San Diego. Mine doesn’t turn out as well as hers, but it’s still delish.

Here’s the line up:

Tonight I made WAY too much rice ~ 2 cups with 4 cups stock! I think we could feed the whole neighborhood. I would suggest a cup of rice (2 cups stock) for 4 people or 1/2 cup rice (1 cup stock) for 2 people.

First, toast the rice and get the onion (I used a half, chopped) going in some olive oil and a little bit of butter for about 10 minutes stirring frequently:

Holy rice, Batman!

Next, add your stock depending on the amount of rice you’re making (1:2 ratio):

Bring to a rapid boil for a couple minutes on high and then turn to low and cover for about 2o minutes. Chop a handful of cilantro and stir in at the last minute and you will have this:

…enough rice to feed all of China!

The carnitas turned out perfect, but again, we could feed an army. Look at all this meat from a 2.5 lb. pork shoulder:

I got a bone-in shoulder and I was a little nervous, but the meat literally fell off the bone and I discarded it and then started shredding the meat with 2 forks. It was SUPER tender. I spooned a little of the juice over it to keep it moist.

Here is the final taco action on a plate:

YUM! Smokey from the cumin and citrusy from the orange and lime juices! I added a little peach pineapple salsa, a tad bit of sour cream and a squeeze of lime and it was delish. The recipe calls for corn tortillas, but I am a flour tortilla girl all day long. I found these mini ones at Super Wal-mart of all places and I love them because they are the perfect soft taco size ~ even smaller that the “fajita” size variety you see in the grocery stores. They come in a package of 20 for under 2 bucks!

Don’t forget a squeeze of lime on your rice!

Enjoy and adios! I am off to see {C}armen at boot camp!

Maybe I should take her a couple tacos and some rice…


Egg Salad With An Attitude

It’s Friday during Lent so I was searching for a way to punch up the ‘ol egg salad recipe.

I decided to marry my newfound infatuation for jarred jalapeños and my ever-lasting love of cilantro with a little mayo, salt, pepper & cayenne pepper (oh, and a few hard boiled eggs!)

“Jalantro” Egg Salad

Chop it all up, add a little mayo, s&p and cayenne then spread on your favorite bread (or not)…

…and you’re ready for a Friday picnic in the park!

I snuck a taste and was pleasantly surprised…to me, eggs sort of have that “vanilla” type flavor that blends well with almost anything. I’m looking forward to my upgraded egg salad today.

Now off we go to enjoy this little bit of sunshine before the rain visits us again!

Hope you’re having a bright & shiny Friday.

Corny Condiment

Tonight I’m having a Mommy’s Night Out of sorts…

I’m. So. Excited.

I’m going to “Bitch Bingo” (pardon my French!). My good friend, Hollie, introduced me to this FUN, monthly get-together of women and we play bingo. Now when I think of BINGO, I think of old people with their colorful bingo dotters sitting in a smoke filled room, but this new version of the game is much more fun and since it’s Ladies Only and once a month, it gives me something to look forward to and a chance to have girl talk, laugh, sample lots of different yummies and sip on a nice adult beverage!

This is how it all goes down:
Every chickie brings an appetizer or sweet to share, a drinkie poo of their choice, a $20 “gift” pertaining to the month’s theme (this month is “Romance” for February ~ should be interesting!) in a brown paper bag and $5 to add to the pot. We play as many games as there are brown bags and the winner of each game picks a brown bag or steals a gift from another woman (that’s where the bitch part comes in!) There is NO limit to the amount of times a gift can be stolen so there is a whole lot of bitchiness goin’ on. Fun stuff!

At the end of the night, the last game is played and that lucky lady wins the pot which usually consists of $100 give or take! Pretty cool, huh? I think so!

Tonight I am taking some guacamole and this Cilantro Lime Corn Salsa to go along with the Mexican theme.

I. Heart. This. Salsa. The link above will take you to the pork soft tacos that go along with this yummy salsa. The pork soft tacos are fabuloso, too! I have made them TONS. (I use cumin instead of the paprika). Anyhoo……this corn salsa is great on anything Mexican or added to a salad, so if you decide to make it, makes LOTS! I imagine it’d be great with some chopped tomatoes added in and chips, too!

Have a super, spicy Saturday night…..I know I’m planning to! {wink wink}

P.S. Jay is taking the kiddos to Chuck E. Cheese….so glad I got a hall pass out of that escapade! Thanks, babe! XOXO