Shrimp Tostada Bites

This fast and easy recipes is great for your next Cinco de Mayo party or any party for that matter! Make them full size for a delicious weeknight meal that comes together in a snap!

Shrimp Tostada BitesIngredients:

  • 20 mini round tortillas (cut from large flour tortillas – 1.5-3″)
  • 1 can refried beans
  • 1 can petite diced tomatoes
  • 1 cup shredded white cheese (I used a queso blanco)
  • 1 bunch cilantro
  • 1 bunch green onions
  • 20 small shrimp (tail-off, de-veined)
  • 3 tablespoons fajita seasoning
  • 1 teaspoon ground black pepper

Instructions:

  1. Use a small round cutter to create mini rounds from larger flour tortillas. Bake at 350 degrees for 3-5 minutes or until toasted.
  2. When cooled enough to handle, spread on refried beans and top with diced tomatoes.
  3. Sprinkle with cheese.
  4. Dice cilantro and green onions and add on top.
  5. In a grill pan, saute the shrimp in 1 tablespoon olive oil with fajita seasoning and black pepper until thoroughly cooked.
  6. Top each tostada bite with a sauteed shrimp.
  7. Keep warm on a baking sheet in a warm oven.

Recipe and photo from: www.pizzazzerie.com

Grilled Shrimp and Noodle Salad

Perfect for a weeknight dinner, this fast and zesty Thai-inspired dish features grilled shrimp and Spring vegetables.

Serves 4

Grilled Shrimp and Noodle SaladIngredients:

14 ounces flat rice noodles
1/2 cup fresh lime juice
1/3 cup fish sauce
1/2 cup packed light brown sugar
2 cloves garlic, finely chopped
1 to 2 teaspoons Asian chili sauce (such as Sriracha)
1 pound medium-large shrimp, peeled and deveined
1 medium bunch asparagus, trimmed
5 ounces shiitake mushrooms, trimmed
1 medium carrot, shredded
1/2 cup fresh cilantro

Directions:

Bring a large pot of water to a boil. Add the noodles and cook as the label directs; drain and rinse with cold water.

Meanwhile, whisk the lime juice, fish sauce, brown sugar, garlic, chili sauce and 1/3 cup water in a medium bowl. Transfer 1/4 cup of the marinade to another bowl and toss with the shrimp. Toss another 1/4 cup marinade with the asparagus and mushrooms in a third bowl. Let the shrimp and vegetables marinate 10 minutes at room temperature. Toss the noodles with the remaining marinade.

Heat a grill or grill pan to medium-high. Grill the shrimp, asparagus and mushrooms until the shrimp is just cooked through and the asparagus is slightly tender, 2 to 3 minutes per side. Halve the mushrooms and cut the asparagus into pieces.

Divide the noodles among bowls and top with the shrimp, asparagus, mushrooms, carrot and cilantro.

Recipe and photo from: www.foodnetwork.com

Barbecued Salmon with Green Mango Salad

This recipe for Barbecued Salmon with Green Mango Salad uses green mangoes which gives this already bright salad a little crunch.

Barbecued Salmon with Green Mango SaladIngredients:

1 teaspoon finely grated lime zest
3 tablespoons fresh lime juice
2 tablespoons unseasoned rice vinegar
1 tablespoon light brown sugar
1 tablespoon low-sodium soy sauce
1/4 cup vegetable oil, plus more for brushing
Salt and freshly ground pepper
1 large unripe mango (1 1/4 pounds), peeled and very thinly sliced
1/2 seedless cucumber, thinly sliced
1/4 cup chopped cilantro
2 tablespoons chopped mint
2 tablespoons roasted sesame seeds
Four 7-ounce salmon fillets with skin

Directions:

In a large bowl, whisk the lime zest and lime juice with the rice vinegar, brown sugar and soy sauce. Whisk in the 1/4 cup of vegetable oil and season with salt and pepper. Add the sliced green mango, cucumber, cilantro, mint and 1 tablespoon of the roasted sesame seeds.

Light a grill or preheat a grill pan. Brush the salmon fillets with vegetable oil and season them with salt and pepper. Grill the salmon skin side down over moderate heat, turning once, until the skin is very crisp and the fish is slightly opaque in the center, 10 to 12 minutes. Transfer the salmon fillets to plates, sprinkle them with the remaining 1 tablespoon of roasted sesame seeds and serve with the mango salad.

Recipe and photo from: www.foodandwine.com

Bagel and Cream Cheese Strata

Bagel and Cream Cheese StrataA unique twist on the classic bagels and cream cheese, this very heart strata can be made the night before for an easy brunch in the morning. For a eggier texture, use regular bread over bagels. 

Serves 8

Ingredients:

1 tablespoon butter
1 red onion, thinly sliced
5 cups cubed stale bagels
8 ounces thinly sliced lox or crumbled smoked salmon
2 tablespoons capers (optional)
2 tablespoons chopped dill (optional)
8 ounces cream cheese, cut into half-inch cubes (as much as it’s possible to cut cream cheese into cubes)
8 large eggs
2 cups half and half
1 teaspoon each salt and ground pepper

Directions:

In a large sauté pan, heat the butter over medium-high heat until it is foaming. Add the red onion and cook until softened and starting to brown, about 5 to 7 minutes.

Butter a large baking pan (9 x 13 or so) and layer the cubed bagels, the salmon or lox, the sautéed onions, the cream cheese pieces, and the capers and dill (if using) in the pan. In a large bowl whisk together the eggs with the half and half and the teaspoons of salt and pepper. Pour the egg mixture over the bagels, etc, in the baking pan. Cover and let this sit for at least 45 minutes (you can also let it sit in the fridge overnight).

When ready to bake, heat your oven to 350° F. Bake the strata until the eggs are set, about 45 minutes to an hour. Allow to cool for about 10 to 15 minutes before cutting into it. Eat warm or at room temperature.

Recipe and photo from: www.Food52.com

Deluxe Corned Beef Hash

Corned Beef HashThis Corned Beef Hash recipe is the perfect breakfast for the day after St. Patrick’s Day with all your leftover corned beef (if there is any!).

Ingredients:

2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 large onion, chopped
5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
1 large carrot, coarsely shredded
2 pounds cooked corned beef, cubed
2 tablespoons chopped fresh parsley
1/4 teaspoon dried thyme leaves
salt to taste (optional)

Directions:

Melt butter with the olive oil in a large skillet over medium heat, and cook the onion just until it begins to brown, about 8 minutes; stir in the potatoes and carrot, and cook until tender, about 15 minutes, stirring occasionally. Stir in the cubed corned beef, parsley, thyme, salt, and pepper. Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes.

Recipe and photo from: www.AllRecipes.com