Spicy Shrimp Tacos

This is my version of the spicy shrimp tacos from Chilis... Not quite the same, but still REALLY DELICIOUS!

1 2/3 cup shrimp (I used 31/40 lb) defrosted, deveined, and fully peeled

1/8 tsp garlic powder

1/4 tsp Cajun seasoning. I use Weber's.

3 tbs sweet chili sauce

3 small tortilla shells

For the coleslaw:

2 cups thinly shredded cabbage

1/4 small onion thinly sliced

1 tbs mayonnaise 

1/4 tsp vinegar

Pinch of pepper

1.5 tsp sugar

In a bowl, put your shrimp and sprinkle your seasonings on, mix with a spoon though because the spices will stick to your hand and you'll lose a lot. Pour your sauce on and stir. Marinate for at least one hour.

While your shrimp is marinating, prepare the coleslaw. Mix all the ingredients together and let sit.

Pour your shrimp and sauce in a medium high heated pan. Cook on one side for about a minute, or until pink. Flip over and cook for another minute. 

Warm tortillas with damp towel in microwave. Add cherimoya and coleslaw to shell.

Enjoy!

Other Options/ICE:

For a spicier treat, add Franks hot sauce to your shrimp...you'll get more sauce too!

Use whatever you like for coleslaw, if you have a favorite, add that!

A slice of avocado on this would be great, too.

Hawaiian Chicken

Yum! Yum! Yum!

9 oz your favorite BBQ sauce (about half of larger bottle) I use Sweet Baby Rays

8 oz peach preserves or orange marmalade

1 tsp soy sauce

1/3 medium onion thickly sliced 

1/2 cup flour

1/2 tsp salt

1/2 tsp pepper

3 chicken breasts (skinned, boneless, bone-in, however you have them)

Feeds 3

In a medium pan cover the bottom of your pan with oil and heat to medium high. Pour your flour, salt, and pepper into a ziploc bag. Place your breasts in the bag and shake until fully covered. Once your oil is joy, add chicken. Cook about 3-5 minutes on each side, it doesn't have to be cooked fully, just get a nice golden brown all around.

In a medium bowl, add your barbecue sauce, onion, soy sauce, and jelly/preserve/marmalade. Stir until the soy sauce, jelly, and barbecue are blended (it doesn't have to be perfect, just enough to begin to break up the jelly and mix the soy sauce). 

When your chicken is ready, add to a crockpot or medium to large pan, whichever you prefer. Pour your sauce mixture over and cover. For a crockpot cook on high for about 1.5 hours. For a pot, cook on medium low for the same amount of time.

*sorry for not taking a lot of photos this time, completely forgot!*

If you're like me and are too busy to eat in an hour and a half, let it cook longer - no worries there!

Serve and enjoy!

Other Options/In Case of Emergency:

You can use any kind of chicken you have, thighs, breasts with skins, anything will work, you may just have to adjust the cooking.

Use peach jelly, peach preserves, orange marmalade, or apricot jelly if that's what you have!

No soy sauce? Add about 1/4 tsp salt

Add some garlic powder to the flour mixture! And some garlic to the sauce

Use whatever kind of barbecue sauce you have...even mix a few bottles if you've got a mixture of bottles with just a little in them!

Add some fresh pineapple to the sauce if you're feeling adventurous!

Chicken and Rice Soup

This is a great recipe if you're going to be home all day or work from home. Not much watching, so you can get plenty of done while it cooks! 

A crockpot works great for this, too, if you want to leave it at home.

8 cups of water, plus one later

One 6.5 lb chicken leftovers

2 carrots - chopped in half

2 celery stalks - chopped in half

1/2 medium onion 

1/4 tsp. salt 

1/4 tsp. pepper

1/3 cup rice

Unfortunately this only made 3 servings because this chicken was DESTROYED, but if there's a lot on your chicken, you should be able to get more!!mjust add a few mor cups of water. 

Pick as much of the chicken off as you'd like to be in the soup, I had about a 2/3 cup. Add your bones and anything you don't want to a large pot (including the things you stuffed it with, unless it's bread stuffing or citrus - I took the half a lemon out we used). Add your 8 cups of water, an 1/8 tsp of salt and 1/8 tsp of pepper, your peeled carrots, onion, and celery. Cook on medium.

After one hour add the last cup of water. 3 hours later turn down the heat to low and cook for one more hour. 

Pull out the carrots, onion, and celery (if you want - I don't like cooked celery so I just use it to add flavor) and dice - these are HOT so be careful! Use however much you like in your soup. Chop up the chicken you pulled off. 

Strain the ingredients from the pot into a bowl, to get rid of the bones, fat, etc.  Pour the liquid back into the pot, add your chopped ingredients, the rest of your salt and pepper, and your rice. Cook for about 25 minutes (until your rice is cooked). 

Serve and enjoy!!! 

Baked Chicken and Veggies

Another super easy meal because it takes one dish, a little prep time, and then leave it in the oven until it's done! 

2 chicken breasts

1 potatoe 

1 sweet potatoe

2 carrots

1 beet

1 - 2 garlic cloves, depending on size

2 tbs. olive oil

Pinch of salt

Pinch of pepper

1 1/2 tbs. of your favorite poultry seasoning (I like Tastefully Simple's Rustic Herb blend) 

Preheat oven to 375. Peel, wash, and chunk your potatoes and place in bowl or baking dish. Peel, wash, and cut your carrots into 1/2-1 in. chunks. Peel, wash, and slice beet into 1/4 in. thick pieces. 

Place all your vegetables in a bowl or the baking dish you'll be using (go ahead and save some dishes). Drizzle with 2 tbs. of olive oil and sprinkle spices and garlic on. Mix up so that everything gets an even amount. Place in baking dish with a whole in the middle for your chicken. 

Generously cover you chicken with your favorite poultry seasoning and then place in the middle of your dish. Cook for 1 hour.

Serve and Enjoy!!!

What a great fall meal with all of these root vegetables :) and it makes the house smell yummmyyyyy

Other Options/In Case of Emergency:

You can use salt, pepper, and garlic powder of you don't have a favorite poultry seasoning. Or make up something - thyme, oregano, garlic powder, onion powder, salt, pepper, basil, crushed red pepper- any combination of those or whatever you like

Use other vegetables than what I used, too. Any root vegetables (turnips, parsnip, etc) will work.. And non-root vegetables, too.