Recipe Catch Up...Not Ketchup :)

Here's a post for Jennifer - 2 new food ideas

So, we love tortillas in this house.  I love them for Mexican food (which  by the way if I had to only eat one type of cuisine for the rest of my life it would be Mexican for certain), I love them for wraps, I love them with breakfast, lunch and dinner.  So, here are two of my favorite takes on things to do with tortillas.

So last week when we got home from vacation we found ourselves with a fairly empty pantry but a few random pizzaesque toppings in the fridge so we made thin crust pizzas on tortilla shells.  A major bonus of this is that everyone can pick their own toppings which is great in our house because Ryan is a meat lovers kind of guy and I am a veggie lovers kind of girl. 

Naomi is completely in the middle of us with liking either or both types of pizza.  So...for starters I put the shells on 2 cookies sheets, topped with pasta sauce (whatever tomato base you have on hand), whatever toppings you like, and cheese. 

Then bake at 425 for about 8-10 minutes until the cheese is melted and bubbly.  (Please pay no mind to the state of my cookie sheets - they are well used and well loved (: )

Easy peasy supper in about 15 minutes.

Recipe 2...Shrimp Tacos with Black Bean Salad. 
Step one, lime and salt rim of glass.  Step 2, pour in Bud Lite Lime-a-Rita...now we're cooking :)

Black Bean Salad
1 can black beans rinsed
1 cup frozen corn
1 can diced green chilies
1 cup salsa
Juice from 1/2 lime
Seasonings to taste, I used Penzeys Adobo Seasoning which has onion, garlic, black pepper, oregano, cumin and cayenne; add a bit of salt too
Let this sit and meld together while you prep the other parts

Thaw and remove the tails of the shrimp, I usually get size 36/40 - they are pretty versatile and not too small when cooked.  After the shrimp have thawed I cut them into smaller pieces (about 3 cuts per shrimp) and sauteed them in a pan with the juice from half a lemon and about 1 Tbsp. olive oil.  You really are just warming the shrimp up and don't want to overcook them otherwise they get really tough quickly.

I heated the tortillas in a small pan, just about a minute per side per tortilla.

Toppings...whatever you like for toppings works, we had avocado, tomato, lettuce, sour cream and Franks Red Hot. 

So, there you have it, two very simple recipes that can be made from fairly standard kitchen ingredients and are done faster than a pizza can be delivered :) Bon Appetite