Tag Archives: corn

Shrimp-Avocado Tostadas

Hello, and happy Saturday! I’m using this weekend for catching up on my blog! I have five new “What’s for Dinner Tonight?” recipes to share with you, so get ready!!!

Here’s the first one: Shrimp-Avocado Tostadas! They were so refreshing and flavorful, and were a perfect way to end a beautiful spring day!

What’s for Dinner Tonight, Week 1

Monday:

Shrimp-Avocado Tostadas

(Adapted from Rachael Ray Magazine Dec/Jan 2005)

Ingredients

1 pounds thawed frozen deveined large shrimp, peeled and halved lengthwise
10 5-inch corn tortillas
Olive oil for brushing 1 ripe Hass avocados, halved and pitted
1 ½ tablespoons fresh lime juice
2 ripe plum tomatoes, cut into ¼” dice
4 ounces feta cheese, crumbled
½ cup thawed frozen shelled edamame
½ cup thawed frozen yellow corn
½ small head of romaine, trimmed and thinly sliced crosswise
1 tablespoons distilled white vinegar
1 tablespoon finely chopped fresh mint
½ teaspoon sugar
½ teaspoon salt ¼ teaspoon pepper
¼ cup extra-virgin olive oil
¾ cup sour cream or Greek yogurt

Directions

In a large saucepan, bring 4 quarts of water to a boil.  Stir in the shrimp, turn off the heat and let stand until the shrimp are just firm, about 2 minutes.  Drain the shrimp in a colander, and then cover with 2 cups of ice cubes to cool. (Leave this part out if your shrimp are pre-cooked)

Preheat the over to 450 degrees.  Place 5 tortillas on each of 2 baking sheets (line with foil for easy cleanup).  Brush both side of the tortillas lightly with oil.  Bake 6 to 9 minutes, until crisp and a shade darker. Transfer the tortillas to a rack to cool; repeat with the remaining tortillas.

Cut the avocados into ½” dice and put in a large salad bowl.  Add 2 tablespoons of the lime juice and the tomatoes and toss.

Add the shrimp, cheese, edamame, corn and romaine; do not toss.

Whisk the vinegar with the mint, the remaining 1 tablespoon of lime juice, the sugar, salt and pepper.  Gradually whisk in the olive oil.

Drizzle the dressing over the shrimp mixture, toss and season to taste.

To serve, spread each tortilla with sour cream or plain Greek yogurt and top with the shrimp mixture.

YUM!

Lime and Honey Glazed Salmon with Warm Black Bean and Corn Salad

My “What’s for Dinner Tonight?” recipe for Thursday was Lime and Honey Glazed Salmon with Warm Black Bean and Corn Salad! It was so good! The honey gave the salmon such a nice, subtle, sweet flavor, and it was delicious over the warm salad that had some nice spice to it!

What’s For Dinner Tonight, Week 1

Thursday:

Lime and Honey Glazed Salmon with Warm Black Bean and Corn Salad

(Adapted from Rachael Ray: 365 No Repeats)

Ingredients

4 tablespoons extra-virgin olive oil
1 medium red onion, chopped
2 large garlic cloves, chopped
½ teaspoon crushed red pepper flakes
1 teaspoon ground cumin
Salt and freshly ground black pepper
Juice of two limes
3 tablespoons honey
4 6-ounce salmon fillets
1 red bell pepper, cored, seeded and chopped
1 10-ounce box frozen corn kernels, defrosted
½ cup chicken stock or broth
1 15-ounce can black beans, rinsed and drained
2 to 3 tablespoons fresh cilantro leaves, chopped
6 cups baby spinach

Directions

Preheat a medium skillet over medium heat with 2 tablespoons of the olive oil.  Add onion, garlic, red pepper flakes, cumin, salt and pepper.  Cook stirring occasionally for 3 minutes.

While the onions are cooking, preheat a medium non-stick skillet over medium-high heat with the remaining 2 tablespoons of olive oil.  In a shallow dish, combine the juice of 1 lime, honey, salt and pepper.

Add the salmon fillets to the lime-honey mixture and toss to coat thoroughly.

Add the seasoned salmon to the hot skillet and cook until just cooked through, about 3 to 4 minutes on each side.

To the cooked onions, add the bell peppers and corn kernels and cook for 1 minute.

Add the chicken stock and continue to cook for another 2 minutes.

Add the black beans and cook until the beans are just heated through.

Remove the skillet from the heat and add the juice of the second lime, the cilantro and spinach.

Toss to wilt the spinach and then taste and adjust the seasonings.

Serve the lime and honey glazed salmon on top of the warm black bean and corn salad and enjoy!

This tastes awesome cold too, so it makes a great, easy left-over dish too!

Not Just for Snacking!

A couple of weeks ago, I recieved a lovely package from Frito Lay! There was all kinds of goodies – most of which just happened to be some of my families favorite snack products! There were the good old Classic Lays Potato Chips, Tostidos Scoops! Tortilla Chips, Fritos Original Corn Chips, Tostidos Medium Salsa, and Salsa Con Queso! Needless to say, everyone in my family were pretty excited and these snacks were devoured within a few days!

There was one snack however, that we had never tried before – Baked! Lays Southwestern Ranch Potato Chips! I’ve had regular Baked! Lays before, but had never heard of this flavor! We were all pretty excited to try it!

Baked! Lays Southwestern Ranch Flavored Potato Chips

Overall Score: 4/5

These chips were a big hit in my house! As with the other Baked Lays products, these chips are light and not greasy.  The Ranch flavor isn’t just those annoying seasonings on top of the chips that usually end up all over your fingers,  it is baked right into the chip itself so the flavor really lasts on your palate.  The ranch flavor is present at your first bite but then because the spices are baked in you get hit slightly in the back of your throat with a kick of the red pepper blend.  They are baked, not fried so you definately don’t have the guilt if you eat most of the bag!

After trying these chips, I thought it would be fun to use them in a recipe! Here’s what I came up with:

Southwestern Potato Crusted Tenders


Ingredients:

  • 1 1/2 lbs – 2 lbs Chicken Tenderloins or chicken cut into thin strips
  • 1 1/2 cups  Baked Lays Southwestern Ranch Potato Chips
  • 1/2 cup plain yogurt (I used homemade [RECIPE TO COME!] but this can easily be substituted with sour cream, mayo, ranch dressing, or your most common egg/milk mixture!)

Directions

Place chips in a bag, and crush into crumbs. Once fully crushed, transfer to a plate. Spoon yogurt onto another plate.

Dip the chicken pieces first in the yogurt and then dredge in the potato chips. Get them as covered as possible.

Once coated in the chips, place in a 9×13 greased baking sheet.

Put in oven for 20-25 minutes at 400 degrees.

MMMM… these were sooo good! Crunchy and flavorful from the Southwestern Ranch Chips! I served these along side some baked sweet potato fries and some sweet corn! It was a really great meal!

Any leftovers would be great cut up on top of Nachos – Just layer Tostidos Scoops!, the chicken, and shredded cheese, and pop in the microwave for a couple minutes until the cheese had melted! You could even serve the nachos with Tostidos Salsa or Salsa Con Queso too!

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As for the other products:

My mom loves Fritos – especially along side a good horseradish dip! And the Classic Lays paired with a yummy sandwich! My dad loves the salsa paired with the Scoops!, or with a good plate of cheesy Nachos!

My brother loves it when I make him his favorite Philly Cheese Steak Quesadilla – he dips it in the Salsa Con Queso…

…and of course has some Scoops! on the side!

For the Quesadilla, all I do is cook up some Philly Cheese Steak meat on the stove top, then layer it in between two flour tortillas with lots of shredded cheese! Then I just pop it into the microwave for two minutes, and it’s done! He also likes it with pepperoni inside too! What can I say.. my brother loves his meat and cheese!