Tag Archives: rachael ray

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


Shrimp-Avocado Tostadas

(Adapted from Rachael Ray Magazine Dec/Jan 2005)


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


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.



Spanikopita Burgers

My “What’s for Dinner Tonight?” recipe for Tuesday was Spanikopita Burgers! They were so juicy all of the flavors balanced out great! Topped with Homemade Tzatziki, and a side of Tator Tots, these were these were the perfect weeknight meal!

What’s For Dinner Tonight, Week 1


Spanikopita Burgers with Homemade Tzatziki Sauce

(Adapted from Rachael Ray: 365 No Repeats)


1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 small red onion
1 10-ounce box frozen spinach, thawed
2 teaspoons dried oregano
1 ½ pounds ground chicken breast or ground turkey breast
¼ pound crumbled feta cheese
1 tablespoon grill seasoning
¼ seedless cucumber, peeled, trimmed and coarsely chopped
Juice of one lemon
1 cup plain Greek yogurt
Salt and freshly ground pepper
4 rolls, split


Heat a large nonstick skillet over medium-low heat.  Add the olive oil and butter.  When the butter melts, add the chopped red onion and cook for 5 minutes.  Transfer the onion to a large bowl to cool.

Wring the thawed spinach dry by twisting in a clean kitchen town over the sink.  Break up the block of spinach as you add it to the cooled onion.  Season with 1 teaspoon of the oregano.  Add the ground chicken and feta, then the grill seasoning and a healthy drizzle of olive oil.  Mix it all together then divide the mixture into four equal sections.  Form 4 patties, each 1 inch thick.  In the same skillet, cook the patties over medium-high heat for 5 minutes on each side.

Toast the rolls.  Place the chopped cucumber in a food processor with the yogurt, remaining oregano and lemon juice.  Add a little salt and process until smooth.  Slather the roll bottoms with the yogurt sauce and top with cooked burgers.


These were great! The feta gave them such strong flavor, and the Tzatziki sauce was delicious as well!

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


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

(Adapted from Rachael Ray: 365 No Repeats)


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


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!