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Roasted Long Hot Peppers
Roasted Long Hot Peppers
INGREDIENTS
DIRECTIONS
Preheat oven to 375 degrees. In an 8 inch square or 9×13 inch baking pan (depending on how many peppers you have), toss peppers in olive oil and spread in an even layer in pan (no overlapping). If using garlic, simply give the papery cloves a good smash – they will be imparting their essence here, and you will remove them before serving/storing. I would use 4 garlic cloves per 10 peppers. Sprinkle generously with kosher salt. Roast peppers for 35-40 minutes, or until completely softened and starting to turn golden brown. Cool for ten minutes before serving, or cool to room temperature and store in air tight container in the fridge, up to two weeks.
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Shrimp and Corn Tacos
Shrimp and Corn Tacos
INGREDIENTS
DIRECTIONS
Heat oil in a large skillet over medium-high. Add onion, jalapeno, and garlic; season with salt and pepper. Cook, stirring occasionally, until onions are softened, 4 to 5 minutes.
Add tomatoes and corn; cook, stirring occasionally, until corn is sautéed through and tomatoes are soft, 4 to 5 minutes.
Add shrimp and cook, stirring occasionally, until opaque throughout, 2 to 3 minutes. Serve immediately with tortillas, cabbage, salsa, sour cream, and lime wedges.
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Raspberry Smoothie
Raspberry Smoothie
INGREDIENTS
DIRECTIONS
Blend all ingredients in blender until smooth
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