Shrimp & Avacado pico

  Here is a simple, fresh, & versatile recipe

Shrimp & Avacado Pico

                                                                 what you will need:

*1 ripe but firm AVACADO

*1 cup prepared SHRIMP

( **see below for shrimp prep)

*1/3 cup diced white or red ONION

* 1 diced TOMATO

* 1 tbs fresh LIME JUICE

*1/2 cup chopped fresh CILANTRO

* 1 good pinch SEA SALT

*1/2 tbs ground CUMIN

(preferable freshly

ground from whole seeds)

*1 chopped JALAPENO                                                                                                (if desired)

                                     what you will do:

(**shrimp prep: peel and clean raw shrimp. Boil a small pot of

water with 1 tbs lemon juice and 1 tbs old bay seasoning. Boil shrimp, remove from heat using a slotted spoon once it turns a light pink color and immediately place in a bowl of ice water. Let chill for 10 minutes – you can do this while you are chopping other ingredients- Once chilled, chop each shrmp into 3 peices)

*In a bowl add CUMIN, SALT , & CILANTO  to the AVACADO. Toss GENTLY. Add all other ingredients and toss GENTLY once more.

that’s it. you’re done.

serve atop tacos, burritos ,  ENCHILADAS,  or with CHIPS.                  ENJOY!!!

spinach enchiladas

easy spinach enchiladas

Here is one of my own recipes: Spinach enchiladas. *** You can add cooked chicken, , mushrooms, onions, or any of your favorite Mexican food ingredients to these to give them your personal touch. ( We like ours with mushrooms!)

Although it looks like there are a lot of step, I created these with “easy” in mind. I promise that is what they are. Enjoy!

what you will need:

• large rectangular glass oven safe cookware.
• 1 block 1/3 less fat plain cream cheese
• about 10 ounces shredded colby -jack cheese (I buy block and shred my own.)
• large size ( burrito) flour tortillas
• 2 -16oz. packs frozen chopped spinach
• 1- 16oz jar taco sauce
• 2 packages enchilada sauce mix ( like McCormick)

topping suggestions: black olives, green onions, diced jalapenos, sour cream

makes 6 enchiladas

1. preheat oven to 425*
2. grease bottom of cooking dish (about 1 tbs. canola oil works great)
3. thaw and drain spinach well
4. prepare 1 package enchilada sauce according to package, substituting 16 oz. taco sauce for tomato sauce.
5. spoon a little bit of sauce into bottom of cooking dish, spread evenly
6. divide colbly-jack cheese into 2 bowls- half in each
7. layer onto the center of each tortilla: 1/6 cream cheese, 1/6 spinach, (***this is when you would add other ingredients to the layering), and 1/6 from one of the bowls of colby-jack
8. open the other package of enchilada sauce mix and spoon about 1/2 tsp of the mixture onto the other ingredients on each of the tortillas (you will have about 1/2 the package left over)
9. wrap tightly , folding both ends in.
10. place enchiladas side by side in pan
11. spoon sauce half of the sauce over the top, making sure to let some seep down between each one (this will make them easier to remove)
12. cover and bake for about 15 minutes.
13. remove from oven and sprinkle remaining colby-jack cheese onto the top of each one.
14. re-cover and bake for 10 more minutes
15. remove from oven

To serve: divide remaining sauce onto plates and with a spatula, carefully remove each enchilada and place on sauce.

Top with green onions, black olives, sliced jalapenos, and sour cream ( if desired)