Foodie Friday ~ Lime-Shrimp Avocado Pasta

lime-shrimp-avocado-pasta-salad

2 pounds uncooked shrimp – peeled, deveined, and chopped

1/4 cup lime juice

1 (16 ounce) package uncooked cellentani (corkscrew) pasta

4 avocados – peeled, pitted and diced

1 pint grape tomatoes, quartered

1 large red onion, chopped

1/2 cup chopped fresh cilantro

1/3 cup olive oil

1/4 cup lime juice

2 cloves garlic, minced

1 teaspoon Worcestershire sauce

1 teaspoon dry mustard

salt and ground black pepper to taste

Directions:

Marinate shrimp overnight with 1/4 cup lime juice in a large bowl covered with plastic wrap. Drain shrimp.

Heat shrimp in a microwave-safe bowl until they are bright pink on the outside, about 6 minutes. Allow shrimp to cool.

Bring a large pot of lightly salted water to a boil. Cook cellentani in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain, then rinse with cold water until cool.

Mix shrimp, pasta, avocados, grape tomatoes, red onion, and cilantro in a bowl.

Whisk olive oil, 1/4 cup lime juice, garlic, Worcestershire sauce, dry mustard, salt, and black pepper in a bowl until dressing is well mixed.

Pour dressing over shrimp mixture; toss to coat. Chill before serving.

Foodie Friday ~ Black Bean & Sweet Potato Quesadillas

quesadilla

1 large sweet potato, peeled and diced

1 teaspoon chopped fresh cilantro

1/4 teaspoon chili powder

1/2 teaspoon salt

1/4 cup frozen corn

1 (19 ounce) can black beans, drained and rinsed

8 (8 inch) flour tortillas

1 cup shredded Cheddar cheese

cooking spray

Directions

Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, about 15 minutes. Drain and transfer to a bowl. Mash sweet potatoes and mix in cilantro, chili powder, and salt.

Place corn in a microwave-safe bowl and microwave on high until warmed, 1 to 2 minutes.

Spread 1/4 cup sweet potato mixture onto 1 tortilla; cover with 1/4 cup black beans and 1 tablespoon corn. Sprinkle 1/4 cup Cheddar cheese atop corn; cover with a tortilla. Repeat with remaining tortillas and fillings.

Spray a frying pan with cooking spray and place over medium heat; cook 1 quesadilla in the hot pan until cheese is melted and beans are heated through, 3 to 4 minutes per side. Repeat with remaining quesadillas; slice into quarters.

Foodie Friday ~ Crock Pot Cream Cheese Chicken

CreamCheeseChicken

3 lbs chicken pieces

1 (2/3 ounce) package Italian salad dressing mix

4 tablespoons melted butter (divided)

1 small onion, chopped

1 garlic clove, chopped

1 (10 1/2 ounce) can cream of chicken soup

8 ounces cream cheese

1/2 cup chicken broth

Directions:

Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tablespoons melted butter.

Cook on low for 4-6 hours.

Melt 2 tablespoons butter in a sauce pan and saute onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth.

Add this mixture to crock pot and cook on low for an additional hour. Enjoy!

Foodie Friday ~ Grilled Salmon With Vegetables

salmon_with_grilled_veg

2 -16 ounces fresh salmon fillets

4 -6 cups total chopped vegetables, zucchini, onion, bell pepper, mushroom, tomato

1 tablespoon basil

1 tablespoon oregano

1 tablespoon minced garlic

1/4-1/2 teaspoon crushed red pepper flakes

2 tablespoons olive oil

1 teaspoon seasoning salt

1 teaspoon lemon pepper

1 teaspoon garlic powder

2 tablespoons lemon juice

1 tablespoon toasted sesame seeds

1/2 cup grated mozzarella cheese

1/4 cup grated parmesan cheese

Directions:

Rinse and pat dry salmon filets. Season with a little lemon pepper and salt.

Oil large sheet of heavy duty aluminum foil.

Mix vegetables and remaining ingredients (except cheeses) in large bowl. Combine well.

Place filets on foil and cover with vegetable mixture. Place a few pats of butter on top. Sprinkle with cheese.

Cover with another large sheet of foil (also oiled to prevent cheese from sticking)and seal edges. Double wrap with foil (if using grill).

Grill 10-15 minutes per side at medium heat, or bake at 375 about 30 minutes.

Dish is done when fish flakes and vegetables are cooked but still firm.