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Crunch Wrap Supreme à la Lizzy

12 Mar

It’s that time of the year again where things are getting busy with school, I’m starting cooking projects when I don’t have the time, but I can’t wait to eat the cooking projects either. Story of my life. My roommate had mentioned she was craving taco bell, and since I am incredibly indecisive I decided that I wanted what she wanted, taco bell… specfically a crunch wrap supreme.

So, I decided to make it.

It turned out AMAZING! The best part is, its nice an compact, I was able to eat it in hand on the way to the library (no joke!). Even was able to run into two people, give them hugs, and not get any of my ridiculous sauce on them. They were impressed, to say the least. This is perfect for girls on the go! Try it. You’ll enjoy.

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Baked Cajun Sweet Potato Fries

1 Mar

You’ll need:

  • 1 large sweet potato
  • large bowl
  • ice cubes
  • cold water
  • olive oil
  • salt
  • pepper
  • cajun seasoning

For THE SAUCE:

Directions:

  1. Preheat your oven to 375*F
  2. Cut the tip of your sweet potatoes so that it will stand up straight; I do this to make slicing sweet potatoes easier. This way it won’t roll around under your knife. 
  3. Next, when your sweet potato has been sliced, place the fries in a large bowl of water and ice for about a half hour to an hour to remove some of the starch. This will help to make the fries softer on the inside!
  4. After the fries have soaked, place them in a tupper ware or a large plastic bag with olive oil, and shake them around until coated. Finally, place them on a baking tray, cover with cajun seasoning, salt, and pepper, and bake for about 30 minutes.
  5. Then Enjoy! Try this with Jamie’s Avacado-Lime Aoili sauce, so good!

Coconut, Lime, Cilantro and White Bean Soup

1 Mar

This soup is quick, refreshing, and versitile! It’s a summer soup served cold, or you can prepare it another way and make it a comfy winter soup. Store it in a mason jar and throw it your bag for lunch.

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Bronze-Medalist Curried Pumpkin and Tomato Soup

21 Feb

So I bet you’re wondering why this recipe gets a fun name. About 2 weeks ago, a local business called for entries for a cooking competition, under the parameters of something simple, student friends, and under $10. Like any day, I looked at what we had leftover in our fridge. We had half a can of pumpkin leftover after making a delicious pumpkin risotto recipe, and I decided to use the other half on a curried pumpkin and tomato soup! I submitted the recipe, was chosen out of around 50 people to compete for 1st place among two other contestants. I came happily in third, and decided to share the recipe with everyone.

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Spicy-Crispy Shrimp Tacos

16 Feb

Spicy Crunch Shrimp Tacos

You’ll need:

SHRIMP

  • 1/2 lb of shrimp
  • 1/4 cup flour
  • 1 egg
  • 1/2 to 3/4 cup panko bread crumbs
  • oil for frying

SPICEY SAUCY SAUCE

  • 1/3 cup mayonaise
  • generous squirt of Sriracha chili sauce
  • a few splashes of tabasco Sauce

THE OTHER FIXINGS

  • shredded lettuce
  • diced onions
  • diced tomatoes
  • avacado
  • whatever else makes you happy, lime can be fun?
  • tortilla bread, 8in is great

DIRECTIONS:

  1. Peel and devien your shrimps and place them in a plastic ziplock bag. Add the flour to your shrimp-bag, and toss it around like crazy.
  2. Play catch with your friends, perhaps. You can get fun with your now floured-shrimp-bag.
  3. Whip up your eggs in a bowl with a fork.
  4. Prepare your panko crumbs on a plate.
  5. Take one shrimp, dip it in the egg batter, and place it in the panko crumbs. Do it to all your shrimp.
  6. Heat up your oil in a small pot over medium-high heat and fry those babies up until they’re nicely browned.
  7. Once cooked, remove from the oil, pat dry.
  8. Mix up your mayonaise, sriracha, and tabasco mixture in a small bowl
  9. add the shrimp and stir them around until covered.
  10. Finally, garnish your taco with all your fixings (including guacamole) and add shrimp!
  11. Since lime is fun, squeeze a wedge on top for good measure. Then throw your lime in your cerveza, it goes well with this meal.

Enjoy!

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