Shrimp Cocktail and Quesadillas

My family loves movies and I try to see as many of them as I can before the awards shows start.  This year I didn't see as many as I'd like because my in laws moved away to California and therefore...so did my free babysitter.

But I love watching the Globes and the Oscars! And I love to prepare food for the events.  If I had more friends, I'd throw a watching party.  Maybe next year.

My daugther loves to help me in the kitchen and she made the 5 layer dip all by herself.  She peeled the avocados, smashed them and layered the ingredients into plastic martini glasses that I found at Party City.

I also made The Pioneer Woman's Quesadillas de Camarones and they were a huge hit...although I said a few cuss words when I tried to flip the quesadillas and the filling went flying. I think I didn't use enough cheese.  I used the left over filling in soft tacos later in the week and I think this is how we'll serve them from now on. YUM!

Quesadillas de Camarones
adapted from The Pioneer Woman

Flour Tortillas
12 whole large shrimp, peeled and deveined
8 ounces, fluid Mexican Red Sauce (Jalapeno Salsa)
1 Red Onion, sliced
1 Red Bell Pepper, sliced
1 Green Bell Pepper, Sliced
2 jalapenos, sliced (leave seeds in if you like spicy)
2 cups grated Monterey Jack or Colby Cheese
2 tbsp olive oil
Salt to taste

Slice the veggies into strips and cook in a large skillet over high heat with olive oil.  Cook until the veggies soften and start to turn black on the edges. Remove to a plate.

Return skillet to high heat and add the shrimp and sauce.  Cook, stirring occasionally until the shrimp is pink.  Remove the shrimp to a cutting board and chop into bite sized pieces.

In a separate skillet, heat a tablespoon of butter, place tortilla in the skillet and then start adding ingredients.  Start with the cheese, then veggies and shrimp...top with more cheese and a second tortilla.  Cook both sides, being VERY careful and possibly using two spatulas and a crane to turn.   Remove from the skillet and cut into wedges. 

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The other item I made was a Shrimp-Tomatillo Cocktail that I found in the March 2010 Food Network Magazine.  I tweaked the recipe a little bit to suit my own taste and everyone loved it.  It also made a great dip for chips and the chicken quesadillas. P.S. My kids didn't eat this one...I made it spicy.

Shrimp Tomatillo Cocktail

adapted from Food Network Magazine

For the Shrimp
Kosher Salt
1 tbsp coriander seeds
2 tsp black peppercorns
2 lemons, quartered
1 pound large shrimp, peeled and deveined

For the sauce
12 tomatillos, husked and rinsed
1 large red onion, coarsely chopped
3 cloves of garlic
3 jalapeno peppers
3 tbsp canola oil
Kosher salt and ground pepper
2 cups fresh spinach
3 tbsp rice vinegar
1/4 horseradish ( or less...to your taste)
1/2 cup chopped cilantro
1 tbsp honey

Prepare the shrimp: Combine 8 cups cold water, 2 tablespoons salt, the coriander and peppercorns in a large pan. Squeeze in the lemon juice and throw in the wedges. Boil for 5 minutes, then remove from the heat, add the shrimp, cover and set aside, 15 minutes. Strain and transfer the shrimp to a bowl; cover and chill at least 1 hour.

The sauce should be made in several hours in advance so that the flavors can blend: Preheat the oven to 350 degrees F. Place the tomatillos, onion, garlic and jalapenos in a roasting pan. Toss with the canola oil and season with salt and pepper. Roast until soft, tossing occasionally, 25 to 35 minutes. Warning: the smell from the oven will bring everyone to the kitchen.  Have a snack prepared!

Cook the spinach in a saucepan of boiling water, about 1 minute. Drain, squeeze dry and transfer to a food processor. Add the tomatillo mixture, vinegar, horseradish, cilantro and honey and pulse until smooth; season with salt and pepper. Transfer to a bowl, cover and chill at least 1 hour. Bring to room temperature 15 minutes before serving. Serve the sauce and shrimp in shot glasses or martini glasses.

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Corn Chowder with Chilies

My brother in law Andrew invited us to dinner tonight. I sent him a text message and asked if there was anything I could bring. He said yes and sent a list:

• hamburger
• hot dogs
• a starch

Wow...I guess I'M buying dinner!

I sent another text and asked which members of the family were going to be attending. He told me to plan for 9 people. I then asked if he had buns? Nope.

Yesterday, Ree told me to make this fabulous chowder and since I do everything Ree tells me too....I thought it would go great with our burgers since the temps finally cooled off here in Colorado. Did you see on the news? Our mountains got their first snow of the season.

So...I whipped this up in my little apartment kitchen and I'm taking it to my in laws house. I hope they like it....I'll let you know.

By the way....I ate a whole bowl of it right after I cooked it and it's so yummy and perfect for fall.  I think I'll be making this a lot this winter.

Corn Chowder with Chilies
adapted from The Pioneer Woman

3 slices Bacon, Cut Into 1/2-inch Pieces
2 Tablespoons Butter
1 whole Yellow Onion, Diced
4 Cups Corn
1 1/2  whole Chipotle Peppers In Adobo Sauce, Finely Diced
1 whole 4-ounce Can Diced Green Chilies
32 ounces, fluid Low Sodium Chicken Broth
1-½ cup Heavy Whipping Cream
1 ½ teaspoons Kosher Salt (more To Taste)
3 Tablespoons Corn Meal OR Masa
¼ cups Water


Add bacon pieces to a pot over medium heat. Cook for 5 minutes. Throw in diced onion and stir, cooking the onion for  4 minutes. Add butter and melt. Add corn. Stir and cook for one minute. Add both kinds of chilies and stir.

Pour in chicken broth and cream. Add salt. Stir and bring to a boil. Reduce heat to low.

Combine cornmeal (or masa) with water. Stir to combine, then pour into the chowder. Cover and cook for 15 minutes over low heat. If chowder needs more thickening, add another tablespoon of cornmeal mixed with water. Cook for another ten minutes.

Serve with crusty sourdough bread or in a bread bowl with a dry Riesling.  Fabulous!

Cinnamon Bread

Yesterday...I was sitting at my desk reading twitter when my new best friend Ree tweeted that she was enjoying some delicious Homemade Cinnamon Bread. Over the weekend, my new best friend Ree started following me after I made some witty commentary about her fallen tree. And because I asked her.

Ree doesn't know it yet...but we have a lot in common, but in reverse. She went from being a city girl to a country girl and I did it the other way around. I used to live in the country and deal with cows on my porch. Oh...those were the days.

It was only 56 degrees in Denver yesterday so as I scanned the list of ingredients I decided that I would also make this bread. I'm going to tell you right now that this takes all day. Dough has to rise twice. But it's worth it and it will teach your preschoolers a lesson in patience.

  No...it's not ready yet.

I had a situation where I couldn't find my rolling pin.  I believe it's packed and in the basement storage room...so I used a can of beer from the fridge.  Sorry your beer is slippery honey!

Homemade Cinnamon Bread
adapted from Ree...The Pioneer Woman

1 cup Milk
6 Tablespoons Butter
2-½ teaspoons Active Dry Yeast
2 whole Eggs
⅓ cups Sugar
3-½ cups All-purpose Flour
1 teaspoon Salt
⅓ cups Sugar
2 Tablespoons Cinnamon
Egg And Milk, Mixed Together, For Brushing
Softened Butter, For Smearing And Greasing

Melt the butter with milk. Heat until very warm, but don’t boil. Allow to cool until still warm to the touch, but not hot. Sprinkle (don't dump it in) yeast over the top, stir it gently, and allow to sit for 10 minutes.

In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add the salt and half of the flour and beat on medium speed until combined. Add the other half and beat until combined.

Switch to the dough hook attachment and beat/knead dough on medium speed for eight to ten minutes. If dough is too sticky, add 1/4 cup flour and beat again for 5 minutes.

Warm a metal or glass mixing bowl by running hot water into it, so it’s warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover the bowl in plastic wrap and set it in a warm place for at least 2 hours.  Let it sit longer if you can.

Turn dough out onto the work surface. Roll into a  rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.

Grease a loaf pan with softened butter. Place the dough, seam down, in the pan. Cover it with plastic wrap and allow to rise for 2 hours.

Preheat oven to 350 degrees.

Mix together an egg with a little milk, and brush over the top of your bread. Bake for 40 minutes on a middle/lower rack in the oven. Remove from the pan and allow bread to cool. Slice and serve with butter.