Shrimp Enchiladas with White Cheese Sauce

These sassy…oh, I mean saucy, shrimp enchiladas are full of flavor, creamy, and simply delicious. I personally went back for a third piece, and my friends had seconds.  I think you will too!

Shrimp Enchiladas with White Cheese Sauce
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Prep Time: 30 minutes

Cook Time: 30 minutes

1 hour

Serves 4-6

Serving Size: 1 whole filled tortilla

Shrimp Enchiladas with White Cheese Sauce

Full of flavor, creamy, saucy, delicious! You won't be disappointed.....try these tonight!

Ingredients

    Cheese Sauce
  • 4 tbsp butter
  • 4 tbsp flour
  • 1 1/2 cups chicken broth
  • 1 cup sour cream
  • 2 cups grated jack cheese (best to grate fresh cheese yourself); reserve 1/2 cup for topping
  • 1/2 cup salsa verde
  • Filling
  • 1 1/2 pounds raw shrimp, shells and tail removed (I pre-grilled the shrimp, and chopped into pieces)
  • 2 tbsp olive oil
  • 1/2 red bell pepper, chopped
  • 1/2 onion, chopped
  • 1 cup shredded carrots
  • 3 cups spinach, fresh
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp seasoning salt
  • 1/2 tsp cumin powder
  • 1/2 tsp table salt
  • 1/2 tsp lemon pepper
  • 1/2 cup chopped cilantro, fresh
  • 6 burrito size tortillas (find the most authentic brand for the best flavor and texture)

Instructions

  1. Preheat oven to 350 degrees.
  2. Make cheese sauce. In a large sauce pan, melt butter over medium-high heat.
  3. Add flour, while stirring constantly. It will turn into a paste.
  4. Add chicken broth slowly, while constantly stirring, until fully combined. Let it come to a slight boil, which will slightly thicken it.
  5. Add 1 1/2 cups grated cheese, stirring to melt and combine.
  6. Add sour cream and salsa verde, stirring to combine.
  7. Remove from heat, cover and set aside.
  8. Make the filling. Grill, roast or saute shrimp until just done (do not overcook....better slightly undercooked since they will go in oven as well)
  9. Chop shrimp into chunks, and set aside.
  10. In a large frying pan, heat oil over medium heat.
  11. Saute red pepper, onion and carrots for about 4 minutes.
  12. Add spinach and continue to cook until spinach is wilted.
  13. Add shrimp, all the spices/herbs, and about 3/4 cup of the cheese sauce. Gently stir to combine.
  14. Remove from heat.
  15. Using a 9x13 casserole dish, pour a little cheese sauce on the bottom of pan.
  16. Fill each tortilla with filling, roll up, and place in casserole dish.
  17. Pour the remaining cheese sauce over the tortillas. Sprinkle with remaining 1/2 cup cheese.
  18. Bake for 20 minutes. Remove and let sit for about 5 minutes, then serve.
  19. Top with fresh chopped cilantro if desired. Enjoy!
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Roasted Red Pepper & Artichoke Tapenade

Easy, tasty tapenade to serve as an appetizer at dinner parties or potlucks.  Serve with your favorite  cracker, crostini or pita bread.  Can also be used on sandwiches or as a topping to grilled chicken.

Roasted Red Pepper & Artichoke Tapenade
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1 ratings

Prep Time: 10 minutes

10 minutes

2 cups

Roasted Red Pepper & Artichoke Tapenade

Delicious, addicting tapenade, great for dinner parties, with many other uses as well.

Ingredients

  • 1 large jar of roasted red peppers
  • 2 small jars of grilled, marinaded artichoke hearts
  • 8-10 pitted kalamata olives
  • 2 cloves roasted garlic
  • 1/2 cup grated parmesan cheese
  • Dash salt and peppers

Instructions

  1. Add all ingredients to a food processor.
  2. Pulse until chopped to a finely chopped tapenade.
  3. Transfer to a bowl, and serve with pita bread, pita chips, crackers, etc.
  4. Note: You can also blend the ingredients in the processor until a you reach a smooth consistency for a different texture dip (like a hummus), which can also be used as an aioli on sandwiches, or as a great dip for focaccia bread.
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Pan Seared Pork Chops with Lemon Cream Sauce

Brining these pork chops is the secret to juicy, moist meat. Adding the lemon cream sauce adds additional fresh flavors, as well as even more moisture. You will love this recipe!

Pan Seared Pork Chops with Lemon Cream Sauce
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Prep Time: 15 minutes

Cook Time: 30 minutes

45 minutes

4 pork chops

Pan Seared Pork Chops with Lemon Cream Sauce

Pork chops.....the other white meat. Seriously though, this was my first time cooking pork chops, because I am usually not a fan due to the dryness of the meat. I like my proteins to be moist. So I was determined to make a chop that would be juicy and moist. Brining any meat is definitely the way to go to produce juicy, flavorful and moist meats. Then, adding a refreshing lemon cream sauce just takes it to the top.

Ingredients

    Pork Chop Brine:
  • 4 bone-in pork chops
  • 1/2 cup salt
  • 1/2 cup brown sugar
  • 1 tsp garlic powder
  • 1 tsp each of dried basil, parsley, thyme
  • 3 tbsp chives or scallions, chopped
  • 2 cups hot water
  • 2 cups cold water
  • Lemon cream sauce
  • Juice and zest of 2 lemons
  • 1/4 cup white wine
  • 2 tbsp butter (and another 1/4 cup for chops)
  • 1/4 cup onions, chopped
  • 2 cloves garlic, chopped
  • 1/2 cup heavy whipping cream
  • 1 tsp each of dried basil, tarragon, parsley
  • Dash of salt and pepper
  • 2-3 tbsp sugar (optional)

Instructions

    For the brine:
  1. In a large container, add the salt, sugar and hot water. Blend until both are dissolved.
  2. Add herbs and cold water.
  3. Add pork chops. Seal container.
  4. Refrigerate for 6-12 hours.
  5. For the sauce:
  6. Zest and juice the lemons in a separate bowl and set aside.
  7. In a large sauce pan, over medium heat, add the butter, garlic and onion. Saute for about 3 minutes.
  8. Add the wine, and cook until alcohol/liquid is mostly evaporated.
  9. Slowly add the cream and mix until blended. Continue to cook until it slightly thickens.
  10. Add herbs and spices, lemon zest and lemon juice. Stir to combine. Remove from heat.
  11. If your lemons are a bit sour, you may want to add a little sugar to the sauce while cooking. Always taste to see.
  12. This can be made ahead and refrigerated until ready to serve. Just reheat.
  13. For the pork chops:
  14. In a large sauce/fry pan, over medium heat, melt the 1/4 cup butter.
  15. Remove pork chops from brine (discard brine), and add pork chops to pan.
  16. Cook for approximately 4 minutes, then flip chop.
  17. Baste the chop with butter a couple times, and cook for another 4 minutes.
  18. Depending on the thickness of your chop, you made need to flip and baste them a couple more times. Internal temperature should be 145 degrees when done.
  19. Remove from pan.
  20. Serve with a drizzle of lemon cream sauce.
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Crab Cakes with lemon yogurt and cucumber sauce

Crab cakes are tricky. I prefer mine with no filler, and mostly crab. I created these delicious cakes, with only a very small amount of gluten free crackers as filler, and egg whites used to bind them.  Served with the lemon yogurt sauce, you will love this version to make on your own. Don’t be scared.

Crab cakes with lemon yogurt and cucumber sauce
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Prep Time: 30 minutes

Cook Time: 15 minutes

45 minutes

8-10 small patties

Crab cakes with lemon yogurt and cucumber sauce

I love a high-quality crab cake, meaning, mostly all crab meat. It's kind of difficult to make a really decent crab cake. I have gone through several trial and error. I am picky about them being moist on the inside, and slightly crisp on the outside, with great flavor. I think I have finally created just that. Try for yourself!

Ingredients

    Yogurt Sauce:
  • 1/2 cup lemon flavored greek yogurt
  • 12 fresh chives, diced
  • 1/2 cucumber, seeded and cut into small chunks
  • Zest and juice of one lemon
  • 1/4 cup sour cream or mayo (optional)
  • Crab Cake:
  • 1 lb cooked lump crab meat (recommend high quality)
  • 1/4 cup orange, red or yellow bell pepper, chopped
  • 1/2 cup crushed gluten free crackers (sea salt or plain)
  • 1 tsp old bay seasoning
  • 1/2 tsp dry mustard
  • 1 tbsp dijon mustard
  • 1/2 tsp parsley flakes
  • 1/2 tsp basil flakes
  • 1 tsp garlic, minced
  • 1 tbsp lemon juice
  • 4 egg whites
  • 1/4 cup grapeseed oil

Instructions

  1. In a small bowl, combine the yogurt ingredients. You may add the sour cream or mayo if you feel you need more sauce, or add more yogurt, depending on how you like the consistency. Chill until ready to serve.
  2. Meanwhile, in a large bowl, combine the remaining ingredients. Mix until well blended. I recommend chilling the mixture for at least an hour if you can, but not absolutely necessary.
  3. In a large frying pan, heat oil over medium-high heat.
  4. Form small patties with meat mixture (should be able to form approximately 8-10). If mixture seems to have too much liquid, squeeze some of it out as you form each patty.
  5. Gently place in fry pan (4 at a time), and let cook for about 4 minutes per side, until nicely browned. I suggest using a spatula.
  6. Continue until all meat and patties are cooked.
  7. Serve with sauce.
  8. Enjoy!
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