Saturday, 31 October 2020
Happy Halloween....
Thursday, 29 October 2020
Thursday Kitchen ~ and Chipotle Shrimp Burrito Bowls
I hope everyone is well and made it to Thursday without any disasters. I've had a productive.. and destructive day... as in... I juggled then smashed my favourite casserole dish. But at least I survived the ordeal... and it was just a "thing" and it can be replaced. It was very pretty though
Im also going to confess...that in my fifty something years.. I have never cooked shrimp/prawns. I have always shied away from them. Part of the reason could be that 30 years ago.. while on holiday in Newquay. Cornwall.. we took a walk down to the dock and watched the fishing boats come in with their hauls. All along the sea front they were selling seafood and my then husband bought a pot of prawns. I had a taste.. and I suddenly felt so sick... and with the smell of all the fish... I was so poorly. What I didnt know was that I was pregnant and so began weeks of very bad morning sickness. Seriously... who goes off coffee and bacon?? Thanks son!
But this week I relented.. mainly because MrD loves shrimp and made Chipotle Shrimp Burrito Bowls.. And I must say... it was rather delicious.. I was expectiong spicy... but it wasnt at all. So Shrimp is back on the menu
Is there a food you dont eat? Or cant even stand looking at as it makes you feel ill?
Chipotle Shrimp Burrito Bowls
4 cups cooked rice white, brown or cauliflower
1 15 oz. can can black beans rinsed, drained and warmed
1-2 fresh tomatoes diced or 1 cup halved cherry tomatoes
1-2 large avocados thinly sliced
Fresh sweet corn from 2 cobs
4 green onions thinly sliced
1-2 tablespoons finely minced fresh cilantro
Lime wedges for serving
- Stir together 2 tablespoons of oil and all remaining “Shrimp” ingredients in a freezer size plastic bag or an airtight container.
- Add shrimp, seal tightly and turn to coat.
- Let the shrimp rest on the counter for 15 minutes.
- Heat a large stainless steel pan over medium-high heat.
- Add the remaining 2 teaspoons of olive oil to the pan and swirl to coat.
- Add shrimp in a single layer and discard any remaining marinade.
- Let shrimp cook for 2 minutes
- Turn over and cook an additional 1 minute or until they’re pink.
- Increase the heat to high for 30-60 seconds to slightly reduce any liquids.
- Remove shrimp from the pan when they’re finished cooking.
- Divide rice between 4 bowls and top with shrimp and other desired Burrito Bowl ingredients.
- Drizzle with Ranch or dressing of your choice.
- Shrimp can also be served on top of a salad or in wraps.
Wednesday, 28 October 2020
Monday, 26 October 2020
Whats For Dinner ~ Meal Plan Monday
On the agenda this week... well... nothing special. Going to take it as it comes. Although MrD and I will have to go shopping to fill the two shoe boxes we are going to fill for Operation Christmas Child.
Foodwise.. Im continuing with Crocktober and making at least two meals a week in the Slow Cooker... perfect for this time of year
Here's this weeks Dinner Plan
Weekly Plan - 26th October 2020
Tuesday Chipotle Shrimp Burrito Bowls
Wednesday Crockpot Smothered Pork Chops, Mashed Potato, Brocolli
Saturday Bacon, Cheese and Onion Toasted Bagels
Saturday, 24 October 2020
Stuff!!
Friday, 23 October 2020
Misty....
Thursday, 22 October 2020
Pumpkins Galore....
Monday, 19 October 2020
Whats For Dinner ~ Meal Plan Monday
A parcel has arrived from the Uk from my children and grandchildren... and I cant wait to open it. I have a feeling I know whats inside..
Time to get out for my walk... and burn up a few calories to make room for the goodies I will be eating Wednesday..
Here's this weeks dinner menu...
Weekly Plan - 19th October 2020
Tuesday Crockpot Chili.. with fried leftover rice
Wednesday Birthday Dinner out
Saturday Leftover Chili with Mac and Cheese