Bless You Boys Botanas

Happy 325th birthday Detroit, happy 125th anniversary Tigers.

 What's better than watching the Tigers on a perfect Detroit afternoon.

This is perfect for watching thr Tigers or anytime.

1 bag each: blue, white corn tortilla chips

1 c. each: chopped onion, chopped orange bell pepper, 

1 lb. lean ground beef

2 T. oil

1/4 tsp. each: salt, pepper 1 - 2 c. shredded Colby/Jack cheese

1 can diced tomatoes
1/3 c. sliced pitted olives
1 tsp. fresh chopped cilantro or parsley

1 jalapeño chopped

1/2 c. each: sour cream, guacamole

1 c. jarred salsa (optional)
Non stick cooking spray

Preheat oven to 350’ F.

Spray baking sheet with non stick cooking spray.

 Spread tortilla chips on baking sheet, set aside. 

Peel, seed, rinse, chop vegetables.

Peel, rinse, chop onions. 

Preheat skillet to medium high heat, lower heat medium.

Add oil, meat, onions, salt, pepper, tomatoes to skillet. 

Cook meat for 8 - 10 minutes. 

Top chips with meat and your favorite fixings, place in oven for a few minutes or until cheese melts.

Keep an eye on this, so they don’t burn.

Remove chips from oven, top chips with guacamole, sour cream, cilantro, jalapeño, salsa.

Serves 4 - 8. 

Fish Meunière

Happy Bastille Day all!

This is perfect for supper or anytime.

1 lb. fish fillets

1/4 - 1/2 c. flour

1/4 tsp.  each: salt, pepper, parsley

1/4 c. each: shallots, butter

2 - 3 T. olive oil

Peel, rinse, chop, shallots, set aside.

In a clean dish combine, flour, salt, pepper. Stir with a clean fork to mix. 

Add fish to flour and dredge fish lightly on both sides.

Preheat a skillet to medium high heat, lower heat to medium heat, add oil.

Add fish to pan and cook on 1 side for a few minutes.

Flip fish over and cook on other side for a few minutes more or until done. 

When fish's finished cooking, place on a clean plate.

Lower heat, add butter, shallots, parsley. 

Cook butter for a few minutes, stirring with a rubber spatula. 

Turn off stove and spoon sauce over fish. 

Serves 4. 

Firecracker Shrimp Wraps

Happy 4th of July all.

This is perfect on the grill or anytime.

1 lb. deveined shrimp
1/3 c. each: chopped onion, bell pepper, carrot, snow peas
8 - 12 lettuce leaves (Boston or Romaine)
2 T.  each: low sodium soy sauce divided, lime juice 
2 tsp. each: sesame seeds, sesame oil, chopped fresh basil
2 cloves fresh garlic chopped
1/8 - 1/4 tsp each: salt, pepper
Pinch each: turmeric, red pepper flakes

Rinse and chop basil. 

Peel, and chop garlic. 

Place shrimp into a bowl. 

Add half of soy sauce, sesame oil, garlic, half of basil, salt pepper, turmeric and pepper flakes. 

Squeeze some lime juice into bowl.

Toss to coat, cover bowl with plastic wrap. 

Place bowl in refrigerator for a few minutes to marinate. 

Peel, rinse and chop onion.

Rinse, cut ends of carrot. 

Break carrot in half. Cut 1/2 of carrot lengthwise and chop. 

Rinse, seed, chop bell pepper.

Cut ends from snow peas, chop.

Combine vegetables in bowl and add rest of soy sauce, sesame oil, lime juice, salt, pepper, garlic. 

Squeeze lime juice into bowl.

Toss to coat. 

Cover bowl in plastic wrap, place in refrigerator to marinate.

When ready to serve, rinse and pat lettuce leaves dry.

To serve: remove bowls from refrigerator and remove plastic wrap. 

Heat grill to medium heat. 

Lower heat,  place shrimp on grill to cook for a couple of min. or until shrimp turns pink. 

Turn shrimp over, cook on other side for a couple of min. more.

If using pre cooked shrimp, place shrimp on grill and grill for a couple min. 

Spoon shrimp and vegetables onto a lettuce leaf. 

Sprinkle with sesame seeds and rest of basil if desired. 

Fold lettuce so that the filling doesn't fall out.

Dip wrap in your favorite asian dipping sauce and enjoy.

Serves 4.