Shrimp Tacos with Avocado Mango Salsa

Fresh Mex, is defiantly one of my favorites! Here is my twist on the Shrimp Taco. I love the sweet and spicy of this dish, perfect for a warm Spring evening with a cold beer!

Ingredients

1 pound of raw, shelled shrimp

3 Tbsp taco seasoning powder

1 cup of sour cream

2 ripe avocados

1 cup of diced ripe mango

1/2 red onion, diced

1/2 jalapeno pepper

2 limes, juiced

9 corn tortillas, taco size

Directions

Defrost and rince your shrimp, pat them dry add 2 Tbsp of your taco seasonings. Mix well. In a non stick skillet cook your shrimp until pink. About 4 to 5 minutes, set aside. Cut your avocado's, and mango into cubes. Also mince your red onion and jalapeno pepper. In a bowl combine your avocado, mango, jalapeno, onion and lime juice, mix gently. In another bowl mix 1 cup of sour cream with 1 Tbsp of taco seasoning, for a creamy taco sauce. Place your corn tortillas on a cookie sheet and bake at 500˙just until they are warm. Assemble your shrimp tacos.

Enjoy!

Gorgonzola Pear Pizza

Gorgonzola, caramelized onions, pears, pesto, and chicken. What could be a better combination? This pizza is sweet and savory all at the same time. It's one of my favorites for sure! This pizza is great sliced into little slivers and served as an appetizer.

Ingredients

2 ripe pears, sliced

1 yellow onion, sliced and caramelized

1 1/2 cups of pesto

1 cup of rotisserie chicken, chopped

1 cup of creamy gorgonzola

pizza crust recipe

Directions

Prepare your pizza crust. Roll out your crust onto a cookie sheet or a pizza stone. In a small sauce pan caramelize your sliced onion on med heat with a small amount of olive oil, for about 20 minutes. Add your pesto as the sauce for your pie. Top with gorgonzola, caramelized onion, chicken and your sliced pear. Pop your pizza into the oven and bake at 425˙ until the bottom of your pie is golden brown. I then like to put my oven on broil and brown the top of my pizza, this only takes 2 to 3 minutes.

Remove from the oven

Enjoy!

Greek Orzo Salad

I whipped up this Orzo salad recipe the other night thinking that my family would probably not like it, and that I could eat it for lunches. Well, I was wrong the whole bowl of salad was gone within the hour, I guess it was a hit. The recipe is easy, healthy and light. I hope you enjoy it as much as we did.

Ingredients

1 1/2 cups of Orzo

1/2 cup of Paul Newmans Balsamic Vinaigrette salad dressing

( you can add more or less depending on how wet you like your salad)

1 cup of plain feta cheese

3/4 cup of greek olives, pitted

1 cup of cherry tomatoes

3 cups of fresh baby spinach

Directions

Cook your Orzo till al dente, drain and set aside to cool. Slice your cherry tomatoes in half and place in a large bowl. add your cooled Orzo, along with your feta, olives, spinach, and salad dressing. Mix well and refrigerate for 1 hour before serving. You will not need salt for this salad, because the olives are pretty salty.

Enjoy!