All about my adventures with cooking, crafts, and travel
15+ Easy, Tasty Taco Recipes that will satisfy all your taco cravings. Enjoy tacos all day filled with chicken, beef, pork, fish, and vegetarian fillings. Tacos 24/7!!!
Enjoy tacos for breakfast, lunch, or dinner with these easy, tasty taco recipes. You’ll love that you can enjoy tacos all day!
…This post has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #MyMazolaMarinade
Mazola® Corn Oil is a heart-healthy* cooking oil and creates marinades that make great-tasting food because it has a neutral taste that lets the natural flavor of your food stand out. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, visit Mazola.com.
These Grilled Garlic Lemon Shrimp come together quickly with a simple marinade. Just a few ingredients, but every bite has so much flavor.
Make Grilled Garlic Lemon Shrimp a wonderfully delicious and healthy part of your dinner. You’re going to love that it comes together to quickly with just a few ingredients- shrimp, Mazola® Corn Oil, garlic, and lemon!
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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HomemadePizzaCrust #CollectiveBias #HomemadePizza
New Haven Style White Clam Pizza is an incredibly rich pizza that is loaded with loads of yummy clams and garlic. Surprisingly, it has no tomato sauce. It broke the rules years ago, becoming a delicious favorite. Some would even say it’s the best.
This is not your average pizza! This New Haven Style White Clam Pizza is loaded with clams and has no tomato sauce and not mozzarella. It breaks the typical rules of pizza but that just means that it is fun, creative, and delicious.
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Let’s talk politics.
Just kidding!! Ugh. I don’t even want to think about the next month leading up to the election. Maybe that is why I am so focused on house stuff now.
I recently placed an order at West Elm for curtains for our bonus room. They are a fun with a blue graffiti pattern. Kinda like crazy brush strokes. They were on sale and I used my designer discount so I got them for a steal ($12 for each panel!).
I also ordered a white porcelain hurricane and a beautiful mirror. I don’t know where the mirror will go just yet but it was too beautiful to pass up. Oh man, it has this gorgeous blue inlay pattern. Plus, it was half off with the sale and my discount. It was like fate.
Then while I was in Target this past weekend I got sucked into the Pillowfort section as I looked for stuff for Autumn. I was expecting her to pick out a girly pattern or the pink or purple they had, but she went for the navy curtains with anchors. So my whole ‘look’ for her that I’ve had in my head for the past few months is all wacky. I am still trying to figure out if her selection is serious or not. We’ll go back and I’ll ask her again to check on things.
So yeah, my life is revolving around curtains and tacos. But that’s cool since curtains are really important in bring a room together and tacos rock.
These tacos rock because they are delicious, plus they are Paleo and are Whole30 compliant.
Have you ever had a taco made with a jicama shell? They are so good! The jicama doesn’t have too much flavor that competes with the taco filling, but gives the taco great crunch. They are thin so they are pliable but the texture of the jicama still gives it some crunch.
The one thing to note is that they are pretty small tacos, all dependent on the size of the jicama. So I’d budget like 3-4 per person for a good serving.
Once you give these jicama tacos a try you will be hooked!!
Makes about 15 tacos
Ingredients
For the Pineapple Salsa
For the Tacos
Process
Summertime Pasta- A simple pasta dish with sauteed shrimp, corn, tomatoes, and zucchini. Highlighting the best that summer has to offer in a bowl of pasta.
This is a great simple pasta dinner can come together in about 20 minutes. It features fresh corn, tomatoes, and zucchini that is sauteed together with big plump shrimp. Delish!
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I am learning the weather here in Tampa Bay is cray cray.
I swear you never know if it’s going to be sunny, rainy, or whatever. The weather changes on a dime. I’m used to that with Boston, to some degree, since the weather there did the same, but it’s a whole different beast down here.
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I don’t know if I rocked or utterly failed at being a parent this morning.
I am going with the ROCKED IT approach.
So it’s Summer Session Picture Day!
I picked out Autumn’s outfit last night- super cute floral capris with a patterned yellow top and clear glitter jelly sandals. The outfit was nice and the shoes were pretty nuetral, compared to sneakers or her new favorite minnie sandals that are covered in polka dots and are topped off with a bow. Good, great, we had a plan!
This morning went well. She woke up in a good mood and I quickly got her I even managed to do her hair this morning without an argument. Yes! She watched some Mickey Mouse Clubhouse this morning and then we were on our way to daycare. On the way out the door she grabbed one of my chubby lip tints, like usual to play with in the car. No big.
I let her take this lip tint for the car rides since it’s pretty pale and she doesn’t do too much damage to it or herself. She mainly likes to just hold it.
Well, during the 5 minute ride to daycare, she decided her shoes were acceptable. How dare they not be the Minnie sandals?!?! And covering herself with lip tint would be a great idea.
By the time we reached daycare, I could just mange to get the shoes back on her and I gave up on the lip tint since prying it out of her hands was just not worth it. I did get a brief moment to talk to her teacher about not letting her look like a drag queen for the preschool pictures. Drag queens are awesome, but I don’t need my 2 year old looking like one for a class picture 🙂
Sometimes a 5 minute ride with your kid is just not so simple. But these fish tacos are. Promise!
They allow you to get a healthy, delicious meal on the table in 15 minutes. I’m not even kidding with that. The fish takes almost no time to cook and while they are cooking you can be charring the tortillas. and you just need to cut up the cabbage and the radishes. The chimichurri can be made in advance and stored in an air tight container for when you need it. Otherwise, that too is super quick.
We stuffed our faces with just these tacos (and margaritas!) but you can simply serve them with a side of rice or beans.
Enjoy Taco Tuesday with these quick fish tacos!
Makes 4 tacos
Ingredients
Process
How addicted to Pinterest are you?
I’m hooked. I love it like a fat kid loves cake. (sup 50 Cent!)
Sure, I love it for checking out Whole30 recipes or pie ones or cocktail ones, but I am currently hooked on house stuff.
I have been looking at everything from lights to garage storage set up and pantry organization to lanai decor. A lot of our house will come complete but there are things that just make more sense for us to do since we can do it more affordably than doing it through the builder. Plus, they have limited options for things, like butt ugly chandeliers for lighting options for the dining room. No thanks!
So pardon my overzealous house related pins, but looking at all this stuff is just too much fun! And it makes me wish I won the lottery. Dang.
Anyway, it’s Taco Tuesday and it’s also National Shrimp Day so I merged the 2 together for this weeks Taco Tuesday recipe post.
Since I’m still doing Whole30, it’s a Whole30 complaint recipe but I swear you would never feel deprived. (I just clarify that for those who think Whole30 is depriving/lame/crazy/whatever!) We made out bowls with cauliflower rice, but if you prefer you can make yours with white rice, brown rice, quiona, or whatever!
It took me about 10 minutes of prep and another 20 minutes for all of it to come together. It’s the perfect week night meal when you are craving some with some fun flavors and is fast to prepare.
Get your eats on with this Taco Shrimp Bowl. You’re gonna love it!!!!
Makes 4
Ingredients
Process
Is your refrigerator running? Well, you better go get it! ha!
Okay, I have a point with starting with corny joke. I swear.
Our vacuum was acting up so I kept joking around that “Our vacuum sucks since it doesn’t suck” So Price dove into research mode, making me continually joke “But does that vacuum suck?” every time he would tell me about his findings. In the end we bought the Shark Rotator Pro Complete Lift-Away Vacuum (NV552)
Since getting it we have been cleaning every inch of our house. It is amazing and horrifying at the same time as we are living in one of those corny infomercials when the people vacuum with their old one and then go over it with a new one to discover everything that was left behind. It’s amazing and horrifying. At the very least I am enjoying Price cleaning every surface in sight with every attachment the vacuum has. Win!!
Highly recommend this Shark vacuum #notsponsored!
Anyway, it’s Secret Recipe Club Reveal Day!!!!! YAY!!!! It’s my 4th year now!!
This month I had Sue’s blog Couscous and Consciousness. She is from New Zealand! So far away, but that is why I love blogging and Secret Recipe Club since it connects everyone from everywhere.
I had a lot of fun going through Sue’s Recipe Index since she had such a wide variety of recipes. We picked out several for considering, including her Salted Caramel Coconut Macaroons, Homemade Ricotta, and Pearl Barley Salad with Pistachios, Fava & Pomegranate (which I still have on my to-do list!). Ultimately, I selected her Shrimp & Curried Coconut Risotto.
I hadn’t made risotto in sooooo long so I was drawn to it. Plus, the combination of the flavors was so enticing. I couldn’t resist.
I’m glad I made this as it was a very satisfying lunch on a cool fall day. It made it really glad that I made a double batch since it made for great leftovers.
Sue’s tips about preparing this dish were spot on, like how you shouldn’t toast the coconut shavings. Sure, it will look pretty, but the contrasting texture from the crisp coconut to the soft risotto just wouldn’t work. I heeded her advice since it made a lot of sense.
So my 2 cents, if you like the flavor of curry then add a bit more. But, of course, this all depends on your curry blend, so just try it out as you go.
Hope everyone has a fantastic Monday! xox
Makes 2 servings
Ingredients
Process
Adapted from Couscous & Consciousness
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Check out all the other great Secret Recipe Club posts this month!
And be sure to check out my 4 years of Secret Recipe Club posts!!!!
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Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.
Yesterday was my office’s bonus day. It’s a fun time to celebrate all the hard work that everyone does while getting some extra dough in the back pocket. There is a presentation to highlight the great things that happened to the firm, and our office specifically. As well, some fun awards are given out to different people and project teams. I received 2 awards but of course missed actually getting them as I had to slip away to pump. Figures!
Between having just recently hit my 5 year anniversary since starting this blog and taking a moment to reflect on my past year professionally and personally, I started to think about this blog and where is has come from and where I want it to go.
I’m so proud of all the recipes, photos, and stories that I have shared over the past 5 years. It’s been so much fun for me to document everything along the way. I’ve enjoyed making drink recipes, recipes for NASCAR races, and getting to rate my favorite breakfast food- eggs benedict! yum!!
While it has been fun I’ve noticed that over time I’ve been sharing more and more about food recipes and that was not my original intent with this blog. I love food. Oh boy I do, but I am more than that and the other sides of me is being left out in the blog recently.
So I’m going to, hopefully, start to blog more about what I have the urge to. Maybe I’ll just share my favorite summer shoes, some fun pictures, a house project, and some random craft that I’m so desperately trying to squeeze back into my crazy schedule. That will be more reflective of me.
I hope that you still come to check out my food posts, this year’s weekly pie posts, but also stop by to read about my way to do a garden planter or how to build a window cornice or my endless love for Sperry’s.
Well, I’m here sharing a great summer time grill recipe. I used Musselman’s Apple Butter in a fun, creative way to great a marinade and glaze for some yummy grilled shrimp. I never would have thought about using apples butter on shrimp but I have to say that the glaze I made for it was so dang good. I was pleasantly surprised!
I mean, I love Musselman’s Apple Butter, but there are just sometimes when you read a recipe and go ‘hmmm, is this really a good idea?!?!’. Let me tell you… in this case it’s a great idea!
I cooked the shrimp on my new grill pan that I placed on my grill. I could have even used the grill pan on my stove and in my oven to cook the shrimp but I couldn’t resist being outside. I used the fish grill pan that is part of the Wilton Armetale Gourmet™ Grillware line. Not only is it cute it is highly functional. It’s great for grilling and then directly serving your food in the same piece, making entertaining a breeze. As well, it keeps your food hot longer on the table. It’s easy to clean and it won’t. Even then it has a lifetime guarantee against breakage.
I could have out the shrimp on skewers but I find that they are pretty difficult to remove from the skewers later on. Using this Fish Griller made cooking a breeze as I was cooking with even heat and I didn’t have to worry about dropping my shrimp through the grill grates. I plan on using this grill pan a lot for batches of grilled vegetables, whole fish, and even inside when it’s crummy out and I still want to grill. Plus, they have one in the shape of a football. OMG! Perfect for tailgating!
Oh man, I just can’t get over how well the shrimp got grill marks from the grill pan. You can even cook the shrimp on a foil lined baking sheet by cooking in a 400 degree oven for 3-5 minutes, each side. But the saddest part about that is that you wouldn’t have these lovely grill marks.
I served my Citrus Apple Butter Glazed Grilled Shrimp with some freekah and grilled vegetables. I added a bit of parsley and red wine vinegar to the cooked freekah to give it some extra flavor. I think lemon juice would be a good alternative to the vinegar.
For the grilled vegetables I cut up some zucchini, red and yellow bell peppers, broccoli, red onion, mushrooms, and a bit of jalapeno. I mixed up some olive oil, water, salt and pepper, and crush garlic, which then poured over the vegetables. A quick mix and then I tossed them on my Vegetable Grill Basket
Makes 4 servings
Ingredients
Process
Adapted from Musselman’s
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And now the GIVEAWAY!!!!
You can win a large jar of Musselman’s Apple Butter, some recipe cards, and a Grillware Fish Griller!!
To Enter:
*Leave a comment telling me what your favorite things to grill is.
Get extra entries by doing the following:
Come back and leave a comment each time to get 3 extra entries. If you do everything you should comment 4 times total!
Contest Ends Sunday, June 22nd at Midnight EST.
Good luck but if you don’t win be sure to go to your jam/jelly aisle at your local grocery store and pick up a jar of Musselman’s Apple Butter!
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*This blog contains sponsored content. While I did receive complimentary products from Musselman’s and Armetale, these opinions are entirely my own.
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Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.
Since having Autumn Price and I have really been making a point to have dinners together at the table. No more eating in front of the TV. She has no idea what is going on but it’s just nice to feel more settled at dinner with all 3 of us involved. When she was younger we would put her in her bouncy seat and put that on the table. Now that she is a whole 4 1/2 months (ha!) she sits in her high chair and ‘eats’ her hands.
I really try to plan out dinner for the week so that it’s quick prep time for us to make or finish assembling the meal. Some days it’s salad. Some days it’s soup. Some days it’s tacos. The best meals are quick to prepare and make enough food for leftovers. But leftovers get played out and boring. So then you have to turn to trying something new so that it makes dinner together so much fun.
These Crispy Asian Fish Sandwiches are just the perfect solution for changing things up for dinner.
And that is why I love participating in Secret Recipe Club so much since I get to learn about other people’s blogs and get to try new to me recipes. So much fun!
This month I had another Nicole’s blog called Hapa-Tite. She has such a fun blog with great recipes that highlight her diverse background that include Chinese, Cherokee, German, and American, all while being culturally Hawai’ian. Plus it was fun to get a blog from a fellow Nicole!!
We picked these sandwiches out because we realized that we hadn’t had fish in awhile so it would be good to try something new when incorporating more fish into our dinner routines. This sandwich has great flavors and textures so it really elevates things from your standard fish sandwich.
I made some minor changes to the recipe that Nicole shared because of what I could get at the grocery store and some preferences. I was on my 2nd trip to the grocery store and I couldn’t find chives so I grabbed some green onions instead to still have that onion-y flavor in the sandwich. Then instead of the wasabi mayo, I made a sauce with some mayonnaise, wasabi and a few other things I grabbed from the fridge since I knew we wouldn’t actually eat wasabi mayo so it wouldn’t get used so there was no sense in buying it.
We loved this recipe because of the flavors, textures, and ease of putting together. We’ve already been talking about when we would make this again. This would be a great dinner option for you if you are in the middle of lent as well!
This Crispy Asian Fish Sandwich is a real winner for lunch or dinner. I swear that you will be hooked. whomp whomp!
Makes 2 sandwiches
Ingredients
For the sauce
Process
Inspired by Hapa-tite
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Check out all the other great Secret Recipe Club posts this month!
Check out my 2 years of Secret Recipe Club posts!!!!
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Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.
I am so ready for this weekend!!! Why?? Well, the Daytona 500 is this weekend!!! I’ve missed watching NASCAR Sprint Cup racing during the off season and this is the race that is kicking off the new season. So, like people who love to cheer on their favorite baseball, football, basketball, etc team I cheer on a driver in hopes that he drives furiously through the field of cars to win the race.
Since we love to watch each race we really like to make an afternoon, or occasional evening, out of it so we’ve decided to pair our snacks with each race. I was inspired by Pam of The Meltaways since she created a series of recipes called NASCAR Nibbles that paired a recipe with each track in the season. I decided to give this a try with our own spin on recipes for each race of the season based upon the regional favorites of each track. Please follow along every Friday for a new Sprint Cup Snacks recipe for the upcoming race that weekend.
To celebrate the start of the season with the Daytona 500, we decided to make a fun seafood dish called Bang Bang Shrimp. It would be a great way enjoy fresh seafood, which is a seaside and boardwalk favorite. Racing on Daytona Beach is what really kicked off racing that we know today since NASCAR formed at a hotel at Daytona Beach in 1948. I wanted to pay homage to the beach and fresh seafood with this Bonefish Grill restaurant favorite. If you go to Daytona you can even visit their Ormond Beach location and have some Bang Bang Shrimp there.
We’ve enjoyed Amanda’s Bang Bang Shrimp several times before. It does take some time to make as you have to coat the shrimp and then let is chill for 20 minutes and then it is best to fry in small batches so the oil does not cool too much with the edition of the chilled shrimp. It is worth it since these are just so fantastic.
The Bang Bang Shrimp has a spicy sauce is perfect with the crunchy fried shrimp. The original recipe calls for the sauce to coat the shrimp but I prefer it to just be drizzled over the shrimp or served beside it for dipping as I like to control the amount of sauce is on the shrimp. No matter how you like to dress the shrimp I think you will love Bang Bang Shrimp.
Ingredients
1 lb. medium shrimp*, peeled and deveined
For the egg mixture:
For the breading mixture:
For the sauce:
For frying:
Process
*For larger shrimp, reduce the oil heat just a bit more and cook longer. For example, when I used large shrimp (U-15 shrimp), as pictured, I reduced the temperature of the oil to 320 so that the shrimp could cook longer to thoroughly cook throughout in 3-4 minutes without burning the exterior breading.
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The Daytona 500 race is the race that really kicks off the new season of NASCAR Sprint Cup Racing. This is the equivalency of the Super Bowl for racing. There is a week of duels prior to the race where drivers are getting back into the grove of things since the season ended in November. This year there is a new car called the Gen 6, which looks more like a stock car compared to the cars in the past recent years.
Racing at Daytona started on the beach back in the early 1900’s and was vital in the development NASCAR. Racers would come near and far to race the road coarse, but as years went on drivers were getting frustrated in the lack of organization in the racing, promotion, and securing sponsors. William France Sr, worked hard in creating and organizing the races in the 30’s and 40’s, which ultimately resulted in the development in NASCAR on February 21, 1948. Racing on the beach came to an end in 1958 because the new raceway was opening in 1959.
Track: 2.5 miles
Shape: tri oval
Banking: 32 degree banking in the oval turns;18 degree banking at the tri-oval
Surface: Asphalt
Race: 200 laps for 500 miles
2012 winner: Matt Kenseth
Driver with the most Daytona 500 Wins: Richard Petty won 7 times
