Monthly Archives: October 2014

Salsa Meatloaf

I think I will make this again sometime soon! We used to really like it (but then we left it in the fridge too long and have been scared since lol).

11/2 c oatmeal
4 lbs hamburger
2 eggs
3/4 c celery
3/4 c onion
2 t salt
1 t pepper
1/2 t thyme
1 t oregano
2 t basil
2 c salsa

Mix well all ingredients except the hamburger. Then add the mixture to the hamburger (I wear gloves and mix it into the meat w my hands :-/). Put into 2 bread loaf pans and bake at 350 degrees for about 1 hour.

Homemade Salsa

Homemade Salsa

I don’t measure exactly, but basically I chop up the following and blend them all up! I really like the fresh flavor of adding the cucumber but I feel like it could be improved still. What’s your favorite salsa recipe?

1 cucumber
1-3 tomatoes
1/2 sweet onion
lime juice (1 T?)
2 cloves garlic/garlic powder
1/2 t pepper
1 t salt
1/8 t cayenne pepper
1/4 c cilantro (I always skip this? does it make a difference?)

Shrimp: Grandmom’s Spicy Garlic Shrimp & Red Thai Shrimp Stirfry

Two simple shrimp recipes that we like:

Grandmom’s Spicy Garlic Shrimp

4 cloves garlic (minced, or I use garlic powder)
3 T white cooking wine
2 T chicken broth
4 t olive oil
1/2 t salt
1/2 red pepper flakes
1 lbs shrimp (frozen peeled & deveined shrimp, thawed)
1 red bell pepper, cut into thin strips
1 t cornstarch
angel hair spaghetti pasta

In a bowl combine garlic, wine, broth, oil, salt, and red pepper flakes. Add the shrimp and marinate for 5 minutes.

Coat a large skillet with nonstick spray, and warm bell pepper over medium-high heat for 1 minutes to soften slightly. Add the shrimp and marinade (except 1 Tablesppon). Cook for 1-2 minutes (or until shrimp turn pink on the bottom), and then flip shrimp and cook 2 more minutes (or until shrimp are opaque).

In a cup dissolve the cornstarch in the remaining 1 T marinade. Push the shrimp to the side of the pan, and stir the cornstarch mixture into the sauce in the middle of the pan. Stir and cook for 1 minute or until sauce thickens slightly. Serve on cooked pasta.

Thai Shrimp Stir-fry:

This is from the back of the Thai paste jar so super easy but good!

2 T Red Curry Paste (I buy “Asian creations-Thai Kitchen” brand which is easily found at Giant, Whole Foods, etc)
1 can Coconut Milk
1 T brown sugar
1-2 T fish sauce (I substitute soy sauce)
1/4 cup fresh Thai Basil (I substitute fresh basil (and sometimes mint) or just dried basil flakes)
1 lb. shrimp (peeled and deveined)
1-2 bags of frozen vegetables (I use 2 bags of the bags w broccoli, carrots, sweet peas, and water chestnuts)
Rice (I often combine white rice w quinoa)

Bring Coconut Milk to a simmer in a large skillet on medium heat. Stir in Red Curry Paste and brown sugar; bring to a boil. Reduce heat and simmer for 5 minutes. Stir in shrimp and vegetables (I microwave my frozen veggies first). Cook 3-5 minutes or until shrimp turn pink and veggies are tender-crisp. Stir in basil and Soy/Fish Sauce. Serve over rice.