She's So Unusual

"Your TRUE COLORS are beautiful like a Rainbow"



Feeling Shrimpy

Cilantro Shrimp Tacos with Red Cabbage & Chipotle Sour Cream

If there is a type of food I would argue would be the most fun to make and also the best tasting I would say tacos. In honor of Taco Tuesday, I made cilantro shrimp tacos. My family loved these when I made them a while back, so here's the recipe!

What you'll need:
1 lb of shrimp (I use raw shrimp, but frozen or thawed works just fine as well)
fresh cilantro
1 whole lemon (you'll just be using the juice)
1 tbsp chili powder
1 tbsp Modelo Especial
1 tsp ground cumin
1 red cabbage
1 can of La Costena Chipotle Peppers
sour cream
1 package of corn tortillas

*ground cayenne pepper

First: Prepare the seasoning for the shrimp. In a bowl combine cilantro, beer, lemon juice using the whole lemon, cumin, & chili powder. Mix & set aside.

Second: Prepare the shrimp. If you are using raw shrimp, you will need to de vein and pull the tails off. Rinse the shrimp and place them in a skillet over medium heat. I used a little bit of *butter to sauté the shrimp prior to adding the seasoning. Add seasoning and wait until fully cooked. Supervision is required for this recipe, shrimp cook very quickly and you will not want to burn them!

For taco assembly & chipotle sour cream: cut up red cabbage in slices & additional cilantro to use as taco toppings. For the chipotle sour cream, combine 3-4 peppers from La Costena can and slice them into smaller pieces, and add to sour cream & mix well.

Tortillas: I usually heat them up on a pan over the stove top, but the microwave works too.



Katy Perry
is the
Teenage Dream


Baked & Blue

For these, I also did a cheddar version, substitute the blue cheese for cheddar cheese. I tried both!!!
Twice Baked Blue Cheese, Chive & Red Onion Potatoes with Spicy Bacon Crumbles

This recipe was inspired by my cravings for something
cheesy, warm and perfect for summer.

What you'll need:

3-5 Large Russet Potatoes (depending how many you would like to make, each potato makes two servings)
Olive Oil
1/2 cup sour cream
1/4 milk
1/2 cup whipping cream
2 tbsp butter
1 cup of crumbled Dutch blue cheese
green onion (chopped~ 1/2 cup)
red onion (chopped~1/2 cup)
cayenne pepper
6-8 strips of bacon
1 tbsp honey

To begin:
Wash potatoes throughly using water and a sponge. Preheat oven to 400 degrees. Dry potatoes & cover in light coat of olive oil. Bake in oven for approximately 1 hour or until soft. Poke potatoes a few times with a fork prior to cooking to eliminate an chance of exploding. (Potatoes will explode!)

While potatoes are cooking, prepare for the filling & toppings: In a bowl, combine chopped chives, chopped red onion, sour cream, milk,& whipping cream, and mix. Set aside*** I placed in the fridge to keep cool.

For the bacon: I used a skillet and cooked the bacon with honey & cayenne pepper for a extra kick. Opt for something less spicy by just using honey to cook the bacon in. Drain and chop into small sprinkable bits. set aside.

When potatoes are ready, wait a few moments for them to cool and using an oven mit (they will be very hot!), cut each potato in half down the middle. Using a knife & spoon, scoop out the potato and add it to the bowl with chives, onion, sour cream, milk and whipping cream. Add softened butter, salt and pepper and mix together well. Mix in blue cheese crumbles and mix well.

In separate pan, I used a large glass pan, line with foil and place in potato hollowed halves. Scoop the filling mixture and place into the potato halves, sprinkle with additional blue cheese for a cheesier taste. Top with bacon bits and place in oven for 15 minutes & you're ready to eat!


Cherry Bomb

Cherry Pickin' & Cherry Fixin'
Spent the afternoon picking cherries with the family under the hot California sun! Celebrating the 4th of July in the sweetest way!