Sunday Social

I'm linking up with A Complete Waste of Makeup today for the Sunday Social.  

1. If you could only eat one thing for the rest of your life, what would it be?

Probably shrimp.  I love shrimp all kinds of ways - steamed/spiced, fried, in pasta, in tacos, etc.  Here are few of my favorite shrimp recipes.   

 Chipotle Lime Shrimp Tacos

 

 Shrimp & Grits

Shrimp & Asparagus with Whole Wheat Pasta

2. What’s your guilty pleasure/comfort food?

Chips and Salsa.  I love basically any and all kinds of salsa.  Here are a few of my favorite recipes.

Pioneer Woman's Restaurant Style Salsa

 

Black Bean & Corn Salsa

Pico de Gallo 

3. What’s the weirdest/craziest thing you’ve ever eaten?

Anyone who knows me knows that I am not an adventurous eater.  I am the person that goes to a restaurant and tries one thing and if I like it, I will order that same thing every time I go to the restaurant.  I can't really even think of anything adventurous I have eaten unless you count ordering things off of a menu in Germany when I don't know any German and had no idea what I was going to get.  That was a failure by the way.

4. What foods do you avoid at all costs?

Raw fish.  Eric swears up and down that I would like tuna steak but I just can't bring myself to eat it because of how raw it is in the center.  I also won't eat any sushi with raw fish in it.  I always get crab or shrimp type rolls.

5. What meal reminds you of your childhood?

Chicken Surprise.  My friend Megan's mom made this for us one time to thank us for letting her stay with us while they were out of town.  It's actually my friend Clay's mom's recipe.  But once we ate it, my mom got the recipe and it just stuck.  She made it all the time and every time we were having guests.  I should mention it was not actually called Chicken Surprise.  Our family named it that after asking my mom what was for dinner so many times and her responding "Chicken, surprise!".  Here is a link to the recipe on Megan's blog. 

6. Share one of your favorite recipes and the story behind it.

This is a new recipe that I made for the first time on Tuesday but oh my goodness, it was so good.  Since then we have been talking about this Grilled Eggplant Pizza ever since.  It was our first time ever grilling a pizza and now we have just been thinking of so many different possibilities.  It really is good and it was a great way to use some of the veggies we grow or get from our CSA.

Thanks for stopping by!

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Black Bean & Corn Salsa

You may think we are salsa obsessed as this is the 3rd type of salsa I have posted in the last few weeks and you wouldn't be wrong.  This black bean and corn salsa is good on chips but I'm sharing it today because it is even better on shrimp tacos and that is what is for dinner tonight.

Ingredients
15 oz can black beans, drained & rinsed
15 oz can corn, drained
1 red bell pepper, diced
1 jalapeno, seeded and diced
2 green onions, chopped
3T balsamic vinegar
1T olive oil
1/2 tsp salt
1/2 tsp sugar
1/2 tsp black pepper
1/2 tsp cumin
3T cilantro, chopped

 Mix together black beans, corn, red pepper, jalapeno and onion in large bowl.

Mix together balsamic, olive oil, salt, sugar, black pepper, and cumin in small bowl.

Add balsamic mixture to black bean mixture and stir together.

Garnish with cilantro and refrigerate until serving.

I'll be back tomorrow to share the recipe for the chipotle lime shrimp tacos that I am making to go with this salsa.

Pico de Gallo

Our cilantro is growing like crazy and we needed to trim it back which gave us an excuse to make pico de gallo.

Ingredients

Onion

Tomatoes

Cilantro

Jalapeno

Lime Juice

Salt

Cumin

Chop cilantro

Dice onions and tomatoes in equal portions to cilantro and each other.

Dice 1-2 jalapenos and add to mix.  We didn't have a jalapeno today so we just added some extra spices - cayenne & chipotle.

Add a tablespoon or 2 of lime juice.

Season with salt & cumin.

Stir together.

Taste.

Adjust salt and lime juice as needed.

Tips: Pico can be served immediately after making but it is even better if you let it sit in the fridge for a few hours so all the flavors have time to blend together.  Also if you are a guacamole lover, mix the pico with some mashed avocados and add salt as needed for an easy guacamole.