Tag Archives: EWM

Shrimp Tex-Mex Salad with Vegan Creamy Cilantro Dressing

I’m at it again with the Mexican/Spanish/Latin food. Must be Cinco de Mayo – I just can’t help myself! I think I’m trying to convince myself that it is warm enough here in Chicago to eat this outdoors.

I had this dressing on one of my Pinterest boards for ever, and now that I’ve finally made it, I don’t know what I ever did before! I have seriously been putting it on everything. If you don’t usually make your own salad dressing, give this one a try – sooo much better than bottled, and it only takes a few minutes!

This salad is pretty versatile, so try your own variation. If you don’t like tomatoes, you can be friends with Ruby. Girl ate a receipt yesterday on our walk, but wouldn’t touch a tomato that fell on the ground while I was making this.

That’s her “It wasn’t organic, ma!” face.

Shrimp Tex-Mex Salad, serves 2, inspired by this recipe
-1 T. olive oil
-1/2 lb. shrimp (I bought cooked shrimp because the little guys were on sale, and it makes preparation a little faster, but raw shrimp will work too!)
-1 T taco seasoning
-1 head romaine
-1/2 avocado
-1 ear corn
-2 cups cherry tomatoes
-2 green onions
-1/4 cup sunflower seeds


Creamy Cilantro-Lime-Avocado Dressing (inspired by this post, makes about a 1 1/2 cups):
-1/4 c. rice wine vinegar
-1/4 c. lime juice (juice of 2 limes)
-2 cloves garlic
-1/2 c. canola oil
-1/2 cup fresh cilantro
-1/2 avocado
-1/2 t. sea salt


1. Heat the olive oil in a skillet and add the shrimp. Sprinkle some taco seasoning on the shrimp and stir for about a minute, until coated in seasoning. Remove from heat.

2. Chop your romaine, tomatoes, avocado, and remove corn kernels from cob.

3. Make dressing: add all ingredients in a blender or food processor and blend for about 30 seconds to a minute.

4. Add all salad ingredients to a bowl and serve with dressing!


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Easy black bean and salsa burritos


By the amount of Mexican food on this blog, you might think I have some Latin roots. That is, unless you have ever seen me. And especially if you have ever seen me in a Zumba class, which I just happened to be in last week. I’ll just say this: unless we were doing jumping jacks (this happened twice), I was flailing around like I was being chased by a swarm of bees or trying to walk over hot coals. Maybe both. Note to self: find Zumba class with no mirrors. And no windows.

Don’t worry though, I memorized all the “moves”. And I plan to bust them out unceremoniously after 1.5 cocktails at Ling‘s wedding. (Ling: I hereby request a Zumba song).

For now, I’ll stick to my Latin food and save the dance moves for when everyone is blindfolded. Behold: easy weeknight black bean burritos!

Easy Black Bean & Salsa Burritos, serves 2, plus leftovers for lunch
-1 can black beans
-3/4 c salsa (any kind will work)
-1/2 c shredded cheddar cheese (I tried vegan cheese this time, but its not as good as the real stuff!)
-1/2 avocado
-about 5 tortillas

Heat oven to 325. Drain and rinse your black beans. Add them to a bowl with your salsa.

Mash the beans with a fork, combining the salsa and beans into this lovely mixture (hey, it ain’t pretty, but it’s good).

Scoop about 1/2 cup of the bean/salsa mixture into each tortilla, top with a little cheese and avocado, and roll up.


Repeat for each tortilla.

Bake for about 15 minutes, and enjoy on the porch with some Mexican beer!


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Hey, who charded?*


Ok, its so ridiculously hot in Chicago that:

  • We just got back from a walk where I ran through an open fire hydrant. Yes, we’re classy like that.
  • The Huz broke down and turned on the air conditioning.
  • I can’t stand the additional heat generated by the grill.

So, we went semi-raw for dinner tonight: Swiss chard wraps!

Swiss chard wraps, serves 2

-6 swiss chard leaves, stems cut
-2 cups carrot, shredded
-1 bell pepper, very thinly sliced
-1 avocado, sliced

Lay out your shard. If the middle vein of your chard is really thick, you might think about cutting it out to make it easier to eat. Ours were fairly thin (as you can see from the picture above), so I left them in.

Add about 2-3 T of hummus to each wrap, then about 1/3 cup shredded carrot, a few slices of bell pepper, and a few slices avocado (plus any other veggies you like!).

Wrap ’em up and seal with a toothpick!


*Yes, I went there. This blog post title is for B. Hopefully she’s reading or else I just lost all my female readers with the world’s first Swiss chard/fart joke for nothing.

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EWM: Pepita-crusted salmon

Here’s another EWM fish recipe for all you Catholics out there, because I aim to please.  This one is delish, and you can probably use just about any nuts instead of pepitas –  almonds would be great too!

Pepita-crusted Salmon, inspired by this recipe

You’ll need:
Spray oil
1 tablespoon dijon mustard
1 tablespoon canola oil mayonnaise (you can use regular mayo too, we just don’t have any)
2 wild-caught Alaskan salmon fillets
1/4 c pepitas (I used the roasted ones from Trader Joe’s – really any nuts will work!)

Let’s do this:
Preheat oven to 400°F. Spray a baking sheet with cooking oil and set aside. In a small bowl, combine mustard and canola mayo. Chop the pepitas into small pieces.

Brush the top of each fillet with some of the mustard mixture.

Coat both sides generously with pepita crumbs, pressing them down to form a crust.

Transfer salmon to prepared baking sheet.  Bake until just cooked through, about 15 minutes.

Now serve it with some broccoli rabe that you cooked for too long. I heard this stuff cooks fast, but jeez.

And now, because I like you, people who have found the end of the internet my readers, here’s a picture of a salad I made and took pictures of because it was nice out and there was good light. This is what you call a Hugh Jass salad. A special shout out to Erica who donated the greens 🙂


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EWM: Tilapia Tacos

My new series (who am I kidding, everything is new around here): easy weeknight meals! I call this EWM. Hopefully that’s not an acronym for something disgusting, because I’m going with it.

Side note: the huz recently busted me using the term “money shot” while taking a picture of swiss chard. Turns out, money shot doesn’t mean what I thought it did. I thought it was just a good shot! If you google it, prepare to be disgusted, unless I’m the only one naive enough not to know what it means (quite possible). I’ve been cringing for days thinking of all the times I might have chirped “money shot” in a room full of guys.

Great, now I’ve typed money shot so many times that my blog is going to get flagged for inappropriate content.

Back to the point of this post. You won’t find very many recipes with meat on this blog, but one thing I do like is seafood. So about once every two weeks, I throw together fish tacos, a favorite in our house. My version is really simple and quick, but you can dress it up however you like. In the summer I cook the fish on the grill, but since its still pretty chilly, I baked these on a foil-lined broiler pan.

The key ingredients are:
2 tilapia fillets (I buy the frozen tilapia fillets from Costco so that I always have some on hand)
1 T fresh squeezed lime juice
1 T olive oil
1 T taco seasoning
1 avocado
a few slices red onion
4-6 corn tortillas

Tonight I was feeling crazy so I dressed ours up with:
1 mango
2 T unsweetened coconut

Preheat oven to 425 degrees. Thaw tilapia fillets if necessary by running under lukewarm water 5-10 minutes (the Costco fillets come in a sleeve so I keep them in the plastic while thawing).
Mix the lime juice, olive oil, and taco seasoning in a small bowl.

Brush the taco seasoning mixture over both sides of the fillets.

Bake the fillets in the oven for 20 -25 minutes, or until the fish starts to flake a bit. (The best thing about tilapia is that I can never seem to cook it incorrectly – once I left them on the grill for an extra 10 minutes and they were still good!).

While the fish is cooking:

  • Wrap the tortillas in tin foil and toss them in the oven for the last few minutes that the fish is cooking.
  • Cut up your onion/avocado/mango/any other toppings

When the fish is ready, cut into pieces and divide among tortillas. Add toppings. I like to have two tacos:

The huz likes three:

Other topping ideas:
red cabbage
black beans

If you have other toppings for your tacos, leave them in the comments!

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