Spicy Creamy Shrimp Enchiladas

This recipe has become one of our family's favorites and reminds us of our time we lived in the deep south of Mississippi. Great flavors and just enough spice. Recipe and photo comes from Will Cook for Smiles.

• 12 oz large shrimp
• 1 small yellow onion
• 2 large jalapenos seeded
• 2 medium tomatoes "on a vine'
• 1-2 Tbsp vegetable oil for cooking
• 1 1/2 cups heavy cream
• 1/2 cup sour cream
• 2 garlic cloves
• 1/4 tsp cayenne pepper
• 1/4 tsp chipotle chili powder
• 1/4 tsp cumin
• Salt
• 8-10 medium tortillas flour tortillas recommended 
• 5 oz Monterrey Jack cheese grated

Instructions

1. Preheat oven to 350 and grease a 9x13-inch baking dish.
2. Preheat oil in a large cooking pan over medium heat.
3. Slice onions and seeded jalapenos thinly and dice tomatoes.
4. Saute veggies with some salt until softened.
5. Whisk heavy cream, sour cream, pressed garlic, spices and salt in a mixing bowl and add it to the pan with veggies. Stir well.
6. Add shrimp and cook, still over medium heat, until shrimp is almost done.
7. Add some cheese in the center of each tortilla.
8. Using slotted spoon, scoop out about a quarter of shrimp/veggie mixture, draining most of the sauce, into the tortilla. Roll tortilla and place it in the baking dish, seam down. Repeat with remaining tortillas, shrimp and veggies.
9. Pour sauce over enchiladas and spread remaining cheese on top.
10. Bake for 15-18 minutes.

Fish Taco Sauce

I took a screenshot of this recipe and have been using it all year, but don't remember the source--sorry I can't give credit for this AMAZING sauce! As an easy dinner, I warm up tortillas and put some of the coleslaw mix inside with the fish filets from ALDI, cover with this sauce, then top with avocado. It's easy and delicious! 

Makes 1 cup.

1/2 tsp garlic powder
2 Tbsp chipotle peppers in adobo sauce
2 Tbsp lime juice (or lemon)
1/2 cup mayonnaise
1/4 tsp salt
1/2 cup sour cream

Whisk all ingredients together until smooth. Store in refrigerator.

Jambalaya (Freezer-Friendly)

This recipe comes from Loving My Nest, with just a couple minor changes. Each recipe makes two bags, so if you're just wanting one, cut everything in half.

4 bell peppers
1 large onion, chopped
1 large (32oz) can of diced tomatoes (leave the juice)
2 cloves garlic, diced
2 bay leafs
1 lb large shrimp, raw and de-veined
4 oz. chicken, diced
1 lb. spicy Kielbasa sausage

2 c. okra (optional)
2 tsp Cajun Seasoning

Split all ingredients except chicken broth to two gallon zip lock bags. (2 bell peppers in each bag, 1/2 onion in each bag….) This recipe makes 2 meals worth. If you have a really large (6.5qt or larger) crock pot you could cook all of this at once or if you had a large family to feed, otherwise split this into two. (Either way you'll have to put it in two bags because there's so much food--if you're wanting to make it one meal though, just label your bags "Jambalaya 1 of 2", "Jambalaya 2 of 2"). Freeze flat. On day of cooking add 1 cup chicken broth and cook on low for 6 hours.

Elegant Smoked Salmon Strata

I made this for our late Father's Day breakfast. It was delicious, but I have a couple of notes--first of all, it makes a ton, so unless you have at least 8-10 people to serve, I would suggest cutting the recipe in half and cooking it in an 8x8 dish. Also, you better really like EGGS, otherwise you'll hate this. But if you do, this is a great breakfast or brunch idea, especially if you have company or a large group to feed. It's very fancy looking and seems like you spent a lot of time on it ;) I seriously felt like Bree Hodge from Desperate Housewives when I made this!

4 c. cubed ciabatta/French bread
2 Tbsp. butter, melted
2 Tbsp. olive oil
2 c. (8oz) shredded Gruyere or Swiss cheese
2 c. (8oz) shredded white cheddar cheese
10 green onions, sliced
1/2 lb. smoked salmon, coarsely chopped
8 eggs
4 c. 2% milk
4 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. pepper
Creme fraiche or sour cream and minced chives

*In a large bowl, toss bread cubes with butter and oil; transfer to a greased 9x13 baking dish. Sprinkle with cheeses, onions, and salmon. In another bowl, whisk eggs, milk, mustard, salt, and pepper; pour over top. Cover and refrigerate overnight.

*Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 30 mins. Uncover; bake 25-30 mins longer or until knife inserted comes out clean. Let stand for 10 mins before serving. Serve with creme fraiche/sour cream and chives.

Tilapia Parmesan

Yet another recipe from The Girl Who Ate Everthing...Tilapia Parmesan. Tastes really good, we all loved it! And it's super healthy, too!

1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

*Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

*Arrange fillets in a single layer on the prepared pan. I like to sprinkle the fillets with salt, pepper, and a little Cajun seasoning for some kick. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Parmesan-Crusted Tilapia

This has a great taste, not too overbearing, but just enough. Super easy meal, serve with steamed veggies. Mmmm!

1/2 c. flour
1 egg, beaten
1/2 c. crushed butter-flavored crackers (about 10 crackers)
1/4 c. grated Parmesan cheese
1/2 tsp. salt
4 tilapia fillets (5 oz. each)
2 Tbsp. olive oil
Lemon wedges

*Place flour and egg in separate shallow bowls. In another shallow bowl, combine the crackers, cheese and salt. Dip fillets in the flour, egg, then cracker mixture.

*In a large skillet, cook fillets in oil over medium heat for 4-5 minutes on each side or until golden brown and fish flakes easily with a fork. Serve with lemon.

Potato-Crab Cakes with Lime Butter

Okay, can you please hurry up and make these so we can talk about how GOOD they taste??! I made these for lunch today and they were eaten up super fast; everyone loved them! They have a very unique, flavorful taste and are really easy to make! And DO NOT leave out the lime butter--it is YU-MMY!

1 c. mashed potatoes (with added milk and butter)--I used instant
1 egg, beaten
1 Tbsp. plus 1/2 c. dry bread crumbs, divided
1 Tbsp. finely chopped onion
1 Tbsp. minced fresh parsley
1/2 tsp. lime juice
1/8 tsp. salt
1/8 tsp. pepper
1 lb. fresh crabmeat, minced
1/4 c. all-purpose flour
Oil

LIME BUTTER:
1/2 c. butter, softened
4 tsp. lime juice
1 tsp. grated lime peel

*In a large bowl, combine the potatoes, egg, 1 Tbsp. bread crumbs, onion, parsley, lime juice, salt and pepper. Gently stir in the crab. Shape into 12 patties.
*In a shallow bowl, combine flour and remaining 1/2 c. bread crumbs. Coat patties with crumb mixture.
*In an electric skillet, heat 1/4 in. of oil to 375. Fry crab cakes, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Combine the butter, lime juice and peel. Serve with crab cakes.

Ranch Tilapia

3/4 c. Italian seasoned bread crumbs
1 (1 oz.) package dry Ranch-style dressing mix
2-1/2 Tbsp. Olive oil
1 lb. tilapia fillets
2 tsp. butter
*Place the bread crumbs in a bowl. In a shallow dish, mix the Ranch dressing mix and oil to form a paste. LIGHTLY coat tilapia fillets with the paste, then dredge in the bread crumbs to lightly coat.
*Melt butter in a skillet over medium heat. Place the fillets in the skillet and cook 5 minutes on each side, or until golden brown and easily flake with a fork. Enjoy!

Walnut-Crusted Orange Roughy

Okay my husband is SO not a fish person; steak is his forte, but he ate this up and loved it! I think he had 3 pieces for lunch and even asked me to make it again! So obviously, you don't have to be a "fish person" to enjoy this, and if you are you're in luck. You know when you get home from church and everyone's famished all of a sudden?? This is what I made and it was super quick, great for Sundays :)

4 fresh or frozen orange roughy fillets, thawed (5 oz. each)

1/2 tsp salt

1/2 tsp pepper

1/4 cup flour

1 egg, beaten

1 cup finely chopped walnuts

3 Tbsp seasoned bread crumbs (I didn't have any but used crushed corn flakes)

1 Tbsp sesame seeds (I didn't use these)

1 Tbsp dried parsley flakes

2 Tbsp honey

1-1/2 tsp soy sauce

*Sprinkle fillets with salt and pepper. Place flour and egg in separate shallow bowls. In another shallow bowl, combine the walnuts, bread crumbs, sesame seeds, and parsley. Dip fish in FLOUR, EGG, then WALNUT MIXTURE.

*In a large skillet over medium heat, cook fish in butter in batches for 2-3 minutes on each side, or until fish flakes easily with a fork. (TURN OFTEN).

*In a small bowl, whisk honey and soy sauce; serve with fish. I served this dish with steamed vegetables and brown rice. Yummy!!