Who doesn’t love a good taco?! These plantain shells are my new addiction! They add such great flavor!
These were super simple….
Plantain taco shell
Cilantro for garnish (and because I LOVE tons of it!)
What are your favorite taco toppings?
1 bag mini red potatoes, quartered
1 medium zucchini, cut into 1/4-in.(0.5 cm) thick diagonal slices
1 pkg freshwater shrimp (12)
1 tbsp olive oil
2 tsp garlic salt
Lemon Parsley Vinaigrette:
1/4 c olive oil
1 tbsp lemon juice
2 tsp grainy mustard
1/2 tsp sea salt
1/4 tsp black pepper
2 tbsp fresh parsley, chopped
- Preheat barbecue to medium-high heat. In a aluminum bbq dish pour in 3 cups cold water and add your potatoes. Cover with foil and seal edges. Place on barbecue and cook 25 to 30 minutes, until fork tender.
- While potatoes cook, make Lemon Parsley Vinaigrette by whisking together olive oil, lemon juice, mustard, salt and pepper. Stir in parsley. Set aside.
- Remove potatoes from barbecue and carefully remove foil. Drain any remaining water. Keep grill heated.
- Toss potatoes with 2 tbsp (30 mL) of vinaigrette (reserve the rest). Cover and keep potatoes warm.
- Toss shrimp with the 1 tbsp olive oil and garlic salt. Grill shrimp 2 to 3 min. per side until pink and just cooked through. Grill zucchini for 2 min. per side, or until tender-crisp and grill-marked.
- Combine potatoes, shrimp and zucchini in large bowl. Toss with reserved vinaigrette.
Adapted from Jamie Oliver’s recipe.
I don’t often put amounts in the ingredients list of pizza toppings because I feel like it’s a personal preference. Myself, I don’t like a lot of cheese, but some people like tons of cheese! So you can decide for yourself:)
1/3 c balsamic vinegar
- Make your Sweet Potato Crust.
- While the crust is cooking make your balsamic reduction. Add your balsamic vinegar to a small sauce pan. Bring to a boil then reduce to low and let it cook till reduced to about half of the amount. Stir frequently and watch so it doesn’t burn. It will be a very sticky substance when its done.
- Remove the crust from the oven, spread fig jam over crust, top with grated cheese, slices of prosciutto and place it back in the oven until the cheese is melted (about 5-8 minutes)
- Finally, top with balsamic reduction and fresh basil.
*can also top with spinach!
1 tbsp olive oil
1/2 c chopped onions
1/4 c chopped celery
1/4 cup chopped bell peppers
1.5 Spolumbo sausage
1/2 tbsp minced garlic
1 c chicken stock
2.5 c water
1/2 tbsp hot sauce
1 tsp creole seasoning
1 c red beans (canned)
salt and pepper to taste
Cooked rice to serve with beans
Creole Seasoning (makes 20 Tbsp- 1 1/4 C)
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
5 tablespoons paprika
3 tablespoons salt
- In a large pot heat, olive oil over med heat.
- Add chopped onions, celery and bell peppers and cook until they behin to caramelize and tenderize.
- Next add in sausage. Cook until browned
- Add in minced garlic and cook for 2 minutes, make sure it doesn’t burn.
- Turn heat up to med high and add chicken stock, water, hot sauce and creole seasoning then stir in red beans.
- Season with salt and pepper to taste.
- Bring liquid to a boil then turn heat down to low, cover with lid and cook for 2-2.5 hours until beans are tender and liquid is thickened.
- Check flavor of beans and season with salt and pepper to taste. stir and turn off heat.
- Let cool for 15 mins and allow beans to continue to thicken.
- Serve with rice.