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3 kilos (8 cups) white fish- diced ( uncooked fresh tuna, talapia, robalo, shrimp etc)

2 cups lime juice

Diced red onion

Salt & Pepper


Mix fish & lime juice & allow to sit for 20-40 minutes

Add onion, salt & pepper.

Mix & serve on Saltine crackers.
Garnish with avocado slices.

as a side if you like it HOT!!! :
Diced red onion,  habanero chilies diced, cilantro, salt & pepper.

This was served with cucumber wedges,  Tajin,   Rice with a little corn in it.

Our next door neighbors in Xalapa had us over for an impromptu lunch which included this & Carlotta dessert.


9X13 PAN 

2 Cans evaporated milk
2 cans sweetened condensed milk
Blend in blender. Slowly add lime juice until thickened. 
4-6 limes juiced

1 can 820 grams peaches- Drained & diced (Other fruits such as strawberries can be substituted) 
Add 1/3 cup of peach juice to the milk mixture just for flavor.

3+ packages of Marias galletas
Dip each cookie in peach juice & line the bottom of 9x13
Drizzle milk mixture & spread thinly over cookies.
Sprinkle diced peaches

REPEAT several times until the 9x13 is filled. 

Chill & serve. 

Apple Puffed Pancake

  • 6 eggs
  • 2/3 cup flour
  • 1/2 tsp salt
  • 1 cup whole milk
  • 3 T butter
  • 3 large apples sliced
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • Mix eggs, flour, salt & milk. Set aside. 
  • Melt butter in pan in 425* oven. 
  • Once butter is melted lay sliced apples in bottom of pan. Return to oven until butter is sizzling. 
  • Pour batter over hot apples & sprinkle with brown sugar, cinnamon mixture. 
  • Bake for 20 min.  Garnish with hot maple syrup or powdered sugar & fruit. 

Blackened Cajun Shrimp Tacos with Avocado Salsa

Blackened Cajun Shrimp Tacos with Avocado Salsa
Prep time
Cook time
Total time
Blackened Cajun Shrimp Tacos with Avocado Salsa are made with so many fresh ingredients and the blackened cajun shrimp takes it to the next level with flavor! These are some healthy and delicious tacos you have got to try!
Serves: 4-6
  • 1 pound jumbo shrimp peeled and deveined, remove tails if wanted
  • 1 Tablespoon cajun seasoning
  • 2 tablespoons olive oil
  • Avocado salsa:
  • 3 roma tomatoes, diced (I substituted mangos & pineapple) 
  • 1 (11 ounce) can yellow corn, drained
  • 1 (15 ounce can black beans, rinsed and drained
  • ½ red onion, diced
  • 2 avocados, diced
  • ¼ cup chopped cilantro
  • juice of one lime
  • salt and pepper to taste
  • crumbled feta for topping, optional
  • 4-6 flour tortillas for serving
  1. In a medium sized bowl add the shrimp and cajun seasoning. Toss until coated. In a medium sized skillet over medium high heat add olive oil and shrimp. Cook for about 2-3 minutes until no longer pink.
  2. To make the avocado salsa: Add the tomatoes, corn, black beans, red onion, avocado, and cilantro to a bowl. Salt and pepper to taste.
  3. Assemble the tacos dividing the avocado salsa and topping with shrimp. Sprinkle with crumbled feta and serve immediately.
Slow Cooker Charro Beans
Yield: 8 to 10 servings
Slow Cooker Charro Beans -- flavored with bacon, garlic, tomatoes, green chiles, jalapeños, cilantro, and spices -- are the perfect pinto beans to accompany your favorite Mexican entrees!
  • 1/2 pound bacon
  • 1 pound dry pinto beans (I always soak my beans first! - Terri) 
  • 4 cups water
  • 2 cups beef broth
  • 6 cloves garlic, minced
  • Fresh jalapeno (seeds & membranes removed), diced, optional
  • 1 tablespoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 (15-ounce) can Rotel (diced tomatoes & green chiles)
  • 1 cup fresh cilantro leaves, chopped
  • Salt & freshly ground black pepper
  • Chopped onion - Added by Terri 
  • Chopped bell pepper - Added by Terri 
  1. Place beans in a colander, rinse well, and remove any stones or shriveled beans.
  2. Cook bacon until just crispy. Drain, chop, and set aside.
  3. Pour beans into slow cooker. Cover with water and beef broth. Add chopped bacon, garlic, jalapeño (if using), cumin, garlic powder, and chili powder. Cover and cook on low for 7 hours or until almost done. Stir in Rotel and chopped cilantro, cover, and cook for an additional hour or until tender (total cooking time will probably be between 8 to 10 hours). When beans are done, season with salt and freshly ground pepper, to taste (I add 1/2 teaspoon of salt at a time, tasting in between).
My favorite way to cook bacon is to lay it in a deep, foil-lined baking pan and bake it on the center rack at 400°F for 15 to 20 minutes.
The first time you cook beans in your slow cooker, periodically check that they remain covered with liquid. Add additional hot water during the cooking process, if necessary.
One seeded jalapeño cooked for that many hours should add flavor rather than spice. If you prefer spicy beans, add more jalapeños and leave the seeds/membranes intact. Also, if you prefer mild beans, you may use mild Rotel instead of regular or hot.
For Borracho Beans, swap out 6 ounces of the beef broth with Mexican beer.
If you prefer to soak your beans, simply rinse, drain, and pick over your beans. Place them in a pot, cover with 2 inches of water, and soak overnight. Drain off the soaking water before proceeding with the recipe. If beans are soaked, cooking time will probably be shortened to 5 to 7 hours on low.
Always use fresh dry beans, as old beans can take much longer to become tender (and may possibly never soften!).

Roasted Potatoes with Lemon, Garlic & Oregano

Goes great with the Lemon Chicken Wraps.  Everyone loved these.  But who doesn't like potatoes?

3 lbs. yukon potatoes, cut into bite-size chunks
1/2 c. olive oil
4 cloves garlic, minced
1 1/2 tsp. dried oregano
1 tsp. salt
1/2 c. beef or chicken broth
1/3 c. fresh lemon juice
2-3 Tab. fresh oregano, chopped (optional)

Preheat oven to 400*.  Place potatoes in large baking pan (single layer) and toss with oil, garlic, oregano, salt and pepper.  Bake 15 min.  Add broth, toss and bake 10 min. more.  Add lemon juice, toss and bake 15 min. more or until potatoes are tender.  If you like, broil for 2-3 min. until golden brown.  Sprinkle with fresh oregano if you like.

Grilled Mediterranean Lemon Chicken Wraps

These were just so, so, so good.  Yum, yum and yum.  Great for feeding a group.  I served with the roasted lemon potatoes side-dish that I'll post a recipe for next.

I set everything for these wraps out buffet style and let people choose what to put in theirs.  Here's what was on my table:

soft, buttery pita bread (not the hard dry kind)
grilled lemon chicken (recipe below)
tomato, chopped in chunks
lettuce, chopped - or spring mix
red onion, thinly sliced
cucumber, peeled and sliced
feta cheese crumbles
kalamata olives, rough sliced/chopped
spicy garlic sauce (recipe below)
tzatsiki sauce (bought from grocery deli area) (this is a cucumber dill yogurt sauce)
italian dressing

Lemon Chicken Recipe: (I doubled this below to feed 8 adults and some kids.)

2 lbs. boneless, skinless chicken breasts (cut into 1 c. sections to grill faster)
2 Tab. olive oil
3 cloves garlic, finely minced
1 Tab. fresh lemon zest (about 1-2 lemons)
3 Tab. fresh lemon juice
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried oregano
1 tsp. cumin
1/2 tsp. paprika

Combine olive oil through paprika in large ziplock bag.  Add raw chicken and marinate 1-8 hours.  Grill on preheated bbq, high heat, until juices run clear (flip over mid-way through cooking) and chicken is cooked through.  Slice into bite-size chunks.

Spicy Garlic Sauce Recipe: (I can't remember if I doubled, but I had plenty leftover. ; )

1/2 c. mayo
1/2 c. plain greek yogurt
2-3 cloves garlic finely minced
1 tsp. sriracha/hot sauce - or I used 1/2 tsp. sambal oelek (more or less to taste)
1/2 tsp. salt
pinch of black pepper
2 tsp. fresh lemon juice

Process in blender until smooth.  Keep in fridge up to 1 week before serving.