21-Day Keto: Day 13

Hello Monday...back to the grind.  

Breakfast: Taco Breakfast Muffin with Chipotle Lime Salsa (Note: if you don't already buy your salsa from Aldi, I highly recommend you start.)  

Lunch: Tuna Salad (my recipe has olive oil mayo, yellow mustard, celery, dill pickle, pepper, hard boiled egg, and celery salt) w/ mixed raw veggies

Dinner: Shrimp Alfredo with Spaghetti Squash.  Alfredo sauce is naturally keto-friendly, which makes me happy.  I cooked the spaghetti squash in my Instant Pot while I worked on the sauce.  The shrimp were pre-cooked so just tossed those in at the end with the sauce to warm them up.

Totals: 1239 kcal, 83g fat, 25g net carbs, 86g protein

My Thoughts:  Today was a bit higher-carb, because of the spaghetti squash--you always hear about it being a healthier option than pasta--and it is, but 1 cup of the squash is still about 8 net carbs.  Then add the sauce on top of that and our dinner ends up at about 10 net carbs.  But, I really enjoyed getting to have Alfredo sauce tonight.  Back when I was a kid with unlimited metabolism and a hollow leg, I ordered Fettuccine Alfredo every time we went to Olive Garden (along with my own giant bowl of salad...and about a million breadsticks). It was my absolute fave.  But at some point, I stopped letting myself have it, in favor of lighter red-sauce based dishes.  

DK's Thoughts:  Still good here.

Instant Pot Shrimp & Sausage Gumbo (HAPPY MARDI GRAS!)

Happy Mardi Gras, y'all!

Tree at New Orleans International Airport (MSY).

This year, I was able to make it down to Scott, LA for their parade.  This is always my favorite:  the floats aren't anything amazing like what you see in New Orleans, but my friends live on the parade route, and they throw a big shindig with lots of food and I get to see some of my favorite people on the planet.

Yes, that is a Minion Porta-John.

Robin wins for best catch--hula dancing dolphins with coconut bras.

And I got to meet this lil' cutie, my friend B's new baby!

As per usual, since I am no longer a resident of the great state of Louisiana, I have to work on Mardi Gras. In fact, I will be in training all day learning how to use our new accounting software.  HOWEVER, we will be taking a break over lunch to have the annual Mardi Gras Potluck (coordinated each year by yours truly, because I just can't give it up.)

Last year, I made a boudin king cake, before that it was bacon gouda grit fritters w/pepper jelly sauce, then it was king cake cupcakes, and before that it was another king cake (sans boudin).  This year, a coworker is picking up a king cake kringle from Supreme Bakery here in town, so I decided to make gumbo.  I've done gumbo several times here (see list at the bottom of this post for links), but I've never made it in my Instant Pot.  So I figured...why not?

INGREDIENTS: (makes about 8-10 two-cup servings) 
* Note: if cooking for a smaller group, you can halve this recipe...or you can freeze part of it. It freezes really well.

• 4 cups cooked brown rice (aka 2 cups uncooked rice, cooked)
• 1 lb small or medium shrimp, tails/shells removed
• 1 lb smoked sausage (andouille if you can find it), cut into 1/2 inch pieces 
• 1 tsp olive oil (as needed) 
• 1 onion, diced 
• 1 bell pepper, diced (I used both red & green since that’s what I had on hand) 
• 2 stalks of celery, diced 
• 1 cup water 
• 1 cup instant roux 
• 3 cups low-sodium chicken or vegetable stock (or 2 cups regular + 1 cup water)
• 6 cups water 
• 2 cups chopped okra, strung* 
• 4 cloves garlic, minced 
• 2 bay leaves 
• 2 Tbsp parsley 
• 1 tsp basil 
• 1/2 tsp thyme 
• 1/4 tsp cayenne pepper 
• 1/4 tsp ground black pepper 
• 1/2 tsp Cajun seasoning (or more to taste after cooking)

DIRECTIONS:

1) Cook the rice in your preferred method (I used the Instant Pot) and set aside.

2) Set the Instant Pot to Saute and cook the sausage (about 4 minutes). Once browned, remove the sausage and set aside in a medium bowl.

3) Put the okra in the pot and stir for about 3 minutes.  You'll see "strings" of slime coming off the okra--this is good, as cooking out the slime now will keep it from being slimy in the gumbo.  It will start to brown a bit as well, which is a good thing--adds flavor.  After the 3 minutes are up, remove the okra from the pot and set aside--you can put it in the same bowl as the sausage so you're not making extra dirty dishes for yourself.

4) Add the olive oil, onion, bell pepper, and celery to the pot and saute until softened and the onions start to go translucent (about 3-5 minutes).

5) Mix 1 cup water & instant roux together and then add to the pot, stirring until the roux thickens (just a minute or so).

 

6) Add the sausage, okra, rest of the water, chicken broth and spices to the pot and stir well--make sure nothing's sticking to the bottom of the pot.  Then lock the lid on, make sure the lid is set to "Seal", Press "Manual", and cook on "High" for 10 minutes.

7) Let the pot de-pressurize naturally (about 10 minutes), then open the lid and throw in the shrimp.  The residual heat from the gumbo will cook them without letting them get too tough & chewy.

Serve over rice (or with the rice mixed in, because my co-workers are a bunch of Yankees who aren't used to assembling their own gumbo bowls), with a side of potato salad and french bread.  

...and a side of red beans, jambalaya, veggies, Jimmy Johns, and king cake....  Because it's a potluck. And you start Keto tomorrow...so one last hurrah!!!

My Other Gumbo Recipes:
Chicken & Sausage Gumbo (made from scratch)
Pressure Cooker Gumbo
Gumbo Risotto
Duck & Sausage File Gumbo
Slow Cooker Gumbo

Top Posts of 2016

Hey gang--thanks for hanging in there with me for another year on the interwebz. It's been a weird one, definitely a year of transition, both for me and for this blog.  This is fairly evident from the posts from 2016 that were the most popular.  To those of you who read this, thank you.  Without you, I'm just a girl chucking her thoughts and recipes into the inter-ether. Which, I mean, I'm still going to do, regardless--this is my creative outlet after all.  But getting feedback from you makes it a whole lot more interactive and fun.

So, in no particular order, here's the top posts from 2016!

Boudin-Crusted Jumbo Shrimp

Looking Back: Journal Entries from a New Mom

Grits & Grillades

Working Mom Edition, Part 2

Fifth Wedding Anniversary Gift: DIY Wooden Puzzle

Why I'm Okay With Being An "Old Mom"

Thirsty Thursday Cocktail: Jumping The Shark

Pumping at Work

World's Best Grilled Cheese

Beach Vacationing With a Baby

Boudin Crusted Jumbo Shrimp

So, this idea was inspired by St. Patrick's Day and a delicious sounding recipe from Raised on a Roux.  The St. Paddy's idea was a boudin Scotch egg, while Genet made an andouille crusted shrimp.  Both sounded delicious, but think I started wondering--has anyone ever made a boudin-crusted shrimp?  After a quick Google search, it appears the answer is "no"...

UNTIL NOW.

Heads up--this is a messy recipe, and the boudin can get a bit crumbly, so prepare to get a little frustrated.  Also--PREP NOTE: You need to chill the crusted shrimp in the fridge for about 30 minutes to an hour to help the boudin crust set up, otherwise it will start to crumble when you're pan-frying.  But the end result is SO tasty.

INGREDIENTS: (makes 8 jumbo shrimp)
2 links boudin, removed from the casing (we use Zummo's with is the most common one found outside of Louisiana)
2 eggs, beaten
1/2 cup seasoned breadcrumbs
1/2 cup panko
8 jumbo shrimp, peeled, tails on
olive or coconut oil for frying (add as needed)

DIRECTIONS:
Combine the boudin and egg in a small dish and mix well. In a separate dish, combine the breadcrumbs and panko. 
Then grab a handful of the boudin mixture, place a shrimp in the middle, and then squeeze your palm lightly to wrap the boudin around it.  Add more if needed to fully cover the shrimp.  If too loose, squeeze some of the egg out.  Then gently set into the breading mixture, shake the bowl to coat the sides, and then use a spoon to make sure the shrimp is fully coated.  Then gently place onto a sheet pan.  Repeat until you run out of shrimp or boudin.  Then place the coated shrimp in the fridge for about 30 minutes to an hour to help them set up.

Meanwhile, heat up a small skillet and add your cooking oil of choice. (I like to use a small skillet because it takes less oil to get about a 1/4 inch of oil in the pan.  You can cook up to 4 shrimp at a time with the small skillet.

Once the oil is hot, place up to 4 shrimp in the pan (again, gently--the boudin always seems to want to crumble because the rice is only par-cooked) and fry until golden, then flip.  Once golden on both sides, you can brown on the "back" side of the shrimp.  Then remove from the pan and place on paper towels to remove the excess oil.
These would make a great appetizer, or you can have them for dinner like we did.  Serve with "shrimp boil style veggies"--we did fresh Missouri sweet corn and red potatoes, but you could do mushrooms, onions, etc.

New Orleans Style BBQ Shrimp

I have to admit, being a Missouri girl, I have certain expectations when I see the word "BBQ".  Here in the Midwest, "Kansas City Style" is king--meaning slow smoked and then glazed in a thick, sticky, sweet and spicy tomato-and-molasses based sauce.  So imagine my surprise the first time I ordered BBQ shrimp in New Orleans, and got what looked like a giant bowl of shrimp scampi.

Didn't taste like shrimp scampi though.

In NOLA, "BBQ Shrimp" is typically served as an appetizer--which makes sense, given that it's jumbo shrimp swimming in a Lake Pontchartrain of orange butter (and who wants to hog a giant bowl of butter?).  This butter has been loaded down with garlic, Worcestershire, paprika, cayenne, green onions...but it's still a SEA OF BUTTER.  And what better to serve with a metric ton of butter?  FRENCH BREAD TO SOAK THAT STUFF UP.  Can't waste delicious butter, son!

I think the thing I like most about this recipe is that it is actually a SUPER fast meal to make. I mean, shrimp cook fast.  The most intensive part of this recipe is making the BBQ butter, and you can do that the night before if you like.  If you make the butter ahead of time, this dish can be ready to serve in under 15 minutes.  It feels soooooo fancy...but it's so easy!

INGREDIENTS:
1 lb Gulf jumbo shrimp (21-30 ct), peeled (tails on is okay, though if you remove them it's easier to eat with a fork--this dish can be messy if you eat with your hands)
1 cup BBQ butter: (mix the following ingredients together ahead of time and then let cool in the fridge)

• 1 cup spreadable butter (if you use regular butter, you'll need to soften it to room temp so you can blend everything into it)
• 1 tsp black pepper
• 1/4 tsp cayenne
• 1/2 tsp paprika
• 1/2 tsp Cajun seasoning
• 1/8 cup minced garlic
• 1 tsp Worcestershire
• 1/2 tsp hot sauce 
• 1 tsp Cajun Power garlic sauce

1 Tbsp olive oil

1/4 cup diced green onion

1/2 cup dry white wine

juice of 1/2 lemon

Sliced French Bread for dipping

DIRECTIONS:

Make BBQ Butter ahead of time and put in fridge until you're ready for it.

Heat the olive oil in a large skillet, then add the shrimp, cooking on one side for about 1-2 minutes.

Then flip, add the white wine, lemon, and green onions, and reduce heat to medium.  Cook until the wine has reduced by half.  Then add the BBQ butter and reduce heat to low, stirring until the butter is fully melted, the sauce is warm, and the shrimp are cooked through.

Serve hot with the French bread for dipping, garnish with extra green onions.

Slow Cooker Shrimp & Sausage Gumbo

I'm starting to realize I never actually make gumbo the traditional way--starting with a roux, getting to that perfect golden color, then adding in all my ingredients and slow simmering to perfection... Maybe that's because I have a wee one who has recently become mobile...or just because I'm a little lazy sometimes.  Nope...let's blame the baby.

I whipped this up for my church group one afternoon--I did all the prep work the night before, and threw the ingredients into the crock and refrigerated overnight, then the next morning before church I put the crock into the crockpot & set to High.  By the time our group met up for lunch it was ready to go!  It was a big hit--by the time they were through with it, there was nothing left to take home.

This worked really well for a big group--we brought the gumbo, rice, and pickled okra (to garnish).  Another person brought potato salad (a German-Louisianian tradition), another brought salad, bread, dessert, etc.  It was a fabulous meal with good friends (particularly when you have friends that will hold your baby while you eat).

INGREDIENTS: (makes 8-10 servings)
1 lb andouille or smoked sausage (Johnsonville's New Orleans Style works well if you can't get andouille links)
2 cups sliced pickled okra (I usually use fresh or frozen, but we had a GIANT jar of pickled okra that needed to be used up.  It worked really well in this recipe.)
1 medium onion, diced
1 green bell pepper, diced
2 stalks celery, diced
4 cloves garlic, minced
1 Tbsp Cajun seasoning
(1) 14 oz can of diced fire-roasted tomatoes, undrained
1 cup dry roux
6 cups low-sodium chicken broth
1 tsp Worcestershire sauce
1-2 tsp Tabasco sauce
1 lb medium shrimp, raw, peeled and tails removed
2 green onions, sliced
4-5 cups cooked rice (about 1/2 cup per serving)
pickled okra to garnish

DIRECTIONS:
Place sliced sausage, okra, onion, bell pepper, celery, garlic, Cajun seasoning, tomatoes, dry roux, and chicken broth in the Crockpot & stir.  Cook on High for 4 hours, or Low for 6-8 hours.  

Throw the Worcestershire, Tabasco, shrimp and green onions in for the last half hour of cooking. You can add additional hot sauce or Cajun seasoning at this time as well, to your taste preference.

Serve with rice, potato salad, and pickled okra for garnish, along with a slice of french bread to sop up all the broth.

My Other Gumbo Recipes:
Pressure Cooker Gumbo
Gumbo Risotto
Duck & Sausage File Gumbo

Shrimp & Andouille Jambalaya Risotto

A couple years ago I posted about a really delicious gumbo risotto recipe that I tested out & fell in love with.  This time, I decided to try it with jambalaya instead.  I prefer a "cajun-style" jambalaya (read: no tomatoes) that gets most of its flavor from the roux and the meat--however, with a risotto, you're typically not making a roux beforehand.  Not to fear--dry roux powder is here!  I love this stuff & use it frequently--it's a pantry staple at our house, even though I have to buy it while I'm down in Louisiana.  If you can find it in your supermarket, I highly recommend picking some up...if you can't put it at the top of your souvenir list next time you're near the Gulf. (Their brown gravy mix is also a staple at our house.)

You could easily make this as a chicken & sausage risotto instead, but I had shrimp onhand so that's what I went with.

SIDENOTE: In retrospect, I'm not sure why I decided to make a risotto, which requires hovering over a pot for about 30-45 minutes, while 39 weeks preggo.  My feet were sore & swollen by the time we were ready to eat.  The next time I make this I will definitely make sure to NOT have a bun in the oven.  Risotto requires some maintenance to make sure it doesn't burn, but the end result is creamy & delicious & totally worth it.  Between the Cajun seasoning & the jalapeno, ours had a perfect amount of heat for my taste, but if you prefer milder flavors, you can omit the jalapeno--or add a second one if you like it super-spicy.

INGREDIENTS: (makes 6-8 servings)
1 Tbsp olive oil
2 links of andouille sausage (approx 1/4 lb each), or 4 links of Johnsonville New Orleans Andouille Style smoked sausage (this is what most folks can easily find at their grocers and I think it tastes great--and no, that's not a paid endorsement.)
1 onion, diced
1 bell pepper, diced
1 jalapeno, seeded & diced
2 stalks celery, diced
1-2 Tbsp minced garlic
1 Tbsp dry roux powder
1 Tbsp Cajun seasoning of your choice (you already know my personal favorite)
3 Tbsp butter (we use Smart Balance spread)
2.5 cups arborio rice
30 oz beef stock (or 4 beef bouillon cubes + 32 oz of water)- low sodium if possible
1 cup water, if needed (you can alternately use dry white wine if you like)
2 green onions, sliced, plus 1 more for garnish
1/2 lb medium shrimp, peeled & tails removed
black pepper & parsley, to taste

DIRECTIONS:
In a large dutch oven, heat the olive oil over medium heat.  Once up to temp, add the sausage, vegetables, garlic, roux powder, and cajun seasoning.  Once the veggies begin to soften and caramelize, add the butter and stir until melted.

Lower the heat to medium-low and add the rice, stirring well.  Let the rice "toast" for about 3 minutes while stirring. Now begin adding the beef broth--just enough at a time to keep the consistency somewhat liquid and stirrable.  As the mixture thickens & absorbs the broth, add more.  Stir frequently and repeat the addition of broth to keep it from burning--approximately 1/2 cup at a time.

When you add the last of the broth, also add the 2 green onions and the shrimp, since these require much less time to fully cook.

When you've used up the broth, taste the rice.  If it's still crunchy, you can start adding some of the water and cook a little bit longer.  Risotto should generally be slightly al dente like pasta, but if you overcook it it will get a bit gummy.  However, much like pasta, this should be done to your taste.  Now is also a good time to check for seasoning & see if you need to add pepper, additional cajun seasoning, etc.

Once the rice is done to your taste, it's ready to serve!  Final consistency should hold together when scooped into a bowl and spread out slightly, but not as thick as say, mashed potatoes.  Top with the remaining green onions & serve!

If you have leftovers, this will thicken in the fridge, so you'll want to add a bit of water before reheating so it's not a solid mass.

NutriFacts: (for 6 servings)

• Calories534.0
• Total Fat21.9 g
• Saturated Fat7.0 g
• Polyunsaturated Fat2.1 g
• Monounsaturated Fat3.2 g
• Cholesterol107.0 mg
• Sodium1,653.0 mg
• Potassium151.5 mg
• Total Carbohydrate67.3 g
• Dietary Fiber1.0 g
• Sugars0.7 g
• Protein19.3 g

Smoky Shrimp & Grits

As expected, holidays around here were hectic. I’m sure you can empathize!  But I hope you had a wonderful holiday season, and filled your bellies with delicious, warm, comfy foods, and perhaps got a few nice gifts!  I hope your children & extended family didn’t completely destroy your home, and that you had a few moments to rest & put your feet up.
Today’s recipe is perfect for a cold, snowy day when you need something creamy, cheesy & satisfying.  Plus, if you use instant grits, it takes less than 30 minutes to make.  Perfect for after work when you need to throw something together on the fly that still feels gourmet—plus it’s under 300 calories per serving!
INGREDIENTS:

• 1 cup instant grits
• 1 cup smoked gouda, shredded
• 4 slices bacon, 1/2” diced
• 1 lb large shrimp, peeled & deveined
• 1/2 tsp Cajun seasoning
• 2 roma tomatoes, diced
• 1/2 cup sweet corn
• 2 green onions, sliced
• smoked salt (to taste)

DIRECTIONS:
First, cook your grits according to the package.  If you’re morally opposed to instant grits, you can make regular, I was just saving some time.  Once the grits are fully cooked, stir in the cheese.
Next, in a large skillet, cook the bacon until crispy (6-8 minutes).  Pull the pieces out & let drain on a paper towel.  Then add the shrimp, tomatoes, corn, Cajun seasoning & smoked salt to the skillet & cook until the shrimp are done (3-5 minutes).  Stir in the green onions at the last minute, then serve over grits.
NutriFacts:
 Calories 281.8
  Total Fat 5.1 g
  Saturated Fat 2.9 g
  Polyunsaturated Fat 0.6 g
  Monounsaturated Fat 0.3 g
  Cholesterol 228.5 mg
  Sodium 769.3 mg
  Potassium 366.1 mg
  Total Carbohydrate 27.4 g
  Dietary Fiber 2.1 g
  Sugars 1.8 g
  Protein 29.7 g

Shrimp Boil Salad (Guest Post)

Hey there FeauxReaders!  Today, I am thrilled to present you with a guest post from none other than my cousin Primo from New Orleans.  He dreamed up a delicious-looking warm (or cold) salad that I can’t wait to test out!

---

I enjoy cooking. I enjoy challenges and experimenting with new recipes. I’m the kind of guy that watches shows like Chopped, Cutthroat Kitchen, and other game-type shows on Food Network and honestly thinks he could do well.

For my company Christmas party, we decided to do a pot luck lunch. As we were divvying up the assigned dishes, I deferred to making whatever dish wasn’t claimed since I don’t have a “signature dish”. In my office, that translates to “I can only make *insert item here*” Low and behold, the category I ended up with was… SALAD. What a slap in the face. Not only do I feel like that’s a cop-out dish for any pot luck, but I’m a meat and potatoes guy that doesn’t normally like traditional salads.

I had to make a salad that not only wowed my coworkers but would also be something new and exciting for me. After a couple hours of pondering and a quick brainstorming phone call with Prima, (aka Ms. FeauxCajun, herself) the shrimp boil salad was born.

Ingredients:

• Shrimp/Crab boil to taste (If you are unfamiliar with seafood boil seasoning, premeasured boil in bag versions are available at most grocers)
• 3 pounds of baby red potatoes cut in halves or quarters
• 1 pound smoked link sausage, cut into bite sized pieces
• 1 pack of frozen corn on the cob (fresh Missouri/Iowa sweet corn on the cob would be best but it wasn’t available to me in Louisiana in December)
• 2 pounds peeled beautiful Louisiana shrimp  (if you’re unable to buy fresh gulf shrimp, any fresh or even frozen [then thawed] UNCOOKED shrimp will probably work with this recipe)
• 1/2 cup fresh lemon juice
• 1/3 cup extra virgin olive oil
• 1/4 cup chopped fresh flat-leaf parsley
• 3 tablespoons Creole mustard
• 4 green onions, sliced
• 1 clove of garlic
• 1 teaspoon paprika
• 1 teaspoon prepared horseradish
• 2 local beers (for the chef while cooking)

Essential cooking tool.

Directions:

1. 1. Bring 10 cups water and boil seasoning to a boil in a large stock pot over high heat.

2. Add potatoes and sausage; return to a boil, and cook 13 minutes or until potatoes are tender.

3. While your potatoes are cooking, combine lemon juice, EVOO, parsley, Creole mustard, horseradish, garlic, and paprika and whisk together well.

4. Remove potatoes and sausage and set aside in your large salad bowl

5. Add corn to stock pot and return to a boil. Cook 3 minutes. Add shrimp; cover, remove from heat, and let stand 5 minutes or just until shrimp turn pink.

Now THAT is a beautiful sight.

6. Drain and peel shrimp. Cut kernels from cobs. Discard cobs. Stir together corn kernels, shrimp, potatoes, sausage, and lemon juice mixture in a large bowl.

7. Serve hot or cover and chill to serve cold the next day.

NOTE: While this dish is fantastic fresh out of the pot, it is equally as fantastic served chilled. The flavors remain strong. I think the new twist on a COLD shrimp boil combined with the lemon juice dressing made for an unexpected surprise.

Semi-Homemade Ceviche!

So, did everyone have an enjoyable and safe New Year’s Eve?  Sober Chauffeur in tow (or a cabby)?  More curious—were you dressed appropriately for the weather, or were you dolled up in gravity-defying heels and sparkly Spandex that barely covers back door?  I saw an uncountable number of the latter while I was out this New Year’s Eve.  Granted, this is a college town, so maybe we’re privy to a larger ratio of these gals, but they still just leave me scratching my head.  It would be one thing if it had been 70 degrees and dry outside.  But no.  We had below-freezing temps, ice on the ground, and freezing drizzle coming down.  You couldn’t pay me enough $$$ to attempt walking in 5 inch platform heels while surrounded by black ice.  Heck…I’m relatively positive that I couldn’t do it even without the ice.  Give me cute, comfy flats any day.

Actually, in this weather, give me waterproof shoes with good tread.  That’s probably safer.

(I dub thee “Lady Faceplant”).

But they are quite festive, aren’t they?  And somewhat reminiscent of warmer climes.

Much like ceviche. (HAH—you didn’t think that segue was gonna work, DID YOU?  BAM.)

Ceviche is one of my absolute favorite foods EVER.  It’s so fresh and zesty with tons of texture and flavors, and you can eat it with a chip.  Like coastal nachos.

And since I’m planted smack-dab in the middle of the country, it’s really tough to find good ceviche…since there are no fresh shrimp.  When I visit Louisiana, my best friend & I nearly always make a trip to Coyote Blues in Lafayette for ceviche and Cajun Bloody Marys. 

So when the stores started offering 16oz cocktail shrimp rings for $4.99 around New Years, I snagged up a couple rings and dashed home to pull a Sandra Lee and take a stab at my favorite Gulf specialty.

 

INGREDIENTS:
8 oz cocktail grade shrimp, tails removed

1 avocado, diced

1 large tomato, seeds removed, diced

Juice of 1 lime

handful of fresh cilantro, minced

1/2 tsp garlic powder

1/2 tsp onion powder

1 tsp Cajun Power garlic sauce

Salt & Pepper to taste

Tortilla Chips

 

DIRECTIONS:

Pretty simple—add all the ingredients to a bowl & stir.  No special order….just mix & stir until well blended.  If you like, add more/less cilantro, S&P, and lime juice to your taste.

You can eat right away if you like, but if you let it sit overnight in the fridge (covered, of course), the flavors will marinate even more.

Perfect for a party, a quick appetizer, or even as your main course!

Since I didn’t have the fixin’s for Bloody Mary’s on hand, we opted for Mothers Brewery’s new “Holy Mole” instead.

Makes 4 snack size servings or two entrée size servings.

 

NutriFacts: (includes tortilla chips)

Calories 302.3

  Total Fat 15.9 g

  Saturated Fat 3.1 g

  Polyunsaturated Fat 2.6 g

  Monounsaturated Fat 8.7 g

  Cholesterol 110.5 mg

  Sodium 319.9 mg

  Potassium 545.4 mg

  Total Carbohydrate 26.7 g

  Dietary Fiber 6.6 g

  Sugars 2.0 g

  Protein 16.0 g