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Spicy Fish Tacos

6/30/2022

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The spicy fish tacos with mango guacamole are the perfect mix of spicy and sweet with a little tang from the lime!

For the guacamole/salsa
  • 1 avocado
  • 1/2 of one mango
  • 2 cloves of minced garlic
  • 2 tbs minced cilantro (optional if you don’t like it)
  • Pinch of sea salt
  • Juice of one juicy lime or 2 less juicy limes
  • 1/4 of a red onion
  • 1 finely minced jalapeño
For the tacos
  • 1 tbs chipotle powder
  • 1 tsp paprika (more if you want spicier)
  • 1 tbs garlic powder
  • 1/3lb deveined peeled shrimp per person
  • Neutral oil for cooking (grape-seed or canola, neutral oils have a higher smoke point and aren’t super flavorful)
  • 3 corn tortillas
  • Cotija or cream to serve with
Instructions
  1. Chop the onion and cilantro. Cube the mango and avocado like in the video and add them to a small bowl with the onion, cilantro, garlic, sea salt, lime juice, and jalapeño. Mix it up and let the flavors marinate while you make the shrimp.
  2. Mix together the chipotle powder, paprika, and garlic powder. Roughly chop your shrimp and coat thoroughly in the seasoning.
  3. Add the neutral oil to a cast iron or non stick pan and cook your shrimp for 6-7 min. They should change from clear to light pink when they’re done. You can cut one in half to check if you’re worried.
  4. Remove the shrimp leaving the seasoned oil in the pan and add your tortillas flipping them so each tortilla side is exposed to heat and seasoning.
  5. Assemble your tacos with the tortilla, shrimp, guacamole, and cream and enjoy!
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Pumpkin Cheesecake Bars

11/7/2021

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These are the perfect not too sweet, just right bars with a crunchy delicious crust and creamy filling. Ingredients
For the Crust
  • 1 box of gf graham crackers, I love pamelas
  • 6 tbs butter
  • 1/4 cup sugar
For the Filling
  • 2 packages cream cheese
  • 1 cup sour cream
  • 1 cup of white sugar
  • 2 eggs
  • 1 can pumpkin puree
  • 1/4 tsp nutmeg
  • 2 tsp cinnamon
  • 1/2 tsp salt
For the Topping
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/2 pod of vanilla bean
Instructions
  1. Preheat the oven to 350 degrees
  2. Get a heavy duty ziplock bag and add the graham crackers to it, using a meat pounder or something smash the graham crackers to a crumble. Add the butter and sugar and shake around.
  3. Line a springform square pan with parchment paper on the bottom and butter on the sides. Using the bottom of a glass, I like to use a rounded wine glass, press the crust mixture flat with a tiny but going up the sides. 
  4. Bake for 10-12 minutes.
  5. Remove and let cool fully
  6. For the filling, make sure the cream cheese is room temperature. Using a stand mixer or handheld beat together the cream cheese, sour cream, sugar, eggs, pumpkin, nutmeg, cinnamon, and salt. The mixture should be smooth and creamy with no lumps.
  7. Pour the filling on top of the crust and reduce the oven heat to 325. Bake at 325 for around 1:15. Check periodically, the mixture should be just set in the middle with slight browning at the edges. You want no jiggle. If it's jiggly in the middle it's not done.
  8. Remove and let cool covered for an hour, then move to fridge and cool overnight.
  9. For the topping using a stand mixture mix together the heavy cream, sugar, and vanilla. Mix until light and fluffy peaks form.
  10. Cut the bars into pieces and top with the whipped cream! Top with a sprinkle of cinnamon for decor.
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