Chipotle Shrimp Tacos with Chayote Salsa

Wednesday, July 30, 2014

chipotle shrimp tacos for one with chayote salsa {so sweet like sarah}

If you look back on the photos I have taken you are probably thinking two things: 1) She really needs to practice her photography skills.  2) Does she only own one plate!?

To answer those questions: 1) YES! I'm making it a goal each day to photograph anything to work on what I can do.  2) Of course I own more than one, but the majority of my kitchen is already packed up.  I'm in the process of buying my first home (yay!) and my closing date is in three weeks!  I'm so excited to make this huge move although it is a bit scary to be doing this all on my own.

This taco was AMAZING but my unfortunately my tortilla was definitely too big (as I'm sure you can tell from the pictures).  I should have used 6 inch round tortillas instead.  I ended up rolling it up burrito style to eat but it tasted just as good!  The crisp taste of the salsa helps to bring down the heat from all the chipotle that is used in this recipe.  This recipe could definitely feed two people if you have additional sides, but I ate the whole thing myself.  Yum!  It went along perfectly with yellow rice on the side and a coconut paleta for dessert!

chipotle shrimp tacos for one with chayote salsa {so sweet like sarah}

Chipotle Shrimp Tacos For One
1/4 lb shrimp, peeled and deveined
1/4 Tbsp. olive oil
1/4 tsp. chipotle chili powder
1/8 tsp. salt
2 small tortillas
Simple Chipotle Crema, as desired

In a small bowl, mix together olive oil, chipotle chili powder, and salt.  Add shrimp and toss to coat. 

Heat a skillet over medium heat and spray with a nonstick spray.  Cook shrimp about 2 minutes on each side or until no long translucent.

To assemble tacos, divide shrimp between the two tortillas.  Top with about 2 tablespoons chayote cucumber salsa and drizzle with the simple chipotle crema.

Serve along side yellow rice or your choice of side.

Simple Chipotle Crema
(This makes 1 cup - much more than is needed for the recipe above).
8 oz. sour cream
1 chipotle in adobo sauce + 1 tsp. sauce
1/2 tsp. lime juice
Salt, to taste

Combine all ingredients, except salt, in a blender or food processor.  Blend until smooth.  Add salt to taste.

Chayote Cucumber Salsa

Chayote Cucumber Salsa {so sweet like sarah}

This is a very green salsa but a very tasty one too!  The main ingredient is the fruit chayote that has a similar crisp texture to cucumber.  This salsa is very refreshing and light and goes well to help bring down the heat on dishes, like tacos, that have a lot of spices and peppers.  I will be sharing a chipotle shrimp taco recipe later on that uses this salsa!

Chayote Cucumber Salsa {so sweet like sarah}

Chayote Cucumber Salsa
Yield: 3 cups

1 chayote, peeled and diced
1/2 cucumber, peeled and diced
1/2 medium onion, minced*
1 serrano pepper, seeded, membranes removed, and minced
1/4 c. cilantro, stems removed and minced
1 1/2 Tbsp. olive oil
Salt and pepper, to taste

Prepare all ingredients (chayote, cucumber, onion, serrano pepper, and cilantro) as listed above.

Combine all diced and minced ingredients into a large serving bowl and stir together.

Slowly add oil 1/2 tablespoon at a time to salsa, stirring to coat mixture.  If your salsa is evenly coated before you reach 1 1/2 tablespoons, do not add any more oil unless desired.

Add salt and pepper to taste.

Place in refrigerator for at least one hour to allow salsa to chill and flavors to set.

Serve as a side with tortilla chips or on top of your favorite taco or quesadilla!

*I normally use sweet or Vidalia onions when cooking.  Feel free to use these as well or substitute a white onion instead.

Soft and Fluffy Peanut Butter Chocolate Chip Cookies

Friday, July 25, 2014

Soft and Fluffy Peanut Butter Chocolate Chip Cookies {so sweet like sarah}

It's been a lot of fun to watch my number of page views grow, see others pin my photos on Pinterest, and learn the ropes through other social networking sites.  I was shocked to see my very first post ever be the #1 most favorited recipe on foodgawker for the day!  I also had a 'leading news and entertainment' website in Iceland 'borrow' my photos and recipe and post it on their website.

I have a little pile of social networking buttons over on my sidebar, but I'd like to share all of these networks I am involved in if you would care to follow me!  Thank you all again for all the support as I continue to grow my website! :)

Soft and Fluffy Peanut Butter Chocolate Chip Cookies {so sweet like sarah}

This recipe is a twist on one of my favorite cookie recipes.  The original is a winner with my family and friends and luckily this recipe makes a LOT of cookies.  I have plenty of extra to share!  I love the combination of peanut butter and chocolate, so I wanted to try this cookie dough base with these mix ins.  The final outcome was a super yummy cookie - but also a very rich cookie!  

Soft and Fluffy Peanut Butter Chocolate Chip Cookies {so sweet like sarah}

Soft and Fluffy Peanut Butter Chocolate Chip Cookies
Yield: 3 dozen cookies

3/4 c. unsalted butter
3/4 c. brown sugar, packed
1/4 c. sugar
1 egg
2 tsp. vanilla extract
2 c. all purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
1/2 c. peanut butter chips (I used Reese's)
1/2 c. chocolate chips

After allowing the butter to reach room temperature, cream together butter and both sugars until creamy.  

Add the egg and vanilla extract and mix until smooth.

In a separate bowl, combine flour, cornstarch, baking soda, and salt.  Slowly add the flour mixture to the butter mixture until fully combined.

Add the peanut butter and chocolate chips (or desired mix ins) and mix until mix ins are evenly distributed (this takes about 30 seconds with my stand mixer).

Wrap cookie dough in plastic wrap and refrigerate for at least 1 hour.  

Preheat oven to 350˚ and line a baking sheet with parchment paper.  Remove dough from the fridge and let rest for about 10-15 minutes.  Roll dough into balls about 1 inch in width.  The dough will hold it shape when baked, but make sure to spread balls evenly on the baking sheet.  Place the dough back in the fridge to stay chilled between batches.

Bake each batch for 9-10 minutes or until bottoms are golden brown.  I normally peek at the bottoms around 9 minutes in and decide from that point if they need to bake for a minute more or so.  

Transfer to cooling rack and allow to cool completely.  

Source/Adapted from: Sally's Baking Addiction (I highly recommend making the original recipe as well!)

Soft and Fluffy Peanut Butter Chocolate Chip Cookies {so sweet like sarah}

Small Batch Vanilla Ricotta Pancakes

Sunday, July 20, 2014

Small Batch Vanilla Ricotta Pancakes {sweet like sarah} #pancakes #breakfast

Here it is.  My first blog post!  It's been a long time coming.  Originally, I planned to create a blog focusing on "geeky" inspired baked goods, but realized that would really limit what I would like to create and share.  It was back to the drawing board at that point and I had to once again choose the hardest thing that comes with creating a blog: the name.  Thanks to some brainstorming with two of my friends on one of our weekly jog/walks, Sweet like Sarah was chosen!

didn't intend for pancakes to be the first post on my 'sweet' blog, especially ricotta pancakes that are not sweet at all.  Perhaps the name of my blog really will just be a play on words!  Because these pancakes are not very sweet, I chose to add some vanilla extract into the batter.  This can be totally optional, but I think it makes a nice addition to the finished product.  This recipe will make enough pancakes for two people or one very hungry person.  It can easily be doubled if need be.

Small Batch Vanilla Ricotta Pancakes {sweet like sarah} #pancakes #breakfast

Small Batch Vanilla Ricotta Pancakes

Yield: 6-8 small pancakes

Serves: 1-2

4 oz. ricotta cheese

1/4 cup milk
1 t. vanilla extract
1 egg, separated
1/3 cup all purpose flour
1/2 t. baking powder

Mix together ricotta cheese, milk, vanilla, and egg yolk in a bowl until combined.

In a separate bowl, combine flour, baking powder, and a pinch of salt. 

Gradually add flour mixture to cheese mixture until smooth.

In a separate bowl, whisk egg white until frothy.  Add to mix and stir mixture until smooth.  

Heat a skillet over medium heat.  Spray with a nonstick spray or melt 1 T. butter in pan.  

Using a large spoon, drop two spoonfuls (for each pancake) of mix on to hot skillet.  Allow to cook about 2-3 minutes or until mix begins to bubble, then flip and cook an additional 2-3 minutes on the other side.   Continue until all batter has been used. 

Serve with your choose of pancake toppings!

Recipe adapted from Nigella Lawson's Ricotta Hotcakes

Small Batch Vanilla Ricotta Pancakes {sweet like sarah} #pancakes #breakfast

Thanks for reading and please share if you liked this recipe!  I will hopefully be posting new recipes once or twice a week ranging from sweets to savory main dishes and everything in between.  I am grateful for your support as I embark on this journey of food blogging!

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