Turkey Taco Quinoa

This dinner was so yummy,  I even ate it two more times for leftovers.  Even my quinoa hating fiancé ate it and enjoyed it. The recipe is from SpoonfulofFlavor:

http://www.spoonfulofflavor.com/2016/01/20/turkey-taco-quinoa-skillet/

I recommend trying it! I just ate it with some shredded cheese - plain in a bowl, I didn't even bother with the taco 🌮

Crawfish Etouffee

  Tonight I wanted to make something different for dinner and I came across this recipe for Crawfish:

http://tastykitchen.com/recipes/soups/new-orleans-style-crawfish-etouffee/

    Crawfish isn't too popular in the northeast in fact I can't even think of the last time I tried it.  It's a delicious cross between shrimp and lobster to put it plainly and if you can't find them fresh around your area, the frozen tails work just fine, if not better for this recipe.

 First make a roux with flour and I used 1 stick of butter instead of oil, and half the amount of flour.

 Then a mirepoix with red peppers instead of the usual carrots.

 Add the vegetables to the roux and cook until soft, at least 15 minutes.

 I used beef broth instead of chicken. And left out the hot water all together.

A really good New Orleans style dinner!

Strawberry Lemonade Pie

  I made Strawberry Lemonade Pie for Mother's day this year, with Lemon Creme Oreos for the crust.

Filling was a delicious blend of fresh pureed strawberries with lots of juicy lemonade flavor!  A perfect treat for this time of year. 

Steak Fajitas

I made these delicious steak Fajitas for Cinco de Mayo. I decided to use Naan bread instead, which is typically found more in Indian cuisine, but it worked well.

 I grilled both green bell peppers and poblano peppers, red onion, and garlic cloves with a little oil, salt and pepper, and just a dash of herbs de Provence. You could also use just parsley or Mexican oregano instead.

 I choose a nice Ribeye for its wonderful flavor and seasoned it well with the same oil, salt and pepper, and herbs de Provence.

 This Farmhouse Red Relish is my secret ingredient.

Serve with lime wedge and shredded Colby-Jack cheese.