Shrimp Tacos, Spanish Rice, Unfried Ice-Cream

This was one of those dishes that made you go mmmmmmmmmmm after every bite. And I do mean every. single. bite.

I have to admit up front, I am not great with the grill, I get a little freaked out at things catching on fire.. but I put on my big girl chef hat and turned that gas on and grilled me some shrimp and corn! It was a very proud moment ;)

And that was the start of our wonderful meal of Grilled Shrimp Tacos, Spanish Rice, and “Unfried” Ice Cream.  Lets start backwards, prepare your desert first because if you do it last it doesn’t have time to firm up and look pretty :) However, get your grill going and start your corn while you work on these.. It’s ok, I felt like I was running a triathlon too!

Un-Fried Ice Cream

  • 5-6 flour tortillas, cut into strips
  • Cinnamon Sugar – I started with about 1 1/2 cups of sugar and just kept adding cinnamon to taste, I would say a couple of tablespoons
  • Enough oil to deep fry the tortillas strips (never said this was healthy!!)
  • 1 pint vanilla ice cream
  • Butterscotch topping (traditionally, honey is used in fried ice cream)
  • Whipped cream – I found a cool new cinnamon flavored cool whip!!!

Toss your tortilla strips in the heated oil till golden brown, remove to a towel and drain. While still hot, place them in your bowl of cinnamon sugar till well coated then transfer to another bowl.  You will be “milling” or crushing them in this bowl so make it a good size :)

This is the tricky party, you must work fast! Scoop your desired amount of ice cream into your hand.. yes your hand! I used about a baseball size. Form it as quickly as possible into a round ball and roll in the crushed cinnamon sugar tortillas and place in the serving bowl or on a parchment paper lined panned and quickly place in the freezer, repeat until you have enough servings.  At serving time, place in desired bowl, toss a bit more of the cinnamon sugar mix on top, drizzle with desired sauce, garnish with whipped cream and serve.. *so good*  Now, lets get back to our main dish!

Spanish Rice – Adapted from

  • 1 Cup uncooked long grain rice
  • 3 Tb. olive oil or cooking oil
  • 1/4 Cup diced onion
  • 1/2 Cup Tomato Sauce
  • 2 Cups Chicken Broth
  • 1 tsp cumin

Heat oil in a large skillet, add rice and stir constantly until golden brown and slightly puffy, add cumin and onion while cooking rice in oil. When browned, add sauce and chicken broth, bring to boil, turn to simmer, cover and cook about 25 min. Fluff with a fork when done!

Shrimp Tacos – I originally saw this post on pinterest, this recipe is adapted from

  • 1  lb of shrimp (I grilled mine, you can use any kind you like)
  • 6 oz of sour cream
  • 1/4 cup of fresh cilantro
  • 1/2 tsp of fresh ground pepper
  • 2 Tb. of fresh lime juice
  • 2 Ears of fresh corn, grilled and cut from the cob
  • 1 cup of black beans
  • 8  corn or flour tortillas, your taste

Mix sour cream, cilantro, ground pepper, and lime juice together, set aside (in fridge) and let the flavors mingle :)

Mix your grilled corn and black beans together or keep them separate in case someone doesn’t like one or the other.  Heat the tortillas, grab your shrimp off the grill and you are done, so simple but full of wonderful flavor. I will say.. that the original recipe asked for cabbage.. I had it.. in the fridge.. and forgot to use it! You are to slice thinly and heat in oil to soften it slightly and use as a condiment. Don’t forget your un-fried ice cream in the freezer!

<3 Tamra



“Deconstructed” Sushi (without Nori)

I know I know.. first look and you think… that is NOT sushi.. and you are partly right. However, while I love “real” sushi, I’m not a fan of Nori (the seaweed wraps around it) . And  hey call me redneck, but I kinda like those little bites of rice with imitation crab from your local Chinese restaurant every now and then.  The single most important part of this recipe is making sure you use REAL SUSHI RICE – about 3-4 cups, cooked and cooled. Mix 2 T. of rice vinegar and 2 T. of sugar on low heat – Mix this into your sushi rice to taste.. Mmm mmm.. love love love sticky sushi rice!!

So what I did was mix  4 oz cream cheese, 1/3 cup of imitation crab (use more or less), about 1/4 C of diced carrots (very thin) and 1/4 C of diced cucumber. Place this in the fridge while you prepare your cucumbers.  If you notice I hollowed out one, and made a little cucumber “cup”.  Right before use I added the avocados so they would not get mushy and turn my mixture green.

With half my mixture I combined it with sushi rice and used this as the filling for the cucumber, then slicing it in approximately 1/4 in pieces.  For the cucumber cup I filled it with sushi rice, topped it with the mixture and sprinkled with sesame seeds.

Sushi balls!! This was quite an experiment, it ended up just just grabbing a little rice, a little sushi mixture and (making sure hands are wet) rolling it into a ball and then in sesame seeds!

Serve with soy sauce and wasabi (and those wasabi peas if you dare!! Boy those are HOT)

<3 Tamra



Baked Brie with Raspberries and Almonds

My first baked brie! Well, that I made anyway.. The first and only one I’ve ever had other than this was at a nice little pub in Atlanta, GA with my sister.  It was such a good time I think about her every time I see a Brie in the grocery store. So I snagged a recipe from Rachel Ray’s website .. and couldn’t believe how simple it was. I was almost embarrassed! Then I kept reading about if you should keep the rind on top, or remove it, put the fruit on the puff pastry, or in the middle of the Brie.. etc.. So I stuck with the recipe and it turned out really good! I wish I had cut up some fresh apples to go with the crackers but there is always next time, and perhaps about 10 more minutes in the oven. Oh! The wine went really well too.. I chose Chardonnay but I think a nice Pinot Grigio would go well – Obviously I don’t spend a fortune on wine. You can get a good bottle for under 10.00 easily.

You can find the recipe here ;)