FISH TACOS WITH SPICY BLACK BEANS, PICO DE GALLO AND SPICY SLAW

We made cod fish tacos tonight with spicy black beans, pico de gallo and spicy slaw. Just used the rub mix and not the sauce. With all the accoutrements there was no need. No pictures to show, but it all rocked. 2020 recipes #36-38. Bon appetit.

https://www.simplyrecipes.com/recipes/spicy_citrusy_black_beans/

https://www.spendwithpennies.com/fish-tacos-recipe-onion-slaw/

https://www.foodnetwork.com/recipes/tyler-florence/spicy-slaw-recipe-1913994

Roasted Artichokes

Our local grocer had the most beautiful fresh artichokes and I just couldn't resist. Found this lovely little recipe for roasting them (my favorite way to cook vegetables). With the garlic and all the spices it was a big hit. Note that it takes a bit longer to cook than you anticipate, but well worth the wait. 2020 new recipe #35 I will definitely make this again. Bon appetit!
ps - I added a sprinkle of Parmesan for the last two minutes.

https://www.gimmesomeoven.com/amazing-roasted-artichokes/

Buttermilk Pancakes

Covid recipe #34...simple comfort food, buttermilk pancakes. I never eat many carbs, but this made me super happy this morning. Smothered in raspberry syrup it was a huge hit. Bonus....I made chocolate cake afterwards.....Note: it only has two more ingredients so why not???!!! I'm saving this one just because it was easy and perfect. Happy weekend! Bon appetit!

https://cooking.nytimes.com/recipes/1018180-perfect-buttermilk-pancakes

Spicy Black Bean Soup

During Covid-19 lockdown and finding the pantry overflowing with dried beans. Better get cooking.....2020 recipe #32, Spicy Black Bean Soup. Super simple and full of flavor. This might be my favorite black bean soup recipe so far. We loved the kick. Served with shredded cheddar, sour cream and crumbled corn chips. Bon appetit!

https://cookieandkate.com/spicy-vegan-black-bean-soup/

Yucatan Shrimp

Found this spicy shrimp recipe in the Parade magazine and actually really liked it. It is originally from the cookbook See You On Sunday by NY Times editor Sam Sifton. Super simple, little bit spicy and made a great Easter appetizer. The kick made it great. 2020 new recipe #29. Bon appetit!

8 T unsalted butter
2 large cloves of garlic, minced
2 T sriracha
3 limes juiced
salt and pepper to taste
3 lb large shell on shrimp
1 jalapeno, seeded and chopped, optional
3 T chopped cilantro

In a small saucepan over low heat melt 2 T of the butter. Add garlic, cook stirring 2 minutes. Add remaining 6 T butter to pan. When butter melts and begins to foam stir in the sriracha, lime juice, salt and pepper. Turn off heat and set aside.

Cook shrimp in boiling salted water for 2 minutes. Don't overcook. Drain in colander.

Combine shrimp and sauce, tossing to coat. Add jalapeno if desired and cilantro. Toss.

Bon appetit!

Greek Yogurt Carbonara

Dang Corona Virus! Dinner plans did not work out as planned due to social distancing distractions with thunder showers so I had to improvise and throw something together quickly. Tonight's recipe.....Greek Yogurt Carbonara. I followed the recipe exactly and added chopped up sun dried tomatoes. It was super simple and quite good. I'm not a huge pasta fan, but this might become a staple recipe. 2020 recipe #24. Bon appetit!

https://www.allrecipes.com/recipe/279165/greek-yogurt-carbonara/?did=509395-20200407&utm_campaign=hot-dish_newsletter&utm_source=allrecipes.com&utm_medium=email&utm_content=040720&cid=509395&mid=31941364669

Julia Child's Chicken Pot Pie

I've made this recipe before evidently, but I don't remember doing so and I am going to count this as 2020 recipe #22. Full disclosure....Corona Virus has us sequestered so I had to make some substituttions. For one, I didn't make the crust (shocking, I know) AND I only did a bottom crust (It's all I had), BUT it was delicious. I used some awesome mushrooms sauteed in truffle oil and sage, leeks, small cut up new potatoes, peas....kind of just using up whatever was in the fridge. That's what we do during a pandemic. Suffice it to say it was delicious and I will probably never kill myself again in the future going to all the trouble of making the crust, etc. (Well, MAYBE). This is now a great "clean out the fridge" recipe and my thoughts of future ingredients have my mind swimming. I started out with a very organic whole chicken, slowly simmered and shredded. Then I sauteeed the leeks, then the mushrooms. I used frozen peas (we ARE in a lock down) and just made sure to treat each ingredient as if it needed to stand alone (kind of like when I make chicken soup).  My roux was a little thick, but still tasted delicious. Don't leave out the wine!!!! I followed Julia's instructions for the white wine blanquette sauce and just popped it in the oven for about 50 minutes on 350 degrees (pie shells precooked). Lovely French yumminess in a store bought pie shell. Delicious! Bon appetit!!!!!

https://cooking.nytimes.com/recipes/7378-chicken-tarragon-pot-pie?smid=fb-nytimes&smtyp=cur