My Recipes: Bacon and Cerveza Shrimp Tacos with Cilantro Lime Sour Cream

Let me introduce you to my little friend... the Bacon and Cerveza Shrimp Taco with Cilantro Lime Sour Cream. 

This taco punches a lot of flavor into a little tortilla. And the best part is you can drink one of the main ingredients as you cook- cerveza!

This is the perfect date night food in my opinion...or at least my boyfriend thought so!

Prep: 10 minutes | Cook: 15 minutes | Yield: 2 servings

Taco Ingredients:

4 flour tortillas

1/2 pound medium deveined shrimp

1 avocado, sliced or diced

2 tablespoons crumbled cotija cheese

3/4 cup shredded cheddar cheese

juice of 1/2 a lime

2 tablespoons cilantro, chopped

1 tablespoon olive oil

1/2 cup mexican beer

1/4 cup crumbled bacon

1/4 teaspoon cayenne pepper

1/4 teaspoon chili powder

1/2 teaspoon ground cumin

salt and pepper to taste

Cilantro Lime Sour Cream Ingredients:

1/4 cup sour cream

Juice of half a lime

1/4 teaspooon cumin

salt and pepper to taste

2 tablespoons cialntro, chopped

1 tablespoon crumbled cotija cheese

Directions:

Turn oven on to broil. In a bowl, whisk together olive oil, cumin, cayenne pepper, chili powder, mexican beer and juice of half a lime. Add in shrimp and toss to coat completely. Cover and refrigerate for 20 minutes.

In a small bowl, whisk together ingredients for cilantro lime sour cream. Set aside. 

Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Crumble into a small bowl. Set aside.

Cook shrimp in a skillet on medium heat until pink and cooked through, about 5 minutes. Turn off heat and cover to keep warm.

While shrimp is cooking, sprinkle cheddar cheese on the 4 tortillas, place on a baking sheet, and place in oven. Broil for 2-3 minutes, or until cheese is melted and tortillas are crisping up. When done, arrange tortillas on a serving plate.

Spoon shrimp mixture into the tortillas. Top with avocado, cialntro, cotija cheese, bacon and cilantro sour cream mixture.

My Recipes: Breakfast Pizza

My boyfriend and I went on an amazing vacation to Italy last summer. We toured Milan, Venice, Florence, Tuscany and Rome. I am not kidding you when I say that I had pizza for almost every meal. Here I am in a country of culinary ecstasy and I just couldn't help myself. Maybe it was the promise I made myself that calories were nonexistent on this trip and that I would eat exactly what I wanted but I quickly figured out that all roads don't lead to Rome... they lead to PIZZA 

I cannot explain to you just how delicious the pizza was in Italy. The bubbly crust... the fresh cheese... the cured meats... the "rocket" that added a slightly bitter taste. Ahhh I want to go back! I need my fix! Not surprisingly, I found yet another excuse to eat pizza. Pizza for breakfast :)

scrambled or over easy

Prep: 15 minutes | Cook: 10 | Yield: 2 servings

Ingredients:

2 large eggs

2 round pita breads

1/2 cup parmesan cheese

1/2 cup mozzarella cheese

3-4 slices bacon, roughly chopped

2 tablespoons cilantro, roughly chopped

salt and pepper to taste

Directions:

Preheat the oven to 450 degrees F. Cook bacon in a medium skillet over medium heat until crisp. Cool and roughly chop. Set aside.

Roughly chop cilantro. Set aside.

Spray a baking sheet with nonstick spray. Place pita bread on baking sheet and sprinkle tops with parmesan and mozzarella cheese.

Hollow out a circle in the middle of the cheese on top of the pitas and crack an egg into the center. If you're messy like me, crack the egg into a bowl first to make sure the yolk stays intact. Lesson learned- ha! Season with salt and pepper.

Bake for 8 to 10 minutes or until cheese/crust is golden and the egg is cooked. Remove from oven and immediately sprinkle top with bacon and cilantro. Enjoy!