I haven’t really had time to actually cook in a few but today I made two new things and OMG yummy!!!!
For my Vegan friends I made Vegan Feijoada a recipe that showed up in my inbox yesterday from Vegetarian times. I looked at the Ingredients and thought yum that would be perfect for this week’s lunch.
Here is the recipe: Vegan Feijoada
Only difference is I made some brown rice and added it to the recipe once cooked.
For Dinner I got excited when I noticed this recipe has one of my most favorite things ever……
Coca Cola!!!!
How could I go wrong Coca Cola, Shrimp, and Spicy! It was yummy can’t wait to make it again… Luke loved it as well! Total score. The recipe is as follows.
Ingredients
For Tacos:
1 1/2 lbs shrimp, peeled & deveined
1 tsp salt
1 tsp sugar
1/2 cup Coca-Cola
1/3 cup chili sauce
2 Tablespoon packed brown sugar
1 Tablespoon lime juice
1 tsp hot pepper sauce
1 Tablespoon chopped cilantro
6 lightly grilled flour tortillas
1 1/2 lbs shrimp, peeled & deveined
1 tsp salt
1 tsp sugar
1/2 cup Coca-Cola
1/3 cup chili sauce
2 Tablespoon packed brown sugar
1 Tablespoon lime juice
1 tsp hot pepper sauce
1 Tablespoon chopped cilantro
6 lightly grilled flour tortillas
Mango Salsa:
2 mango's, pitted & chopped
1 cucumber peeled, seeded & chopped
1 red or yellow bell pepper, seeded & chopped
1/4 cup sweet onion
1 jalapeno pepper, seeded & finely chopped
1 clove garlic minced
2 Teaspoons chopped cilantro
1 Tablespoons lime juice
1 Tablespoon Coca-Cola
Salt & pepper to taste
2 mango's, pitted & chopped
1 cucumber peeled, seeded & chopped
1 red or yellow bell pepper, seeded & chopped
1/4 cup sweet onion
1 jalapeno pepper, seeded & finely chopped
1 clove garlic minced
2 Teaspoons chopped cilantro
1 Tablespoons lime juice
1 Tablespoon Coca-Cola
Salt & pepper to taste
Directions
For Tacos:
1. Place shrimp in medium bowl and sprinkle with salt and sugar. Stir to coat and refrigerate 30 minutes.
2. Meanwhile, heat Coca-Cola, chili sauce, brown sugar, lime juice and hot sauce in small skillet over medium heat until sauce begins to simmer and thicken. Remove from heat; stir in cilantro and set aside.
3. Cook shrimp in large skillet over medium-high heat 3 minutes or until shrimp are pink and opague.
4. Drizzle sauce over cooked shrimp and serve in flour tortillas topped with mango salsa.
MANGO SALSA:
1. Combine all ingredients in medium bowl and stir until well combined. Cover and refrigerate 1-4 hours before serving.
1. Place shrimp in medium bowl and sprinkle with salt and sugar. Stir to coat and refrigerate 30 minutes.
2. Meanwhile, heat Coca-Cola, chili sauce, brown sugar, lime juice and hot sauce in small skillet over medium heat until sauce begins to simmer and thicken. Remove from heat; stir in cilantro and set aside.
3. Cook shrimp in large skillet over medium-high heat 3 minutes or until shrimp are pink and opague.
4. Drizzle sauce over cooked shrimp and serve in flour tortillas topped with mango salsa.
MANGO SALSA:
1. Combine all ingredients in medium bowl and stir until well combined. Cover and refrigerate 1-4 hours before serving.
Serving Size: Makes 6 servings
And for dessert I made Berry cobbler with vanilla ice-cream… Yum… all in all today was a great day.
