I’m the type of person who likes to try new food recipes. I love Mexican and New Mexican food, but if you eat it every day you eventually get bored. Well, I completely jumped out of my comfort zone and made a seafood foil pack. I’m not a great cook when it comes to seafood, but I decided to try it when my mom tagged me in a Facebook post with the recipe. I was first introduced to this meal at an acquaintance’s house. She made it a little different than I did, but it is the same concept. Now, for the recipe:
Ingredients: 1 pound shrimp, peeled and de-veined 2 ears of corn on the cob, husked (I used the smaller frozen corn.) ½ pound andouille sausage 1 pound baby red potatoes OR baby yellow potatoes (I used Red, however use whichever.) 3 tablespoons old bay seasoning OR homemade seasoning (I didn’t use old bay seasoning because my boyfriend is sensitive to spices.) salt and pepper, to taste 3 teaspoons minced garlic juice of ½ lemon, plus lemon wedges for serving (Lime works too if you forgot it asked for lemon.) 3 tablespoons, melted + ½ cup butter, divided Instructions: Chop potatoes into 2 inch pieces. Boil corn and potatoes for 10 minutes. Drain and set aside. In a large bowl combine shrimp, sausage, corn, and potatoes. Stir together melted 3 tablespoons butter, Old Bay seasoning, garlic, juice from half a lemon, and salt and pepper to taste and pour over shrimp, sausage, and veggies. Stir to coat. Divide between four 12x12 inch sheets of aluminum foil. Fold edges of foil up around the food to create a closed packet. You can grill them if you prefer, however I baked them, so these are the instructions for baking. Bake the packets at 400 degrees for 15-20 minutes until corn is tender and shrimp are pink and fully cooked. While packets are cooking, melt remaining butter in a medium sauce pan over medium-high heat. Once melted, continue to stir gently over medium heat for 3-4 minutes longer until color changes from pale yellow to a golden amber (but be careful not to burn it). Serve shrimp boil packs with lemon (or lime!) wedges for squeezing, and browned butter for drizzling over the top or dipping. I modified this recipe a little bit because I completely forgot it asked for lemon and all I had were limes. I also didn’t use Old Bay seasoning because my boyfriend is sensitive when it comes to certain spices, so I just put salt and pepper on his, and used habanero seasoning on mine, my mother’s and my boyfriend’s brother’s. It was fast, yummy, and easy!. If you like shrimp I would definitely try this recipe. If you try it, send me a picture and tell me how it came out!
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In honor of St. Patrick’s Day, I have for you a mean green fat burning machine. It’s a delicious and healthy smoothie that I think you all should try. It’s a super simple recipe and it will help boost your immune system and most importantly burn fat! Here is a list of the ingredients and the recipe for 2 servings:
Ingredients: Power Greens: Spinach, Kale, Chard, Carrots Ginger Lemon Pineapple Fresh or Frozen Chia seeds Recipe for 2 Servings: Water: 1.5 Cup Power Greens 1.5 to 2 Cups Ginger: 1/4 inch Lemon: 1 Full lemon Pineapple 1 Cup Chia Seeds 2 tablespoons I absolutely loved this smoothie. You don’t even taste the power greens to me it just tastes like Pineapple. Feel free to experiment with the recipe. I personally love pineapple in my green smoothies, but you can use any type of fruit you want. If you try this smoothie let me know how you like it. Today's post will be short but totally worth it. This section is about my favorite topic and that is FOOD! In future posts I will be talking about yummy healthy recipes that I have tried, or even some that I want to try. Today is Tuesday so I'm pretty sure you know what that means. IT'S TACO TUESDAY! Personally my favorite day of the week because Tacos are my favorite food. Today I'll be making Carne Asada Tacos because they are life! They are also super easy to make. Some day soon I'll give you my secret recipe, ;) But for today, I'll leave you with what I am having for dinner. I hope you enjoy the food section of My Heart Beats New Mexico!
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October 2020
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