This past weekend I had a busy work schedule with not 1, or 2 but 4 high school graduations. Congrats to all those who graduated! You left me completely exhausted by Saturday evening! Once Sunday rolled around I was ready to relax, read a little, clean out some of my DVR and try a new recipe that I had pinned on Pinterest. Over the past few weeks I have gotten into a cooking mood and been trying out some recipes that I have pinned on Pinterest. Here are the ones that I have tried so far:

Shrimp Tacos with Cilantro Lime Sauce
Ingredients for 2 tacos
  • small corn tortillas
  • 8 medium or large shrimp, peeled and deveined and butterflied
  • ½ cup shredded cabbage (any variety)
  • 6 oz plain yogurt
  • ¼ cup chopped cilantro 
  • ½ of a lime, juiced, plus additional lime wedges for garnish
  • Salt and pepper to taste
  • Olive oil as needed
  • Cayenne pepper to taste (optional)

1. Mix yogurt, cilantro, lime juice, salt and pepper in a bowl and set aside.
2. Heat 2 tsp. olive oil in a medium skillet. Add cabbage and cook for a few, just to soften and warm, then set aside.
3. Cut shrimp into pieces and saute in 2 tsp. olive oil while seasoning with salt, pepper and cayenne pepper (if desired) over medium heat just until done.
4. Heat tortillas over medium heat in a dry skillet until warm and starting to form small brown spots. Build your taco with the cilantro lime sauce, cabbage and shrimp.

Chicken and Mushrooms with Asparagus
Ingredients for 2 servings
  • 3 drops vegetable oil
  • 6 oz mushrooms
  • 6-8 oz boneless, skinless chicken breasts, cut into cubes
  • 10-12 asparagus stalks, cut into small pieces
  • 1 lemon, juiced
  • salt and freshly ground black pepper
  • ¼ cup chopped fresh parsley
  • brown rice

1. Heat a nonstick frying pan over medium heat. Add the oil and wipe out any excess with a paper towel.
2. Add the mushrooms, cook for 5 minutes, stirring often, and remove from pan and set aside.
3. Add the onion and cook until brown, about 5 minutes.
4. Add the chicken and cook until brown, about 6 minutes.
5. Add the asparagus, cooked mushrooms, lemon juice, and parsley, along with salt and pepper to taste.
6. Reduce the heat, cover, and continue cooking 10 minutes.
7. I served mine over a bed of brown rice with extra lemon juice sprinkled on top.

Omelet Muffins
Ingredients for 12 muffins
  • muffin pan
  • 12 eggs (beaten and seasoned with a pinch of salt and pepper)
  • mix-ins (diced ham, bacon, carrots. tomatoes, cheese, peppers, spinach)

1. Preheat the oven to 350 degrees and generously grease the bottoms and sides of your muffin pan to ensure a stick-free removal once the omelets are done baking.
2. Make sure your eggs are beaten and you have added the salt and pepper.
3. Fill the bottoms of your muffin pan (about 1/3 of each individual tin) with the different mix-ins you chose. I decided to make ham and cheese omelets.
4. Then fill the tins with your eggs. The omelets will puff up a little when you bake them, so make sure to leave just a tiny bit of space at the top of each tin. Stir each mixture slightly to combine your eggs with the ingredients.
5. Bake your muffins for 18-20 minutes, or until you can poke the centers with a knife and it comes out clean (or almost clean).

I also already shared with you the Firecracker Cookies which was another one of my most recent Pinterest recipes. Each of these dishes were a huge success in my book and have been filed away in my recipe box for another day. An added bonus: each recipe is easy to modify when hosting a dinner party for friends and family! 

Have you tried out a new recipe from Pinterest lately? How did it turn out? Happy Monday!


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