Making the most of winter

It has been snowing all day here and it is bitter cold.  Schools were cancelled, roads are bad and winter is settled in.  Fortunately, I got the shrimp for our quesadillas last night so we enjoyed a nice warm, spicy dinner.  And for dessert – snow ice cream.  We put a clean bowl out on our deck and collected clean snow.  Ironically, the adults liked the snow ice cream better than the child did!

Chipotle shrimp and black bean quesadilla

  • 3/4 pound shrimp, peeled and deveined and cut in half lengthwise
  • 2 tsp olive oil
  • 1 tsp butter
  • 1  – 2 tsp pureed chipotle pepper in adobo sauce (if you are making for the first time, start with 1 tsp until you see how much heat you like)
  • 1 clove minced garlic
  • 1/2 can of black beans, rinsed and drained
  • 3/4 cup Monterey Jack cheese
  • 4 6″ flour tortillas (or 2 larger ones and then cut the whole thing in half)
  • 1 additional TB of olive oil
  • sour cream (I use reduced fat)
  • salsa
  • 1 avocado, chopped

Heat a skillet over medium heat.  Add olive oil, butter, garlic and pureed chipotle.  Stir to combine for 1 minute.  Add shrimp and cook until just done.  Pour in beans and combine.  Remove from heat to a bowl and stir in cheese so it partially melts.

Divide filling between tortillas.  Top each with another tortilla and brush with olive oil.  Bake at 425 for about 10 minutes until top is golden brown and crispy.  Top with a dollop each of sour cream, salsa and chopped avocado (or guacamole).  Enjoy!

Snow Ice cream

  • 2 quarts clean snow
  • 1/2 cup sugar
  • 1/2 TB vanilla
  • milk or cream to desired consistency

Put snow in a bowl.  Stir in sugar and vanilla.  Stir in milk or cream until mixture is creamy.  Keith had the brilliant idea to put some of the mixture into Samantha’s new slushy maker which made a wonderful consistency – like a super thick vanilla milkshake.  Samantha enjoyed the process even if she wasn’t wild about the end result.


About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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