Wednesday, July 11, 2012


It is sometimes so easy to put together a wholesome dinner which has everything and just would not require one to be in the kitchen all the time either cooking or looking over something so that it does not get burnt......and one of the many easy dinner recipes is none other than enchilada!! I love to make these when I have less time on hand and also am in a mood to indulge myself in some extra carbs and cheese. I make different versions of enchilada like the one with chicken ,shrimp or just vegetables. In this recipe I have used only the beans and rice and no vegetables.

Serves 4 people

For Enchilada:
Enchilada Sauce - 2 cans
Corn Tortillas- 4 
Cooked rice - 1/2 cup [ Need not necessarily be Mexican rice, I used left over rice]
Taco Seasoning- 1 tsp
Re fried Beans- 1 can
Grated mixed cheese [ Cheddar and Milk]- 4 tbsp for filling
Grated mixed cheese - 1/2 cup to put on top of the enchilada 

Warm the left over rice.Mix it with taco seasoning and keep it aside. Place the corn tortillas on a flat surface .Adjust the filling for four enchiladas and keep it aside. First spread the beans, next the rice and then the cheese.Roll the tortilla and keep it aside.While you  repeat it for other tortillas,preheat the oven to 375 degrees. Take a oven safe deep dish.Pour one can of  Enchilada sauce in the deep dish and place the rolled filled tortillas with the closed side facing up.Pour the other can of sauce on top of the enchiladas and sprinkle the cheese equally on top of all the enchiladas. Place it in the oven for 10-15 mins or until the cheese is melted and the liquid in the dish is boiling on the sides.

For Salsa:

Mango- 1 cup[cut into small cubes]
Green Chilly - 1 [ cut into small pieces]
Salt - 1 pinch 
Cilantro - 1 tbsp [ Chopped]
Lime juice -1 tbsp 

Mix all the ingredients and refrigerate until ready to eat.

Serve the enchilada with sour cream, jalapenos and salsa on the side.

Grilled Shrimp Avocado Salad

I wanted to mark my come back to the cooking world with a flavorful and fresh salad to complement the summer heat and I could not think of anything better than the Avocado and grilled Shrimp salad.
With the fresh lettuce, perfectly ripe avocados, juicy tomatoes and fresh shrimp…… could not have been any better. The salad was just right for the summer and is a keeper and the highlight of this whole salad is the time it takes to make this, I can say is jiffy!!!


For Salad:
1 ripened but firm  avocado- cut into cubes
 ½ cup Shredded iceberg lettuce
 2 fresh tomatoes- cut into cubes

Keep all the salad ingredients separate  and refrigerate until ready to eat.

Marinade for Grilled Shrimp
 10 cleaned and deveined shrimp
Chopped cilantro
2 tbsp lime juice
2 cloves garlic
Less than ½ tsp Salt and Pepper
1 tbsp butter or olive oil.
1 ziploc bag

Mix all the marinade ingredient in the zip lock bag and refrigerate for couple of hours or atleast half hour if you have less time.Heat over @ 375 degrees and the put it on broil. Place the shrimp along with the marinade liquid and grill for 15-20 mins. Keep the juices released after grilling to use as the dressing.

Mix all the salad ingredients and add the grilled shrimp on top and pour in the marinade liquid. Sprinkle salt and pepper if needed.

 Serve it with garlic bread or just plain baguette.