With the changes to Blogger, I have been confused with how to set things up. (I never said I was computer savvy!). And I get frustrated and give up posting anything...and reading your blogs. Shame on me!
I've also had a huge increase in the number of cooking classes. THAT'S GOOD, but very time-consuming. (I could make it easier on myself and do the same foods each time, but that would be boring!!!)
There just doesn't seem to be enough time in each day to do everything I want to do... I haven't even painted in months!!!
So here's my plan...
Beginning in the new year...I am going to organize my office so I can actually find what I am looking for...set aside office hours - and stick to them! Set aside painting time - and actually PAINT! (I have 3 commissions to complete in January) And blog at least 2 times each month.
There...I said it! Now I have to do it. It's kind of like the rule of a road trip..."Once declared, it cannot be rescinded"...or so MacDaddy says.
In the meantime...here's a delicious appetizer you might enjoy...
Chili Lime Shrimp Cups
These mini cups are perfect to serve at a party and are great warm or cold. You can make the wonton shells a day in advance; just keep at room temperature in an airtight container.
· 24 wonton wrappers
· 2 tablespoons olive oil
· 24 medium shrimp, peeled and deveined
· 1/2 teaspoon salt
· 1 teaspoon chili powder (I used ground red pepper)
· 2 limes
· 1/2 cup cilantro (or arugula)
· 3 tablespoons sour cream
1. Preheat oven to 350 degrees F.
2. Place the mini muffin Flexipan on a perforated baking tray. Prepare wonton shells. Lightly brush wontons with 1 tablespoon of olive oil. Arrange (push into the pan, to form a cup. You do not need to cut these wontons…) in a mini muffin Flexipan. Bake 5-7 minutes until golden brown and crisp.
Toss shrimp with 1 tablespoon of olive oil, salt (sprinkle some over the shrimp), 2 teaspoons of lime zest (grated lime peel) and chili powder. Bake 5-8 minutes until shrimp are opaque throughout. (SILPAT and Perforated Tray)
To assemble, fill each wonton cup with a few leaves of cilantro, a small dollop of sour cream, one shrimp then top with a spritz of lime juice.
(THIS MEANS JUST A TINY BIT OF JUICE SQUEEZED OVER THE TOP OF THE SHRIMP)
***I marinated the shrimp in the olive oil, lime zest, salt and red pepper for a couple of hours before I baked them. It saved time…with the final preparation.
Enjoy...and have a wonderful Christmas!!!