Fresh & Easy Yummy Recipes

by Sandrini Gonzalez, posted on 2010-01-05 23:31:25

 

 

 

Fresh & Easy gathered all Latina Bloggers and Soy Fashionista to Sur La Table to come and taste all the yummy holiday recipes you can make, from items that you can buy at Fresh & Easy.  Fresh & Easy Chef Cynthia Perez whipped up five different recipes for a familia of four, for under $25.00; now doesn’t that sound awesome? With many families feeling the pinch, and having to be on a budget, this can be ideal, and easy to put together for any Latina mom, or single chica!

Chef Cynthia made it look so easy as she put together each dish. Honestly, I was excited to try it out when I got home! Below are a few recipes she made for us that were my favorite. I will post the rest in the cooking section for you chicas to try out too!

“Homemade Roasted Pablano Guacamole & Shrimp (My Favorite!)

Total Cost: $18.50

Ingredients:

2 Medium poblano chilies

2 Roma Tomatoes

2 Garlic Cloves

3 Tbsp chopped cilantro

Juice of 2 limes, separated

3 medium ripe avocados

½ tsp granulated garlic

2 tsp ground coriander

1 tsp ground cumin

½ cayenne pepper

1 lbs medium (26/30) raw Shrimp

3 tbsp vegetable oil

1 tsp kosher salt

F&E Blue corn chips

Cooking Directions:

1. Preheat oven set to broil.
2. Place poblano chilies, tomatoes and cloves on a baking sheet and roast 4 inches below broiler for about 12 minutes, turning constantly; veggies will soften and blister.
3. Place chilies in a bowl and cover with plastic wrap for 5 minutes.
4. With a paper towel, remove skins. Gently rinse off seeds and pods with warm water.
5. Place chilies, tomatoes, and garlic in a food processor (Or blend) and pulse five times until coarse, not fully blended.
6. Add cilantro, juice of one lime, salt and pepper. Pulse two or more times.
7. Spoons flesh of avocados into a bowl.
8. With the back of a large spoon, coarsely mash avocados and roasted veggies together.
9. In a bowl, mix together powered garlic, coriander, cumin, cayenne and shrimp. Toss until shrimps are evenly coated.
10. In a large skillet, heat oil over medium heat.
11. Add shrimp and cook for two minutes until opaque.
12. Add juice of the last lime and salt.
13. Cook for one more minute and transfer to bowl.
14. Place 1 tsp of guacamole onto each corn chip and top it off with a shrimp.

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Comments from members 1 comment
Hello there Sandrini! So glad you found the recipes yummy, as they were inspired by my love for latin food. My goal is to inspire people to grasp these basic ideas, take them home and make them their own. Have you made the chorizo and cilantro dressing salad? Best, Cynthia.
- Cynthia