Kraft Recipe Makers…Asian Shrimp Tacos

I’m still not exactly back into the swing of things here at home. I think I have gotten used to room service and fancy restaurants serving me meals any time I get hungry, and for whatever reason, that just doesn’t go over really well here at the house. I mean, Seven will happily fetch me a Diet Dr. Pepper if I ask him to, but as for making me a four course dinner, well, notsomuch. Sadly though, we need to eat. As you may recall, I was challenged by Kraft to use their new line called Recipe Makers to come up with some dinner options for my family. Recipe Makers is basically a package with 3 recipes included, using two complementary sauces found in the package. That’s it…just a package with a couple of sauces. Sounds too simple to be good, right? Wrong. kraft-taco-type As much as I want to be a “from scratch” gal, there’s just not always time. And Kraft has really kind of outdone themselves with these sauces. They’re flavorful, deep, and most importantly, play well together, so mixing and matching as you cook just became a whole lot easier. It’s really kind of genius. For one, sauces are sometimes difficult. Great ones can take all day to make, and who has time for that? Not me. So, thus far, with each and every box I’ve opened, I’ve been newly impressed. And yes, it does pain me a little to say that – I just wish I had thought of it myself. For this post, I used the Asian Fish Taco variety, which was incredible. The two sauces were perfection together, and separately as well. I, you may or may not know, do not eat fish, so, Fish Tacos had to get a revamp…so I subbed in shrimp. Shrimp I will eat. I’m sorry, yes I am weird. But so be it. The results? Delish. Give it a go! kraft-taco-3

Asian Shrimp Tacos


  • 1 pkg. (16.4 oz.) KRAFT RECIPE MAKERS Asian Fish Tacos
  • 2 pounds peeled and deveined shrimp
  • 1 green pepper, diced
  • 1 red onion, diced
  • 3 cups prepared basmati or white rice
  • 1 bunch broccoli, chopped
  • 1 cup diced fresh tomatoes
  • 12 soft taco shells


  1. Preheat oven to 350. Prepare baking sheet with parchment.
  2. Place shrimp on baking sheet and brush with teriyaki sauce. When oven is ready, place prepared shrimp in oven and bake until done, roughly 10-12 minutes. Brush with more teriyaki sauce about half way through baking.
  3. As shrimp bake, sauté peppers and onions in small amount of oil or butter until onions become translucent. Add prepared rice and stir in roughly 2/3 of finishing sauce. In a separate pot, steam broccoli and stir in unused Finishing Sauce.
  4. Place rice mixture into taco shells and top with shrimp and tomatoes. Serve with broccoli. Enjoy!

Wanna see me make it? Like, on a video? You poor thing, you must be really bored. Well…here you go.

What could you do with these sauces for a weeknight dinner? Share your own recipe inspired by Kraft Recipe Makers’ sauces. I want to hear them! One lucky reader will win a $100 Visa gift card.



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Twisted Tailgate…Coconut Baked Shrimp with Piña Colada Dipping Sauce


Still loving all this football?  I know I am!  In fact, I may have a bit more money than I used to, based on my ability to pick winners.  But I can’t admit to something like that, nor can I admit to having a need to want to buy cowgirl boots with any monies I may have won or not won.  Let’s just say I’m going shopping in Nashville next weekend!

However, I can admit to loving Football Foods.  All kinds!

This week for my Twisted Tailgate Series I amped up the oft overlooked shrimp.  Sure, lots of folks will set out a bowl of shrimp cocktail, but where’s the fun in that?  (Nevermind, it’s fun.  Shrimp is always good. But this recipe is much MORE fun!)


I took some gorgeous 21-25 uncooked and peeled tail on shrimp and coated them with a delicious combination of garlic, shredded coconut, and ground Wasa FlatbreadsYum.  Instead of deep-frying, I opted to bake them, and that was a great idea.  Crispy, buttery, and ever so easy.  Plus, no mess!

I did a piña colada dipping sauce to accompany this amazing dish.  If you’ve been to Red Lobster, it’s very similar to the sauce they serve with their Coconut Bay Shrimp.  Delish!

I recommend you serve these up at your next tailgate or football viewing party (or for dinner!) – and stand back and listen to the rave reviews come in!


Coconut Baked Shrimp with Piña Colada Dipping Sauce

For the Shrimp

  • 1 pound peeled & deveined shrimp, large with tail-on
  • 1 inner-pack of Wasa Flatbread Crackers
  • 1 cup shredded coconut
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 stick melted butter

Preheat oven to 350.  Prepare baking sheet with light baking spray.  Set aside.

Combine crackers, coconut, garlic and salt in food processor and process until well combined and crackers are well crumbed.  Pour into shallow dipping bowl.

In a separate dipping bowl, scramble the egg.

Dip each shrimp in the egg, then into the crumb mixture.  Place on the prepared baking sheet.  When all shrimp are coated, pour a bit of melted butter over each.  Bake for 20-25 minutes or until shrimp are pink and the coating is golden brown.

For the Dipping Sauce

  • 1/2 cup sour cream
  • 1/4 cup crushed pineapple
  • 2 tablespoons pineapple juice
  • 1/4 cup piña colada mix
  • 3-4 tablespoons sugar

Combine all ingredients, chill and serve.


I’ll be honest – I am enamored with Wasa.  You may have noticed I did a similar recipe to this one, using chicken and Sesame Wasa Flatbreads.  It’s so easy, so convenient, and really, really tasty.  Anytime I need quality crumbs for a coating, I can just drop a pack of the Wasa in the food processor and have them ready in a few pulses.  The crumbs stay crispy, they coat like a dream, and the flavor really comes through.  Of course, I am lucky if I can open the cabinet and find a full pack: Seven tends to climb up there and dig them out to dip in Nutella! (Which is also fantastic!)

If you haven’t tried Wasa yet, I highly recommend it.  I’ll never go back to buying breadcrumbs.  I think you’ll feel them same.

Wow. That sounded like an advertisement, didn’t it?

Can’t help it…I just love it! 

You can love them, too!  You can find them Tweeting at @Wasa_NA (where they are NEW, and super-friendly), and on Facebook Here.

Have a great day everyone…I’m still in Milwaukee with my blogger friends and JohnsonvilIe! I’ll be home later tonight but have a TON of cake to make all day on Friday.  Wish me LUCK, because I’m gonna NEED it!

Cabo Fish Taco: Review & Recipe


imageFor nearly ten years, I have been avoiding Cabo Fish Taco, a restaurant in downtown Blacksburg, Virginia, purely based on the name. Fish and Taco…not things I would normally combine.  First of all, I’m not a fan of fish.  It frightens me a little – all those teeny tiny bones.  And the smell is not all that pleasing, either…so, throwing a handful of fish into a taco just seems so – not good.


But I was wrong.

There. I said it. For once, I was wrong.image

Had it not been for noticing that Guy Fieri hit Cabo Fish Taco on his ever popular Diners, Drive-Ins and Dives, I may have never had the guts to make my way into the small feel, big taste eatery.  So, completely going against my own nature, as we were headed out for a date without the Boy on Friday night, I blurted out Cabo Fish Taco when asked where I wanted to go.  No turning back after giving the hostess my name…not that I really wanted to.  The reviews I read on Urbanspoon during our near hour wait for a table had my non-fish eating mouth watering.  And by the time we sat down to eat, I was starving.

Lucky for me, the waitress brought bottomless chips and corn salsa right away, and it only got better from there.  cabo2I ordered one of the most recommended items from Urbanspoon – the Soy Ginger Shrimp Tacos.  I also had to try the Barbeque Garlic Shrimp Tacos as well.  Then I made Jon order the Caribbean Quesadilla, because it sounded too good not to have a bite of.  That, and I’m bossy.  It happens.

Now, when the food quickly arrived, I sampled Jon’s first.  Very good.  Pineapple and I don’t really get along so well anymore, but it was very tasty, and very fresh. It certainly was complimented by the mango topped rice we had as a side, and Jon had no issue in putting away the whole plate…and it was a pretty big plate at that.  Not skimping on the serving sizes here.

Next I tried the Barbeque Garlic Taco.  Also very, very good. A deep flavor, almost smoky barbeque sauce covered the well cooked shrimp…and the light and crispy slaw that filled the taco was spot on delicious.  But, this taco was nothing compared to the Soy Ginger Shrimp Taco.cabogingersoy

Oh. My. Word. The sweetness of the shrimp, with subtle ginger? Heaven.  And again, the crunch of the slaw made this an absolute delight to eat.  I fear my next time (and there will be a next time), as I really want just these tacos…but I also want to sample the rest of the menu.  It’s extensive, folks, and it all sounds so wonderful.  Great pricing too – much better than I expected from a beachy feeling college restaurant.

For more information on Cabo Fish Taco, check out their website here, or take a look at Guy’s visit from Diners, Drive-Ins & Dives.  I think you’ll feel a connection to the owner – I did – because he seemed so down to earth, fun, and real.  I can support something like that…not that he knows or cares who I am, but that really doesn’t matter either.  He has a great restaurant, and I was well fed.


imageAnd while I didn’t try the much lauded Mahi Tacos – I felt compelled to leave you with the recipe.  It’s direct from the owners, and posted at the Food Network site…and now here as well.  I hope you enjoy it, and if you are nearby Charlotte, NC or Blacksburg, VA and find yourself hungry – I highly recommend checking out this fantastic little gem of a restaurant.  Just invite me to tag along, okay?


Mango BBQ Mahi Mahi Tacos

Recipe courtesy Rob and Maeghan Crenshaw, owners, of Cabo Fish Taco in Charlotte, NC.


  • 1 cup mayonnaise
  • 1/4 cup diced red peppers (roasted preferred)
  • 1/4 cup diced green peppers
  • 1/4 cup diced yellow onion
  • 1/4 cup diced carrots
  • 1/4 cup diced celery
  • 1/4 cup chopped fresh cilantro leaves
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne powder
  • 1/2 teaspoon seasoning salt
  • 1/4 cup sugar
  • 1/3 cup white vinegar
  • 1 head green cabbage, quartered and sliced into thin strips
BBQ Sauce:
  • 1/2 cup mango chunks
  • 2 roasted red bell peppers, (roasted at 400 degrees F, seeds and skin removed)
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons white vinegar
  • 1/2 tablespoon Caribbean jerk seasoning
  • 1/4 tablespoon crushed red pepper flakes
  • 1 cup BBQ sauce
Cilantro White Sauce:
  • 1 cup plain yogurt
  • 1 cup sour cream
  • 1/2 bunch chopped fresh cilantro leaves
  • 1 lime, juiced
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon blackening spice
  • 2 fresh avocados, halved, pitted and flesh diced
  • 2 fresh jalapenos, diced
  • 1 lime, juiced
  • 1/4 cup diced red onion diced
  • 1 teaspoon fresh minced garlic
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 bunch chopped fresh cilantro leaves
  • 1 to 1 1/2 pounds mahi mahi, skinned and cleaned
  • Blackening seasoning
  • Olive oil
  • 1 dozen (6-inch) flour tortillas
  • 1 cup shredded cheese of choice
  • 1 cup diced tomatoes


For the Slaw:

In mixing bowl mix all ingredients together except the cabbage. Once evenly mixed add the cabbage and turn with your hands or spoons until the cabbage is evenly coated. Cover and store in refrigerator until ready to serve. Should be made 24 hours in advance.

BBQ Sauce:

Mix all of the ingredients in food processor and puree. Pour into a bowl or jar and refrigerate.

Cilantro White Sauce:

Mix all of the ingredients in a mixing bowl until thoroughly combined. Cover and store in the refrigerator.


Mix all of the ingredients into a mixing bowl. HINT: Use a potato masher first to crush the avocados then use spoon to combine the mixture. Cover and refrigerate.


Preheat the oven to 400 degrees F.

Coat the mahi mahi with blackening seasoning. Add some olive oil to a saute pan and add the mahi mahi. Cook until flaky, about 3 to 5 minutes. Shred the fish with a fork or a spoon. When the fish is no longer pink in the center, add 1/2 cup BBQ sauce and mix together. Heat the tortillas in the oven for 30 seconds to 1 minute.

To serve:

Spoon the guacamole down the center of each tortilla then add a layer of shredded cheese and diced tomatoes. Add the slaw and the mahi mahi. Top with the white cilantro sauce. Arrange on a serving platter, get a napkin and dig in.

Jumbo Gumbo for National Gumbo Day


Believe it or not, I had never eaten gumbo until a couple of weeks ago, when I decided to make this dish.  I knew that National Gumbo Day was approaching, and I though I’d give it a shot.  I mean, all of the ingredients seemed good on their own, why not together?

So, I searched the net for what looked doable.  There are SO many variations out there!  I settled on a combination of a few I found.  I chose a simple roux, lots of meats (hence, Jumbo Gumbo), and okra.  I could have gone with a complicated roux, one meat, and file powder.  Or I could have mixed those things up in any configuration – and I would still have had a very tasty gumbo.


With this recipe, the key components are easy.  The roux takes all of 5 minutes.  While you are making it, you can be browning the sausage and chicken.  Using store bought stock also saves a lot of time…just dump it in there at the right time.  Sure, if you have your own chicken, shrimp, or even vegetable stock on hand, feel free to use it!  It’s just that in MY house, time is often of the essence.  I want us to eat well, and as natural as possible, but I also want us to eat in a timely fashion.  This recipe is a great remedy!

I was pleasantly surprised with the flavors.  Typically, I don’t appreciate hot spices in my foods.  But this was just right.  Just a hint of heat as it was on the tongue, and a little more burn after the fact.  Good stuff!  The white rice was a great companion.  I highly recommend this as an easy weekday meal…it can be ready in under an hour and will keep the family feeling full all night!

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Beam Bourbon Bacon, Shrimp & Avocado Pockets


Or, in my house, Drunken Shrimp and Lizardberry Baconaters.

Have you ever watched the Annoying Orange videos on YouTube?  Ridiculous.  I’m embarrassed to say how many times I have watched it…especially the walnut episode.  It is here that I was first introduced to Lizardberry – aka Avocado.  Doesn’t Lizardberry give you the giggles?  No? Okay, I guess it’s just me then.


Perfect for tailgating!  Pocket of puff pastry stuffed with bourbon fried bacon & onions, succulent shrimp, and mouthwatering avocado cream dip.  The dip is made with cream cheese and boursin, and is absolutely PACKED with flavor… No one will forget your tailgate party with this recipe!

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