Southwestern Tuna Salad Cups

Tweet

Anytime is the perfect time to enjoy these Southwestern Tuna Salad Cups! They make a great addition to a party or a buffet type meal, and of course they are a staple in my house during lent. Most of the recipe can be made ahead of time, with some last minute touches just before serving, making them convenient for any occasion! 
This recipe is a small take off on the usual tuna salad by adding salsa, sour cream, cheese and avocado, giving it some southwest flair. The cutest part of the recipe is the cup made from a mini tortilla. Baked in the oven, it is the perfect way to deliver the southwest flavor all the through.

Southwestern Tuna Salad Cups

4 1/4" diameter Street Taco Flour Tortilla
5 ounce can Solid White Albacore Tuna
3 tablespoon Salsa
1 teaspoon Mayonnaise
1 teaspoon Sour Cream
Mexican Style Blend Cheese
1 dollop Sour Cream
1 slice Avocado

Place mini tortilla in cupcake pan. Fold in pan by folding in once on each side. Bake at 350 degrees for 9-10 minutes, then let cool.

Mix together the tuna fish, salsa, mayonnaise and sour cream. Refrigerate until ready to serve.

 To serve, place a heaping scoop of tuna fish salad into cups.

Sprinkle cheese over top of tuna, add a scoop of sour cream and a small piece of avocado.

 Enjoy your Southwestern Tuna Salad Cups!

If you enjoyed this recipe, you can follow me here:

Facebook

Pinterest

Instagram

Twitter

Here are some other southwestern recipes you might like:

 

                             Southwestern Flatbread

             Southwestern Shrimp Spring Rolls

                    Southwestern Potato Bake

Thanks for dropping by!

Celebrate It! Blog Link Party!

Tweet

Thank you for stopping by today. Share your beautiful blog posts so everyone can see what you have been up to!

Here are last weeks 3 most clicked links:

 Elephant Wish Big Birthday Card

from

Scrappin' with DeeDee 

Easy Grilled Bratwurst

from

Penny Pincher Jenny 

Mini Meatloaf with Mini Potatoes

from

Recipes and Ramblins with the tumbleweed contessa

An InLinkz Link-up

 

Lemon Lime Shrimp Cocktail w/ a Citrus Yogurt Dipping Sauce / #SundaySupper

Tweet

Spring has come to North Carolina early this year, and I am excited! The air is warm and breezy, the flowers are peeking up through the dirt, and I am celebrating spring by enjoying this Lemon Lime Shrimp Cocktail w/ a Citrus Yogurt Dipping Sauce. I made this recipe a couple times just to make sure it was exactly what I was looking for. I tweaked it a few times, and I think you are going to love this final version.
I made one change I had never done before, and it really changed the entire recipe. It made the shrimp soft and wonderful tasting by cooking it in a mixture of butter and orange juice. It is awesome! Read how I made my new favorite shrimp recipe, and you might be surprised to find out how easy it is!

Lemon Lime Shrimp Cocktail w/a Citrus Yogurt Dipping Sauce 
(printable recipe at end of page) 
1 Fresh Lime 
1/2 Fresh Lemon 
1 pound fresh or frozen Shrimp (16-20ct)
black pepper
garlic powder
1 tablespoon Butter
2-3 ounces Orange Juice
3-4 ounces Lemon Yogurt  

Bring your lime and lemon to room temperature. Use a knife or something similar to roll over the entire surface of the fruit. It will loosen the membrane of the fruit and the juice will flow better. Squeeze both juices into a small bowl together. Set aside.

Peel and devein the shrimp. We did that on this page! Make sure to leave the tales on. Place them on a platter and sprinkle the black pepper and garlic powder over both sides of the shrimp. But together an ice bath by placing ice in a bowl and covering it with water. Use a large bowl that will accommodate the ice, water and shrimp. Set aside.

In a medium or large frying pan, melt the butter over high heat. Add the orange juice, 1 teaspoon lemon/lime juice, and mix together. Add the shrimp to the pan.

Let the shrimp cook for 4-5 minutes. Watch for the shrimp to turn orange and white. Turn each shrimp over and let it cook for 3-4 more minutes. If you notice some of the shrimp are not cooking as quick as they should be, take some of the cooked ones out of the pan, and move the uncooked ones to the bottom of the pan.

Once the shrimp are done, pour the sauce through a strainer into a bowl.

Immediately place the cooked shrimp in the ice bath that you prepared earlier.

While the shrimp are cooling, make the dipping sauce by whisking 3-4 ounces of the yogurt with the lemon lime juice. Add the juice a little at a time until you are happy with the consistency. 

Serve the chilled shrimp with the sauce!

 Enjoy this springy, citrusy delight!

Thank you for stopping by and visiting today! 

I would love if you would follow The Freshman Cook:

Facebook

Twitter

Pinterest

Instagram

 
Continue to scroll down the page and find more delicious recipes for celebrating spring from the #SundaySupper family!
Thank you to Lisa from Jersey Girl Cooks for hosting today!

Sunday Supper Citrus Recipes That Will Make You Smile

Breakfasts

• Chocolate Orange Cinnamon Rolls by Caroline's Cooking
• Creamy Vanilla-Orange Overnight Oats by A Little Fish in the Kitchen
• Key Lime Muffins with Key Lime Glaze by Family Around The Table
• Lemon Donut Holes by The Bitter Side of Sweet
• Lemon Poppy Seed Quick Bread by Pies and Plots
• Lemon Ricotta Pancakes by Renee’s Kitchen Adventures
• Meyer Lemon Olive Oil Muffins by A Kitchen Hoor’s Adventures
• Orange Chocolate Chip Muffins by Jersey Girl Cooks
• Tiny Batch Blood Orange Marmalade by What Smells So Good?

Main Dishes

• 10 Minute Lemon Pasta With Crispy Basil by Sprinkles and Sprouts
• Asian Lemon Chicken by Brunch-n-Bites
• Calamansi Shrimp on Couscous by Asian In America
• Citrus Marinated Chicken Thighs by A Day in the Life on the Farm
• Citrus-Glazed Scallops with Chunky Avocado Salsa by The Weekend Gourmet
• Lemon Lime Shrimp Cocktail w/a Citrus Yogurt Dipping Sauce by The Freshman Cook
• Lemon Ricotta Spaghetti with Peas by Cricket's Confections
• Meyer Lemon Chicken Piccata by Cindy’s Recipes and Writings
• One Pan Parmesan Lemon Chicken and Asparagus by Fantastical Sharing of Recipes
• Orange Beef by Palatable Pastime
• Easy Instant Pot Orange Chicken by A Mind “Full” Mom
• Skillet Roasted Lemon Chicken by My Savory Spoon
• Slow Cooked Orange Chicken Breasts by Simple and Savory
• Thai Lime Basil Chicken Stir Fry by Wholistic Woman

Desserts

• Banana Cake with Lemon Cream Cheese Frosting by Grumpy’s Honeybunch
• Clementine Pistachio Pomegranate Upside Down Cake by Sunday Supper Movement
• Easy Japanese Lemon Yuzu Bars by The Ninja Baker
• Key Lime Chiffon Pie by Food Done Light
• Lemon & Blueberry Skillet Cake by Cosmopolitan Cornbread
• Lemon Key Lime Layer Snack Cakes by Crazed Mom
• Meyer Lemon Creme Brulee by Soulfully Made
• Pink Grapefruit Meringue Tart by Baking Sense
• Sittin’ On a Sandbar Key Lime Pie by Gourmet Everyday
• Starbucks Lemon Loaf Recipe by Life Tastes Good
• The Best Lemon Bars Recipe by That Skinny Chick Can Bake
• Triple Citrus Macaroon Mascarpone Tart by The Crumby Cupcake
• Triple Lemon Poke Cake by Shaken Together

Beverages

• Homemade Grapefruit Soda by Hezzi-D’s Books and Cooks
• Pineapple Orange Smoothie by Dizzy Busy and Hungry
• Ruby Red Mimosa by Our Good Life
• Simple Meyer Lemon Margaritas by My Life Cookbook
• Watermelon Limeade by From the Bookshelf

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Author: The Freshman Cookprint recipe

Lemon Lime Shrimp Cocktail w/ a Citrus Yogurt Dipping Sauce

prep time: cook time: total time:

INGREDIENTS:

• 1 Fresh Lime
• 1/2 Fresh Lemon
• 1 pound fresh or frozen Shrimp (16-20ct)
• black pepper
• garlic powder
• 1 tablespoon Butter
• 2-3 ounces Orange Juice
• 3-4 ounces Lemon Yogurt

INSTRUCTIONS:

1. Bring your lime and lemon to room temperature. Use a knife or something similar to roll over the entire surface of the fruit. It will loosen the membrane of the fruit and the juice will flow better. Squeeze both juices into a small bowl together. Set aside.
2. Peel and devein the shrimp. We did that here. Make sure to leave the tales on. Place them on a platter and sprinkle the black pepper and garlic powder over both sides of the shrimp. But together an ice bath by placing ice in a bowl and covering it with water. Use a large bowl that will accommodate the ice, water and shrimp. Set aside.
3. In a medium or large frying pan, melt the butter over high heat. Add the orange juice, 1 teaspoon lemon/lime juice, and mix together. Add the shrimp to the pan.
4. Let the shrimp cook for 4-5 minutes. Watch for the shrimp to turn orange and white. Turn each shrimp over and let it cook for 3-4 more minutes. If you notice some of the shrimp are not cooking as quick as they should be, take some of the cooked ones out of the pan, and move the uncooked ones to the bottom of the pan.
5. Once the shrimp are done, pour the sauce through a strainer into a bowl.
6. Immediately place the cooked shrimp in the ice bath that you prepared earlier.
7. While the shrimp are cooling, make the dipping sauce by whisking 3-4 ounces of the yogurt with the lemon lime juice. Add the juice a little at a time until you are happy with the consistency.
8. Serve the chilled shrimp with the sauce!

http://www.thefreshmancook.com/2017/03/lemon-lime-shrimp-cocktail-w-citrus.html

Created using The Recipes Generator

Celebrate It! Blog Link Party!

Tweet

I am so glad you stopped by today!

Thank you for all the great link ups last week! You are all so creative and talented and I am so glad you shared at Celebrate It!

Here are last weeks 3 most clicked links:

Electrical Wire Ring

from

The Crafty Blog Stalker 

The Best DIY Unicorn Headband Tutorial Around

from

Paisley and Pugs 

Diy Washi Tape Wooden letters

from

5 Minutes for Mom 

An InLinkz Link-up

Chocolate Peanut Butter Pretzel Game Mix

Tweet

There is a story that goes with this Chocolate Peanut Butter Pretzel Game Mix. You have probably seen this mix in the store in the candy aisle of the supermarket.

When I first saw this I was intrigued...and hungry! I love all the ingredients in the mix: mini peanut butter cups, peanuts, reeses pieces, and mini pretzels. I thought this mix would be perfect for a party, watching a movie, or my favorite, watching the NCAA Championship games! But the price was rather high! It was alright for a one time treat, but to serve to a bunch of crazy hungry basketball fans? No. 
So I sourced the four ingredients, getting as close to the real thing as I could, and made my own Chocolate Peanut Butter Pretzel Game Mix!

Chocolate Peanut Butter Pretzel Game Mix
Reese's Pieces
Peanuts-lightly salted
Mini Milk Chocolate Peanut Butter Cups
Mini Peanut Butter Filled Pretzels

While this is hardly a recipe, the pieces and the peanuts are very easy to find. The mini chocolate peanut butter cups and the mini pretzels were more of a challenge. I found the pretzels packaged under the store brand. The mini pretzel pillows I bought have peanut butter in the middle. They are the right size and price and they work great in the mix. The mini chocolate peanut butter cups were difficult. There is a mini version on the market, but they are too large. I finally found them on a trip to Trader Joes. They are smaller than any others I had found, and they taste amazing! 

So, I am excited about the mix, and very happy about the price! The package at the grocery cost $3.99 for 6.8 ounces, making it .59¢ an ounce. I made it for .22¢ an ounce. Less than half the price!

I mixed equal amounts of each ingredient in a bowl. Another good thing about making the mix yourself is that you can put plenty of your favorite ingredient in there. When you buy mixes like this, the most expensive ingredient is usually used the least. That is usually my favorite ingredient in the mix! My favorite from this mix is the mini peanut butter cups, so I can use as much as I want by making it myself!

No matter how you serve this Chocolate Peanut Butter Pretzel Game Mix, you and your guests will love and enjoy this less expensive, but very tasty mix.
Thanks for stopping by today, and let me know if you make this and what you think! 

 

 

Celebrate It! Blog Link Party!

Tweet

Hi everyone, and thank you for stopping by today!

I am so glad you are here!

Let's link up and have fun!

Here are last weeks 3 most clicked links:

How To Make Stitch of Luck St. Patrick's Day Decor 

from 

The Crafty Blog Stalker 

Leprechaun Day Poke Cake

from

Woman of Many Roles 

3-Ingredient Cake Mix Cookies

from

Somewhat Simple 

An InLinkz Link-up

Mini Shamrock Pie / #Pi Day

Tweet

Today is March 14, which means that it is also Pi Day! 3.14! So I joined up with some other bloggers to celebrate this day, the ratio of the circumference of a circle to its diameter, by making pie!

This Mini Shamrock Pie is a tasty, fun way to celebrate not only Pi day, but also St. Patrick's Day! The recipe calls for store bought pie shells, with homemade filling, making this Pi Day dessert, simple, quick, fun and tasty! 

Mini Shamrock Pie
(printable recipe at end of post)

1/2 cup Sugar
2 tablespoons Cornstarch
2 cups Milk
2 Egg Yolks, beaten
2 tablespoons Butter
1 1/2 teaspoons Vanilla
Green Food Color
1 sheet frozen Pie Pastry
small shamrock cookie cutter
4 Pre made 5" Pie Shells
Leprechaun Sprinkles 

In preparation for this recipe, have your ingredients, on the counter, measured and ready to use. Place your egg yolks in a medium bowl, to accommodate 1 cup of liquid.

Combine sugar, cornstarch and milk in a medium saucepan. Cook, stirring the entire time over medium heat until it becomes thick and bubbly. Once it is bubbly, cook for 2 minutes more, stirring constantly. Remove from heat.

Measure 1 cup of the mix to the egg yolk and mix together. 

 Pour the egg mix into the pan with the rest of the milk mixture.

Cook and stir 2 minutes more.

Remove the pan from the heat, and stir in the butter and vanilla until combined.

Add green food coloring, and mix until combined. I used liquid food color for this recipe, but you could also use paste color.

Pour pudding in to a bowl and cover with plastic. Place plastic on the surface of the pudding, to prevent air from getting to it. Chill in fridge.

While your pudding is chilling, unroll 1 sheet of the pie crust and cut out small shamrocks. Bake for 5-7 minutes at 350 degrees.

Bake the pie shells according to the package directions.

Let the pie crusts cool.

Fill the pie crusts with the pudding. Decorate with sprinkles. Decorate the cut shamrocks with sprinkles by spraying a little water on the crust, then pouring sprinkles on the crust. Let dry.

Thanks so much for stopping by to celebrate Pi day with me! 

 Follow The Freshman Cook!

Facebook

Instagram

Pinterest

Twitter

Continue scrolling down to see what my other Pi loving friends  created to celebrate today!

Cherry Hand Pies from Love and Confections

Chocolate Orange Free Form Pie from The Bitter Side of Sweet

Chocolate Peanut Butter Freezer Pie from Feeding Big

Fried Apple Pies from Cindy’s Recipes and Writings

Gluten Free Death By Chocolate Pie from Gluten Free Crumbley

Mini Shamrock Pie from The Freshman Cook

Shepherd’s Pie Pizza from The Spiffy Cookie

Sweet Potato Pie from My Catholic Kitchen

Author: The Freshman Cookprint recipe

Mini Shamrock Pie

INGREDIENTS:

• 1/2 cup Sugar
• 2 tablespoons Cornstarch
• 2 cups Milk
• 2 Egg Yolks, beaten
• 2 tablespoons Butter
• 1 1/2 teaspoons Vanilla
• Green Food Color
• 1 sheet frozen Pie Pastry
• small shamrock cookie cutter
• 4 Pre made 5" Pie Shells
• Leprechaun Sprinkles

INSTRUCTIONS:

1. In preparation for this recipe, have your ingredients, on the counter, measured and ready to use. Place your egg yolks in a medium bowl, to accommodate 1 cup of liquid.
2. Combine sugar, cornstarch and milk in a medium saucepan. Cook, stirring the entire time over medium heat until it becomes thick and bubbly. Once it is bubbly, cook for 2 minutes more, stirring constantly. Remove from heat.
3. Measure 1 cup of the mix to the egg yolk and mix together.
4. Pour the egg mix into the pan with the rest of the milk mixture.
5. Cook and stir 2 minutes more.
6. Remove the pan from the heat, and stir in the butter and vanilla until combined.
7. Add green food coloring, and mix until combined. I used liquid food color for this recipe, but you could also use paste color.
8. Pour pudding in to a bowl and cover with plastic. Place plastic on the surface of the pudding, to prevent air from getting to it. Chill in fridge.
9. While your pudding is chilling, unroll 1 sheet of the pie crust and cut out small shamrocks. Bake for 5-7 minutes at 350 degrees.
10. Bake the pie shells according to the package directions.
11. Let the pie crusts cool.
12. Fill the pie crusts with the pudding. Decorate with sprinkles. Decorate the cut shamrocks with sprinkles by spraying a little water on the crust, then pouring sprinkles on the crust. Let dry.

http://www.thefreshmancook.com/2017/03/mini-shamrock-pie-pi-day.html

Created using The Recipes Generator