Carrot Cake version 2

I have made carrot cake before, but not since I lived in Maryland. It has been that long! I have made a version of carrot cake muffins so that I was able to send some to my dad (cream cheese frosting wouldn’t ship very well) but not the actual cake. My dad had requested it for one of the possible treats I could make him when we visited this spring. I am not positive which recipe I made the first time for him. But this time I pulled from my favorite cake book: Layered. I took pictures with my phone of the recipe to do my best version there. I knew it couldn’t be identical since I wasn’t going to bring cake pans and all this time.

Sooooo…

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Slow-Cooker Beef Short Rib Taco Salad

So, in this new year of blogging I have now worked with a new-to-me ingredient: short ribs! I wasn’t sure how tricky they would be, but this recipe does a great job tenderizing the meat so that it falls off of the bone. Super easy and really delicious for tacos. Or, you know, a taco “salad”. There is no lettuce in this salad, but feel free to add it.

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Fish Tacos

We really do like tacos in this house. We hadn’t had them for awhile, but I wasn’t in the mood for more chicken, or even for beef. I wanted shrimp, but since I’m supposed to limit them right now, I decided to go with a white fish I am allowed to have in moderation. Yay! It was something new for us, and it ended up as a light meal that was still filling. I made my usual tortillas, adding in some dill this time. We also did our usual sides and discovered that my mini food processor works super well for guacamole. In fact, K said that is the only way to make it from now on. For our salsa, we had some fresh pineapple on hand and decided to mix it up a bit. We combined chopped tomatoes, salt, pepper, dried chopped onion (you could use raw), cilantro, and chopped pineapple into my new favorite salsa. It was amazing! Sweet, which paired really well with the savory tacos. I also loved the guacamole with the salsa.

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Thai Curry with Shrimp, Pineapple, and Peanuts

This recipe is a bit dangerous, I should warn you. I have worked with serrano peppers before, so I know how they are. I used that one instead of a jalapeno because it is mild enough for the weak palates in my family. But, when I made the curry paste with the serrano and dried chiles…something was extra spicy! I must have washed my hands at least 10 times before the spice wore off them. I would recommend wearing gloves to be safe. A lesson for next time! Because, yes, we will make this again. The other fun parts for this recipe included the shrimp and the pineapple.

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Tropical Smoothie Sorbet

I have come to the realization that you can basically make sorbet out of anything. You see it at restaurants serving fancy sounding “palate cleansers” and that sort of thing, but at home it is easy to stick to the basics. I have branched out some, with strawberry lemonade, sparkling wine blackberry, and now this tropical smoothie one. I was planning on making a 2-fruit sorbet, but I could not resist the package at the store: a frozen fruit mixture of strawberries, pineapples, and mangoes! I knew it would be a hit with my husband (and with me). So, I did lots of taste-testing as I went, but came up with a sorbet that tastes just like a smoothie you could get out, but in sorbet form.

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