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Monday, August 16, 2010

Comments

Robinlynnb

Hope your dad recovers soon!
Isn't it amazing how easy and (almost) relaxing it is to travel solo :)

Ann

Thanks. And yes... very relaxing! Sitting on a plane by myself with a book was like total relaxation to me... no snacks to dole out, no fights to break up, no crayons to pick up off the floor, not tantrums to calm, no headphones to untangle. It was bliss! :)

Sue McCoy

Mmmmm, there is a Prego and a La Madeleine at Rice Village in Houston. I ate there all the time when I worked there. I wonder if the Prego in Houston is related to the Prego in Dallas?

Sue McCoy

Ok, I had too look them up.
The two Pregos are not related.

Here is Houston's:
http://www.prego-houston.com/

Holly S.

I'm glad you were able to make it out there, Ann! I must have more info on these shrimp quesadillas. : ) I hope your dad recovers well.

Ann

Holly, here is the enchilada recipe - they are awesome!

Tomatillo Shrimp Enchiladas
Makes 8 enchiladas

2 T. olive oil
1/2 medium sized red onion, peeled and thinly sliced
1/2 medium sized green pepper, seeded and thinly sliced
3/4 lb. medium shrimp, shelled, deveined and cut in half crossways
1 cup frozen corn, thawed
1/4 cup water
1/2 teaspoon cumin
1 teaspoon chili powder
8 corn tortillas
1 bottle (16 ounces) tomatillo salsa ( recipe suggested La Victoria, I used Arriba with Medium heat)
3 T. half and half (having none on hand, I used milk).
1 cup shredded reduced fat Monterey Jack cheese

1. Heat oil in large nonstick skillet over medium high heat. Add onion and pepper, cook 3 minutes, stirring occasionally. Add shrimp; cook an additional 3 minutes, until shrimp is opaque. Stir in corn, 1/4 cup water, chili powder and cumin. Heat through.

2. Heat oven to 375 degrees. Coat a 13x9x2 inch baking dish with non stick cooking spray.

3. Wrap four tortilla's in damp paper towels. Microwave 30 seconds. Brush one side of each tortilla with salsa. Spoon shrimp mixture on each. Roll up and place seam side down in prepared dish. Repeat with four more tortillas and filling. Top dish with any leftover filling.

4 Mix remaining salsa with half and half. Spoon over enchiladas. Sprinkle with cheese. Bake at 375, uncovered for 15 to 20 minutes, until bubbly.

Enjoy!

Ann

Suetta - that Prego looks yummy too! The family who owns Prego in Dallas also owns another restaurant called Campisi's. When I was in high school, there were rumors that the mob or mafia or something hung out at Campisi's. We would go there looking for mobsters!! :)

Sue McCoy

Funny Ann.
If you ever hear Journey's, "Don't Stop Believin'...", get out! ;-)

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