Shrimp, It’s what for dinner

I pity the poor souls who are allergic to shellfish.

Shrimp cocktail San Jose del Cabo

Shrimp mojo de ajo Mininos, Isla Mujeres

Tempura shrimp, OM , Isla Mujeres

Butterfly shrimp, Asia Caribe, Isla mujeres

What’s left of my shrimp and scallops at Rooster  Cafe, Isla Mujeres

Shrimp Diablo, Brisas Grill, Isla Mujeres

Sunday: Free Chilpachole at Chuuk Kay, Isla Mujeres

Shrimp burger at Chuuk Kay, Isla Mujeres

Shrimp cocktail, Mininos, Isla Mujeres

Photo Friday Challenge – Sharp Focus

My daughter thinks that I am obsessed with taking photos of food and posting them to Facebook. I like to see how well I can capture the food that I have enjoyed eating.

Wordless Wednesday – Fruit!

Milwaukie Farmer’s Market

Oh yummy! Green chili enchilada casserole.

I bought all of the ingredients for this enchilada casserole dish. However, my low back has been giving real grief and it is hard to stand at the kitchen counter and chop or prep meals.  My intent was to make two casseroles, one for me and one for my daughter and SIL. I asked my daughter last week what they were doing for dinner on Saturday. The plan was for me to bring everything for the enchilada casserole to their house and she could put it all together with my instructions. Tara went home sick from work on Friday and didn’t feel much better the next two days. So yesterday I went over their house and together Tara and I made the casseroles. Some people call this dish Mexican Lasagna. It may not be a true Mexican dish but it was very good.

Lightly grease (butter or oil spray) baking dish. I use foil cake pans so I don’t have to scrub them afterwards.

  • Spray or brush oil on some tortillas for the bottom layer and bake for about 5 minutes just to lightly crisp.


  • Canned corn browned in light oil. You can brown the diced onion and chilies too if you like.
  • Chicken (this time I used a prepared SW style chicken breast strips by Tyson. I do prefer fresh grilled chicken but didn’t feel like doing that)
  • Diced green chilies
  • Diced yellow or green onions
  • Chopped garlic
  • Sliced or diced black olives
  • Sour cream
  • Black beans
  • Shredded Mexican cheese mix and some pepper jack
  • I like to add thinly sliced zucchini but my daughter and her husband don’t like that so we made three separate casseroles. Tara’s was pretty mild, no onions and only a few chilies, mine had the zucs, onions and more chilies and Kelly’s was HOT with onions, chilies and green hot sauce.
  • A layer of tortillas
  • More shredded cheese and olives

Bake foil covered for about 30 minutes at 350 degrees.

Uncover and bake for another 15 minutes.

Serve with slices of avocado and add sour cream if you like. Lots of leftovers for the next couple of night’s dinners.

For a special dessert treat I had some Moonstruck Dark Chocolate Chile Variado to cap off the meal.

Toast – A Portland neighborhood restaurant

I have driven by Toast so many times. I thought it was a coffee shop. If you live in Portland and you see a small neighborhood spot with a full bike rack out front you think indie coffee shop. I Googled Toast a few weeks ago and looked at the menu and knew that I had to try this place.

Toast is a neighborhood restaurant that specializes in using local, seasonal, fresh, and natural products. They make freshly baked breads and pastries, and grind meats for their sausages and burgers in house. They say that they buy the best product available in order to provide customers with a top quality experience.

I love trying small local restaurants with the philosophy like Toast’s. Local and fresh is the best! I had the Dismal Times – Ground hanger steak, white cheddar cheese, chives, greens, served open faced on toast with two fried eggs and a rosti.” The hangar steak was seasoned just right, the eggs were fried to my exact specifications and the rosti was wonderful. You also get a mini scone of the day as a starter with your brunch. Today’s scone was lemon zest and was really good, all two bites of it.

I thoroughly enjoyed my brunch today. So much so that I stopped at the counter to tell the cooks and the rest of the kitchen staff how wonderful my food was. I told them it was excellent and I will be back. When I got home I wrote up a review and posted to UrbanSpoon, Yelp and TripAdvisor.

Toast’s Hours of operation: Open for Brunch 7 Days a week! Tuesday 9:00 a.m. – 2p.m. Monday through Sunday 8:00 a.m. – 2:00 p.m. (There is a small adult beverage drink menu available to imbibe with your brunch. Next time I will have the Bloody Mary.)

Lunch Wednesday – Saturday Not available Sunday well maybe Sundays just ask

Dinner – Thursday and Friday only  5:30 p.m. – 9:00pm (Limited menu)