Christina's Honey Chipotle Shrimp Tacos

source unknown

Honey Chipotle Shrimp

1 lb shrimp 
1 teaspoon chipotle chili powder
1 teaspoon chili powder
1 teaspoon kosher salt

2 cloves garlic, minced

2 TBSP honey

Chipotle Lime Crema
1/3 cup sour cream or plain yogurt
1 tablespoon lime juice
½ teaspoon chipotle chili powder
Kosher salt to taste (1/4 tsp?)

6 corn or flour tortillas
finely shredded cabbage
avocado
pico de gallo

black beans

crumbled Cotija cheese

For the chipotle lime crema, in a small bowl whisk together the sour cream, lime juice and chipotle chili powder. Season to taste with kosher salt. Refrigerate until ready to use.

Meanwhile, rub the shrimp with the spice mixture and let sit for 30 minutes. Add a small amount of oil to a large non-stick pan and bring it to medium heat. Add the shrimp and cook until just opaque, about 3 minutes. Or, if using precooked shrimp, just heat through. 

Heat the tortillas and add the shrimp, shredded cabbage, avocado, black beans and cheese. Serve with the pico de gallo and chipotle lime crema. 

Christina's Macaroni Grill Knockoff

adapted from a recipe someone gave my mom

1 lb pasta (penne, bowties)

3 medium chicken breasts, rubbed with salt and pepper, then cubed

2 TBSP dried basil

2 cloves garlic, minced

8 oz sliced mushrooms

2 red bell peppers, cubed

10ish sundried tomatoes, sliced

6 oz pepperoni, cut into 1/4 in cubes

1 1/2 C cream

3/4 C Parmesan, grated

Cook pasta according to directions.

Saute chicken in olive oil.

When chicken starts to turn white, add basil, garlic, mushrooms and red peppers.

When red pepper softens, add tomato and pepperoni. 

When pepperoni heats through, add cooked pasta, cream Parmesan.