1/2 pound large shrimp, peeled and deveined
1/4 cup olive oil
2 T honey
juice of one small lime, or half a large lime (2-3 T)
zest of one small lime, or half a large lime
2 cloves garlic, smashed
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp red pepper flakes
In a large ziploc bag, combine all the marinade ingredients. When everything is well-combined, add the shrimp, squeeze as much air as possible out of the bag, and close it up. Place it in the fridge.
Let the shrimp marinate for 30-60 minutes, flipping the bag around once or twice during that time, so that all the shrimp stay evenly covered in the marinade.
When you’re ready to cook, take the shrimp out of the fridge and let them sit at room temperature for about 10 minutes. Heat a large skillet over medium-high heat; there is no need to add any oil or butter to the pan, as the marinade has enough oil in it to keep the shrimp from sticking to the pan. (If you would prefer to use the grill for these, you can thread them onto skewers and toss them on the grill at this point.)
Add your shrimp to the pan in a single layer, making sure they are not too crowded; you can always cook them in more than one batch. Let them cook on one side for about a minute, until they curl up and start to turn pink. Flip them over, and cook for another 30 seconds or so, until the shrimp are opaque. Remove from the pan, and serve immediately!
These shrimp can be served with a wide variety of sides, or they could be served in a salad, quesadilla or taco. Reviewers had a lot of positive things to say about the recipe. Here are a few of their comments:
This recipe from Neagle’s Nest offers a homemade version of a popular Mexican Restaurant favorite. I have never tried Pollo Fundido, but it looks like a different take on the typical Mexican dish.
Here is the original recipe:
Chicken Breast (cut in half lengthwise to make them thin)
Mexican Dipping Cheese (try the jalapeno flavor)
6 to 8 ounces milk (just add enough to get to the consistency you prefer.)
Chili Salt (1/4 cup sea salt, 1/4 cup pure chili powder, 1/4 teaspoon cayenne, pinch ground oregano. Mix together and store in an airtight container. This makes 1/2 cup of chili salt.)
Saute your onions in a lightly greased skillet and set them aside.
Sprinkle your chicken with chili salt and begin cooking it in the skillet.
Grate the Cheese and melt according to directions. I add the milk a little at a time until it gets to a consistency I like. You don’t want it to be so thick you can’t pour it, but so thin it’s like water either.
After you have all your chicken cooked through, put the onions back in the skillet and turn the burner off. Now you are ready to pour your cheese over the top and it is ready to serve!
Of course, you can pair this with your favorite sides and it is absolutely excellent rolled into a tortilla.
Reviewers loved this recipe! Several had issues finding a Mexican Dipping Cheese, and chose to use alternatives. Here are a few examples of reviewer comments:
This grilled chicken dish from Favorite Family Recipes looks delicious, cheap and easy! I personally don’t own a grill (I don’t know if many college students do), but this recipe could also work well if you baked or sauteed the chicken instead.
Here’s the original recipe:
4-6 boneless, skinless chicken breasts
1 pkg bacon (we like to use the thick bacon, it doesn’t fall apart as much on the grill)
1 bottle Caribbean Jerk Marinade/sauce (any brand will work, we used KC Masterpiece)
Grilled pineapple (optional)
In a large Ziploc bag, combine chicken breasts and about 3/4 of the bottle of Caribbean Jerk Sauce.
In a separate Ziploc bag, add the bacon and remaining Jerk Sauce.
Put in fridge overnight (or at least 6-8 hours).
Take out the chicken, discard marinade and grill turning only once if possible.
Add bacon to the grill.
When the bacon seems cooked through (watch it closely, don’t overcook), place the chicken on top of 4 bacon pieces and lay the remaining bacon over the top of the chicken.
Grill on low for another few minutes. Serve with grilled pineapple.
There weren’t many reviews of the recipe, but those who commented had positive things to say:
I haven’t done an appetizer recipe on this blog yet, but I made an adaptation of these this weekend and had to share the recipe, which comes from MyRecipes.com. They are so easy to make, and the pesto-basil substitution makes them even easier. These would be great to bring to any get-together.
Here is the original recipe:
1 (1.4-ounce) package crispy pastry shells
1 (4-ounce) goat cheese log, crumbled
1/3 cup refrigerated sweet pepper, vegetable, and olive bruschetta topping or tapenade
Garnish: fresh thyme leaves
Place shells in a shallow pan.
Divide goat cheese evenly between shells, pressing gently to fill bottom of each.
Spoon 1 teaspoon bruschetta topping into each shell.
Bake at 350° for 4 to 5 minutes or until thoroughly heated. Garnish, if desired.
**Pesto-Goat Cheese Cups: Substitute 1/4 cup prepared basil pesto for 1/3 cup bruschetta topping. Proceed as directed, omitting thyme leaves. Top with finely chopped tomato and toasted pine nuts after baking.
My mom and I made these as an appetizer for our family’s Easter Dinner. Unfortunately, I didn’t even get the chance to take a picture of the final product before they were devoured. We decided to do the Pesto-Goat Cheese Cups adaptation, but we also added prosciutto to give the cups a little more substance. We made thirty cups, and I bought about a quarter pound of prosciutto to fill the cups with (I ended up having a good bit leftover). These were so easy to make, and they were absolutely delicious! I highly recommend them.
This recipe from Six Sisters’ Stuff is different from most that I have posted before, because it requires a crock pot. The dish is definitely not quick to make, because it is a slow-cooker dish. However, the recipe does not need to be monitored during this time, so students could go to class, do work, or study during the cooking time.
Here is the recipe:
3-4 boneless chicken breasts
1/2 cup BBQ sauce
1-2 apples, peeled and grated
1 lemon, juiced
6-8 slices bacon
2-3 sweet potatoes
1 cup chopped frozen broccoli
In small bowl, combine BBQ sauce with grated apple and lemon juice.
Wrap 2 pieces of bacon around each chicken breast. Place chicken breasts in base of crock pot, pour BBQ/apple mixture over the chicken. Set to low and cook for 8 hours.
Slit sweet potatoes with knife or vent with fork. Bake sweet potatoes at 350 degrees for 1 hour in baking dish with 1/4 inch water. Cover with foil. Remove and let cool about 10 minutes. Peel skins off of the potato and mash. Serve with cinnamon and butter if you like.
Cook frozen broccoli as directed on package.
Serve yummy chicken breast with side of broccoli and sweet potatoes.
The preparation time is pretty quick for this recipe–however, the crockpot cooking will last all day. Be prepared to make this recipe in advance!
The comments on the recipe were positive overall, but did not suggest any changes or additions to the dish. Here are two positive reviews:
This Betty Crocker recipe is SO EASY that I wasn’t even sure I was going to include it on this blog. However, it makes for a great quick snack option, and could also be an easy on-the-go breakfast. Plus, the ingredients are super cheap, making it the ideal broke-college-student recipe.
Reviewers offered many different ways of making the wrap, but here is the original version, scaled to serve 4:
1/2 cup creamy peanut butter
4 whole wheat or regular flour tortillas (8 to 10 inches in diameter)
1/4 cup honey
2 small bananas, sliced
1/4 cup miniature semisweet chocolate chips, if desired
Spread 2 tablespoons of the peanut butter evenly over each tortilla.
Drizzle 1 tablespoon of the honey over each tortilla.
Top with banana slices and chocolate chips.
Roll up tortillas.
Secure with toothpicks.
As I previously mentioned, reviewers had a lot of suggestions for even easier ways to make the wraps. Some reviewers also suggested other ingredients for the wraps.
I think that the idea of rolling the wrap around the banana seems like it would work better–I only worry that it would be a little too much banana for the wrap. I would suggest slicing the banana lengthwise to make more room for other ingredients.