Individual Peach Cobblers

I love Colorado Palisade Peaches!  I have been know to make the 4 hour trek from Denver to Palisade and fill my entire trunk with peaches and drive back.  This is one of my all time favorite ways to eat them.  I make a peach cobbler topping and then store it in the fridge and just crumble some on top of 1/2 of a peach and bake.  Great desert if you are cooking for only 1 or 2 people, or it can feed an army too!

Source:  Food.com

Ingredients:
Peaches (1/2 per person)

Topping Ingredients:

1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened
1/4 cup sugar
1/4 cup dark brown sugar, firmly packed
1 small egg
1/2 teaspoon vanilla
3/4 cup oats (not instant) 

Vanilla Ice Cream for serving

Instructions:
Mix all the toppings together, line the peaches up on a baking dish with a 2 inch side.  Then crumble some of the topping on each peach and bake at 350 for 10-15 min (until the topping is slightly golden). 

Tequila-Lime Shrimp and Quinoa

I saw this recipe on pinterest and had to give it a try.  It did not disappoint.  It was healthy, delicious and filling.  I made a full recipe and even enjoyed the leftovers.

Source: iowagirleats.com

Ingredients:

1 cup quinoa
1-3/4 cups chicken broth (could use vegetable broth or water)
15oz can corn, drained (or 1-3/4 cup fresh or frozen-then-thawed corn)
15oz can black beans, drained and rinsed
1 avocado, chopped
1/2 red onion, minced
1/4 cup chopped cilantro

For the Tequila-Lime Shrimp:
3/4lb (12oz) raw peeled and de-veined shrimp
1/4 cup extra virgin olive oil
1/4 cup tequila
juice of 2 limes
1 Tablespoon honey
1 shallot, chopped
1 garlic clove, chopped
1/2 teaspoon cumin
salt and pepper (LOTS!)

For the Chili-Lime Vinaigrette:
1/4 cup extra virgin olive oil
2 Tablespoons honey
juice of 1 lime
1/2 teaspoon chili powder
salt and pepper

Instructions:

1. Bring chicken broth to a boil in a saucepan then add quinoa and place a lid on top. Turn heat down to medium-low then simmer until quinoa is tender and broth has been absorbed, about 15 minutes. Fluff with a fork then transfer to a large bowl to cool slightly.
2. For the Tequila-Lime Shrimp: Whisk together all ingredients except shrimp in a large bowl then add shrimp and marinate for 10 minutes. Heat a large skillet over medium-high heat then mist with olive oil or nonstick spray. Add shrimp, being careful not to crowd the pan (may need to do 2 or 3 batches,) then saute for 1-2 minutes on each side or until cooked through. Add to bowl with cooked quinoa.
3. For the Chili-Lime Vinaigrette: Combine ingredients in a jar with a tight-fitting lid or in a small bowl then shake or whisk to combine and set aside.
4. Add corn, black beans, avocado, red onion, and cilantro to the quinoa and shrimp then drizzle with Chili-Lime Vinaigrette. Toss to combine then taste and adjust salt and pepper if necessary. Serve warm or refrigerate and serve cold.