Cheesy Shrimp and Tortilla Pie

Just a quick post for the delicious cheesy shrimp and tortilla pie I made for dinner.  I almost made enchiladas but I saw my pie pan and thought it would be a nice way to build dinner.  I used 3 tortilla shells and made a homemade cheese sauce and salsa.  I am sure if you have a favorite salsa or cheese sauce you can use those instead.  I am also sure chicken or beef would be delicious but I wanted seafood tonight!

Cheesy Shrimp and Tortilla Pie

Cheese sauce

  • 2 Tbs butter
  • 2 Tbs flour
  • 3 jalapeno peppers chopped
  • 1 1/3 cups milk
  • 4 o.z. sharp cheddar
  • salt and pepper to taste


  • 12 o.z. small shrimp peeled
  • 1 Tbs crushed cumin seed
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup liquid from salsa

Fresh salsa

  • 1 large tomato
  • 1 finely diced jalapeno
  • 1/2 small onion diced
  • 1 Tbs cilantro
  • 1/2 lime juice
  • salt and pepper to taste

For salsa mix together all ingredients and set aside.

To make cheese sauce melt butter in sauce pan.  Add flour and stir cooking for one minute.

Add diced jalapeno

Cook over medium low for about 5 minutes stirring often.

Add milk and increase heat to medium.  Cook for about 5 minutes or until beginning to heat through stirring occasionally.  Increase heat stirring constantly until bubbly.  Once thickened reduce heat begin stirring in cheese a little at a time until melted.  Stir in about 1/2 cup of homemade fresh salsa.

For shrimp ~ Cook shrimp and all seasonings until shrimp is no longer pink; drain if needed.

To build pie place about 1/2 cup cheese sauce in bottom of oiled pie pan. Top with burrito size tortilla shell.

Layer 1/2 of the shrimp, 1/2 cup cheese sauce, and 1/2 of the salsa.  Top with another shell.

Repeat layer leaving a little cheese sauce for top layer.  Add one more shell and remaining cheese sauce.  Bake at 400 degrees for 30 minutes.  Allow to rest about 5 minutes before cutting into.

Enjoy ~ Kimberly


S’mores Cheesecake

I was munching on marshmallows while making the apple salad and I couldn’t get the thought of s’mores out of my head.  I wanted to do something a bit creative so I decided to try a cheesecake. I flipped through a couple of cookbooks and found a few different recipes for cheesecake; here is what I came up with.

S’mores Cheesecake


  • 1 – 8 o.z. package cream cheese
  • 1  – 14 o.z. sweetened condensed milk
  • 1 tsp vanilla
  • 2 eggs
  • 1/2 cup marshmallows
  • 1/2 cup mini chocolate chips


  • 1 cup marshmallows
  • 1/4 cup mini chocolate chips

Combine softened cream cheese, condensed milk and vanilla in medium bowl.  Beat together until smooth.  Lightly beat eggs stir into cream cheese mixture.  Stir in 1/2 cup each marshmallows and chocolate chips. Pour into prepared graham cracker crust; bake at 350 degrees for about 35 minutes or until center is almost set.  Sprinkle topping marshmallows and chocolate chips bake an additional 5 minute until marshmallows have puffed.  Cool for at least an hour.  Refrigerate leftovers.

I used a purchased graham cracker crust and my filling overflowed a bit; I went ahead and used it all anyway.  The marshmallows popped to the top and got really browned; I think this should be ok though so as to add a “toasted” flavor.  I wasn’t able to sprinkle the marshmallows and chocolate chips all the way to the edges without them rolling off ~ next time I think I’ll make my own crust in a springform pan to as to have ample room for filling and top.  Perhaps not my prettiest cheesecake ever, but with any luck a yummy one!  I’ve only been able to sample a little of the still warm cheesecake and it is quite good.  I’ll update you when I can cut a piece on the chilled results.

Enjoy ~ Kimberly

Chicken Pot Pie

I haven’t made a chicken pot pie in quite a while and we had plenty of leftovers from the  chickens we roasted yesterday so I couldn’t resist stirring one up today.  I made a homemade herb pie crust and put it on the top only.  Sometimes I use a pie crust, other times biscuit, or even a puff pastry is good.  Just make it the way you like!

Chicken Pot Pie

  •  3 Carrots
  •  3 Small Potatoes
  • 2 Celery Stalks
  • 1/4 onion
  • 1 Tbs olive oil
  • 1 tsp kosher salt
  • 1/2 tsp marjoram
  • 1 tsp thyme
  • black pepper
  • 1/2 tsp cayenne
  • 1/2 tsp garlic
  • 1 1/2 cup chicken broth
  • 2 Tbs cornstarch
  • 1/4 cup cold water
  • 2 1/2 cup leftover chicken
  • 1 1/2 cup milk
  • 1/2 cup peas

Dice vegetables and sauté in olive oil for about 10 minutes over medium heat.  Adjust the veggies to your liking; I ended up with about 4 cups total diced vegetables.

Add salt, pepper, and spices; stir in chicken broth and bring to simmer.  Whisk together cornstarch and cold water; add this to simmering vegetable mixture and stir until thickened.  Stir in remaining ingredients bring to simmer and remove from heat.

Pour into deep dish pie pan; top with pie crust or biscuit topping of choice.

I actually had a bit more than would fit into my pie pan so I made a small pot pie as well using the extra filling and crust.

Bake at 375 degrees for about 45 minutes; allow about 5 minutes or so to rest before serving.

Here is the pie crust recipe I used:

  • 1/3 cup cold butter
  • 1 1/2 cups flour
  • 1/2 tsp marjoram
  • 1/2 tsp garlic powder
  • 4-5 tbs water

Mix flour, marjoram, and garlic in a medium bowl.  Cut in cold butter until pea sized pieces form.  Add water a tablespoon at a time until dough works together.  Roll out dough to cover pie ~ there will be a bit extra or crust can be thicker.

Enjoy ~ Kimberly