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No Bake Nutella Balls (chocolate truffles)

Here’s a new favourite truffle I added to our Christmas cookie boxes this year. I’ll share with you how to make No Bake Nutella Balls covered in chocolate with a few sprinkles to make them look festive. These were so delicious. I had a hard time not eating all of them myself. You can crush the graham crackers yourself, but I just purchased a box of crumbs. No Bake Nutella Balls Makes about 50 balls Adapted from The Carefree Kitchen Ingredients For the filling 1/2 cup of butter, softened 1 1/4 cup Nutella 1 cup graham cracker crumbs 2 cups icing sugar 1 teaspoon vanilla For the coating 1 1/2 cups meting chocolate (I used milk) Directions Combine all filling ingredients until a dough forms. You can add more Nutella or graham crumbs  if you feel the dough is too soft or dry. The dough should hold its shape once rolled.  Roll teaspoon size balls and place in a single layer in the freezer for 30 minutes.  Melt the chocolate in a double boiler or bowl over a simmering pot of wa...
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Cajun Shrimp Tacos with Jicama Mango Salad

This recipe for Cajun Shrimp Tacos with Jicama Mango Salad was so fresh and delicious! If you can, make your own homemade flour tortillas. There's just something special about them. 

Also, make sure you taste your mango before you add it to the salad. A yucky mango will ruin your whole taco. I'm speaking from experience. 

 I know the ingredient list is long, but other than a bit of chopping, this is really easy to put together. You could always save time by using store-bought tortillas.





Cajun Shrimp Tacos with Jicama Mango Salad
Sour cream and shrimp adapted from free-shrimp-recipes.com
Makes 8 Tacos

Ingredients
For the quick guacamole
  • 1 ripe avocado
  • juice of 1/2 a lime
  • pinch of salt
  • pinch of pepper
For the chili sour cream
  • 1 cup sour cream
  • 1 teaspoon chili powder
  • pinch cayenne powder
For the jicama mango salad
  • 1 cup jicama, peeled and diced
  • 1 ripe (but not too soft) mango, peeled and diced
  • zest and juice of 1 lime
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  •  teaspoon chili powder
  • 2 tablespoons chopped fresh cilantro or parsley
  • 1/3 cup sweet red bell pepper, seeded and diced
  • 1 large tomato, diced
For the Cajun shrimp filling
  • 1lb uncooked shrimp, peeled and deveined
  • 1/2 teaspoon oregano
  • 1 1/2 teaspoon chili powder
  • 1 1/2 teaspoon paprika
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • pinch of red pepper flakes
  • pinch of cayenne
  • 2 tablespoons fresh parsley, chopped
Directions
  1. Wash watercress and set aside on a towel to dry.
  2. Mash avocado with lime juice, salt and pepper. Refrigerate until ready to use. If your avocado is small, use two.
  3. Mix our cream, chili powder and cayenne. Refrigerate until ready to use.
  4. Mix all ingredients for the jicama mango salad. Refrigerate until ready to use.
  5. Toss shrimp with oregano, chili powder, and paprika. Allow to marinate for 20 minutes.
  6. In a nonstick pan, heat olive oil on medium heat. Fry garlic, red pepper flakes, and cayenne in oil for a minute until garlic starts to turn golden. Stir in shrimp and cook for 6-10 minutes or just until shrimp is no longer pink. Don't over cook or it'll be chewy. Stir in fresh parsley.
  7. To assemble, warm tortillas in the oven or microwave for a short time just to soften them. Place some of the avocado mixture onto half of the tortilla followed by chili sour cream, watercress, shrimp and jicama mango salad. Fold the tortilla in half and enjoy!

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