October 16, 2020
Hey Cooped Up Cooking with Katie & Becca Fans! Here are the recipes from today’s show!
Toss the popcorn with nori, furikake and togarishi seasoning. Top with sesame seeds and enjoy!
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Heat the olive oil in a non-stick skillet over medium high heat. Add the shallot and shrimp and pan-fry until pink, about 4 minutes. Set aside.
Spread tortilla chips onto the prepared baking sheet.
Mix the cheese, reserved shrimp, mayonnaise, chipotle peppers in adobo sauce, cilantro, red onion, cumin, and black pepper together in a bowl. Spoon mixture onto the tortilla chips.
Bake in the preheated oven for 3 minutes. Turn on the broiler and broil nachos until lightly browned, 3 to 4 minutes. Allow nachos to sit at room temperature for about 2 minutes before serving.
Melt chocolate in a double boiler. Transfer to a medium bowl and whisk in the maple syrup, cocoa powder, milk and cinnamon until smooth.
Place bowl in the refrigerator until mixture is cool to the touch. Place cooled chocolate mixture in a blender along with ice and blend until thick but pourable (adding more milk or ice as needed.) Pour into glasses and top with shaved chocolate. Serve immediately.