Baked Coconut Shrimp with Pineapple Jalapeno Dipping Sauce

Source: The Girl Who Ate Everything and Tablespoon

Baked Coconut Shrimp with Pineapple Jalapeno Dipping Sauce

Ingredients

• 1 Tablespoon lime juice
• 2 teaspoons finely chopped fresh jalapeno pepper
• 1/2 cup pineapple preserves
• 1 pound uncooked large shrimp peeled and deveined
• 2 egg whites
• 2 Tablespoons cornstarch
• 2 cups sweetened flaked coconut

Directions

1. Combine lime juice, jalapeno pepper, and pineapple preserves in a small bowl and mix well. Cover and refrigerate until ready to serve.
2. Preheat oven to 400 degrees and line a cookie sheet with parchment paper.
3. In a small bowl beat egg whites with a hand mixer until soft peaks form.
4. Place cornstarch and coconut on two separate plates. Hold shrimp by the tail and dip and coat the shrimp with cornstarch. Next, dip the shrimp in the egg whites and finally in the coconut coating well.
5. Place shrimp on the cookie sheet and bake for 15-17 minutes or until coconut is a golden brown. Make sure to turn it once halfway through (around 8 minutes into cooking time) to make sure both sides brown.
6. Serve with pineapple dipping sauce.

CHICKEN CORDON BLEU BREAD BOWL

Source: Mindika Moments

CHICKEN CORDON BLEU BREAD BOWL
(Recipe adapted from Cuisine at Home)
For the Chicken:

4 T. butter

16 oz. boneless, skinless chicken breast cubed (about 3 chicken breasts)

1/2 C. minced shallots (or onion)

2 T. flour

1 C. apple juice

1 1/4 C. chicken broth

1/2 C. heavy cream

1/4 C. grated Parmesan

2 T. mustard

1 t. thyme

2 C. broccoli florets, blanched

salt and cayenne pepper to taste

For the Casserole:

4 round sourdough loaves (or medium bread bowls)

4-8 thin slices smoked ham

4 large slices Swiss cheese

4 t. grated Parmesan, divided

1. Preheat the oven to 400 degrees. Coat a small baking sheet with non-stick cooking spray.

2. Melt the butter over medium-high heat in a saute pan. Add the chicken and saute until it starts to brown, about 5 minutes.

3. Stir in the shallots and saute until softened, about 2 minutes. Sprinkle mixture with flour, stir to incorporate.

4. Combine the apple juice and broth; slowly add, stirring constantly to avoid clumping.

5. Stir in cream, Parmesan, mustard and thyme; simmer after each addition until the sauce is thickened, about 5 minutes. Add broccoli; season with salt and cayenne. Reduce heat to low.

6. Hollow out the loaves by cutting off the tops and tearing out the insides. (Remove as much bread as possible.) Compress any remaining bread inside the loaves to make room for the filling. Toast loaves directly on oven rack, about 5 minutes; remove to prepared baking sheet.

7. Arrange the ham slices in the bottom of each loaf. Using a slotted spoon, divide chicken mixture evenly between loaves, reserving sauce in the pan.

8. Top the chicken in each loaf with a slice of Swiss and sprinkle with 1 t. Parmesan.

9. Bake the bread bowls until the cheese melts, about 10-15 minutes. Serve each bread bowl with reserved cream sauce.

10. Makes 4 bowls.

Cafe Rio Lovers

Cafe Rio Dressing

1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (I take out the seeds)

Use a food processor to blend all the ingredients well. Refrigerate.

Cafe Rio Chicken

1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
5 lbs chicken breast

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.


Café Rio Rice

4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
½ onion
3 c instant rice

Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

Cafe Rio Sweet Pork

4 lb pork roast

Rub roast with the following mixture:
1 tsp. salt
2 Tbs. brown sugar
1 tsp. red pepper
1 tsp. cumin

Place roast in crockpot.

Combine:
1 onion chopped
1 cup chicken broth
1 can coke
2 cloves minced garlic

Pour over roast.

Cook on low for 6-8 hours.

Shred pork and put back in crockpot. Add 2-3 cups brown sugar.

Cook for another 3 hours.

All Recipes found at 24 hour menu3 c water

Bajio Chicken

5 chicken breasts
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar
1 4oz can diced green chilies
6oz Sprite (1/2 can)

 

Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Serve with flour tortillas, lettuce, cheese, black beans, and whatever other taco fixin’s your family likes.

 

Notes:

-This chicken is not real spicy, so you could add some extra green chilies if you like your food with a little more kick.

-It has a lot of juice, so serve it with a slotted spoon.

-Bajio serves the chicken with caramelized onions.

creations by kara

 

Roasted Chicken Lettuce Wraps with Spicy Coconut Curry Peanut Sauce

This was featured on Studio 5 yesterday and it looked really good and quite easy to make. My picky husband even said he would be willing to eat/try it. That is always a plus!
Studio 5 Link

Coconut Curry Sauce

Ingredients:

• 2/3 cup creamy peanut butter
• 1/2 cup Lite coconut milk
• 1/3 cup orange juice
• Juice of 1 lime
• 2 tbsp honey
• 1-2 tbsp red curry paste
• 1 tbsp soy sauce
• 1 tsp fresh minced ginger
• 1/2 tsp garlic

Method:

In a medium sized bowl whisk together peanut butter, coconut milk, orange juice, lime juice, and honey. Add curry, soy sauce, ginger, and garlic.

Mix until smooth and even and set aside.

Lettuce Wraps

Ingredients:

• 1 Rotisserie chicken, shredded or sliced
• 1 pint red, orange, and yellow mini bell peppers, thinly sliced
• 2-3 cups matchstick carrots
• 1 oz can water chestnuts, drained and chopped
• 3-4 green onions, sliced
• 2 oranges; skins removed and thinly sliced
• Zest from 2 oranges
• 1 head of lettuce leaves rinsed and patted dry
• Chopped peanuts
• Snipped cilantro
• Wonton strips (optional)
• Lime wedges

Method:

In a sauté pan over medium heat, pour desired amount of curry sauce over sliced chicken. Heat for 1-2 minutes, or until sauce starts to bubble. Remove from heat.In a sauté pan over medium heat, pour desired amount of curry sauce over sliced chicken. Heat for 1-2 minutes, or until sauce starts to bubble. Remove from heat.

To assemble wraps:

Place curry chicken inside lettuce leaf, top with carrots, chestnuts, peppers, cilantro, green onions, peanuts and wonton strips. Squeeze lime juice over top, if desired.

Makes 4-6 servings