Coconut Shrimp and Mango Salsa

I find it odd that as an adult, the memories I have of living in the Philippines as a child, are all centered around food.  I remember the pig roast, the mango's, coconuts, sugar cane and slugs (although not a fruit..I will never forget the slugs...LOL).

Up to this day, I can still taste the flavor of the mangoes.  I find that the mango's in the states just don't have the same flavor.  I believe it's because they are not as fresh as what I was used to.  This has never deterred me from having a mango though.  I still love the juicy orange flesh.  

I bought a few mangos the other day and some shrimp.  I wanted to throw together a table that was bright and sunny.  That was a reflection of our summer here in Maryland.  I wanted the colors to be vibrant and fresh.  

To round out our bright and sunny dinner, we had: Sweet Potato Fries, Grilled Pineapple, Homemade Chips, and Mango Salsa and Coconut Shrimp.  Our table was very colorful and cheery.  This was perfect.  The next week our weather changed to Fall and so this was a celebration of summer, we just did not know it that night.

Coconut Shrimp


1 pound of shrimp
unsweetened shredded coconut
3 egg whites, beaten

Preheat oven to 350.

Your shrimp should be washed, shell removed to the tail and de-veined.   This process took me 15 minutes.

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In a bowl add your egg whites and beat until stiff peaks form.

In a separate bowl, add 1 cup of coconut at a time.  It's hard to say exactly how much you will use.  I bought 2 cups from Whole Foods and I had plenty.

Take a shrimp and coat it with the egg white then coat the egg white with the coconut.  I used my baking stone and lined the shrimp on this.

The shrimp needs to bake for 8 minutes on each side.  Turning the shrimp allows both sides to brown and cook.  The shrimp should be solid when touched to check for doneness.


 Recipe:  Mango Salsa

1 mango...very ripe, orange-skinned, cubed
1 slice of pineapple or a small can of tidbits
1/4 cup of red onion, finely chopped
1/2 cup of red bell pepper, finely chopped
2 T. cilantro, finely chopped

Take all of your ingredients and combine them in a bowl.  Mix well and serve with chips or over fish.

If you need help in cutting a mango, go here for two different techniques.

I also found this awesome recipe for another mango style dish at Natural Noshing for Mango Bean Salad.  YUM

Written by Sherron Watson

Clam Chowder

I can't remember a time that I did not like fish.  I have always loved it.  I grew up in a very small town, for most of my childhood, by a huge lake.  We fished in it all the time.  I remember my grandpa taking me out, helping me bait my hook and then showing me how to clean the stinky fish.

Fish is wonderful in my opinion.  Oysters, clams, and squid are little pieces of happiness to me too.  I love fried oysters!  I made them, at home, a few years ago and my son and I devoured them.  I ate my first raw oysters last summer.  I started with one, and then another and another.  My husband was surprised I ate 6 with no problem.  YUMMY!

Fish is so abundant where I now live.  LOVE, LOVE this.  We were in UT before and fish was available but not like here...right off the boat!  When I decided to make clam chowder this time, I picked up the can of clams and then my hubby suggested we try fresh clams.  I have never done that before.  I wasn't sure what to expect..sand, taste, texture...would it ruin the soup?

I am here to say that it did not ruin the soup and it was so much better.  I found that the canned clams were sweet and added an artificial flavor to the soup.  The fresh clams gave you that pure clam taste.  I can't explain the taste other than, for me, it was wonderful.  I bought 40 clams at 45cents a piece...GASP...it was spendy but well worth the money. 

Clam Chowder

This will make enough for 6-8 adults.  It is wonderful the next day warmed up.

2 cups of Chicken Broth ( You can use water if you want, I just like the flavor of the broth in the soup.)

2 cups of water

clam juice (The juice should come from the can or in the container with the fresh clams)

1 cup of fresh clams or 2 small cans of clams  (Fresh is about 40-50 clams, shucked)

1/2 red onion, diced

1 cup of celery, diced

4 potatoes, cubed

1 stick of butter

1/2 cup of flour (gluten-free- use brown rice flour)

2 cups of milk

2 cups of cream

pepper and salt to taste

2 dashes of hot sauce (optional)

2 T. Fresh Parsley, minced  (optional)

Chop your clams if they are fresh.  I usually don't have to chop the clams from the can.  If using fresh, let your clams sit overnight so the sand has a chance to sink to the bottom of the container.  I was surprised at how much was there the next day compared to the first.  Gently remove the clams from the container.  Save the juice to add to the water/broth.  If you want a stronger clam flavor you can always add purchased clam juice to the broth.

In a large stockpot, add the broth, clam juice, and water or 6 cups of water and clam juice.  Turn heat to medium-high.

In the pot, add your diced celery and onion.  Add your cubed potatoes.  Bring the pot to a boil and cook until potatoes are done.  Depending on the size of your potatoes, plan on 15-20 minutes.

In a separate pot, add the stick of butter and melt.  Stir in your flour.  Cook for 2 minutes.  Add the milk and cream.  This should get thick after a few minutes of cooking on medium-high.  Turn heat off and set aside until the potatoes are done. If it is not thick after 5 minutes, you may need to add more flour.

Meanwhile, you can mince the parsley if you are using it in the soup.  

When your potatoes are done, add the flour/milk/cream mixture to the soup.  Add your chopped clams.  The clams do not take long to cook, 5-10 minutes.  They should be firm to the touch.

You will need to add pepper and salt to you soup.  I find that I use a lot of salt but everyone is different.  So you will need to salt, taste, salt, etc...to find what is best for your family.  We also love a few dashes of hot sauce..this is optional of course.  The fresh parsley adds more flavor to the soup.  We love this addition.  

Written by Sherron Watson

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Pad Thai

When I saw the Pad Thai from Bake Your Day, I just knew I had to make it.  We love Pad Thai and I have had a hard time finding a recipe that had the flavor we liked.  This one hit the spot. It was so good and delicious that we have eaten it at least once a week for a month now.  It's easy, tasty and my kids LOVE IT!  It also reheats very well the next day.

I snapped some pictures of our dish which you will notice is made with Chicken.  We have also made this with just a scrambled egg.  I can't wait to make it with the shrimp when the hubby is away for the weekend.  He does not like shrimp...boo hoo!

Recipe: Shrimp/Chicken Pad Thai 
adapted from Bake Your Day


8 ounces of rice noodles

2 Tbs. brown sugar

2 Tbs. soy sauce

2 tsp. oyster sauce

2 Tbs. fresh lemon juice

1 Tbs. Sriracha (more or less depending on your desired heat level)

1 tsp. freshly grated ginger

1/2 tsp. sesame oil

3 Tbs. canola oil

1 1/2 cups green onions, sliced into 1-inch pieces

4 cloves garlic, minced

2 Tbs. cilantro, divided

1.5 cups of cooked chicken

1 – 2 cups bean sprouts

1/4 cup dry roasted peanuts, unsalted

Cook noodles according to package.  Drain and drizzle with olive oil.

While the noodles cook, mix the brown sugar, soy sauce, oyster sauce, lemon juice, Sriracha in a small bowl and set aside.

Heat the oil in a large, high-sided skillet or wok.  Add onion, garlic, shrimp and 1 tablespoon cilantro; stir-fry until chicken is almost cooked.  Stir in sauce and cook one minute, stirring constantly. 

Add the cooked noodles and bean sprouts.  Garnish with peanuts and the remaining cilantro.

Written by Sherron Watson

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Fried Rice with Egg, Onion and Ham

I know that several times over the past few months I have mentioned that the Hubster (aka..my hubby) has made dinner.  I have laughed because every time he does make dinner it is spaghetti.  I have learned through others that this is a common occurrence among the other husband/wife teams.  It's not that his spaghetti is bad...it's awesome and we love it!  We just all know that when he announce's that he is making dinner we all say together..."SPAGHETTI RIGHT?" and we laugh, he laughs too.

Were we in for a surprise on the day he announced he was making dinner and changed it up a bit.  He made the best...and I mean....the best fried rice ever!  As a child I lived in the Philippines and still remember the flavor of the fried rice they would serve and it was so tasty.  My first bite of the Hubster's rice immediately took me back to when I was a child...he hit the mark.

We have eaten this rice at least twice a week for the last two weeks!  We are like that.  If we love a food or a dish, we eat as much of it as we can.  LOL  But it's more than that, the rice reheats so well.  I have learned, and this might be right or wrong, that you can not put white rice in the fridge..it does not reheat well and it is hard...YUCK.  So I leave it out on the counter, wrapped or I try to make the perfect amount so we do not waste it.

 This rice reheats!  It's just as wonderful the next day as it was fresh out of the rice cooker.  Our poor rice cooker gets used about 4 times a week.  We love rice and we love it even more with his new recipe.

So today is a recipe that my Hubster created and one that his family loves!  Way to go Daddy Boy!  We love you.....you be the Master Chef!  LOL

Recipe:  Fried Rice with Egg and Ham/Bacon


3 cups of rice--We use a Japanese Sushi Rice, it's our favorite.
1 (32) oz. box of Chicken Broth
2 T. butter
2 T. soy sauce ( GF..use Tamari)
1/2 red onion, chopped
2 T. garlic, minced (heaping..his words..LOL)
salt/pepper, to taste
sprinkle of cayenne pepper
2 T. butter/olive oil  (this is for the rice cooker)
4 eggs
1 1/2 cups Ham or Bacon, diced and cooked


In a sauce pan, add the butter.  Saute the onion and garlic together.  Add the soy sauce,  cayenne, salt and pepper.

In your rice cooker, add the rice and chicken broth.  Add your sautéed onion/garlic mix and the remaining butter/oil.  Start your rice cooker.  Ours takes about 25 minutes and yields about 6-7 cups.

While the rice is cooking I scramble and cook the eggs.  I also fry up my ham.  Even though the ham is precooked, the frying of the ham in a small pan brings out so much more flavor to add to the rice.  We have also used bacon.  Fry up your cut bacon to your desired doneness.

You can add the scrambled egg  and ham/bacon directly to the cooked rice or you can add the rice to your egg/meat mixture and fry it for a few minutes in the pan.  This second step adds a hint of browness to your rice and adds a fried flavor....either way is excellent.  For me it depends on how much time I have as to which method I use.  ENJOY

Written by Sherron Watson

Jalapeno Poppers with Pineapple

I watched a show last week that made Jalapeno Poppers on the grill.  I have been dreaming about them ever since.  My family loves jalapenos!  We go through a very large jar several times a year. We eat them on everything...eggs, salads, pizza, sandwiches, etc...You name it and it only gets better once you add a jalapeno.  LOL

I bought all of the stuff and was ready to make the traditional style of a popper.  You know the one, cheese in the middle and bacon wrapped around the outside, then grilled to perfection.

All plans sometimes must be rethought and some take on a world of their own.  This is what happened with my popper recipe.  When you can't do plan A you must switch to plan B.  There was no way that these were not going to be in my tummy last night..NO WAY!

I wanted to grill them on the BBQ but we were out of gas.  OK then, I will have to bake.  I was worried about baking.  WHY?  Because I am the pickiest person about how my bacon must be cooked.  I don't like burnt bacon, can stand ultra-crispy bacon and I won't eat the bacon if it's wilted or raw looking (as a whole piece).  I know, I am picky and spicy and some days it's hard to live with myself...LOL

How in the world was I going to achieve this perfect bacon experience in the oven?  I decided to precook the bacon, cut the jalapeno's in half and embellish the cheese with MORE cheese variety...this was starting to shape up to be an amazing POPPER experience.

FYI:  I like my bacon medium crispy with the ends cooked slightly...the edges crispy and the middle soft.  YES, it's true...I never eat bacon outside of my home!  Picky, Picky, Picky!

My family was so excited for dinner last night.  They absolutely loved the poppers and I think I will be making these again at the end of the week.  I love taking something that is "expected" and turning it into something that is "WOW".  I used the leftover cheese filling as a dip and served it with apples and bell pepper.  I thought that some of my kids would not like the hot jalapeno...I was wrong, so I did the only thing I could do and ATE the whole ramekin of dip!  LOL  If I could get it through a straw I would have used one to eat it faster...it was that tasty!  ENJOY

Jalapeno Poppers

9-10 jalapeno peppers, 2-3 inches in size
1/2 cup of grilled pineapple, minced
1/2 cup of green onion, sliced
8 oz. cream cheese, softened
1 cup of bacon, cooked to your liking
1 cup of pepper jack cheese, shredded
1/2 cup of asiago cheese, shredded
dash of salt and pepper

Preheat your baking stone and oven to 425 degrees.

Cut your bacon into little pieces and cook.  Grill your pineapple or saute it in a pan and mince.  Grate your cheese (s) and prepare your jalapenos.

To prepare jalapenos please be very careful.  These are hot and the oil will go into your hands and while cleaning out the seeds it is possible to flick some of that into your eye..trust me, it is possible.

Cut the jalapenos in half and clean out the seeds. Wash and pat dry.  Set aside.

Prepare the filling by combining all of the ingredients and mix well.  The great thing about this filling is that you can add anything you want to make it your own.  Get crazy, live on the wild side.

I lined up my poppers on my counter.  I filled a large gallon bag with the filling and snipped a corner.  This is the easiest way to fill these puppies or poppers. LOL

Because I did not have the grill to cook them on (this time) I used my baking stone.  I preheated the stone so that it was piping hot and gently laid my poppers close to each other.  I could hear the sizzle and smell their hotness immediately.  OH SO GOOD!

Bake the poppers for 15-20 minutes.  You want the jalapeno to be soft (not mushy) and the topping to be browned.

We served ours with rice.   It is a nice compliment to the jalapeno, especially if you get a really hot one!

Written by Sherron Watson

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Crepes with Peaches and Whipped Cream

Crepes with Peaches and Whipped Cream


This recipe is from "JOY of COOKING" and it is the best Crepe recipe I know of. 


Ingredients:

1/2 cup all-purpose flour
1/2 cup milk
1/4 cup lukewarm water
2 large eggs
2 tablespoons unsalted butter, melted
1 1/2 tablespoons sugar
1 pinch salt

Directions:

1.  Combine all ingredients in a blender or high speed blender, like a Vitamix.

2.  Cover with plastic wrap and let stand for 30 minutes or in refrigerate for up to 2 days. (This allows the flour to thoroughly absorb the liquid and gives the gluten in the flour a chance to relax.).

3.  Place a nonstick or seasoned crepe pan over medium heat. Coat the pan with a little unsalted butter.

4.  Stir the batter and pour about 2 tablespoons into the pan, lifting the pan off the heat and tilting and rotating it so that the batter forms an even, very thin layer. Cook until the top is set and the underside is golden. 

5.  Turn the crepe over, using a spatula or your fingers (fingers work best here) and cook until the second side is lightly browned. Remove the crepe to a piece of wax paper. Continue cooking the rest of the crepes, buttering the pan and stirring the batter before starting each one.

This is the gluten free crepe.  You can see how it holds it shape and is easily turned with a rubber spatula.

Stack the finished crepes between sheets of wax paper.

Use immediately or let cool, wrap airtight and freeze for up to 1 month.

Recipe:  Gluten-Free Crepes

Ingredients:

1/4 cup Tapioca Starch
1/2 cup Brown Rice Flour
1/4 cup Sorghum Flour
1/2 cup milk, cream, coconut milk or almond milk
1/4 cup lukewarm water
2 large eggs
2 tablespoons unsalted butter, melted
1 1/2 tablespoons sugar
1 pinch salt

Directions:

1.  Combine all ingredients in a blender or a high-speed blender, like a Vitamix. Cover and let sit for 30 minutes on the countertop.

2. Place a nonstick or seasoned crepe pan over medium heat. If using butter to coat the pan, use very little or none at all.  When I make mine, I don't use anything.  I find that it does not cook the batter the same, it makes it too soft to flip.  It's not uncommon for the first one to not turn out. 

3.  Stir the batter and pour about 2 tablespoons into the pan, lifting the pan off the heat and tilting and rotating it so that the batter forms an even, very thin layer. Cook until the top is set and the underside is golden. 

4.  Turn the crepe over, using a spatula or your fingers (fingers work best here) and cook until the second side is lightly browned. Remove the crepe to a piece of wax paper. Continue cooking the rest of the crepes. 

5.  Before I take the crepe out of the pan, I fold it into a triangle and stack them on a plate.  

Stack the finished, unused crepes between sheets of wax paper and store in the fridge in an airtight container.  When you are ready to reheat the crepe, do not unfold.  Reheat in the shape of the triangle and then unfold the crepe and add your filling.  Reheat if necessary.

Written by Sherron Watson

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Meat Pies and Onion Gravy

When I think of the old King Arthur or any medieval movie, it seems they talk a lot about eating meat pies. For years I thought these babies sounded so good!  I love the idea of having a cute little pie in your hand to eat like a snack.  A savory pie is more appealing to me than a sweet pie.  I did not grow up eating pie.

While living in Utah we received a ton of snow.I mean a ton!  Some days we would get 1-2 feet in a 24 hour period.  The first few years we loved shoveling, hey, it was a workout.  But then it got old and we hired this service out!  LOL

With the winters being so cold and long I had a lot of time in the home to cook and sew.  I watched another old movie and once again meat pies were discussed.  It was so snowy and cold outside it seemed to me to be the perfect dinner to tackle.  I like a challenge and knew these would take some time to make, but, after all,  where do you go when it's a blizzard outside...NO WHERE!

The first time I made them, I clearly did not understand the "we need more" factor that was at stake. My family devoured them in a very short time.  I have to say they were a hit!  The only problem I had with them is they needed a sauce.  I am a dipper at heart and will always want my food to be dipped into something.

One month later I made them again for a family event.  We had lots of cousins, aunts, and uncles over for a party.  I knew this would be a hit and the kids could easily take a meat pie and go back to playing.  I decided to make a quick gravy.  I will say that the adults loved this too.  The kids were in too big of a hurry to dip or dunk anything...LOL  Although, when I make this for my family like I did last night, the kids enjoyed the gravy.

Are they time consuming?  A little bit.  Are they worth the effort?  ABSOLUTELY!   ENOY

Recipe:  Meat Pies and Onion Gravy

Creamy Sauce: (This will make enough gravy for 30-35 meat pies.  Last night, I made half and it was perfect for the 16 meat pies I made.)

1 cup butter

1 can chicken broth

½ cup flour ( to make GF, I substituted a GF baking flour blend)

pepper

1 packet of Lipton Onion mix

2 cups of heavy cream

Melt butter in a pan. Stir in flour. Cook for 3 minutes and continue to stir. Add broth, cream and onion packet. Bring to a boil.  Set aside and serve warm.

Will burn easily if not stirred frequently and watched.

Meat Pie Filling: (This will make 14-18 meat pies, depending on how much filling you add to your pies.)

1 tsp oil

1 pound ground burger

1 ½ cup chopped fresh mushrooms

2-3 cloves minced garlic

4 stalks of celery, diced

1 cup of shredded carrots

1 medium onion, diced

salt to taste

lots of black pepper….I put about ½-1 tsp in.

1 T. flour.

Heat oil.  Add all of the vegetables, salt, pepper, and garlic; cook for about 5 minutes, until onion is soft and clear. Add the hamburger and cook until meat is not pink.  Add flour and brown for a few more minutes.  Combine veggies and meat together and set aside.

Meat Pie Crust: (This will make enough dough for 30-35 meat pies.  I used a 5 1/2 inch salad plate to cut my circles.) This is not gluten-free.  You will need to use your favorite GF pie crust.

4 cups  flour

2 tsp. salt

1 tsp. baking powder

2 eggs

½ cup shortening+2 Tablespoons.

¾ milk or more depends on dough

Sift dry ingredients. Cut in shortening. Beat egg and add to milk.  Combine the two and mix until it forms a proper consistency of rolling without sticking to the rolling pin.  Take the ball and break into smaller pieces.  

Use a rolling pin and flour, roll into a thin circle. Take a salad plate and use it as a guide, with a knife cut around the plate. 

Put meat mixture into the center.  Fold in half.  Use a fork to seal the edges and cut slits on the top (for the hot air to release). 

Put on a baking sheet and bake for 20 minutes at 400 or until golden brown.

Serve hot with creamy sauce or you can use plain beef broth to dip them into.

Written by Sherron Watson

Skirt Steak and Bell Peppers

Recipe: Beef and Bell Peppers

1 lb of the skirt or flank steak, cut very thin

2 large bell peppers washed and cut into strips

2 tsp sugar

2 T red wine

2 T corn starch or arrowroot starch

4 T soy sauce (make sure it's gluten-free if this is an issue for you)

salt and pepper to taste

2 T cooking oil. ( I find that I need to add a little bit of oil each time..you may need more than this)

If you can find a butcher that will cut your meat thin for you, this is the way to go.  It will save you time.  I cannot always find this, so I cut my own.  I take my skirt steak of flank steak and cut it about a 1/8th of an inch thick across the grain.  I will also find the meat at Asian markets already sliced and ready to go.  It's oftentimes the meat used for Sukiyaki or Korean BBQ.  

1. Mix sugar, wine, corn starch, soy sauce, and seasonings.  Marinade meat for 15 minutes.

2.  Heat 1 T oil in a heavy skillet, brown meat quickly (1 min each side)

3.  Mix peppers with other 1 T oil and dash of salt; add to meat; stir well and heat through but do not wilt peppers.

4.  Serve piping hot over rice.

We love this meal.  It's quick and so yummy!  

Written by Sherron Watson