Coconut-Macadamia Crusted Shrimp

1 lb. peeled, deveined shrimp
1/2 cup all-purpose flour
zest of 1 lime
1 teaspoon kosher salt
pinch of cayenne pepper (optional)
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
2 large eggs, whisked
3/4 cup chopped salted macadamia nuts
3/4 cup sweetened coconut

Dipping Sauce:

1 very ripe medium mango
1 cup chopped pineapple chunks (I used fresh, but you could substitute drained pineapple chunks)
Juice of 1 lime
Pinch or 2 of kosher salt
Pinch of cayenne pepper, if desired

Instructions:

Preheat oven to 450. Lightly crumple some aluminum foil and place it on a large baking sheet. Set aside.
In a shallow bowl or on a plate, combine the chopped macadamia nuts and the coconut. Set aside.
Rinse the shrimp. In a large Ziploc bag, combine the flour, lime zest, kosher salt, cayenne, garlic powder, and onion powder. Add the shrimp and toss to coat.
Shake the excess flour from the shrimp. If your shrimp are smaller, dip a few shrimp at a time in the egg mixture, shake off the excess, and then roll them in the coconut/macadamia mixture. Place on the prepared baking sheet. If your shrimp are large, work with one at a time. Repeat with remaining shrimp.
Place the baking sheet in the pre-heated oven. Bake for 10 minutes (slightly longer if your shrimp are very large).
While the shrimp are cooking, combine the mango, pineapple, salt, and cayenne in a blender. Blend until smooth. Serve the hot shrimp immediately with the dipping sauce. Makes 4 servings.

Shared by Brighten

Recipe by Our Best Bites

Anniversary Chicken and Make Ahead Fiesta Wraps

Anniversary Chicken

(Recipe adapted from Allrecipes.com)

Ingredients

½ lb bacon (original recipes uses bacon bits and instead you cook chicken in 2 Tbsp vegetable oil)
6 skinless, boneless chicken breast halves
½ cup teriyaki basting sauce
½ cup Ranch salad dressing
1 cup shredded cheddar cheese
3 green onions, chopped (I don’t normally have these on hand so I leave them off)
1 Tbsp chopped fresh parsley, for garnish (again, I don’t have this on hand so I leave it off)

Directions:

1.         Preheat oven to 350 degrees.
2.         In a large skillet, cook bacon, remove bacon and put on paper towel.
3.         In bacon grease sauté 4 to 5 minutes on each side until lightly browned.
4.         Place browned chicken breasts on a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and crumbled bacon. (Our family likes crispy bacon so I cook for 20 minutes then add cheese and bacon for final 5 minutes of cooking)
5.         Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.

This is one of my favorite last minute meals with very little prep work. It is also great because it can be assembled earlier in the day and then cooked or reheated later for crazy nights. We usually eat it with some form of rice (buttered rice is my favorite) and some homemade bread (because that’s my favorite thing).

Make Ahead Fiesta Wraps

Ingredients:

1 cup uncooked brown rice
2 cups water
2 (15 oz) cans black beans
1 (15 oz) can pinto beans
1 can Mexi-corn (or regular is fine)
1 (10 oz) can diced tomatoes and green chilies
16 (10 inch) flour tortillas
1 pound Pepper Jack cheese, shredded

I also add:

chopped fresh cilantro to taste
diced red onion to taste
garlic powder to taste
cumin to taste
    *Sorry I don't have specifics. I just throw some in and call it good. Don't go overboard--just a little of each.

Directions:

1. Combine rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from heat, and cool.
2. Place black beans and pinto beans into a colander or strainer, and rinse. Add corn and diced tomatoes with green chilies, and toss to mix. Transfer to a large bowl, and mix in rice and cheese. Add cilantro, red onion, garlic powder, and cumin if desired.
3. Put a generous amount in each tortilla and roll up. You want a lot but not so much that they are difficult to roll tightly. Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat for approximately 3 minutes (if frozen) in the microwave. Top with salsa and/or sour cream.

Description:
We love these at our house. They were Adam's staple food last year at school. I make around 15 at a time then freeze. They reheat in the microwave and are great for lunch. Very yummy and very healthy. The recipe as listed below is my version of a recipe I found on allrecipes.com. I've made several small changes each time I made it to add more flavor. My version is also half of the original and it still makes 12-15 wraps. You can look up the original "Make Ahead Lunch Wraps" on the site if you'd prefer.

That was the description from my SIL. I freeze a bunch of these so I don’t have to eat mac and cheese every day. Yummy!

Shared by Dessi

Fettuccine Alfredo

2 c heavy cream
1 c grated parmesan cheese, plus more for sprinkling on top
½ tsp Pepper
½ tsp Salt
Pinch of ground nutmeg
1 lb dried fettuccine pasta

Begin cooking pasta until al dente. While pasta is boiling, pour cream into a medium saucepan. Set pan over high heat and bring cream to a boil. Reduce heat to medium and simmer vigorously, stirring occasionally, until slightly thickened (about 5 minutes). Remove pan from heat and set aside until pasta is ready.

In a small bowl, combine parmesan cheese, pepper, salt, and nutmeg. Drain pasta and dump back into pot. Add the warm cream to the pasta. Add the parmesan mixture. Toss pasta with cream and cheese mixture until the ingredients are well blended. Let sit for at least 3 minutes for pasta to absorb some of the sauce and for it to thicken up a bit. Sprinkle with remaining parmesan cheese and serve.

I occasionally add diced chicken, or broccoli, or sautéed garlic, or ham to this pasta for extra flavor. Spinach is also good but it makes the mixture a tad watery. Or I serve it as is with baked chicken and steamed broccoli on the side. This dish is super easy for kids to make.  

Shared by Alison

Classic Banana Bread and Melynda's Crockpot Taco Soup

Classic Banana Bread
By:  Cooking Light

2 cups all-purpose flour

3/4 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed bananas (about 3 bananas)
1/3 cups plain low-fat yogurt (I always use vanilla yogurt)
1 tsp. vanilla extract
Optional:  1  1/2 cups chopped walnuts (I always add these in)
Cooking spray

1. Preheat oven to 350 degrees

2.  Combine flour, baking soda, and salt.  Stir.
3.  Place sugar and butter in large bowl, and beat with mixer at medium speed until well blended (about 1 minute).  Add eggs, 1 at a time, beating well after each addition.  Add banana, yogurt, and vanilla; beat until blended.  Add flour mixture; beat at low speed just until moist. (Add in walnuts if desired beat on low as little as necessary until mixed)
4.  Spoon batter into 8 x 4-inch loaf pan coated with cooking spray.  Bake at 350 for 1 hour or until wooden pick inserted comes out clean.  Cool 10 minutes in pan on wire rack; remove from pan.  Cool completely on wire rack.  Yield 14 servings

Melynda's Crockpot Taco Soup         

1-1.5 Pounds ground Turkey meat browned

1 Medium Onion chopped
2 cans Kidney Beans (Pinto works too)
2 cans Black Beans
2 cans of Whole Kernel Corn
1.5-2 Packets of Favorite Taco Season

Brown Turkey meat with chopped onion.  Pour meat into Crockpot.  Add cans of beans and corn (do not drain the liquid add it with the beans).  Pour in packets of Taco season.  Start with 1.5 of the packets of taco season and then when it is close to being done add more season if it needs more flavor too much season will overwhelm it.  Stir in the season and mix well.   Then add additional water if need until the water line reach roughly 1 inch above the beans, meat and corn.  Let it cook for 3-4 hours on low.  The more it simmers the better the flavor.  Serve in individual bowls and let everyone top their own with sour cream, cheese, sliced green onions or tortilla chips.  Simple and yummy.  Makes a lot and freezes well.

Shared by Laurin

Pork Chops with Black Bean Salsa

Pork Chops with Black Bean Salsa

Better Homes and Garden

Ingredients
4 pork loin chops, cut 1 ¼ inches thick
1 teaspoon Jamaican jerk or Cajun seasoning
1/8 teaspoon black pepper
2/3 cup corn relish (see recipe below)
½ of a 15-ounce can black beans, rinsed and drained
1 ½ teaspoons lime juice
¼ teaspoon cumin
sliced avocados for garnish (optional)

Directions

Preheat broiler (or grill).  Trim fat from meat.  Rub seasoning and black pepper onto both sides of chops.  Place pork chops on the unheated rack of broiler pan.  Broil 3 to 4 inches from the heat for 10-15 minutes or until done (160 degrees), turning the meat over after half the cook time.

Meanwhile, for salsa, combine corn relish, beans, lime juice, and cumin.  Serve chops with salsa and if desired, sour cream or avocados.

Corn Relish II

http://allrecipes.com/recipe/corn-relish-ii/

Ingredients

2 cups fresh or frozen corn
2 cups chopped onions
2 cups chopped tomatoes
2 cups chopped seeded cucumber
1 large green pepper, chopped
1 cup sugar
1 cup cider vinegar
1 1/2 teaspoons celery seed
1 1/2 teaspoons mustard seed
1 teaspoon salt
1/2 teaspoon ground turmeric

Directions

1. In a large saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened. Store in the refrigerator for up to 3 weeks.

Notes - To make the corn relish I have omitted the cucumber because I didn't have it or substituted a red pepper for green.  I freeze the corn relish I am not using and then just thaw out a portion for the next time I make this dish.

You can also grill the pork chops outside.  Be careful not to overcook under the broiler or grill, because once the chops dry out, they get chewy.

Shared by Alisha

Kahlua Pork and Crunchy Caramel Apple Pie

KAHLUA PORK IN A SLOW COOKER

1-6 pound boneless pork butt

1 1/2 tablespoons Hawaiian sea salt

1 tablespoon hickory liquid smoke

1. Pierce pork all over with a carving fork. Rub salt then liquid smoke all over meat. Place roast in a slow cooker. 2. Cover, and cook on Low for 16 to 20 hours, turning once during cooking time. 3. Remove meat from slow cooker, and shred. 4. Serve.

This pork is so easy. I served it with a pineapple-marshmallow-mandarin orange salad, a green salad, rice, Rhodes rolls and maple butter. 

CRUNCHY CARAMEL APPLE PIE

Serves: 10

Pastry for a single deep-dish pie shell

1 cup sugar

6 tablespoons flour

2 teaspoons cinnamon

1/4 teaspoon salt

12 peeled and thinly sliced applesauce (I use half sweet apples and half tart apples)

1 1/2 cups packed brown sugar

3/4 cup flour

3/4 cup quick cooking rolled oats

3/4 cup cold butter

3/4 cup caramel ice cream topping

3/4 cup chopped pecans

1.    Prepare pastry for a deep-dish single-crust pie. (In a hurry use a refrigerated pie crust such as Pillsbury) 2. Place in deep dish pie plate and trim and crimp the edge. 3. In a large mixing bowl, stir together the 1 cup sugar, 6 Tablespoons flour, cinnamon and salt. 4. Add peeled apple slices and gently toss until they are well coated. 5. Transfer mixture to pie shell, pile high and push down a bit. 6. For Crumb Topping: Stir together brown sugar, 3/4 cup flour and oats. 7. Using a pastry blender, cut in the butter until topping resembles coarse crumbs. 8. Sprinkle over apple mixture and press down, covering the apples completely. 9. Place cookie sheet under pie to prevent dripping and Bake at 375 degrees for 50 minutes until golden and bubbly. 10. Remove from oven. 11. Drizzle generously with caramel topping and sprinkle with chopped pecans. 12. Cool on a wire rack and serve. 13. Add vanilla ice cream on the side, if desired.

  

Shared by Julie

Baked Macaroni & Cheese

8 oz. Elbow macaroni

4 Tb. Butter

3 Tb. Flour

2 c. Milk

½ tsp. Salt

Dash of pepper

2 c. Cheese, shredded

Prepare macaroni according to box directions. While macaroni is cooking, prepare the cheese sauce. In a large saucepan, melt butter, add flour mixed with salt & pepper. Whisk until well combined, gradually add milk, whisking continually.

Brink to a boil and cook for 2 minutes, stirring constantly, reduce heat and cook about 10 minutes, until mixture is thick. Gradually add cheese and simmer until cheese sauce is smooth and thick, about 5 minutes. Fold in cooked macaroni.

Place mixture in a 9x13 pan, bake at 400° for about 15-20 minutes until golden and bubbly.

Optional Toppings: I like to put some old-fashioned oats, extra pepper, Italian breadcrumbs, and more grated cheese on top.

Shared by Joan