Title: Crispy Coconut Shrimp
Yield: 4 Servings
1/3 c orange marmalade
1/3 c apricot preserves
1 tb water
1/2 ts soy sauce
1 c bisquick mix
1 c shredded coconut
1/4 ts ground ginger
1/4 ts ground cardamom
1/4 ts salt
1 lb uncooked shrimp, peeled & deveined
1 1/2 c coconut oil for frying
In small microwavable bowl, microwave dipping
sauce ingredients uncovered on High 30 to 50
seconds. Stir until blended; set aside.
In small bowl, beat eggs with whisk or fork.
In medium bowl, stir together Bisquick mix,
coconut, ginger, cardamom and salt.
In large skillet, heat oil over medium heat.
Dip each shrimp into eggs, then into bisquick
mixture; dip again in eggs and in bisquick
mixture. Cook shrimp in batches in hot oil
about 3 to 4 minutes, turning once, until
coating is crisp and golden brown and shrimp
are pink. Drain on paper towels.
Serve shrimp hot with dipping sauce.
Title: Caprese Quinoa Salad
Yield: 8 Servings
32 oz chicken or vegetable broth
2 c uncooked quinoa
1 ts salt
3 tb balsamic vinegar
1 tb dijon mustard
1/2 ts black pepper
1/3 c olive oil
2 c halved cherry tomatoes
8 oz fresh mozzarella, in 1/2" cubes
1/2 c julienne fresh basil leaves
In 2-quart saucepan, heat broth to boiling over
high heat. Add quinoa and 1/2 teaspoon of the
salt. Reduce heat to low; cover and simmer
about 15 minutes or until all broth is absorbed.
Transfer to large bowl. Refrigerate at least 1
hour until cool.
In small bowl, beat vinegar, mustard, remaining
1/2 teaspoon salt and the pepper with whisk.
Slowly beat in olive oil.
Stir tomatoes, mozzarella and vinaigrette into
cooled quinoa. Gently stir in 1/2 cup basil
Transfer to serving bowl; garnish with additional
Fill a large hole or sugar shaker with flour and use that when needing to dust surfaces with flour or just pour out a tablespoon as you need it, this is handy way to keep a bit of flour on hand instead of digging in the flour bin.
Title: Classic Chicken Cacciatore
Categories: Main Dish
Yield: 6 Servings
three lb cut-up whole chicken
1/2 c all-purpose flour
1/4 c vegetable oil
1 md green bell pepper
2 md onions
14.5 oz canned diced tomatoes, undrained
8 oz tomato sauce
1 c sliced fresh mushrooms
1/2 ts dried oregano leaves
1/4 ts dried basil leaves
1/2 ts salt
2 cloves garlic, finely chopped
Coat chicken with flour. In 12-inch skillet,
heat oil over medium-high heat. Cook chicken
in oil 15 to 20 minutes or until brown on all
Cut bell pepper and onions crosswise in half;
cut each half into fourths.
Stir bell pepper, onions and remaining
ingredients except cheese into chicken in
skillet. Heat to boiling; reduce heat. Cover
and simmer 30 to 40 minutes or until juice
of chicken is clear when thickest part is
cut to bone (170 degreesF for breasts; 180
degreesF for thighs and legs). Serve with
Title: Asparagus Risotto
Categories: Side Dish
Yield: 6 Servings
3 c chicken or vegetable broth
3 c water
1 tb butter or margarine
1 md onion, chopped
1/4 c shredded carrot
2 cloves garlic, finely chopped
1/4 c dry white wine
12 oz uncooked arborio rice
1/4 ts coarse salt
9 oz frozen asparagus cuts, thawed
2 tb pine nuts, toasted
2 oz shredded parmesan cheese
In 3- to 4-quart saucepan, heat broth and water
to boiling. Reduce heat; simmer while preparing
Meanwhile, in 10-inch skillet, melt butter over
medium heat. Add onion, carrot and garlic; cook 2
to 3 minutes, stirring occasionally, until onion
and carrot are tender. Stir in wine; cook 1
minute or until wine boils. Stir in rice, salt
and 1 cup simmering liquid. Cook until liquid is
absorbed into rice, stirring frequently. Continue
to add liquid, 1 cup at a time, cooking until
liquid is absorbed and stirring frequently.
When 4 cups liquid have been absorbed, stir in
asparagus. Test rice for doneness, and continue
adding 1/2 cup liquid at a time until rice is
tender but still firm and creamy (process takes
15 to 20 minutes).
Remove skillet from heat. Stir in pine nuts and
cheese. Serve immediately.
Title: Oatmeal Cream Pies
Yield: 36 Pies
17.5 oz peanut butter cookie mix
3 tb vegetable oil
2 tb water
17.5 oz oatmeal cookie mix
1/2 c butter, softened
1 container whipped cream frosting
Heat oven to 350 degreesF. In medium bowl,
stir together peanut butter cookie mix, oil,
1 tablespoon of the water and 1 of the eggs
until dough forms.
In another bowl, stir together oatmeal cookie
mix, butter, remaining 1 tablespoon water and
remaining egg until dough forms.
Using small cookie scoop, scoop balls of dough
onto ungreased cookie sheets (make 36 peanut
butter cookies and 36 oatmeal cookies). Make
sure cookies are uniform in size and DO NOT
flatten peanut butter dough with a fork.
Bake 10 to 12 minutes or until light brown and
edges are set. Remove from cookie sheets to
cooling racks; cool completely.
For each cookie pie, spread about 1 tablespoon
frosting on bottom of 1 peanut butter cookie.
Top with 1 oatmeal cookie, bottom side down;
gently press together. Store loosely covered
at room temperature.