Baked Coconut Shrimp

The man and I try to watch what we eat.  This means we don't deprive ourselves of things we want, we just try to lighten things up a bit.  We've got this new addiction to baking things that we normally eat fried.  This recipe for Coconut Shrimp is heavenly! We eat it at least once a week.  I've tweaked from the original recipe some because hubs doesn't do hot, but I've subbed something else in place that we think works well.  This can be gluten free if you read the labels on the coconut and spices. The dipping sauce is a must!

Shrimpys!!!

Baked Coconut Shrimp

1 lb (or 1 bag 31-40ct) shrimp, deveined and peeled
2 cups coconut
1/3 cup cornstarch
1 tsp cajun seasoning
2 eggs, beaten

Preheat oven to 400 and spray a baking sheet.  Rinse shrimp under cold water and pat dry.  Arrange 3 bowls:  one with cornstarch mixed with cajun seasoning; one with two eggs, beaten; one with coconut.  One shrimpy at a time coat with cornstarch, dip in egg, roll in coconut to coat well.  Bake at 400 for 15-20mins.  Flip once after 10 minutes then watch for doneness.  Shrimp should be pink all the way through.  Serve with orange dipping sauce.



Orange Dijon Dipping Sauce

1/2 cup orange marmalade
1 tbl dijon mustard
Salt to taste

Mix to combine. Serve with coconut shrimp.

Tweaked from All Recipes

Healthier Low Fat Bran Muffins With Flax

 This is the last day of my hiatus.  As I sit in this crowded airport awaiting the arrival of my delayed flight, I look at the pathetic excuse for a muffin I shelled out way too much money for and think “oh my muffins are soooo much better”.  I could have easily purchased the ingredients needed to make a whole batch of muffins for the price I just paid for this!  I continue to peer at this dry little guy .  Perhaps there are gold flakes in the batter?  I envision the beautiful, moist bran muffins I made before I left and picture the man devouring them.  Of course there won’t be any left when I get home tonight but you can bet there will be some coming out of the oven first thing tomorrow!  On that note, I give you my low fat bran muffins.  I added ground flax because I’ve replaced half of the brown sugar with molasses thus added more moisture.  You can replace the flax with oatmeal or omit the flax and molasses and double the brown sugar.  I sprinkle the tops with oats but you can also use flax or raw sugar.  I use apple sauce in place of equal parts oil, whole wheat flour,  and you can cut cholesterol by using 2 egg whites instead of the whole egg.  This is a super versatile recipe! Try adding nuts, coconut, carrots, or other fruit. Tweak it up and share in the box below :)

Healthier Low Fat Bran Muffins With Flax

Healthier Bran Muffins

1 1/2 cup bran (oat or wheat)
1 cup reduced fat milk OR buttermilk (lemon juice/vinegar not needed)
1 tbs lemon juice or white vinegar
1/3 cup applesauce OR oil
1 egg OR 2 whites
1/3 cup brown sugar
1/3 cup molasses
1 tsp vanilla
1 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/4 cup ground flax (omit if not using molasses)
3/4 cup raisins

Preheat oven 375.  Mix milk and lemon juice/vinegar (or buttermilk) and combine with bran and let stand.  Mix flour, soda, powder together.  In another bowl, beat applesauce/oil, egg, sugars, vanilla and add to bran.  Add dry ingredients to wet and mix until just combined.  Add flax and raisins.  Fill paper lined or greased muffin tins and sprinkle with oats or flax.  Bake 15-20 mins or until toothpick comes out clean.  Makes 12.

Tweaked from All Recipes

Tom's Coconut Curry Chicken

I am visiting family in beautiful New Hampshire this weekend for my niece Giana’s 4^th birthday.  The comfortable daytime temps here are a far cry from the nearly unbearable humidity left behind in Virginia.  The day of my departing flight was high 90s but with the heat index was a mere 110! The summers in New England are absolutely gorgeous with highs in the 80s and overnights in the 60s. Unfortunately, the south’s mild winters have spoiled me so I have long ago decided that the New England winters are ones I can no longer deal with (unless I am on Christmas holiday) but I will always adore my summer visits.  Today’s dish is my brother’s Coconut Curry Chicken.  Of course, I tweaked it some but Tom gets the credit for this welcomed addition to the old recipe box.  This one pot wonder is clean, light, and if you read the labels on the coconut milk and chicken stock (if not using homemade) is gluten free.  So easy and fast! Serve this baby over white jasmine rice and oh mama!

Tom's Coconut Curry Chicken

Tom’s Coconut Curry Chicken

2 cups chicken stock
1 can coconut milk
3 tbs curry powder
1 tsp onion powder
1 tsp garlic powder
2 tbs olive oil
¼ cup brown sugar
1 medium onion, chopped
4 cloves garlic, minced
1 lb chicken breast strips
4 small or 3 medium zucchini, peeled and ½ inch quartered
1 large carrot, peeled and halved in ¼ inch slices
1 red pepper, sliced
2 small or 1 large can pineapple chunks with juice
*optional* cubed potatoes, peanuts, scallions

In large pot, cook onions and garlic in oil until a little soft and translucent, careful not to burn garlic then remove.  Cook chicken in same pot until no longer pink then pour in coconut milk, stock, curry, powders, brown sugar, and pineapple juice.  Bring to simmer then add carrots and simmer for 5 mins.  Now is the time to add potatoes if using and add cooked onion/garlic mix, zucchini, red pepper.  Simmer for 10 mins.  Total simmer about 20 mins,  Serve over rice and top with chopped peanuts/scallions.

Tweaked from Family Recipe :)