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Main Dish

Creamy Coconut Shrimp

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Creamy Coconut Shrimp

 

Creamy Coconut Shrimp

This recipe for Creamy Coconut Shrimp (Chinese buffet style) is adapted from a recipe I found somewhere online.  As usual, I modified it so much that I feel I can call it my own version.  You can serve this over rice or noodles.

Creamy Coconut Shrimp Recipe:

1 pound medium or large shrimp
1/2 cup coconut cream
2 tablespoons heavy cream or whole milk
1 tablespoon vanilla extract
2 tablespoons butter
1 tablespoon rum
1 teaspoon salt
1 tablespoon cornstarch
2 tablespoons sweetened condensed milk

Shell & devein shrimp – rinse – pat dry.  Season with salt.
In measuring cup, combine coconut cream, cream (or milk), and vanilla extract.

Melt butter in a sauté’ pan over medium heat.  Add shrimp and sauté’ until both sides are golden brown, about 2 minutes each side.  Splash in some rum and cook the shrimp for another minute.  Set aside.

In a separate pan, add the coconut cream mixture and cook over low heat.  Add condensed milk and stir in to mix.  When coconut mixture begins to bubble, add additional sugar to taste.  Simmer 3 minutes until reduced by one third.  Add cornstarch combined with a few tablespoons of water to thicken sauce.  Pour sauce over shrimp.

*optional – Mix in 1/2 bag of coleslaw (shredded cabbage & carrots) Heat through.

Serve over steamed rice or cooked noodles.

Creamy Coconut Shrimp

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Sharon Springfield

Sharon Springfield

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Soups

Cowboy Stew Recipe

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Cowboy Stew

 

Cowboy Stew

Here’s what we had for dinner tonight – Cowboy Stew. Its essentially Chili but it has steak instead of hamburger plus a secret ingredient that makes it thick and hearty.

You cook this in the crockpot, which means, throw it in the crockpot and go enjoy your life for the day. When you get home, you will be greeted with the spicy, meaty scent of this robust Cowboy Stew.

This can also be made as a “dump recipe” which you prepare ahead of time then dump it into the crockpot when you are ready to cook.   See the special instructions for this below the recipe.

Ingredients:

1 lb London broil, steak or stew meat, cut into 1/2″ cubes
1 packet taco seasoning mix
1 (14.5 oz) can Fire Roasted Southwestern Style Tomatoes (not drained)
1 (10-oz) can  Rotel Tomatoes (not drained)
1 can fat-free refried beans (minus the lard)
1 medium onion, diced
1 small red bell pepper, diced
2 (16-oz) cans pinto beans, drained
large Ziploc bag

To make immediately:

Coat the inside of crock with nonstick spray.
Pour taco seasoning into Ziploc bag.  Add meat and shake to coat.  Pour into Crockpot.  Stir in rest of ingredients except for the pinto beans.  Layer the pinto beans over the top and do not stir in.  Cover and cook on low setting for 8 – 10 hours.

To make later (dump recipe):

Throw all ingredients (except for pinto beans) into Ziploc bag.  Refrigerate until ready to cook.  When ready to cook, dump the contents of the bag into the crock and stir.  Layer the drained pinto beans over the top, Cover and cook on low for 8 – 10 hours.

I like serving the Cowboy Stew with a dense spoon cornbread. Corn muffins would be good too.  Give this recipe a try and let me know in the comments how you liked it!  Yee-haw for COWBOY STEW!

Cowboy Stew Recipe

Sharon Springfield

Sharon Springfield

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Asian, Chicken, Ethnic - Regional, Main Dish, Rice

Orange Cashew Chicken Recipe

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Orange Cashew Chicken Recipe

 

Orange – Cashew Chicken

Chicken:
1 lb chicken breast, cubed
1/4 cup flour
1 T flour
a couple dashes of paprika & garlic powder
2 T butter

Sauce:
1 cup orange juice
1 T cornstarch
1 tsp ground ginger
1 tsp minced garlic
fresh ground white pepper
1/4 cup orange marmalade

Veggies:
2 cups broccoli florets
1 (4 oz) can sliced mushrooms (drained) or use fresh sliced
2 T diced pimento (or fresh diced red bell pepper)

Toppings:
1/4 cup cashews
1 tsp sesame seeds

Directions:

Put flour, cornstarch, paprika and garlic powder in a large ziplock and mix around until blended.
Add chicken and toss until well coated.

Melt the butter in a large deep sided skillet or a wok. Add chicken (shake off excess flour) and stir fry until
chicken is golden brown and is done inside (firm when pressed on with spoon). Remove chicken to a bowl.

Whisk together the sauce ingredients and pour into the skillet. Add the veggies and stir until sauce thickens
and veggies are crisp tender. Stir in chicken and the toppings. Stir over steamed rice.

Orange Cashew Chicken Recipe

 

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Sharon Springfield

Sharon Springfield

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Ham, Main Dish

Ham Muffins

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1/2 pound ham, cooked
1/2 pound American cheese
1/2 green bell pepper, seeds, stem and pith removed
3/4 cup cracker crumbs, fine
2 eggs, beaten
1 cup milk
Grind ham, cheese and green pepper together.  Add cracker crumbs, eggs and milk.  Mix well.  Bake in greased muffin pans or individual cups in moderate oven (350°F) for 30 minutes.  Makes 12 medium sized muffins.  Serve with mushroom sauce.
12  Servings
Ham, Main Dish

Glazed Ham

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6 pounds ham, fully cooked – rump half or shank portion
2 teaspoons orange peel, finely shredded
1 cup orange juice
1/2 cup brown sugar, packed
4 teaspoons cornstarch
1 1/2 teaspoons dry mustard
24 cloves
Score ham by making diagonal cuts in a diamond pattern.  Stud with cloves in middle of each diamond.  Place on a rack in a shallow roasting pan.  Insert a meat thermometer.  Bake in a 325º oven until thermometer registers 125º.  For rump, cook 1 1/2 hr to 1 1/2 hr; for shank cook 1 3/4 hr to 2 hours.  For glaze, in a medium pan, combine orange peel and juice, brown sugar, cornstarch and dried mustard.  Heat until thickened and bubbly.  Cook and stir 2 minutes more. Brush ham with some of the glaze.  Bake 20-30 minutes more or ‘til thermometer registers 135º.  Let stand 15 minutes more before carving.  Serve with remaining glaze.
16  Servings