Saturday, December 31, 2011

PARTY PECANS

                       
 
HAPPY NEW YEAR!  Thank you so much for reading my recipes and especially  for trying them out with your family.  You’ll never know just how much I appreciate you taking time to do this.  Writing out the recipes that I use with my family and that I remember from my childhood and then sharing them with you has been a true blessing for me!  In the new year I plan on making videos of the most popular posts (and of my personal favorites).  I will also feature guest recipes from some very special people!  May God richly bless you in the new year!  Keep reading and cooking with confidence and joy for your family and friends!

These pecans are great to serve as guests arrive at your home while you put the finishing touches on dinner.  Serve them with apple cranberry cider, posted on December 19th  and maybe some party mix, posted on December  1st.   Feel free to experiment with the flavors of the spices by adding more or less cinnamon and cloves or adding nutmeg or another spice of your choice.

Ingredients:
4 cups pecan halves
1 egg white
1 T. water
½ cup sugar
½ t. salt
1 t. cinnamon
½ t. cloves

Instructions:
*Line a baking sheet with sides with parchment paper.
*In a bowl, beat the egg white with the water.
*Stir in the pecans and mix with the egg white and water until pecans are well moistened.
*In a small bowl mix sugar, salt, cinnamon and cloves.
*Sprinkle over pecans.
*Spread pecans onto prepared baking sheet.
*Bake at 325 degrees for 30 minutes, stirring every 10 minutes.

Friday, December 30, 2011

COCONUT SHRIMP

                         

Wow, my family loves coconut shrimp---so here’s my recipe to try with your family.  Serve the shrimp with baked or mashed potatoes and some zucchini strips that you roast in the oven with a bit of olive oil and balsamic vinegar.  Delicious!
This recipe is for a crowd—just reduce the amounts if you are only feeding 2-4 people.

Ingredients:
*Shrimp –your choice:  I usually get 2-3 bags of the medium or large frozen ones (either cooked or uncooked).  I run a bit of water over them to begin the thawing process and break off the tails.
*3 cups flour
*6 eggs (beaten)
 *3 cups Flaked coconut (sweetened)
*3 cups Panko bread crumbs
2 t. kosher salt
2 t. black pepper
Canola or vegetable oil

Instructions:
*Prepare the shrimp (wash, break off tails, etc.)
*Place flour into a large mixing bowl
*Place eggs in a second bowl
*Place coconut, bread crumbs, salt and pepper in a third bowl
*Dredge each shrimp through the three bowls in the following order:
1-flour
2-eggs
3-coconut mixture
*Place coated shrimp on a plate or a large sheet of parchment paper
*Heat oil in a cast iron dutch oven or a heavy deep skillet (about 2 inches)
*Carefully lower shrimp into heated oil and fry in  small batches
*Turn each shrimp over when golden and remove onto a baking sheet that is lined with paper towels when both sides are cooked.

Note:  Whenever frying, keep a large lid close by that will fit over the entire surface of the pot you are using.  If the oil becomes too hot or if a fire occurs, turn off the element and cover the pot with the lid.  Also keep baking soda handy for extinguishing.