Coconut Shrimp

1 lb. medium or larger shrimp; defrosted, peeled and deveined. You can either leave the tail on or off.

4 large egg whites

3/4 cup cornstarch

1 teaspoon cayenne

1/2 pkg. shredded or grated sweetened coconut.

oil for frying

Rinse shrimp.

In medium bowl combine cornstarch and cayenne.

In separate medium bowl beat egg whites until frothy, or very soft peaks.

Put coconut in shallow dish.

To coat shrimp place 3-4 at a time in the cornstarch mix, shake off excess. Transfer to egg whites and coat, then place in coconut and coat. Fry in hot, but not too hot oil, about 1-2 minutes each side. Adjust oil if coconut is browing to quickly.

A couple of sidenotes: That is not a picture of the shrimp I made, but mine are VERY similar when made with the shredded coconut. You can adjust the amount of cayenne to taste, 1 teaspoon just gives it a little zing, not any spiciness. Dipping sauces that go great are Thai sweet chili sauce and pineapple.

Chicken Lazone

Simple and Delicious. I couldn't believe how good this tasted.

1 t. salt
1 1/2 t. chili powder
2 t. garlic powder
4 whole boneless skinless chicken breasts
1/4 c. butter divided
1/2 c. cream

I made it with two chicken breasts and less seasonings, but the same sauce so we would have sauce to serve over noodles. You sprinkle the breasts with the seasonings. In a skillet heat half of butter till melted. Add seasoned chicken. Cook till browned and tender. Remove skillet from heat and turn heat down to low. After a minute add the cream and return the pan to the stove. Cook till it simmers. Add the rest of the butter. Let simmer for 5-10 min. Serve over noodles. We also added broccoli to our noodle bowl. It was divine.

Shrimp Eggrolls

I love homemade eggrolls. They are a little bit of work to make, but soooo worth it! I tried a new variation last week and LOVED it.

What you will need:
1 package eggroll wrappers
1/2 head of cabbage, shredded
2-3 carrots, shredded
2 medium stalks celery, diced
1 lb. shrimp, deveined
soy sauce
fish sauce (optional)
butter, for cooking shrimp
oil for frying

Saute shrimp in hot pan with butter until nearly done, about 1 1/2 minutes a side. Pre-cooked shrimp can be used.
Remove shrimp from pan and dice into 1/2 pieces.
In large pan or pot put in cabbage, carrots, and celery. Pour over the top about 1-2 tablespoons fish sauce and about 1/3-1/2 cup soy sauce, depending on your taste. Cover and and let steam, stirring occasionally.
Once cabbage is softened add shrimp, take off heat and toss until combined.
Fill egg roll wrappers and fry. This filling will be enough for the whole package of wrappers, well stuffed.
Serve with soy sauce, plum sauce or any other Asian sauce you like.

Chocolate Ganache Tarts

YUM!!!! 100%!!! And Easy!!!

1/2 c. butter, softened
3 oz cream cheese, softened.

Blend together. Then add:
1 c. flour
1/4 c. Powder sugar

Press into greased mini muffin pan. Bake at 325 for 20-25 min. or until golden brown. Remove from pan and let cool.

In a sauce pan mix the following and cook over low heat till chocolate is melted and it is well combined.

2/3 c. milk chocolate chips
3/4 c. heavy cream.

Pour into a bowl and refrigerate till cooled and firm. Whip till soft peaks form. Put back in fridge for 10 min. Then pipe or spoon into tarts. Garnish with a Raspberry and mint leaf if desired or sprinkle with powder sugar. Eat, Eat, Eat.

The recipe called for 1/2 c. milk choc. chips, and 1/2 c. semi-sweet. I only had milk and 2/3 c. and it came out great. Do it how you want.