Baked Coconut Shrimp

Over the weekend for Nick and I’s three year anniversary we decided to make dinner instead of going out. That morning Nick had gotten his daily email from allrecipes.com and it was Baked Coconut Shrimp!

Quick, easy and YUMMY!

Baked Coconut Shrimp

via allrecipes.com

Ingredients

  • 1 pound large shrimp, peeled and deveined (FRESH shrimp) You buy get it deveined with the shells on and take the shells off yourself or deveined and peeled but definitely use FRESH shrimp, not the pre-cooked stuff.
  • 1/3 cup cornstarch
  • 1 teaspoon salt
  • 3/4 teaspoon cayenne pepper
  • 2 cups flaked sweetened coconut
  • 3 egg whites, beaten until foamy
  1. Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
  2. Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
  3. Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.

These come out perfect! Plump shrimp with sweetened coconut with the hint of cayenne – nomnomnom sign me up!

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King Arthur Goes Gluten Free!

I’m back! It’s been a LONG time since I have posted anything but I am back and ready to rumble! (and BAKE OF COURSE)

I have to talk about my new favorite line of gluten free products from King Arthur Flour! King Arthur Flour is a big name brand in the baking industry so when I came across their gluten free product line I had to try it.

King Arthur Flour's gluten free products

King Arthur Flour’s gluten free products

IF YOU HAVE NOT TRIED THE KING ARTHUR GLUTEN FREE FLOUR LINE GO TRY IT NOW!
Seriously.

Don’t get me wrong. Betty Crocker has a good gluten free line but King Arthur’s line take the cake! (Literally…ahh see, see what I did there :) )

I have tried the cookie mix, brownie mix, chocolate cake mix and pancake mix and love them all. My boyfriend and I make the chocolate cake (paired with a DELICIOUS homemade peanut butter frosting) for his family reunion and until we told people, no one would have guess the cake was both gluten and dairy free. It is that good.

The mixes are very easy to use and the batter tastes good (which my boyfriend always tells me that is very important when it comes to baking).

I have yet to make something with the All-Purpose Gluten Free flour that they have so that is my next challenge.

So if you are looking for a new gluten free line of mixes to try because you are new to the gluten free game, are unhappy with what you are using now or just want to switch it up a little bit, I highly recommend the King Arthur Gluten Free line!

Go forth and bake up some tasty goodies! (see if you can fool your non-gluten free friends and family!)

Sweet and Spicy Honey Grilled Shrimp

It’s almost that time of year. Grilling season. Well technically, the weather has been so nice lately that some of you may have been grilling already. Some of you may have indoor grills (I definitely need one) Shrimp is a fabulous food to grill. Small, perfect for skewers and tons of flavor!

Sweet and Spicy Honey Grilled Shrimp

You know how much I like a little heat in a lot of my food and this is just the right amount of kick! You can always add a little more kick!

Ingredients

  • 2-2 1/2 lb. raw, shelled, de-veined shrimp. (Tiger Shrimp are great).
  • 1 tablespoon minced or pressed garlic
  • 1/4 cup minced fresh ginger
  • 1/4 cup hot chili garlic paste
  • 1/2 cup sweet chili garlic paste
  • 1 cup  honey
  • 1 cup fresh-squeezed lime juice
  • 1/2 teaspoon Kosher salt
  • 1 teaspoon freshly-ground black pepper
  • 1 cup canola oil
  • Skewers to thread shrimp
  1. Rinse shrimp in cold water and place in a large Ziploc bag.
  2. Combine garlic, ginger, both chili pastes, honey, lime juice, salt, pepper, and oil in a large bowl. Whisk thoroughly. Set aside 1 cup of the marinade.
  3. Pour remaining mixture over shrimp and refrigerate for at least 24 hours and up to 48 hours.
  4. When ready to cook, thread shrimp onto skewers.
  5. Preheat outdoor grill. This should really should be done outside because they get VERY smokey! When grill is hot, reduce heat to low and quickly place all skewers over the heat. Brush with reserved marinade. When they’ve cooked for 1 1/2-2 minutes, quickly flip them over and brush or drizzle with remaining marinade. Cook for another 1 1/2-2 minutes, or until opaque and pink.
  6. Remember, shrimp cook QUICKLY. You want to be careful not to overcook them.
  7. Remove skewers from grill and remove shrimp from skewers. Pile them on a plate, drizzle with any remaining reserved marinade, and squeeze the juice from a lime all over them.
  8. Serve with rice or french fries any of your other favorite sides!

¡Feliz Cinco de Mayo!

¡Hola! ¡Feliz Cinco de Mayo! I love spanish cuisine! So today, how could I not post some delicious recipes! Cinco de Mayo is a perfect day to enjoy Mexican food, drinks and music. Did you know that Cinco de Mayo is observed in the United States as a celebration of Mexican heritage and pride,and to commemorate the cause of freedom and democracy during the first years of the American Civil War. But, contrary to widespread popular belief, Cinco de Mayo is not Mexico’s Independence Day—the most important national patriotic holiday in Mexico—which is actually celebrated on September 16. Now you know!

Ok let’s dive right in. I was watching Food Network recently (I watch Food Network a lot as you know) and Chef Aarón Sanchez (he’s wonderful, I want to met him) was talking about traditional Mexican dishes and he mentioned carnitas. Carnitas, which literally means “little meats,” is a type of braised or roasted (often after first being fried) pork in Mexican cuisine. Sooooo yummy! So here is a delicious and simple carnitas recipes served as a little taco!

Carnitas

This recipe takes a while! But it is worth it in the end! Serve with plantain chips, and your favorite Cinco de Mayo drink!

via Simple Recipes

Ingredients

  • 4 pounds boned pork shoulder, cut into large cubes (you want to try to remove as much fat as possible)
  • 1 quart gluten free beef broth
  • 2 cups chunky tomato salsa (I like it hot but not everyone does. You can always add heat using hot sauce)
  • Water
  • Salt
  • 2 cups fresh tomato salsa (pico de gallo)
  • 16-24 corn tortillas (make sure they are gluten free corn tortillas, some corn tortillas are not gluten free)
  • Vegan butter (Earth Balance) just a little to soften the tortillas
  • Grated lettuce
  • Vinegar
  1. In a large, heavy saucepan over medium-high heat, combine pork, broth, and salsa. Add enough water to completely cover the meat. Cover and bring to a boil. Reduce heat to low and simmer, covered for 3 to 4 hours (or longer) until meat pulls apart easily. Add salt to taste. You want your meat to taste good! That’s the most important part of the dish!
  2. Preheat oven to 400ºF. Remove meat from liquid in pot (discard the liquid) and spread the meat out in a roasting pan. Break the meat into small chunks. Roast meat for 15 to 20 minutes until brown and crispy.
  3. Heat the tortillas one-by-one either in a a hot skillet. Use a little butter or oil to help soften them. When air pockets form in the tortillas they are ready. Keep warm tortillas wrapped in a clean cloth towel for serving.
  4. Dress your lettuce by lightly salting it and sprinkling it with vinegar. Set aside.
  5. To serve, double up the tortillas and place a few spoonfuls of the carnitas on them. Top with salsa. Serve with grated lettuce.
  6. To eat, remove half of the carnitas from one tortilla to another. Take one tortilla at a time with the carnitas and salsa, fold it over and enjoy. Or, keep them doubled up.

You can also serve the carnitas with beans, or grated cheese. Your choice! 

ENJOY!!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Easy Garlic Chicken

Looking for a quick dinner recipe that your friends and family will enjoy? This chicken has a touch of sweetness that is sure to please with ease.

Easy Garlic Chicken

These chicken breast get a touch of sweetness with a touch of brown sugar. Serve with white rice (or brown) and your favorite sides for a great dinner that doesn’t require a lot of kitchen time!

Via Food.com

Ingredients

  • 4 boneless skinless chicken breasts or thighs (drumsticks work well too- use your favorite piece of chicken)
  • 4 garlic cloves, minced
  • 4 tablespoons brown sugar
  • 3 teaspoons olive oil
  • Salt
  • Pepper
  1. Preheat oven to 500°F and lightly grease a casserole dish.
  2. In small sauté pan, sauté garlic with the oil until tender.
  3. Remove from heat and stir in brown sugar.
  4. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
  5. Add salt and pepper to taste. (You can always add more after your chicken has cooked. It is very easy to over salt and pepper any dish so be careful. Salt lightly and then if you need more, add it)
  6. Bake uncovered for 15 to 30 minutes.

Didn’t I still you it was easy! This dish would go great along side Garlicky Baked French Fries! 

ENJOY!!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Honu Kitchen & Cocktails

Last night I headed out to dinner with my fellow gluten free gal Victoria. We headed to Honu Kitchen & Cocktails located in Huntington. I had been meaning to try Honu for a while because Victoria had told me that she can tolerate some of the menu items there.

Honu Kitchen & Cocktails has great atmosphere. We were seated right away (which is always a plus) and I immediately started looking over the menu. They have a great menu in general and my eye went to the small plates and on a stick section of the menu. Originally I was going to get the Thai Chicken which Victoria said was similar to a chicken satay which is delicious! While browsing the menu, our waiter came over to tell us the specials (none of which were gluten free – which is OK) and we ordered our drinks. We decided on the Acai Margarita which they had promoted on Facebook. It is Cabo Blanco Tequila, Triple Sec, Acai Juice and fresh lime. It was delicious! It had a little bit of bite to it from the acai juice but it was still sweet (which is what I like in my cocktails).

I was sure I was going to get the Thai Chicken but then Victoria told me that their calamari was dusted in cornmeal! I was sold! I love calamari and since becoming gluten free, I have been unable to have it because it is always crusted in flour. Victoria went for the Chipotle Chicken salad – one of their seasonal salads which also sounded delicious and it was an entree size so it is perfect for dinner.

Our meals came and they were very good. They calamari is served with a spicy aioli which was perfect for the cornmeal crusted dish. It wasn’t super spicy but it definitely had a little kick to it which was great. I had a bit of the chipotle chicken salad which was also very good. Big pieces of chicken, not too heavily dressed and the vegetables were very crisp.

Overall Honu Kitchen & Cocktails was great and I will definitely be back again!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Almost Famous Barbecue Chicken Pizza

California Pizza Kitchen is DELICIOUS! At Quinnipiac, I had CPK for the first time and I had the Barbecue Chicken Pizza. Yum! Well since becoming gluten free, I haven’t been able to enjoy CPK. But thanks to the Food Network Kitchens, I can recreate the CPK deliciousness in my own kitchen! (with a little adaptation of course!)

Almost Famous Barbecue Chicken Pizza 

CPK taste right in your own kitchen!

Adapted from Food Network.com

Ingredients

  • 1 teaspoon extra-virgin olive oil, plus more for brushing
  • Prepared gluten free pizza crust, at room temperature (Udi’s has a great pizza crust or use your favorite or make your own!)
  • 1/3 cup plus 2 tablespoons gluten free barbecue sauce
  • 1 8-ounce skinless, boneless chicken breast
  • Kosher salt and freshly ground pepper
  • 2/3 cup grated Daiya mozzarella cheese (about 3 ounces)
  • 1/2 small red onion, thinly sliced
  • Fresh cilantro, for topping
  1. Position racks in the upper third and middle of the oven. Place an inverted baking sheet on the top rack and preheat the oven to the appropriate temperature according to your pizza crust.
  2. Mix 2 tablespoons barbecue sauce and 1 teaspoon olive oil in a small bowl. Put the chicken in a baking dish, season with salt and pepper and brush with the barbecue sauce mixture. Bake on the middle oven rack until cooked through, about 20 minutes. Let cool, then cut into 1/2-inch cubes.
  3. Cover the crust with with the remaining 1/3 cup barbecue sauce, leaving a 3/4-inch border. Top with the chicken, mozzarella and red onion. Slide the pizza (on the parchment) onto a pizza peel or another inverted baking sheet, then slide onto the baking sheet; bake until the cheese melts and the crust is golden, 20 to 25 minutes. Sprinkle with cilantro.

ENJOY!