Category: Side Dish

Posted on » by Ashley » Theme:

Coconut Shrimp with Orange Dipping Sauce

Coconut Shrimp with Orange Dipping Sauce
Cinnamon Spice & Everything Nice

Yield: 3-4 servings
Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour, 25 minutes

Deep-fried shrimp coated in coconut flakes and panko crumbs with a sweet and spicy orange dipping sauce.

1 cup flour
2 eggs
1 cup panko crumbs
1 cup sweetened or unsweetened organic coconut flakes (I use sweet)
1 pound medium-large shrimp, cleaned, deveined and butterflied (optional)
vegetable oil for frying
1/2 cup orange marmalade
2 tablespoons rice or white wine vinegar
1 teaspoon dijon mustard
a dash or more of red pepper flakes

Set up a dredging station for the shrimp by placing the flour in a wide, shallow plate or bowl; beat the eggs in a small bowl and combine panko and coconut in a separate, wide, shallow plate or bowl. Coat shrimp with flour, dunk into egg mixture and then into coconut crumbs, patting the crumbs on if needed. Set on a large platter and refrigerate for 20-30 minutes.

Meanwhile combine orange marmalade, rice vinegar, dijon and red pepper in a small bowl; refrigerate.

Add about 2 inches of oil to large, deep pan or skillet and heat to 350 degrees F. Fry shrimp in batches until light golden brown. Remove and drain on paper towel lined plates. Serve with orange dipping sauce.

Posted on » by Michael » Theme:

Marinated Zucchini Salad With Chipoltes

2 medium zucchini
1/2 tsp. salt
5 Tbsp white vinegar
1 clove garlic, minced
1/4 tsp. oregano
1/2 c. olive oil
1 cup garbanzo beans, drained
3 green onions, sliced
1/2 cup sliced ripe olives
1 ripe avocado, cut into 1/2″ cubes
1 chipotle in adobo sauce, minced
3 Tbsp grated Romano cheese or 1/2 cup freshly grated Parmesan cheese
1 head Boston lettuce, cored, separated into leaves

Cut zucchini in half lengthwise, and slice 1/4″ thick, crosswise. Place slices in bowl and toss with salt. Spread out on several thicknesses of paper towels to drain for 30 minutes. Pat dry

Combine vinegar, garlic, and oregano. Gradually whisk in oil. Add zucchini, onions, beans, and olives.

Refrigerate, covered, at least 30 min. and up to 4 hrs.

Just before serving, add avocado, chipotle and cheese; toss to mix. Serve over bed of lettuce.

Refrigerate several hours or overnight before serving.

Posted on » by Dana & Nancy » Theme:

Picnic Potato Salad with No Mayonnaise

Picnic Potato Salad with No Mayonnaise

recipe from allrecipes.com by Maridele

Ingredients:

  • 2 pounds small new potatoes, quartered
  • 2 tablespoons balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon salt1/4 teaspoon ground black pepper
  • 1/2 cup chopped red onion
  • 3/4 cup crumbled blue cheese
  • 2 tablespoons chopped fresh chives
  • 1/2 lb. bacon, cooked until crispy, crumbled

Directions:

  1. Place potatoes into a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes; drain.
  2. Whisk vinegar, olive oil, mustard, basil, salt, and pepper together in a large bowl; add the potatoes and onion. Toss gently to coat. Let stand until cool, about 30 minutes.
  3. Fold blue cheese and chives into potato salad until blended. Sprinkle with bacon.