Baked Coconut Shrimp

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1/3 C cornstarch
• 1 tsp salt
• 3/4 tsp cayenne pepper
• 2 C flaked sweetened coconut
• 3 egg whites, beaten until foamy

Directions

1. Preheat oven to 400F. Lightly coat baking sheet with cooking spray. Rinse and dry shrimp with paper towels.
2. Mix cornstarch, salt, and cayenne pepper in a shallow bowl. Pour coconut flakes into a separate bowl.
3. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip into the egg white, them roll in the coconut, making sure to coat the entire shrimp well. PLace on the baking sheet and repeat with all shrimp.
4. Bake the shrimp until they are bright pink on the outside, the meat is no longer transparent in the center, and hte coconut is browned, about 15-20 minutes, flipping them halfway though

Makes 4 servings

First made October 2010
From AllRecipes.com

Chicken and Dumplings

Ingredients

• 1-1/2 lbs chicken breast
• 1 tbls olive oil
• 1 russet potato, peeled and diced
• 2 medium carrots, peeled and diced
• 1 medium onion, chopped
• 1 rib celery, diced
• 1 bay leaf
• salt and pepper
• 1 tsp poultry seasoning, 1/3 palm full
• 2 tbls flour, a handful
• 1 quart chicken broth or stock
• 1 small box biscuit mix (like Bisquik)
• 1/2 C warm water
• 1 handful parsley, chopped
• 1 C frozen green peas

Directions

1. Dice tenders into bite size pieces and set aside. Wash hands.
2. Place large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently.
3. Season mixture with salt, pepper and poultry seasoning.
4. Add flour to the pan and cook 2 minutes
5. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.
6. Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley.
7. Drop tablespoonfulls of prepared mix into the pot spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8-10 minutes.
8. Remove, cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve.

Serves 4

From Dad/foodnetwork.com

First had with Dad and family

Baked Scallops

Ingredients

• 4 Tblsp butter, melted
• 1 1/2 pounds (2-12 oz bags) bay scallops, rinsed and drained
• 1/2 cup season dry bread crumbs
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp dried parsley
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese

Directions

1. Preheat oven to 400 degrees F
2. Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish
3. Combine the bread crumbs, onion powder, garlic pwoder, paprika, parsley, minced garlic, and Parmesan cheese. Sprinkle this mixture over the scallops
4. bake in pre-heated oven until scallops are firm, about 20 minutes.

Serves 4
Recipe from allrecipes.com
First made 06/28/2010

Sweet Potato Turkey Meatloaf

Ingredients

• 1 large sweet potato, peeled and cubed
• 1 pound ground turkey breast
• 1 large egg
• 1 small sweet onion, finely chopped
• 2 cloves garlic, minced
• 1/4 C honey barbeque sauce
• 1/4 C ketchup
• 2 tbls dijon mustard
• 2 slices whole-wheat bread, torn into small crumbs
• 1 tbls freshley ground black pepper, or to taste
• 1 tbls salt, or to taste

Directions

1. Preheat oven to 350 degrees F. Lightly grease a 2 quart baking dish
2. Bring a pot of lightly salted water to a boil. Add the sweet potato, and cook until soft, about 10 minutes. Drain the sweet potatoes and mash or whip until smooth
3. Mix the ground turkey together with the egg, sweet onion, garlic, barbeque sauce, ketchup, dijon mustard, and whole wheat bread crumbs. use your hands to form the turkey into a loaf shape and place in the prepared baking dish.
4. bake in the preheated oven 1 hour. Slice the loaf to serve

Serves 4

From AllRecipes.com

First made 05/08/2010

Creamy Pesto Shrimp

Ingredients

• 1 pound linguine pasta
• 1/2 cup butter
• 2 cups heavy cream
• 1/2 teaspoon ground black pepper
• 1 cup grated Parmesan cheese
• 1/3 cup pesto
• 1 pound large shrimp, peeled and deveined

Directions

1. Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2. In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.
3. Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
4. Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.

Serves 8; From AllRecipes.com

2nd time made with Claire Russell

Italian Spaghetti Sauce with Meatballs

Ingredients

MEATBALLS

• 1 pound lean ground beef
• 1 cup fresh bread crumbs
• 1 tablespoon dried parsley
• 1 tablespoon grated Parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1 egg, beaten

SAUCE

• 3/4 cup chopped onion
• 5 cloves garlic, minced
• 1/4 cup olive oil
• 2 (28 ounce) cans whole peeled tomatoes
• 2 teaspoons salt
• 1 teaspoon white sugar
• 1 bay leaf
• 1 (6 ounce) can tomato paste
• 3/4 teaspoon dried basil
• 1/2 teaspoon ground black pepper
  
  

Directions

1. In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
2. In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.

Serves 6; From AllRecipes.com
1st time made with Marie Graves 02/2010

Raspberry Vinegar Chicken Breasts

Ingredients

• 2 skinless, boneless chicken breasts
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 3 tablespoons shallots, minced
• 1/3 cup chicken stock
• 1/4 cup raspberry vinegar
• 1/3 cup heavy whipping cream
• salt and pepper to taste

Directions

1. In a large saucepan, heat the butter or margarine and oil over medium heat. Add the chicken and brown lightly on each side. Once the chicken breasts are cooked (the juices should run clear) remove them from the pan and set aside.
2. Add the shallots and the chicken stock to the pan. Simmer for 3 minutes. Add the raspberry vinegar. Bring all to a boil and simmer, stirring, until the mixture thickens. Stir in the cream and return the chicken to the pan. Heat for 1 minute to warm the chicken, turning the chicken pieces to coat with the sauce. Season with salt and pepper to taste.

Goes very well with Oven Roasted Veggies

Serves 4; from AllRecipes.com
1st made with Claire Russel 03/10/2010