Coconut Shrimp with Curried Apricot Sauce

This was my first time making shrimp. Adam hates shrimp with a passion and refuses to be around it, so I had to make this for lunch while he was at work so he wouldn't have to smell it. Oh silly husband. But I still love him! That curry apricot sauce is oh so yummy!

Coconut Shrimp with Curried Apricot Sauce

6 servings

24 fresh or frozen shrimp
1 cup mayonnaise
3 tbsp apricot preserves
1 tsp curry powder
2 tbsp cooking oil
1 1/2 cups shredded unsweetened coconut, toasted (I toasted mine on the stove, but you can do it in the oven too)
1/4 cup cornstarch
1 tbsp sugar
1/2 tsp salt
3 egg whites, slightly beaten

1. Thaw shrimp, if frozen. Peel and devain, leaving tails intact. Rinse shrimp; pat dry with paper towels. Set aside.

2. For sauce, in a small bowl stir together mayonnaise, apricot preserves, and curry powder. Cover and chill until ready to serve.

3. Spread oil on bottom of a 15x10x1 inch baking sheet. Set pan aside. In a shallow dish combine coconut, cornstarch, sugar, and salt. Place the egg whites in a small shallow dish. Dip shrimp into the egg whites; coat shrimp with coconut mixture, pressing the mixture firmly onto the shrimp. Arrange shrimp in the prepared pan. Bake in a 400 degree F oven about 10 minutes or until shrimp is opaque and coconut is golden, turning once. Serve with sauce.

Lawn Mower Cupcakes

For Adam's 26th birthday, I made him lawn mower cupcakes.

Treasures chocolates
M&Ms
String licorice

Easy Crock-Pot Honey Whole-Grain Bread

This recipe is perfect if you are in a hurry and don't want to have to wait around the house to let bread dough rise and re-rise. And it was so delicious! Way easy!

Crock-Pot Honey Whole-Grain Bread

3 cups whole-wheat breat flour, divided
2 cups warm whole milk
3/4 to 1 cup all-purpose flour, divided
1/4 cup honey
2 tbsp vegetable oil
1 pkg active dry yeast
3/4 tsp salt

1. Line crock pot with foil and spray with cooking spray.

2. Combine 1 1/2 cups whole wheat flour,milk, 1/2 cup all-purpose flour, honey, oil, yeast and salt in large bowl. Beat with electric mixer at medium speed 2 minutes. Add remaining 1 1/2 cups whole wheat flour and 1/4 cup to 1/2 cup all-purpose flour until dough is no longer sticky. (You can mix with wooden spoon.) Transfer to prepared crock-pot.

3. Cover; cook on HIGH 3 hours or unti edges are browned.

4. Take out and let cool for 5 minutes, then transfer to a cooling rack.

Watermelon Frosty

We had a bunch of watermelon at our house and needed to use it up before it went bad, so I looked up a recipe for watermelon on pinterest and found this awesome recipe for a watermelon frosty. We've had this a couple days in a row. You can put a small watermelon wedge at the top to make it more pretty.

Watermelon Frosty

2 1/4 cups frozen watermelon cubes
1/2 cup + water
2 tbsp maple syrup
1 large lemon, squeezed (or 2 limes)
1 banana

Throw all the ingredients in a blender and mix up till smooth!
 
 

Bombay House Chicken Tikka Masala

This is the best Tikka Masala recipe that I have been able to find and it is definitely comparable to Bombay House's dish in Provo. I was so excited to find something that satisfies my craving for good Indian food since there doesn't seem to be any good restaurants in Georgia of Tennessee.

Chicken Tikka Masala

MARINADE:

1 cup yogurt

Tbsp lemon juice

2 tsp ground cumin

1 tsp ground cinnamon

1/4 tsp cayenne pepper

1 tsp freshly ground pepper

1 Tbsp minced fresh ginger

1 tsp salt

3 boneless skinless chicken breasts, cut into bite-size pieces

4 long skewers (I used our griddle)

SAUCE:

1 Tbsp butter

1 clove garlic, minced

2 tsp ground cumin

2 tsp paprika

1 tsp salt

1 8oz. can tomato sauce

1 cup heavy cream

1/4 cup chopped fresh cilantro

Instructions

In a large bowl, combine yogurt, lemon juice, 2 tsp cumin, cinnamon, cayenne, pepper, ginger, and 1 tsp salt. Stir in chicken, cover, refrigerate 1 hour. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill 5 min. on each side. (I just cooked the chicken on a griddle.)

For the sauce: Melt butter in a large skillet. Saute garlic for 1 minute. Season with 2 tsp cumin, paprika and 1 tsp salt. (For a little more spice, you can add some cayenne pepper here too.) Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes.

Transfer to a serving platter and sprinkle with fresh chopped cilantro. Serve over rice.

We ate it with the Naan Bread recipe.

Memorial Day Truffles

We had a family get together with the Sink's yesterday and Adam and I were in charge of dessert and we thought oreo truffles sounded good. I found a picture on pinterest of a lady who did this American flag with cake balls, so I decided to do it with our oreo truffles instead.

The blue truffles are made with mint oreo, the red withh regular oreos, and the white with golden oreos. Surprisingly the golden and mint oreo truffles were the favorite.

Here's a link to the Oreo Truffles recipe.

Georgia Peach Chicken

My favorite recipes are the easy ones that call for ingredients that I already have on hand. And this one is way yummy and a great dish for summer time. I made this twice last week because it was so good.
Georgia Peach Chicken

½ cup Hidden Valley® Original Ranch® Spicy Ranch Dressing
½ cup light brown sugar
1 can (15-ounce) sliced peaches, drained and cut into chunks
1 tablespoon butter
2 tablespoons olive oil
2 tablespoons prepared Dijon mustard
4 boneless, skinless chicken breast halves
salt and pepper

Season chicken breasts with salt and pepper.

In a large skillet, over medium heat add the olive oil and heat until shimmering. Add the chicken and cook for 5 to 7 minutes on each side or until golden and juices run clear.

Remove the chicken to a plate.

Reduce the heat and add the butter, melt the butter together with the brown sugar, stirring until smooth.

Stir in both the dressing and mustard, stirring until bubbly.

Return the chicken to the pan, add the peaches and cook until heated through.

Serve Immediately

(I cut the chicken up into chunks and served it on white or brown rice.)