Food, Faith, and Other Fabulous Finds

Recipes, devotional thoughts, and other cool things I come across.

Cookies for the Kiddos August 25, 2015

Filed under: Uncategorized — foodfaithandfinds @ 7:17 PM
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For the last couple of days, it seems like most people have been thinking, talking, and posting about the first day of school.  I don’t have any kids, so it doesn’t affect me too much, but I thought it might be nice to post some cookie recipes for after-school snacks.  I’ve got a healthy one, a middling one, and a decadent one.

Let’s start with the healthy recipe first.  These tasty cookies make use of the summer’s bounteous crop of peaches.  I got 18 cookies and really enjoyed having a healthy treat around.

Peach Pie Oatmeal Cookies (from Amy’s Healthy Baking)

1 c. quick cook oats

3/4 c. whole wheat flour

1 1/2 tsp. cinnamon

1 1/2 tsp. baking powder

1/4 tsp. salt

2 tbsp. coconut oil

1 egg

1 tsp. vanilla extract (The original recipe called for almond extract, but I’m just not a fan.)

1/2 c. honey

1/2 c. diced peaches

  1. In a small bowl, whisk together the oats, flour, cinnamon, baking powder, and salt.  In a medium bowl, whisk together the oil, egg, and vanilla.  Stir in the honey, then stir in the flour mix just til it’s incorporated.  Fold in the peaches, then chill the dough for 45 minutes.
  2. Preheat the oven to 325 degrees and line a baking sheet with parchment.
  3. Use a cookie scoop to portion the dough onto the baking sheet.  (Mine spread hardly at all, so I was able to put them fairly near each other.) Bake 11-14 minutes, cool 10 minutes on the pan, then let cool completely on a wire rack.

Peach Pie Oatmeal CookiesPeach Pie Oatmeal Cookies 2

Of course, if you only want to be a little bit healthy with your snack, then you could make these cookies.  They have some sugar and butter, but they also have lots of oats, nuts, dried fruit, coconut, and CHOCOLATE.  I got 3 1/2 dozen from one recipe (they’re not too big), so that gives you plenty to share as well.

Chockablock Cookies (from Dorie Greenspan’s Baking: From My Home to Yours)

1 1/2 c. all-purpose flour

3/4 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/4 c. softened butter

1/4 c. shortening

1/2 c. sugar

1/2 c. molasses

2 eggs

1 1/2 c. old-fashioned oats

1 c. coarsely chopped nuts

1 c. coarsely chopped dried fruit

2 c. bittersweet chocolate chunks

1/2 c. coconut

  1. Position the oven racks to divide the oven in thirds and preheat the oven to 325 degrees.  Line 2 baking sheets with parchment.  In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. In a large bowl, beat together the butter and shortening on medium til smooth, about 2 minutes.  Add the sugar and beat 2 more minutes.  Add the molasses and beat another minute.  Add the eggs, one at a time, beating 1 minute after each addition.  Reduce the speed to low and mix in the oats then the dry ingredients, mixing only til they disappear in the dough.  Mix in the remaining ingredients.
  3. Use a 2 tbsp. ice cream scoop to portion out the dough 1 1/2 inches apart on the prepared baking sheets.  Bake 15-18 minutes, rotating the pans from top to bottom and front to back halfway through, til the cookies are golden and just about set.  Let cool 5 minutes on the sheet, then cool the rest of the way on wire racks.

Chockablock CookiesChockablock Cookies 2

Of course, you may be wanting to celebrate something: a promotion, good grades, time for yourself.  Whatever you’re celebrating, these next cookies are definitely a good way to do it.  They are so tasty and addicting.  Honestly, I’m surprised we still have any left.  Part of what inspired me to make these cookies is that a few months ago, my hubby and I found a jar of marshmallow bits.  (They’re the tiny, dried marshmallows like you get in hot chocolate mix.)  We bought them on a whim, and they were just perfect in these cookies.  It made a little over 2 dozen delicious cookies, and it’s really worth seeing if you can find the marshmallow bits.

Gooey S’mores Cookies (from Kevin & Amanda)

1/2 c. softened butter

1/2 c. sugar

1/4 c. brown sugar

1 egg

1 tsp. vanilla

1 1/3 c. flour

3/4 c. graham cracker crumbs

1 tsp. baking powder

1/2 tsp. salt

1 c. chocolate chips

1 c. marshmallow bits (This is about 1/2 the jar.)

  1. Preheat the oven to 350 degrees and line 2 cookie sheets with parchment.  In a large bowl, cream together the butter and sugars til light and fluffy, about 3 minutes.  Add the egg and vanilla and beat 2 more minutes.
  2. In a separate bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt.  Add the dry ingredients to the wet and mix on low til the dough just comes together.  Stir in the chocolate chips and marshmallow bits.
  3. Scoop the dough into mounds 1 inch apart on the prepared sheets and bake 10-12 minutes.

Gooey S'mores CookiesGooey S'mores Cookies 3

What’s your favorite after-school (or work) snack?


One Pot Dinners for the Win August 18, 2015

Lately, the hubby and I have been really enjoying one pot rice dinners.  We’ve tried the one pot pastas before, and they can be a little iffy (sometimes the texture of the sauce is just not right), but we’ve had several variations on one pot rice dinners that all turned out amazingly delicious.  Growing up, I really enjoyed my grandmother’s chicken and rice, but I never learned how to make it.  Though these recipes are different from hers (hers was very basic and plain), they still remind me of hers, plus they taste amazing!  I love how easy all of these recipes are, and how quickly you can get them on your table with minimal prep.

This first chicken and rice recipe uses just a few ingredients to deliver an incredibly tasty, slightly tropical dish to your table in 30-45 minutes.  We were actually a little skeptical at first (see above about the one pot pasta), but it came out perfect.  I didn’t have any green onions, but we enjoyed topping ours with a little bit of soy sauce.

One Pan Pineapple Chicken and Rice (from the Yellow Bliss Road)

2 diced chicken breasts (I used boneless and skinless breasts.)

20 oz. can pineapple tidbits in juice

1 c. long-grain white rice

1 c. chicken broth

1/2 tsp. salt

3 green onions

  1. Heat 1-2 tbsp. oil in a 12 inch lidded skillet over medium heat.  Season the chicken with salt and pepper and add it to the skillet.
  2. Drain the pineapple, reserving all the juice.  Set aside 1 c. of pineapple for the recipe.  (You can enjoy the rest as a snack!)
  3. Cook the chicken til browned on the outside, but not cooked through, 4-5 minutes.  Push the chicken to one side and add the rice.  Cook the rice, stirring often, til semi-translucent, about 3 minutes.
  4. Add in the broth, 1 c. pineapple juice (I didn’t have that much from my can, so I just used more chicken broth.), and 1/2 tsp. salt.  Stir together and let come to a boil.  Reduce the heat to low and cook for 20 minutes, covered.
  5. Check the rice for doneness, cooking longer if necessary.  Stir in the green onions.

One Pan Pineapple Chicken and RiceOne Pan Pineapple Chicken and Rice 3

This next recipe is very similar, which is good because I somehow forgot to snap a picture of it.  Make sure that you really like the taste and are okay with the heat level of your salsa verde here, because it’s the main flavor component.  Other than that, this is an easy, inexpensive, quick and tasty recipe.

Salsa Verde Chicken and Rice (from the Kevin and Amanda blog)

1 lb. boneless, skinless chicken breasts

1-2 tbsp. olive oil

1 c. long grain white rice

2 c. chicken broth

1 c. salsa verde

  1. Cut the chicken into 1 inch cubes, pat them dry, and season them with salt and pepper.  In a large lidded skillet, heat the oil over medium-high heat.
  2. When the oil’s hot, add the chicken in a single layer and cook til browned on the outside.
  3. Add in the rice, broth, and salsa.  Bring to a boil, cover, reduce heat to low, and simmer 20 minutes or til the rice is tender.

This last one is my hubby’s favorite of the three because instead of chicken it uses … sausage!  (I specifically used HEB’s mesquite sausage.  It’s cheap, but SOOO delicious.  The smell of it cooking nearly drove me insane.)  I also really like this one because it’s even more filling thanks to the addition of beans.  (Thanks to the beans and loads of sausage flavor, we were able to make this meal go even farther.  Bumping up the rice and broth just a bit to feed 6-8 instead of 4-6.)

Brazilian Beans and Rice with Sausage (from Favorite Family Recipes)

2 tbsp. oil

1 lb. sliced smoked sausage

1/2 c. chopped green onions (I didn’t have green, but regular onion worked well too.)

3 cloves minced garlic

1 1/2 c. rice

3 c. chicken broth

1 14 oz. can drained, rinsed pinto beans

1-2 bay leaves

  1. Heat the oil in a large skillet over medium heat.  Add the sausage, garlic and onions and saute til the onions are soft.
  2. Stir in the remaining ingredients, season with salt and pepper, and bring to a boil.
  3. Reduce the heat to a simmer, cover, and cook 20-25 minutes or til the rice is done.

Brazilian Beans and RiceBrazilian Beans and Rice 2

There they are.  The first 3 one pot rice dinners that I’ve made, though I have a feeling that more variations are to come.  Stay tuned!


Fast, Light, and Easy August 11, 2015

It seems like at least once a month I have a week that gets busier than I expect it to, and I end up missing or delaying a post.  I guess that’s life, huh?  I’ve got some lovely recipes for you, but first I have to ask if you noticed anything different about today’s post?  If you give up, I’ll tell you anyway. ;)  WordPress recently gave bloggers the option to change the fonts used on their blogs, so I took advantage of it and updated my fonts with a more modern, easier-to-read look.  What do you think?  (Apparently, you can’t see it in the e-mails, just on the actual site.)

Now for today’s post, I have 3 recipes that require little to no cooking.  They’re light (for hot, humid days when you just don’t feel like having anything heavy on your belly) and, of course, they’re tasty.  This first recipe is one I’ve been making for years, though it’s really not that much of a recipe.  The basic idea is to make some toast, smear it with ricotta, then drizzle on some honey and cracked black pepper.  That’s it!  I find it’s a great way to use up a little bit of leftover ricotta, and it would be a nice light appetizer for a party.  While the “official” recipe has you make crostini, you can make this equally well with a regular piece of toasted bread (and you wouldn’t have to turn on your oven).

Ricotta-Honey Crostini (from the August 2006 issue of Everyday with Rachael Ray)

1 baguette cut in 1/4 in. slices

Extra virgin olive oil

3 tbsp. ricotta

2-3 tbsp. honey

Fresh cracked black pepper

  1. Preheat the oven to 350 degrees.  Arrange the baguette slices on a baking sheet and brush the tops with the olive oil.  Bake til the edges start to turn golden, about 10 minutes.  Let cool slightly.
  2. Smear each toast with about a tsp. of ricotta, then drizzle with honey, and sprinkle with pepper.

Ricotta-Honey CrostiniRicotta-Honey Crostini 4

Next is a really easy and pretty healthy freezer fudge.  When I first finished this recipe, I was a little put out by how thin the fudge lay in the pan.  Once it had set up and I tried some, I realized that a little would go a long way.  It’s so nice to have this little stash of fudge in the freezer so I can just grab a piece or two whenever I need a little bit of something sweet.  And the fudge just couldn’t be easier to make.  There’s just a little bit of sweetener in this, but I really didn’t need any more (though you could always add more to suit your preferences).  The use of coconut oil kind of tricks your brain into thinking it’s sweeter than it is.  Unfortunately, I skimped on the chocolate chips (since I like my regular pb fudge by itself), but I really liked the occasional bite of the dark, slightly sweet chocolate.  Next time I might try using the mini chocolate chips, so that I can get a more even distribution.

Peanut Butter Freezer Fudge (from Money Saving Mom)

1 c. natural peanut butter (You could use regular, but it won’t be as healthy.)

4 tbsp. coconut oil

1 1/2 tbsp. maple syrup

4 oz. dark chocolate chips (I’d like to use mini chocolate chips next time.)

1/2 tsp. sea salt (I forgot to use any salt, but I’m sure it would give it that wonderful sweet/salty balance of flavor.)

  1. In a medium bowl, cream together the peanut butter, coconut oil, maple syrup, and salt.  Pour into a foil-lined 8×8 pan.
  2. Top the fudge with the chocolate chips and freeze for at least 2 hours.
  3. Once it’s frozen, remove the fudge from the freezer and cut it into 1 inch squares.  Store it in the freezer in an air tight container.

Peanut Butter Freezer FudgePeanut Butter Freezer Fudge 2

The last recipe I want to share today is another of those healthy snack/dessert bites that I’ve really come to love.  This one is just stirred together then scooped out onto a tray, so it couldn’t be easier.  I felt it had a touch too much honey, but you’ll have to judge for yourself.  (My hubby liked them the way they were.)  If you’re getting tired of these types of recipes, you can feel free to stop now, but I just love having little bites like this on hand, and I like them even more when they’re a cinch to make.  P.S. It made about 18 bites.

Peanut Butter Oatmeal Bites (from Get Creative Juice)

1 c. oats

2/3 c. toasted, unsweetened, shredded coconut

1/2 c. peanut butter

1/2 c. mini chocolate chips

1/3 c. honey (I’m going to try 1/4 c. next time.)

1 tbsp. chia seeds

1 tsp. vanilla

  1. In a large bowl, mix together all the ingredients.  Scoop the mix into 1 inch balls and place on a parchment lined pan.  Chill for a few minutes then store in an air tight container in the fridge.

Peanut Butter Oatmeal BitesPeanut Butter Oatmeal Bites 2

What’s one of your favorite no-cook meals or snacks?


Two New Ways With Tacos July 28, 2015

Filed under: Uncategorized — foodfaithandfinds @ 3:58 PM
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Before we get into the taco revamps, I have to share a few new things with you.  First, Orange Leaf (my favorite froyo place) is introducing a new flavor: toasted marshmallow.  It sounds delicious, and I think it would be great paired with some graham cracker crumbs and chocolate sauce (or chocolate froyo).  But even more exciting, Starbucks is bringing back my favorite frappe flavor: COCONUT!!  They’re also bringing back their treat receipt program so you can buy your morning coffee, then go back after 2 PM to get a cold grande beverage for $2.50.  I definitely see a coconut frappe in my immediate future!

Okay, about the tacos.  Tacos are always a well-received meal at our house, but sometimes I like to switch things up a little.  I found both of these innovations on Pinterest (where else?), and they both went over very well.  So I figured that it was about time I shared them with you.

This first one is pretty simple, it mostly just changes up the vehicle for the tacos, using wonton wrappers instead of taco shells.  The cupcakes are double layered which can make them a little tricky to eat.  My husband opted to separate the layers and eat them one at a time.  I used a fork to cut them up and eat them.  However you decide to eat them, they are a definitely a tasty twist for your Taco Tuesday.  We found that 3 or 4 was enough for one person, so we got several meals out of this recipe.

Taco Cupcakes (from Tablespoon)

1 lb. ground beef

1 1 1/4 oz. pkg. taco seasoning

36 wonton wrappers (I might have ended up using more than 36, but it was just the amount of wrappers in 1 package.)

1 16 oz. can refried beans

36 tortilla chips

2 c. shredded cheddar

1. Preheat the oven to 375 degrees and grease 18 muffin cups.  In a skillet over medium heat, brown the beef and drain the fat.  Add the taco seasoning according to the package directions.

2. Place 1 wonton wrapper in each muffin cup and top it with 1 tbsp. beans, 1 crushed chip, 1 tbsp. meat, and 1 tbsp. cheese.  Top each cupcake with another wonton wrapper and repeat all the layers.

3. Bake 15-18 minutes or til golden brown.  Remove from the pan and add your favorite toppings: sour cream, tomato, guacamole, or whatever else you like.

Taco Cupcakes 3Taco Cupcakes 2

This next taco recipe really got my husband’s attention.  We both liked the technique and the meat mixture is really tasty.  (In fact, he’s pining after it right now.)  These are really easy to make and give you another nice option for taco night (though they’re not exactly pretty or photogenic).  We got at least 4 meals out of this recipe so don’t worry about it calling for so much meat, it goes a ways.

Baked Tacos (from One Good Thing by Jillee)

2 lb. ground beef

1 15 oz. can refried beans

1 15 oz. can tomato sauce

2-3 tbsp. (or 1 pkg.) taco seasoning

2 c. shredded cheese

18-20 hard shells or flour tortillas (Hubby liked flour best while I preferred a classic hard shell; in the original post, Jillee tells you how to make your own hard shells.)

1. In a large skillet, cook the beef til browned and crumbly.  Drain off the fat then add in the beans, taco seasoning, and tomato sauce.

2. Spoon the meat mix into the taco shells, place in a greased pan, and top (liberally) with cheese.

3. Bake at 400 degrees for 10-12 minutes.

Baked TacosBaked Tacos 2Baked Tacos 3  (Like I said, they’re not pretty, but they’re tasty.)

Does your family do Taco Tuesday?  What’s your favorite type of taco?


How’s Your Breakfast, Lately? July 21, 2015

Filed under: Uncategorized — foodfaithandfinds @ 6:21 PM
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I’ve been trying a lot of new breakfast recipes lately, and it’s about time that I shared some of the keepers with y’all.  These are all me tested and hubby approved. :)

This first recipe is for something a little bit like a baked oatmeal.  Now I find most baked oatmeal recipes to be a bit gluey and bland, but this one is very thin and retains a good texture.  I got about 9 slices out of the recipe, but you could easily double or triple it to feed a crowd.  You could also play with the flavoring and add-ins to make it extra special.  And while there’s a little bit of oil and sugar in this, it’s still reasonably healthy.

Oatmeal and Almond Slices (from Honest Cooking)

1 c. quick cooking oats

1/4 c. all-purpose flour

1/4 c. sliced almonds

1 tsp. cinnamon

1/2 tsp. baking powder

1/2 c. confectioner’s sugar

1/4 c. veggie oil

1/4 c. yogurt

1. In a large bowl, mix together the oats, flour, almonds, cinnamon, and baking powder.  In another bowl, whisk together the yogurt, sugar, and oil.  Add the dry mix to the wet mix and lightly fold to combine.

2. Pour the batter in a greased 8×8 pan and bake at 350 degrees for 20-25 minutes or til done.  Cool on a wire rack.

Oatmeal and Almond SlicesOatmeal and Almond Slices 2

The base of this next recipe is a banana and oat bar that’s topped with a strawberry jam.  What I especially liked about this was that it wasn’t too sweet and the banana flavor wasn’t too overpowering.  Unfortunately, we really enjoyed this, and I forgot to take a picture before we ate it all.  Whoops!  In the original recipe, she made her own jam, but I just used store-bought.  I would like to make the jam next time, so I’m including the recipe she gave.  I also think you could make this with other fruits too, although strawberry was delicious.  Here’s how to try it for yourself.

Strawberry Banana Oat Bars (from Running with Spoons)

For the Jam:

2 c. frozen strawberries

2 tbsp. maple syrup

2 tbsp. chia seeds

1 tsp. vanilla

For the bars:

2 c. rolled oats

1 tsp. baking powder

2 large mashed bananas

1/4 c. maple syrup

1 tsp. vanilla

1. In a medium saucepan, heat the strawberries and 2 tbsp. maple syrup over medium heat.  Cook til the berries begin to release their liquid, about 5-15 minutes.  Bring to a boil, stirring occasionally, til the berries start to break down and thicken, 5-10 minutes.  Break the berries apart if you want.

2. Stir in the chia seeds and 1 tsp. vanilla and cook 5 more minutes.  Remove from the heat and let cool; it will thicken as it sits.

3. Preheat the oven to 375 degrees and grease an 8×8 baking dish.  Place 1 c. of the oats in a food processor and pulse to a fine flour.  Place the oat flour in a large mixing bowl and add in 1 c. oats and the baking powder.

4. Add in the bananas, 1/4 c. maple syrup, and 1 tsp. vanilla and mix til a dough forms.

5. Transfer 2/3 of the dough to the pan and press down evenly.  Spoon the jam over the top (use 3/4 c. store-bought jam if you didn’t make your own) and spread to within 1/4 inch of the edge.  Sprinkle the remaining oat mix on top of the jam.

6. Bake for 30 minutes or til the tops are lightly golden.  Remove from the oven and let cool.

The last recipe for today is the most exciting to me because it combines some of my favorite flavors and ingredients: ricotta, chocolate chips, orange juice, and pistachios.  Can you guess what’s coming?  If you thought of cannolis, you were right on the money.  These cannoli muffins were super fast to whip up and very tasty.  Even though there’s a lot of ricotta in them, they’re still very light.  They could work as dessert or breakfast, but they’re not overly sweet.  And I know these aren’t healthy, but everyone deserves a splurge now and then.

Cannoli Muffins (from I Heart Eating)

1 1/2 c. all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1/4 tsp. baking soda

1/4 c. olive oil

1/2 c. dark brown sugar

1/4 c. sugar

1 egg

3/4 c. ricotta

1/2 c. milk

1-2 tbsp. orange juice concentrate

1 tsp. vanilla

1/2 c. dark chocolate chips

1/4 c. semisweet mini chocolate chips (To make things faster and easier, I just used 3/4 c. of regular chocolate chips and mixed both them and the pistachios into the batter.)

1/4 c. chopped pistachios (I plan to use more pistachios next time since I like them so much.)

1. Preheat the oven to 375 degrees and grease 12 muffin cups.  In a medium bowl, whisk together the flour, baking powder, salt, and baking soda.

2. In a large bowl, whisk together the oil and sugars.  Add the egg and whisk til combined.  Add the ricotta, milk, orange juice, and vanilla and mix well.

3. Add in the dry ingredient mix and stir til just incorporated.  Stir in the chocolate chips.

4. Divide the batter among the muffin cups and top with the mini chips and pistachios.  (This makes them prettier, but I went with the easier route and mixed the pistachios and all the chocolate chips into the batter.)

5. Bake til the muffins are puffed and golden and a toothpick inserted in the center removes cleanly, about 15-20 minutes.  Let cool in the pan 5 minutes, then cool completely on a wire rack.

Cannoli MuffinsCannoli Muffins 2

So, how is your breakfast lately?


Let’s Lighten Up July 14, 2015

Filed under: Uncategorized — foodfaithandfinds @ 3:31 PM

I don’t know about you, but my appetite definitely changes when the temperature goes up.  When it’s especially hot outside, even the thought of eating hot food turns my stomach.  On days that aren’t so hot, I can manage hot food, but don’t want anything too heavy, and that’s where today’s dish comes in.  This was actually what my husband and I made for our anniversary, and it was incredibly delicious!!  The coconut shrimp have a lightly sweet flavor that’s balanced by the cayenne in the breading and the freshness and tang of the pineapple salsa.  Honestly, we thought they were just as good as what’s served in restaurants (and at half the price!).  And for all that flavor, they weren’t hard to make.  The breading process is pretty simple, then they bake in the oven while you stir together the salsa.  They were fresh, filling, and so tasty.  I seriously recommend you make them soon.

Coconut Shrimp with Pineapple Salsa (from the April 2002 issue of Cooking Light)

For the shrimp:

1 1/2 lb. shrimp (about 28 large) (Shrimp size doesn’t actually matter as long as you adjust your cooking time accordingly.  We used teeny shrimp that cooked really fast.)

1/3 c. cornstarch

3/4 tsp. salt

1/2 tsp.-3/4 tsp. cayenne

3 egg whites

1 1/2 c. coconut

For the salsa:

1 c. finely chopped pineapple (They specify fresh, but canned worked just fine.)

1/3 c. finely chopped red onion (I had my salsa without this and thought it was great.  My hubby added red onion to his and said it was delicious.)

1/4 c. finely chopped cilantro

1/4 c. pineapple preserves (Since I didn’t want to buy an entire jar of pineapple preserves for just 1 recipe, I substituted some orange marmalade that I had on hand – it worked great!  I would recommend sticking with something in the citrus family, though.)

1 tbsp. finely chopped, seeded jalapeno

1 1/2 tbsp. lime juice

1/4 tsp. black pepper

1. Preheat the oven to 400 degrees.  Peel and devein the shrimp, but leave the tails on.  (We had bought peeled, deveined, tail-less shrimp, and they worked wonderfully, although the tail makes a nice handle if you want to buy some that way.)  Rinse the shrimp in cold water and drain on paper towels.

2. In a shallow dish, stir together the cornstarch, salt, and cayenne.  Place the egg whites in a medium bowl and beat them on medium-high til frothy (about 2 minutes).  Place the coconut in another shallow dish.

3. Working 1 shrimp at a time, dredge them in the cornstarch mix, then the egg white, and lastly the coconut, pressing it on gently with your fingers.  Place the shrimp on a lightly greased baking sheet and repeat til all the shrimp are coated.  Spray lightly with Pam.  Bake for 20 minutes, turning once, til the shrimp are done.  (Our teeny ones only took 4 minutes per side, so don’t forget to adjust if you’re using a different size.)

4. In a medium bowl, stir together the pineapple, red onion, cilantro, preserves, jalapeno, lime juice, and black pepper.  Serve alongside the shrimp.

Coconut Shrimp with Pineapple SalsaCoconut Shrimp with Pineapple Salsa 2Coconut Shrimp with Pineapple Salsa 4

Have you ever tried recreating one of your favorite restaurant’s recipes at home?  If you did, what recipe was it and how did it turn out?  If you haven’t yet, which one would you most like to try mastering for yourself?


Where Did Tuesday Go? July 9, 2015

Filed under: Uncategorized — foodfaithandfinds @ 10:53 PM

Honestly, after a fun but busy July 4th weekend and a transition from day shift back to nights, I just plain forgot that it was Tuesday.  I had a very productive day, then I woke up the next morning and realized that it was now Wednesday, and I hadn’t posted.  So now I’m finally getting to post, just a couple of days late, but with a wonderful addition to any upcoming barbecues.  This coleslaw recipe is supposed to taste just like KFC’s famous version, and I think it really does have that perfect balance between tangy and sweet like theirs does.  As a bonus, this just gets better the longer it sits, so make you sure you prep it at least a couple of hours before you plan to serve it.  (Which means it’s a perfect make ahead dish.)  It also means that you shouldn’t worry if it doesn’t look right when you first stir it all up.  It will probably look like you need more dressing, but you definitely don’t.  The cabbage will give off some liquid as it sits, so once you’re ready to serve, it’ll be perfect.  All that being said, here’s the recipe.

Coleslaw (from Top Secret Recipes)

1/2 c. mayo

1/3 c. sugar (I really wouldn’t cut this out since it’s essential to achieve the balance between sweet and tangy.  Also, you’re using it on 8 c. of cabbage, so it’s not really that much.)

1/4 c. milk

1/4 c. buttermilk

2 1/2 tbsp. lemon juice

1 1/2 tbsp. white vinegar

1/2 tsp. salt

1/8 tsp. pepper

8 c. finely chopped cabbage (One regular sized cabbage works just fine here.  I chop it into smaller wedges, then let my food processor do the rest of the heavy lifting.)

1/4 c. shredded carrot

2 tbsp. minced onion

1. Be sure the cabbage and carrots are the size of rice.  In a large bowl, mix together the mayo, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper and beat til smooth.

2. Add in the cabbage, carrots, and onion and mix well.  Cover and refrigerate for at least 2 hours before serving.

ColeslawColeslaw 2

What’s your go-to BBQ side?



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