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‘Thunder Bowl’ Buffalo Chicken Potato Skins

Posted on February 10, 2011 by amydeline

Just when you thought I’d covered every possible incarnation of Buffalo chicken themed food, I’ve got another one for you! We’ve already enjoyed luscious Chicken Wing Dip, a decadent Buffalo Chicken Pizza, a tasty Buffalo Chicken Sandwich, and mouthwatering Chicken Wing Lasagna. And today, we’ve got Mini Buffalo Chicken Potato Skins; the perfect bite-sized way to enjoy all the flavor of Buffalo chicken wings, without the bones!

This recipe is inspired by a recipe I ran across on another food blog, Sprinkles of Parsley. I’d originally intended to make them as part of our Super Bowl party menu. But at the last minute, our planned party turned into a quiet night on the couch.

News of the party cancellation was easily the most distressing to our three year old, who’d spent weeks telling everyone he encountered about our planned ‘Thunder Bowl’ party. We’re still not quite sure how he dreamed up this ‘Thunder Bowl’ idea or what exactly he expected to happen during this grand event…Two men enter, one man leaves. Perhaps he’d imagined that we’d harness his little brother to his shoulders in Master-Blaster style and engage in some sort of rough and tumble mischief.

Whatever he’d been thinking, he was devastated to learn of the cancellation. He couldn’t be consoled without the promise of special Thunder Bowl treats. Bust the deal, face the wheel, Mommy!! And so, Super (or Thunder) Bowl party aside, I still had to try my hand at these tempting little appetizers!

I wonder what other ways we can come up with to get our chicken wing fix…perhaps Buffalo chicken eggrolls, ravioli, or maybe even quesadillas?

Buffalo Chicken Potato Skins

Ingredients

  • 5 pounds Baby Red Potatoes
  • 1/2 cup Frank’s Red Hot Sauce (or other hot sauce)
  • 2 Tablespoons Butter, melted
  • 2 cups Chicken, cooked and finely chopped
  • 1/2 cup Gorgonzola, crumbled
  • 1/2 cup Cheddar Cheese, shredded
  • 3-4 Green Onions, sliced
  • Olive Oil
  • Salt and Pepper

Directions

Preheat oven to 400 degrees. Wash and dry the potatoes. Place the potatoes on a baking sheet and bake for about 30 minutes, until fork-tender, but firm. Once they are cool enough to handle, cut each potato in half and scoop out most of the insides using a spoon or melon baller. (You can reserve the scooped potato insides for another purpose.) Brush both sides of the potato skins with a bit of olive oil and season with salt and pepper. Arrange the potatoes cut side down on the baking sheet. Bake for 5 minutes. Turn the potatoes over and bake for 5 more minutes.

Meanwhile, prepare the filling. Combine the melted butter and hot sauce. Toss the chicken in the sauce until well coated. When the potato skins have finished baking, fill each skin with the sauced chicken. Top each potato skin with a sprinkle of gorgonzola, cheddar and green onions. Bake for 5 minutes, until hot and melty.

5 Comments

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Kids Cook Monday – Brought to you by the letter P!

Posted on February 7, 2011 by amydeline

Today’s recipe is brought to you by the letter P. This meal started out with a general plan for Pasta in a Parmesan cream sauce with Prosciutto. Inspired by the natural alliteration in this simple dinner idea, I figured we may as well make it Penne Pasta and throw in a few Portabella mushrooms and Peas for good measure. Dinner by the letter P.

This easy weeknight meal comes together in a Pinch! But, it’s not without opportunities for getting kids involved. Young children may not be ready to participate with the stovetop cooking involved in making this dish, but they make fantastic prep chefs, measuring level cups of cheese and peas, pouring the cream, and taste-testing the mushrooms and prosciutto.

And while the sauce simmered on the stove, the kids set to work artfully decorating large cutouts of the letter P, while giggling their ways through chanting Peter Piper Picked a Peck of Pickled Peppers… Even when the meal preparation is simple, there are easy ways to get everyone involved and build authentic, memorable learning experiences into the process!

Penne Pasta in Parmesan Cream Sauce with Prosciutto, Portabellas, and Peas

Ingredients

  • 1 pound Penne Pasta, cooked according to package directions
  • 1 1/2 cups Light Cream
  • 3/4 cup Parmesan Cheese, grated
  • 1 1/2 cups Baby Portabella Mushrooms (Cremini mushrooms), sliced
  • 1/2 cup Prosciutto, chopped
  • 1 cup Frozen Peas, defrosted
  • Salt and Pepper

Directions

Prepare pasta according to package directions. While the pasta is cooking, prepare the sauce. Combine cream and 1/2 of the parmesan cheese in a saucepan. Add the mushrooms. Simmer for about 5 minutes, until the cream has thickened and the mushrooms are tender. Add the remaining cheese, prosciutto, and peas. Simmer for another 2-3 minutes. Season with salt and pepper, as desired. Toss the cooked pasta in the sauce and serve immediately.

5 Comments

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Game Day Menu Ideas

Posted on February 3, 2011 by amydeline

Growing up, my family never watched football. We were more of a hockey and baseball kind of clan. But every year we had a big ole Super Bowl Sunday party. I was infinitely envious of my younger sister, whose birthday happens to fall right around the Super Bowl, for she had a guaranteed birthday party each year, long after the rest of us had been weaned off of annual birthday celebrations.

In college, I briefly and half-heartedly tried to get into the whole football thing. I watched games on TV with my new college friends and looked to them to explain the ins and outs of the activity I was so hopelessly clueless about. But, my interest in football was short-lived. Not long after that, I met my husband, who’s more of a guitar and drum kind of guy than a sports fan. So, football remains largely absent from my life.

But in true, inherited non-football-fan fashion, my husband and I are throwing a Super Bowl party this year. Our game day menu is still under construction, but will almost certainly include some adaptation of these Buffalo Chicken Potato Skins and a decadent German Chocolate Cake in honor of my sister’s birthday. (Those recipes to follow after the Superbowl!)

In the meantime, if you’re in search of a few new ideas for your game day celebrations, check out these previously posted Gourmand Mom recipes:

Spicy Beef Chili

White Chicken Chili

Sweet Honey Cornbread

Jalapeno Poppers

Spinach Dip and Fried Wonton Chips

Chicken Wing Dip

Homemade Pizza Dough

Blue Cows in a Blanket

Creole Deviled Eggs

Fresh Tomato or Corn and Chipotle Salsa

Steak Bordelaise Pizza

Buffalo Chicken Pizza


8 Comments

Posted in Appetizers, Beef, Breads, Cheese, Dressings and Condiments, Food, Main Course, Pizza, Potato, Recipes, Side Dishes and tagged , , , , , , , , , , , , , , , , , . Bookmark the permalink.

Mozzarella Stuffed Meatballs

Posted on February 2, 2011 by amydeline

It’s been a week since my last post and life hasn’t slowed down for even a moment since. My family is still in recovery from a series of vicious little winter viruses, our dog is still sick with a mysterious ailment, my laptop made a sudden decision to take a permanent vacation and we currently have a houseful of visiting family, brought together by the loss of a loved one.

These are the days which scream for comfort food. And does it get any more comforting than a big dish of spaghetti and meatballs with a crusty piece of buttery garlic bread? I’d like to argue that it does…if you stuff your meatballs with a nice chunk of melty mozzarella cheese!

Mozzarella Stuffed Meatballs

Ingredients

  • 3 pounds Ground Beef
  • 3 Eggs
  • 3/4 cup Bread Crumbs
  • 1/4 cup Parmesan Cheese
  • 2 teaspoons Garlic, minced
  • 2 teaspoons Salt
  • 1 teaspoon Onion Powder
  • 2 Tablespoons Fresh Parsley
  • Crushed Red Pepper, as desired
  • 1 (8 ounce) ball Fresh Mozzarella, cut into 24 chunks
  • Olive Oil for baking dish

Directions

Preheat oven to 375 degrees. In a large bowl, combine all ingredients except the mozzarella and olive oil. Knead together until well combined. Drizzle a bit of olive oil in two large baking dishes or baking sheets. Roll the meat into balls of about about 1 1/2 – 2 inches diameter. Create a pocket in the center of each ball, insert a chunk of the mozzarella cheese and wrap the meat closed around it. Place the meatballs in the baking dish and cook for about 30 minutes.

Serve over spaghetti with your favorite pasta sauce. Click here for my recipe for a basic homemade tomato sauce.

Makes 24 Meatballs

6 Comments

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Super Simple Side Dish – Mediterranean CousCous

Posted on January 26, 2011 by amydeline

Life has left little time for blogging these past few days. Between normal day-to-day business, specialist visits for our ill dog, normal prenatal exams, and a fierce stomach bug which put myself and my family under siege, we’ve been scrambling just to keep up with the basics around here.

I’ve got a few new recipes lined up to post once things settle down for a moment, but for today we’re keeping it extra simple. I’ve got a super quick side dish, with a great amount of flavor and appeal. We decided to roast a few sausages for dinner last night. Is it weird that after a day of consuming nothing but peanut butter toast and ginger tea, all I was craving was spicy Italian sausage?? Perhaps not the wisest first dinner post-stomach bug, but the pregnancy brain is stubborn. I needed a quick, easy side dish to go along with the sausage. Pulling a few items out of the pantry and fridge, I came up with this Mediterranean-inspired couscous. Simple, delicious, and ready-to-eat in under 10 minutes.

Mediterranean Couscous

Ingredients

  • 2 cups Plain Couscous, prepared according to package directions in lightly salted water
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Balsamic or White Balsamic Vinegar
  • 1/4 cup Feta Cheese, crumbled
  • 1/4 cup Greek Olives, Kalamata or oil-cured
  • 1/8 cup Sun-Dried Tomatoes, sliced
  • 2 Tablespoons Fresh Parsley
  • Salt and Pepper

Directions

Drizzle olive oil and balsamic vinegar over the cooked couscous. Stir until well combined. Stir in the feta cheese crumbles, olives, tomatoes, and parsley. Season with salt and pepper. Serve warm or at room temperature.

Serves 4

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Broiled Flank Steak with Pomegranate-Balsamic Reduction

Posted on January 21, 2011 by amydeline

Our garbage disposal threw its hands up and surrendered to the land of broken appliances. We fought it for awhile, clinging to the hope that our dear friend would stay with us. But, its conviction was strong and we’ve had to say goodbye. It’s funny, because I never had a garbage disposal growing up, yet I’ve somehow become so very attached to the one in our home that I hardly know how to function in the kitchen without it. A new, super monster of a disposal is waiting to be installed, but in the mean time, we’ve been learning to throw our scraps in the garbage.

No one has benefited more from the broken garbage disposal than our giant labrador disposal. We do not feed him people food. No, he just helps himself. And so, during he night, while the rest of the family is sleeping, our labrador sticks his giant head into the garbage bag and enjoys a midnight snack. His most recent snack included tender pieces of broiled flank steak drizzled with a pomegranate balsamic reduction and served with garlic-sauteed broccoletti and roasted sweet potato wedges. He greeted me in the morning with the enthusiastic tail wags of gratitude.

Interested in pleasing your canine friend? Here’s how it’s done…

P.S. Humans will also enjoy this tasty meal.

Broiled Flank Steak with Pomegranate Balsamic Reduction

Ingredients

  • 1 Flank Steak (about a pound)
  • Salt and Pepper
  • 3/4 cup Pomegranate Juice
  • 1/2 cup Balsamic Vinegar

Directions

Preheat broiler. Season the steak with a generous amount of salt and pepper. Place it on a baking sheet and broil a few inches below the broiler, for 10-15 minutes, depending on your desired doneness. Allow the steak to rest for 5-10 minutes before slicing.

For the reduction, combine pomegranate juice and balsamic vinegar in a saucepan. Bring to a boil. Continue boiling until the mixture has reduced by 3/4. Spoon the warm reduction sauce over your cooked slices of steak.

Garlic Sauteed Broccoletti

Ingredients

  • 1 large bunch of Broccoletti (or broccolini, rapini, rappi, broccoli rabe)
  • 3 Tablespoons Olive Oil
  • 2 teaspoons Garlic, minced
  • Salt and Pepper

Directions

Bring a large pot of water to a boil. Insert the broccoletti and simmer for 3-4 minutes. Strain. In a large pan, heat olive oil over medium heat. Add the minced garlic and cook for about 2 minutes. Add the broccoletti to the pan and toss in the olive oil and garlic. Season with salt and pepper.

Roasted Sweet Potato Wedges

Ingredients

  • 3 large Sweet Potatoes
  • Olive Oil
  • Cajun Seasoning

Directions

Preheat oven to 425 degrees. Thoroughly wash the sweet potatoes and cut in half across the middle. Place in a microwave safe bowl and cover with plastic wrap. Microwave for about 5 minutes. The potatoes should still be quite firm at this point. (Microwaving the potatoes for a few minutes will help to reduce the roasting time and makes the potatoes softer and safer to slice into wedges.) Allow the potatoes to cook for a minute, then slice each potato half into wedges. Toss the wedges in olive oil until well coated and season with cajun seasoning. Arrange the wedges in a single layer on a large baking sheet and bake for about 30-35 minutes, until tender and lightly browned.

Serves 4 Humans (with enough leftovers for one large dog)




4 Comments

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Pan-fried Tilapia with Grapefuit and Shaved Leeks

Posted on January 19, 2011 by amydeline

I bought a grapefruit a few days ago. Not sure exactly why. I don’t think I’ve ever actually purchased a grapefruit before and the last time I remember tasting one, it certainly wasn’t high on my list of favorite citrus fruits. It may have been seeing Natalie Portman sit down to enjoy a particularly pink grapefruit during an early scene in Black Swan. Perhaps if I eat a grapefruit, I will instantly transform into a lean and graceful prima ballerina too??

I’m starting to see the significance of subtle advertisements placed throughout movies and television shows. I suspect that Sunkist had a sneaky hand in this.

So, I’ve had this grapefruit sitting on my counter for a few days. I think I imagined that I was going to crack it open at breakfast one morning and dive in with a spoon, perhaps with a poached egg on the side, ballerina style. But, morning after morning, I glanced at that grapefruit and then reached for my Frosted Mini Wheats instead. Ultimately, I figured I should do something with the large, lonely citrus. After rooting through the freezer and locating a few frozen Tilapia fillets, I developed a plan.

I’d combine the sweet and bitter grapefruit segments with thinly sliced, mild-tasting leeks in a Honey-Dijon vinaigrette and serve over a simple pan-fried Tilapia fillet. A mound of quick-cooking cous cous completes the meal. You can thinly slice the leeks using a sharp knife or shave them with a mandoline. This recipe can easily be adapted for other types of fish or seafood. Simply adjust the cooking time based on the thickness of your fish.

Somehow, the combination of flavors, textures and temperatures in this dish managed to magically transform the grapefruit into a very welcome guest on my plate. Still not sure I’d ever enjoy sitting down for breakfast with half a grapefruit and a spoon. But I’d definitely invite a grapefruit to this dish again. Heck, I was never cut out to be a ballerina anyway!

Pan-fried Tilapia with a Melange of Grapefruit and Shaved Leeks

Ingredients

For the Fish:

  • 4 Tilapia Fillets
  • Salt and Pepper
  • 1/2 cup Flour
  • Olive Oil

For the Grapefruit and Leek Melange

  • 1 large Grapefruit, segmented*
  • 1 Leek, halved and thinly sliced or shaved**
  • 1/8 cup Apple Cider Vinegar
  • 1/4 cup Olive Oil
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Honey
  • 2 teaspoons Dijon Mustard
  • Salt and Pepper

To Serve

  • 2 cups plain Cous Cous, prepared according to package directions in lightly salted water

* Click here to see my photo guide on How to Supreme a Citrus Fruit.

**Click here to see my photo guide on How to Clean and Slice Leeks.

Directions

To prepare the melange, cut each grapefruit segment into thirds. Combine with the shaved or thinly sliced leeks. Prepare the dressing by combining the remaining ingredients in a separate bowl and whisking until well-blended. Pour a couple tablespoons of the dressing over the grapefruit and leeks. Set aside. Reserve the remaining vinaigrette for the cous cous.

For the fish, season each fillet with salt and pepper. Then, lightly coat each fillet with flour. Heat a thin, even layer of olive oil in a large fry pan over medium heat. Get it good and hot. Place the fillets into the hot oil and cook for 2-3 minutes on each side until golden brown and fully cooked.

To serve, toss the prepared cous cous in a little of the reserved vinaigrette. Place a cooked fillet on top of a mound of cous cous and top with the melange of grapefruit and leeks.

Serves 4


3 Comments

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The Kids Cook Monday – Chicken and Green Beans with a Twist

Posted on January 17, 2011 by amydeline

Tired of coating your chicken in plain old bread crumbs?? Did you know that you can bread your chicken with just about anything that crumbles? So, leave your bread crumbs in the pantry and pull out a box of Cheez-Its instead.

I have to admit, I’ve been on a major Cheez-It binge lately. I don’t recommend this diet to any health-minded individual. Nor am I proud of the quantity of Cheez-Its I’ve consumed in the past few weeks. They’re irresistible to me. If only my local grocery store would ban me from buying them. (But thank goodness they don’t!)

But, back to the chicken. If you can crumble it, you can coat your chicken with it. Cheez-Its, crackers, potato chips, croutons, cereal…the possibilities are infinite. Like Doritos? Smash them up and coat your chicken with ’em. More of a corn chip fan? Go crazy with crushed corn chips. Another fun option? It turns out that those crunchy French-fried onion pieces, which you’ve probably seen on green bean casseroles, make a delicious chicken breading too. Have fun and liven up your chicken. It’s a great way to get the family excited about a simple baked chicken dinner. Follow the same procedure you would to coat your chicken in bread crumbs; season with salt and pepper, dip in an egg wash, coat with the crumbs, and bake.

On the side, we’re serving another dish with a twist. Bird’s Eye makes a fantastic frozen vegetable dish, called Beans with a Twist. It’s a super tasty combination of green beans, wax beans, baby carrots, and dried cranberries, in an herbed butter sauce. To Bird’s Eye’s credit, it is absolutely delicious and free from the unnecessary preservatives or sweeteners which are so commonplace in many other prepared foods. I’ve bought this dish for myself on several occasions and always enjoy it.

Recently, while rummaging through the freezer, the kids found one of my packages of these tasty veggies and requested to have it with their dinner. The possessive side of me wanted to save them for myself, but what mom is going to deny their child’s passionate request for veggies?? The kids loved the simple veggie dish. So, along with our chicken, I decided to serve our own homemade version of Beans with a Twist.

This entire recipe is full of opportunities to get kids involved in the kitchen. Children of all ages are expert food crushers. In fact, my experience has been that toddlers come preprogrammed with impressive destruction abilities. The best way to go about crushing your Cheez-Its (or other desired breading) is to place the quantity in a ziploc and let the kids go to town. Running a rolling pin over the bag or smashing with a child-safe mallet or fists are all effective methods.

Cutting the soft, steamed green beans is another excellent, kid-friendly task for tonight’s recipe. I wasn’t the only one to receive new cutlery for Christmas. The boys received a set of child-friendly, but effectively sharp, plastic knives. Made by Curious Chef (available on Amazon.com), these knives are not toys, but rather real, functional kitchen tools for little chefs. Before using, we reviewed a few basic knife safety rules, such as watching out for fingers and I modeled how to safely hold the green bean with one hand, while cutting with the other. Then, under close supervision, the boys took care of chopping the beans. My boys will be cutting julienne and brunoise vegetables in no time! A regular plastic dinnerware knife would also make an appropriate cutting tool for most young chefs.

So, join in on the Kids Cook Monday fun and get cooking as a family. And if you don’t have any pint-sized helpers of your own, borrow someone else’s kids or simply awaken your inner child. Just be careful with those plastic knives!

Breaded and Baked Chicken with a Twist

Ingredients

  • 4 Chicken Breasts
  • 3 Eggs, lightly beaten
  • 2 cups Cheez-Its, crushed (substitute crushed potato chips, French-fried onions, chips, or other crackers, if desired)
  • Salt and Pepper

Directions

Preheat oven to 375 degrees. Season chicken breasts with salt and pepper. Dip the chicken breasts in the beaten egg mixture. Then, press the chicken into the crushed cracker crumbs to coat. Place the coated chicken in a baking dish and bake until fully cooked. Cooking time will vary depending on the thickness of the chicken. My large chicken breasts took about 35 minutes at 375 degrees. Chicken is fully cooked when it has reached an internal temperature of 165 degrees, as measured with an instant-read meat thermometer.

Green Beans and Carrots with a Twist

Inspired by Bird’s Eyes’ Beans with a Twist

Ingredients

  • 2 cups Green Beans and Wax Beans, steamed until tender, but crisp
  • 1 1/2 cups Baby Carrots, steamed
  • 1/3 cup Dried Cranberries
  • 4 Tablespoons Butter
  • 2 cloves Roasted Garlic, smashed into a paste*
  • 1-2 Tablespoons Fresh Chives, chopped
  • Salt and Pepper

*Click here to see my photo guide on How to Roast Garlic.

Directions

Melt butter in a large pan over medium heat. Add the roasted garlic paste and stir until well combined. Add the beans, carrots, dried cranberries, and chives. Toss to coat with the roasted garlic butter. Season with salt and pepper, as desired.

10 Comments

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Guinness-Braised Beef

Posted on January 15, 2011 by amydeline

I was suffering from a major case of the lazies yesterday. I could try to blame it on being pregnant, in the same way that I gave myself full permission to wear sweatpants every single day since the day I got that positive test. But, the truth is that sometimes a case of the lazies just strikes out of nowhere and you can either fight it all day or just submit. Thankfully, this particular strain of lazies seems to have been contagious. The boys were equally content to snuggle on the couch with me for a good part of the day, watching an endless marathon of Nick Jr. and Disney programming, which would have been more tolerable if Nick Jr. weren’t airing the video of Big Time Rush’s, Big Night, during every single commercial break. I’ve heard the song so many times now, that it’s become the ongoing soundtrack in my mind and I’m almost convinced I actually like it. DJ, take me away… At one point, I muttered aloud about the song being stuck in my head, to which my three-year-old attempted to manually remove it from my mouth. Kids are so hysterically literal.

But, the family needs to eat, even on lazy days; perhaps, especially, on lazy days. Gathering the motivation to prepare a meal was a challenge, but I had the perfect, sleepy winter-day meal in mind. I’d picked up a tray of stew beef earlier in the week, with only a framework of a plan in mind; some sort of slow cooked beef over hot buttered noodles. Perhaps a stew of sorts? Only, I’m not really a big fan of stews. I love the tender chunks of meat, but can totally skip the thickened broth or the mushy carrots and potatoes which are typically found in a beef stews. Now, braised beef, on the other hand, with its equally tender chunks of meats and rich, comforting sauce, is an idea I can wrap my mouth around.

The actual preparation time for this recipe is minimal. The ingredient list is pleasantly restrained. The technique is simple. Once it’s in the oven, just sit back and let your house fill with the scent of warm, beefy goodness. We’ll start with some chunks of beef. Many grocery stores will sell packages of pre-cut meat labeled simply as Stew Beef. I used a package of lean, no external fat, stew beef. You can use just about any cut of beef, but tougher cuts, such as beef chuck or round work particularly well for braising. The beef is quickly browned on the stovetop, then combined with braising liquids, covered, and slow-cooked in the oven. Towards the end of the cooking time, we’ll throw in a bit of vegetables. I stuck with pearl onions and mushrooms, but you can adapt the recipe to your tastes by adding any variety of vegetables. Potatoes, carrots, green beans, or peas would all work nicely.

The end result is a comforting mix of tender chunks of beef coated in a thick, flavorful sauce served over hot buttered noodles. Perfect, lazy-day comfort food.

Guinness-Braised Beef

Ingredients

  • 2 pounds Stew Beef
  • 3 Tablespoons Olive Oil
  • 3 Tablespoons Flour
  • 1 1/2 cups Beef Stock
  • 1 cup Guinness Draught (or additional beef broth)
  • 2 cups Mushrooms, sliced
  • 1 1/2 cups Frozen Pearl Onions, defrosted
  • Salt and Pepper
  • Fresh Parsley, for garnish
  • Hot, Buttered Egg Noodles

Directions

Preheat oven to 350 degrees. Heat olive oil in a large oven-safe dutch oven pan over medium heat. Season the beef with salt and pepper. Add the beef to the pan and cook for a few minutes to brown on all sides. (Do not overcrowd the pan. You want to beef to brown quickly in the oil. If necessary, brown the beef in batches.) In the pan, sprinkle the cooked beef with flour. Stir to evenly coat the beef in the flour. Cook for a minute or two. Add the beef stock and Guinness. Bring to a boil. Simmer for about two minutes. Cover the pan and place it on the middle rack in the oven. Cook for about 2 hours. During the last 30 minutes of cooking time, add the mushrooms and onions (or your vegetables of choice). Remove the cover during the last 15 minutes of cooking time to help the sauce to reduce and thicken. Remove from the oven and season with a good amount of salt and pepper, to taste.

Garnish with fresh parsley and serve over hot, buttered egg noodles.

**Tip** If you do not have a large, oven-safe dutch oven pan, you can start the recipe in any pan, up to and including the simmering step, and then transfer the mixture to an oven-safe pan or baking dish. Use something with a tight-fitting lid or securely cover the dish with foil before placing it in the oven.

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Buttermilk Battered Coconut Shrimp with Pineapple Chipotle Dipping Sauce

Posted on January 13, 2011 by amydeline

This recipe is a holdback from our New Year’s Eve celebration. Poor planning necessitated a few New Year’s recipe alterations. Namely, my lack of vegetable oil for frying the shrimp led to baking, which produced a delicious (and lower-fat) coconut shrimp, but not exactly my ideal result. I strive to present you with the ideal. So, I reserved this recipe until I had the opportunity to prepare it as planned.

The first time I ever made coconut shrimp was for a Caribbean-themed bridal shower, which I threw in honor of my sisters, who were having a double cruise-ship wedding. At the time, I used a recipe for beer-battered coconut shrimp which I’d found online. I’ve since developed my own buttermilk-based recipe, but I fully stand by the battering idea. A quick dip in a bit of batter helps the coconut to adhere to the shrimp and produces a fantastic, doughy coating around the shrimp.

To save a bit on the fat and calorie count, you can bake these little guys in a 400 degrees oven for about 15 minutes or so, until the coconut begins to turn golden and the shrimp is fully cooked. But, hands-down, my preferred method is frying. Go ahead and indulge! A sweet and spicy Pineapple Chipotle Dipping Sauce makes the perfect accompaniment to these tasty shrimp.

Buttermilk-Battered Coconut Shrimp with Pineapple Chipotle Dipping Sauce

Ingredients

For the Shrimp

  • 3/4 cup Flour
  • 1 teaspoon Baking Soda
  • 3/4 cup Buttermilk
  • 2 Eggs
  • Creole Spice Blend
  • 1 pound Jumbo Shrimp, peeled and deveined, tail-on
  • 1/2 cup Flour
  • 2 cups Shredded, Sweetened Coconut
  • Vegetable Oil, for frying

For the Dipping Sauce

  • 1 (12-ounce) jar Pineapple Preserves (or Orange Marmalade)
  • 1-3 Chipotle Peppers (from a can of Chipotle in Adobo)

Directions

To prepare the batter, combine flour and baking soda. Stir in the buttermilk and eggs until well blended. Season with a dash or two of Creole spice blend.

To prepare the shrimp, arrange a plate of flour, the bowl of batter, and a plate of the coconut. Holding by the tail, press each shrimp in the flour to lightly coat. Then, dip into the batter and allow the excess to drip away. Press into the shredded coconut to cover both sides. Place the coconut-coated shrimp onto a baking sheet until you’ve prepared all of the shrimp.

Heat about an inch of vegetable oil in a large frying pan, over medium heat, until it’s good and hot. Place several shrimp in the hot oil and cook for 2-3 minutes on each side, until the coconut is golden brown and the shrimp is fully cooked. The oil should sizzle around the shrimp as it cooks. If the coconut browns too quickly, reduce the heat.

Prepare the dipping sauce by blending the pineapple preserves and chipotle peppers in a blender, food processor, or with an immersion blender. Adjust the quantity of chipotle peppers based on your desired spiciness.

Serve the shrimp with a simple baby spinach and bacon salad, dressed in a honey balsamic vinaigrette.

Honey Balsamic Vinaigrette

Ingredients

  • 1/8 cup Balsamic Vinegar
  • 1/4 cup Oil (Olive, Canola, Sesame)
  • 2 Tablespoons Honey
  • 1 Tablespoon Dijon Mustard
  • Salt and Pepper

Directions

Whisk together all ingredients until well combined or combine all ingredients in a container with a tight-fitting lid and shake vigorously, until blended.

5 Comments

Posted in Appetizers, Dressings and Condiments, Food, Main Course, Recipes, Salads, Seafood, Side Dishes, Vegetable and tagged , , , , , , , , , . Bookmark the permalink.
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Look, Feel, Live Beautiful

Beauty Awaits

The Gourmand Mom

Good food, seasoned with a dash of life