Triple Clicks

Wednesday, November 18, 2015

Shopping Trip 11/19 and A few Recipes

I cannot even begin to express how much I wish Aldi's was open... but it's not.. so Hyvee and Sam's is who I have to deal with.  I'm also grabbing a few things from our local store this time, because of the price.  And we are getting honey from a local beekeeper...because we need honey and local is best. :D 

I'm over budget for a few reasons this month... We need oxi clean for the laundry, my homemade stuff just isn't cutting it-so that's an extra $15.  We are taking advantage of HyVee's buy a ham get a turkey free deal, while it's a lot of meat for around $20-it's still an extra expense.   Of course the special Thanksgiving meal is costing a little more because I'm making things that aren't normal...and I want shrimp, and cinnamon rolls to eat while the parade is on.  We are also doing a small order from Azure Standard, so that's adding to it, too.  

So all things put together and I think I heard the checkbook gasp then fall down from fainting. 

We are trying more new recipes than normal.  A few venison roast recipes along with coconut shrimp with sauce and coconut popcorn chicken.  

I found both of the coconutty recipes on Pinterest, and they looked good. :D I've really been craving popcorn chicken lately, but I can't use the recipe we love because it calls for egg dip which Grace can't eat. But this coconut popcorn chicken sure sounds good. 

Baked Coconut Shrimp with Tropical Fruit Dipping Sauce
Original Recipe Found At Live Love Pasta
1 pound raw shrimp, peeled and deviened
1 cup cornstarch
2 egg whites
2 cups shredded coconut
1 cup orange marmalade
1/4 crushed pineapple 
juice of half a lime
Preheat oven to 375. Whip the whites into stiff peaks.  Set up an assembly line with raw shrimp, corn starch, egg whites and coconut. Dip the shrimp into the corn starch and coat well, egg whites then coconut. Place on a rack on a baking sheet and bake 20-25 minutes until golden brown. While baking whisk together the marmalade, lime juice and crushed pineapple. 

Now I am going to change this a little... The shrimp is just going to be coated in just coconut and the original recipe calls for peach-mango marmalade, but I did see a recipe using orange.  The rack under shrimp will help it get crispy all the way around and you won't have to worry about turning it.  

Popcorn Chicken
Original Recipe Found At Brittany Angell
2-3 cups Unsweetened Shredded Coconut Flakes
3 Tablespoons each of garlic and smoked paprika
1 pound meaty chicken pieces cut up
dash of salt
Preheat oven to 350
Cut the chicken. In a bowl combine the coconut flakes, spices and sat. A handful at a time, add the raw chicken to the coconut flake breading. Toss until each piece is well covered. 
Place breaded chicken on a dry baking sheet. (Do not coat with oil.) Place into oven and bake 45-55 minutes until chicken is cooked through and the breading is golden. Toss popcorn chicken a few times to make few it get crispy all the way around (or just use the baking rack).  

Another recipe... We always do ham for Thanksgiving-we just aren't turkey people. So I buy a bone in ham, throw it in the crock pot the night before to marinade with about a cup of vinegar, 1 cup of brown sugar and 1 cup of honey.  Put the crock in the pot the next morning as I'm making breakfast and it's done by lunch time leaving the stove and oven free to cook the rest of the meal.  

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