Sunday, July 25, 2010

French Breakfast Puff

I found this recipe here:
This is THE BEST Recipe blog I have ever seen and I have not tried a recipe from here that I haven't liked. She is hilarious, amazingly talented and skinny... who can cook all of this food and still be skinny? She makes me sick actually b/c look at her photography part too...yep, sickening! hahaha and I bet she is really nice on top of all of this! Even more sickening...

Oh yeah, here is the reason we are here, to try these yummy little treats. I make these occasionally for my Young Women treats and they LOVE them. I like them, no love here, but they are really good. They are more like muffins coated in Cinnamon and sugar, not really puffy. But "French Breakfast Puffs" DOES sound better than Cinnamon coated muffins.

French Breakfast Puffs

Prep Time 30 Minutes
Cook Time 25 Minutes Servings 12 Difficulty Easy

* 3 cups Flour
* 3 teaspoons Baking Powder
* 1 teaspoon Salt
* ½ teaspoons Ground Nutmeg
* 1 cup Sugar
* ⅔ cups Shortening (Crisco)
* 2 whole Eggs
* 1 cup Milk
* 1-½ cup Sugar
* 3 teaspoons Cinnamon
* 2 sticks Butter

Preparation Instructions

Preheat oven to 350 degrees. Lightly grease 12 muffin cups.

In a large bowl stir together flour, baking powder, salt, and nutmeg. Set aside.

In a different bowl, cream together 1 cup sugar and shortening. Then add eggs and mix again. Add flour mixture and milk alternately to creamed mixture, beating well after each addition.

Fill prepared muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until golden.

In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.

Monday, July 12, 2010

Cajun "Oven fried" Shrimp

* 1 lb large raw shrimp (peeled and deveined tails left intact)
* 1/4 cup flour
* 1/4 cup egg substitute
* 2 tablespoons skim milk
* 1 tablespoon lemon juice
* 1/4-1/2 cup Panko (Japanese breadcrumbs)
* 1/2 teaspoon garlic powder
* 1/2 teaspoon Tony's Seasoning (or to taste)
* 1/8 teaspoon cayenne pepper


1. Heat oven to 425.
2. Mix egg beater, skim milk, and lemon juice in a small bowl.
3. Put flour in a small plate and put breadcrumbs, garlic powder, old bay seasoning, and ceyenne pepper in a different plate.
4.Using tails to hold on to dip the shrimp into flour and shake off excess, then dip in egg and then bread crumbs.
5.Place shrimp on a greased pan.
6.Once all shrimp are breaded, put pan in oven for 5 minutes Then move pan 5" from broiler and broil additional 2 mins or till shrimp are opaque.

Cocunut Shrimp (Cooking Light)

I am so excited for dinner tonight. I think I am going to serve this with couscous. I will let you know how it turns out.

* Shrimp:
* 28 large shrimp (about 1 1/2 pounds)
* 1/3 cup cornstarch
* 3/4 teaspoon salt
* 1/2 to 3/4 teaspoon ground red pepper
* 3 large egg whites
* 1 1/2 cups flaked sweetened coconut
* Cooking spray

Preheat oven to 400°.

To prepare shrimp, peel and devein shrimp, leaving tails intact. Rinse shrimp in cold water; drain on paper towels until dry.

Combine cornstarch, salt, and red pepper in a shallow dish; stir with a whisk. Place the egg whites in a medium bowl, and beat with a mixer at medium-high speed until frothy (about 2 minutes). Place coconut in a shallow dish.

Working with one shrimp at a time, dredge in cornstarch mixture. Dip in egg white; dredge in coconut, pressing gently with fingers. Place shrimp on a baking sheet coated with cooking spray. Repeat the procedure with remaining shrimp, cornstarch mixture, egg white, and coconut. Lightly coat shrimp with cooking spray. Bake at 400° for 20 minutes or until shrimp are done, turning after 10 minutes.

Serve with Mango Salsa (Already posted somewhere on here, but it is so good I thought I would post it again).

Mango Salsa

For the salsa:

* 1/2 cup olive oil,
* 3 garlic cloves, finely minced
* 1/4 C lime juice (from about 2 limes),plus 2 limes cut into wedges, for serving
* 1 teaspoon salt
* 1 teaspoon freshly ground black pepper
* 2 mangoes, peeled, fruit cut off seed and diced
* 1 red bell pepper, halved, seeded, and finely diced
* 1 green bell pepper, halved, seeded and finely diced
* 1 yellow bell pepper, halved, seeded and finely diced
* 1 large red onion, halved and finely chopped
* 1 serrano chile, finely chopped, optional
* 1/2 cup finely chopped fresh cilantro leaves
* 1 (15-ounce) can black beans, drained and rinsed

Peal garlic with a large knife smash the garlic, add the salt and some of the oil and continue to cut on the cutting board. Then press down with the flat side of the knife to release the juices.

Whisk the olive oil, garlic, lime juice, salt and pepper together in a large bowl. Add the mangoes, peppers, red onions, chile, and cilantro and toss to coat. Add the beans and gently toss everything together.