Taste Tested Tuesday: Coconut Shrimp

We love to eat shrimp and this is one of our favorite ways to enjoy it. The shrimp alone are spectacular, but be sure to make the dipping sauce. It’s amazing!

Coconut Shrimp
1 ½ pounds large shrimp - peeled and deveined
½ cup all-purpose flour
½ cup cornstarch
1 tablespoon salt
½ tablespoon pepper
2 tablespoons vegetable oil
½ cup ice water
2 cups shredded coconut
1 quart vegetable oil for frying

Dipping Sauce:
½ cup orange marmalade
¼ cup Dijon-style prepared mustard
¼ cup honey
¼ teaspoon hot sauce

Peel, devein and wash shrimp. Dry well on paper towels. Mix together flour, cornstarch, salt and white pepper. Add 2 tablespoons of vegetable oil and the ice water. Stir to blend.

Pour the coconut into a shallow pan. Dip the shrimp one at a time into the batter, then roll the shrimp in the coconut. Once coated, place each shrimp into a frying pan of oil and fry the shrimp until lightly browned; about 4 minutes.

Make the dipping sauce by combining the marmalade, mustard, honey and hot sauce in a small bowl. Mix well.

Serve the shrimp and dipping sauce side by side.

Mommy and Me

Your father and your mother shall be glad, and she that bore you shall rejoice. (Proverbs 23:25)

Lately, Sweet Pea has been feeling a bit envious of her little sister. If I’m holding Sugar Plum, Sweet Pea informs me that I did not hold her today. If Sugar Plum gets a kiss from me, Sweet Pea rushes over to get one too. If I’m spoon feeding Sugar Plum, Sweet Pea needs to be spoon fed too!

Earlier this week, Sugar Plum took an extra long nap, so Sweet Pea and I had an opportunity to enjoy some extended one on one time together. It was a treat for both of us. We planted strawberry plants, iced cupcakes together, and enjoyed lots of tickling time on the couch. I read her God Gave Us You and reminded her of how much she is loved.

Though I’m still in the early miles of my motherhood journey, one of the important lessons I’ve already learned is the great value of spending one on one time with each of my children. Bonding by way of day to day interactions allows me to build unique relationships with each of my girls. Right now I’m laying a strong foundation so that in the years to come, I’ll be able to communicate with each of my daughters openly and effectively.

I truly enjoyed the “Mommy and Me” time Sweet Pea and I shared earlier this week and I’m looking forward to doing it again. I plan to incorporate a regular Mommy and Me time into both the girls’ schedules. During that time, we’ll relax and enjoy each other’s company and I’ll get to know and understand them better. I’m sure we’ll make lots of memories!

Taste Tested Tuesday: Going Green!

Today is Earth Day, so we’re going green! This colorful and filling salad was recently a hit at our house. Make the salad even more special by topping it with homemade salad dressing. You don’t have to use the recipe as is. Use more or less of the ingredients here. Give the salad your own twist by adding ingredients you enjoy.

Steak Salad
1 pound sirloin steak, cut into bite sized pieces
1 head Romaine lettuce, chopped
½ cup small red onion, thinly sliced
½ cup mushrooms, sliced
1 (8 ounce jar) roasted red peppers, sliced
4 plum tomatoes, diced
1 carrot, shredded
½ cup shredded cheddar cheese

Toss the lettuce, onion, mushrooms, peppers, tomatoes, carrots, steak, and cheese together in a large bowl. Top with salad dressing and enjoy.

Ranch Dressing
½ cup mayonnaise
½ cup sour cream
½ cup buttermilk
½ teaspoon dried chives
½ teaspoon dried parsley
½ teaspoon dried dill weed
½ teaspoon garlic powder
½ teaspoon vegetable oil
¼ teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper

In a large bowl, whisk together the mayonnaise, sour cream, buttermilk, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.

Honey Mustard Dressing
¼ cup honey
¼ cup Dijon mustard
2 tablespoons mayonnaise
1 teaspoon steak sauce

In a medium bowl, whisk together all ingredients. Refrigerate for 20 minutes before serving.