Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

I found a tasty recipe to use up some extra coconut milk that we had on hand.  This recipe was originally on Skinnytaste.com.  This ended up having such a clean and crisp taste.  I loved it! Somehow we didn't have any lime juice, so I ended up using blood oranges.  Blood oranges are creepy! They actually have a red juice!


Ingredients: 

• 1 1/4 lbs jumbo shrimp, peeled and deveined (weight after peeled)
• 1 tsp extra virgin olive oil
• 1 red bell pepper, sliced thin
• 4 scallions, thinly sliced, white and green parts separated
• 1/2 cup cilantro - dry would work.  The taste of fresh cilantro was AMAZING!
• 4 TB garlic (I am lazy and use the pre-minced kind from a jar)
• kosher salt (to taste)
• 1/2 tsp crushed red pepper flakes (to taste)
• 14.5 oz can diced tomatoes
• 14 oz can light coconut milk (50% less fat)*
• 1 blood orange, squeezed (1/2 in cooking, and 1/2 of the juice for when it's on the plate).

Directions:

In a medium pot, heat oil on low. Add red peppers and sauté until soft (about 4 minutes). Add scallion whites, 1/4 cup cilantro, red pepper flakes and garlic. Cook 1 minute.

Add tomatoes, coconut milk and salt to taste, cover and simmer on low about 10 minutes to let the flavors blend together and to thicken the sauce.

Add shrimp and cook 5 minutes. Add orange juice.

To serve, divide equally among 4 bowls and top with scallions, cilantro, and orange juice.

Enchiladas

Recipe by Angela!


This is one of my husband's favorite recipes.  I have been making it so long I don't know precisely where it came from...and it's quite different than how I made it in the beginning.  We have also discovered several variations.  The basic recipe is as follows:

Enchiladas

1 roll of ground turkey
1/4 cup chopped onions

1 small can of green chilis (optional - if you like it spicy)

1 small can of tomato sauce
8-10 flour tortillas
1 small bag of shredded cheese
1 can enchilada sauce 

I also include 1 can of diced tomatoes b/c I love them!

You can can place sour cream and/or lettuce on top of enchiladas.

In large skillet, brown turkey, onions, and chilis until hamburger is cooked and onions are transparent. Stir in tomato sauce and the shredded cheese. Place a spoonful of the meat mixture in the center of each tortila, roll tortilla up.  Save some of the mixture to pur over tortillas, sprinkle with the rest of the meat mixture and cheese. Bake at 350 degrees for 20-25 minutes, or until bubbly and cheese is melted. Serve with a sour cream over a bed of shredded lettuce.

This time I tried sausage rather than turkey!  This was 98% fat free....but we still had to use many paper towels to make sure all of the grease came out. 

Marshmallow Shake

Recipe by Angela!

I recently checked out the recipe section of the fabulous blog cupcakes and cashmere.  One stand out option was the Toasted Marshmallow Shake.  Yes...it is cold here.  But I am addicted to marshmallows...BIG TIME.

The full recipe is available here.  Essentially you toast marshmallows.  Then put vanilla ice cream, yogurt and milk in a blender.  Then you add a few of your toasted marshmallows!  It was quite good. I think I went a bit too heavy on the yogurt though.  I also used vanilla yogurt....perhaps plain would blend better.

Yes...I had to use my favorite cup...ROCK CHALK JAYHAWK!  I do love my alma mater the University of Kansas.

French Toast Delight

Recipe by Angela!

Today I decided to make Deceptively Delicious French Toast.  Basically it is normal French Toast with 2 TB of  pureed sweet potatoes mixed into the eggs.

                                             My dog Pistol decided to get in on the action.