Wednesday, July 18, 2012

Bang Bang Shrimp

1 lb. shrimp, shelled and deveined
3/4 - 1 c. cornflour
oil for frying

1/4 c. mayo
2 Tbsp. sriracha chili sauce
1 Tbsp. rice vinegar
2 Tbsp. sugar

Shrimp frying
Mix all the ingredients for the sauce together in a small bowl. Set aside.

Bread the shrimp in the cornflour. Add oil to a skillet, enough to coat the bottom, then add about a dozen shrimp to the skillet. Fry until golden brown on both sides. Remove to a plate with a paper towel. When all the shrimp is fried, put them in a bowl and coat with the sauce. Enjoy.

You can also try Bang Bang Cauliflower, which is also delicious.

Saturday, July 14, 2012

Kit-Kat Cake

Frosted cake
Cooking spray
1 box devil's food cake mix
3.9 oz. box instant chocolate pudding mix
1 1/4 c. water
1/2 c. canola oil
3 eggs
1 jar chocolate fudge frosting
10 regular sized Kit-Kat bars
12 oz. bag regular M and M's
1 ribbon

Spray two 8" cake pans with cooking spray, and set aside.

With the Kit Kats
In a large bowl, mix together the cake mix, pudding mix, water, oil, and eggs. Beat until smooth. Batter will be very dense. Pour into prepared cake pans. If using glass pans, bake at 350 F for about 20-25 minutes. If using a dark pan, bake at 325 for 25-30 minutes. Let cool 10 minutes, then remove to a cooling rack and let the cakes cool completely.

View from the top
When the cakes are completely cooled, add a dollop of frosting to a large plate. Add the first layer of cake, bottom side up. Frost the top of the cake layer. Top with the second cake layer. Frost the top of the cake, then the sides.

Open all the Kit-Kats carefully. Break into sections of 2 bars each. Line the bars around the sides of the cake, pressing them in firmly. Make sure the Kit-Kats are all touching. Tie the ribbon around the Kit-Kats and pull firmly so they will stay in place.

Kit-Kat Cake!
Pour the bag of M and M's into the middle of the cake, reserving a few handfuls to decorate around the bottom of the cake on the plate.

Cut the pieces at every 2 Kit-Kat bars.

Here is a link to the recipe I used:

Friday, July 13, 2012

Bang Bang Cauliflower

Florets frying
1 head cauliflower, chopped into florets
3-4 Tbsp. cornstarch
4 egg whites
1 1/2 tsp. coconut extract
2 c. bread crumbs
1 tsp. salt
pepper (lots!)
3 Tbsp. garlic powder
coconut oil (if you don't have this on hand, vegetable or canola work just fine)

Breaded cauliflower
1/4 c. mayo
2 Tbsp. sriracha
1 Tbsp. rice vinegar
2 Tbsp. sugar

Add the florets to a large bowl, then coat them in the cornstarch. Toss to coat. Add more cornstarch if you need to.

Add egg whites and coconut extract to a different small bowl. Mix the bread crumbs, salt, pepper, and garlic powder together in a shallow bowl or plate.

Take one floret at a time, and dip in the egg wash, then coat with the bread crumb mixture.

Amazing sweet and spicy sauce
Heat up the coconut oil in a large skillet to about medium/medium-high heat. Make sure you use enough to coat the bottom of the skillet. Leave the oil handy as you will need to keep adding more while you're frying the florets.

Add about 10 florets to the skillet. Turn with tongs until all sides are browned. Remove to a plate with a paper towel. Continue this process until all the florets are cooked.*

Dinner is ready!
To make the sauce: In a small bowl, mix all the sauce ingredients. Coat the breaded florets with the sauce. Serve immediately. This dish is amazing!

*If you have a deep fryer, you can also use that to cook your cauliflower. 

This recipe is based on a shrimp dish from a restaurant in Florida called Bone Fish Grill. I'll be trying the recipe with shrimp soon enough! Here's a link to the recipe I adapted:

Saturday, July 7, 2012

Strawberry Basil Lemonade

Strawberries cooking
1 1/2 c. sugar
1 c. water
1 lb. strawberries, sliced 1/2 inch thick
3/4 c. fresh basil, tightly packed

8 c. cold water
2 c. lemon juice, chilled
strawberries, for garnish (optional)
fresh basil, for garnish (optional)

Fresh basil
To make the syrup: Place the sugar and water in a saucepan over high heat, and stir until the sugar dissolves and the mixture comes to a boil. Add the strawberries, reduce the heat to medium low, and simmer until the strawberries have softened, about 10 minutes. Remove from heat. Add the basil leaves, and stir to incorporate. Cool to room temperature, about 45 minutes. Strain through a fine mesh strainer over a medium bowl; discard the solids. Cover the syrup and refrigerate until ready to use.

Strawberries and basil, cooling
To make the lemonade: Pour the water, lemon juice, and 1 1/2 c. of the syrup into a 3 quart pitcher; stir to combine. Taste and add additional syrup as needed. Refrigerate for at least an hour. Garnish with sliced strawberries and basil leaves to serve, if you so desire.

Here is a link to the original recipe I adapted: Strawberry Basil Lemonade