Dinner
This recipe has a few steps but they are well worth it. We ALL LOVED this dish. It’s sweet, spicy and crispy all in one bite. I used gluten free soft taco shells for Robby’s and a whole wheat soft taco shell for Jim’s. If you want it a little spicier add a bit more sriracha a little less spicy use a little less sriracha. If you don’t want to use corn starch rice flour would make a great substitute. This makes 4 wraps in total.
You could also serve the shrimp over white rice with an extra drizzle of sauce!
INGREDIENTS
Bang Bang SAUCE INGREDIENTS
1/2 cup mayonnaise
3 Tablespoons Thai sweet chili sauce
3 teaspoons sriracha sauce or to Tatse
FOR THE FILLING
Corn tortilla’s
1 package pre cut coleslaw package with coleslaw dressing
MARINADE FOR THE SHRIMP
1 Pound shrimp, peeled, deveined and tails off
1/2 cup buttermilk
Salt
Pepper
Dash of onion powder
Dash of garlic powder
3/4 cup cornstarch
Canola oil for frying
DIRECTIONS
For the shrimp marinade combine buttermilk, pinch of salt, pinch of pepper, onion powder and garlic powder. Pour over the peeled deveined and tail off shrimp stir to coat and set aside.
Heat about 2 inches of canola oil in a Dutch over, temperature should be 375 degrees.
In a small bowl stir together the bang bang sauce ingredients and set aside.
In another bowl add the coleslaw mix and coleslaw dressing mixing well and set aside.
Place the cornstarch in a shallow baking dish . Remove shrimp from the marinade mixture letting the excess marinade drip off and place the shrimp in the cornstarch coating both sides of the shrimp. When your oil is heated to temperature shake off any excess cornstarch and put into the heated oil. I did this in 2 batches.
Cook the shrimp until they are pink. Remove from oil onto a napkin lined plate to soak up excess oil.
Add the cooked shrimp into a bowl and add half of the Bang Bang sauce and stir to coat the shrimp.
To make the wrap, place your desired wrap on a plate, add some of the slaw mixture, add some of the cooked shrimp and drizzle with more Bang Bang sauce if desired.
Serve warm.
Enjoy!
Anne
If you like really spicy flavors this recipe is for you, to my non spicy loving friends I don’t recommend this dish for you. This dish is spicy enough to make you sweat! It’s super simple to make you can make it with or without shrimp. Jim enjoyed it with the shrimp!
INGREDIENTS
1/2 pound of spaghetti
3 Tablespoons of prepared chili crisp (I purchased it online)
1 1/2 cups freshly grated Pecorino Romano
2 Tablespoons unsalted butter
Pinch of salt
Desired amount of shrimp peeled and deveined with tails off.
1 Tablespoon of olive oil
1/2 cup reserved pasta water
DIRECTIONS
Bring water to a boil and cook spaghetti until desired consistency, we prefer ours on the firmer side.
Meanwhile heat a sauté pan over medium heat add the oil and the shrimp and cook until the shrimp are pink. Remove the shrimp and add the chili crisp into the same pan and cook for just a minute stirring continuously.
Drain the pasta reserving a 1/2 cup of pasta water. add your shrimp, chili crisp and 1/2 cup of pasta water, butter and cheese stir constantly and vigorously to incorporate all of the ingredients and to keep them from clipping together.
Serve warm,
Enjoy!
Anne
We love to grill no matter where we are, on the road or at home and this recipe became a HUGE family favorite the first time I made it. Robby loved it so much he asked me to make it each week for three weeks in a row!
Although we have eaten Chinese pork char Siu at our local Chinese restaurants I had never made any kind of char Siu recipe at home. When our Daughter Amanda was little she always called them the little red things, I think she still calls it that to this day! I’m looking forward to making this chicken version for her when we see her and her family in the spring!
We made this with spicy roasted green beans (and easy fried rice that is already on the blog) that you will see in tomorrows post!
Note- this recipe uses beet powder that I ordered from Amazon. The beet powder gives the dish that bright red color that it’s known for. It does not change the flavor. I prefer this much more than adding the food coloring.
NOTE- this recipe marinated for 24 hours! Can marinate a shorter time if needed but the longer the better.
INGREDIENTS
1/4 cup brown sugar
1/4 cup honey
1/4 cup ketchup
1/4 cup Tamari sauce
3 Tablespoons beet powder
2 Tablespoons rice vinegar
1 Tablespoon gluten free hoisin sauce
1/2 teaspoon Chinese five spice powder
Pinch of salt
Pinch of pepper
2 1/2 pounds boneless skinless chicken thighs, cut into bite size pieces
Cooking spray
DIRECTIONS
In a large bowl mix together brown sugar, honey, ketchup, Tamari sauce, beet powder, rice vinegar, hoisin sauce, five spice powder, salt and pepper. Add your bite sized chicken pieces and mix well coating all of the chicken in that red sauce! Cover and refrigerate for 24 hours.
Soak your wooden skewers in water.
When ready to grill, heat your grill and spray with non stick spray.
Skewer the chicken pieces on your wooden or steel skewers. Place your skewers on your hot grill and Cook chicken until completely cooked through depending on how hot your grill is it will take 10-15 minutes turning occasionally.
Serve warm!
Enjoy!
I wanted a quick and easy recipe using a rotisserie chicken that I picked up at the store and this recipe was perfect. I made this gluten free by using rice flour but you can use all purpose flour. This recipe turned out to be VERY forgiving as in my rush I added all of the broth into the pan instead of adding a small amount then the flour to thicken the sauce BUT to my surprise the sauce thickened nicely! That was a very happy surprise! I served this over rice but pasta would be delicious as well. Jim, Robby and I really enjoyed this dish. This will become a regular on my menu!
INGREDIENTS
1 rotisserie chicken, shed the chicken into pieces. Don’t add the skin
1 onion, chopped
1 Tablespoon olive oil
2 cups chicken stock
1/2 cup dairy free sour cream or regular
1 Tablespoon sweet paprika
1 teaspoon mustard powder
1/4 cup rice flour or all purpose
2 cloves of crushed garlic
Salt to taste
Pepper to taste
Cooked rice for serving/or pasta
DIRECTIONS
In a large skillet over medium heat add the olive oil, garlic and chopped onion. Cook until the garlic and onion have softened, about 5-6 minutes. Add the chicken stock into the pan along with the flour and let cook until you get the desired thickness, if it gets too thick simply add more stock. Add 3 cups of your cooked, shredded chicken. Add paprika, mustard powder and sour cream. Mix well. Add salt and pepper to taste. Once the chicken is warmed through remove from heat and serve warm.
Can be served over cooked rice as we did or over cooked pasta.
Enjoy!
Say Hello to Samantha everyone! Samantha is the beautiful daughter of our dear friends Rick and Ann Marie. You may remember Rick and Ann Marie from an earlier post I wrote about Brunch at the Bedford Village Inn.
Rick and Ann Marie along with all three of their kids, Samantha, Nick and Shaun rented a beach home in Wells, Maine a couple weeks ago. Jim and I crashed their vacation for a couple of days as we were staying about a mile away in our motorhome.
While spending a little bit of time with Samantha last summer, I learned that she loves being in the kitchen and learning new recipes. She was telling me that she had been learning to make spring rolls and crab Rangoon’s from one of her friends Mom. When I said I love crab Rangoon’s but have never made them, That’s when we started planning a day and Sam would be teaching me how to make some of the things she had been learning! Needless to say I was thrilled to be in the kitchen with Samantha and another one of her friends Ashley!
Samantha and Ashley were terrific in the kitchen together, they worked tirelessly chopping, rolling and pinching making these delicious dishes together! I was right there next to them learning, watching and laughing with them in the kitchen! The first dish the girls made were the spring rolls. They used cucumbers, carrots, Asian slaw mix, cooked shrimp, cooked shredded pork (found in Asian markets) and some of them had cooked teriyaki noodles in them for a fun twist. They mixed and matched the filling ingredients and rolled them in rice paper wrappers that were softened in warm water.
The girls were free spirits in the kitchen, adding whatever they wanted using however much they wanted, no measurements were used! The spring rolls were terrific and having each one made a little different made an exciting bite!
One of the things Samantha did that I thought was brilliant was to buy a ring of shrimp cocktail and use how ever many of the shrimp she needed and her family could still enjoy the shrimp ring and cocktail sauce at another meal! All of the work was done for her by doing this, no peeling ,deveining or cooking the shrimp it was all done!
Next up we made the Crab Rangoon’s! This dish just like the last there was no measuring involved but I’ll give an approximate amounts! We made easily 4 dozen Rangoon’s, you can half the recipe but feeding this group we definitely needed that many! Samantha used wonton wrappers, 2 blocks of softened cream cheese and about 3/4 to a cup of onion, celery and imitation crab meat(diced).
One of the biggest tips I took away from Samantha was after she diced the celery she put it in a dish towel and squeezed as much of the liquid out of it she could, I was amazed at how much really came out! I think that may have been Sam’s workout for the day as she get every last drop out of the celery she could! Once the diced, onion, celery and imitation crab were well incorporated into the softened cream cheese it was time to make the Rangoon’s! This is where many hands come in handy! Sam showed each of us how to pinch the filled wontons together just right but she also joked that when her brothers help they make them in all kinds of weird shapes!
While Samantha, Ashley , myself and even Jim made the Rangoon’s Sam’s Mother Ann Marie heated about 3-4 inches of oil (peanut oil or vegetable oil work well) in a large pot, the oil should be heated to just under 350 degrees. These can also be baked or air fried!
As we made them Ann Marie fried them in Batches just until the crab Rangoon’s turned golden brown on the edges.
While the Rangoon’s were frying up Samantha and Ashley made the dipping sauce. Again no measurements, Sam did this all by sight and taste! Hoisin sauce and about 2 dollops of Peanut butter mixed well!
Everything that Samantha and Ashley made was phenomenal! Everyone was quick to get to the table and just like that dinner was devoured and loved by all!
A HUGE Thank You to Samantha , Rick, Ann Marie, Shaun, Nick and Ashley for letting us crash your vacation and make some delicious food!
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