Family favorites
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
This recipe has been around for a long time but I just recently made it and I’m disappointed it took me so long to make as this is super good and very versatile. This is a no bake dessert that is made with simple ingredients that you can change up to your families liking. I made it as written and used cherry pie filling but you can use any pie filling you like! I split this into two 8×8 pans as half of it was being sent into Jim’s national guard unit. The picture below is the picture Jim sent me shortly after he put the dessert out. I’d say they liked it.
I recommend taking the dessert out of the fridge 30 minutes before serving.
INGREDIENTS
1 9 inch pre baked angel food cake
8 ounces cream cheese at room temperature
1/2 cup powdered sugar
1/2 cup milk
12 ounces of cool whip-thawed
2 can of cherry pie filling (42 ounces)
DIRECTIONS
In a large bowl whip the cream cheese, powdered sugar and milk until smooth. Gently fold in the whipped topping.
Break the cake into small pieces and add into the whipped mixture and fold to combine. Pour the mixture into a 9×13 inch baking pan spreading evenly. Spread the cherry pie topping on top covering the whipped mixture creating an even layer.
This should be stored in the fridge but taken out of the fridge 30 minutes before serving.
Enjoy!
Anne
I pinned this recipe ages ago but just made them for the first time a few weeks ago and have made them weekly since! These got RAVE reviews not only from my family but from Jim’s Army National Guard unit along with my Dad’s gun club. Both places I sent them into there was not a crumb to be found! These are great as a morning bite with a cup of coffee or a simple dessert to share!
INGREDIENTS
2 cups all purpose flour
2 cups firmly packed brown sugar
1/2 cup butter, softened
1 cup chopped pecans
1 teaspoon cinnamon
1 teaspoon baking soda
Pinch of salt
8 ounces sour cream
1 teaspoon vanilla
1 large egg
2 cups peeled chopped apples, I used honey crisp.
DIRECTIONS
Heat oven to 350 degrees. In a large bowl combine flour, brown sugar and butter. Beat at low speed until crumbly. Stir in nuts. Press 2 3/4 cups of this mixture into the bottom of an un greased 13×9 pan.
Add the following ingredients into the remaining crumb mixture, cinnamon, baking soda, salt, sour cream, vanilla and egg. Mix well to combine. Stir in the apples and spoon evenly over the crumb mixture.
Bake at 350 for 30-35 minutes. Mine were done in 30 minutes. When an inserted toothpick comes out clean they are done. Can be served warm or cold. May I suggest some vanilla ice cream?
Enjoy,
Anne
This is an easy copy cat recipe from the Applebees menu. I made these along with some jalapeño poppers to start our game day menu and these were the most loved dish of the day! I made the wonton shells the day before and stored them in a ziplock bag until I was ready to assemble. I also used some shredded rotisserie chicken to make the dish even easier to come together. This is a great party dish! Full of flavor and a little zing from the hoisin sauce.
INGREDIENTS
24 wonton wrappers
Olive oil
1 package dole chopped sesame Asian salad kit
Salad dressing from the kit
1 1/2 cooked shredded chicken- I used a rotisserie
Hoisin sauce if desired for drizzling
DIRECTIONS
Pre heat oven to 350 degrees. Brush or spray the wonton wrappers with olive oil. Place the wontons into muffin cups making the wontons into little cups. Bake 10-12 minutes or until crispy and lightly golden brown.
Meanwhile in a large bowl combine salad and cooked shredded chicken mix well, add the salad dressing mixing well again.
Remove the wonton wrappers from the oven and when they are cool add the salad mixture into each “cup”
Drizzle hoisin sauce on top if desired.
Enjoy!
Anne
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