Baked Coconut Shrimp

Why fry when baking tastes this good? These succulent shrimp are golden brown and crispy, with just the right amount of coconut. The dipping sauce, similar to that from that famous steakhouse chain, is a must with the shrimp!

1 pound large shrimp, peeled and deveined

1 cup whole wheat or panko bread crumbs

1/2 cup shredded sweetened coconut, coarsely chopped to break up strands

1/2 tsp. coconut extract

Pinch salt and pepper

3 egg whites, well beaten

2 tbsp. water

1/2 tsp. coconut extract

MARMALADE DIPPING SAUCE

1/4 cup low sugar orange marmalade or apricot preserves

1 tsp. Dijon mustard

1/2 tsp. creamy horseradish

Pinch salt and pepper

1. Rinse shrimp and dry on paper towels. Prepare marmalade dipping sauce; set aside.

2. Combine bread crumbs, coconut, coconut extract and a pinch of salt and pepper in a shallow bowl. In another shallow bowl beat together egg whites, water and coconut extract.

3. Heat oven to high broil. Dip dry shrimp in egg white mixture; roll in coconut mixture to cover all sides. Place shrimp on a baking stone; spray with nonstick cooking spray.

4. Place shrimp on middle rack in oven. Broil for 3-4 minutes, until tops begin to brown. Switch oven to 450º and continue baking shrimp for 10-11 minutes or until golden brown and cooked through. Yield: 4 servings.

Crockpot Pot Roast

Good old fashioned pot roast with all of the trimmings really signifies down home cooking. Because this has meat and vegetables all in one, I usually serve this with a hearty salad and some warm crusty bread with butter. Perfect with a glass of red wine or apple cider.

1 3 to 4 pound beef roast

4 large potatoes, peeled and quartered

6 large carrots, peeled and cut into chunks

1 small onion, sliced

5 cloves of garlic, minced

1/2 cup beef broth

1/4 cup red wine (stout like Merlot)

1 tbsp. dried parsley

1/2 tsp. dried thyme

1/8 tsp. paprika

Salt and pepper to taste

1. Trim most of fat off roast. Season lightly with salt and pepper.

2. Place potatoes, carrots and onion in crockpot. Stir in garlic. Place roast on top.

3. Stir together broth, wine, parsley, thyme, paprika and salt and pepper. Pour over and around roast. Cover and cook on low heat for 8 hours until roast and veggies are tender. Remove meat and vegetables and thicken liquid with cornstarch if desired. Yield: 6 servings.

Apple Stuffed Pork Chops

Apple stuffed pork chops scream fall to me. This savory pork 'n stuffing main dish is perfect on a crisp fall evening with a side salad and mug of warm apple cider.

4 pork chops, 1 to 1-1/2-inches thick

1 box (6 ounces) cornbread stuffing mix

1-1/2 cups hot chicken broth

1 cup chopped apple

1/4 cup chopped onion

2 tbsp. chopped parsley

1. Heat oven to 350º. Season each pork chop with salt and pepper to taste. Make a pocket in each chop by cutting between rib bones.

2. Combine stuffing mix, chicken broth, apple, onion and parsley; mix well.

3. Stuff each chop with 1/2 cup stuffing. Place in 11x7-inch baking dish. Spoon remaining stuffing around chops.

4. Bake, uncovered, for 1 hour and 15 minutes, turning once halfway through baking. Yield: 4 servings.

Hearty Split Pea Soup

In my quest for a hearty homemade split pea soup, I came up with this delicious recipe. This has excellent flavor and consistency, and is easily adaptable to personal tastes. When I have leftover ham or Canadian bacon I throw some of that in the pot, too. (Tonight I used chopped Canadian bacon and bacon bits).

1 package (16 ounces) dry, green split peas

4 cups water

2 cups chicken broth

1/4 cup real smoked bacon bits

1 large potato, peeled and diced

2 medium carrots, peeled and sliced

1 large celery stalk, sliced (leafy top included)

1 small onion, chopped

2 tsp. chicken bouillon

1 tsp. salt

1/2 tsp. pepper

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/4 tsp. dry thyme leaves

1/4 tsp. dry marjoram

1. Rinse split peas in cold water. Combine all ingredients in a Dutch oven or large sauce pan; bring to a boil. Reduce heat and cover. Simmer, stirring occasionally, 1-1/2 hours. Reseason to taste if necessary. Yield: 6 servings.

Creamy Three Cheese Macaroni

I never thought I would find a better Macaroni and Cheese than my original favorite, but this healthier version compares in taste and texture but not in calories and fat! It's simply fabulous!!

3 cups uncooked elbow macaroni

1/3 cup flour

2-2/3 cups lowfat 1% milk

1-1/2 cups (6 ounces) shredded reduced fat Sharp Cheddar cheese

3 ounces process light American cheese (Velveeta)

2 tbsp. grated reduced fat Parmesan cheese

1/4 tsp. salt

1/4 tsp. dry mustard

1/8 tsp. pepper

1. Heat oven to 375º. Spray a 2-quart casserole dish with cooking spray. Cook macaroni according to package directions for 6 minutes.

2. Sprinkle flour into a large saucepan. Gradually whisk in milk; cook and stir over medium heat until thick and bubbly. Reduce heat to medium-low; stir in cheeses and cook and stir for 2 more minutes, until cheeses are melted and sauce is creamy. Remove from heat and stir in salt, mustard and pepper. Stir in macaroni.

3. Pour into prepared casserole dish. Bake for 30 minutes, until hot and bubbly. Yield: 8 servings.

Macaroni and Cheese

I have two homemade macaroni and cheese recipes I use, this one and a healthier version (which is also phenomenal). This is my old faithful, though, and for good reason. One rich and creamy bite and you'll see why.

2 cups uncooked elbow macaroni

1/2 cup butter

1/2 cup flour

1-3/4 cups milk

1 cup sour cream

1/4 cup grated Parmesan cheese

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. dry mustard

3 cups (12 ounces) grated Sharp Cheddar cheese, divided

1. Preheat oven to 350º.

2. Cook macaroni in salted boiling water according to package directions. Drain and rinse with cold water. Pour into a 2-quart baking dish.

3. In a saucepan, melt butter and stir in flour. Cook and stir for one minute. Gradually stir in milk. Add sour cream, Parmesan cheese, salt, pepper and mustard. Cook over medium-low heat, stirring constantly, until sauce bubbles and thickens. Stir in half of the Cheddar cheese until melted.

4. Toss macaroni with remaining Cheddar cheese. Pour sauce over macaroni and mix thoroughly.

5. Bake, uncovered, for 1 hour, or until bubbly and browning. Yield: 6 servings.

Bow Tie Pasta Puttanesca

This is one of my personal favorite dishes. The hot Italian turkey sausage makes this dish! A hearty salad and glass of red wine compliment this filling pasta entree nicely.

8 oz. hot Italian turkey sausage, casings removed

1/2 cup onion, chopped

2 cloves garlic, minced

1 can (14 oz.) tomato puree

1 can (14 oz.) petite diced tomatoes

1 tsp. Italian seasoning

Pinch each sugar, salt and pepper

1/2 cup sliced black olives

1/4 cup reduced fat Parmesan cheese

12 oz. farfalle (bow tie pasta)

1. In a medium skillet, crumble and cook sausage with onion and garlic over medium-high heat until turkey is browned. Stir in tomato puree, tomatoes, seasonings and olives. Cook, covered, over medium-low heat for 40 minutes.

2. Cook pasta according to package directions. Drain. Serve sauce over pasta; sprinkle with Parmesan cheese. Yield: 6 servings.

Honey Mustard Pork Scallopine

This recipe humbly earned me a 4th place win in a 1998 Taste of Home Quick Cooking magazine contest.

4 thin cut boneless pork chops

2 tbsp. honey

2 tbsp. spicy mustard

1/4 cup fine dry bread crumbs

1/4 cup finely crushed buttery crackers

2 tbsp. butter

1. Pound pork chops to about 1/8-inch thickness between waxed paper.

2. In a small bowl, combine honey and mustard; mix well. In a shallow dish, combine bread crumbs and cracker crumbs.

3. With a pastry brush, generously coat both sides of pork slices with the honey-mustard sauce. Coat in crumbs.

4. In a heavy skillet, melt butter over medium-high heat. Cook pork 4 minutes per side until crisp and lightly browned. Yield: 4 servings.

BBQ Strip Steak

This marinade ROCKS, oh yeah! This would be great on any favorite tender cut of steak or pork. Earmark this as a must try!

1/3 cup olive oil
1/3 cup Worcestershire sauce
3 tbsp. minced garlic
2 tbsp. steak seasoning
1 tbsp. sweet and smoky chipotle seasoning
1 tbsp. red wine vinegar
1 tsp. Italian seasoning
1/2 tsp. cracked black pepper
4 strip steaks, 1 1/2 to 2 pounds total

1. Whisk together olive oil, Worcestershire sauce, garlic, seasonings, vinegar and pepper in a gallon size Ziplock bag. Add steak and turn to coat. Refrigerate and marinate at least 6 hours, turning bag often to evenly distribute marinade.

2. Discard marinade and grill steaks over medium hot coals until desired doneness. Yield: 4 servings.

Salmon with Honey Lime Butter

This is an excellent, very flavorful salmon recipe. The citrus butter combo is fantastic. I serve this with rice pilaf and a fresh seasonal vegetable. A light white wine like Riesling or Gewurztraminer is a good compliment to this entree.

4 large salmon steaks or 2 salmon filets (about 1 pound each)

1/4 cup canola oil

1/4 cup olive oil

1/4 cup lemon juice

1/4 cup lime juice

2 green onions, thinly sliced

1 tbsp. dried parsley

1 tsp. crushed dried rosemary

1/4 tsp. salt

1/8 tsp. pepper

Honey-Lime Butter (recipe below)

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1. Palce salmon in a shallow dish. Combine remaining ingredients and mix well; pour over salmon. Cover and refrigerate for 30 minutes. Drain; discarding marinade.

2. Grill salmon over medium coals, skin side down, for 15-20 minutes or until fish flakes easily with a fork. Serve with Honey-Lime Butter. Yield: 4 servings.

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HONEY-LIME BUTTER

4 tbsp. butter, softened

1 tbsp. lime juice

1 tbsp. honey

1 small clove garlic, minced

1 tbsp. dried parsley

1/2 tsp. finely grated lime peel

1/8 tsp. crushed red pepper flakes

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1. Beat all ingredients in a small bowl until well blended. Shape butter into a roll about 1-inch in diameter. Wrap in plastic wrap and chill. Cut into slices and serve with salmon.

Chicken Pecan Pitas

These are great when you have leftover chicken to use up. Perfect in the summer when you don't want to fuss with a hot kitchen. This versatile recipe is adaptable to different fruits and nuts like mandarin oranges, berries, cashews and/or pistachios as well.

3 cups cooked chicken, shredded in chunks

1 can (8-1/4 ounces) crushed pineapple, drained

1 cup red and green grapes, halved

1/2 cup finely chopped celery

1/4 cup minced onion

3 tbsp. chopped pecans

1/3 cup mayonnaise

1/4 cup sour cream

1 tsp. Dijon mustard

1/2 tsp. salt

1/4 tsp. white pepper

1/8 tsp. paprika

4 whole wheat pitas, cut in half

Large lettuce leaves

1. In a medium bowl, combine chicken, pineapple, grapes, celery, onions and pecans.

2. In another bowl, combine mayonnaise, sour cream, mustard, salt, pepper and paprika until creamy. Pour over the chicken mixture and toss gently.

3. Line each pita pocket with a large lettuce leaf. Gently stuff 1/2 cup chicken mixture into each pita pocket half. Yield: 4 whole pitas.

Grilled Apricot Mustard Sausages

This is just soooo good! Perfect when you want a change of pace on the grill. The apricot mustard dip would be awesome with savory chicken sausages, too.

1/2 cup apricot preserves

1/3 cup Dijon mustard

Pinch salt and pepper

1 pound sweet Italian sausages

1. Prepare grill for direct grilling. Combine preserves, mustard and salt and pepper in a small bowl; mix well.

2. Grill sausages over medium-hot coals for 20 minutes, turning once. Baste with preserve mixture and continue grilling 3 minutes more, turning once, or until sausage is lightly browned and cooked through. Serve with remaining preserve mixture for dipping. Makes 4 servings.

Teriyaki Beef Kabobs

Because of the long marinating time, the teriyaki flavor is abundant through and through. Don't be skeptical of the ketchup in this teriayki recipe. It's definitely a key ingredient in the amazing flavor (and not "ketchupy" at all).

1/2 cup ketchup

1/2 cup soy sauce

1/2 cup sugar

1 tsp. garlic powder

1/2 tsp. ground ginger

1-1/2 pounds beef sirloin steak, cut into cubes

1 can (20 ounces) pineapple chunks or one fresh pineapple, cubed

Assorted fresh vegetables prepared for kabobs (mushrooms, zucchini, sweet pepper, onion)

1. In shallow dish or large plastic bag, combine ketchup, soy sauce, sugar and garlic powder. Add beef and toss to coat. Cover and refrigerate at least 8 hours, or overnight. (Go for the overnight marinating).

2. Alternately thread meat, pineapple and vegetables on skewers. Bring marinade to a boil over medium-high heat. Reduce heat and simmer for 10 minutes.

3. Grill kabobs above medium coals, turning often, until meat is done and vegetables are tender. Serve marinade over kabobs. Yield: 4 to 6 servings.

Sesame Chicken Strips

These super yummy chicken strips make a great appetizer, or serve them as a main dish with your favorite sides. The honey mustard dip is da bomb!

1/2 cup mayonnaise

1 tsp. dried minced onion

1 tsp. dry mustard

1 cup crushed butter-flavor crackers

1/3 cup sesame seed

1/4 tsp. pepper

1/4 tsp. paprika

1 pound boneless, skinless chicken breast OR chicken tenderloins

SAUCE:

1/2 cup mayonnaise

2 tbsp. honey

1 tbsp. Dijon mustard

1. In a bowl, combine 1/2 cup mayonnaise, onion and 1 tsp. mustard. In another bowl, combine crackers, sesame seeds, paprika and pepper.

2. Cut chicken lengthwise into 1/4-inch strips if using breasts. Dip strips into mayonaise mixture, then into the cracker mixture. Place a single layer on a large greased baking sheet. Bake at 425º for 15 to 18 minutes or until juices run clear.

3. Combine sauce ingredients and serve with chicken strips. Yield: 4 servings.

BBQ Beef Sandwiches

This is by far my favorite bbq sandwich! They're perfect on a hot summer day when it's too hot to fuss with cooking. I highly recommend Sweet Baby Ray's barbecue sauce above all others! And to really get crazy, try a small scoop of cole slaw on the beef...Mmmm! Corn on the cob, baked beans and watermelon round out this perfect summer meal.
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1 3-pound beef brisket or pot roast

1/2 cup water

3 tbsp. vinegar

2 tbsp. Worcestershire sauce

1 tsp. chili powder

3 cups barbecue sauce

Kaiser rolls or large hamburger buns

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1. Trim fat from brisket. Cut brisket, if necessary, to fit in a 3-1/2 to 4-quart crock pot.

2. Add water, vinegar, Worcestershire sauce and chili powder. Cover and cook on low setting 8 to 10 hours, or on high setting 4 to 5 hours.

3. About 1 hour before serving, remove the meat from the crock pot. Discard cooking liquid. Using two forks to pull, shred meat return to crock pot. Stir in barbecue sauce. Cover and cook on high setting 30 minutes or until heated through. Serve on rolls or hamburger buns. Yield: 12 to 16 sandwiches.

Pasta Primavera

This tasty meatless treasure comes from Cooking Light. The abundance of veggies remind me of dining al fresca on a warm summer evening, but this is certainly delicious any time of year. Serve with a nice crusty Artisan bread and a bottle of Chardonnay to share to round out the meal.

1-1/2 cups baby carrots

8 oz. cavatappi or fusilli pasta

1 tsp. olive oil

2 cups baby broccoli florets (or asparagus tips)

1/2 cup chopped onion

3/4 cup frozen baby peas

2 garlic cloves, minced

1/2 tsp. salt

1/4 tsp. cracked pepper

1/3 cup dry white wine

1/3 cup fat free half and half

1/4 cup heavy whipping cream

1 tbsp. lemon juice

1/4 cup grated reduced fat Parmesan cheese

Fresh basil, sliced, to taste (optional)

1. In a large saucepan, bring 2 quarts water and 1/2 tsp. salt to a boil; add carrots and cook for 3 minutes. Remove carrots with a slotted spoon. Add pasta to water; cook according to package directions.

2. Heat olive oil in a large skillet over medium-high heat. Add broccoli and onion; saute' for 3 minutes. Add carrots, peas, garlic, salt and pepper; saute' 2 minutes. Stir in wine, fat free half and half, cream and lemon juice; cook 1 minute. Add pasta and Parmesan cheese; stir to coat. Remove from heat; stir in basil if desired. Yield: 4 servings.

Baja Fish Tacos

I'm a HUGE fish taco fan, so I devised this recipe to clone the "to die for" fish tacos I've eaten in restaurants. These are great served with a black bean and corn side (black beans, corn, cilantro, spices and fresh lime juice), and a cold Corona with fresh lime!

1/4 cup light sour cream

3 tbsp. mayonnaise

1/2 tbsp. fresh lime juice

1/4 tsp. ground cumin

1/4 tsp. chili powder

1/8 tsp. each onion powder and garlic powder

Pinch each salt and pepper

1 pound cod or other firm white fish filets, cut into 1-inch pieces

1 tbsp. canola oil

1 tbsp. fresh lime juice

8 corn tortillas, warmed

Toppings: shredded cabbage, shredded Cheddar cheese, chopped tomatoes, sliced scallions, fresh lime juice and salsa

1. In a small bowl combine first 7 ingredients; set aside. Toss fish, oil and lime juice together; pour into a large nonstick skillet coated with nonstick cooking spray. Saute', stirring constantly, over medium-high heat for 5 minutes, or until fish flakes easily.

2. Evenly fill corn tortillas with fish. Top each taco with cabbage, shredded Cheddar cheese, chopped tomatoes, sliced scallions, a squeeze of fresh lime juice, salsa and 1 tbsp. sour cream mixture. Yield: 4 servings.

Grilled Szechuan Chicken Salad

This is a hearty main dish salad perfect on a hot night. Serve with fresh iced tea or a refreshing white wine spritzer.



1 pound boneless, skineless chicken breasts

Seasoned pepper

1 can (8 ounces) pineapple slices

3 tbsp. vegetable oil

2 tbsp. soy sauce

2 tbsp. reserved pineapple juice

1 tbsp. vinegar

1 tbsp. honey

1/4 tsp. ground ginger

Mixed greens (lettuce, red onion, grated carrots, red pepper and broccoli)

Peanuts

1. Lightly sprinkle chicken breasts with seasoned pepper. Grill; slice into strips.

2. Reserve 2 tbsp. juice from pineapple. In a covered jar, combine vegetable oil, soy sauce, pineapple juice, vinegar, honey and ginger. Shake well.

3. Brush pineapple slices with dressing; grill 2 to 3 minutes.

4. Arrange chicken and pineapple over lettuce and vegetables. Sprinkle with peanuts. Top with salad dressing. Yield: 4 servings.

Cajun Jambalaya Fettucine

Open up the windows and turn on the oven fan as this spicy dish cooks. The hot spices are intoxicating, but ohhh sooo delicious!! (Must like hot n spicy food to appreciate this one)! Goes well with a hearty red wine like Merlot or Shiraz.

1 tsp. salt

1/4 tsp. white pepper

1/4 tsp. cayenne pepper

1/4 tsp. paprika

1/8 tsp. garlic powder

1/8 tsp. onion powder

3 boneless, skinless chicken breast halves (about 3/4 pound)

1/2 pound medium to large shrimp, peeled and deveined

1 box (12 ounces) spinach and plain fettucine blend

2 tbsp. olive oil

1/2 pound smoked kielbasa, cut into small chunks

1 medium tomato, chopped

1 small bell pepper, sliced

1 small white onion, sliced in small pieces

1-1/2 cups chicken broth, divided

2 tbsp. white wine


1. Make a Cajun seasoning blend by combining the salt, white pepper, cayenne pepper, paprika, garlic powder and onion powder in a small bowl.

2. Cut the chicken breasts into bite-size pieces. Use about one-third seasoning blend to coat the chicken pieces. In another bowl, sprinkle another one-third of the spice blend over the shrimp.

3. Start the pasta cooking according to package directions.

4. While the fettucine cooks, heat 1 tbsp. of the olive oil in a large frying pan or skillet over high heat. When the oil is hot, saute' the chicken in the pan for about 2 minutes or until chicken starts to turn brown.

5. Add the shrimp to the pan with the chicken and cook for another 2 minutes, stirring occasionally. When the chicken and shrimp have been seared, pour the contents of the pan onto a plate or into a bowl (separate the chicken and shrimp as they will be added back to the pan at different stages).

6. Put the pan back over the high heat and add the remaining 1 tbsp. of oil to the pan. Add the kielbasa, tomato, pepper, and onion. Sprinkle on the remaining spice blend and saute' for about 5 minutes or until veggies begin to soften and turn dark brown.

7. Add the chicken back to the skillet and pour 3/4 cup of the chicken broth in the pan. Cook over high heat until the broth has been reduced to just about nothing. Add the remaining 3/4 cup of broth and shrimp to the pan, stirring constantly and scraping the blackened bits on the bottom of the pan. Reduce the broth a bit more, then turn the heat down to low.

8. Stir the wine into the pan and simmer over low heat for 2 more minutes. Drain fettucine and spoon onto plates. Top with jambalaya. Yield: 4 servings.

Grilled Pizza

This is no ordinary grilling recipe. Pizza cooked on the grill is so much better (and more fun) than pizza cooked in an oven. Serve it with a fresh salad and some ice cold microbrew on a hot summer night and prepare for rave reviews!

DOUGH

1 cup flat beer

2 tbsp. butter or margarine

2 tbsp. sugar

1 tsp. salt

2-1/2 cups all purpose flour

1 package active dry yeast (2-1/4 tsp.)

TOPPINGS

Olive oil

Pizza sauce (recipe below)

Seasonings: finely chopped garlic and fresh or dried herbs

Toppings: any combination of ham, pepperoni, sausage, chicken, grilled veggies, olives, pineapple, pepperoncini, jalapeno and desired cheese


1. For dough, dissolve yeast in warm beer (105º to 115º). Add butter, sugar, salt, and flour. Mix until dough forms a ball and cleans sides of bowl. Turn onto floured surface and knead until elastic (several minutes). Place in a greased bowl, turning to grease top. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour. Punch down dough.

2. Divide dough into 4 balls. Roll on lightly floured surface and pat out dough to 1/4-inch thickness to make small circles. Brush each circle lightly with olive oil.

3. Spray hot grill rack with nonstick cooking spray to help prevent sticking. Vegetables such as mushrooms, bell peppers, yellow squash and zucchini need to be grilled before using them as toppings, so grill desired veggies until tender.

4. Place circles directly above medium coals (they will not fall through the grill rack). Grill circles, uncovered, until dough starts to bubble in spots on the top and the bottom is lightly browned. Turn over using tongs. Continue to grill until the other side is cooked but not browning (just a minute or two), then remove crusts from heat.

5. Brush each browned side of crust with sauce. Top with herbs, meats, vegetables, and cheese. Grill, covered, about 5 minutes until cheese melts, bottom of crust is crisp and pizza looks done. Yield: 4 individual pizzas.

*This delicious beer pizza dough comes from and old friend, Pam, on an old cooking board I used to frequent. Remains a favorite to this day.



PIZZA SAUCE

1 can (15 ounces) tomato puree

1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. garlic powder

1/4 tsp. dried basil

1/4 tsp. dried oregano

1/4 tsp. ground thyme


1. Combine all ingredients in a saucepan over medium heat.

2. When the sauce begins to bubble, reduce heat and simmer for 30 minutes, stirring often.

3. Remove the sauce from the heat and let it cool. Store in refrigerator or use immediately. Yield: 1-1/2 cups.