NOT FOUND: home cooking.jpgCoconut Fried Shrimp
Large uncooked, peeled, deveined shrimp (as many as you want)
1/2 cup flour
2/3 cup water
2 cup coconut flakes
1/2 cup bread crumbs
1 tsp. salt
1/2 tsp. baking powder
If you are not allergic to peanuts, the best oil to use for this is peanut oil. Heat up a skillet or deep fryer to 325 degrees. Make sure there is enough of oil to completely cover shrimp. Mix the flour and water together, and in a separate bowl mix bread crumbs with coconut. Dip the shrimp in the flour mixture first, then the bread crumb-coconut mixture. Place the breaded shrimp in the hot oil a few at a time for about 1-2 minutes!! It doesn't take long so watch carefully.
Perfect dipping sauce
1/2 cup of orange marmalade
1/2 tsp. red pepper flakes
4 tsp. rice wine vinegar
Mix in a small sauce pan and heat on low. Place in serving bowl and serve cool or warm.
Italian Chicken Cutlets
4 boneless/skinless chicken breasts
2/3 cups fine dry bread crumbs
1/3 cup fresh grated parmesan cheese
2 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1/8 tsp pepper
1 egg, beaten
2 tbsp milk
1/2 cups flour
2-4 tbsp of olive oil for frying (just barely cover bottom of nonstick pan)
Rinse your chicken well and place in a large ziploc bag, don't seal the bag shut, take an old fashioned meat tenderizer and "beat" the chicken till almost flat, if you don't have one just use a rolling pin or a full can of veggies. Make sure you don't "beat the chicken to pieces", we just want to thin it out to about a 1/3 of a inch. Also, if you do not have all of these ingredients, but instead have the italian bread crumbs, use that. The taste isn't as yummy, but still good.
Combine bread crumbs, parmesan, basil, oregano, salt, and pepper into a medium size bowl. In a separate bowl beat together the eggs and milk then set aside. Spread flour on a plate. Arrange your bowls and plates in a assembly line fashion (it makes it much easier). Cutlets, flour, egg mixture, crumb mixture, empty plate. First roll your cutlets in the flour, dip it into the egg mixture, roll in the crumb mixture, put into the empty plate and repeat with the other cutlets. Bring your skillet to a medium to low heat, line bottom with the olive oil and brown on both sides, about 2 1/2 to 3 minutes on each side. If you like Italian, you and your family will love it.
Blueberry Cobbler
1-(12) ounce package of frozen blueberries
1 can blueberry pie filling
1 1/2 cup flour
2 1/2 tsp baking powder
1/2 tsp salt
1 1/2 stick unsalted butter cut into small pieces
2/3 cup whole milk
1/2 tsp of pure vanilla
Preheat oven to 375 degrees, Butter a 8x8x2 baking dish. Mix the frozen blueberries with a 1/3 cup of sugar and 2 tablespoons of flour. Mix in the canned blueberries and spoon into the baking dish. In a large bowl whisk together remaining 1 1/2 cups of flour and 3 tablespoons of sugar with baking powder and salt. Cut the butter into the flour with a fork or pastry cutter until it resembles cornmeal. Add milk and vanilla, stir in with fork. It will become a sticky dough. Spoon drop (about a tablespoon at a time) onto the blueberries. Sprinkle the top with about 2 tablespoons of sugar and bake about 45 minutes. Really, Really good!!!