29 de febrero de 2016


1 (18 to 19 oz) box cake mix, any flavor (including ingredients to make cake)
2 cups icing -- you'll want to ...make various colors and have fun and "create".

Preheat oven to 350. Grease and flour Classic Batter Bowl, or spray with non-stick vegetable spray. Prepare cake mix according to package directions, pour batter into prepared Batter Bowl, and bake 50 to 60 minutes, or until Cake Tester inserted in center of cake comes out clean. Cool cake in Bowl on Non-Stick Cooling Rack 15 minutes, then invert bowl on rack and leave in place 3 to 4 hours for cake to release from bowl. Cool thoroughly before decorating.
To assemble: With Serrated Bread Knife, trim wide end of cake to make a flat surface for cake to rest on. Turn cake over to rest on flat bottom and slice in half vertically from narrow end at top to wide end at bottom. Arrange the halves on coconut with the two bottom surfaces pressed together; the two narrow ends will form the egg.
Decorate with your favorite icings, candies and sprinkles.
Makes 12 to 15 servings.
Same concept when it is football season - I'll bake a cake, and then turn it out onto the stackable cooling rack. Once cool, I'll split the cake down the middle and put the two ends together to form a football. A little brown icing - and white icing laces....laid in a bed of green coconut and we've got our football.
Spread with chocolate icing. Fill Easy Accent Decorator with vanilla icing and pipe "lacing" up center of football.

28 de febrero de 2016

Pink Velvet Cupcakes RECIPE FOR TODAY

Pink Velvet Cupcakes

Serves 12

1 1/2 cups flour
3/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/2 cup butter, room temperature
1/4 cup sugar
1/4 cup brown sugar
2-3 drops pink food coloring
2 eggs, room temperature
2 tsp vanilla
1/2 cup low fat buttermilk, room temperature

Whipped Cream Cheese Frosting
6 oz reduced fat cream cheese, softened
1/4 cup butter, room temperature
3-4 cups powder sugar
2 tsp vanilla
2 tbsp fat free half & half
2-3 drops pink food coloring (optional)
Seasonal sprinkles (optional)

To make cupcakes
Preheat oven to 350
Line a muffin tin with cupcake liners or spray with nonstick spray, set aside
In a medium bowl whisk together flour, baking powder, baking soda & salt, set aside.
In the bowl of a stand mixer cream together butter and sugars until light and airy, about 3-4 minutes
Add in food coloring, I started with 2 drops, until just mixed in
Add in 1 egg at a time, mixing until just combined, scraping the bowl as needed
Add in vanilla.

Alternating with flour and buttermilk slowly add in each in 3 parts each, mixing until just combined and scraping down the sides as needed
Add in more food coloring as needed to reach desired color
Using a large ice cream scoop divide batter into prepared muffin tin
Bake for 13-15 minutes, or until cupcake tops spring back when touched in the middle
Remove from oven and let cool for 10 minutes in pan then remove cupcakes and let cool completely on wire rack before frosting.

For the frosting
In the bowl of a stand mixer with a whisk attachment whip cream cheese until smooth
Add in butter and whip until light and airy
Slowly add in powder sugar, in 1/2 cup intervals, whipping until smooth until adding additional powder sugar
Beat in vanilla.

Taste and add in more powder sugar until desired sweetness is reached
If you would like to make a colored frosting add in desired food coloring, starting with 1-2 drops adding more as needed
Once cupcakes are cooled place frosting into a piping bag or using a knife cover cupcakes

Sprinkle with preferred sprinkles
Serve & ENJOY!!

Store in the refrigerator if not using right away, but let come to room temperature before serving.

27 de febrero de 2016

Soft Honey Wheat Rolls RECIPE FOR TODAY

Soft Honey Wheat Rolls
1 1/2 - cup all-purpose flour
1 - cup Gold Medal white whole wheat flour
3 - tablespoons honey, divided
1 - pkg. (1/4 oz or 2 1/4 tsp) active dry yeast
1/2 - teaspoon salt
3/4 - cup warm water (120 to 130 degrees)
2 - tablespoon butter, melted + additional 1 tablespoon to brush on rolls

In a large bowl, combine whole wheat flour, 1 cup all purpose flour, 2 tablespoons honey, yeast and salt.
Add water and 2 tablespoons melted butter; beat on medium speed for 3 minutes or until smooth. Add additional 1/2 cup all purpose flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 4-6 minutes. Shape into a ball, cover dough and let rest about 10 minutes.
Divide dough into 12 pieces. Shape each into a ball. Place in a greased 9-inch round baking pan. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 375 degrees for 11 - 14 minutes or until lightly browned. Combine 1 - tablespoon honey with 1 - tablespoons melted butter and brush on warm rolls before serving.
Adapted from: Taste of Home Magazine

Spiced Carrot Muffins RECIPE FOR TODAY

Spiced Carrot Muffins
1 3/4 - cups all purpose or whole wheat flour
1/2- cup sugar or applesauce
1/2 - cup brown sugar
2 - teaspoons baking powder
3/4 - teaspoon baking soda
1/2 - teaspoon salt
2 - teaspoons pumpkin pie spice
3/4 - cup plain or Greek yogurt
4 - tablespoons unsalted butter, melted
1/2 - teaspoon vanilla extract
1 - large egg
1/4 - cup milk
2 - cups peeled, shredded carrots or
3/4 - cup pureed carrots
1/2 - cup raisins, optional

Preheat oven to 375. Line 12 cups of a standard muffin tin with paper liners; set aside. If not using muffin liners spray each muffin tin with baking spray.
In a large bowl, stir together flour, sugars, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
In a separate bowl, whisk together yogurt, milk, butter, egg and vanilla. If using pureed carrots add the pureed carrots to the wet ingredients.
If using shredded carrots fold into the batter last. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined. Fold in shredded carrots and raisins if using.
Spoon batter into prepared muffin cups and bake for about 20 minutes or until golden brown or when a toothpick inserted comes out clean.
If you want to use less sugar in this muffin recipe you can decrease the sugar amounts to 1/4 cup each.
Cook's Note: You can also use half whole wheat and half all purpose flour.
Recipe adapted from: Marthastewart.com

Easy Deviled Eggs RECIPE FOR TODAY

Easy Deviled Eggs
from Mommy's Kitchen
12 - large eggs
1/4 - cup mayonnaise
1 1/2 - tablespoons sweet pickle relish
1 - teaspoon yellow mustard
salt & pepper to taste
paprika for garnish

Place the eggs into a medium size pot, cover with water and bring to a boil.
Remove from heat and cover the pan, let stand for 20 minutes.
Pour off the hot water and refill the pot with cold water.
Crack the eggshells all over and let them sit in the cold water for 5 minutes.
Peel the eggs, cover and chill for at least 1 hour. Halve the eggs lengthwise.
Remove the yolks and transfer them to a small bowl. Mash the yolks with a fork, then stir in the filling ingredients.
Season with salt and pepper. Scoop up the filling and add to a small zip lock bag.
Using scissors cut off a small part of the end.
Squeeze the filling mixture into each egg white half. Sprinkle the tops with paprika.
Recipe Source: Georgia Cooking in a Oklahoma Kitchen

Zucchini Bread Muffins RECIPE FOR TODAY

Zucchini Bread Muffins
from Mommy's Kitchen
2 - large eggs
1/2 - cup vegetable, canola or coconut oil
1/2 - cup unsweetened applesauce or homemade
1 - teaspoon vanilla extract
1 - cup light brown sugar
2 - cups shredded or pureed zucchini squash
2 - cups all purpose flour or half whole wheat flour
1 - tsp salt
1 - tsp soda
1/2 teaspoon baking powder
3 - teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup chopped nuts, optional
Preheat your oven to 350 degrees. Grease a muffin tin with non stick baking spray or use muffin liners.
In a large bowl using an electric mixer on medium speed beat together the eggs, oil, vanilla, applesauce and pureed or shredded zucchini.
Add all the dry ingredients and mix until everything is combined. Add nuts and pour the batter into muffin tins, filling each tin about 3/4 full.
Bake at 350 degrees for 15-18 minutes or until golden brown and a toothpick inserted into center of muffin comes out clean. Let cool slightly before removing from muffin tin.
Recipe yields about 12-14 muffins

Easy Grilled Fish Tacos RECIPE FOR TODAY

Easy Grilled Fish Tacos
from Mommy's Kitchen
1 – lb fresh tilapia, cod, flounder, haddock, or mahi mahi fillets
2 – medium limes, halved 
1 – clove garlic, minced
dash of cumin
1/8 - 1/4 – teaspoon smoked paprika
2 – tablespoons canola or vegetable oil
kosher salt and pepper to taste 
¼ - cup cilantro, coarsely chopped 
1 - bag tri - color coleslaw
1 - container marketside  mild pico de gallo or homemade 
queso fresco cheese 
8 - corn tortillas

1. Cut the fish fillets in equal size pieces (so they cook evenly). Lay the fish into an 8 x 8 baking dish, and squeeze half a lime over the fish. 

2. Add garlic, cumin, smoked paprika, and one tablespoon oil. Season with salt and pepper and turn the fish to evenly coat each piece. Cover and refrigerate to marinade for at least 15 minutes.

3. Combine the coleslaw and the cilantro in a medium size bowl. Squeeze a lime half over the coleslaw and add remaining one tablespoon of oil. Toss, add salt and pepper to taste, and set aside. 

4. Warm the tortillas by heating a medium size pan or grill pan over medium high heat. Heat tortillas one at a time, flipping to warm both sides. Continue with remaining tortillas. Wrap warm tortillas in a clean cloth or use a tortilla warmer. Set aside while you cook the fish. 

5. Brush the grates of an indoor grill pan with oil and heat over medium high heat until hot. Remove the fish from the marinade and place on the grill pan. 

6. Cook without moving until the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2-3 minutes more. Transfer fish to a serving platter.

To serve cut the fish into pieces, place into a warm corn tortilla. Serve with pico de gallo, seasoned coleslaw, additional lime juice, avocado slices, and queso fresco cheese. 

servings 8 
inspired by Chowhound Fish Tacos

photos and recipe created for Walmart and Food.com

The Ultimate Cinnamon Roll RECIPE FOR TODAY

the ultimate cinnamon roll

the ultimate cinnamon roll

from comfortablefood.com


how to

For the dough:
  • In a medium saucepan, stir the milk, oil and sugar together and heat until hot, but not quite boiling.
  • Remove from heat and let cool to warm.
  • Mix in the yeast and wait for it to activate - when the top becomes foamy.
  • Put the flour in a large mixing bowl, and make a well in the center, then pour in the milk/yeast mixture and stir until just combined, cover with a damp cloth and leave in a warm, draft-free place, for about an hour.
  • After an hour, remove the towel and stir in the baking powder, baking soda, salt and remaining cup of flour.
(you can use the dough immediately, or keep it refrigerated for up to 3 days, punching it down if it rises over the top of the bowl - it is easier to work with chilled)
To make the rolls:
  • Grease several baking dishes with butter or cooking spray, depending on size, you should fit about 6 - 8 rolls per pan.  (disposable aluminum pans work great for freezing extra rolls)
  • Take half of the dough from the bowl and roll it out into a large rectangle, about 30 x 10" (76 x 25 cm). (the dough is very sticky, so be sure to flour your surface well, it should also be very thin)
  • Using  a pastry brush, brush half of the melted butter all over the dough.
  • Mix the two sugars and cinnamon together, and spread half of the mixture evenly over the dough.
  • Starting from the long side of the dough furthest away from you and using both hands, begin rolling the dough tightly towards you - when you reach the end, pinch the seam together tightly, and flip the roll so the seam is on the bottom.
  • Use a sharp knife and slice the roll into 1.5" (3 cm) pieces. (you can also use a piece of dental floss, slide it under the roll and cross it over the top, then pull quickly and tightly and the floss will make a clean cut)
  • Place the sliced rolls in your prepared baking dishes, being careful to leave quite a bit of space between them, as they will spread out a lot when baking.
  • Repeat the process with the remaining dough.
  • Pre-heat the oven to 375 F (190 C).
  • While the oven is heating, cover the pans with towels and leave on counter to rise for at least 20 minutes.
(at this point, you can leave the pans of uncooked cinnamon rolls in the refrigerator, and bake them the next day, or you can freeze them and bake them when you want - letting them thaw overnight in the refrigerator)
  • Bake for about 15 - 18 minutes, or until golden brown, being careful not to let them brown too much.
To make the icing:
  • Beat the cream cheese, butter, powdered sugar, vanilla and salt together with an electric mixer until smooth.
  • Spread the icing evenly over still warm rolls.


Serves 2
Prep Time: 5 minutes
Total Time: 15 minutes
You’ll Need
– 1 cup refried beans
– 4 – 6-inch flour tortillas
– ⅓ cup red enchilada sauce
– 1 medium tomato, diced
– ⅔ cup shredded cheddar cheese blend
– 2 green onions, chopped
– Cooking spray

Preheat oven to 400 degrees Fahrenheit.
Spray a hot skillet with cooking spray. Brown and crisp the tortillas on both sides. Reserve for later.
Heat the refried beans.
Place 2 of the browned tortillas on a sheet pan and spread half of the heated refried beans onto each tortilla. Place the remaining tortillas on top of the beans.
Pour and evenly spread half of the enchilada sauce on top of each tortilla. Top each with half the tomato and ⅓ cup cheese, then sprinkle half the green onion on each.
Bake for 8 to 10 minutes, or until the cheese has melted. Allow to sit a few minutes before cutting and serving.
Yum! We can’t wait to bite into this one. What do you think? Which other Mexican and Italian dishes would you like to see come together?
Recipe inspiration from Domestic Superhero

Gluten Free Chocolate Brownies RECIPE FOR YOU TODAY

Gluten Free Chocolate Brownies
by Megan at Apple C
15 oz can Garbanzo Beans (chickpeas)
2 TBS Tahini paste (or you can use Peanut Butter)
3/4 cup packed brown sugar
4 whole eggs
1 tsp baking powder
1 2/3 cups chocolate chips, melted
1 tsp vanilla extract
1 tsp almond extract
1 tsp ginger
1/2 tsp ground cloves

Preheat oven to 350 F. Place all the ingredients in food processor and puree until really, smooth. Make sure the mix is smooth otherwise you will have little pcs. of garbonzos in the brownie. Pour into oiled 8″ or 9″ baking/cake pan, and bake for about 45 minutes.


Approximate Nutrition: 280 cals. 8 g fat. 11 g protein. 40g carbohydrates. 8g fiber. 50 mg cholesterol. 40 mg sodium.


8 oz softened cream cheese
1/4 cup butter (room temperature)
1/2 tsp of vanilla extract
1-1/2 tablespoons brown sugar
1/3 cup icing sugar (powdered sugar)
1/2 cup chopped pecans
1/2 cup mini semisweet choc chips
1/2 pk dry vanilla pudding mix
1/2 cup caramel topping plus little more for drizzling
1.Cream soften cream cheese & butter.

2.Add caramel topping and beat well.
3.Cream in brown sugar & icing sugar.
4.Add vanilla & dry pudding mix.
5.Fold in choc chips & pecans.
6.Pat into a ball and refrigerate for one hour.
7.Place ball on serving platter, drizzle with caramel topping and serve with chocolate wafers, chocolate graham fingers, Nilla wafers or sliced apples.

26 de febrero de 2016


Cocer los camarones, con sal, ajo, cebolla, chile verde y apio, pelarlos y apartarlos, reservar su jugo cocido.

Guisar un poco de verdura (tomate, cebolla y chile, zanahoria, ejotes y poco cilantro) en una cucharada de aceite de oliva.

Poner la verdura guisada en el caldo donde se cocieron los camarones, más un poco de puré de tomate o tomate fresco cocido, licuado y sazonado.

Añadir una cucharada de consomé de camarón.
Ya que está cocida la verdura pero “crujiente” colocas los camarones y que hierva todo junto unos 3 minutos solamente.

Se puede servir con sopa de arroz, galletas, totopos, tortillas de maíz recién hechas, salsas y tiras de aguacate.



Ésta ensalada es como las de la abuela, solo lleva papitas, zanahoria,apio, lechuga y mayonesa.

Se cuecen los camarones y se pican o cortan en dos tres pedazos, se reservan.

Por otra parte, se corta en cubitos zanahoria y papa, lechuga finamente picada y apio tmb, una vez cocidas se sazonan con poca sal y pimenta. Yo agrego polvo de ajo y cebolla.

Una vez listas las verduras, se unifica todo, se revuelve con cuidado añadiendo un poco de mayonesa, igual se sugiere un poco de jalapeño en rajas curtidas en trocitos para saborizar.

Una vez lista, se puede servir en hojas de lechuga, con rebanadas de tomate y aguacate, acompañada de galletas, totopos o tortillas de maíz.



This salad is like Grandma's, with only potato, carrot, celery, lettuce, tomato and mayonnaise.

The shrimps are cooked and chopped or cut into two or three pieces.

Dice the carrots and potatoes, and chop the celery and cook with a little salt and pepper. Add garlic powder and onion.

Once the vegetables are ready, add a little shredded lettuce and a little mayonnaise and stir gently.

As suggested you may add some sliced jalapeno chopped finely to add flavor.

Once ready, it can be served on lettuce leaves with tomato slices and avocado, accompanied by crackers, chips or corn tortillas.

Grilled Sweet Potatoes with Brown Sugar Butter Glaze RECIPE FOR YOU TODAY

Grilled Sweet Potatoes with Brown Sugar Butter Glaze

3 sweet potatoes, skinned and cut into 1/2 inch coins
3/4 cup of brown sugar
1/2 cup butter
1/2 tsp cinnamon
1/2 tsp vanilla
Olive oil, for brushing on sweet potatoes

Melt brown sugar and butter in a microwave safe bowl for about 45 seconds, or until melted. Add cinnamon and vanilla. Set aside and be ready to use as soon as sweet potatoes are done.
Brush some olive oil on the sweet potatoes before grilling. Grill on direct heat for five minutes on each side. Once they are grilled, set aside. While sweet potatoes are still hot, drizzle butter/brown sugar mixture over the potatoes. Serve immediately.



6 huevos
1/2 litro de leche
12 cucharadas de azúcar
250 gr. de queso Philadelphia

Para el caramelo:
5 cucharadas de azúcar con dos cucharadas de agua

Hacer el caramelo poniendo el azúcar junto con el agua en una cazuela y dejarlo calentar hasta que la mezcla adquiera el color del ámbar. Una vez hecho se saca del fuego y se vierte en el molde donde se vaya a cocer el flan.

Se pasan los huevos, la leche, el azúcar y el queso por la batidora.

Se vierte el líquido en el molde una vez que el caramelo se haya endurecido.

Se pone al horno al baño maría durante más o menos 1 hora.

Se enfría bien en la nevera unas 4 horas.

Se saca del molde pasando un cuchillo alrededor de las paredes del molde y dándole la vuelta sobre una fuente de servir.



6 eggs
500 ml milk
12 tbsp sugar
250 gr Philadelphia cheese

5 tbsp sugar and 2 tbsp water

Add sugar and water in a saucepan to make caramel. Let it boil until sauce becomes amber in colour. Pour in cake tin or if making individual desserts, into those containers.

Add eggs, milk, sugar and cheese to the blender and mix well.

Add liquid to cake tin once the caramel has hardened.

Cook in oven for about 1 hour at about 180C.

Remove from oven and cool in fridge for about 4 hours.

Remove from tin individual containers to serve.

Broccoli-and-Cheddar Mini Quiches RECIPE FOR YOU TODAY

Broccoli-and-Cheddar Mini Quiches

2 cups broccoli florets 
1 cup milk (do not use skim) 
1 cup heavy cream
2 large eggs plus 2 large egg yolks
1 cup grated Cheddar
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg

Preheat oven to 350°F and line a large rimmed baking sheet with foil.

Grease 8 cups in a 12-cup muffin tin and set aside.

Pour 1 inch of water into a large saucepan and put in a steamer basket.

Place broccoli in steamer basket, cover pot, turn heat to high and let cook until broccoli is just tender, 5 to 6 minutes.

Let broccoli cool slightly, then chop into small pieces.

In a medium bowl, whisk together milk, cream, eggs and egg yolks.

Stir in cheese, salt, pepper and nutmeg.

Add chopped broccoli.

Put muffin tin on baking sheet, then ladle egg mixture into prepared muffin cups, filling each cup.

Bake until lightly browned and no longer jiggly in center, about 25 minutes.

Let cool slightly, then run a knife around each quiche.

Put a clean baking sheet on top of muffin pan and invert to unmold quiches.

Serve warm or at room temperature.


4 cups milk.
1 tender coconut shelled.
280 g of sugar.
2 sticks cinnamon.
3 teaspoons of cornstarch.
Ground Cinnamon to taste.

Way to prepare:
1. Heat two cups of milk with sugar and cinnamon sticks.
2. Blend the coconut with a cup of milk until smooth and pour into the previously made mixture.
3. Pour in the cornstarch and dissolve in  the remaining milk and do not stop stirring mixture.
4. Bring to a boil for six minutes until it turns into a gelatinous consistency.
5. Pour hot in bowls and sprinkle ground cinnamon on top, refrigerate 10 minutes then enjoy.



4 tazas de leche.
1 coco tierno sin cáscara.
280 g de azúcar.
2 rajas de canela.
3 cucharaditas de maicena.
Canela en polvo al gusto.

Manera de preparar:
1.- Caliente dos tazas de leche con el azúcar y las rajas de canela.
2.- Licue el coco con una taza de leche y vacíe a la mezcla anterior.
3.- Vierta la maicena disuelta en la leche restante y no deje de mover.
4.- Deje hervir durante seis minutos hasta que tome consistencia gelatinosa.
5.- Sirva caliente en copas y espolvoree canela molida, refrigere 10 minutos.


2 liters of milk ... you can use coconut milk
1/4 (300 gr) in kg. sugar
2 cinnamon sticks
75 gr. Flour
50 gr. cornstarch

1 In a heavy-bottomed pot, it can be a pressure cooker, place milk and cinnamon sticks.

2 When it begins to boil remove 1/2 liter of the milk and cool. You can help to cool it by placing it on top of some ice.

3 In a blender place the cooled milk and cornstarch and flour and liquefy.

4 Boil the milk that was left in the pot once more and add the blended milk.

5 Stir mixture until you can see the bottom of the pot.

6 Pour into a plate or platter made of clay.

7 Once cooled sprinkle cinnamon powder on top and with a napkin pat it on.

8 Place on table with squared pieces cut out so it can be easily served.



2 litros de leche... puedes usar leche de coco
1/4 (300 gr) de kg. azúcar 
2 rajas de canela
75 gr. de harina
50 gr. de maicena


1 En una olla de fondo grueso, puede ser la olla expres, colocar la leche y las rajas de canela.

2 Cuando comienza a hervir sacar 1/2 litro de la leche y dejar enfriar a parte, podemos ayudarnos colocando el 1/2 litro sobre una base de hielos.

3 En la licuadora colocamos la leche que ya enfrió con la maicena y el harina, licuamos.

4 Hervimos de nuevo la leche que quedó en la olla y agregamos lo licuado.

5 Movemos con pala hasta ver el fondo de la olla.

6 Se vierte sobre un platón de barro o cualquier platón que tengas.

7 Ya que enfría se espolvorea canela en polvo y con una servilleta se "unta".

8 Se presenta a la mesa con los cuadros marcados para tomar cada porción.


Resultado de imagen para Belizean Conch Fritters

Belizean Conch Fritters ANOTHER RECIPE


2 cups ground conch (or chopped small for texture)

1 1/2 cups Flour

1 1/2 tsp Baking Powder

1/2 cup coconut milk

1 small onion finely chopped

1 bunch cilantro finely chopped

2 garlic cloves finely chopped

1 med sweet pepper finely chopped

1 cup chopped pineapple (Pineapples aren't normally added to these fritters this is something I do and it's AHMAZING!!)

2 tbsp Ketchup

1 tsp Salt, Ground Black Pepper, Jerk Seasoning

Coconut Oil / Vegetable Oil for frying


1. Clean Conch by peeling off the brown and yellow skin. Chop into small cubes and place into a bowl of water and pure lime juice and rinse it.

2. In a bowl combine chopped onions, green peppers, garlic,cilantro, pineapple, conch and milk.

3. Sift Dry ingredients (baking powder, flour, salt, pepper, jerk seasoning) together and add to the conch mixture. Stir until you have a firm batter. If your batter is too watery just add more flour until you've reached your desired consistency.

4. Heat coconut oil and place a spoon of batter in the hot oil until golden brown. You'll have to flip these over just so you know. Then take them out and place on a tray with paper towel to soak up the oil.

After you've fried all your fritters, about 15 - 20, place them into your plate with a bowl of Chipotle Mayo Dip and enjoy. If you burn the tip of your tongue, then you're eating it right.

Chipotle Mayo Dipping Sauce


1 small-med can Chipotle Peppers

2 cups mayonnaise

1/4 cup Pure Lime juice

2 Garlic Cloves

1/4 cup cilantro


1. Place all ingredients in a blender or food processor and blend. Pour out into a jar and place in refridge. Enjoy.

Belizean Conch Fritters RECIPE FOR YOU TODAY

Resultado de imagen para Belizean Conch Fritters

Belizean Conch Fritters

Prep Time: 20 minutes

Cooking Time: 15 minutes

Total Time: 35 minutes

Serving Size: 6-8 people

1 1/2 pounds of Belizean conch
1 sweet pepper (medium size)
1 onion (medium size)
1 1/4 cup of flour
1 1/2 cup of water
5 leaves of herb (culantro, cilantro, basil, etc…)
1 celery stalk
1/4 teaspoon of salt
1/4 teaspoon of pepper
1/4 of Habanero chili pepper (optional)

two mixing bowls
large mixing spoon
pot spoon
large cast iron skillet

Clean Conch and cut into 1? pieces

Clean deseed and chop Sweet Pepper into small pieces

Peel, clean and cut onion into 8 pieces

Chop celery into 4 pieces

Chop up herb

Place all of the above in a mixing bowl. Spoon 1/3 of the ingredients into a Blender followed by 1/3 cup of water and blend on ‘chop’ for 6-10 seconds. Pour into a new mixing bowl and continue process until all the ingredients has been blended

Stir in flour

Add salt & pepper (mixture consistency should be like a cake batter; if you need more water just add a small amount

Pour oil in frying pan and heat the oil in frying pan (medium heat): make sure oil is sizzling to get the desired results (if you like, you can begin to heat oil around step 6)

Spoon 1 pot spoon size of mixture into frying pan (cook 4 -5 at a time); turn over only when ends are golden brown and the fritter is somewhat cooked; continue cooking on the other side until entire fritter is golden-dark brown

Drain on a paper towel placed on a large serving plate

Repeat cooking process until entire batter is finished

This appetizer can be eaten with dipping sauce or alone. Enjoy!

25 de febrero de 2016

Bacon-Wrapped Chili Shrimp RECIPE FOR TODAY

Bacon-Wrapped Chili Shrimp


1 stick (8 tablespoons) butter

1 tablespoon chili powder

2 1/2 pounds peeled and deveined raw jumbo shrimp (U12 size)

1 pound thin bacon, slices cut in half

3 green onions, sliced

Preheat the oven to 400 degrees F. Set a wire rack over a baking sheet.

Melt the butter with the chili powder in a small pan, stirring to combine. Divide the chili butter between 2 separate bowls.

Wrap each shrimp in a half piece of bacon and skewer with a small skewer or large toothpick. Arrange the shrimp on the wire rack and brush with half of the chili butter (1 of the bowls).

Bake until the bacon is cooked, 5 to 10 minutes. With a clean brush, brush on more chili butter from the second bowl. Serve on a big platter and sprinkle with sliced green onions.

These can be taken out of the oven up to 1 hour before serving and kept warm. Brush on the second portion of chili butter right before serving.

Recipe courtesy of Ree Drummond


This chimichurri shrimp recipe is full of delicious fresh flavors, and ready to go in about 10 minutes!
1 tablespoon olive oil
1 pound jumbo (or large) shrimp, peeled and de-veined
1/2 cup* chimichurri sauce

Heat oil in a large saute pan over medium-high heat. Add shrimp and cook for 4-5 minutes, stirring and flipping occasionally, until the shrimp are pink and cooked through and no longer opaque. Stir in the chimichurri sauce, and toss until the shrimp are evenly coated.
Remove from heat and serve immediately.

Yields 1 - 2cups
1 cup fresh flat-leaf parsley, tightly packed (about 1 bunch of parsley)
1 cup fresh cilantro, tightly packed (about 1 bunch of cilantro)
1/2 cup diced red onion
3 Tablespoons fresh oregano, tightly packed (optional)
3 cloves of garlic, peeled
2 Tablespoons fresh lemon or lime juice
2 Tablespoons red wine vinegar
¼ tsp sea salt
¼ tsp freshly-ground black pepper
¼ tsp red pepper flakes, or more, to taste
½ cup good-quality olive oil

Add all ingredients except the olive oil to a food processor, and pulse a few times until chopped. Slowly stream in the olive oil, while pulsing the mixture a few more times until the olive oil is combined, and stopping to scrape down the sides of the food processor if needed.
Serve immediately, or cover and refrigerate for up to 3 days.

Florida Gulf Shrimp and Sweet Pepper Stir-Fry RECIPE FOR YOU TODAY

Florida Gulf Shrimp and Sweet Pepper Stir-Fry

1 pound Florida shrimp, peeled and deveined
3 Florida bell peppers, assorted colors, sliced
1 large onion, sliced
1 tablespoon toasted sesame seeds
1 tablespoon Florida honey
1 cup Florida orange juice
1/4 cup cornstarch
1/4 cup low-sodium soy sauce
oil for cooking
sea salt and fresh ground pepper to taste

Lightly coat the shrimp with the cornstarch.

Preheat a large sauté pan over medium-high heat.

Add 1 tablespoon of olive oil to the preheated sauté pan.

Carefully add the coated shrimp to the sauté pan and cook until almost done, about 3 minutes.

Remove the shrimp from the pan and add the peppers and onions.

Cook the peppers for 4 minutes.

Add the honey, orange juice and soy sauce to the pan.

Turn the heat up slightly.

Bring the liquid ingredients up to a boil.

Turn the heat back down to medium-high and add the shrimp back to the sauté pan.

The sauce should thicken and the shrimp will be cooked after 3 minutes.

Serve over brown rice.

Garnish with sesame seeds.

Glazed Shrimp Fried Rice RECIPE FOR YOU

Glazed Shrimp Fried Rice

Serving Size: 4 Preparation Time: 0:15

2 tablespoons canola oil
4 cups leftover white rice, or cooked rice that has completely cooled
1 pound shrimp, large, peeled and deveined, cut in 1/2″ dice
1/4 cup soy sauce
1 tablespoon roasted sesame oil
1 cup peas, frozen
2 tablespoons brown sugar
sliced scallions for garnish

1. Preheat a large nonstick pan on medium high heat with 2 tablespoons canola oil. Add the rice and press down to make a large patty. Let cook untouched for 5 minutes. Toss the rice in the pan to turn it over. Pat it down and let it cook another 5 minutes. Repeat this procedure one more time.
2. Add shrimp to the rice mixture and stir into the rice. Continue to cook for about 3 minutes, or until shrimp are almost cooked through.
3. Add peas into the rice and stir with a wooden spoon. In a small bowl mix together the soy sauce, sesame oil and brown sugar to dissolve the sugar. Pour the mixture into the rice. Toss with a spoon until the color from the sauce is evenly distributed.
4. Plate and garnish with scallion greens.

Easy & Healthy Shrimp Scampi RECIPE FOR TODAY

Easy and Healthy Shrimp Scampi
from smokedngrilled.com

  • 4 tsp olive oil
  • 1 1/4 pounds med raw shrimp, peeled and deveined (tails left on)
  • 6-8 garlic cloves, minced
  • 1/2 cup low sodium chicken broth
  • 1/2 cup dry white wine
  • 1/4 cup fresh lemon juice
  • 1/4 cup + 1 T minced parsley
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 4 lemon wedges
  1. In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.
  2. In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half.
  3. Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley.
  4. Makes 4 servings