Lindsay Steven's Island Fusion Night

Coconut Shrimp

(recipe adapted from spoonforkbacon.com and foodnetwork.com)

30-35 large shrimp, cleaned and peeled with tails left on

3/4 c all purpose flour

2 tsp garlic powder

1/8 tsp cayenne pepper

2 egg, beaten 

3/4 c unsweetened shredded coconut

1/4 c almond meal (I omitted this ingredient because I forgot to get it!!)

2 T. Panko breadcrumbs

Salt and Pepper to taste

Preheat the oven to 450.  Spray 2 large cookie sheets with nonstick spray.  In a small bowl, season shrimp with salt and pepper.  In a shallow dish combine flour, garlic powder and cayenne pepper.  Add eggs to another shallow dish.  In a 3rd shallow dish, gently toss together the coconut, almond meal and breadcrumbs.  Dredge shrimp in the flour mixture and shake of any excess flour.  Then, dip each shrimp into the beaten eggs, followed by the coconut mixture.  Shake of any excess of the coconut mixture and place on a prepared cookie sheet.  Once all shrimp have been coated in the flour, egg and coconut mixtures and placed on the cookie sheet cover each sheet with parchment paper and refrigerate for at least 1 hour.  Bake the shrimp from 8-10 minutes.  

Avocado Mango Salsa

2 mangos, diced

2 avocados, diced

1-2 cloves garlic, minced (to taste)

red onion to taste

jalapeno to taste

1 lime juiced and zested

2 tsp olive oil

combine all ingredients (add avocado right before serving) in a bowl and serve with tortilla chips.

Kahlua Pig

(from Kymberlee Burgess)

I buy the 4 pack of pork roasts from Costco.  This recipe is for one roast.

2 T. Liquid Smoke

2 cloves garlic

1-2 T. Kosher salt (I've found the the full 2 T is too strong)

Large leafy greens (Kale,

On a sheet of tin foil, lay roast on enough large leafy greens to be able to wrap around roast.  massage salt, garlic and liquid smoke into roast and wrap up with leaves and foil.  Wrap 1 more layer around roast and place in a roasting pan with a lid.  Place pan in the oven and cook all day at 225-250.  I usually put it in around 8 am and we eat around 5:30.  There are so many ways to serve this pork-- you can make bbq pork sandwiches, we use it in tacos as well.  My favorite way is to serve it over coconut jasmine rice!

Coconut Jasmine rice

(from All recipes)

1 14 oz can coconut milk

1 1/4 c water

1 tsp sugar

1 pinch salt

1 1/2 c uncooked jasmine rice

Green onions for garnish

In a saucepan, combine coconut milk, water, sugar and salt.  Stir until sugar is dissolved.  Stir in Rice.  Bring to a boil over medium heat.  Cover, reduce heat, and simmer 18-20 minutes, until rice is tender.  When serving, garnish with green onions.

Pulehu Vegetables

Dice up vegetables of choice and season with salt and pepper.  I used red onion, yellow squash, zucchini, asparagus, red bell pepper, and mushrooms.  

3 T minced garlic

3 T olive oil

3 T soy sauce

Salt and Pepper to taste

In a small bowl add garlic, oil and soy sauce.  Place vegetables on a large baking sheet and coat with garlic and oil mixture.  You could grill the vegetables or roast them.  I roasted them in the oven at 450.  

Tropical Salad with Pineapple Vinaigrette

1/4 c pineapple juice

3 T rice vinegar

1/4 olive oil (I recommend vegetable oil)

2 tsp minced garlic

1 tsp minced ginger

salt to taste

Romaine lettuce

6 slices bacon

1 c diced fresh pineapple

1/2 c chopped and toasted macadamia nuts

3 green onions, chopped

1/4 flaked coconut, toasted

Combine pineapple juice, vinegar, garlic, ginger and oil in a blender and blend until oil is emulsified.  Refrigerate until ready to serve.  Cook bacon until desired crispiness.  Toss remaining ingredients in a large bowl and serve with dressing.

Tres Leches Cake

(from the Pioneer Woman)

• 1 cup All-purpose Flour
• 1-1/2 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 5 whole Eggs
• 1 cup Sugar, Divided
• 1 teaspoon Vanilla
• 1/3 cup Milk
• 1 can Evaporated Milk
• 1 can Sweetened, Condensed Milk
• 1/4 cup Heavy Cream
• _____
• FOR THE ICING:
• 1 pint Heavy Cream, For Whipping
• 3 Tablespoons Sugar

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.

Combine flour, baking powder, and salt in a large bowl. Separate eggs.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.

Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.

Staci Morgan's Taco Night

Black Bean and Corn Salsa

1 can sweet corn

1 can black beans (drained and rinsed)

8 roma tomatoes, diced

1 sweet onion (or less) chopped

2 avocados, diced

Chopped fresh cilantro

1 pkg Good Seasons Italian dressing; make as per recipe but substitute balsamic vinegar for the white vinegar.

Combine all ingredients and chill.

Fruit Salsa

2 kiwis, diced tiny

2 gala apples diced tiny

1 lb strawberries diced tiny

1 8oz pkg frozen raspberries, thawed

2 T sugar

1 T brown sugar

3 T any berry jam

Combine and chill for at least 20 min.  Serve with cinnamon/sugar chips. (Fry triangle pieces of tortillas and dip in cinnamon/sugar mix)

Black Bean Side Dish

2 cans black beans, drained and rinsed.

½ t olive oil

2/3 c diced onion

2-3 garlic cloves, minced

2/3 c chicken broth

¼ t cumin

¼ t coriander

¼ t oregano

½ t salt

¼ t pepper

Juice of one lime

Saute onion, then garlic.  Add beans, broth and seasonings, bring to a boil, simmer 7 min.  Remove from heat and squeeze in lime juice.  Makes 6 1/3 c servings.

Flank Steak Marinade

1/3 c olive oil

2 cloves minced garlic

2 T red wine vinegar

1/3 c soy sauce

¼ c honey

½ t pepper

2 lbs flank steak (or any other kind)

Kosher salt & pepper

Score surface and marinade for at least 2 hours, up to overnight.  Sprinkle both sides with salt and pepper, place on hot grill 4-6 min. each side.  When done, cover with foil and let rest for 10 min.  Slice diagonally against the grain.

Chicken Taco Filling

Saute 4 chicken breasts, cut up, in oil.  Add two 4 oz cans of green chilies and half of packet of taco seasoning. 

Cilantro-lime shrimp tacos with avocado crema

3 lbs shrimp

Marinade:

1 ½ cups lightly packed cilantro

Juice of 3 limes

¾ c olive oil

Red pepper flakes (to taste)

1 ½ t cumin

5 cloves garlic, minced

Avocado crema:

2 ripe avocados

2 cups nonfat plain greek yogurt

Juice of 1 lime

½ t salt

Combine marinade ingredients in a blender and puree until smooth.  Place the shrimp in a glass bowl or baggie with marinade and refrigerate 30 to 60 min.  Grill shrimp until firm, 2 to 3 min. per side.  (I just sautéed them in a pan because they were too small to grill).

Puree all ingredients for crema until smooth.  Serve shrimp in warm tortillas with shredded cabbage or lettuce, cilantro leaves, crema and lime wedges.

Grilled Chipotle Veggies

3 lrg onions, cut in ½ in thick slices

3 med zucchini, cut in ½ in slices

3 red or green bell peppers, halved and seeded

3 sweet banana peppers, halved and seeded (I just used yellow peppers)

Marinade:

3 T red wine vinegar

3 T balsamic vinegar

3 T water

3 garlic cloves (minced)

3 canned chipotle chilies (diced) with 3 tsp adobo sauce

1 ½ t coarse salt

1 cup canola oil. 

Marinade veggies at room temperature for 30 to 60 min.  Grill veggies for 15-20 min, turning occasionally.  Rough chop veggies and serve.

Mexican grilled corn

¼ c unsalted butter, softened

2 t lime juice

¼ t chile powder

¼ t salt

1/8 t pepper

6 ears shucked corn

2 T chopped cilantro

1/3 c cotija cheese (or another salty hard cheese like parmesan)

Mix first five ingredients in bowl.  Grill corn over med-high heat, turning occasionally, until corn is tender, about 10 min.  Remove from grill, brush with butter mix, and sprinkle with cheese and cilantro.

Fried Ice Cream Dessert

Melt 1 cup butter and 1 cup brown sugar until mixed well and sugar has mostly dissolved.  Toss with about 9 oz roughly crushed corn flakes (you can add sliced almonds and coconut also).  Press half of above mixture in a 9x13 pan.  Cover with ½ gallon vanilla ice cream (use the brick ice cream, and cut in slices to make it easy).  Top with the rest of the corn flake mixture (lightly press it in) and freeze at least 3 hours.  Set out to soften a bit before serving.  Cut into squares and drizzle with lots of chocolate and caramel sauce.

Margaritas

I just used the Bacardi margarita mix, served in cups with salted rims (rub a wedge of lime around the outside of the cup rim and dip in kosher salt) and a lime wedge on the edge.

Kymberly Burgess and Amy McReynolds - BBQ couples night

Amy's Recipes
Flank Steak with Basil-Pesto Dip

Marinade
1/3 cup Asian sesame oil
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon peeled and grated fresh ginger
2 teaspoons Thai-style green curry paste (I found this at Walmart)
2 lb flank steak

Dipping Sauce (can be made a day in advance)

In a food processor combine:
1 cup tightly packed fresh basil
1 cup tightly packed fresh cilantro leaves
1 cup tightly packed fresh mint leaves
1 small green serrano chile, seeded
2 cloves garlic
3 tablespoons Thai fish sauce (I found this at Walmart)
3 tablespoons fresh lime juice
1/2 cup chunky peanut butter

In the original recipe you slice the flank steak into 1/4" wide slices against the grain and then marinade for 30min or up to a day.  Then thread the beef onto skewers and grill for just a couple minutes on each side.  For the size of our group - I just kept the flank whole and grilled it.  Depending on how rare you like it you can grill it 4-6min. each side.  **Remember to bring the meat to room temperature before grilling!

Lemon Tarragon Chicken Pasta Salad

(this is favorite of mine at Plates and Palates in Bountiful)

1 bag of bow tie pasta

2 C. cubed chicken breast

1 C. celery

2 C. purple grapes (can cut them in half or leave them whole)

2/3 C. green onions chopped

slivered almonds

Dressing:

1/2 C. Mayo

1/2 C. plain greek yogurt

2 tsp. grated lemon zest

1/3 C. fresh lemon juice and pulp (about 1 and 1/2 lemons)

1 Tbsp. minced shallot

1/2 tsp each of salt and pepper

1/3 C. coarsely chopped fresh tarragon

Toss just before serving

Hollandaise Sauce (served over steamed broccoli - also great on asparagus!)

Click here for that recipe I already posted!

French Potato Salad from Ina Garten (Click Here for Recipe)
for couples night I doubled the recipe but only used 1.5x of the dressing

Strawberry Rhubarb Bars (click Here for Recipe)

Kimberly's Recipes

Avocado Bruschetta with Balsamic Reduction

* 1 baguette, thinly sliced

* 1/4 cup olive oil, divided

* 1/2 cup balsamic vinegar

* 2 tablespoons brown sugar, packed

* 2 cups cherry tomatoes, halved

* 1 avocado, halved, seeded, peeled and diced

* Kosher salt and freshly ground black pepper, to taste

* 1/4 cup basil leaves, chiffonade

Instructions

* Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

* Place baguette slices onto prepared baking sheet. Drizzle with 2 tablespoons olive oil. Place into oven and bake for 8-10 minutes, or until golden brown.

* To make the balsamic reduction, add balsamic vinegar and brown sugar to a small saucepan over medium heat. Bring to a slight boil and reduce by half, about 6-8 minutes; set aside and let cool.

* In a large bowl, combine tomatoes, avocado, remaining 2 tablespoons olive oil, salt and pepper, to taste.

* Top each baguette slice with tomato mixture, garnished with basil.

* Serve immediately, drizzled with balsamic reduction.

Summer Swizzle drink

Thread fruit on skewers, such as strawberries, pineapple, grapes and kiwi – 

1 6 oz can Limeade

1 12oz can frozen pineapple juice concentrate

4 c cold water

1 liter club soda

Combine limeade, pineapple juice & water & chill well. When ready to serve, add club soda, ice and strawberries if desired. Serve with fruit swizzle sticks.

Apple Cole Slaw

Shred a combo of green & purple cabbage & carrots, 

or 

1 bag cole slaw mix 

1 chopped gala, fuji or red apple

1 chopped green apple

1 bottle Marzetti’s cole slaw dressing

Other options that are fun add ins-

Red bell pepper

Green onions

1 tablespoon poppy seeds

BBQ Chicken Pasta Salad

1 can black beans, rinsed and drained

1 cup or more frozen corn kernels

Diced tomato

Diced green onions

Diced bell pepper – a color variety is fun for visual appeal

Shredded cheddar cheese

Cooked & crumbled bacon

2 – 3 cooked chicken breasts, diced

1 bag cooked pasta – shell pasta is a fun shape for this salad

Dressing:

¼ c BBQ sauce

½ c mayonnaise

¼ c ranch dressing

I have added more ranch & BBQ sauce to the dressing if the salad appears too dry. I like to make my own ranch dressing with sour cream & mayo or greek yogurt & herbs.

Pavlova

4 egg whites

1/8 teaspoon salt

1/4 teaspoon cream of tartar

1 cup sugar

4 teaspoons cornstarch

2 teaspoons vinegar

1 1/4 teaspoon vanilla extract

1 cup heavy cream, whipped

Fresh berries

Instructions:

Beat the egg whites, salt, and cream of tartar together in a bowl until the whites hold a stiff peak.

Next you will add the sugar to the mixture very slowly and gradually while you are beating the mixture. Beat until the mixture is stiff and glossy.

Beat in the cornstarch, then the vinegar and vanilla. The mixture will get even stiffer and glossier.

Preheat oven to 2750 . Butter and flour (baking spray works!) an 8 inch springform pan and fill gently with the mixture.

(I have used a pie pan and cut the final product into slices or placed the mixture in a decorator bag with a star tip and piped a little nest shape.) Bake your Pavlova for 1 to 1 1/4 hours, or until it is firm and lightly browned. Cool slightly, unmold, slide onto a serving plate, and cool completely.

Lightly whip up some whipping cream just before serving, and top with fresh berries of your choice.

Easy Chocolate Mousse

2 eggs

1/4 cups granulated sugar

2 1/2 cups cold heavy whipping cream, divided

6 oz semi-sweet chocolate (about 1 cup semi-sweet chips)

Beat eggs and granulated sugar with your mixer for about 3 minutes.

Heat 1 cup of the heavy whipping cream in a small saucepan just until hot, not boiling. With mixer on low, pour the hot cream into the egg mixture slowly until combined.

Add the egg/cream mixture back into the saucepan on low heat, stir for five minutes constantly until thickened. Do not boil.

Remove from heat and stir in chocolate until melted. Cover and refrigerate for 2 hours until chilled, stirring occasionally.

When the mixture is completely chilled and firm use your whisk attachment on your stand mixer to whip the remaining heavy cream until stiff peaks form. Remove chocolate from fridge and gently fold the whipped cream into the chocolate until incorporated and smooth. Refrigerate until ready to use.

This is great alone, piped into cream puff shells, or used as a middle layer for cakes.

Easter Dinner at Monica's April 17, 2014

Easter Ham
Find out how to do it like Honey Baked Ham Co here:  
http://www.mommyskitchen.net/2012/04/copycat-honey-baked-ham-my-new-go-to.html



Four Cheese Scalloped Potatoes
(from Food Network)

Ingredients
1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
1/2 clove garlic
1/3 cup shredded mozzarella cheese
1/3 cup shredded asiago cheese
1/3 cup shredded raclette or comte cheese
2 pounds russet potatoes, peeled and sliced 1/8 inch thick
Kosher salt and freshly ground pepper
2 cups heavy cream
1/4 teaspoon freshly grated nutmeg
4 fresh bay leaves
1/4 cup grated parmesan cheese
Directions
Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.

Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.

Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)

Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.

Beans...
...were just beans. 


Fruit Salad
Prep Time: 20 Minutes Cook Time: 20 Minutes Difficulty: Easy Servings: 12

Ingredients
1 cup Sugar
1 cup Water
 Juice Of 1 Orange
 Zest Of 1 Orange
2 whole Vanilla Beans, Caviar Scraped Out (or 2 Teaspoons Vanilla Extract)
4 pints Strawberries, Hulled And Halved
2 pints Blueberries
2 cups Red Grapes, Halved
2 cups Green Grapes, Havled
 Mint Leaves
Preparation Instructions
Place the sugar, water, orange juice and orange zest into a small saucepan and stir to combine. Bring to a boil, then turn the heat to low and simmer for 15-20 to thicken slightly. Set aside to cool, then store in the fridge until cold.

Mix together all the fruit in a large bowl and pour the syrup over the top, tossing gently. Garnish with mint leaves and serve.

Orange Glazed Carrots

Rated:	Prep Time: 5 Minutes	Ready In: 20 Minutes
Submitted By: HEIDI S.	Cook Time: 15 Minutes	Servings: 4

"Baby carrots are simmered in a sweet sauce of orange juice, brown sugar and butter."

INGREDIENTS:

1 pound baby carrots 1/4 cup orange juice 3 tablespoons brown sugar

2 tablespoons butter 1 pinch salt

DIRECTIONS:

1.	Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
2.	Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.

Hot Cross Buns from The Pioneer Woman

Ingredients

• 2 cups Whole Milk
• ½ cups Canola Oil
• ½ cups Sugar
• 1 package (2 1/4 Teaspoons) Active Dry Yeast
• 4 cups All-purpose Flour
• ½ cups (additional) Flour
• ½ teaspoons (heaping) Baking Powder
• ½ teaspoons (scant) Baking Soda
• 2 teaspoons Salt
• ¼ cups Sugar
• 1 teaspoon Cinnamon
• Spices: Cardamom, Nutmeg, Allspice (optional)
• ½ cups Raisins
• GLAZE
• 1 whole Egg White
• Splash Of Milk
• Icing
• 1 whole Egg White
• Powdered Sugar
• Splash Of Milk

Preparation

Combine 2 cups milk, canola oil, and 1/2 cup sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until mixture is still warm, but not hot–about 30 minutes.
Sprinkle yeast over mixture. Add 4 cups of flour and stir to combine. Mixture will be very sticky. Cover with a towel and set aside for 1 hour.
Add 1/2 cup flour, baking powder, baking soda, and salt. Stir till combined.
Combine 1/4 cup sugar with cinnamon and whatever other spices you want to use.
Lightly flour surface. Press to slightly flatten dough. Sprinkle a couple tablespoons of the sugar/cinnamon mixture. Sprinkle on about a third of the raisins. Then fold the dough over on itself and flatten again so the dough is “plain” again. Repeat the sugar/raisin process, then fold the dough again. Repeat a third time until all the raisins are used. (You won’t use all the sugar/cinnamon mixture.)
Pinch off ping pong or golf ball-size bunches of dough. With floured hands, quickly roll it into a ball, then turn the edges under themselves slightly. Place on a lightly greased cookie sheet. Cover and allow to rise in a warm place for at least 30 minutes…an hour-plus is better.
PREHEAT OVEN TO 400 degrees
GLAZE
Mix 1 egg white with a splash of milk. Brush onto each roll.
Bake for 20 minutes, give or take, or until tops of buns have turned nice and golden brown.
Remove from pan and allow to cool on a cooling rack.
ICING
Mix 1 egg white with enough powdered sugar for icing to be very thick. Splash in milk as needed for consistency.
Add icing to a small Ziploc bag and snip the corner. Make icing crosses on each roll, making sure they’re completely cooled first.

Caramelized Pineapple With Coconut Sorbet

Serves 4

Hands-On Time: 10m

Total Time: 15m

Ingredients

• 2  tablespoons  unsalted butter
• 1/4  cup  brown sugar
• 1/2  pineapple, cored and cut into 8 half-moons (or 4 canned pineapple rings, cut in half)
• 1  pint  coconut sorbet

Directions

1. Melt the butter in a large skillet over medium heat. Add the sugar and cook, stirring, for 1 minute (the butter and sugar will remain separated).

2. Add the pineapple and cook, swirling the pan, until the pineapple is tender and the sauce is smooth, 4 to 5 minutes per side. Serve the pineapple with the sorbet and drizzle with the sauce.