CRISPY HONEY ORANGE SHRIMP

Crispy Honey Orange Shrimp

     We were invited to our neighbor’s home for drinks and appetizers.  I asked what I could bring and was told to bring myself and my husband.  How rude!  Lol  Let me just say that there were two reasons that wasn’t gonna happen.  It goes against my grain to show up anywhere empty handed, plus, I never do what I’m told.  I wracked my brain trying to think of what to bring.  I’m not big on making appetizers for some reason, so I had to make something up in a hurry.  This was the end result.  I made them spicy, but there is no need to add Chipotle if you want mild shrimp.    We were running late, and I didn’t get a chance to pop one in my mouth before we left.  I got lucky.  They were a big hit and I think the recipe is a keeper.

     Here’s how I did it:

INGREDIENTS:

Two 12 oz bags extra-large peeled shrimp (raw)

Salt for brining

1 Orange (You’ll use the juice and the zest)

Marinade:

3 TBSP low sodium soy sauce

1 TBSP fresh ginger root, minced

1 TBSP fresh garlic, minced

Juice and zest of half the orange

Shrimp Coating:  Note that there are three choices

1 cup corn starch -OR – 1 cup AP flour – OR 1 cup Panko bread crumbs (or mix it up)

Salt and pepper

OPTIONAL:  ¼ – ½ tsp Chipotle powder

Frying:

1/3 – ½ cup canola oil

Sauce:

1 cup local honey

Juice and zest from ½ orange

2 TBSP fresh lemon juice

½ tsp Chipotle powder

 

PREPARATION:

Rinse shrimp well.  Soak for 30 min in salted water. (The salt will make the shrimp juicier and tastier.  Just like when you brine chicken).

Drain shrimp, rinse bowl and return shrimp to empty bowl.  Add juice of ½ an orange, 1 TBSP orange zest, soy sauce, ginger root, and garlic.  Cover bowl and refrigerate for 2 hours.  Drain well.

In medium bowl, add corn starch, (or flour or Panko bread crumbs), salt, black pepper, and ½ tsp Chipotle chili powder.  Give it a quick mix with a whisk or a fork.  Add a handful of drained shrimp, cover bowl and shake until shrimp is coated.  Using a Japanese skimmer or a small strainer, and shake excess flour mixture from the shrimp and place in a dish or large platter.  Continue until all shrimp is coated.

Heat a heavy skillet and add enough canola oil to cover bottom well.  When oil is hot, add shrimp about a handful at a time (never crowd the pan).  Cook until brown and crispy (2 ½ – 3 min per side).   Drain on paper toweling. Drain skillet and wipe with a paper towel.

In same skillet, add honey, juice from the other half of orange, orange zest, lemon juice, and chipotle powder.  Bring to boil and reduce mixture by about half. You want to create a syrupy sauce.

Arrange cooked shrimp on a serving platter and pour sauce over the top.  You can garnish with parsley, sesame seeds, and/or a handful of green onions with stems.

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By Tika for CHEW WANNA EAT? © 2017

Crispy Honey Orange Shrimp

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Crispy Honey Orange Shrimp (3)

Crispy Honey Orange Shrimp (4)

Crispy Honey Orange Shrimp

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CHICKEN ENCHILADAS W/BLACK BEANS

Chicken and Black Bean Enchiladas (11)

We love enchiladas.  You can use raw chicken (which you will cook before filling the shells), or leftover chicken or turkey.  Simple, simple, simple.

INGREDIENTS

2 large chicken breasts, cut into chunks or slices

3 mini sweet peppers, sliced

3-5 cloves garlic, minced

1 medium sized onion, sliced

½ can green chilis (remainder goes into Enchilada sauce)

½ – ¾ can black beans, drained and rinsed (or your choice)

Juice of 1 lime

Olive oil to drizzle in pan

Seasonings:  Black pepper, Chili powder, Chili powder with Chipotle, Cumin, dash cinnamon, Coriander

Mexican cheese blend

 

SAUCE INGREDIENTS:

Drippings from cooking chicken and veggies

15 oz diced tomatoes with juice

½ can green chilis

2 TBSP flour

½ can chicken broth

Seasonings:  Black pepper, Chili powder, Chili powder with Chipotle, Cumin, Garlic powder, Coriander

1 handful grated Mexican cheese blend

 

PREPARATION 

In large heavy skillet, drizzle olive oil in the bottom.  Add chicken, sweet peppers, garlic, and onion.  Sauté until chicken is tender.  At any time while cooking, add the lime juice and seasonings.  Add beans and chilis until heated through.  With slotted spoon, remove meat and veggies to a bowl.

To drippings, add tomatoes, ½ can green chilis, flour, chicken broth, and seasonings.  Simmer for 10 minutes.  Add a handful of Mexican grated cheese and simmer another 5 minutes.

While Enchilada sauce is cooking, begin rolling the tortillas with filling and place in a 13” x 9” baking dish.  Pour hot sauce over the top, sprinkle on more grated cheese.  Bake at 350° F for 20-30 min.

Chicken and Black Bean Enchiladas (5)

Chicken and Black Bean Enchiladas (7)

We normally make our own tortilla shells.

Chicken and Black Bean Enchiladas (12)Pico de Gallo is made in a small electric chopper and consists of fresh tomatoes, garlic, onion, mini sweet pepper, and jalapeno.

Chicken and Black Bean Enchiladas (10)

I use a can of refried beans with chilis, and add a bit of jalapenos, a touch of garlic, and heat through.  I top with grated cheese just before serving and let it melt without stirring.

Chicken and Black Bean Enchiladas (6)

We never, ever buy store bought guacamole.  It’s so easy to make and SO much better.  Simply use a potato masher (or small chopper) and blend fresh avocado, garlic, a smidge of onion, a smidge of fresh tomato, and jalapenos to taste.  Add some lime juice, salt and pepper.  Serve.

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By Tika for CHEW WANNA EAT? © 2017 

Chicken and Black Bean Enchiladas

Chicken and Black Bean Enchiladas (2)

Chicken and Black Bean Enchiladas (3)

Chicken and Black Bean Enchiladas (4)

Chicken and Black Bean Enchiladas (8)

Chicken and Black Bean Enchiladas (9)

Chicken and Black Bean Enchiladas (11)

Hydroponic Garden

Most of you probably don’t know, but Bob bought me a gorgeous bird for my birthday. Since my Prissy died about 6 years ago, I’ve been birdless. I am posting a few pictures of Kiwi (Green Cheeked Conure) because I want to show you what my son Cory gave me! He has been using Aerogardens for years and just loves them. I will now have fresh herbs right next to the stove. And since birds need their herbs and fresh greens this is doubly valuable to me. Love you, Cory! (Note: Kiwi looks a little ratty right now because she is just beginning her first molt. She is 6 months old).

Aerogarden 12-2-17

Kiwi, 6 months

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By Tika for CHEW WANNA EAT? © 2017

 

Pulled Beef with our Kentucky Bourbon BBQ Sauce (In Instant Pot or Slow Cooker)

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Bob said they don’t called it pulled when it’s beef, but that’s what it is, so that’s what I’m calling it. We made it in our Instant Pot, but a crock pot would work just as well.

Prep: We cooked the beef in a tiny bit of water, removed the water when the meat was cooked. Then Bob shredded the meat and it was returned to the cooker with my Kentucky Bourbon BBQ sauce. SOOOOOOOO good!

I think I’m going to keep bugging you until every single one of you has made this BBQ sauce. You do NOT have to use the expensive bourbon. I’ve used the outrageously priced bourbon, as well as Jim Beam, and nobody knew the difference.

Yield: Approximately 2 cups. Keeps well in the refrigerator, so feel free to make it ahead.

INGREDIENTS:
1 cup ketchup
1 TBSP tomato paste
1/3 cup fine Kentucky bourbon
4 TBSP brown sugar
1/3 cup molasses
3 TBSP apple cider vinegar
2 TBSP Worcestershire sauce
1 TBSP low sodium soy sauce
1 TBSP Dijon mustard
1 ½ tsp minced onion flakes or onion powder
1 tsp garlic powder
½ tsp Chipotle chili pepper
½ tsp pepper
Dash salt

PREPARATION:

In 1 ½ qt saucepan, whisk all ingredients and bring to a boil. Reduce heat and let simmer for 10-15 minutes or until it becomes a rich color and thickens up to your liking.

NOTE: ½ tsp Chipotle chili powder will make a hot sauce. If you want medium, cut Chipotle down to ¼ tsp. If you like really hot, go for ¾ tsp. Atomic? Add 1 full tsp.

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By Tika for CHEW WANNA EAT? © 2017

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Pulled Beef with Kentucky Bourbon Sauce