Friday, June 3, 2011

Mango Coconut Smoothie {Winner!!}

Mango Coconut Smoothie from Jocelyn:

1 cup cubed mango (about 1 medium mango)
1/2 cup cream of coconut (not coconut milk)
1/2 cup pineapple chunks, including some of the juice or syrup
Juice of one lime
Crushed Ice

Combine chopped mango, cream of coconut, pineapple chunks and juice, and lime juice in blender. While blender is running, add crushed ice until desired consistency is reached.

Pour drink into glasses and garnish with additional mango, pineapple, maraschino cherries or coconut as desired.

olive crostini.

Olive Crostini from Shalee:

1/2 cup black olives
1/2 cup green olives with pimiento
2 medium cloves garlic, minced
1/2 cup parmesan, grated
4 T butter
2 T olive oil
1/2 cup Monterey jack cheese, grated
1/4 cup fresh parsley
1 baguette

Chop olives coarsely in a food processor. Transfer to a medium bowl. Add parmesan, butter and olive oil. Process into paste. Add butter mixture to bowl with olives. Fold in Monterey jack cheese and parsley. Mix well. Slice baguette and spread olive mixture generously on bread. Cook under broiler until bubbly and lightly brown.

coconut fried chicken.

Coconut Fried Chicken from Lauren:

1 lb. chicken tenders
1 tsp. salt
1 1/2 cups Panko Japanese-styled bread crumbs
1 1/2 cups flour, divided
3/4 cup shredded coconut
3 eggs
Vegetable oil
pepper to taste

Pre-heat your oven to 350 and heat oil in a fry daddy or over medium heat in a pot on the stove. Set a paper towel on top of a plate to set chicken on once it is fried.

In one bowl beat the three eggs with a fork. In a second bowl put ONE cup of flour. In a third, medium sized bowl combine 1/2 cup flour, panko bread crumbs, salt, coconut and pepper to taste.

Dip chicken tenders in flour, egg and panko mixture, in that order. Fry them until they are golden a few at a time and leave them to rest on a paper towel. When you have fried all the chicken transfer it to an oven-safe pan and bake for 20-30 minutes or until cooked through.

Dad's Spaghetti Sauce.

Dad's Spaghetti Sauce from Jenn:

2 (28 oz) cans diced fire roasted tomatoes
3 (14 oz) cans tomato sauce
1 (6 oz) can tomato paste
1 lb ground beef
1/2 lb ground sausage
1 medium onion, diced
2 cloves garlic, diced
8 oz mushrooms, sliced
2 Tbsp Italian seasoning
3 shakes Tabasco sauce
1/4 cup brown sugar (not packed)

Put the tomatoes in the crock pot. Brown the ground beef and sausage, drain and add to the tomatoes. Wipe out your fring pan, get it hot again and add a little olive oil. Throw in the garlic and let it just start to cook, then add the diced onion. Cook onion until translucent. Put the garlic and onion in the crock pot, then cook the mushrooms in the same frying pan. Add a little olive oil if necessary. When the mushrooms start to brown around the edges, add them to the crock pot. Stir in Italian seasoning, Tabasco and brown sugar. Cook on low about 6 hours. Serve with spaghetti noodles.

Additional things to add: sliced olives, Italian sausage, meatballs, whatever sounds good.

*I make this without a recipe, so this is my best guess for how I made it today.
*Beef and sausage don't have to be cooked all the way when you add them to the crock pot.

peanut butter pie.

Peanut Butter Pie from Brittany:

6 oz. semi-sweet chocolate chips
1 Tbsp butter
1 1/2 cups toasted, finely chopped nuts

Line 9 inch pie plate with foil. Microwave chocolate and butter until melted. Stir in nuts. Press into bottom and sides of pan. Refrigerate until firm, about 1 hour. Remove crust from pan and remove foil. Return crust to pan.

3/4 cup butter
3/4 cup peanut butter
1/2 cup packed brown sugar
12 oz cool whip

Combine butter, peanut butter and brown sugar until well blended. Fold in Cool Whip. Pour into crust and freeze until 1 hour before you are ready to eat. Move to fridge.

Can add chocolate, peanuts and whip cream to garnish.

orange fluff.

Orange Fluff from Kristen:

1 small package vanilla pudding (cook)
1 small package tapioca pudding
1 small package orange Jell-O
3 cups water
8 ounces cool whip
1 large can mandarin oranges

Over medium heat, in a small sauce pan, stirring constantly, cook puddings, Jell-O and water for three minutes. Cool (don't skip this step). Fold in thawed Cool Whip and fruit. Chill. Serve. Variation: use raspberry Jell-O and frozen raspberries.

korean beef.

Korean Beef from Michelle:

2 lbs beef (we've used all sorts of cuts of meat - thick cut sirloin, london broil, rib eye, tenderloin) sliced thin (easiest to cut when partially frozen). If you go to a nicer store with an actual butcher, they would slice up a roast or some bigger cut of meat for you. Ideally you get the beef from an Asian market where they sell the already sliced meat meant specifically for Korean BBQ.

3/4 cup soy sauce
1/4 cup sugar
2 T sesame oil
1 t. black pepper
3 cloves garlic, crushed
1/2 bunch green onions, chopped
2 T. water

Mix ingredients and pour over meat. Let soak in refrigerator for a couple of hours. When ready to eat, pan fry or BBQ, or broil - BBQ is best. High heat and quick, trying to get the outside carmelized without drying it out too much.