Sunday, October 18, 2009

Menu Plan Monday


Monday ~ Coconut Shrimp
Tuesday ~Crock Pot Beef & Broccoli
Wed ~ Chicken Tenders
Thur ~John McCains Ribs
Fri ~ Sweet and sour chicken

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Coconut shrimp
Serves 4-6



2 pounds medium to large shrimp
1 cup gf flour
2 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon cayenne pepper
1/2 cup orange juice
1/2 cup soy milk
2 large eggs
3 cups sweetened coconut
3 cups canola oil
Directions
Remove the shells from the shrimp without removing the tails. De vein the shrimp and cut to butterfly the shrimp. Do not cut all the way through.
Mix together, flour, salt, baking powder and cayenne pepper. Stir in orange juice, soy milk and eggs until blended. Add the shrimp and let stand for 30 minutes. You may want to add a little water if batter becomes too thick.
Place the coconut in a shallow dish and press the shrimp into the coconut, coating completely.
Heat a large deep skillet or pot and add oil. When oil is very hot, add shrimp one at a time and fry until golden. Remove and drain on paper towels.


Pina Colada sauce

1 C. Pina Colada Mix
1/4 C. Water
2 Tbs. Crush Pineapple (drained)
1 Tbs. + 1 tsp. Sweetened Coconut Flakes
3 Tbs. + 1 tsp. Powder Sugar
1+1/2 tsp. Corn Starch
3 tsp. Cold Water

Mix Pina Colada, water, crush pineapple, coconut, and powder sugar in a sauce pan. Heat on medium low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10 - 12 minutes. Mix corn starch and water together, add to sauce and blend well. Let mixture simmer for 3 - 5 minutes longer while stirring during and after adding cornstarch. Remove from heat and bring to room temperature.

Sauce is served at room temperature with Parrot Bay Coconut Shrimp and Parrot Bay Rum Shrimp

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Crock Pot Beef & Broccoli

--1 lb thin beef rib eye
--1/4 cup soy sauce (La Choy and Tamari wheat-free are gluten free)
--2 T white wine
--2 T apple cider vinegar
--1 T brown sugar
--2 t sesame oil
--2 cloves smashed and chopped garlic
--1/2 t crushed red pepper flakes
--1 bag thawed broccoli florets (to add later)




The Directions.


--add the liquid to the crockpot
--chop up your garlic, add to mixture
--stir in spices


--slice meat into thin strips
--toss ( I used my hands. it wasn't gross! )in the liquid and spice mixture to coat thoroughly


--cook on low for 6-8 hours, depending on the cut of meat. Thicker pieces will take longer to tenderize.
--an hour before serving, add entire bag of broccoli, cover and cook on high for another hour or so.


--stir gingerly to coat broccoli
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John McCains Ribs

--4 lbs of ribs )
--2 T garlic powder
--2 T kosher salt
--2 T black pepper
--3 lemons, juiced

1 comments:

Rona's Home Page said...

Looks like your family is going to have some delicious meals!