Honey Walnut Shrimp

A few years ago my husband got me to finally try one of his favorite Chinese dishes, Walnut Shrimp.  First of all, I am not a big walnut fan, and second of all I never have been a big shrimp fan.  I finally gave in and tried it and since that moment I can't go to a chinese restaurant without ordering Walnut Shrimp!  I was looking for the recipe so I could make my own, and I came across this copy cat version from pandaexpressathome.blogspot. I had a lot of fun making this, and was so happy that this turned out to taste just like the restaurants version.  Next time though, I won't be lazy and I will make sure I take the tails off the shrimp before I cook them!

-Robin

HONEY WALNUT SHRIMP

1 lb. shrimp peeled and deveined (I used frozen large shrimp, remove tails)

1/2 cup walnuts

2 cups water

1 cup sugar

2/3 cup flour

3 egg whites

1 tsp. paprika

salt and pepper

CREAM SAUCE

2 Tablespoon honey

2 Tablespoon mayonaise

1 Tablespoon lemon juice

1/2 Tablespoon sweetened condensed milk

(I doubled this because I love this sauce!!!)

Combine all the ingredients for the sauce in a large bowl and set aside.

Bring the water to a boil in a small pot and add the sugar.  Stir to dissolve the sugar and add the walnuts.  Boil for 2 minutes.  Drain and place the walnuts on parchment paper line cookie sheet to dry.

In another bowl combine together flour and egg white.  Mix until smooth.  Season with salt, pepper and paprika.

Heat the oil and pan fry the shrimp until golden brown.  Roughly 60 second per side.  Then drain the excess oil off by placing on a paper towel.  Toss the shrimp and walnuts in the creamy sauce mixture.

Serve with rice and ENJOY!!!!!

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Our Favorite Fruit Dips

There is nothing I enjoy more in the summer time than fresh fruit. It is so delicious, healthy, and refreshing. So I thought I would share  two of our favorite fruit dip recipes with you all. I enjoy serving these at summer barbecues and family outings; It makes for the perfect side to any BBQ. My favorite part is that both of these are so easy to make and can be made in less than 5 minutes. Cant really beat that! Especially being pregnant right now. I have had morning sickness my whole pregnancy and have a hard time  making anything that takes longer than 5 minutes without dry heaving. (hence the reason the majority of our recipes on our blog are made by my mom Robin at this time) This recipe is one I can tackle easily (pregnant or not) and it always turns out absolutely delish!

Creamy Marshmallow dip

8 oz package regular cream cheese
7 oz jar of marshmallow cream

Strawberry Cream Cheese dip

8 oz container cool whip
6 oz container vanilla Yoplait yogurt
8 oz container strawberry cream cheese spread

For both of these recipes all you have to do is throw the ingredients in your kitchen aid or bowl and whip them up to a nice creamy consistency. It is literally done and ready to serve within a few short minutes. There is no other trick to it. You can let it chill in the refrigerator if you would like but it is not necessary.
For those with a strong sweet tooth you do have the option of adding 1/2 tsp vanilla and 1/8 cup sugar to sweeten things up even more. I prefer  less sugar, but you do whatever your heart so desires

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Teriyaki Grilled Salmon

With summer here it's time to try those new recipes for the grill.  I found this recipe for grilled salmon on allrecipes.com and decided it was worth a try.  WOW, I didn't know that I was just about to find a new favorite!  I found this recipe to be easy and to be some of the best salmon I have had!  Love my summer grilling!!

TERIYAKI GRILLED SALMON

2 lbs. salmon filets (skin removed, fresh would be great but I used frozen and it was fabulous)

Lemon Pepper to taste

Garlic Powder to taste

Salt and Pepper to taste

1/3 cup soy sauce

1/3 cup brown sugar

1/3 cup water

1/4 cup vegtable oil

Season salmon fillets with the lemon pepper, garlic powder, and salt.

In a bowl, combine the soy sauce, brown sugar, water and vegtable oil and stir to dissolve the sugar.

Place the fish in a large resealable plastic bag and add the soy sauce mixture.  Seal and turn to make sure all the fish is coated well.  Place in the refrigerator for at least 2 hours.

Preheat your grill to medium heat.

Lightly spray the grill grate.  Place the salmon on the preheated grill and cook the salmon for about 6 minutes per side or until the fish flakes easily with a fork.  Watch to make sure you don't over cook.

Serve with rice and fresh vegies and you have an amazing summer meal!!

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Best Carrot Cake Ever

I've made many carrot cakes in my life, and I have loved them all!  However, I believe this recipe to the Best I have made!  This recipe came from Chow.com.  I'm not a big fan of having all the extras in it, I like it plain and simple!  This is loaded with carrots and has just the right amount of spice!  Of course, the cream cheese frosting makes the cake!  This cake was so good that my son who has never liked carrot cake, has now come to love it!
Proof that the recipe is definitely good!

-Robin

BEST CARROT CAKE

2 cups flour

2 tsp. baking soda

2 tsp. baking powder

1/2 tsp. salt

3 tsp. ground cinnamon

1/2 tsp. nutmeg

4 eggs

1 1/4 cup oil

1 cup white sugar

1 cup packed brown sugar

2 tsp. vanilla

3 cups grated carrots (use the largest grater size)

Optional: 1 cup raisins, 1 cup chopped pecans or walnuts.  (I didn't use either)

Cream Cheese Frosting:

1- 8 oz. package cream cheese, softened

1/2 cup butter, softened

2 cups powdered sugar

1 tsp. vanilla extract

Preheat the oven to 325 degrees.  Lightly grease and flour a 9x13 baking pan.

In a large bowl, combine the oil, sugars, vanilla, and eggs together and blend well with a mixer.

In a seperate bowl. sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Gradually add the flour to the sugar and egg mixture and mix well.

Stir in the grated carrots.  (Add the nuts and raisins at this time if you like)

Pour into prepared pan.  Bake for 40-45 minutes, or until a fork comes out clean. (Check, baking time will depend on your oven)

Cool after taking out of oven.

For the frosting, blend together the cream cheese and butter until creamy.  Gradually add the powdered sugar, then the vanilla and beat for about a minute. Scrape down the sides of the bowl and beat again.

Spread over the cooled cake.

(Keep in refrigerator)

ENJOY!!!

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Jo's Crab Pasta Salad

Once in a while I will taste a dish that I will immediately say, "I have to have this recipe!"  Well, this is one of those dishes.  I first had this several years ago when my sister in law made it for a family party.  I made sure I got the recipe from her and it has since become one of my favorite salads to serve at our barbecues.  I LOVE this salad, and so does the family!  Thanks Jo!

-Robin

JO'S CRAB PASTA SALAD

1 12 oz. package medium shell pasta

1 lb. imitation flaked crab

1 cup chopped celery

1/2 onion finely chopped

8 hard boiled eggs, diced

1 cup mayonnaise

1 cup sour cream

1 Tbsp. sweet relish

2 tsp. sugar

salt and pepper to taste

Cook pasta according package directions.  Rinse and cool.

Boil the eggs and peel.

Chop the crab into small pieces.

In a large bowl, combine the pasta, crab, celery, onions and eggs.

In a small bowl, mix together the sour cream, mayonnaise, relish and sugar.

Pour over the pasta and mix well.

Salt and pepper to taste. 

So delicious!!!!

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Sweet Pork Soup

Came home to my mama making up a new dish. She was so excited about this one because she came up with it all on her own! A little combo of the classic Cafe Rio pork recipe mixed with some rice, corn and beans and VOILA she made one of the tastiest soups I've ever had. Squeeze a little lime over top and add some tortilla chips for an absolutley delicious meal!

-Becky

SWEET PORK SOUP

1 3-4 lb pork roast or tenderloin, trimmed of fat

2 cups salsa

2 1/2 cups brown sugar

1 20 oz bottle coca cola

2 15 oz. can black beans, drained and rinsed

1 15 oz. can pinto beans, drained and rinsed

1 15 oz. can corn

1/4 cup cilantro, chopped

2 cups cooked rice

Salt and pepper to taste

1 lime

Grated monterey jack cheese

Tortilla chips

Trim the fat off the pork.  Put the pork in a large crock pot. 

Add the brown sugar, salsa and coca cola.

Cover and cook on low for 6-8 hours.

After pork has cooked, take the pork out and shred.

Add the pork back to the crock pot.  If you need more liquid, add a little more coca cola.

Add the beans, cilantro, corn (undrained), and cooked rice.

Heat through by cooking on low for another 1/2 hour. 

To serve, dish up a big bowl, squeeze some lime into it, top with grated cheese.

Serve with Tortilla chips, (I like to crush them on top), and mmmmmmm, amazingly delicious!!!

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Crunchy Pea Salad

When I saw a recipe for Pea Salad, I thought really?  A whole salad out of peas?  Well, it is true, you can make a salad out of peas!  Of course, with the addition of nuts, and craisins and bacon, this turned out to be absolutely delicious!  I wasn't sure how the family was going to react to it, but after dinner was over, they kept picking at.  That is always a good sign! This recipe comes from family.go.com website. The next time I make this though, I think I will add some chopped cauliflower to add a little more color!

-Robin

CRUNCHY PEA SALAD

1 10oz. box frozen sweet peas, thawed and drained

1 cup peanuts

1/4 cup chopped greens onions

1 lb. bacon cooked and crumbled

1 cup craisins

1/2 cup mayonaise

1 Tbsp. plus 1 tsp. of vinegar

1 tsp. sugar

ground pepper to taste

1/4 tsp. Maggi seasoning (I couldn't find it, but the substitute for it is even amounts of soy sauce and worcestershire sauce.) That is what I added. 

Optional ingredients for salad: 1 cup chopped cauliflower, 1/2 cup celery.  If you add more ingredients you might want to make a little extra sauce to mix in.

Whisk together the mayonaise, vinegar, sugar, pepper and Maggi seasoning together in a bowl. Add the mixture to the other ingredients and toss well.  Chill for at least 1 hour before serving!

Soooo good!

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