Crusted Tilapia with Orange Jalapeno Salsa

I’m definitely ready for summer, and this dish tastes just like it!  It’s a very simple dinner bursting with juicy, fruity, spicy flavors.  The salsa takes a little while to make, but it is sooooo worth it.  It makes the … Continue reading

4th of July Recipe Round Up

Last year’s 4th of July recipe round-up was a huge hit, so I thought I’d do a new one this year!  Here are some guilt-free cocktails, appetizers and desserts that will make the perfect patriotic treat for the upcoming holiday.  And … Continue reading

2-Minute Restaurant Style Mediterranean Hummus Appetizer

One of my absolute favorite things to eat is the hummus appetizer from Chama River Brewing Co.  The other night I was having girlfriends over and decided to try to replicate it at home.  It turned out so delicious and … Continue reading

Spicy Sautéed Shrimp with Garlic, Lemon and White Wine

This is a really fun and quick recipe that’s perfect as a fast weeknight meal or it makes a wonderful appetizer when entertaining!  The shrimp take on the full flavors of paprika, garlic and lemon and the dish is done … Continue reading

Turkey Bacon & Gorgonzola Sweet Potato Skins with Fresh Thyme

I’m officially obsessed with this recipe.  I’ve made it twice in two days and I plan on these skins now being my go-to dish for entertaining or potlucks.  This is another fantastic recipe I adapted from The Fit Cook.  I’ve shared … Continue reading

Oven Baked Coconut Shrimp with Habanero Peach Lime Dipping Sauce

We’ve been watching the Olympics every night and there’s something fun about watching it and sitting on the couch and eating appetizers for dinner instead of a real meal.  I whipped up this delicious and guilt-free treat as our dinner the other night and it was a hit.  Jon and I both gobbled down almost every last shrimp and I made a pound.  It  takes about 15 minutes of prep and about 17 minutes of baking time.  While it can get a bit messy it’s a really simple recipe that tastes like we ordered it from a restaurant.  I plan on making this as an appetizer the next time I entertain.

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Enjoy!

Oven Baked Coconut Shrimp with Habanero Peach Lime Dipping Sauce (Makes 24 shrimp: serves 6-8 as appetizer)

Adapted from The Girl Who Ate Everything

Ingredients:

  • 1 tablespoon lime juice
  • 1/2 cup peach Habanero jam (If you can’t find this jam, just get a peach or pineapple jam and mix with 2 teaspoons finely chopped jalapeno pepper)
  • 1 pound uncooked large shrimp peeled and deveined
  • 2 egg whites
  • 2 tablespoons cornstarch
  • 2 cups sweetened flaked  coconut

Directions:

  • Combine lime juice & jam in a small bowl and mix well. Cover and refrigerate until ready to serve.
  • Preheat oven to 400 degrees and line a cookie sheet with parchment paper.
  • In a small bowl beat egg whites with a hand mixer until soft peaks form.
  • Place cornstarch and coconut on two separate plates. Hold shrimp by the tail and dip and coat the shrimp with cornstarch. Next, dip the shrimp in the egg whites and finally in the coconut coating well.
  • Place shrimp on the cookie sheet and bake for 15-17 minutes or until coconut is a golden brown.  Turn shrimp once halfway through cooking time to make sure both sides brown.
  • Serve with dipping sauce.

Tequila Soaked Watermelon Wedges

Watermelon-good. Tequila-good. Lime-good. Salt-good. Mix all those things together and you get an absolutely delicious concoction that’s sure to be the biggest hit at any party. I saw this on Pinterest recently and just had to try it. I brought these delightful wedges to the 4th of July party we went to and the trays of watermelon slices were empty in minutes. Just make sure you keep the kids away from these! They look like plain watermelon because the alcohol and salt just absorb right into the fruit. It’s like eating a watermelon margarita, without all the calories of the sweet and sour mix. The sweetener in this is agave nectar so it digests in the body easier than sugar does. It has a really low glycemic index and, while it does have more calories than white sugar, it’s about 40% sweeter so you can use less. Read more about agave vs. sugar here.

You will definitely be glad you made these. 🙂

Enjoy!

Tequila Soaked Watermelon Wedges (serves 10-15 depending on size of watermelon)

Ingredients:

  • 1 seedless watermelon, quartered and cut into 1-inch-thick wedges
  • 3/4 – 1 cup agave
  • 1/2 cup water
  • 3/4 cup tequila
  • 1/2 cup Triple Sec
  • 2 limes, halved or cut into wedges
  • margarita salt (or any course salt will do)

Directions:

  • Arrange watermelon in a single layer in two 9-by-13-inch baking dishes.
  • Bring agave, water, tequila, and Triple Sec to a simmer in a small saucepan. Cook, stirring, until agave dissolves, about 30 sec – 1 minute. Let cool slightly. Pour syrup over watermelon wedges, and refrigerate for at least 45 minutes. The longer you let it sit in the tequila mixture the better!
  • Remove watermelon from syrup, and arrange on a platter. Squeeze limes over melon, and season generously with the course salt.
  • Serve and enjoy!