Shortcut Pulled Pork Hand Pies

August 29, 2014 

Shortcut Pulled Pork Hand Pies Shortcut Pulled Pork Hand Pies

If you have been checking out my recipes, you might start to notice that I have a slight obsession with hand pies. There are so many reasons to love those little bread pockets. They are super simple to put together and they bake up very quickly. The options are endless – you could make a different version for every day of the week! Plus, you get to play with your dinner…gotta love handheld food.

I never saw or ate a Hot Pocket until I was in college. My mom never bought frozen convenience foods so it just wasn’t something we ate when I was young. Truth be told, I don’t think my boys have ever had one either. I am sure they’d love them, but since I can make a whole batch for a fraction of the cost, I opt for the homemade version.

The recipe I am sharing today is a good one for days when you need dinner in a flash. This recipe for Shortcut Pulled Pork Hand Pies is a great way to use leftover pulled pork. If you don’t happen to have leftovers…no worries! Just throw a Boston Butt in your slow cooker in the morning and then you just need another 25 minutes to prep and cook the hand pies for dinner.

This recipe is part of the Publix Menu Plan Week Of 8/28. Here are the other recipes that I have shared so far this week -

Shortcut Pulled Pork Hand Pies
 
Author:
Ingredients
  • 1½ cups shredded pork
  • ¾ cup sweet barbecue sauce
  • ¼ cup fresh cilantro, chopped
  • ½ medium red onion, chopped
  • ½ cup Monterey Jack cheese, shredded
  • can of refrigerated biscuit dough (large Grands type biscuits) or pizza/bread dough ball
Instructions
  1. Preheat oven to 350º F.
  2. In a medium bow, mix the pork, barbecue sauce, cilantro, onion and cheese until combined.
  3. Press or roll out the biscuits until they are large flat circles - approximately 2½ times the regular size.
  4. Add ⅓ - ¼ cup of the meat mixture in the center of the dough.
  5. Fold the dough in half and pinch the edges until sealed (use a fork to crimp the edges).
  6. Brush the top with olive oil or an egg wash.
  7. Bake for 15 - 20 minutes or until golden brown.
Notes
Homemade pulled pork is very simple. All you need to get started is a 3 pound Boston Butt and the dry rub of your choice. You can use a pre-made blend, create your own or you can even just use seasoning salt and pepper. I use a blend called Bad Byron’s Butt Rub Barbecue Seasoning - it’s delicious.
You want to coat your roast pretty heavily and then pop it in the slow cooker – nothing else needed! Remember to season it good…that’s a big chunk of meat and will need some flavor. Stick the cover on your slow cooker and turn it to low and let it go for about 12 hours.

 

Easy Slow Cooker Meatloaf

August 28, 2014 

Easy Slow Cooker Meatloaf Easy Slow Cooker Meatloaf

 

I love my slow cooker it really does make life so much easier. On busy days, it is just awesome to have a meal waiting for you when you need it. So have you ever done meatloaf in your crockpot? If you haven’t you are missing out! Now it’s really not much easier than throwing it in the oven –BUT you do get a great perk…you get those 10 – 15 minutes of prep time back in the evening when you need them!

After school is one of the most chaotic times at my house. We get home and the boys need a snack. Then it’s time to get homework going and start up dinner. For me, it’s almost impossible to do all of that at the same time. With both boys needing me at various intervals, I can barely focus on one thing for more than a minute at a time. I find myself stopping and starting a task 20 times before it’s complete. So, if I can take one thing off the dinner prep list…I’ll do it.

I know not everyone is a meatloaf fan…but my husband and I love a good meatloaf. While it may not be as high on my list as a good ribeye, it’s up there pretty high. Slow Cooker Meatloaf is just good comfort food. It’s easy to prepare and when you allow the slow cooker to do it’s magic, it can also be a timesaver too!

While you can really do any meatloaf recipe in your slow cooker, you want to make sure that you use a lean meat. I don’t know about you but I don’t like to see my food sitting and cooking in a bunch of grease! You probably have noticed that meatloaves that use high fat content meats are usually baked on a rack to allow that grease to drip down and stay off the meat. Well, in a slow cooker it’s a little harder to get that meat raised. You can do it…a few loose wads of foil can do wonders. I have also stacked my meat on top of veggies to keep it out of the grease. In all honesty, a lean meat will still give you a great meatloaf. Plus with a super tasty sauce, you’ll still get great flavor.

foil meatloaf Easy Slow Cooker MeatloafI do have a cool tip for you. Whenever you are using your slow cooker and want to easily lift your food from the pot, create handles with aluminum foil. Just fold 1 – 2 long strips of foil and place them in your pot making sure they are long enough so that you can then just use them as handles to lift the meat once it’s done. As you can see in my picture, I went a little crazy and made mine super long…but hopefully you can see what I mean.

I have found it is almost impossible to get a large item out without those “handles” to help. Otherwise I end up having to break it up in pieces pulling it out with a spatula. Who wants to serve a meatloaf that’s in a bunch of chunks?

When you can, let that slow cooker do the work for you. You’ll appreciate that extra time when all you have to do is steam a few veggies and boil up some potatoes to have dinner on the table in less than 30 minutes!

This recipe is part of the Publix Menu Plan Week Of 8/28. Here is the other recipe that I have shared so far this week -

Easy Slow Cooker Meatloaf
 
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Author:
Serves: 6 - 8
Ingredients
  • 1½ pounds lean ground beef
  • 2 eggs
  • 1 cup Italian seasoned Panko bread crumbs
  • ¾ cup milk
  • ½ medium onion, chopped
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2½ tablespoons Worcestershire sauce, divided
  • ½ cup ketchup
  • ¼ cup brown sugar
  • 1 teaspoon ground mustard
  • 1 teaspoon yellow prepared mustard
Instructions
  1. In a large bowl, combine the beef, eggs, breadcrumbs, milk, onion, garlic, salt, pepper and 1½ tablespoons of Worcestershire Sauce.
  2. Mix well and shape into a loaf.
  3. Place in the crockpot.
  4. Combine the remaining ingredients in a small bowl and whisk until combined.
  5. Spoon ½ cup of the mixture onto the top of the meatloaf and reserve the rest for later (refrigerate until needed).
  6. Place the cover on the slow cooker and cook the meatloaf on low for 4 - 4/12 hours until cooked through - when a thermometer reads approx 160º.
  7. Spoon the reserved sauce over the meatloaf, cover and allow to heat through - about 15 minutes.
  8. Remove the meatloaf from the pot and allow to cool slightly before slicing.
Notes
To easily remove the loaf after cooking, create foil handles before the meat is placed into the pot . Simply place folded foil strips in the pot allowing them to drape over the edges and place the meat over the strips. Once the meat is done you just gently lift the handles to remove the meat from the pot with ease!

 

Curried Honey Mustard Chicken

August 27, 2014 

Curried Honey Mustard Chicken  Curried Honey Mustard ChickenOh boy — time to wake up those taste buds! My buddy Amy emailed me a recipe for Curried Honey Mustard Chicken that she said was beyond delicious. She added that besides being delicious it was also super easy – my favorite combination. I looked at the ingredient list and had everything on hand so I made a plan to whip this one up.

I made it this week and she didn’t lie…it was FANTASTIC and so dang easy! This one is going on my meal rotation and I will definitely be making this one again very soon! As you can see I paired it with some couscous and roasted brussel sprouts. That plate you see is the kind of meal that I love!

Now I will tell you that my boys took one bite and decided that it wasn’t their cup of tea. It has curry and cayenne but I didn’t want to modify Amy’s suggested recipe before I tried it. Luckily, I was smart and thought ahead. I roasted them a plain chicken breast as a backup. This one has a spice kick but it’s not a hot kick…it’s a flavor kick on a super moist chicken that is just fantastic.

The hardest part of this recipe is waiting for it to marinade. Once that is done, a few minutes in the oven and dinner is done!

This recipe is part of the Publix Menu Plan Week Of 8/28. Here is the other recipe that I have shared so far this week -

Curried Honey Mustard Chicken
 
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Author:
Serves: 4
Ingredients
  • 2 tablespoons butter, melted
  • ⅓ cup honey
  • ¼ cup Dijon-style mustard (I used stone ground dijon)
  • 2 tablespoons curry powder
  • 1 pinch ground cayenne pepper
  • 4 skinless, boneless chicken breasts
Instructions
  1. Combine the melted butter, honey, mustard, curry powder and cayenne powder and mix until combined.
  2. Place the chicken in a baking dish and pour the mixture over the chicken.
  3. Cover and refrigerate, allowing to marinade for at least 4 hours or overnight.
  4. Preheat oven to 375º F.
  5. Bake the chicken, covered, for 10 minutes.
  6. Remove cover and bake an additional 10 - 15 minutes (or until chicken is cooked through).
Notes
Adapted from Allrecipes

Grab some of the Springer Mountain Chicken BOGO $6.39/lb (unadvertised deal) and make this one for next to nothing!

 

Chicken & Dumpling Casserole

August 25, 2014 

chicken dumpling casserole Chicken & Dumpling CasseroleI told you guys that the recipes that I was sharing this week were going to be quick and easy. I also forewarned you that they might not be the most beautiful foods ever. This recipe for Chicken & Dumpling Casserole is very tasty but it’s just ugly. I mean there was really nothing I could do to make it look pretty. So please don’t let my lack of photography skills scare you away from trying this one!

This is one of the easiest thing to whip up and it has the great taste of chicken & dumplings with almost no effort. If you have tried my Slow Cooker Chicken & Dumplings this one has the same great taste but this one comes together much quicker. The prep of this recipe is very simple…while the overall recipe takes about 2 hours, almost all of that is spent just waiting. If you boil your chicken ahead of time, you’ll reduce the recipe to under 5 minutes of active prep and then 50 minutes of waiting for it to bake up!

I actually found this recipe on Facebook not too long ago. It was in my feed as my mom had “liked” the recipe.  I happened to have some chicken defrosting so after looking at the ingredients I whipped it up that same night. Well, my guys loved it. The entire pan was totally demolished. They liked it so much that I have already made it a second time. I added a few little tweaks the second time and once again it was completely gone…no leftovers at all!

Next time you need a recipe that is super easy and requires very few ingredients, you’ll want to give this one a try!

This meal is part of the Publix Menu Plan Week Of 8/21. Here are the other recipes that I shared -

Chicken & Dumpling Casserole
 
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Author:
Serves: 4 - 6
Ingredients
  • 1½ pounds of chicken - I used thigh meat
  • 1 cup all purpose flour
  • 1 cup milk
  • 2 tablespoons butter, melted
  • 1 can cream of chicken soup (10.5 oz)
  • 2 cups chicken broth (reserved broth from boiling chicken)
  • ¼ teaspoon salt
  • ¼ teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon parsley
Instructions
  1. Add the chicken to a pot and cover with water.
  2. Cover and cook over medium heat for about 1 hour.
  3. Remove the chicken from the pot and allow to cool - reserve the water/broth.
  4. Shred the chicken and place in the bottom of a 11x7 baking dish.
  5. Whisk together the flour, milk and butter then pour over the chicken.
  6. Whisk together the reserved broth, cream of chicken soup, salt, onion powder, parsley and pepper then pour over the casserole - DO NOT STIR.
  7. Bake at 350º for 50 minutes until the top begins to turn golden brown.
  8. Allow to cool for about 5 - 10 minutes before serving
Notes

Slow Cooker Asian Barbecue Chicken

August 22, 2014 

Slow Cooker Asian Barbecue Chicken Slow Cooker Asian Barbecue ChickenI told you that I’d be sharing some easy recipes and it really can’t get any easier than this one. It requires fairly standard ingredients that you probably have on hand right now. You toss everything in your crockpot and let it go.

I call this a barbecue chicken but it’s very similar to an Asian sticky chicken. The flavors are similar – you get that sweet taste on a super tender chicken with tons of sauce. I have been known to toss in pineapple, onions and bell pepper about an hour before we are ready to eat for a mock sweet and sour chicken.

Now, I am not a fan of stringy chicken so I don’t let this one go all day. I like to maintain the texture of the chicken so I opt to start this one around lunch time. You could throw this one on in the morning but be aware that you’d likely end up with shredded chicken.

This meal is part of the Publix Menu Plan Week Of 8/21. Here are the other recipes that I have shared so far -

Slow Cooker Asian Barbecue Chicken
 
Prep time
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Author:
Serves: 4 - 6
Ingredients
  • 1½ pounds boneless chicken thighs (about 8 thighs)
  • ½ cup soy sauce
  • ½ cup brown sugar, packed
  • ½ cup ketchup
  • ⅓ cup honey
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated or minced
  • 1½ tablespoons corn starch
Instructions
  1. Place the chicken in the slow cooker.
  2. Whisk together all ingredients (except corn starch) and pour over the chicken.
  3. Cover and cook on low for 5 hours.
  4. After 5 hours, remove the chicken from the slow cooker and whisk the cornstarch into the sauce. Turn the cooker up to high and allow the sauce to simmer for about 5 minutes until thickened.
  5. Serve the chicken over rice with additional sauce.

Chili Mac – Publix Menu Plan Recipe

August 21, 2014 

Chili Mac Chili Mac   Publix Menu Plan RecipeAs I shared yesterday, I am making meals that are quick and easy in an attempt to get back into my routine. I was spoiled by summer and forgot how busy weeknights are once school is in session! Meals such as this Chili Mac recipe will mean you don’t spend a ton of time in the kitchen. Plus, you get a hearty dish that your family will love.

Now, this recipe is great because you can do it all on the stove top or even prep it ahead of time and bake it when you need it. I knew that I’d have limited time this week so I opted to prep the meal ahead of time. It was ready and waiting after the Karate ceremony yesterday (Jake got his yellow belt – woo hoo!).

I’ll give you another tip…double the recipe and freeze the second batch so you have a meal waiting when you need it. I prepped mine and put them in separate casserole dishes. If you will spray the casserole dish with cooking spray or line it with plastic wrap before you pop it in the freezer you can easily lift the meal out of your dish when it’s frozen. Then you just wrap it tightly and stick it back in the freezer. You’ll still have your dish available to use on other meals until you need it. Once you are ready, you only have to pop the frozen meal back in that dish, defrost it and then you just heat it up – easy breezy!

This meal is part of the Publix Menu Plan Week Of 8/21. Here are the other recipes that I have shared so far -

Chili Mac - Publix Menu Plan Recipe
 
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Author:
Serves: 6
Ingredients
  • 8 oz macaroni noodles, cooked according to package instructions and drained
  • 1 pound lean ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can Ro*Tel
  • 1 14.5 oz can of tomato sauce
  • 1½ tablespoons chili powder
  • 1½ teaspoons cumin
  • ¼ teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 can kidney beans, rinsed
  • 8 oz cheddar cheese, grated
  • sour cream & green onion for garnish (if desired)
Instructions
  1. Preheat oven to 400º F.
  2. In a large pot, cook ground beef, garlic and onions until the meat is browned, crumbling as you cook.
  3. Drain fat and add Ro*Tel, tomato sauce, chili powder, cumin, onion powder, salt, black pepper and kidney beans.
  4. Allow to simmer for about 10 minutes.
  5. Stir in the cooked pasta and ¾ of the cheese.
  6. Place in a casserole dish and top with the remaining cheese.
  7. Bake at 400ºF for 10 - 15 minutes until cheese is melted and bubbly.

Grab these items when you shop this week to make this at a great price -

Ronzoni Pasta or Healthy Harvest or Garden Delight, Assorted Varieties, 9 to 16 oz (Excluding Lasagna, Jumbo Shells, Manicotti and Smart Taste), BOGO $1.59
Amish Country Colby Cheese, 8 oz, BOGO $3.79

 

Easy Korean Beef

August 8, 2014 

Easy Korean Beef Easy Korean BeefWith school back in session, it will take me a few weeks to get back into the swing of things. While I am trying to get my schedule worked out, I will be opting for meals that are quick and easy.

Now, quick and easy don’t have to meat boring! One of my favorite “go-to” meals when I don’t have much time is Easy Korean Beef. This is a kind of a lazy man’s Bulgogi. You get the same taste without the cost of the more expensive sirloin beef used in traditional Bulgogi. You whip this one up using ground beef!

It’s also great because it uses ingredients that I pretty much have on hand at all times. The only thing I have to remember to grab is a 75¢ bundle of green onions. Yes..you need the green onions it add such nice taste and texture icon wink Easy Korean Beef

I saw this recipe on Pinterest a while back and made it the week that I found it. Since then I have made a few adjustments that work for my crew. First, we love the sauce so I increased that a bit. It’s so good over that steamed rice.

I also messed up the first time I made it by using fresh ginger instead of the powdered version that the recipe called for. You know I love the zing that the fresh ginger adds so I started using both and it really gives the dish such a wonderful flavor. A little tip…keep fresh ginger in your freezer. You can just grate it as you need it and it stays fresher so much longer!

Whenever you need a delicious meal that comes together so easy – try this Easy Korean Beef. I think you’ll find it ends up in your monthly (or even weekly) meal rotation!

This recipe is part of the Publix Menu Plan For The Week Starting 8/7. Check out the other recipes I have shared so far this week.

4.3 from 3 reviews
Easy Korean Beef
 
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Author:
Serves: 4
Ingredients
  • ½ cup brown sugar, packed
  • 6 tablespoons soy sauce
  • 1½ tablespoon sesame oil
  • 1 teaspoon crushed red-pepper flakes
  • ½ teaspoon ground ginger
  • ½ teaspoon fresh ginger, grated or minced
  • 1 tablespoon vegetable oil
  • 3 cloves garlic, minced
  • 1 pound lean ground beef
  • 3 green onions, thinly sliced
  • Cooked rice
Instructions
  1. Whisk the sugar, soy sauce, sesame oil, red pepper flakes, ground ginger and fresh ginger in a small bowl until combined. Set aside.
  2. Heat the vegetable oil in a skillet and add the garlic.
  3. Cook for about 1 minute until fragrant.
  4. Add the lean ground beef and cook until browned. Stir and crumble the beef as it cooks.
  5. Drain any excess fat.
  6. Stir in the prepared sauce and simmer for about 2 minutes until heated through.
  7. Serve over steamed rice and top with green onions.
Notes
Adapted from Damn Delicious

Crispy Cheddar Chicken

August 7, 2014 

Crispy Cheddar Chicken Crispy Cheddar Chicken

 

Today I am sharing the recipe for Crispy Cheddar Chicken. Now, I will admit that this is not my favorite thing in the world but my guys LOVE it. They’d eat this every single week if I made it for them. Now don’t let my personal review hold you back from trying this one. I found this recipe when browsing Pinterest and now I see it all the time.  I just find it kind of boring but like I said, my guys think it rocks!

It’s pretty simple to put together. All you do is dip the chicken pieces in milk, then cheese then crushed Ritz crackers. Now, the tricky part is getting that cheese to hang on to the chicken. I have found if I kinda press and mold it to the chicken, it will hang on a bit better.

The final step to the recipe is a quick and easy sauce that is just three ingredients. See…I told you – simple!

It’s also very economical as the ingredient list is small. I would bet that you have everything you need to make this for dinner tonight. Give it a try and let me know what you think.

This recipe is part of the Publix Menu Plan For The Week Starting 8/7. Check out the other recipes I have shared so far this week.

Crispy Cheddar Chicken
 
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cxn ingr Crispy Cheddar Chicken
Author:
Serves: 4
Ingredients
  • 1 pound boneless skinless chicken breast, cut into 4"x2" chunks
  • ½ cup whole milk
  • 1 teaspoon honey dijon mustard
  • 8 oz cheddar cheese, shredded
  • 2 sleeves Ritz Crackers, finely crushed
  • 1 tablespoon parsley
  • 1 can Cream of Chicken Soup
  • 2 tablespoons plain yogurt (or sour cream)
  • 2 tablespoons butter
Instructions
  1. Preheat oven to 400º F.
  2. Spray a baking sheet with cooking spray and set aside.
  3. Create a dredging station - mix the milk and mustard in one shallow bowl, place the cheese in a second shallow bowl and then mix the Ritz Cracker crumbs and salt & pepper into a third shallow dish.
  4. Dip the chicken pieces in the milk mixture then roll in the cheese. You may need to squeeze and pack the cheese around the chicken.
  5. Finally roll the cheese covered chicken into the cracker crumbs. Again you may need to push and pack the crumbs onto the chicken.
  6. Place the coated chicken on the prepared pan and sprinkle with the parsley.
  7. Cover with foil and bake at 400º for 35 minutes.
  8. Remove the foil and bake an additional 10 - 15 minutes until golden brown.
  9. To make the sauce, add the soup and butter to a small saucepan and heat over medium low heat.
  10. When the butter has melted, stir in the yogurt (or sour cream).
  11. Stir until combined then remove from heat.
  12. Serve the sauce over the chicken.
Notes
Slightly adapted from Just a Pinch

 

Baked Egg In A Nest Recipe + One Reader Wins A Year’s Worth Of Safest Choice™ Eggs & Prize Pack!

August 6, 2014 

Baked Egg In A Nest Baked Egg In A Nest Recipe + One Reader Wins A Years Worth Of Safest Choice™ Eggs & Prize Pack!It’s hard to believe…but summer is almost over. Soon the kiddos will all be headed back to school. Part of me is happy as I will get a little free time but then I will also miss having my boys at home hanging out with me.

I have told you guys before…I am not a morning person! It typically takes me a little bit of time to get going after I wake up. I know those first few weeks of school I will be moving at a snail’s pace. Of course my guys will need a good breakfast so you better believe I will looking to quick and easy breakfast options.

My boys have never liked cereal so they get a hot breakfast every day. One of their favorite things to eat are eggs. I also love eggs – both the taste and the ease of preparation. My oldest would eat a boiled egg every day if he could and my little one is a scrambled egg kind of guy. One of my favorite things to make them for breakfast is Baked Egg In A Nest. I do love the stovetop version…but again, I am not always on my game in the morning. So this baked version allows me to prep, pop them in the oven and just turn on the timer. I can put them together when I wake and by the time they are up and dressed there is a hot and delicious breakfast waiting for them at the table!

4.3 from 15 reviews
Baked Egg In A Nest
 
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egg nest Baked Egg In A Nest Recipe + One Reader Wins A Years Worth Of Safest Choice™ Eggs & Prize Pack!
Author:
Serves: 4
Ingredients
  • 4 slices bread
  • 4 tablespoons butter, softened
  • 4 Safest Choice™ Pasteurized Eggs
  • salt & pepper to taste
  • cheese, tomatoes, green onions or your preferred toppings
Instructions
  1. Preheat oven to 375º F
  2. Lightly butter both sides of the bread
  3. Push the bread into a ramekin or muffin cup.
  4. Crack a Safest Choice™ Pasteurized Egg into the center of the bread.
  5. Sprinkle with salt and pepper to taste.
  6. Bake in a 375º oven for 15 - 20 minutes (cook time will depend on how you prefer your eggs - 17 minutes gives you a slightly runny yellow)
Notes
You can easily adjust this recipe to serve one or more than 4

I love this recipe because it gives my boys the protein their little bodies need plus I can make these in my sleep. You can make as little as one or enough to feed a whole army! My boys like their eggs where they are just set so I typically bake them for about 17 minutes. This way they get a set white and a slightly runny yellow. Now, I want to ensure that the eggs I serve the boys are safe so I look to Davidson’s Safest Choice® Eggs.

safe eggs carton open closed Baked Egg In A Nest Recipe + One Reader Wins A Years Worth Of Safest Choice™ Eggs & Prize Pack!The Safest Choice™ patented, all natural, award-winning egg pasteurization process eliminates the risk of Salmonella in eggs before the eggs even enter your kitchen. That’s important to me especially since my little helpers often lick the spoons and their little fingers. 

There are so many great recipes that use raw or undercooked eggs. You don’t need to shy away from these recipes when you use Safest Choice eggs. I use these for my meringue, royal icing, ice cream and so much more. Because they are pasteurized, I don’t have to worry about exposing my crew to the risk of Salmonella.

Next time you head into Publix you can grab a great deal. Pair the coupon with the cash back offer and get them at a fantastic price then get in your kitchen and whip up my Baked Eggs In A Nest.

Safest Choice™ Pasteurized Eggs, $3.69
-$1/1 Safest Choice™ Pasteurized Eggs coupon 
-$1/1 Safest Choice™ Pasteurized Eggs, 12 ct. carton ibotta offer 
-$1 ibotta bonus when you redeem Safest Choice™ three times
$1.36 per carton after coupon, cash back and bonus!

I have some great news – the folks at Safest Choice eggs have put together a fantastic prize pack. One I Heart Publix reader will win the following -

  •  A YEAR’S WORTH OF EGGS in the form of 52 coupons for a free dozen of Safest Choice™ Pasteurized Eggs
  • Bento Box
  • $100 Publix Gift Card
  • Apron &  Measuring Spoons

Wow…now that’s what I call a prize pack!

Entry is simple, you just need to complete the task below! You can gain two bonus entry as well (just make sure that you leave one entry for each — up to a total of 3 comments.) As a reminder, comments left on Facebook, Twitter or other posts will not be included.  I will choose the winners on August 20th at 11 pm.

REQUIRED ENTRY:

  • What will you make with your Safest Choice eggs?

BONUS ENTRIES:

 Baked Egg In A Nest Recipe + One Reader Wins A Years Worth Of Safest Choice™ Eggs & Prize Pack!Want a chance to win even more prizes? The folks at Safest Choice™ are holding a couple of Twitter Parties soon. I’ll try to pop in and join you guys. Be sure to follow them on Twitter then mark your calendar for the following dates - 

  • August 7th at 3pm CST Healthy, Easy Breakfasts
  • August 14th at 7pm CST Safe Lunches & Snacks

This post is brought to you by the folks at Davidson’s Safest Choice® Eggs. All comments and opinions are my own.

Crispy Sweet Chili Shrimp

July 31, 2014 

Crispy Sweet Chili Shrimp Crispy Sweet Chili ShrimpI love Asian food for so many reasons. Often the recipes are very quick and simple to put together. That means you spend less time in the kitchen…which is a good thing in my book. Plus, you get such a punch of flavor with that effort – that makes it a winner in my book.

I have been making this recipe for a while. At my house we call it sweet & sour shrimp but that is completely inaccurate.  If you have tried my Sweet & Sour Meatballs - that has the sauce that you guys would recognize as a traditional sweet and sour sauce. Now, I have done that particular sauce with my crispy fried shrimp…but here at my house, the recipe I am sharing today is the preferred sauce with the shrimp.

So last night I was trying to come up with a name. I went round and round and even had my husband helping me. Let’s just say…I probably won’t have him help again. He comes up with the weirdest ideas– tee hee. Now, I probably didn’t do much better but Crispy Sweet Chili Shrimp is a much more accurate description of what this dish is all about.

First you have that delicious crispy shrimp then it’s tossed in a sauce that is sweet and sticky with a slight amount of heat. Don’t be scared of the heat…it comes from chili paste which adds more flavor than it does heat. You get just enough to make it super tasty!

If you have any fear that your little ones will not be able to eat this one just do what I do…serve them the crispy shrimp without the sauce. I have one that will not touch the sauce and the other thinks it is amazing. I generally pull out a handful of shrimp before I toss them in the sauce so I know the boys will eat without grumping.

While the shrimp hikes the price up a bit, the fact that the ingredient list is short evens out the final cost.  Give this one a try, I think you’ll love it!

This recipe is part of the Publix Menu Plan For The Week Of 7/31. Here are the other recipes that I have shared so far -

Crispy Sweet Chili Shrimp
 
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shrimp ingred Crispy Sweet Chili Shrimp
Author:
Serves: 6
Ingredients
  • 1 pound shrimp, peeled and deveined
  • 2 eggs, beaten
  • 1 cup flour
  • 1 cup + 1 tablespoon corn starch, divided
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 teaspoons of oil + oil for frying
  • 2 cloves garlic, minced
  • 2 teaspoons fresh ginger, minced
  • ¾ cup water
  • 1 tablespoon lemon juice
  • 1 tablespoon roasted red chili paste
  • ¼ cup packed brown sugar
  • ⅓ cup soy sauce
  • 2 -3 green onions, sliced
Instructions
  1. Mix the flour with 1 cup of corn starch and salt and pepper and place in a large bowl or zip top bag.
  2. Dip the shrimp in the flour mixture and shake to remove any excess breading.
  3. Next, dip the shrimp in the beaten egg then return the shrimp to the flour mixture for a second time.
  4. Be sure to shake off any excess breading.
  5. Add about a cup of oil in a large pan or wok and heat over medium high heat.
  6. Once the oil is hot cook the battered shrimp for 2 -3 minutes per side until golden brown and remove to a paper lined plate - I generally cook the shrimp in 2 batches so I don't over crowd the pan.
  7. Dump the oil and wipe your pan then add 2 teaspoons of oil to the pan and heat it to medium low.
  8. Cook the garlic and ginger for about a minute.
  9. Add the soy sauce, lemon juice, chili paste and brown sugar to the pan and whisk until combined.
  10. Mix the water and 1 tablespoon of corn starch then add to the pan.
  11. Cook for about 5 minutes until the sauce has thickened.
  12. Toss the shrimp in the sauce.
  13. Serve over rice and top with sliced green onions

Pick up some of the Medium White Shrimp, Easy to Peel, Previously Frozen, Farmed, 41 to 50 per pound, $9.99/lb at Publix and grab some items from your pantry and put the whole meal together for much less than you’d spend at your local Chinese restaurant!

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