The Best Shrimp Appetizer

While playing bunko in San Luis Obispo I discovered this recipe--or rather borrowed the idea from one of the bunko leaders. I can not take any credit myself, but this tasty shrimp and avocado appetizer has become known among my closest friends as "Anne's special shrimp dish." Only because I make it often, and people request it as an appetizer. No eggs or wheat are involved in this dish, and you serve it cold. It is perfect for a summer brunch. Kids love the shrimp and avocado as well, and you can choose to make it spicy or not.

Ingredients:
2 lbs. cooked, deveined shrimp
1 cup or more diced avocado
1/2 cup jicama peeled and finely minced
1/3 cup lime juice (it can be lemon if you must substitute)
1/2 cup finely chopped onion
1/4 cup orange juice--no substituting
3 tbs. finely chopped cilantro
1/2 teaspoon sugar or 2 tablespoons agave syrup
1/2 tsp. salt
1 or more tbs. chipotle chile in adobo sauce (no substitute)
1 bag tortilla chips (for scooping)

1. Combine all chopping ingredients in your food processor and chop (jicama, onion, cilantro)
2. Add only 1 tbs. of the chipotle sauce into the food processor and chop one more time.
3. Add all the ingredients into a large bowl with shrimp and toss.
4. Chill for 4 hours and serve with chips.

You can play with the flavors by adding more or less sugar, lime, orange, and spice.

Bananas and Chocolate Easy Dessert

This is the easiest sweet treat to make for non-wheat eaters. You can even substitute carob chips for chocolate chips and it still tastes great. All you need is a banana, some chocolate (carob) chips and a way to melt the chips.

Ingredients

1/3 cup carob or chocolate chips
(melted just enough to pour) You can use a microwave or stove top.
1 banana ready to eat

1. Cut banana into slices
2. Arrange the slices in a bowl
3. Pour the chocolate over the bananas

Eat at your leisure because as the chocolate hardens it becomes even better.

If you need a treat without the chocolate or carob then I suggest you cover the banana in honey and add a little cinnamon on the top.

Chili Tonight

I am adding this recipe for chili at my sister’s request. She says that her two young children actually ate the chili when she was over at my house last time. I know that it is hard to find a meal everyone will eat when you have a family full of young children or a member of the family has food allergies. We love this chili at our house, and serve it with jalapeño rice cheese on top. This is an easy recipe to make, and you can make it a “one” pot dinner if you sauté the onions in the “big” chili pot. To simplify it even more, you can cook the onions with the meat in the chili pot and add all the ingredients to the one pot.

So, here it is Amanda:

Ingredients:
1 lb ground meat or meatless substitute—I use turkey
1 pack Lawry’s Chili Spices and Seasoning (you can substitute this for another brand)
1 (28 ounce) can diced tomatoes
3 tablespoons tomato paste
2 (15 ounce) cans of kidney beans
Optional spices: 2 bay leaves, garlic to sauté with meat, and cumin.

1. Use one pound ground turkey (or hamburger) and brown the meat with a cup of chopped onions, do this step in your chili pot to save on cooking time and cleanup.

2. Pour off any excess oil before you add the other ingredients.

3. Add the rest of the ingredients to the chili pot following the spice packet for directions on adding liquid. I always add chicken broth if I have it to the liquid portion.

4. Simmer for 20 minutes.

5. Serve with shredded cheese, onion, and sour cream. See Mini meatloaf recipe for what you can make with the leftovers.

Coconut-Chocolate Cookie Bars

These bars are perfect for anytime eating. These sweet coconut-chocolate bars are easy to make without eggs and wheat. First, you will have to find a granola or granola bar you like that does not contain wheat. The granola will become the bottom of the bar; I think of it like the crust in a cheese cake.

Everyone I gave these cookies to this Christmas LOVED them. I even accidentally burned them while talking on the phone. I had to scrape a little of the too toasty almonds off the top, and they were still a hit. Enjoy the recipe, and add nuts or dried fruit to the bars as you see fit. Try not to talk on the phone while cooking the bars to avoid accidental burning.

Prep Time: 10 minutes
Cooking Time: 25 minutes
Makes: 2-3 dozen

1 1/2 cups granola or mashed granola bars (wheat free)
1/2 cup butter or margarine, melted (you can use a canola margarine)
1 can (14 ounces condensed milk)
2 cups semi-sweet chocolate or carob chips
1 1/3 cup flaked coconut
1 cup chopped nuts (I use almonds)

1. Preheat oven to 350.
2. In a small bowel combine the granola with the butter.
3. Press the granola mixture onto the bottom of a 13x9 baking pan.
4. Pour condensed milk over the top of the granola mixture.
5. Layer the nuts and coconut on top of the condensed milk and granola.
6. Use a fork to press down on the ingredients so they are firmly packed.
7. Bake for 25 minutes until lightly browned.
8. Wait until cool before you cut into bars or diamond shapes. Store at room temperature covered.
9. EAT!

Holiday Treats Everyone Loves: FUDGE!

Ok, I've been baking for the last month due to Christmas. We gave out fudge, and cookies (snicker-doodle-like) for presents this year. They are egg less and wheat free. Everyone loves the fudge because it tastes like chocolate, and they all enjoy the cookies because they have coconut in them AND chocolate! I will post the cookie recipe after I publish this fudge recipe. This is for people who want something easy to make for friends who don't eat eggs or wheat.

Here is the recipe for fudge--if you use the microwave it is extra easy to make, and it makes about 2 pounds of fudge.

Prep: 10 minutes

Chilling Time: 2 hours

3 cups vegan, carob, or any other semi-sweet chocolate chip
1 (14 oz can sweetened condensed milk--I use organic)
2 teaspoons vanilla extract
2 tablespoons butter (optional)

1. Use a saucepan over low heat to melt chocolate--or use microwave stirring every minuteadd the condensed milk as chocolate begins to melt--keep stirring.
2. Stir mixture until creamy and not lumpy. Add any nuts or marshmallows now.
3. Pour the mixture over a lined 9 inch square pan.
4. Chill for 2 hours. Peel off the wax paper and cut into squares. Eat.