So I bet you’re wondering why this recipe gets a fun name. About 2 weeks ago, a local business called for entries for a cooking competition, under the parameters of something simple, student friends, and under $10. Like any day, I looked at what we had leftover in our fridge. We had half a can of pumpkin leftover after making a delicious pumpkin risotto recipe, and I decided to use the other half on a curried pumpkin and tomato soup! I submitted the recipe, was chosen out of around 50 people to compete for 1st place among two other contestants. I came happily in third, and decided to share the recipe with everyone.
Archive | February, 2012
I made these bad boys while cleaning out the refrigerator. We had a few things that would go bad, in addition to an overripe banana. Never waste! Get creative, they made some great muffins.
- 1 1/2 cups flour
- 1/4 sugar
- 1/4 brown sugar
- 1 egg
- 1/2 to 3/4 cup yogurt
- 1 browned banana
- 1/3 dried cranberries
- ~ 1/3 of a small zucchini-shredded
- 1 1/2 tsp cinnamon
- 1 1/2 tsp pumpkin pie spice
- 1 1/2 tsp baking soda
- dash of salt
- optional: shredded coconut for on top
- Preheat oven to 350F
- Mix sugar, brown sugar, egg, and banana in a bowl until well blended.
- Add yogurt to the mix.
- Gradually add flour and stir until combined.
- Add remaining ingredients (feel free to add any nuts, chocolate chips, etc. during this step if you like)
- Divy up your batter into tray. I found for this recipe it will make 12 muffins or 8 larger muffins (the kind that have a muffin top, as seen in the picture.) I added shredded coconut on top.
- Bake for around 20-25 minutes, or until browned.
- 1/2 cup of kernels
- oil for cooking
For THE SAUCE:
- 4T Butter
- 3T Sriracha
- 1/8 freshly shaved parmesean
- Heat up a large saucepan on high heat with a tablespoon or so of oil.
- Throw a couple of popcorn kernels in the pot. Once they’ve popped, throw in the rest of your kernels. When you count to three and you can’t hear them pop anymore, you know you’re done.
- Melt butter and sriracha, and apply to popcorn. Toss it around. Cover with parmesean cheese and a sprinkling of salt.
- Ohhhh yeah. That’s right. Now, enjoy!
- 1/2 lb of shrimp
- 1/4 cup flour
- 1 egg
- 1/2 to 3/4 cup panko bread crumbs
- oil for frying
SPICEY SAUCY SAUCE
- 1/3 cup mayonaise
- generous squirt of Sriracha chili sauce
- a few splashes of tabasco Sauce
THE OTHER FIXINGS
- shredded lettuce
- diced onions
- diced tomatoes
- whatever else makes you happy, lime can be fun?
- tortilla bread, 8in is great
- Peel and devien your shrimps and place them in a plastic ziplock bag. Add the flour to your shrimp-bag, and toss it around like crazy.
- Play catch with your friends, perhaps. You can get fun with your now floured-shrimp-bag.
- Whip up your eggs in a bowl with a fork.
- Prepare your panko crumbs on a plate.
- Take one shrimp, dip it in the egg batter, and place it in the panko crumbs. Do it to all your shrimp.
- Heat up your oil in a small pot over medium-high heat and fry those babies up until they’re nicely browned.
- Once cooked, remove from the oil, pat dry.
- Mix up your mayonaise, sriracha, and tabasco mixture in a small bowl
- add the shrimp and stir them around until covered.
- Finally, garnish your taco with all your fixings (including guacamole) and add shrimp!
- Since lime is fun, squeeze a wedge on top for good measure. Then throw your lime in your cerveza, it goes well with this meal.