Archive for the ‘Sides’ Category

Easy Coconut Shrimp


  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 large eggs, beaten
  • 3/4 cup Panko bread crumbs
  • 1 cup sweetened shredded coconut
  • 1 pound raw large shrimp, peeled and deveined with tails attached
  • vegetable oil or coconut oil1


  1. Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl.  Combine Panko and coconut in the third bowl.
  2. Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
  3. Add enough oil to cover the bottom of a large skillet on medium heat. Fry the coconut shrimp in batches – do not crowd them in the pan. I fried about 6-7 at a time. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. I like mine a little darker, so I fried each side for about 3 minutes.
  4. Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Serve with your favorite sweet chili sauce or an orange chili sauce (which is 1 part Thai sweet chili sauce to 2 parts orange marmalade). I’ve tried this dipping sauce and it’s very tasty as well.
  5. Sprinkle with a little chopped cilantro (optional) and serve. Leftover coconut shrimp keeps well in the refrigerator for up to 3 days.
  6. Make ahead tip: Fried coconut shrimp freezes well, up to 2 months. Reheat for 10 minutes in a 350F oven– or until thawed and warm.

You can find the original recipe just Click Here

Mac n Cheese Primavera

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

1 cup elbow macaroni (when cooked, feeds 2 two 4)
1/2 cup of 1/4 in cubed Velveeta Cheese pieces
1/4 cup of 3 Mexican Cheese Blend
1/4 cup of milk
1/4 stick of butter
Salt and white pepper
1 pinch of pepper flakes (optional)
1 cup of finely chopped vegetables (3 or 4 broccoli florets finely chopped, 1 red and 1 yellow sweet pepper, 1/4 sweet onion) Saute them in Olive oil until tender.

Once you cook the macaroni, drain and put back in the pot, add the milk and turn the heat down to low. Add the vegetables and cheese and stir until all the cheese melts!

Sauteed Swiss Chard with Bacon and Garlic Butter

Photo and recipe by Carolyn Davidson Hicks

Photo and recipe by Carolyn Davidson Hicks


Olive oil, for pan
1 cup bacon, cut into 1/4-inch dice
2 tablespoons of garlic and chives butter
Pinch crushed red pepper flakes
1/2 cup chopped green onions
1 bunch Swiss chard, stems removed and cut into 1/2-inch lengths, leaves cut into 1 inch lengths
1/2 cup chicken or vegetable stock
Kosher salt


Coat a large saute pan lightly with olive oil and add the diced bacon and crushed red pepper. Bring the pan to medium-high heat. Once the bacon becomes brown and crispy, add the Swiss chard stems and the stock and cook until the stock has reduced by half and add the Swiss chard leaves and green onions, saute until they are wilted. Season with salt.

Chive & Crème Fraîche Mashed Potatoes

Photograph by Madeleine Hill. Recipe by Andrew Zimmern

Photograph by Madeleine Hill. Recipe by Andrew Zimmern



3 pounds Yukon Gold potatoes, peeled and quartered
8 ounces soft room temperature butter
4 ounces crème fraîche, or more to taste
1/4 cup minced chives
Sea Salt
Ground white pepper


Peel and quarter the potatoes.

Bring several quarts water to a strong boil over high heat. Salt the water generously and add potatoes. Cook until fork tender, about 15 minutes.

Drain the potatoes and put through a ricer or simply mash in a large bowl.

Stir in the butter, crème fraîche and chives. Season with sea salt and ground white pepper. Serve immediately or cool and reheat slowly on stove-top or in a 225-degree oven.

Pineapple Head Mashed Sweet Potatoes

Pineapple Head Mashed Sweet Potatoes
Author: Sydney Rosen
  • 5 lbs Sweet Potatoes or Yams
  • Water to boil
  • ½ cup Half and Half or Heavy Cream (plus more to your taste)
  • 2 sticks of Butter
  • 1 cup brown sugar (plus more for topping)
  • 3 tbsp Pineapple Head (plus more for taste and topping)
  • 2½ tbsp Salt (plus more for taste and topping)
  1. Peel potatoes
  2. Boil potatoes
  3. Preheat oven or grill to 350 (if using a egg, make sure platestter is in for indirect cooking)
  4. Drain
  5. Add cream and butter
  6. Add ½ cup brown sugar, 2 tablespoons Pineapple Head and 1 ½ tablespoons Salt.
  7. Mash them all together and taste them, adding more Pineapple Head and Salt if you need to.
  8. In a separate bowl, mix remaining 1 tablespoon Pineapple Head, 1 tablespoon Salt and ½ cups brown sugar for topping.
  9. Pour mashed sweet potatoes into a baking dish
  10. Sprinkle brown sugar, Pineapple Head and salt over top
  11. Bake until top is bubbly and golden brown, about 40 minutes
  12. Serve hot, but it’s also delicious cold over crackers
5 lbs of sweet potatoes fill the 13×9 pan, 2½ lbs of sweet potatoes fill the 9×9 pan
Recipe can be found at:

Extra Tangy Tartar Sauce


  • 1 cup mayonnaise
  • 1/3 cup minced dill pickles
  • 3 tablespoons minced shallots
  • 2 tablespoons drained capers, minced
  • 2 tablespoons finely chopped Italian parsley
  • 1 tablespoon freshly squeezed juice from 1 lemon
  • 1 1/2 teaspoons Dijon mustard
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon hot sauce

In a medium bowl, mix together mayonnaise, dill pickles, shallots, capers, parsley, lemon juice, mustard, black pepper, salt, and hot sauce. Let sit for 30 minutes, then use immediately or store in an airtight container in the refrigerator for up to a week.


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