Killer Buttermilk Shrimp

Monday, February 28, 2011

Hey Hey Hey!! Heres a simple recipe for making that fried shrimp everyone will be coming back to your house for. Its something about using whole wheat flour for dredging that makes it come out crispier and actually even more tasty! We also use a lil powdered sugar. WHAT??? Yes, it also adds more flavor and crisp so dont freak out. You'll thank us later. Oh and definitely try out the Colorful Asian Slaw too. Its so yum. Dress it with Newmans Sesame and Ginger and you're good to go. Enjoy!

Printable Recipe Here

Killer Buttermilk Shrimp

2lbs.Shrimp,peeled and deveined(mine came with the tails off too. Yes!)
1 1/2 cup buttermilk
A few splashes of hot sauce
1/2 tsp. ground thyme
1 tsp. salt

In a bowl combine all ingredients. Let shrimp sit in buttermilk for about 15- 30 minutes in refrigerator.

Dredging Flour

2 cups Whole Wheat Flour
1 tsp. baking powder
2 tbl. powdered sugar
1 1/2 tsp. salt
1/2 tsp.pepper
1tsp.garlic powder

Combine all ingredients. Heat oil in a pot. After the shrimp have been in the buttermilk. Fully dredge in flour, shake off excess flour, and fry in oil until golden.

Printable Recipe Here

Colorful Asian Slaw
*Choose Your Fave Vegetables for your slaw. Here are ones I used

- Purple Cabbage,thinly sliced
- Napa Cabbage, thinly sliced
- Vidalia Onion, thinly sliced
- Sweet Potato, Thinly shaved
- Red & Yellow peppers, thinly sliced
- Carrots, Shaved                                                                  
- Cilantro, chopped
- Basil, chopped
- Almonds(optional)

Dress your salad with Newmans Sesame & Ginger Salad Dressing. Enjoy!!!

Country Cherry Melts

Saturday, February 19, 2011

Hi everyone! Here's a new comforting sandwich My Mom(Davette) and I came up with that you can enjoy. We're still looking around at tons of snow and sometimes you want to have something with a homey taste. Hope you all enjoy these melts! I know these are not ranking 10 on the healthy scale but when you have a splurge day, these definitely wont hurt! Oh yea, they have dried cherries in them too. If you're one that doesn't like fruit in your meals, just omit them. I wont feel bad! lol.

To Print This Recipe, Click Here!

Country Cherry Melt

1 Sourdough Round French bread, sliced (1/2in thickness)
5 oz. Bag Dried Tart Cherries
1 cup Baby Spinach
6oz. Baby Brie, sliced
10 slices Hickory Smoked Ham (Canadian Bacon works also)
2tbl. olive oil
1/2 cup Mayonnaise
1 stick softened butter, divided

In a skillet, brown ham for about 2-3 minutes. Remove to a plate.

In a bowl, combine 6tbl. butter and mayo. Take two slices of bread; spread enough mayo mixture to coat each slice. Sprinkle about 2tbl. of cherries on top of one slice. Using 2 slices of brie, break it apart to cover sandwich. Top with 2 slices of ham, layer a few leaves of spinach and top with other slice of bread. Repeat process for remaining sandwiches.

With remaining mayo mixture, spread enough on the tops of the sandwiches. You will place the bare side down into the coated pan.

In that same skillet over medium to high heat, place 1 tbl. Butter and 1 tbl. Olive oil. Lay bare side down into the pan. Fry for 2-3 minutes. Flip and cook for another 2-3 minutes. Use the other tbl. of butter and olive oil for remaining sandwiches. Remove from pan and enjoy!

Makes 5 sandwiches

Say Goodbye to The Rash & Hello to Boudreaux's Butt Paste

Friday, February 18, 2011

This is a Sponsored post written by me on behalf of Boudreaux's Butt Paste. All opinions are 100% mine.

If you're tired of itchy, sore, and just plain irritated skin, you need to try Boudreaux's Butt Paste.  We all know what so many babies end up getting because of all those dry diapers constantly rubbing on their little bottoms for months. The Dreaded Diaper Rash! Kids start scratching making it worse and it makes it uncomfortable for both kids and parents. Parents don't like to see their precious children irritated because in the end their left feeling the same way. But stop right there, how would you feel if I told you there was an amazing product that will not only treat diaper rash, but keep it from coming back again. Let me introduce you to a fantastic Diaper Rash and Skin Protectant called Boudreaux's Butt Paste. This product was specially made by a pharmacist along with the expertise of a pediatrician, so they definitely know their stuff. They made this Butt paste with your children in mind to cure that obnoxious pest called diaper rash. With the blend of 16% Zinc Oxide and Peruvian Balsam, it treats diaper rash spot on and soothes irritated skin.

 I personally adore this product because I can use it sparingly and the results are fantastic. If you think the Boudreaux's Butt Paste is only for babies, think again! I use it in the winter when my skin becomes super dry. My skin is left soft, hydrated, and the chafing is no more! The Boudreaux's Butt Paste has a pleasant scent, is easy to apply and remove, and come in tubes for better application.

 With all of the convenient sizes available(1oz, 2oz, 3oz, 4oz, and 16 oz.)Boudreaux's Butt Paste will be super easy for traveling and even if you're just on the go. If you're still unsure about trying this amazing product out, you'll be excited to hear that the Boudreaux's Butt Paste has made some pretty big appearances on The Oprah show, Tonight show, Today Show, People Magazine, ESPN, and While You Were Out on TLC.

If you STILL are having second thoughts, here are a few reviews from Amazon Customers that swear Boudreaux's Butt Paste is where its at.

"We used this for our first child and it very quickly and effectively fixed any redness or diaper rash she ever had." (Amazon Review, see for yourself) 

"My fingers and feet get dry then sometimes crack and bleed in the winter.
I have tried every skin product known to man. The others worked but took a week or more. Butt Paste has taken care of the problem in two to three days. I do not have to apply it every day. Usually a couple times a winter and I am good to go. Boudreaux's Butt Paste Diaper Rash Ointment." (Another Amazon Review)

So if you're sold on this more than effective product,  be sure to visit for a free sample. What are you waiting for? Go try Boudreaux's Butt Paste today!



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Lets Make Things Hot and Spicy with Tabasco Original Red

Monday, February 14, 2011

This is a Sponsored post written by me on behalf of TABASCO® Original Red.  All opinions are 100% mine.

    In the late 1860's, Edmund McIlhenny created the legendary red pepper sauce that is still kickin' up not only heat but mouthwatering flavors as well. I'm pretty sure I'm not the only one that can say Thank you, Thank you, for those power packed little seeds he planted on Avery Island. Now lets get to the hot and spicy side of things.

    TABASCO® Original Red is not just a hot sauce. You see,  I've had many "okay" hot sauces that were just fiery hot, but that's not what this sauce brings. TABASCO® Original Red is so much more than hot. It brings heat yes, but your mouth will be filled with tingling spices and flavors leaving you wanting another few squirts on your food. TABASCO® Original Red is addicting! Once you have it on one dish, you'll find yourself laying some on your other favorite foods as well.

    Me, I'm huge on heat and spice, so I love to use my TABASCO® Original Red in my guacamole, salsa's, and even on top of my tacos. My sweet pineapple mango salsa gets the kick it needs when I add a few hints of the Tabasco. Put aside the jalapenos and serrano peppers that leave your hands feeling so fiery you cant touch your face. The TABASCO® Original Red allows you to experience the heat without the pain. Doesn't get better than that! Looking for recipes for dips, fingers foods, chili's and more? Head on over to the Game-Day Party Menu. These fan favorites are sure to impress your guests at your next gathering.

In addition to using this flavorful Tabasco in my dips, I use the TABASCO® Original Red in buttermilk before I coat my chicken and catfish to fry. Talk about richness and spice!  This Tabasco makes endless sauces like my plum & lager buffalo wing sauce that's packs a sweet and fiery punch. When I lay this flavorful Tabasco on my pizza, it allows me to have the heat without shaking the same ole crushed red pepper flakes that always falls off onto my plate. With The TABASCO® Original Red, I know every bit is going to be eaten, I'm left spicy, hot, and satisfied. For fresh new ways to jazz up your pizza, be sure to check out TABASCO's Pizza Perfected Page. I totally have my eye on that caramelized onion one. Now that's so much more than hot!

    Be Sure to Check out a few of my favorite dishes I use the TABASCO® Original Red in. Enjoy!!

    Pineapple Mango Salsa
    1 Can Crushed pineapples, strained
    2 Mangos, chopped
    1/4 cup Purple onion, finely chopped
    3 Roma tomatoes, chopped
    1 Small jicama ,chopped    Juice of 2 limes
    Bunch of cilantro, chopped
    3-5 splashes of TABASCO® Original ® Original Red

    In a bowl combine all  ingredients and chill until ready to serve!

      Plum & Lager Buffalo Wing Sauce

1/4 cup Beer 
1/4 cup Butter( 1/2 stick)  
1/4 cup Plum sauce(hoisin)

    In a sauce pan over low to medium heat, combine all ingredients together until smooth. Dunk or pour this sauce over your chicken wings. Garnish with green onions if you'd like. Enjoy!!

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Happy V-day with Chocolate Lava Cakes

Friday, February 11, 2011

Hey everyone! With Valentines Day around the corner I thought a nice chocolate dessert would be appropriate. Its super easy and full of ooey gooey chocolate in the middle. Whether you use milk chocolate or dark chocolate, your lava cakes will be a big hit! Dont forget to pair your lava with our creamy homemade whipped cream!!

Also, my friend Emily and I will be starting to do cooking videos regularly so she has joined the team. We're goofy and crazy so look out. Hope you guys enjoy and welcome to Hipstir Fresh Cooking Emily!

To print this recipe, click here!!

Chocolate Lava Cakes( Makes about 4 lava cakes)

-6 oz. Chocolate Kisses( milk or dark chocolate)
-1 stick butter
-1/2 cup sugar
-2 eggs
-1/2 cup flour
-pinch of salt

1.Preheat oven to 400 degrees
2.In a sauce pan over low-medium heat, melt your chocolate and butter until smooth
3.In a bowl add eggs. Stir in a small amount of the chocolate into the eggs to temper( No scrambled eggs here) Add egg mixture to your chocolate in the saucepan.
4.Add in sugar, flour, pinch of salt. Spray 4 ramekins with non stick cooking spray and pour chocolate into each ramekin.
5.Bake for 8-10 minutes. Enjoy!!

Sort of Spiked Whipped Cream

-1 cup heavy cream
-1/4 cup powdered sugar
-1 tsp. vanilla
-1/2 tbl. triple sec( totally optional, use a tsp of orange zest if you'd like)

1.In a blender with a whisk attachment set on high, beat heavy cream until slightly thickened.
2.Add powdered sugar, vanilla, and flavoring of your choice blending again until the cream is able stand( turn your whisk upside down, now that's stiff peaks, alright)

Hope you all enjoy!