Beer Battered Coconut Shrimp

Yum! I served these beer-battered coconut-covered jumbo shrimp with cole slaw and broiled zucchini.

Ingredients:

• 10 raw, peeled jumbo shrimp
• 1/2 c whole wheat flour
• 1/2 t baking powder
• 1/2 t salt
• 1/2 c flaked coconut
• a beer from the fridge (you can have a few sips... more than a few sips really)
• 2 c oil
• 1/2 c apple sauce
• 1 T dijon mustard

Directions:
1. Preheat oil in a frying pan over medium-high heat. You want it hot but not too hot... until a drop of batter goes in and bubbles up instantly (I need a kitchen thermometer... Sorry!).
2. Combine dry ingredients. Add beer and stir until your batter is the consistency of pancake batter. Lay out coconut onto a plate.
3. Pat shrimp dry with a paper towel, then drop into beer batter. Remove from batter, quickly dredge into coconut, and place into hot oil.
4. Fry for 3 or 4 minutes on each side, remove with golden brown.
5. Combine apple sauce and dijon and use as a dipping sauce.

Balsamic Pork over Smashed Redskins

This recipe came together in the pot. My favorite!

Ingredients:

• 2 lb pork roast
• 2 T dijon mustard
• 4 T balsamic vinegar (divided 2 & 2)
• 1 white onion, chopped
• 3 cloves garlic, chopped
• 1 c chicken stock
• 1 can diced tomatoes (I used basil, garlic and oregano tomatoes)
• 3 red potatoes (mashed)
• 1/2 c feta cheese
• 2 scallions, chopped

Directions:
1. Combine whole pork roast, dijon and 2 T  balsamic vinegar in a slow cooker. Cook covered over low heat for 3-4 hours. Then turn the heat off and leave pork covered for another 3-4 hours. Once completely cool, pull pork by hand.

2. In a sauce pan, saute onions and garlic over medium heat until clear and caramelized. Then add 2 T of balsamic vinegar, canned tomato (with juices), and chicken stock. Boil rapidly for 10 minutes until sauce thickens.


3. Remove from heat, fold in pork, and let sit 10 minutes.

4. Layer pork and sauce over mashed potatoes. Top with crumbled feta and scallions.