So here’s a quick post to assure you all that I haven’t disappeared. These are two new recipes that I’ve tried during all of these rainy days that we’ve been having. The Shrimp and Wild Rice Salad is perfect for those times when it’s blistering hot outside and you just want something easy you can make with minimal stove time. The Coconut Mocha Granola adds a great kick to your morning yogurt or as a snack. Hope you enjoy! Promise I’ll be back soon with a longer post. And more recipes, of course.
Cold Shrimp and Wild Rice Salad
Ingredients
- 1 bag pre-cooked frozen jumbo shrimp
- 1 cup wild rice
- Bunch green onion (depending on taste)
- 1 red pepper
- Cabot Sharp Extra Light cheddar cheese
- Mandarin oranges (I used apples because I forgot the oranges when at the store!)
- 1/4 cup to 1/2 cup Ken’s Italian Dressing
Directions
- Cook the wild rice according to the directions on the package
- While the rice is cooking, de-frost the shrimp
- Once the rice is cooked and shrimp de-frosted, set aside
- Chop the peppers and green onions
- Drain the mandarin oranges
- Combine all the ingredients in a bowl and add the dressing, using more or less to taste
- Chill for 30 minutes or more and serve
Coconut Mocha Granola
Ingredients
- 3 cups rolled oats
- 1 cup crushed almonds
- 1 cup shredded coconut
- 1/4 cup cocoa powder
- 2 tbs espresso powder
- 2 tbs coconut oil
- 1 tsp vanilla
- 1/2 cup maple syrup
- 1 tsp cinnamon
Directions
- Preheat oven to 325 degrees
- Combine dry ingredients, mix well
- Add in the wet ingredients, stir thoroughly
- Spread on a baking pan lined with parchment paper
- Bake for 20 minutes or until golden brown