Category Archives: Food

Cilantro Lime Shrimp & Mango Slaw

This dish has quickly become a family and friends favorite! For ease, you can make all of the sauces ahead of time, saving prep time. Enjoy!

Cilantro Lime Shrimp with Lime Cilantro Rice & Mango Cabbage Slaw

For the Shrimp Marinade, you will need:
1 pound of small shrimp
2 Tablespoons of each:
Olive Oil Mayonnaise
Srirachi Sauce
Sweet Chili Sauce
Worcestshire Sauce
Rice Wine Vinegar
Apple Cider Vinegar
Sesame Oil
Brown Sugar
Soy Sauce

Whisk brown sugar and soy sauce to combine. Add remaining ingredients into a large bowl. Stir in the shrimp, cover, and refrigerate while preparing the rice and slaw.

For the Rice, you will need:
2 cups of dry rice
3 cups of chicken broth
the gratings of two lime rinds
the juice of two limes
1 cup of chopped cilantro
1 tablespoon of sesame oil

Boil the chicken broth and sesame oil to a boil (you are using this in place of water) and add the rice. Reduce the heat and cook according to the rice directions. Once the rice is cooked, fluff the rice and add the cilantro and lime juice and rinds.

For the Mango Cabbage Slaw you will need:
1 head of cabbage, shredded
4 carrots, chopped
1 ripe mango, chopped
1 lime, juiced
2 tablespoons of soy sauce
1 tablespoon of rice vinegar
1 capful of apple cider vinegar
1/16 cup of white sugar

Whisk wet ingredients together, then toss over the cabbage, carrots, & mango. As a substitution, you can always use a bag of premade slaw that you find in your grocery store. Green onions are an optional garnish.

Preheat a cast iron skillet and swirl 2 tablespoons of coconut oil in the pan. Remove the shrimp from the refrigerator and brown them in the pan until they are a dark pink, around 4 minutes.

To prepare the dish: Put one cup of the rice on a plate, with the slaw on the side. Add the finished shrimp to the rice once browned.

Serves 4.


Summer Strawberry Pie

I just love fresh Louisiana strawberries during the summer. The only way I love them more is in my pie (which is great as a breakfast food, by the way). I made one the weekend of the 4th, and thought I’d share my recipe with you. Enjoy!!


1 stick of butter (1/2 cup), melted
1 ½ cup of graham cracker crumbs
½ pint of heavy whipping cream
1 tablespoon of vanilla extract
½ cup of powdered sugar
½ cup of white, granulated sugar
1 package of clear, unflavored gelatin
2 pints of strawberries, hulled and sliced

Place a medium size bowl, empty, into the freezer. If you have a stainless steel bowl, this is preferable. This will help the whipping cream peak stiffer.

Combine the graham cracker crumbs and the butter and pat the crumbs into the bottom of a pie plate. Place the pie plate into the freezer.

Combine strawberries and sugar into a bowl, cover and refrigerate. (another option is to cut the strawberries the day before and refrigerate until use)

Remove the cold bowl from the freezer. Pour the whipping cream, powdered sugar, and vanilla extract into the bowl and whisk mixture together. On a high speed, beat the whipping cream until stiff, about 5 minutes.

Remove the pie plate from the freezer and the strawberries from the refrigerator. Drain the strawberries of their extra juice. Combine the strawberries with the pack of gelatin and stir until it is absorbed and no longer visible. Pour the strawberry mixture into the pie plate. Cover the strawberry mixture with the fresh whipped cream. Refrigerate until use.

Serves 8