Tag Archives: healthy

Baked Coconut Shrimp with Curried Chutney Dipping Sauce is a healthier spin on a fried classic! From Everyday Good Thinking, the official blog of @hamiltonbeach

Coconut shrimp is one of my favorite appetizers to order at restaurants. They come to the table piping hot, audibly crunchy and… full of calories. They always come with a slightly sweet and fruity dipping sauce that makes you feel like you’re enjoying food from the islands.

Baked Coconut Shrimp with Curried Chutney Dipping Sauce is a healthier spin on a fried classic! From Everyday Good Thinking, the official blog of @hamiltonbeach

But when I eat this delicious app, I always feel I gain a pound or two with each piece. Luckily, there’s a way to recreate a healthier (and cheaper!) version of coconut shrimp at home – and it’s not hard to do.

Baked Coconut Shrimp with Curried Chutney Dipping Sauce is a healthier spin on a fried classic! From Everyday Good Thinking, the official blog of @hamiltonbeach

Large peeled shrimp gets dunked in egg white and coated with a mixture of panko crumbs and shredded coconut, then baked for about ten minutes. In the time it takes to load the dishwasher, you can make this recipe. It doesn’t get any better than that.

Baked Coconut Shrimp with Curried Chutney Dipping Sauce is a healthier spin on a fried classic! From Everyday Good Thinking, the official blog of @hamiltonbeach

The baking process can be done in a countertop oven, so you’re skipping the deep fryer and opt for a quicker, healthier method. The lightened-up version creates shrimp that are perfectly cooked and tender with a crust that is crisp and not overly sweet. You don’t need a ton of coating so you can really allow the natural flavor of the shrimp to stand out.

Baked Coconut Shrimp with Curried Chutney Dipping Sauce is a healthier spin on a fried classic! From Everyday Good Thinking, the official blog of @hamiltonbeach

You won’t miss the frying process in these coconut shrimp, and you’ll be amazed at how good a dish this quick and easy can taste. This recipe is going in my regular rotation box for future dinners and potlucks. The only thing I might change is the quantity.

Baked Coconut Shrimp with Curried Chutney Dipping Sauce is a healthier spin on a fried classic! From Everyday Good Thinking, the official blog of @hamiltonbeach


Baked Coconut Shrimp with Curried Chutney Dipping Sauce
SERVES: 8

Ingredients
1 cup chutney
2 Tablespoons sliced green onion
1/2 teaspoon ground curry
1/2 teaspoon crushed red pepper
2 Tablespoons all purpose flour
1 teaspoon salt
1 cup panko crumbs
3/4 cup sweetened shredded coconut
1 egg white
1 pound (16 to 20 count) extra jumbo shrimp
Cilantro
Instructions
Stir chutney, green onion, curry and crushed red pepper in small bowl until blended. Set aside.
Preheat oven to 450°F. Spray a baking pan with nonstick cooking spray. Set aside.
Combine flour and salt in a large resealable plastic bag.
Add panko crumbs and coconut to bag. Seal and shake to combine.
Beat egg white in a medium bowl until foamy.
Dip one shrimp at a time into egg white.
Place shrimp in crumb mixture and press mixture onto shrimp until well coated. Arrange in single layer in prepared baking pan.
Bake 9 to 11 minutes until crumbs are golden brown. Serve with chutney mixture. Garnish with cilantro.
Notes
Serving size is for appetizer portions. Serves 4 as a main dish.
Everyday Good Thinking http://everydaygoodthinking.com/

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Baked Coconut Shrimp with Curried Chutney Dipping Sauce is a healthier spin on a fried classic! From Everyday Good Thinking, the official blog of @hamiltonbeach

The Easy Reach™ 4-Slice Toaster Oven can help you in countless ways around the kitchen while saving space and time. The removable Easy Reach™ roll-top door offers better access to food and easy cleaning, while the front-access crumb tray slides out for quick cleanup. Toast, bake or broil, and you’ll be thrilled with the results.

 



Center Stage: Slow Cooker Chocolate Fudge Brownies from Completely Delicious on Everyday Good Thinking, the official blog of @HamiltonBeach

Annalise Sandberg writes the blog Completely Delicious from her home in Utah, where she lives with her husband Steve, son John and dog Pi. She is a passionate baker who is almost completely self taught, learning from trial and error. Like us, she believes that life is usually a little better with sugar and butter. You can find her on Facebook, Twitter and Pinterest.

Completely Delicious used the @hamiltonbeach Searing Grill to make these awesome Grilled Veggie Sandwiches with Goat Cheese Spread on everydaygoodthinking.com #grillit  @completedelish

Summer is all about grilling, am I right? Sure, summer has a lot of other fun things going on, but if I had to choose my favorite thing about summer it would be the fast, easy and fresh food I get to enjoy thanks to my garden and grill.

With Hamilton Beach’s searing grill I can now take my grilling year-round, rain or shine. It’s small and sits right on my countertop, but grills like a pro!

Completely Delicious used the @hamiltonbeach Searing Grill to make these awesome Grilled Veggie Sandwiches with Goat Cheese Spread on everydaygoodthinking.com #grillit  @completedelish

My garden isn’t quite brimming with fresh produce just yet, but my grocery store and local farmers markets are. And these sandwiches are the perfect way to enjoy them. Here, I’ve used zucchini, mushrooms, red peppers and onions, but feel free to get creative. And while the grilled vegetables shine enough on their own, you could certainly add a grilled chicken breast or a few slices of crispy bacon if you just gotta have some meat.

Completely Delicious used the @hamiltonbeach Searing Grill to make these awesome Grilled Veggie Sandwiches with Goat Cheese Spread on everydaygoodthinking.com #grillit  @completedelish

The grilled veggies may be the star, but the herb goat cheese spread almost steals the show. Don’t skimp; it brings the whole thing together into one delicious summery sandwich. Perfect for lunch or an easy dinner, these grilled veggie sandwiches are sure to be a favorite all summer long.

Completely Delicious used the @hamiltonbeach Searing Grill to make these awesome Grilled Veggie Sandwiches with Goat Cheese Spread on everydaygoodthinking.com #grillit  @completedelish


Grilled Veggie Sandwiches with Herb Goat Cheese Spread
SERVES: 2

For the spread
5 ounces goat cheese, room temperature
2 teaspoons fresh basil, chopped
1 teaspoon fresh chives, chopped
1 teaspoon fresh lemon zest
1 garlic clove, minced
1/4 cup olive oil
For the sandwiches
1 small zucchini, sliced
1 portobello mushroom, sliced
1 red pepper, sliced and seeds removed
1 small red onion, sliced
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon pepper
4 slices ciabatta bread (or 2 ciabatta rolls, sliced)
Goat cheese spread
Instructions
To make the goat cheese spread, combine the goat cheese, basil, chives, lemon zest, garlic and olive oil in a small bowl.
Toss together the zucchini, mushrooms, red pepper and onion in a bowl with the olive oil, salt and pepper.
Place the veggies directly on a grill preheated to medium high. Cook on each side for 2-3 minutes until grill marks are present and veggies are softened. Remove from heat.
Spread the goat cheese on the bottom slice of bread for each sandwich. Stack veggies on top. Serve immediately.
Notes
Be sure to slice veggies into large pieces so they rest easily on the grill without falling through. You may have leftover goat cheese spread. You can store it in the fridge for up to one week.
Everyday Good Thinking http://everydaygoodthinking.com/

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Hamilton Beach Searing Grill @hamiltonbeach

 

The high temperature of the Searing Grill makes it possible to get outdoor flavor indoors. Plus, the hood, grill plate and tray are removable and dishwasher-safe, making cleanup a breeze.

 

 

#grillit @hamiltonbeach



Use this recipe to sneak veggies into your family's diet!  Turkey Vegetable Meatloaf with Cranberry Glaze from Everyday Good Thinking, the official blog of @HamiltonBeach - everydaygoodthinking.com

Forget the meatloaf of your childhood, and forget the meatloaf they may have served you in the cafeteria. This turkey meatloaf is spectacular, and it’s loaded with healthful vegetables. It comes out of the oven smelling like sweet and tangy barbecue sauce, so you’d never believe how good for you it is. If you have little ones (or big ones) who aren’t fans of veggies, this is a great way to sneak in mushrooms, broccoli, carrots and onions virtually undetected. They add lots of moisture to the loaf, so you can use turkey instead of beef without losing the juiciness you crave.

Use this recipe to sneak veggies into your family's diet!  Turkey Vegetable Meatloaf with Cranberry Glaze from Everyday Good Thinking, the official blog of @HamiltonBeach - everydaygoodthinking.com

Bake the loaf free-form in a large baking pan, then transfer it to a cutting board to rest before slicing, so the moisture stays locked up inside. Top it with the remaining glaze to create a loaf that is savory and sweet, but a little tart, and sure to be a mom-approved crowd-pleaser.

Check back Friday for our hands-down favorite idea for delicious meatloaf leftovers!

Use this recipe to sneak veggies into your family's diet!  Turkey Vegetable Meatloaf with Cranberry Glaze from Everyday Good Thinking, the official blog of @HamiltonBeach - everydaygoodthinking.com

Use this recipe to sneak veggies into your family's diet!  Turkey Vegetable Meatloaf with Cranberry Glaze from Everyday Good Thinking, the official blog of @HamiltonBeach - everydaygoodthinking.com

 


Turkey Meatloaf with Vegetables
SERVES: 4

Ingredients
1 can (14 oz.) cranberry sauce
3 Tablespoons apple juice
2 Tablespoons spicy brown mustard
1 cup broccoli florets
2 medium carrots, peeled and cut into 2-inch pieces
1 small yellow onion, quartered
4 white mushrooms, quartered
1 garlic clove
1/2 cup chicken broth
2 Tablespoons spicy brown mustard
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon ground marjoram
1/2 teaspoon black pepper
1 pound ground white turkey meat
1 slice whole grain bread, crumbled
Instructions
Preheat oven to 350°F. Spray a 13x9-inch baking dish with cooking spray; set aside.
In food chopper bowl, add cranberry sauce, apple juice and 2 Tablespoons mustard. Process until blended; set aside.
Using S-blade and with processor running, drop broccoli, carrots, onion, mushrooms and garlic into food chute. Process until finely chopped.
Spray a medium skillet with cooking spray; heat over medium-high heat. Add broccoli mixture and cook for 2 minutes.
Add broth, mustard, salt, thyme, marjoram and pepper. Cook about 4 minutes without stirring until broth is almost evaporated.
Combine turkey, bread crumbs and broccoli mixture in a medium bowl until well blended.
Spoon turkey mixture into prepared dish. In center of dish, form mixture into an oval loaf.
Bake 30 minutes; pour 1/2 cup cranberry mixture over meatloaf to glaze. Bake an additional 20 to 25 minutes or until meat thermometer registers 165°F.
Heat remaining cranberry mixture in a small saucepan until heated through to serve with meatloaf.
Everyday Good Thinking http://everydaygoodthinking.com/

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Food Focus: Watermelon

 

Today, I overheard juicy office gossip. Two women were discussing how one had gone completely overboard this past weekend and it caused an argument at home. What had this woman done? She ate the entire watermelon before her husband could even grab a slice. Juicy, right? Get it? Since watermelon is in season, we wanted to delve into the juicy topic of watermelon, specifically: why you should eat it, how you can eat it and some fun facts you may not know.

According to the National Watermelon Promotion Board, “Nutritionists have long appreciated the health benefits watermelon provides. Watermelon not only boosts your ‘health esteem,’ but it has levels of vitamins A and C and a good level of vitamin B6 … Watermelon is the lycopene leader among fresh produces.”

To choose a watermelon, look for one that is firm and doesn’t have any bruising or obvious cuts. Find a watermelon that seems heavy for it’s size. A watermelon is mostly water (it’s not called WATERmelon for nothing), so the heavier it is, the juicier it is inside. The large yellow spot you sometimes see on a watermelon’s exterior is actually a good thing; it indicates where the watermelon sat on the ground to ripen in the sun. A green exterior with the pale spot indicates that a watermelon is ripe. The FDA recommends that you wash the exterior of the watermelon before cutting. You want to be sure any dirt and grit stays away from your cutting surface.

Ways to Eat Watermelon

  • Remove seeds and puree watermelon in a blender. Use for ice pops or freeze in ice cube trays to flavor your favorite beverage.
  • Cut into large rectangles and grill a watermelon “steak.”
  • Cut slices of the watermelon and use cookie cutters to make cut out shapes for a fun snack.
  • Pickled watermelon rinds are very popular in Southern states.
  • Aguas Frescas with watermelon is popular in Mexico – just mix strained watermelon puree with water, honey and lime slices.
  • Traditional watermelon wedges are great for kids to eat with their hands.
  • Add cubed watermelon to your favorite pico de gallo for a refreshing summer salsa.
  • Mix watermelon with feta, cucumber, olives and mint for a light salad.

Fun Watermelon Facts from the National Watermelon Promotion Board

  • The watermelon is cousin to squash, pumpkins and cucumbers.
  • Early explorers used watermelons as canteens.
  • Watermelon is 92% water.
  • The first recorded watermelon harvest occurred nearly 5,000 years ago in Egypt.
  • The U.S. ranks fourth in worldwide production of watermelon.

 

Find watermelon recipes from the Hamilton Beach Test Kitchen.

Lead photo used with permission from watermelon.org