Archive for the ‘Appetizers & Dips’ Category

Tasteful Tuesday: Cucumber and Tomato Salad

Tuesday, August 7th, 2018

This fresh salad recipe is the perfect snack or light meal for hot and humid days, but don’t hold back from serving it as a side dish when temperatures get more comfortable.

Cucumber SlicesWhat You’ll Need:

  • 2 tablespoons white vinegar
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • 2 teaspoons garlic, minced
  • 1 tablespoon white granulated sugar
  • 2 teaspoons salt
  • 1 medium cucumber, peeled and chopped
  • 1 medium tomato, chopped


  1. Whisk together the vinegar, parsley, dill, garlic, sugar, and salt in a bowl until well combined.
  2. Add the cucumber and stir to coat. Cover and chill in refrigerator 4 to 8 hours. Stir well before serving; enjoy!

Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to MySpace Post to StumbleUpon

Tuesday Recipe: Coconut Shrimp

Tuesday, April 10th, 2018

Today we have a delicious recipe for baked coconut shrimp. This makes a great appetizer (try dipping the shrimp in sweet orange marmalade), as well as a topping on rice. We recommend putting the coconut into a food processor to make it more fine, but that’s not necessary.

Baked Coconut Shrimp Recipe | Seafood Recipe | Sturbridge Yankee Workshop

What you’ll need:

  • 1/4 pound of large shrimp
    (about 12-15 shrimp),
    peeled and deveined
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 3/4 teaspoon paprika
  • 1 cup flaked
    sweet coconut
  • 1 egg white


  1. Preheat the oven to 400°F and lightly coat a baking sheet with cooking spray. Rinse and dry shrimp.
  2. In a small bowl, mix cornstarch, salt and paprika until combined; pour the coconut into another bowl. Beat the egg white in a shallow bowl until foamy.
  3. Dredge one shrimp at a time in the cornstarch, then the egg white and finally the coconut; make sure each shrimp is coated well. Repeat with the remaining shrimp and place on the prepared baking sheet.
  4. Put the baking sheet in the oven and after about 6 minutes, flip the shrimp and bake for an additional 8-10 minutes. Check to make sure the shrimp are pink all the way through, then serve!

Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to MySpace Post to StumbleUpon

Tasteful Tuesday: Five Soups for National Soup Month

Tuesday, January 9th, 2018

January is National Soup Month, and with the deep freeze we’ve been in for the past two weeks, it could not have come at a better time. The following five soup recipes are from our blog, and cater to a variety of taste buds so you’re sure to find [at least] one you’ll like. Enjoy!


Okay, so although Gazpacho is eaten cold, we think the fresh flavors will transport you into spring and summer and make you momentarily forget we’re in the throes of January.

Give Thanks Soup BowlVegetarian Bean Chowder

This is a hearty New England chowder that takes almost no time at all to make, and if you’ve planned on eating healthier in 2018 this is a great recipe to add to your repertoire.

Chicken, Potato and Wild Rice Soup

A classic favorite that will leave you feeling warm and satisfied.

Minestrone Soup

If you’re craving pasta but want the coziness of a soup this one fits the bill!

Mediterranean Soup with Spinach and Chicken

This recipe is a bit more involved than the others listed here, but just as tasty.

Share your favorite soup with us, and let us know if you try any of the soup recipes on our blog.

Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to MySpace Post to StumbleUpon