Coconut Shrimp

Adapted from Rachael Ray's recipe. I love coconut shrimp, but can't afford to eat out. This is the closest I've found to my favorite.
Canola oil for frying
1/2 cup plain bread crumbs
1/2 teaspoon salt or sea salt
2 pinches ground cayenne pepper
1-1/2 teaspoons Chinese five spice blend
1 cup shredded coconut
3 egg whites
1 pound large shrimp, peeled but leave the tails on
Fresh lime, orange marmalade (easy to make your own out of fresh orange juice, grated orange peel, a little sugar and corn starch)

Mix bread crumbs, salt, cayenne and five-spice powder. Add the coconut, mix well.

Lightly beat egg whites, add the shrimp, mixing well. Press each shrimp into the breading mix. Put on wax paper to dry. Handle carefully. If breading doesn't stick, dip again in egg whites and bury it in the breading, pressing gently. Handle gently. Let dry for 10 minutes or so.

Heat 1 inch or so of oil. It's hot enough when you put a piece of bread in oil and it browns quickly. Gently add shrimp. Fry for about five minutes, browning well on each side. Drain on paper towels and serve with lime wedges and marmalade on the side.

Thankgiving Roll

So I was calling this Thanksgiving Sushi, but Jana said that was misleading because the only thing sushi about this is the fact that it's round. So she renamed it Thanksgiving in a bite :).

Anyway, it was a hit and really easy.

Thanksgiving Roll

1 chicken breast (yeah, that's right. Chicken. I couldn't find a turkey breast cheap enough)
1 tsp rubbed sage
2/3 cup craisens
pie crust
1 pkg Stovetop Stuffing appetizer

Boil chicken breast in a small pan with the sage until cooked through. Remove from water, let cool and shred. Meanwhile prepare stovetop according to directions. Mix craisens in with chicken with a little water and microwave for 30 sec.

Roll pie crust out to 3x9 inch square. Put a layer of stuffing down on the pie crust and press until flat, leaving a about 1/4 inch on the long edges. Place shredded chicken and craisens down the center. Gently roll the crust so that the stuffing folds around the chicken. Gently press the edges of the crust closed and place on a baking pan seam down. Bake @350F for about 25min, or until crust is golden brown. Slice in to rounds with a sharp serrated blade and serve.