Happy Birthday Little Shrimp And Sriracha Shrimp With Lime Cucumber Slaw

Siracha Shrimp With Lime Cucumber Slaw / My Friend's Bakery

Today is my nephew’s 3rd birthday.  Oh, three is a magical age!  It’s been a long time since my children were three, so I’m enjoying watching my nephew drive my brother and sister-in-law crazy.  Been there, done that.

Sriracha Shrimp And Lime Cucumber Slaw / My Friend's Bakery

My nephew is a wee little guy, less than 30 lbs, but has everyone wrapped around his little finger. Me included. The difference is that I only get him for a few hours at a time. I don’t have to live with the boundless effervescence as if he just had five energy drinks in a row.

Sriracha Shrimp And Lime Cucumber Slaw / My Friend's Bakery

The constant talking, and story telling, and talking some more.  The endless run on sentences that ebb and flow from his tiny imagination. Stories about fire trucks, shopping lists, and swimming with whales. A regular chatter box without a lid and lock.

Sriracha Shrimp And Lime Cucumber Slaw / My Friend's Bakery

I love the way he can turn on the tears as soon as things don’t go his way, and then turn them off again just as quickly. I think I should practice this technique a bit more often. It’s amazing what it will get you!

And yet, we still love the little shrimp. Go figure.

Sriracha Shrimp And Lime Cucumber Slaw / My Friend's Bakery

Sriracha Shrimp With Lime Cucumber Slaw (*Gluten Free)

Prep Time: 20 minutes

Cook Time: 6 minutes

Yield: 4 appetizer servings or 2 dinner servings

This recipe makes a lovely appetizer for four people or a light dinner for two.


    For The Lime Cucumber Slaw
  • 1-1/2 cups finely shredded green cabbage
  • 1/4 cup finely shredded red cabbage
  • 1 cup julienned cucumber
  • 1/4 cup julienned carrots
  • 2 tablespoons finely chopped parsley
  • 1 lime, juice (about 2 tablespoons) and zest
  • 1-1/2 tablespoons olive oil
  • 1/2 teaspoon salt
  • For The Sriracha Shrimp
  • 12 large shrimp, raw, peeled and deveined, with tails on
  • 1 tablespoon Sriracha hot sauce
  • 1 tablespoon olive oil
  • 1/2 tablespoon liquid honey or maple syrup
  • 1/2 teaspoon salt
  • 1 clove garlic, pressed or minced


For The Lime Cucumber Slaw

Finely shred the green cabbage and red cabbage and add them to a bowl. Add the julienned cucumber, julienned carrots, and chopped parsley.

In a small bowl, stir together the olive oil, lime juice, lime zest, and salt. Add to the vegetables and toss to coat. Place a mound of slaw into the center of each serving plate. Set aside.

For The Sriracha Shrimp

In a bowl, stir together the Sriracha hot sauce, olive oil, honey, salt, and garlic. Add the shrimp and stir to coat. Set aside.

Preheat a frying pan over medium-high heat. Once the pan is hot, add the shrimp, including the sauce, to the frying pan. Fry for 2 to 3 minutes, stirring occasionally. Turn the shrimp over, and fry for an additional 2 to 3 minutes or until the shrimp is pink in color and has curled. Remove from the heat. Transfer equal amounts of shrimp to each serving plate. Serve immediately.


Original Recipe by My Friend's Bakery 2015


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New Babas And Borscht / Beet Soup


A friend of mine is expecting her first grandchild in the next week or so and she is super excited. Her baby is having a baby!

Kinda weird when you think about it. It’s hard enough imagining that your children are all grown up, never mind that they’re having sex to make babies. Probably just as hard as it is for your children to imagine that once upon a time you had sex to make babies too. Ewww!


It’s a strange and wonderful rite of passage for many women. Girl to woman, woman to mom, mom to grandma.  Youth to adulthood, adulthood to maturity.

You don’t feel any older.  A few wrinkles may wink back at you from the mirror in the morning, but in your heart and mind you’re still 25 so how on earth did you skip all those steps in between? It’s one of the great mysteries of the universe. After all, just yesterday you were young enough and brave enough to leave the house without underwear.


So, congratulations to you Lavina! As you cross over that line from mom to grandma, just remember that you are now at a stage where if you wanted to go out without any underwear, no one is going to say anything because you’re old and new babas can get away with anything.

Cheers to all the grandmas, babas, nanas, grannies, gagas, and meemaws. Past, present, and future.



Borscht / Beet Soup (*Vegetarian)

Prep Time: 30 minutes

Cook Time: 1 hour

Yield: 10 - 12 servings

This was my mom's recipe for borscht. Mom was a pro at making things that would usually be complicated and making them as simple as possible, which is why a lot of the flavor comes from the Mott's Clamato Juice instead of many separate ingredients and spices.
Traditionally, borscht is served at Christmas as one of the 12 meatless dishes on Ukrainian Christmas Eve.
If you use vegetable stock, this recipe can almost claim to be completely vegetarian, except for the small amount of dried clam broth (ingredient #10) found on the Mott's Clamato Juice ingredients list.


  • 3 - 4 medium-sized beets (including stems and leaves)
  • 1 large bottle (1.8 Liters or 7-1/2 cups) Mott's Clamato Juice - Extra Spicy or The Works
  • 1 Liter (4 cups) chicken or vegetable stock
  • 2 large carrots, peeled and chopped
  • 3 medium potatoes, peeled and diced
  • 1/4 to 1/2 head green cabbage, finely chopped or shredded
  • 1 large onion, diced
  • 1 can tomato soup
  • 1/3 cup chopped fresh or frozen dill (if using dried dill, use less)


Peel the beets and cut off the stems and leaves. Thoroughly wash the beet stems and leaves and chop them into 1" pieces. Add the stems and leaves to a large soup pot. Use a food processor or a cheese grater to grate the beets and add them to the soup pot.

Add all of the other ingredients and heat the soup on medium high heat until it boils. Reduce the heat to low and simmer the borscht for 45 minutes to 1 hour.

Serve borscht with a dollop of sour cream or a swirl of whipping cream and a splash of vinegar.

To Freeze Borscht

Once cooled, pour the desired amount of borscht into freezer bags. Lay the freezer bags on their side and freeze the bags on a flat surface. Or freeze desired amounts in freezable, lidded containers. Thaw to room temperature before heating.

To Can Borscht

Ladle hot/warm borscht into sterilized canning jars, leaving 1/2″ headspace. Wipe jar rims and add lids. Process jars in a boiling water bath for 10 minutes. Remove the jars and cool on wire racks. If any of the jars do not "pop" to seal, then store those in the fridge and eat those first.


Original Recipe by My Friend's Bakery 2014


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