Monday, July 11, 2011
My coconut kick continues.... This recipe was passed on to me by a fellow coconut connoisseur. If you enjoy snacking on coconut chips, you should really give this a try... It's blends a perfect crispy, slightly salty crunch with a cinnamon pizazz! ...It's a hit!
I have to give major props to this recipe creator (great blog site as well)-
Hope you enjoy!!!
1 C coconut chips (I used Paleo Brands All Natural Coconut Flakes)
1/4 tsp. sea salt
1/4 tsp. cinnamon
Heat a non-stick skillet to medium-high heat. Add coconut flakes. Toss until start to brown.. about 2-3 minutes. Happens quickly, so keep a close eye! Remove from heat, sprinkle with the cinnamon and salt. Toss until coconut is evenly coated with seasonings. Allow to cool. Store in a air-tight bag and snack on demand!
Thursday, July 7, 2011
My coconut kick continues!!! Coconut proves to be a beautiful recipe enhancement (and my current cooking obsession). Perfectly fun, healthy and exotic! This was truly an amazing side dish ... and I completely foresee making this on a regular basis! Easy and delicious... who could ask for more??
1 T coconut oil
Butternut squash, diced (about 20 oz.)
3 cloves garlic, minced
1/4 C coconut milk (full fat!)
1/4 C chopped cilantro (or 4 green onions, diced)... I've tried and like both!
1 tsp. rubbed sage
1/4 C coconut flakes
Pinch Salt and Pepper to taste
Pinch toasted coconut flakes (topping)
Heat coconut oil in a large skillet over medium heat. Saute garlic until tender and aromatic. Add diced butternut squash, and toss with coconut oil and garlic. Add coconut milk to skillet and lower the heat to medium-low. Cover and cook for about 8-10 minutes. When butternut squash starts to become tender, add cilantro, sage, coconut flakes, salt and pepper. Continue cooking until all ingredients blend well and butternut squash is tender (but not mushy) about 5-7 more minutes. Serve and sprinkle with a few additional flakes of toasted coconut! Enjoy!
We served this with a grilled pork loin and steamed zucchini.
This side dish kind of "steals-the-show", so it's a great accompaniment for the basics and ordinaries! :-)
Tuesday, July 5, 2011
"Put the lime in the coconut..." Or for a great dinner, put some lime and some coconut on some chicken and fry it all up! This was a huge hit in our house tonight... hope you enjoy!
2 large chicken breast, pounded thin and cut in half (yielding 4 servings)
1 C unsweetened coconut flakes
1/4 C fresh cilantro, finely chopped
1 T fresh lime zest
1 tsp. ground coriander
1 tsp. black pepper
1 tsp. garlic powder
pinch sea salt
1/4 C coconut oil
Preheat oven to 350 degrees. Pound and divide chicken breasts and set aside. In a heavy skillet, heat coconut oil on medium high heat. In a shallow dish, beat the two eggs. In another shallow dish, combine the coconut, cilantro, lime zest and remaining spices. Dip chicken breasts in egg and then into the coconut mixture (chicken should be well coated with coconut). Add chicken immediately to the hot pan and brown until chicken is golden brown (about 4 minutes on each side). Place browned coconut chicken pieces on baking dish and bake for and additional 10-12 minutes. Top with some toasted coconut and cilantro sprigs for looks! :-)
Hope you enjoy!