I decided to try something a little new when I was making chicken this week. I am a huge coconut fan. I thought maybe I could give my chicken a little island flavor with some coconut. Also, if you like chicken that is a little crispy like shake and bake but you don’t want to have to put a bunch of processed/carb-filled breading or seasoning, this works great!
Coconut Crusted Chicken
I used bone in and skin on pieces of drumsticks and wings, but you can use which ever you prefer.
2 Tbsp Unrefined Coconut Oil melted (I used unrefined in this recipe because it retains more coconut flavor than refined)
1/2 a cup Coconut Flour
1 Tbsp half and half
Whisk the eggs with the melted coconut oil and half and half until well combined.
Place the coconut flour in a separate bowl.
Coat chicken pieces in the coconut flour.
Then dip and coat in the egg mixture. Dunk it in the coconut flour again and then back in the egg mixture. Follow this for each piece. Doing this helps the flour and egg to stick on the chicken and coat it better.
Place coated chicken pieces on parchment paper on a baking sheet.
After the chicken is all coated, sprinkle and pat shredded coconut all over the chicken. Unfortunately, I forgot to take a picture of this part of the process!
Bake the chicken a for 30-45 minutes at 400 degrees. Some bits of coconut may turn brown which is fine and gives the chicken it’s crunchy texture. If your chicken is taking longer to cook and you are worried about the coconut coating becoming burnt, simply cover the chicken with aluminum foil.
This was one of the best recipes I ever came up with! I hope you enjoy it!
This website has some awesome gluten free recipes: http://glutenfreehomemaker.com/
Tonight I am making a delicious organic and locally purchased chuck roast for dinner with some carrots and onions purchased from a local farm.
I love roasts as they remind me of when I was growing up and at my grandmothers house. Just the smell of it roasting in the over brings me back to late afternoon naps on the couch in her living room waiting for the roast to be done.
Nostalgic Pot Roast
1 Pot Roast preferably organic
Penzey’s Rocky Mountain Spice
I like using different colored veggies for fun!
Brown the beef in the oil to lock in flavor.
Cook the roast according to directions. This one was 325 degrees for about an hour and a half. Put your spices and Worcestershire sauce on. After it cooked for an hour I threw in the carrots and onions.
…Tada! Instant Memories!
10 eggs beaten
1/4 cup reduced fat milk
1/4 tsp black ground pepper
1 lg onion
2 cups tomatoes chopped
1 cup fresh spinach
1/2 cup salsa
Preheat oven to 300 degrees.
Combine first three ingredients in a large bowl and set aside.
Spray a large heavy non-stick skillet with the cooking spray and heat over medium heat.
Saute onions for five minutes. Add tomatoes and spinach. Saute another 10 minutes stirring frequently.
Transfer veggies to egg mixture and combine thoroughly.
Pour into a lightly oiled glass pie plate and back for 15 minutes or until the eggs are set. Do not over cook.
Serve at room temperature. Cut into wedges and serve with salsa.
On a bit of a recipe posting spree here tonight, so please forgive the amount of food being posted at the moment! This one is irresistible!
1 pound hamburger
1 small onion
salt and paper to taste
1 package 16 oz frozen tater-tots
1 can condensed cream of mushroom or cream of potato, undiluted
2/3 cup milk or water
1 cup shredded cheddar cheese
In a skillet cook beef and onion until beef is browned and onion is tender. Drain fat. Season with salt and pepper. Transfer to a greased 1 1/2- 2qt casserole dish. Top with tater-tots. Combine soup and milk or water. Pour over tater-tots. Sprinkle with cheese. Bake uncovered at 350 degrees for 30-40 minutes.
1 Tablespoon olive oil
1/4 cup butter
2 pounds boneless skinless chicken breast cut into 1/2 inch pieces
6 garlic cloves chopped
1/2 onion thinly sliced
1 tablespoon parsley
1/2 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
In a large skillet, heat oil and melt the butter over medium heat. Add chicken and saute for 3-4 minutes or until browned on all sides. Add the rest of the ingredients, saute for 2-3 minutes or until garlic is golden. Serve over noodles or rice.
Another Family Favorite!
1 Good Seasons Italian dressing recipe made up according to directions on package (you can use your favorite Italian dressing but I recommend the Good Seasons packets you make yourself with good quality extra virgin olive oil.)
Boneless Skinless Chicken breasts(enough to feed your family)cut into strips.
Parsley to taste
1/2-whole container of Cream Cheese
Pour enough of the Italian dressing in the skillet to cover the bottom. Place cut up chicken strips in skillet on medium heat. Add chopped onion and season the tops of chicken strips with parsley. When chicken is cooked through, turn heat to low and add 1/2-whole container of cream cheese and stir in. Add sliced Roma tomatoes on top. Heat until cream cheese is melted.
Young Family Crockpot Beef Stew
2 Tablespoons Flour
1 lb beef cubed
1 Tablespoon Canola Oil
1 can beef broth
I can water
1 cup carrots
1 cup corn
1 tsp Worcestershire
2 tsp beef bouillon
2 ½ cups potatoes cubed
Put the flour into a plastic baggie and add the beef cubes. Shake to coat. Add oil to pot and add beef. Cook beef until browned.
Place beef in crock pot. Layer on top in order: onion, carrots, and corn. Mix 1 can beef broth, 1 can water, 2 tsp beef bouillon, 1 tsp Worcestershire sauce. Pour over veggies in crock. Salt and Pepper as desired on top of veggies. Add parsley over veggies. Cover and cook on low for 8-10 hours or on high for 5-6 hours.
Mrs. Young’s Easy Cheese Biscuits
2 Cups Bisquick Mix
2/3 Cup Milk
1/2 Cup Shredded Sharp & Mild Cheddar Cheese mixture
Heat oven to 450.
Mix bisquick mix, milk, and cheese to make soft dough. Beat quickly for 30 seconds. Drop dough by 10 spoonfuls on slightly greased cookie sheet. (Very little grease!) Bake 10 minutes. Yum!