Coconut Chicken

I love coconut!  There is something so tropical about it that it kinda makes you feel like you are on a beach somewhere drinking a pina colada!  OK, maybe not really, but I do love it!  In this recipe I use coconut to bread chicken tenders and then bake them so it gets really crispy!  Mmmm, so good!

Start with Sweetened Coconut Flakes...

Combine 1 Cup Coconut Flakes and 1 Cup Panko Bread Crumbs.  This will be the breading.

In seperate bowl mix 1/2 Cup Milk and 2 eggs. 
Cut your chicken into long "tenders" and season them with salt and pepper.

Dip each tender into the egg wash and then into the coconut.  Lay on lined baking sheet and back at 375 for 15 minutes then flip over and bake 10 minutes more. 

I served mine with a salad...but they would be delicious by themselves as well!

Chili Dogs

So let me preface this by saying, this really is not a recipe...its more like an SUPER easy dinner idea.  When we are having a crazy busy week, I love to have things like this on hand.  Also, chili dogs are COMPLETELY delicious!  This is what you need...

I like Hebrew National.  I'm not claiming to be a hot dog expert, but they do say "no fillers, colors, or by-products" - I don't even know what a "by-product" is, but it sounds horrible!  Anyway, they also only have 40 calories! 
I use Amy's Organic Chili (by far the best/healthiest chili you can gt in a can).  We get the Spicy kind and just heat it up on the stove or microwave.  

Grill the hot dogs and buns until they are lightly charred. 
Top with Spicy Mustard, Chili, and Onions.  EASIEST dinner EVER!!

Teriyaki Chicken Skewers

These are great for a party because they can be assembled ahead of time and thrown on the grill at the last minute.  They are also really easy grab and eat.  They are also perfect for a quick weeknight dinner. 

I usually don't go for bottled sauces, cause I really enjoy making my own, but this is a great one to have on hand when you are in a hurry or just don't want to mess with making your own! The brand is Kikkoman and I get the Reduced Sodium Teriyaki.

Marinate about a pound of cubed chicken for at least 30 minutes, up to 2 hours. 

Skewer chicken, alternating with vegetables (I used mushrooms, red onion, and zucchini - you could also use pineapple or bell pepper)
Grill for about 5 minutes per side.

I served them with some jasmine rice that I tossed with soy sauce, line juice, and rice wine vinegar. I also served some of the Teriyaki sauce on the side.  I mean honestly, it is so easy it shouldn't even count as a recipe!!

Teriyaki Chicken Skewers
10 Bamboo skewers
1 Lb. Cubed Chicken Breast
1 Cup Reduced Sodium Teriyaki Sauce
1 Zucchini
10 Mushrooms
1 Red Onion

Roasted Tomato and Mozzarella Grilled Cheese

There is something about slow-roasting tomatoes that brings out such a rich, complex flavor, way different that eating raw tomatoes.  In this recipe, I roasted some tomatoes and put them on a mozzarella grilled cheese...it was AMAZING!!

You need a couple of hours to really roast the tomatoes right.  I used roma tomatoes and cut them in half length-wise.  Sprinkle them with salt, pepper, and some dried oregano and dried thyme then drizzle them generously with olive oil.  I threw a few garlic cloves on the pan for them to absorb some of that garlic flavor without being overpowered with a garlic taste.

Roast them in a 250 degree oven for 1 1/2 to 2 1/2 hours.  You don't want them to dry out completely, but you do want them to lose a lot of their moisture and shrink down a bit.  

This is what they should look like when you are done.

Spread 2 slices of whole wheat bread with my Perfect Pesto (you can use store bought if you don't want to take the time to make it!!) and sprinkle with Parmesan Cheese.

Layer fresh mozzarella cheese, then a few of your roasted tomatoes.  

Spray the bottom of a skillet and grill the sandwich over medium-high heat until the crust is crispy and brown.

The cheese should be melted, the tomatoes a little warm, the pesto will give it a little kick....Mmmmm, delicious!

Roasted Tomato and Mozzarella Grilled Cheese

4 Roma Tomatoes

3 Cloves Garlic

Olive Oil

Salt

Pepper

Dried Thyme

Dried Oregano

Wheat Bread

Fresh Mozzarella

Pesto

"Starbucks" Iced Lemon Pound Cake

If you have never tried the Iced Lemon Pound Cake at Starbucks, you should!  It is delicious!  Anyway, I did a little research, made a few modifications to a couple different recipes and came up with this one!  I think it tastes pretty close to the real thing!

Start with 4 lemons...

 Zest them...

Then Juice them...

Take a stick of Butter and 3 Eggs out of the fridge and let them come to room temperature.

To make the dry batter, mix 1 1/2 Cups Flour, 1/4 tsp. baking powder, 1/4 tsp. baking soda, and 1/2 tsp. salt.

In Separate bowl, cream together 1 stick of butter at room temperature and 1 Cup of sugar with an electric mixer. 

Once batter is light and fluffy, add 3 eggs and lemon zest.

In third bowl, mix 1/4 Cup Lemon Juice, 1/2 Cup Buttermilk, and 1 Tsp. Vanilla Extract.

Add flour and buttermilk to the batter.

Once batter is well combined, pour into well-greased loaf pan. 

Bake at 350 degrees for 45 minutes. 

In small saucepan, heat 1/4 Cup Sugar and 1/4 Cup Lemon Juice over medium heat until all the sugar is dissolved. 

Once cake has cooled for about 10 minutes, set on a wire rack to continue to cool and pour lemon syrup over the cake.  This will help keep the cake moist and give it a good tang. 

It will also make it really shiny...

Once cake is completely cooled, mix 1 Cup Powdered Sugar with 3-5 Tablespoons of Milk, depending on how think or thin you want you icing. 

Pour over the top of the cake.  Let the icing harden, slice and enjoy!

Iced Lemon Pound Cake
4 Lemons, Zested and Juiced
1 Stick Butter
3 Eggs
1 1/2 Cups Flour
1/4 tsp. Baking Powder
1/4 tsp. Baking Soda
1/2 tsp. Salt
1 Cup Sugar
1/2 Cup Butter Milk
1 tsp. Vanilla
1 Cup Powdered Sugar
3-5 Tbl. Milk

Slow Cooker Pulled Pork

I've actually never made pulled pork before...my husband loves it and always orders it at restaurants, so I gave it a try.  It was surprisingly easy, but you definitely need some time.  I would say at the least, 8 hours. 

Start with a 4-5 lb. Bone-in Boston Butt.  Make sure you get the bone-in kind, this will give it great flavor.

Next make a spice rub.  You can use a bottled one or make your own.  In mine I used cayenne, salt, pepper, paprika, brown sugar, and cumin.  I didn't really measure, just make sure you have enough to cover the entire piece of meat.

Cover the meat with the spice rub.  Take your time to thoroughly rub it in. 

Add 2 chopped white onions to the bottom of your slow cooker. 

Place the pork on top of the onions and add 1 Cup of water.  Set your timer for 6 hours.

I ended up cooking mime for another 2 hours, totaling 8 hours.  You will know when it is ready because the pork will fall apart when you pick it up.

Remove the pork from the pot and place on a plate.

Using tongs, remove the bone.  This is what it will look like.  It should slide out very easily.

Once the pork cools, shred it with either your hands or two forks.
Pour the liquid out of your slow cooker and return meat to the cooker to keep warm.

This is a pretty neutral flavored recipe, so you can spice it up however you want to serve it.  I added barbeque sauce to make barbeque pulled pork sandwiches.
I served them on these garlic rolls I found at Whole Foods.

Heat pork in a little olive oil in a skillet.  This will crisp up the edges and give it a great texture.

Serve on grilled rolls and top with a vinegar coleslaw.

Slow Cooker Pulled Pork
4-5 Lb. Boston Butt
Spice rub (any kind is fine)
2 White onions
1 Cup Water
Barbeque Sauce
Rolls
Cole Slaw for Serving