Coconut Shrimp
30-35 large shrimp, cleaned and peeled with tails left on
3/4 c all purpose flour
2 tsp garlic powder
1/8 tsp cayenne pepper
2 egg, beaten
3/4 c unsweetened shredded coconut
1/4 c almond meal (I omitted this ingredient because I forgot to get it!!)
2 T. Panko breadcrumbs
Salt and Pepper to taste
Preheat the oven to 450. Spray 2 large cookie sheets with nonstick spray. In a small bowl, season shrimp with salt and pepper. In a shallow dish combine flour, garlic powder and cayenne pepper. Add eggs to another shallow dish. In a 3rd shallow dish, gently toss together the coconut, almond meal and breadcrumbs. Dredge shrimp in the flour mixture and shake of any excess flour. Then, dip each shrimp into the beaten eggs, followed by the coconut mixture. Shake of any excess of the coconut mixture and place on a prepared cookie sheet. Once all shrimp have been coated in the flour, egg and coconut mixtures and placed on the cookie sheet cover each sheet with parchment paper and refrigerate for at least 1 hour. Bake the shrimp from 8-10 minutes.
Avocado Mango Salsa
2 mangos, diced
2 avocados, diced
1-2 cloves garlic, minced (to taste)
red onion to taste
jalapeno to taste
1 lime juiced and zested
2 tsp olive oil
combine all ingredients (add avocado right before serving) in a bowl and serve with tortilla chips.
Kahlua Pig
(from Kymberlee Burgess)
I buy the 4 pack of pork roasts from Costco. This recipe is for one roast.
2 T. Liquid Smoke
2 cloves garlic
1-2 T. Kosher salt (I've found the the full 2 T is too strong)
Large leafy greens (Kale,
On a sheet of tin foil, lay roast on enough large leafy greens to be able to wrap around roast. massage salt, garlic and liquid smoke into roast and wrap up with leaves and foil. Wrap 1 more layer around roast and place in a roasting pan with a lid. Place pan in the oven and cook all day at 225-250. I usually put it in around 8 am and we eat around 5:30. There are so many ways to serve this pork-- you can make bbq pork sandwiches, we use it in tacos as well. My favorite way is to serve it over coconut jasmine rice!
Coconut Jasmine rice
(from All recipes)
1 14 oz can coconut milk
1 1/4 c water
1 tsp sugar
1 pinch salt
1 1/2 c uncooked jasmine rice
Green onions for garnish
In a saucepan, combine coconut milk, water, sugar and salt. Stir until sugar is dissolved. Stir in Rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18-20 minutes, until rice is tender. When serving, garnish with green onions.
Pulehu Vegetables
Dice up vegetables of choice and season with salt and pepper. I used red onion, yellow squash, zucchini, asparagus, red bell pepper, and mushrooms.
3 T minced garlic
3 T olive oil
3 T soy sauce
Salt and Pepper to taste
In a small bowl add garlic, oil and soy sauce. Place vegetables on a large baking sheet and coat with garlic and oil mixture. You could grill the vegetables or roast them. I roasted them in the oven at 450.
Tropical Salad with Pineapple Vinaigrette
1/4 c pineapple juice
3 T rice vinegar
1/4 olive oil (I recommend vegetable oil)
2 tsp minced garlic
1 tsp minced ginger
salt to taste
Romaine lettuce
6 slices bacon
1 c diced fresh pineapple
1/2 c chopped and toasted macadamia nuts
3 green onions, chopped
1/4 flaked coconut, toasted
Combine pineapple juice, vinegar, garlic, ginger and oil in a blender and blend until oil is emulsified. Refrigerate until ready to serve. Cook bacon until desired crispiness. Toss remaining ingredients in a large bowl and serve with dressing.
Tres Leches Cake
(from the Pioneer Woman)
- 1 cup All-purpose Flour
- 1-1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 5 whole Eggs
- 1 cup Sugar, Divided
- 1 teaspoon Vanilla
- 1/3 cup Milk
- 1 can Evaporated Milk
- 1 can Sweetened, Condensed Milk
- 1/4 cup Heavy Cream
- _____
- FOR THE ICING:
- 1 pint Heavy Cream, For Whipping
- 3 Tablespoons Sugar
Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.
Combine flour, baking powder, and salt in a large bowl. Separate eggs.
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.
Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.
