Author’s Note – If you have leftover fish (which you most likely will not because it is so delicious), make into salmon patties by mixing fish with a little cooked rice or bread crumbs, an egg, a little milk, and a little chopped onion.
Try these tasty treats made with Coconut Cream Concentrate, walnuts, and whole sugar.
Coconut, Baked Chicken
Ingredients:
Directions:
Preheat oven to 350 degrees.
Wash, drain, and pat dry the chicken pieces. Coat each piece with melted Virgin Coconut Oil. Beat egg in a large mixing bowl and add salt and pepper to taste. Add chicken to egg mixture and stir to coat.
Mix flour with finely grated coconut and coat each piece of chicken with mixture. Lightly oil glass casserole pan with coconut oil and place pieces of chicken in the pan. Bake on upper rack of oven for about 45 minutes in preheated oven.
*Chicken should be close to room temperature. Coconut oil stays liquid above 77 degrees. If your chicken is cold, the oil will solidify and break away from the chicken if not handled carefully.
Recipe submitted by Linda, Wellington, TX.
Author’s Note – This recipe is a light and refreshing dessert. You can decorate the top with strawberry and kiwi slices for a wonderful, dessert centerpiece!
Garden Breakfast
Ingredients:
Directions:
Heat coconut oil and butter in a frying pan and sauté desired amount of onions and peppers until onions are crispy. Add eggs and water. Sprinkle your choice of cheese on eggs and cover pan. Flip the eggs when almost cooked to your desired amount of doneness.
What an incredible breakfast! I have my own garden, and this is my breakfast almost every day in the summer.
Recipe submitted by BJ, Ashby, MN.
Directions:
Melt oil if needed. Combine all ingredients and mix well. Pour into molds, about 1 tablespoon each. An ice cube tray works well. Place in the fridge or freezer. They set up in about 10–15 minutes.
This chocolate has been successful any time I have offered it.
Recipe submitted by Tony, Arvada, CO.
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.
