Coconut Fried Chicken

Ingredients:

• 1 pound boneless, skinless chicken thighs
• 1 cup coconut oil

Coating mix:

• 1/2 cup small coconut flakes
• 1 cup bread crumbs
• 2 tablespoons parsley, dried or fresh
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 dash cayenne pepper
• 1 egg
• 1/2 cup yogurt, mixed with enough milk to make it runny

Directions:

Wash chicken thighs and pat dry with paper towels. In a large bowl, mix all the dry ingredients together.

Beat yogurt and egg together. Coat chicken thighs in egg/yogurt mixture and coat with bread crumb mixture.

Heat the coconut oil in a large skillet and fry chicken until golden on both sides; it takes about 15 minutes to cook fully. Drain on paper towels and serve immediately.

Recipe submitted by Pat, Holly, MI.

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Quick, Breakfast, Sweet Biscuits

Ingredients:

• 1 cup all-purpose flour
• 1 1/4 teaspoon baking powder, aluminum-free
• 1/2 teaspoon salt
• 3 tablespoons coconut oil, cold
• 3/8 cup whole milk
• 1/4 teaspoon vanilla extract
• 1 teaspoon organic cinnamon
• 1/4 cup whole sugar
• raisins and nuts, may pre-soak raisins in hot water

Directions:

Preheat oven to 400 degrees.

Combine flour, baking powder, and salt together in a large bowl. Cut the cold coconut oil in until the mixture resembles coarse cornmeal. Add milk and vanilla and stir until just combined. Gather dough into a ball and divide in half.

On a floured surface, press or roll out each half into a 7 x 5-inch rectangle. On one half, sprinkle the cinnamon, sugar, raisins, and nuts evenly over top. Cover with the other half of dough and press slightly. Cut dough into 6 equal squares by cutting once lengthwise down the middle and then making two cuts across.

Place on a small baking sheet, lightly greased, and bake for about 10 minutes. Serve with scrambled eggs and drizzle with honey or eat plain.

Recipe submitted by Laura, Cleveland, GA.

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Coconut Oil and Pine Nut Salad Dressing

Ingredients:

• 1 tablespoon coconut oil
• 2 tablespoons pine nuts
• 2 tablespoons red wine vinegar
• 1 clove garlic squeezed through garlic press
• 1 teaspoon honey
• other seasonings of your choice

Directions:

In a stainless steel skillet, heat coconut oil until melted and hot. Add pine nuts and sauté at medium-high heat until golden brown. Turn off heat and remove from burner and add remaining ingredients.

Stir and pour over mixed, fresh, lettuce and greens salad with vegetables of your choosing e.g., onions, olives, tomatoes, green peppers. This recipe makes enough to dress one large salad.

Recipe submitted by Tammy, Cape Girardeau, MO.

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