Coconut Shrimp Cakes

Servings: 3–4
Preparation Time: 10 minutes

Ingredients:

• 1 pound raw shrimp, shelled and deveined
• 3/4–1 cup unsweetened shredded coconut (add sweetener if you like it sweeter)
• 2 egg whites
• 1/2 teaspoon salt
• 2 tablespoons Virgin Coconut Oil for frying (Virgin has coconut taste, and I think that adds to the flavor here.)

Directions:

Cut off tails of the shrimp and place in a food processor. Pulse the shrimp until they are in tiny pieces, almost like mush.

In a large bowl, whisk the egg whites.

Add the shrimp, coconut, and salt to the eggs and combine. Form the batter into 8 patties about 1/2 inch thick.

Heat 1 tablespoon of oil in a large skillet over medium heat.

Add four patties to the skillet and cook about 4–5 minutes per side.

Add the other tablespoon of oil to the pan and cook the remaining 4 patties.

Recipe and photo submitted by Kate, Highlands Ranch.

Submit your recipe here!

Curried Coconut Chicken Fingers

Servings: 4
Preparation Time: 20 minutes

• 1 pound boneless, skinless chicken breasts, cut into strips
• 2 tablespoons coconut oil, liquified
• 3/4 cup shredded coconut
• 3 teaspoons curry powder

Directions:

Preheat oven to 350 degrees; line baking sheet with foil.

Mix coconut and curry powder in a shallow dish; pour coconut oil into a bowl. Dip chicken strips into coconut oil and then into coconut-curry mixture until well coated.

Place on baking sheet. Bake in preheated oven for 15 minutes or until internal temperature reaches 170 degrees.

Recipe and photo submitted by Tabitha, Cumming, GA.

Submit your recipe here!

Lemon, Garlic, Herb Roast Chicken

Servings: 4–6
Preparation Time: 15 minutes

Ingredients:

• 2 cups carrots, chopped into 1-inch chunks
• 2 cups celery, chopped into 1-inch chunks
• 1 sweet onion, chopped into 1-inch chunks
• 1 pound, fingerling potatoes (or whatever potatoes you have available)
• 1/2 cup melted grass-fed butter and/or coconut oil
• 1 whole pastured chicken (3–4 pounds), defrosted if frozen
• 1 lemon, cut into wedges
• 3 sprigs fresh thyme
• 2 bay leaves
• 4 cloves of garlic, roughly chopped
• sea salt
• black pepper

Directions:

Preheat your oven to 450 degrees.

Wash and chop all the veggies and set aside. Melt your butter and/or coconut oil (half of each is delicious) and set aside. Rinse your chicken, both inside and out. If the chicken comes with giblets, you can save those for gravy or chicken stock.

Once the chicken has been rinsed, you need to dry it. You want the skin to be very dry so that it can brown properly in the oven. Make sure you dry under the wings and in between the legs and the body. Also, dry out the body cavity if your hand will fit. The less water that is left on the bird will mean less steam and a browner and crispier skin.

Place the dried chicken in a large baking dish, cast-iron frying pan, Dutch oven, or other oven-safe dish. Add the thyme, bay leaves, lemon wedges, and chopped garlic to the inside of the body cavity. Next, brush or rub the chicken with a couple of tablespoons of butter. Generously coat the chicken with sea salt and black pepper to suit your taste.

Next, add the chopped veggies around the chicken, then drizzle the remaining melted butter over them. Add a sprinkle of sea salt and black pepper, then it’s ready to go in the oven. Place the pan in the oven and reduce the heat to 375 degrees.

Cook the chicken for one hour and check the internal temperature. The final temperature in the thigh should be 165 degrees. If the temperature is not quite there, return to the oven and cook for another 30–45 minutes or until it reaches 165 degrees. Total cooking time will depend on your altitude, your oven, and the amount of veggies surrounding the bird. Remove from the oven and let the chicken sit for 15 minutes before cutting.

When you’re done, don’t forget to save the bones for homemade chicken stock!

Recipe and photo submitted by Jessica, Denver, CO.

Submit your recipe here!