Coconut Fish Sticks with Coconut Rice

I had to hurry and write this recipe down somewhere I would be able to find it again because I just kind of threw everything together and it turned out so good we will definitely be having it again! I know some of you aren't big fish fans, but the coconut takes over any fishy flavor so you are getting the benefits of fish without any fishiness. :)

So the whole dinner was ready in less than 30 minutes. I had my fish thawing earlier so that helped.

First-Start the rice (we use our rice cooker)

2 c. rinsed white rice

2 c. water

1 c. coconut milk

* After rice is cooked, combine with a few TBSP. flaked coconut and half (or more) of a semi-drained can of black beans.

Coconut Fish Sticks-

3-4 pieces tilapia cut into stick size pieces (probably about 2 lbs.)

partial can of coconut milk-1/2 c.?

1/2 c. flaked coconut

bread crumbs (either regular or Panko-I switched in the middle and both worked great).

Dip fish pieces into coconut milk and coat in breading-crumbs mixed with coconut- Plop in a heated frying pan with just enough olive oil to cover the bottom. Make sure it is hot enough you are cooking quickly, but isn't too hot so the outside with just get super dark before the middle is done.

Dipping Sauce

Rest of can coconut milk

1/4 c. flaked coconut

1/4 c. Pina Colada Drink Mix

full 1/2 c. Vanilla Yogurt (we used Greek yogurt)

Add more of whichever to taste.

Quick Baguette

This is one of our favorite quick and easy breads to have with dinner!! It make 2 loafs easily. It would be yummy with your favorite garlic butter!

I found this recipe from Frosted bake shop blog - if you want pictures of each step go here http://frostedbakeshop.blogspot.com/2010/02/baguette.html

Baguette

1 1/2 cups warm water

1 1/2 Tbs. (2 packages) dry yeast

2 tsp. sugar

3 1/4 cups flour

2 tsp. salt

Pre-heat oven to 450 degrees. In a small bowl mix 1/2 cup of the water with the yeast and 1 tsp. of sugar. Mix it well and cover with a cloth.

In a large mixing bowl combine the flour, salt and 1 tsp. sugar. When it is mixed well, add the yeast mixture. Gradually add the rest of the water. Mix until the dough becomes a smooth ball.

Remove from the bowl and knead the dough, cut in half and then shape into 2 baguettes. Take a knife and core down the middle - that makes it authentic! You can see, mine aren't too fancy.

Cover and let it rise for 30 minutes.

Put water in a cookie sheet and put it on the bottom rack of the oven. Bake the bread for 15 minutes. Half way through, brush the bread with butter.

You could try it with wheat flour also. Enjoy!

Chocolate cake

So this has been my birthday Cake for the last 3 years. My sister in law turned me on to this recipe!! If you are ever caving chocolate cake this will do the trick!! The recipe come from the back of Hershey's Cocoa Powder. We always add strawberry's to the top because that is my favorite combination!! The frosting is also fabulous!!

Hershey's "Perfectly Chocolate" Chocolate Cake!!

Ingredients

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Directions

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings. VARIATIONS: ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost. THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost. CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes. "

PERFECTLY CHOCOLATE" CHOCOLATE FROSTING 1/2 cup (1 stick) butter or margarine 2/3 cup HERSHEY'S Cocoa 3 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla extract Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting