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

Delicious Summer Salad

Tonight for dinner we ended up having this salad and it has become one of my very favorites. I don't know if there is a recipe for this out there (there probably is somewhere), but we just put together what we had. So filling, yet very light and refreshing and pretty healthy. We were planning on having a bbq so I had marinated some chicken tenderloins for a Teriyaki-ish flavor. And I was just planning on the salad as a side dish so when we ended up combining them I wanted to make sure the dressing actually complimented the salad and the raspberry pecan dressing in the fridge was past the Best Buy date (by quite a bit) so I just threw this together. It turned out so wonderfully (and it's so simple) I wanted to record it somewhere.
Dressing:
1/4 c. White Wine Vinegar
1/3 c. sugar
3 large spoonfuls of Blackberry Jam
Olive Oil ( less than 1/4 c.)
These measurements are not "scientific" at all. I made the dressing in a clean sour cream container (the 2 c. size) and covered the bottom about 1/3 in. deep? with the vinegar. Then I added some jam and sugar and finally covered the top with a little Olive Oil. I tasted it and it was too strong of a vinegar taste for me so I added another spoonful of jam and a little more sugar so I think the amounts above are about what I ended up with, but you can tweak it for your taste. Then just shake it up.

* We ended up making another salad this same size so next time I would just double it to begin with for 2 adults (but we like larger portions) and a 2 year old (who loved this salad!). There was enough dressing for both salads with just a little bit left over.

Rinse a few cups of Spring Mix lettuce (or spinach or a red leaf lettuce) and shake dry.
Add about 1 c. of rinsed and drained cottage cheese
1/4 c. sliced Smokehouse Almonds (we love Blue Diamond because they have such great flavor, but I'm sure a generic would also work)
Big handful of rinsed Blackberries
3-4 Chicken tenderloin sliced.
Handful of crumbled bacon (I hate having to cook it anytime I want to use it so I buy the bag of Hormel Bacon bits at Sam's Club).
Toss it all together, we hope you enjoy it as much as we did!

Light Sour Cream Coffee Cake

We made this yesterday, so yummy. I found this in a taste of home magazine! I used fat free sour cream. And next time I think I might double the streusel since you use it in the middle and on the top!! And I am wondering if I could use apple sauce ( or apple butter) instead of butter?Next time!!

Ingredients

2 cups all-purpose flour

1-1/2 cups sugar

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

2 eggs, beaten

1 cup (8 ounces) reduced-fat sour cream ( I used fat free)

1/2 cup vanilla yogurt ( I used low fat)

1/2 cup butter, melted

1 teaspoon vanilla extract

STREUSEL:

1/2 cup packed brown sugar

1/3 cup all-purpose flour

2 tablespoons butter, melted

1 teaspoon ground cinnamon

Directions

In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, sour cream, yogurt, butter and vanilla. Stir into dry ingredients just until moistened.

In a small bowl, combine the streusel ingredients. Spoon half of batter into a 13-in. x 9-in. baking pan coated with cooking spray; sprinkle with half of streusel. Top with remaining batter and streusel. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Place pan on a wire rack to cool. Yield: 20 servings.

In-a-Pinch Chicken Noodle Soup

The stomach flu has been going around like crazy up here, and in the last week, my two kids and my nephew (we're watching him for a week), have all been taking turns throwing up. Fun. Anyways, yesterday I needed chicken noodle soup and realized that we were out of the canned stuff and I really didn't want to haul kids to the store. I also didn't want to make a really involved recipe, so I tossed this together on a whim, and it turned out really good! Todd proclaimed it one of the best chicken noodle soup recipes he's tried. I figure I'll write it down for the next time I need a quick batch of soup!

Ingredients:

15 c. chicken broth (I used 4 c. of reserved water from boiling the pasta, 11 more cups of water, 7 1/2 t. herbox chicken granules and 7 1/2 T. chicken flavored "Better Than Bouillon")
3 cups of sliced or diced carrots
5 stalks celery, sliced or diced
1 yellow onion, diced
5 large cloves of fresh garlic, pressed
2 c. (dry measurement) mini pasta shells, cooked until "al dente", rinsed, and drained
2 cans of Costco chicken breast, drained and shredded (this came out to about 3 c. if you wanted to use regular shredded chicken...the cans just made it really easy and fast, and when I was already dealing with so many germs, I didn't want to add raw meat on top of my ever-growing list of "things to sanitize")
Black pepper to taste (I gave about 15 cranks of our pepper grinder)
2 T. Italian Seasoning

Directions:
-Boil pasta in 2 quarts of water 6 minutes or until al dente. Drain, reserving 4 c. if you want it to use for making broth if using bouillon. Rinse pasta with cold water to stop cooking, drain, and set aside.
-While pasta is cooking, chop celery, carrots, onion, and garlic.
-Add broth (or water if using bouillon) to the same pot used to cook the pasta (use a large pasta pot...this makes a TON of soup)
-Add carrots, celery, onion, garlic, bouillon (if using water instead of prepared broth), ground pepper, and Italian Seasoning. Bring to a boil and boil for 5 minutes.
-While vegetables are boiling, shred chicken. Add chicken to vegetable mixture and boil for an additional 5-7 minutes until carrots are tender.
-Remove from heat and stir in noodles, adjust seasonings as desired.
-When this is too hot for my kids to eat, I throw in a small handful of frozen peas to their bowl to cool it off and add some more veggies. Great trick for any soup...you can also use frozen mixed veggies, frozen corn, or frozen carrots.

Freezer Meals

I know we talked about not doing themes, but I want to throw one out there. Do you have any recipes that you make that freeze well for later? Our compassionate service committee has asked for some of us to volunteer to have a casserole/meal in our freezer for when they need it. I just made three yesterday, all of which were enchiladas, but I have a confession I'm not a huge fan of Mexican food as a whole. I'll be going to Girls Camp for a week this summer and I'm sure the family would appreciate having something on hand in the freezer. So will you please post some of your recipes that freeze well, and make a label for freezer meals on the post so we can look them up. If you have Mexican food that freezes well feel free to share that too, because I know I am definitely a minority. Lets help each other out so we can stock our freezers with meals, so when we don't feel up to making dinner or some one need a meal we are ready. I can't wait to see what you have.