Tag Archives: Coconut

What’s Cookin’?

I’m still going through mounds of recipes collected but never tried.  Probably somewhere within the pile are the directions for making twenty different variations of blueberry muffins.  There’s cheesecakes, savory favorites, side dishes, and of course a thousand different kinds of breads.  Why do I always  collect the recipes, but never actually cook them?!  As a result, my self-commanded challenge this year is to cook my way through all of them.  

If the prepared recipe makes the grade, it will be included in my “Best of the Best” recipe collection and handed down to my kids.  One thing we have learned as a family is that when Grandpa was cooking his “fabtabulous” homemade biscuits, we all should have written down the recipe.  Now that he is gone, many of us lament about not having the tasty legacy to pass on. 

Hopefully, with all our favorite family foods in one book, my kids and grandkids will remember how much I love them!

Here are some recent tries that didn’t make the “A+++” grade.  They were good, but just not good enough!

Chicken Marsala (with not much chicken!)

Breakfast Pizza (the picture is green…the food was not 🙂

Lime Cilantro Pork Chops

 

Like I said, these were all good, but not the “Wow” factor our Family Cookbook requires. 

Two tasty treats that DO warrant saving are:

  Coconut Cream Pie

The crust is not homemade, but that doesn’t matter….the filling and meringue definately make up for it!  Also, this is the first time I’ve been able to use my new Kitchen Aid mixer for meringue, and it did not disappoint.  Never has mixing been so much fun and so easy!  Thank you again, my sweet and thoughtful husband, for making Valentine’s Day really special this year!

Coconut Cream Meringue Pie

2/3 c sugar, 1/4 c cornstarch, 1/4 t salt, 2 cups milk, 3 egg yolks, lightly beaten, 1 cup flaked coconut, 2 T butter or margarine, 1/2 t vanilla extract

Meringue:  3 egg whites, 6 T sugar, 1/4 t cream of tartar, 1 9″ baked pie crust, 1/2 c flaked coconut

For filling:  In a saucepan, combine the sugar, cornstarch and salt.  Gradually stir in milk until smooth.  Bring to a boil, cook and stir for 2 minutes or until thickened.  Gradually stir 1 cup hot filling into egg yolks.  Return all to the pan, stirring constantly.  Bring to a gentle boil; cook and stir for 2 minutes.  Remove from the heat; stir in chopped coconut, butter and vanilla until butter is melted.  

For meringue, in a mixing bowl, beat egg whites on medium speed until foamy.  Add cream of tartar, beat until soft peaks form.  Gradually beat in sugar, 1 Tablespoon at a time on high until stiff peaks form.  Pour filling into crust, spread with meringue sealing edges to crust.  Sprinkle with coconut.  Bake at 350 degrees for 13-15 minutes until golden brown. 

Also, this Quick Chicken Parmesan really makes the mouth water! 

Quick Chicken Parmesan

4 boneless, skinless chicken breast halves

1/3 cup seasoned dry bread crumbs

1 ounce fresh Parmesan cheese, grated

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1 egg

1 tablespoon plus 2 teaspoons olive oil, divided

1 garlic clove, pressed

1/3 cup chopped green bell pepper

1 can (14 1/2 ounces) Italian-seasoned diced tomatoes, undrained

1/3 cup pitted ripe olives, cut in half

Place each chicken breast between 2 pieces of Parchment Paper.  Flatten chicken to at least 1/4 inch thickness.

Combine bread crumbs, Parmesan cheese, salt and black pepper in a bow.  In another bowl, lightly beat egg.  Dip chicken breasts in egg; coat with bread crumb mixture.  Sprinkle with any remaining bread crumbs, and set aside.

Heat 1 tablespoon oil in skillet until hot.  Add chicken breasts; cook 3-5 minutes per side or until chicken is no longer pink and juices run clear.  Remove chicken breasts from skillet; keep warm in oven.

Heat remaining 2 teaspoons oil in skillet.  Press garlic into skillet.  Add bell pepper; cook and stir until pepper is crisp-tender, about 2 minutes.  Add tomatoes and olives; stir.  Simmer 5 minutes.  Serve tomato sauce over chicken.  We also paired it with fettucini  and alfredo sauce which made for a very filling and scrumptious meal!

So…..that’s a little of what’s been cookin’ around here.  What’s going on in your kitchen?  Got any great recipes to share?  (No wait!  I’m not supposed to read any more recipes until I finish cooking through what I’ve got!  Ugh….I’m a recipe-aholic I think!  Somebody help me 😉

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