Coconut Tenders with Strawberry-Mango Salsa



Vegetable cooking spray

3 boneless, skinless chicken breasts

Kosher salt

Freshly ground black pepper

½ c. cornstarch

1½ tsp. garlic powder

2 large eggs

1 c. sweetened flaked coconut

1 c. panko bread crumbs (for grain free: try chick pea bread crumbs found at Whole Foods)

1 tsp. paprika

Lime wedges


¾ c. Finely chopped strawberries

¾ c. finely chopped mango

½ c. finely chopped shallot

2 tbsp. Chopped fresh cilantro

1 tbsp. fresh lime juice




Preheat oven to 425 degrees F. Set an oven-proof wire rack on a rimmed baking sheet and spray with cooking spray.

Cut chicken into 1/2- to 3/4-inch-thick strips. Season with salt and pepper. Stir together cornstarch and garlic in a shallow dish. Place egg in a second shallow dish. Stir together coconut, breadcrumbs, paprika, and 1/2 teaspoon each salt and pepper in a third shallow dish.

Working one piece at a time, dip chicken in cornstarch mixture, then in the egg mixture, then in coconut mixture, pressing gently to help adhere. Transfer to the greased rack. Spray chicken with cooking spray until well coated.

Bake until golden brown and cooked through, 10 to 20 minutes.

For the salsa, combine all ingredients in a bowl. Let stand 10 minutes before serving.

Serve the chicken with the salsa and lime wedges.

Don't want to turn the oven on?

Using a light oil like avocado and pan fry for 3-5 minutes on each side. It's still summer here and there ain't no way I'm turning on the oven :)


Crock Pot - Pot Roast & Mashed Potatoes

(1) 3-5 lb. chuck roast
2 tbsp. olive oil (or vegetable oil)
salt & pepper, to taste
1 packet ranch dressing mix
1 packet dry onion soup mix
1 stick butter (1/2 cup) – REAL salted butter, not margarine

Heat up a large skillet on high.
Add oil to hot skillet.
You want it really hot here to brown or "sear" the beef quickly.
Take a paper towel and make sure you dry both sides of the pot roast.
Season with a little bit of salt and pepper.
Once the skillet is nice and hot, add the roast.
Allow the roast to cook for about 2-3 minutes until it is golden brown.
Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.
Transfer meat to slow cooker.
Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast.
Top with a stick of butter then place peppers on and around roast.
Cover and cook on low for 8 hours.
Take two forks and start shredding the meat.
Discard any big fatty pieces.

Mashed Potatoes: 
6 small-medium red bliss potatoes peeled & chopped
Flavor God Himalayan Pink Salt
Heavy Cream

- Boil potatoes for 15 minutes and then mash
- Add in butter and let it melt completely
- Add in garlic, salt and cream for appropriate flavor


Turkey Burgers & Sweet Potato Fries


  • 1 pound ground turkey (I prefer 85% lean, it has more fat which makes for a better burger!) If your ground turkey has excess liquid, be sure to set on paper towels to remove the juices.

  • 1/2-3/4 of one jalapeño pepper, minced(I like it hot so I use 3/4)

  • 1 medium size shallot, peeled and minced

  • zest and of one lime, and 2 teaspoon lime juice

  • 2 Tablespoon chopped cilantro

  • 1 teaspoon paprika

  • 1 teaspoon cumin 

  • 1/2 a teaspoon sea salt

  • 1/2 teaspoon black pepper

  • guacamole 

  • poached egg (optional)


  1. Note: The ground turkey I buy is the consistency of hamburger. If yours seems to have extra liquid, set on paper towels to drain juices.

  2. Place turkey, herbs, spices and lime in bowl and use hands to mix well.

  3. Form into four patties.

  4. Place pan on medium heat.

  5. Add olive oil to bottom of pan.

  6. When pan is hot, place patties in pan and cook for about 5 minutes each side or until cooked through.

  7. Top with guacamole


  • 2 ripe avocados

  • 1/2 teaspoon Kosher salt

  • 1 Tbsp of fresh lime juice or lemon juice

  • 2 Tbsp to 1/4 cup of minced red onion or thinly sliced green onion

  • 2 tablespoons cilantro (leaves and tender stems), finely chopped

  • A dash of freshly grated black pepper

  • 1/2 ripe tomato, seeds and pulp removed, chopped

  • 1 Cut avocado, remove flesh: Cut the avocados in half. Remove seed. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon. (See How to Cut and Peel an Avocado.) Place in a bowl.

    2 Mash with a fork: Using a fork, roughly mash the avocado. (Don't overdo it! The guacamole should be a little chunky.)

    3 Add salt, lime juice, and the rest: Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown.

    Add the chopped onion, cilantro, and black pepper

    Sweet Potato Fries:

    3 - large sweet potato

    Salt & pepper

    Ranch seasoning by Flavor God

    Light oil of Choice

    Heat  olive oil in a large skillet over medium heat and place sweet potato pieces into the hot oil. Cover skilletpan-fry for 5 minutes; uncover and turn fries. Place cover back over fries and cook 5 more minutes; continue turning fries and covering until sweet potatoes are tender, about 10 more minutes.


    Mango Shrimp Stuffed Avocados


    2 avocados halved and pitted
    8 oz bay shrimp (1 cup)
    1 mango pitted and diced
    1/2 cup red onion diced
    1/2 cup red bell pepper diced
    1/2 jalapeño seeded and diced
    1/4 cup cilantro leaves chopped
    1 lime (juice, 2-3 tbsp)
    salt and pepper to taste

    Scoop out half of the avocado leaving a "bowl" area in each. Place the scooped avocado into a medium-size mixing bowl and mash with a fork. Season with salt and pepper.
    Add the mini bay shrimp, mango, red onion, bell pepper, jalapeño, lime juice and and cilantro to the mashed avocado. Stir to combine and mix thoroughly.
    Scoop avocado shrimp mixture into each avocado bowl and serve immediately or cover and chill. Serves 2 people.

    - Posted using BlogPress from my iPhone


    Fresh Marinara Sauce & Pasta Chips



    3 tablespoons olive oil

    1/2 onion, chopped

    8 large tomatoes, peeled and cut into big chunks

    6 cloves garlic, minced

    1 bay leaf

    1/2 cup red wine

    1 tablespoon honey

    2 teaspoons dried basil

    1 teaspoon oregano

    1 teaspoon dried marjoram

    1 teaspoon salt

    1/2 teaspoon ground black pepper

    1/4 teaspoon fennel seed

    1/4 teaspoon crushed red pepper

    2 teaspoons balsamic vinegar, or more to taste


    Heat olive oil in a stockpot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes; add tomatoes, garlic, and bay leaf. Bring the liquid from the tomatoes to a boil, reduce to medium-low, and simmer mixture until tomatoes are softened, about 30 minutes.

    Stir red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed, and crushed red pepper into the tomato mixture; bring again to a simmer and cook until herbs have flavored the sauce, about 30 minutes more.

    Stir balsamic vinegar into the sauce.

    Pasta Chips:

    1 lb. bowtie pasta

    Vegetable oil, for frying

    1 tsp. Italian seasoning

    1 tsp. garlic powder

    1/2 c. finely grated Parmesan

    kosher salt

    Freshly ground black pepper

    marinara, for serving

    In a large pot of salted boiling water, cook pasta until al dente, about 8 minutes.

    Drain pasta.

    In a large, deep skillet, pour about ½” vegetable oil and heat over medium.

    When the oil is shimmering, add about 1 cup al dente pasta in a single cook.

    Cook until golden brown and crispy, about 2 minutes per side.

    Drain on paper towels, then season immediately with some Italian seasoning, garlic powder, Parmesan, salt and pepper.

    Repeat, working in batches, with the rest of the pasta.

    - Posted using BlogPress from my iPhone

    Guacamole Deviled Eggs


    6 large hard-boiled eggs

    1 medium avocado

    1 tablespoon chopped red onion

    1 tablespoon chopped cilantro

    2 to 3 teaspoons lime juice

    1/2 teaspoon granulated garlic

    1/2 teaspoon cumin

    1/4 teaspoon chili powder

    1/4 teaspoon sea salt, add more to taste

    1 roma tomato, finely diced


    Peel the eggs. Slice them in half, lengthwise. Scoop out the egg yolks into a small bowl. Mash the egg yolks with a fork.

    Scoop the avocado flesh into the bowl with the egg yolks. Mash the avocado into the yolks. Mix in the onion, cilantro, lime juice, garlic, cumin, chili powder and salt. Taste the filling and adjust the seasoning to your taste. Add the diced tomatoes and mix until well incorporated.

    Spoon or pipe the avocado mixture into the egg whites. Sprinkle additional pepper flakes or other spices on top of the eggs, if you like. Serve immediately.

    - Posted using BlogPress from my iPhone


    Shrimp & Sausage Foil Packets


    1 1/2 lb. large shrimp, peeled and deveined
    2 cloves garlic, minced
    2 smoked andouille sausages, thinly sliced
    2 ears corn, each cut crosswise into 4 pieces
    1 lb. red bliss potatoes, chopped into 1-in pieces
    2 tbsp. extra-virgin olive oil
    1 tbsp. Old Bay seasoning
    1 lemon, sliced into thin wedges
    4 tbsp. butter
    kosher salt
    Freshly ground black pepper
    2 tbsp. chopped fresh parsley leaves


    Preheat grill over high heat.
    Cut 4 sheets of foil about 12 inches long. Divide shrimp, garlic, sausage, corn, and potatoes evenly over the foil sheets. Drizzle with olive oil. Add the Old Bay seasoning and season to taste with salt and pepper. Toss gently to combine. Top each mixture with parsley, lemon and a tablespoon of butter each.
    Fold the foil packets crosswise over the shrimp boil mixture to completely cover the food. Roll the top and bottom edges to seal them closed.
    Place foil packets on the grill and cook until just cooked through, about 10-15 minutes.
    Serve immediately.

    - Posted using BlogPress from my iPhone