coconut

Lime Watermelon Sticks

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Lime Watermelon Sticks! Watermelon can be a finger food that commands attention at the next social gathering. Won’t that be impressive? Notice how the watermelon rind serves as a natural handle for picking it up. It certainly makes it easier for dipping into a creamy sauce. Now that I’ve caught your attention, add watermelon to your shopping list.

LIME WATERMELON STICKS

Ingredients:

1/2 small watermelon, cut into sticks

1/2 teaspoon chili-lime seasoning

1/4 cup Greek yogurt

1 tablespoon lime juice

2 teaspoons natural raw honey

1/8 teaspoon tajin seasoning

Zest of lime, for garnish

Instructions:

Arrange water melon sticks on a plate. Sprinkle with chili-lime seasoning. To make a dipping sauce, combine Greek yogurt, lime juice, raw honey, and tajin seasoning. Mix well. Spoon into a small dish. Sprinkle with lime zest. Serve watermelon sticks with the yogurt sauce on the side for dipping.

Butter Chicken

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Butter Chicken! At first glance, this dish looks surprisingly similar to curry chicken, doesn’t it? Sooo, what is the difference, you wonder. The secret is in the name. It’s made with butter! The tomatoes, coconut milk, and seasonings are cooked slow enough to transform the sauce into a gravy-like consistency with a nice kick of flavor. Also, by slow-cooking the chicken, it becomes fork tender and juicy. Ahhh, now I have your attention. Sounds like a grocery list is in order. Bravo. Your family will thank you.

BUTTER CHICKEN

Ingredients:

2 pounds chicken breasts, skinless and cut into chunks

1/2 sweet onion, chopped

1 jalapeño, seeds removed and diced

1/2 teaspoon garlic powder

2 tablespoons unsalted butter

1 tablespoon curry powder

2 teaspoons garam masala

1/2 teaspoon turmeric

1 teaspoon chili powder

1/2 teaspoon ground ginger

1/4 teaspoon cayenne pepper

14.5 ounce can coconut milk

6 ounce can tomato paste

Fresh cilantro, for garnish

Dollop of Greek yogurt, for garnish

Instructions:

In a slow cooker, add chicken chunks, chopped onion, diced jalapeño, and garlic powder. Stir to combine. Dot with cubes of butter. In a medium bowl, stir together curry powder, garam masala, turmeric, chili powder, ground ginger, and cayenne pepper. Add coconut milk and tomato paste. Whisk to combine. Pour over chicken mixture. Cover slow cooker; heat contents on LOW for 5 hours. Serve with cooked rice and naan bread. Garnish with cilantro and a dollop of Greek yogurt. Serve immediately.

Quasi Cherry Almond Macaroon Slab Pie

What’s Cooking in Gail’s Kitchen? Here Come the Holidays: Quasi Cherry Almond Macaroon Slab Pie! Now that’s a mouthful. But truth-be-told when you’re talking about a dessert with mounds of plump cherry clusters, flaked coconut, and sliced nuts…well, nothing else will do. By transforming it all into a slab pie, portions become more manageable over traditional sliced servings. The crust is still flaky, even if there is less of it. Focus instead on a sweet treat with a single shot of Italian espresso or scoop of ice cream. It’s a perfect balance for the taste buds.

QUASI CHERRY ALMOND MACAROON SLAB PIE

Ingredients:

1 prepared pie crust

Ingredients for filling:

21-ounce can cherry pie filling

1/2 teaspoon cinnamon

1/8 teaspoon sea salt

1 teaspoon lemon juice

Ingredients for topping:

1 cup coconut, shredded

1/2 cup almonds, sliced

1/4 cup sugar

1/8 teaspoon sea salt

1/4 cup milk

1 tablespoon butter, melted

1/4 teaspoon almond extract

1/4 teaspoon coconut extract

1 egg, beaten

Instructions:

Preheat oven to 400°. Spray a baking sheet with nonstick oil. Roll the prepared pie crust to fit the baking sheet. Trim the dough to only fit the bottom of the pan. If necessary, use the extra dough pieces to fill in the corners. Pinch to seal. In a large bowl, combine the cherry pie filling, cinnamon, sea salt, and lemon juice. Mix thoroughly. Spoon the filling onto the pie crust. Spread in a single layer. Bake for 20 minutes. Meanwhile, for the topping, fill a mixing bowl with the shredded coconut, sliced almonds, sugar, sea salt, milk, melted butter, almond extract, coconut extract, and beaten egg. Remove the slab pie from the oven. Spread macaroon topping over all. Return slab pie to oven, bake 25 minutes longer, or until bubbly and golden brown. Cut into slices. Serve with vanilla bean ice cream.

No-Bake Lime Coconut Truffles

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: No-Bake Lime Coconut Truffles! Here’s a festive treat that satisfies the desire for something sweet enough without the overkill. This time white chocolate becomes the confectionery of choice. Instead of nuts, candied ginger and lime zest become key ingredients to complement the tropical tones of coconut. One might suggest these truffles resemble tiny snowballs, if not for the lime zest. To serve, simply place each truffle in a fluted foil or paper candy cup and arrange on a decorative platter. It promises to bring “Oohs” and “Ahhs” as a crowd-pleaser.

NO-BAKE LIME COCONUT TRUFFLES

Ingredients:

1 cup white chocolate chips

2 cups sweetened coconut, shredded

1/2 cup crystallized ginger, chopped

1 1/2 teaspoon lime zest, grated

1 1/2 teaspoon lime juice

Lime zest, for garnish

Instructions:

Melt white chocolate chips in a microwave-safe bowl on 50% for 30 seconds. Stir and repeat until completely smooth. Mix in sweetened shredded coconut. Fold in crystallized ginger and lime zest. Add lime juice to the mixture. Form into 16 small mounds. Garnish with more lime zest. Chill until set.

Kiwi Dessert Pizza

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Kiwi Dessert Pizza! What do you get when you cross a bakery crust with a sweet and creamy fruit topping? At first glance, it appears as though frosting is smeared over the mini flatbread crust. It kinda is. The secret is cream cheese with a hint of sweetened coconut. The rest is simply fresh fruit…until you detect the toasted coconut flakes. Now it’s tough to decide if this dessert is a cookie or a fruit tart. Either way, it’s a delightful change from traditional pies or standard cakes. Not too sweet, not too bland. It’s just right.

KIWI DESSERT PIZZA

Ingredients:

2 mini naan prepared flatbreads

4 ounces cream cheese

2 tablespoons sweetened condensed milk

1 teaspoon coconut syrup

2 strawberries, tops removed and quartered

1 kiwi, peeled, sliced, and quartered

3 sliced peaches, cubed

10 blueberries, divided

Toasted coconut, for garnish

Lemon thyme, for garnish

Instructions:

Remove naan from packaging. Spritz with water before heating. Place in toaster on medium setting. Transfer to a platter. In a bowl, combine cream cheese, sweetened condensed milk, and coconut syrup. Stir until smooth. Spread over surface of the naan. Arrange strawberries, kiwi, peaches, and blueberries. Garnish with toasted coconut and lemon thyme.

Eagle Brand Magic Cookies

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Eagle Brand Magic Cookies! One definition of the word magic is “wonderful; exciting”. That’s what these quick and easy holiday cookies are all about. The magic ingredient is the sweetened condensed milk. It may not be something you use everyday, but special occasions call for special ingredients. Homemade cookies are chocked full of sweetness in chocolate morsels, flaked coconut, and chopped pecans. How delightful and different. That’s what I call exciting. Create your own magical moment for the next festive gathering, after school snack, or weekend party-for-two.

EAGLE BRAND MAGIC COOKIES

Ingredients:

3/4 cup flour

1/2 teaspoon baking powder

1/8 teaspoon sea salt

7 tablespoons butter, room temperature

1 tablespoon sugar

1/4 cup sweetened condensed milk

1/4 cup mini chocolate chips

1/4 cup butterscotch chips

3 tablespoons sweetened coconut flakes

2 tablespoons pecans, finely chopped

Sugar, for dusting

Instructions:

In a bowl, whisk together flour, baking powder, and sea salt. Set aside. Using a hand mixer, beat the butter and sugar together until creamy. Add the sweetened condensed milk. Beat until combined. Slowly add the flour mixture until thoroughly combined. Fold in the mini chocolate chips, butterscotch chips, flaked coconut, and chopped pecans. Cover dough and refrigerate for 20 minutes. Preheat oven to 350°. Line a baking sheet with parchment paper. Take a heaping teaspoon of cookie dough, roll into a ball, and place on the parchment paper-lined baking sheet. Repeat. Bake 8-10 minutes; cool 2 minutes. Dust cookies with sugar and transfer to a wire rack. Enjoy!

Unforgettable Wild Ramp Bacon Chowder

What’s Cooking in Gail’s Kitchen? Table Food: Unforgettable Wild Ramp Bacon Chowder! For American hunter-gatherers, as well as European foragers of gourmet plants, wild ramps are as coveted as the elusive morel mushrooms. Since the leafy garlic bulbs are popular with curiosity seekers, in addition to critters of the woods, the quest for a fragrant “bouquet” becomes a challenge between man and beast. Who will get there first to reap the wild-growing delicacy? Perhaps both have their secret stomping grounds. I invite you to stick around awhile to sample the wide variety of ways to enjoy wild ramps.

UNFORGETTABLE WILD RAMP BACON CHOWDER

Ingredients:

1 tablespoon bacon drippings

1/2 cup ramps roughly chopped, bulbs and greens

1 potato, skin on and diced

1 3/4 cups chicken broth

1 teaspoon seasoned salt

1/4 teaspoon garlic and herb seasoning

1 1/4 cups coconut milk

1 cup sharp cheddar cheese, shredded

1/2 teaspoon red pepper flakes

Crumbled bacon, for garnish

Charred ramp greens, for garnish

Instructions:

In a Dutch oven, over medium heat, sauté ramps in bacon drippings until soft. Add diced potatoes, chicken broth, seasoned salt, and garlic and herb seasoning. Simmer for 20 minutes or until potatoes are cooked thoroughly. Reduce heat to low. Add coconut milk, cheddar cheese, and red pepper flakes. Stir well to combine. Cook over low heat, stirring occasionally, but do not boil. Gently heat for 30 minutes. Allow to rest for 10 minutes to thicken. Ladle into soup bowls; garnish with crumbled bacon and charred ramp greens.

Honey Butter Shrimp

What’s Cooking in Gail’s Kitchen? Table Food: Honey Butter Shrimp! Here’s a different kind of main dish that creates a balance of sweet, salty, and a little bit of spice in every bite. Shrimp lovers will not be disappointed with the tender, incredibly mild, slightly creamy taste of ocean shrimp. It’s very good, according to my husband the taste tester. The firmness of each delicate morsel, curled into the C-shape when cooked, makes each bite a succulent delight for the palate. The aromatic ginger, when mixed with soy sauce and sticky sweet honey, will awaken the taste buds for a juicier finish. Done right, this shrimp becomes a labor of love that will surely bring raves.

HONEY BUTTER SHRIMP

Ingredients:

1 1/2 pounds jumbo shrimp, peeled and deveined

1/4 teaspoon seasoned salt

1/8 teaspoon white pepper

2 tablespoons olive oil

3 cloves garlic, minced

1/2 teaspoon ginger

1/8 teaspoon cayenne pepper

2 tablespoons butter

3 ounces coconut milk

1 tablespoon soy sauce

2 tablespoons raw honey

Zest and juice from one lime

2 tablespoons cilantro, chopped

Instructions:

Pat the shrimp dry with a paper towel. Sprinkle with seasoned salt and white pepper. Warm olive oil in an iron skillet over medium heat. Add shrimp and cook until pink, about 2 minutes per side. Add minced garlic, ginger, cayenne pepper, and butter. Cook the shrimp in the butter until the garlic caramelizes, about 2 minutes. Add coconut milk, soy sauce, and raw honey. Stir to combine. Simmer 2-3 minutes until completely warmed. Remove from heat. Stir in lime juice, zest, and cilantro. Serve warm over rice.

Coconut Sprinkled Fruit Cup

What’s Cooking in Gail’s Kitchen? Table Food: Coconut Sprinkled Fruit Cups! Whether you choose to enhance a hearty breakfast, compliment a light lunch, or serve as a healthy dessert, fresh fruit is always a good idea. Take a moment to look in the fridge. Perhaps you see an apple, a bunch of green grapes, a ripe banana, or a few stragglers from a berry basket. Combine them together for a surprising and colorful addition to any meal. Sprinkle on some coconut flakes to jazz things up. Drizzle with maple syrup, wildflower honey, or agave nectar. Just a touch. Then, for a nice finish, sprinkle on cinnamon, nutmeg, or citrusy cardamom. Dessert-lovers may add a dollop of whipped cream. The choices are endless. When building a fruit salad, think color, flavor, and presentation. The results may surprise you.

COCONUT SPRINKLED FRUIT CUPS

Ingredients:

1 Cara Cara orange, divided into segments

1/2 cup pineapple, tidbits

2 tablespoons coconut, shredded

2 teaspoons agave nectar

1/8 teaspoon nutmeg, ground

Instructions:

Fill two fruit cups with orange segments and pineapple tidbits. Sprinkle shredded coconut over top. Drizzle with agave nectar. Garnish with ground nutmeg.