Trader Joe’s coconut shrimp

Trader Joe’s coconut shrimp – in the frozen section

Corn or flour tortillas

Limes

Cruciferous Crunch Collection or Cabbage Slaw – found with other salad items near the produce

Green Goddess Salad Dressing – THE best!

Island Salsa

Directions:

Bake the coconut shrimp per the package instructions…takes 10-12 minutes.

Pour 1/2 the bag of the slaw into a bowl and toss with 1/3 of the bottle of the Green Goddess salad dressing and the juice from 1 lime.  Mix well.

Once the shrimp is done, remove tails and put in your tortillas.

Chewy Chocolate Chip Coconut Cookies

Chewy Chocolate Chip Coconut Cookies

Rich buttery chocolate chip coconut cookies with crispy edges and a chewy center. These delicious cookies will become a household favorite! 

Course Dessert, Snack

Cuisine American

Prep Time 10 minutes

Cook Time 8 minutes

Servings 2 dozen

Ingredients

• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 cup salted butter, softened (2 sticks)
• 1 egg
• 1/2 tsp vanilla
• 1/2 tsp coconut extract
• 2 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup shredded coconut
• 1 bag semi sweeet chocolate chips (2 cups)

Instructions

1. 1. Heat oven to 375 degrees F. 

   2. In a large bowl, beat both sugars, butter, vanilla, coconut extract, and egg with an electric mixer or kitchen aid on medium speed. Stir in flour, baking soda, and salt till dough is stiff. Stir in shredded coconut and chocolate chips. 

   3. Drop dough in 1-1.5 inch balls over an ungreased cookie sheet. I like mine a bit larger so I go with 1.5 inch dough balls. Flatten a bit with the palm of your hand. 

   4. Bake 8 minutes or until light brown on edges (soft center). Cool 1 minute on cookie sheet, and 2 more minutes on a wire rack. 

Recipe Notes

I LIKE MY COOKIES ON THE FLAT SIDE SO THIS RECIPE USES A TOUCH LESS FLOUR.  IF YOU LIKE YOUR COOKIES A LITTLE MORE ON THE ROUDED SIDE, TRY ADDING 1/4 CUP FLOUR TO THE RECIPE. 

Grilled Flank Steak, Charred Corn & Avocado with Simple Herb Sauce

Grilled Flank Steak, Charred Corn & Avocado with Simple Herb Sauce

One platter meal featuring juicy grilled flank steak, charred corn, and thick sliced avocado.

Course Main Course, Salad

Cuisine American, Mediterranean

Keyword Flank steak, charred corn, roasted corn, avocado, herb sauce, mediterranean recipe

Prep Time 2 hours

Cook Time 20 minutes

Servings 4

Ingredients

• 2 lbs flank steak
• 6 ears sweet corn shucked
• 3 medium avocados, cut in half and sliced
• 1 cup scallions chopped
• 1 cup feta cheese

Marinade

• 1/3 cup extra virgin olive oil
• 2 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1/3 cup soy sauce
• 1/3 cup honey

Simple Herb Sauce

• 1 cup plain greek yogurt or sour cream I used sour cream 
• 2 cloves garlic
• 1 lemon, juiced 
• 1 cup fresh basil and dill leaves, chopped & combined
• fresh ground salt & pepper to taste

Instructions

1. Combine all marinade ingredients. Pour over flank steak and marinate for about two hours. Heat grill to medium- medium/high and sear steak for about 8 minutes on each side. Remove and let rest for about 10 minutes. 

   Combine all ingrediants for herb sauce into a food processor. Process till combined. set aside. 

   Place fresh corn on hot grill and char on all sides with grill lid closed. Remove & cool. Use a sharp knife to cut the corn off the cobb once cooled. Lay the corn on a large platter or bread board. 

   Placed sliced avocado and feta cheese on top of corn. Slice flank steak agianist the grain thinly and layer over the corn and avocados. Spinkle scallions on top and drizzle the herb sauce all over. Dig in!

Salsa

SALSA- nesting with grace



1 can Muir Glen Diced Fire Roasted tomatoes
4 Roma Tomatoes
1/2 red onion
2 cloves garlic
1 jalapeño
2 tsp chile powder
1 tsp cumin
salt and pepper to taste
juice and zest on lime
Roughly chill all ingredients and pulse in food processor

BASIL PASTA WITH SAUSAGE AND FIRE ROASTED TOMATOES

INGREDIENTS:

1/2 pound of dry spaghetti, cooked (or your favorite pasta)
1 pound regular sausage, cooked and crumbled
1/2 of an onion, diced (or use 3 Tablespoons dehydrated minced onions)
1 clove garlic, minced
2 cups chicken broth
2 Tablespoons cornstarch
1, 15 oz. can fire roasted diced tomatoes
1 cup Parmesan cheese
1 cup fresh basil, snipped into little pieces




DIRECTIONS:
1. In a large pan, cook sausage and onion together, stirring often, until onion is soft, sausage is crumbled and browned and cooked all the way through. 
2. In a large pot, boil some water. When it comes to a boil, add a generous pinch of salt and add your pasta to the water. Stir so it doesn’t clump together. When pasta is al dente, turn off the heat and drain most of the water. 
3. Back to the sausage and onions- add the minced garlic, and cook on low for only a minute or two, being careful not to burn. (Garlic burns easily!) 4. Mix the cornstarch with the broth until completely dissolved, then add the broth mixture to the pan. Cook on medium high heat, stirring often, for a few minutes until sauce is thickened. Then add the can of tomatoes and stir.
5. Add the fresh grated Parmesan, and the chopped basil to the sauce. Stir.
6. Drain the pasta and add It to the pot that holds the sauce. Mix together, then garnish with the more basil and parm. Serve warm. Enjoy! 

PINK TROPICAL RASPBERRY SORBET

PINK TROPICAL RASPBERRY SORBET

YIELD:  10 CUPS

 

PREP TIME:  20 MINUTES

 

ADDITIONAL TIME:  3 HOURS

 

TOTAL TIME:  3 HOURS 20 MINUTES

INGREDIENTS

SORBET:

•  1/2 gallon pineapple sherbet
•  10-ounces frozen raspberries, thawed (don't drain)
•  2-3 medium bananas, thinly sliced
•  1 tablespoon fresh lemon juice

OPTIONAL:

•  Thin, crispy lemon cookies (see note)
•  Ginger ale (see note)

INSTRUCTIONS

1. Scoop sherbet into the bowl of an electric stand mixer (or into a large bowl to mix by hand or with an electric hand mixer). Let it soften until mixable, 5-10 minutes. 
2. While the sherbet softens, toss the bananas with the lemon juice (adds a boost of flavor and helps the bananas retain their bright color).
3. To the sherbet, add the raspberries (with any accumulated juices) and the bananas and lemon juice. Mix until well combined and the raspberries and bananas are in small pieces (continue mixing if you want them broken down even more).
4. Scoop into a freezer-safe container and freeze until set up, 2-3 hours (or longer). Before serving, let the sorbet sit at room temp for 15 minutes to soften slightly. Scoop into bowls (delicious served with a few thin and crispy lemon cookies) OR scoop into glasses with ginger ale for a fizzy float drink. 

NOTES

Cookies: this is delicious served with thin, crispy lemon or vanilla cookies. I've found the lemon cookies at Trader Joe's or Costco. 

Ginger Ale: when making this "float-style" I prefer using ginger ale, but you could also use sprite or 7-up. 

HTTPS://WWW.MELSKITCHENCAFE.COM/PINK-TROPICAL-RASPBERRY-SORBET/

Everything Bagel Seasoning

Everything Bagel Seasoning

Make your own Everything Bagel Seasoning at home! It only takes 5 spices and 5 minutes to make!

Prep Time5 minutes

Total Time5 minutes

Servings1 /2 cup

Ingredients

• 2 tablespoons poppy seeds
• 1 tablespoon white sesame seeds
• 1 tablespoon black sesame seeds
• 1 tablespoon plus 1 teaspoon dried minced garlic
• 1 tablespoon plus 1 teaspoon dried minced onion
• 2 teaspoons  flaked sea salt or course salt

Instructions

1. In a small bowl, combine the poppy seeds, sesame seeds, dried garlic, dried onion, and salt. Stir until well combined. Store in a sealed jar or container.

SHEET PAN SHRIMP BOIL

SHEET PAN SHRIMP BOIL

yield: 6 SERVINGS

prep time: 10 MINUTES

cook time: 30 MINUTES

total time: 40 MINUTES

Easiest shrimp boil ever! And it’s mess-free using a single sheet pan. That’s right. ONE PAN. No newspapers. No bags. No clean-up!

INGREDIENTS:

• 1 pound baby Dutch yellow potatoes
• 3 ears corn, each cut crosswise into 6 pieces
• 1/4 cup unsalted butter, melted
• 4 cloves garlic, minced
• 1 tablespoon Old Bay seasoning
• 1 pound medium shrimp, peeled and deveined
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• 1 lemon, cut into wedges
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
3. In a small bowl, combine butter, garlic and Old Bay seasoning.
4. Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
5. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
6. Serve immediately with lemon wedges, garnished with parsley, if desired.

CHICKEN SATAY WITH PEANUT SAUCE

CHICKEN SATAY WITH PEANUT SAUCE

yield: 6 SERVINGS

prep time: 2 HOURS 30 MINUTES

cook time: 20 MINUTES

total time: 2 HOURS 50 MINUTES

Perfectly grilled chicken satay skewers in the most flavorful marinade. Served with THE BEST creamy peanut sauce ever!!!

INGREDIENTS:

• 1/4 cup coconut milk
• 2 tablespoons reduced sodium soy sauce
• 2 1/2 teaspoons yellow curry powder
• 1 1/2 teaspoons turmeric
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 tablespoon brown sugar
• 1 tablespoon fish sauce
• 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
• 1 tablespoon canola oil
• Kosher salt and freshly ground black pepper, to taste

FOR THE PEANUT SAUCE

• 3 tablespoons creamy peanut butter
• 1 tablespoon reduced sodium soy sauce
• 1 tablespoon freshly squeezed lime juice
• 2 teaspoons brown sugar
• 2 teaspoons chili garlic sauce, or more, to taste
• 1 teaspoon freshly grated ginger

DIRECTIONS:

1. To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
2. In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce.
3. In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally.
4. Drain the chicken from the marinade, discarding the marinade.
5. Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
6. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minutes.
7. Serve immediately with peanut sauce.

---