Coconut Pecan Chicken Food

BRAZILIAN CHICKEN WITH COCONUT MILK

Steps:

• In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.
• Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.

COCONUT PECAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees). Grease and flour two 8 inch round pans or one 9 x 13 inch pan.
• In a large bowl, blend cake mix with the water, eggs, and oil. Beat with an electric mixer at medium speed for 4 minutes. Stir in 2 cups coconut and nuts. Pour into prepared pans.
• Bake for 35 minutes, or until done. Cool completely.
• Melt 2 tablespoons butter or margarine in a skillet. Add 2 cups coconut, and stir constantly over low heat until golden brown. Spread toasted coconut on absorbent paper towel to cool.
• Cream 2 tablespoons butter or margarine with softened cream cheese. Add milk and sugar alternately, beating well. Add vanilla, and stir in 1 3/4 cups of the toasted coconut. Ice the cake, and sprinkle with remaining coconut.

COCONUT PECAN COOKIES

Steps:

• For frosting, in a saucepan, combine the egg, milk, sugar and butter.
• Cook and stir over medium-low heat for 10-12 minutes or until slightly thickened and mixture reaches 160.
• Stir in coconut and pecans.
• Set aside.
• In a mixing bowl, cream butter and sugars.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• Combine the flour, baking soda and salt; gradually add to creamed mixture.
• Stir in 2 Celsius chips and coconut.
• Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets.
• Bake at 350 for 8-10 minutes or until lightly browned.
• Cool for 10 minutes before removing to wire racks to cool completely.
• In a microwave, melt the remaining chocolate chips; stir until smooth.
• Frost cooled cookies, then drizzle with melted chocolate.

COCONUT PECAN ICING

Steps:

• In a pan combine milk, sugar, egg yolks, butter and vanilla. Cook over medium heat, stir constantly, till thickened (12 minutes).
• Add the coconut and pecans. beat by hand till icing is cool and thick enough to spread.

COCONUT-PECAN BARS

Steps:

• Preheat oven to 350ºF.
• Crust: Put flour and powdered sugar in a medium mixing bowl. Cut in butter with a pastry blender until crumbly.
• Press evenly into the bottom of a buttered 9 x 13-inch baking pan. Bake for about 15 minutes.
• While the crust is baking make the topping.
• In a mixing bowl combine the granulated sugar, flour, baking powder, salt, and cinnamon.
• In a separate bowl, whisk together the eggs, Coco Lopez, melted butter, vanilla extract, and bourbon.
• Pour over the sugar mixture and stir until well blended.
• Stir in the coconut and pecans and pour over baked crust.
• Bake for 25 minutes longer.
• Cool and cut into 24 pieces.

CHINESE COCONUT CHICKEN

Steps:

• For the chicken: Heat oil in a skillet over medium heat and preheat oven to 325ºF. While oil is heating, season chicken with salt and pepper.
• Dip chicken in egg (beaten), then cornstarch, and fry in the oil until lightly golden brown, but not cooked through.
• Remove chicken from pan and place on paper towel-lined plate briefly, cut the chicken breasts into 1-2 inch pieces, then place in a single layer in a baking dish.
• For the sauce: In a medium bowl, whisk together the coconut milk, sugar, and vinegar. Pour the sauce over the chicken and bake for about an hour, stirring the chicken every 15 minutes. Once cooked through, let stand for at least 5 minutes to allow the sauce to thicken. Serve immediately over rice or however is desired.