Besitos de coco (coconut kisses)

Besitos de coco (coconut kisses)

These work great as a snack or as a dessert.  Enjoy and buen provecho!


Ingredients:
   -1 dry coconut OR or 3 cups grated coconut
   -4 egg yolks
   -1 cup brown sugar
   -1/4 tsp vanilla
   -4 tsp butter, softened
   -1/2 cup all-purpose flour
   -1 lemon peel, shaved
   -1/4 tsp salt

   -2 bowls
   -1 baking pan

How to:
1. Pre heat oven to 350 degrees.

2. Crack open the coconut and take out the pulp.  DO NOT take off the brown peeling.

3. Wash the coconut and grate it.
**If you're using bought grated coconut, you may skip steps 2 and 3.

4. Measure 3 cups of grated coconut, pressing down the coconut for accurate measuring.

5. Combine the coconut, butter egg yolks, brown sugar, lemon peel and vanilla in a bowl.

6.  In a separate bowl, combine flour and salt.

7.  Mix the first coconut mixture into the flour mixture.  Mix well.

8. Make small coconut  balls with the mixture and set aside.

9. Grease a medium baking pan and place the coconut balls.

10.  Bake for 30-40 minutes or until golden brown.

I don't recommend switching brown sugar for regular sugar or for sweeteners because it changes the mixture's consistency.
 

BaconSlut's No Phucks To Give Pasta

This is often my go-to dish when I simply want something that is both super fast and delicious.  And it's purdy, too!

Into a bowl lob the following, to taste, while the pasta water is heating:

sliced grape or cherry tomatoes and/or chopped Kumatos (deliciously sweet brown tomatoes)

extra virgin olive oil

Penzey's Tuscan Sunset salt-free Italian-style seasoning

jarred roasted garlic

sea salt

lots of freshly ground black pepper

pre-shredded Parm or Asiago from the deli

leftover cooked chicken from home or the deli, shredded

Give everything a little swirlinization to blend/briefly marinate.  Dump in al dente cooked spinach linguine and stir.  Done.  :D

Bacon Slut's HOR SAUCE

Brought to the brothel by our beloved Reverse Albino, and since, abused my many!

1 part Sriracha sauce (or to taste)

1 part real maple syrup

Mix and apply to ERRRRYTHANG.

Caramelized Onion and Cornbread Stuffing

I stole this from Tyler Florence.  It's the best ever!!

2 tablespoons butter
2 onions, chopped
6 large cornmeal muffins, cubed
Handful fresh sage leaves, chopped
1 egg
1/4 cup heavy cream
1/4 cup chicken stock
Salt and freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Melt the butter in a medium skillet over medium heat.

Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined.

In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

**I make it a day in advance and keep it in a ziplock bag.  It gets all mooshy and the flavors meld together.  The only reason I don't eat it raw is because of the egg.**

Crunchy Cabbage Casserole

If making a day ahead, don't top it off with the crumbs.  Wait until it goes into the oven.

This is a great casserole to make at Thanksgiving, Christmas or St. Patrick's Day.  Being from the South, all good casseroles use Cream of something soup.

2 1/2 cups Panko crumbs (original recipe calls for corn flakes but I like to mix it up)
1/2 cup butter, melted
4 1/2 cups shredded cabbage
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 (10 3/4 ounce) can cream of mushroom soup
1 cup milk
1/2 cup mayonnaise (no substitutions)
2 cups shredded cheddar cheese

Preheat oven to 350; grease a 13x9 pan, set aside.  I actually use a smaller oval casserole dish that is taller so it's not as flat after it cooks.

Toss Panko crumbs & butter; sprinkle half into pan.
 
Layer cabbage, onion, salt & pepper.   I really pile it up because it will  cook down.

In a medium mixing bowl, combine soup and mayonnaise; spoon over other stuff, sprinkle with cheese and remaining Panko mixture.

Bake, uncovered for 45-50 minutes (golden brown).

Chicken Stew

I like to have a few recipes that can utilize leftovers or whatever I have overtaking  my garden and this is one of my favs.  I use the leftovers from a rotisserie chicken.  I strip off all the meat and then make my own broth.  The basil comes from the garden.  If you slice your veggies  it only takes about 20 mins to make this delicious meal.  I guess I should let you know that I got this recipe from Giada"The blowjob Queen".  Fitting for this cookbook, right?

2 tablespoons olive oil
2 stalks celery, cut into bite-size pieces
1 carrot, peeled, cut into bite-size pieces
1 small onion, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can chopped tomatoes
1 (14-ounce) can chicken broth
1/2 cup fresh basil leaves, torn into pieces
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon dried thyme leaves
Half a baked chicken or about 2 chicken breast with ribs
1 (15-ounce) can  kidney beans, rinsed well and drained

Directions

Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. 

(if using leftover chicken, skip this paragraph).  Add the chicken breasts; press to submerge.  Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Shred the chicken when cooled

If you didn't add the chicken, cook for 10 mins

Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.  Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.

Ladle the stew into serving bowls and serve with the bread.