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Have a wonderful day, whether you're a mom, a dad, a step-parent, whatever.
D and I will be meeting up in the Hot Springs area of South Dakota over the 4th of July. Our first night will be the 4th, and we'll be right on the lake.
Confirmed reservations and everything.
Confirmed reservations and everything.
I made coconut encrusted chicken atop spinach salad for dinner.
1/2 cup coconut flour
2/3 cup unsweetened coconut flakes
salt
pepper
pico de gallo w/lime powder -- or any spice you choose...I'm thinking hot curry or tandoor spices would be winners as well...I've also used crushed red pepper.
Mix ingredients in a gallon size plastic bag
Wash, pat dry and slice boneless skinless chicken -- breast or thighs both work -- into bite size chunks. Tonight I prepared 8 thighs.
Beat 1 large egg with about 2 tbsp half & half and add some of your spice of choice.
Soak chicken pieces in the egg mixture until coated. Drop a few at a time into the dry ingredient bag and shake 'em up until everything's coated.
Melt 3 tbsp coconut oil in fry pan and cook chicken bits until lovely, golden brown and cooked through.
Serve on top of a spinach salad...or any green salad.
I originally found the recipe at Mark's Daily Apple -- a health and nutrition blog. His version uses ground almonds instead of coconut flour and chicken breasts and no spices beyond salt & pepper. It was good, but I'm tinkering to find the version I like best. :)
1/2 cup coconut flour
2/3 cup unsweetened coconut flakes
salt
pepper
pico de gallo w/lime powder -- or any spice you choose...I'm thinking hot curry or tandoor spices would be winners as well...I've also used crushed red pepper.
Mix ingredients in a gallon size plastic bag
Wash, pat dry and slice boneless skinless chicken -- breast or thighs both work -- into bite size chunks. Tonight I prepared 8 thighs.
Beat 1 large egg with about 2 tbsp half & half and add some of your spice of choice.
Soak chicken pieces in the egg mixture until coated. Drop a few at a time into the dry ingredient bag and shake 'em up until everything's coated.
Melt 3 tbsp coconut oil in fry pan and cook chicken bits until lovely, golden brown and cooked through.
Serve on top of a spinach salad...or any green salad.
I originally found the recipe at Mark's Daily Apple -- a health and nutrition blog. His version uses ground almonds instead of coconut flour and chicken breasts and no spices beyond salt & pepper. It was good, but I'm tinkering to find the version I like best. :)
.