Coconut Encrusted Salmon with Blueberry Citrus Sauce

I came up with this meal after talking with my mom. She was telling me that the best salmon she ever had was at her favorite restaurant, and the chef had a "coconut salmon thing with this blueberry sauce" as a special. So from that, I decided to make my own version of it because, well, it just sounded good. And while my mom's not much of a foodie or a cook herself, she knows what she likes and has pretty good taste.

I'm very pleased to saw that this came out just wonderfully. It tasted tropical, fresh, healthy and just plain good. Even my husband who "doesn't like fish OR coconut" said that I could make this meal for him any time. This meal totally got me in the mood for summer, so now I'm anxiously waiting for the 8 feet of snow in my front yard to melt. This is just a great meal for this time of year...it will definitely make you feel like you're on an island somewhere, even when there's 8 feet of snow in your yard!
Ingredients

For the salmon:
1-2 skinless salmon filets
1/3 cup all purpose flour
1 egg
1-2 tbsp skim milk
1/3 cup plain panko bread crumbs
1/3 (or more) cup sweetened coconut flakes
kosher salt
freshly ground pepper

For the Blueberry Citrus Sauce:
1 hand full of blueberries (about 1/2 cup)
1-2 tsp. freshly squeezed lime juice
1 tbsp. sweetened coconut flakes
1 tsp granulated sugar

Directions
Preheat oven to 425 degrees and spray a baking dish with nonstick olive oil spray. Season both sides of salmon with salt and pepper and set aside. Set up a breading station: on one plate, add flour; in a small bowl, whisk together egg and milk; and on another plate add panko and coconut. Using your fingers, mix panko and coconut together until coconut is evenly distributed amongst panko.

Press salmon into flour until completely coated, then dip into egg mixture, then dredge in panko coconut mixture. Press panko mixture into salmon until well coated on all sides. Place filet(s) in prepared baking dish and sprinkle the top of the filet with any extra panko/coconut that didn't get used. Spray the top of the filet with non-stick olive oil spray and place in oven for about 20 minutes. Check the filet after about 10-15 minutes to make sure the coconut isn't burning. If it is, cover the baking dish loosely with foil.

While salmon is baking, make blueberry citrus sauce. In a small blender (I use the magic bullet blender), add blueberries, coconut, sugar and lime juice and blend until smooth. Taste the sauce after it's blended and add more lime juice or sugar to taste.

Serve the fish hot with blueberry citrus sauce.

Honey Lime Shrimp

I had half a bag of frozen shrimp in my freezer that I wanted to use up. I was making this on the side of my husband's favorite "thai pasta" so I tried to use flavors that would work well with that. I remember seeing a honey grilled shrimp on love deliciousness, so I started with the honey and went from there! These shrimp couldn't be simpler to make but came out so flavorful and delicious. As the shrimp cook, the sauce thickens right up so it adheres to the shrimp which creates wonderful texture and flavor. These would definitely be a crowd-pleaser!

*note: the quantity of the ingredients shown reflect the amount of shrimp I used. Obviously if you have more shrimp, use more of the ingredients so many of the shrimp can be submerged in the sauce!

Ingredients
Adapted from Love Deliciousness

Shrimp (as much as you want!)
Juice of 1 lime
1/2 tsp ground ginger
1-2 tbsp honey

Directions
Combine lime juice, ginger and honey in a bowl and stir to combine thoroughly. Add shrimp and toss to coat. Cover bowl with plastic wrap and marinate at least 30 minutes, tossing shrimp every so often so all pieces of shrimp get in the sauce at some point. When ready to cook shrimp, spray saucepan with non stick spray and heat to medium. Add shrimp, being careful not to add the entire amount of the lime juice mixture to the pan. A little of the sauce is good though. Cook for about 10 minutes, turning shrimp over after about 5. I used pre-cooked shrimp, but if yours is uncooked make sure the shrimp are completely pink before you serve them. The sauce should start to thicken up and adhere to the shrimp after about 10 minutes. When that happens sautee for another few minutes and then serve hot.

Mini Lemon and Lime Tartlets

I can't take credit for finding this recipe. I can't even take credit for making it. But I can take credit for eating it!

Last week my mom had my husband and I over to celebrate my birthday and she made these to go along side our cake. Of course, she sent me home a few of my own along with the recipe!

These were really great and totally refreshing. This would be the perfect dessert to have at a barbecue over the summer! At first I thought I liked the lime ones best...but then changed to lemon after having one of each! Either way, the lemon or lime is delicious!
Ingredients
Source: Nestle

1 pkg. (16.5 oz.) refrigerated sugar cookie dough (I would make my own dough)
1 can (14 oz.) Sweetened condensed milk
1 pkg. (8 oz.) 1/3 less fat cream cheese (Neufchâtel) or regular cream cheese, at room temperature
2 cups thawed fat free, reduced fat or regular frozen whipped topping
1/4 cup lemon juice
2 teaspoons grated lemon peel
1/4 cup lime juice
2 teaspoons grated lime peel
Additional lemon and lime quarter slices, peel curls or grated peel (optional)

Directions

PREHEAT oven to 325º F. Paper-line 24 muffin cups.

CUT dough along pre-scored lines; place one piece of cookie dough in each muffin cup.

BAKE for 13 to 15 minutes or until golden brown. Cookies will be puffy. Cool completely in pan on wire rack.

BEAT sweetened condensed milk and cream cheese in large mixer bowl until smooth. Gently fold in whipped topping. Divide mixture into two medium bowls. Stir lemon juice and lemon peel into one bowl and lime juice and lime peel into other bowl.

POUR about 3 tablespoons lemon cream cheese mixture over 12 cookie cups. Repeat with lime cream cheese mixture and remaining cookie cups. Refrigerate for 2 hours or overnight. Decorate with lemon and lime quarter slices, curls or peel, if desired.

Coconut Cake filled with Lime Curd

With the heat wave we're having in this neck of the woods, I wanted to make something summery to bring into work for my final course 1 Wilton cake. I went with a coconut cake filled with lime curd and it was fantastic! It's a perfect cake for the weather we're having and will remind you of sun and the tropics! One word of caution though...don't use too much curd! I didn't think I did, but clearly I did. Even though I made a border of frosting around the bottom layer, the curd oozed out the sides and I ended up having to remove the top layer and scoop a lot of the curd out. It was just a messy situation! But all in all this is another fantastic Good Things Catered recipe and the flavors work out great together!!!

Ingredients
Source: Good Things Catered

2 c. all purpose flour
3 tsp baking powder
1/2 tsp salt
1/2 c. unsalted butter, softened at room temp
1 1/2 c. granulated sugar
3/4 c. sweetened flaked coconut
1 tsp vanilla extract
1/2 tsp coconut extract
5 egg whites, at room temperature
1 c. coconut milk, at room temperature

Directions

-Preheat oven to 350 degrees and prepare two 9 inch pans (or three 8 inch pans for thinner layers for a three layer cake), covering pans with heavy foil or using bake even strips.
-In medium bowl, sift in flour, baking powder, and salt and whisk to combine; set aside.
-In bowl of stand mixer fitted with paddle attachment, combine butter and sugar and beat until lightened in color and fluffy, about 3 minutes.
-Add eggs, one at a time, beating to combine thoroughly between additions.
-Add extracts and coconut milk and beat to combine well.
-Add flaked coconut and beat to combine well.
-Turn mixer to low speed and slowly add flour mixture, beating until just combined.
-Divide batter evenly between two cake pans and tap to release air bubbles.
-Place pans into oven and let bake until toothpick inserted into center comes out clean, about 30 minutes.
-When done baking, remove pans from oven and let cool in pans for 20 minutes.
-Invert cakes onto wire rack and let cool completely.

Lime Curd

Ingredients
Adapted from Joy of Baking

3 large eggs
1/3 cup lime juice (juice of aprox. 4 limes)
1 tbsp lime zest
3/4 cup sugar
4 tbsp. unsalted butter, diced and at room temperature
Directions

Whisk together eggs, lime juice and sugar in a bowl over a double boiler. Cook, stirring constantly, until the mixture becomes thick and is the consistency of sour cream (160 degrees F), about 10 minutes. If desired, add 1 drop of green food coloring so people know it's lime and not lemon! Remove from heat and pour through a fine meshed strainer into a medium bowl. Immediately whisk in butter until all of it is melted and incorporated into the sauce. Add zest and let cool. Serve immediately or pour into an air-tight container. If you decide to store the curd, make sure to put plastic wrap directly on the curd itself to prevent a skin from forming. Then cover with the lid of the container and refrigerate for up to a week. Makes 1 1/2 cups.

Garlic Lime Chicken with a kick

I found this recipe on Allrecipes a long time ago, and it has since become one of my husband's favorites. This chicken definitely has a bit of a kick to it, and the lime pairs very well with it. But in all honestly, this is not one of my favorite chicken dishes. I really don't like spicy things, so I try and use a little less of the spice rub on mine. In addition, I always prefer to bake chicken, not pan fry it. But either way my husband really loves it, so I thought I'd post it because if he likes it someone else probably will too!!!

Ingredients
Adapted from Allrecipes.com

3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon onion powder (I omit)
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
4 boneless, skinless chicken breast halves (I use 2 whole chicken breasts, pounded thin)

2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder (I omit this)
3 tablespoons lime juice (I use the juice of a lime)
2-3 tbsp. chicken stock (I add this)
2 garlic cloves, minced (I add this)
Directions
In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts. Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. In another small bowl, combine lime juice, chicken stock and fresh garlic cloves and pour over cooked chicken breasts. Cook an additional 5 minutes or so, or until sauce has started to thicken. Stir frequently to coat evenly with sauce.

Thai Turkey Burgers

It's that time of the year where the grill is finally uncovered, cleaned up and brought to its proper place. The days are longer, the sun is brighter and the men are ready to start grilling. That's why I thought these Thai Turkey Burgers as seen on Cara's Cravings would be a perfect meal for my husband to grill up for dinner.

They were quick to come together and had all of the great Thai flavors that my husband and I love so very much. All of the flavors worked perfectly together which resulted in a very flavorful burger. I topped the burger with a Cilantro Lime Aioli which lent itself perfectly to the flavors of the burger. Honestly, this is one of the best burgers I've personally had; I absolutely loved it. But while my husband said he liked it, he didn't think that it could compete with an old fashioned beef and cheese burger. Oh, men. But he did say I could make it again which is lucky for him because I am going to make it again!!!

Overall, a great burger and fantastic departure from the traditional "beef and cheese" burger. Packed with flavor, this burger was definitely a winner in my book!


Ingredients
Adapted from Cara's Cravings
Originally from A Good Appetite

1 package ground turkey
1 medium carrot, shredded
1 large scallion, minced
1/4 tsp sesame oil
1/4 tsp red curry paste (I added this)
2 tbsp peanut butter (I used reduced fat)
freshly ground salt & pepper
1/2 tsp ground ginger (I used a small piece of freshly grated ginger)
2 cloves garlic, minced (I added this)
1 small bunch cilantro, minced (I added this)
Juice of 1/4 to 1/2 a lime (I added this)


Directions

Combine all ingredients in a large mixing bowl and form into patties. Grill burgers until they are done in the center. Or you can heat a skillet over medium-high heat and cook for about 7-10 minutes per side, until cooked through. Serve with Cilantro Lime Aioli on fresh hamburger buns.

Cilantro Lime Aïoli

I'm not going to pretend that this was fun to make. It sucked. My arm felt like it was going to fall off from all the whisking so much so that I needed my husband to help me whisk half way through the process. I was probably adding the oil in too slowly, but I thought it was better safe then sorry for my first attempt at an aioli!

However, it was really good! It went with my Thai Turkey Burgers perfectly and I got to finally use the amazingly beautiful handcrafted mortar and pestle my mom got me from Hawaii 2 years ago!

So I'm glad I tried it, I know I'll make it again, but whisking that much just sucks. Next time I'm breaking out the Kitchen Aid (Why didn't I think of that yesterday?).

Ingredients
Adapted from Epicurious.com
Originally from Gourmet

2 garlic cloves
1 large egg yolk
Juice of half a lime
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
3 tablespoons vegetable oil
Handful of Cilantro
Kosher Salt

Directions

Mash garlic and cilantro together in a Mortar and Pestle with a pinch of Kosher Salt until thoroughly combined into a paste. Set aside. If you don't have a mortar and pestle, you can mince and mash garlic and cilantro to a paste with a pinch of salt using a large heavy knife. In a medium bowl, whisk together yolk, lemon juice, and mustard in a bowl. Combine oils and add, a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)

Whisk in garlic and cilantro paste and season with salt and pepper. If aïoli is too thick, whisk in 1 or 2 drops of water. Chill, covered, until ready to use.

Quinoa Corn "Salad"

Ever since my husband and I got turned on to Quinoa, I've been looking for a new way to make it but nothing ever stuck out. So when I read about this recipe on the Thyme for Nourishment blog, I decided to try it out. However, I really didn't have many of the ingredients on hand, so this recipe is very loosely based on the original! Either way, it was still fantastic. The Cumin and lime "dressing" really added a great level of flavor to the quinoa and the corn made it oh so pretty. I also used Organic Red Quinoa, just because I think it's prettier then the white and would look nice with the corn.

So all in all, I say that this dish is vistually very appealing and it's delicious! A great way to make Quinoa!

Directions
Adapted from Thyme for Nourishment
Original recipe from the American Institute for Cancer Research

1/2 cup uncooked quinoa
1/2 tablespoon butter
1 cup chicken broth
1 can corn, cooked and drained
1 clove garlic, minced fine
1/2 shallot, chopped
1/4 - 1/2 onion, chopped
juice of 1 lime
1/2 tsp. salt
1 1/4 tsp. ground cumin
1/3 cup olive oil
salt
pepper

Directions
Melt butter in a saucepan over medium heat. Add the quinoa, and toast, stirring occasionally, until lightly browned, about 5 minutes. Stir in broth, and bring to a boil. Reduce to a simmer, cover, and cook for about 10 minutes, or until most of the liquid is absorbed. Add shallots, garlic and onion. Cook for an additional 5 minutes or until onions are translucent and all liquid is absorbed.

In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over cooked quinoa, then add the corn, and toss everything together to combine. Add salt and pepper to taste and serve hot. Serves 2.

Spicy Peanut Penne aka "Thai Pasta"

adapted from "More Healthy Homestyle Cooking" by Evelyn Tribole

This meal is a staple in our house. For a while, we ate it once a week. I found it in one of my favorite cookbooks, "More Healthy Homestyle Cooking" by Evelyn Tribole. I got it on sale at Barnes and Noble and I have made so many great things from it! It's like a collection of all my favorite meals...but healthy(er)!

I've made a lot of changes to this recipe...for one it's not exactly spicy because I don't like spicy food. My husband will add some ground red pepper to his meal after I take mine! :) I also omitted and added ingredients and changed some measurements...so I'll post "my" take on this great meal!

Ingredients

1 box of Penne Pasta

2 boneless skinless chicken breasts

Cooking Spray

1 small-medium onion (can be omitted...I use this because my husband loves onions)

2 Tablespoons Honey

2 Tablespoons Soy Sauce

3-5 fresh chives

1/4-1/2 cup Creamy reduced fat peanut butter

1 tsp Cilantro

2 garlic cloves, minced

1 tsp. ground Ginger

1 Lime

2/3 Cup skim milk

1 1/2 Tbsp Cornstarch

Salt

Pepper

Directions

Bring large pot of water to a boil seasoned with salt and extra virgin olive oil. Cook Penne Pasta aprox 12-13 minutes, then drain. While pasta is cooking, cut up chicken breasts into bite sized pieces and season with salt and pepper. Add chicken to a medium-large frying pan that has been sprayed with non-stick spray and cook through. Halfway through cooking, add onions to the chicken and let cook so they are translucent and just start to carmelize. Remove from heat.

In a medium mixing bowl add Peanut butter, honey, soy sauce, garlic, ginger, juice of 1 lime, cilantro and chives. Set aside. In a small saucepan, whisk together milk and cornstarch. Put over medium-low heat and let thicken, about 5 minutes. When thickened, pour over peanut butter mixture and whisk together until smooth.

Pour cooked and drained penne back into an empty large bowl or pot (I use the same one I used to cook the pasta in), add chicken and then add peanut sauce. Mix well. Serve with a salad or bread.