Tag Archives: coconut

Tropical BBQ Sliders

As of late, there has been a cooking phenomenon of baking the King’s Hawaiian rolls with ham and cheese, roast beef and cheese, turkey and cheese, do I need to go on?  ..and quite frankly, I LOVE it!  I have tried them all and they are all delightful.

On that same note, stay with me…my oldest son has been on a Lilo & Stitch movie binge.  Every single night before bed, for the last 2 weeks, he requests this now somewhat old movie, at least compared to his 6-year-old self.  Fifteen days into it later, he randomly asked me if I could make “Hawaiian Sandwiches” for dinner.  Now, I wasn’t about to go buy a can of SPAM, so I got creative while thinking of those new, beloved baked sandwich recipes.  Below I give you another favorite that needs to be added to the Pinterest lineup of such.  You can make them for an appetizer, party, a dinner with a side of fries…  A super easy and fun recipe to enjoy with your whole family!

*You can use fresh pineapple, by all means, but for this I actually prefer the canned variety, as fresh is pretty tart and overpowering for this recipe.  That being said, my preferred brand is the new’er Libby’s Brand “Skinny” Pineapple…It is not canned in that heavy syrup, so it’s not cloyingly sweet.

The Starting Lineup

  • 12 ct package King’s Hawaiian Rolls
  • 1/3 cup of BBQ sauce (I prefer also the King’s Hawaiian original barbecue sauce)
  • 1 lb thinly sliced or shaved ham (I prefer honey or Black Forest from the deli)
  • 1 package swiss cheese (about 8 slices); Colby Jack is a good alternative too
  • Pineapple (about 6 slices or 1/2 cup segments)
  • 1/3 cup butter, melted
  • 1/4 teaspoon low-sodium soy sauce
  • 1/4 teaspoon (hefty fill) of ground ginger (i.e. McCormick brand)
  • 1/2 teaspoon garlic powder
  • 2 Tbsp shredded coconut 
  • **Optional: fresh jalapenos slices, for a savory-sweet-heat flavor

Preheat the oven to 350 degrees and lightly grease or non-stick spray a rimmed baking sheet or casserole dish.  Most recently, I used my Pyrex 8×11, but I have used a foil-lined & sprayed baking sheet when I made a double batch.

In medium microwave safe bowl, slowly melt your butter.   Whisk in the soy sauce, ground ginger, garlic powder and coconut.  Set aside.

With a large bread knife, halve the ENTIRE 12 (or 24) rolls horizontally, so that the rolls are still connected to each other and you have two “bread rectangles”; a bottom halve and a top half that will form your sandwich slider.

Place the bottom half of bread into your prepared bread and lay on half of the cheese, followed by the ham.  Next drizzle the BBQ sauce evenly overtop, followed by the pineapple and then the remaining cheese.  Place the other “bread rectangle” topper on top.

Whisk your butter mixture once more and evenly pour or brush overtop it all (don’t worry, it doesn’t get soggy).  **If using the  fresh jalapeno slices, I like to place 1 slice ON TOP of each roll (12 slices) and then pour on the butter mixture. 

Immediately transfer to your preheated oven, uncovered, for about 15 minutes, till the top will be a deep golden brown and the cheese is super melty.

Serve immediately and enjoy!  Maybe with a Mai-Tai or two?? 😉

TropicalBBQSliders

 

Toasted Coconut Huckleberry Oat Muffins

Living in a home with little kids means lots of snacks… snacks between meals, snacks after school, snacks before bed, you get the picture.  Now, while trying to cut down on their sugar consumption, yet keep the sweetness in the treats, I found a fabulous product that does exactly that!

It is Steviva’s Nectevia Blue Agave Nectar!  This fabulous all-natural sweetener contains just 1/4 of the calories, carbs and sugars of regular agave or table sugar, yet the Steviva plant is 250 to 300 times sweeter and is safe for those with diabetes or hypoglycemia!  Plus I quite enjoy that I can use this in everything from baked goods, teas and smoothies to pan sauces and marinades for dinner, so versatile!

Now back to the muffins at hand, these are a tasty, healthy alternative to sneak some yummy goodness in your children’s tummies!  They will taste a sweet natural sugar from the blue agave, fresh berries and coconut (tropical much?) and will also keep their body’s full with the benefits of the old-fashioned oats and the “snuck in” chia seeds!  You can feel good about serving these anytime Snack Time hits!

*If huckleberries are hard to come by, feel free to use blueberries, blackberries, strawberries, etc of your choosing.

**You may absoutely substitute the flour for a gluten free based flour, and the vegetable oil to a heart-healthy coconut oil, etc.  Just make sure to do the proper conversions.

To find and purchase one of the many fabulous Steviva products, please visit:

 

The Starting Lineup (Makes about 15 muffins)

  • 2 eggs
  • 1/3 cup Steviva Nectevia Blue Agave Nectar
  • 2 cups oats, old fashioned
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup flour
  • 1/4 tsp salt
  • 1/4 tsp vanilla
  • 2 Tbsp chia seeds
  • 1/4 cup vegetable oil
  • 1 cup coconut, unsweetened (plus more for top garnish) + milk to cover
  • 3/4 cup huckleberries
  • 3/4 cup buttermilk

muffin.jpeg

Preheat your oven to 350 degrees and prepare your muffin pans.

In a small bowl, add in the 1 cup of coconut and fill with a bit of milk to cover/soak while you prepare the other ingredients.

  • In a large bowl, whisk together the eggs, agave, buttermilk, oil and vanilla.
  • Sift together the flour, baking powder, baking soda and salt.

Mix the above wet and dry ingredients together until just combined.

Next, squeeze the milk soaked coconut and add to the muffin mixture (this coconut flavored milk can be saved for another use…great in baking, smoothies or for cereal!).  Fold in the 2 cups oats and berries.

Fill the muffin tins about 3/4th of the way and top with a bit of shredded coconut on top.

Bake your muffins for 18-20 minutes, until toothpick comes out clean.  Serve warm.

muffin4

 

 

Coconutty Pancakes w/ Pineapple Honey Syrup

I don’t know a soul that doesn’t crave something “tropical” during the summer months.  Not one.  So one morning, as I was doing just that, I realized I had no rum in the house (plus it was super early..) so I couldn’t whip up a mai-tai or pina coloda..poor me.  Instead, I thought I would treat the entire family to a delish breakfast that would transport us to an idyllic island!  Now I’m not sure if my kids fell for that part, but I sure imagined me and that mai-tai and they had no problem cleaning their plates!  Win!

The Starting Lineup

  • 1 1/4 cup flour
  • 2 Tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup sweetened coconut
  • 1 Tbsp butter, melted (plus more for pan)
  • 1 cup coconut milk
  • 1/4 cup milk (buttermilk works great too!)
  • 1 egg

Syrup

  • 1 6oz can pineapple juice (I used a can of Dole juice)
  • 1/4 cup honey
  • pineapple chunks (optional)

Garnish

  • walnuts or macadamia nuts 
  • shredded coconut  

Begin this breakfast delight by starting the Pineapple-Honey Syrup.  In a small saucepan, simply combine the pineapple juice and the honey (plus the pineapple chunks if desired) and bring to a low boil while whisking.  Once combined turn to low and set aside. 

 Next, start the melting of the tbsp of butter in a small bowl in the microwave, remove and let cool slightly while you mix the dry ingredients.  *if the butter is too hot, you’ll end up with scrambled eggs..no good.

In a large bowl mix together the dry ingredients, including the 1/4 cup sweetened coconut. 

 

In the small bowl of now cooled melted butter, whisk in the coconut milk, regular milk and egg.  Pour the wet ingredients into the dry ingredients and stir till just together.  You do not want to overwork, lumps are a-ok!! 

 

Finally heat up your pan, skillet, griddle, what-have-you, along with another Tbsp of glorious butter.  Ladle about 1/3 cup of batter down and cook each side to your desired golden brown color. 

 

Let’s serve these pancakes!!  Pour the warm Pineapple-Honey Syrup over each stack and top with your choice of chopped nuts and more coconut!!  Enjoy! 

*Serve alongside some crispy bacon and eggs for a hearty, savory breakfast!

 

Coconut ‘Fried’ Chicken

This is the perfect weeknight dinner!!  It’s flavorful, fun, and on the table in under 30 minutes…did I mention it’s healthy too??!!  A definite win-win friends!

Now I like to marinate the chicken (2 simple ingredients!) for 6-8 hours..before you head in to work.  However, if you’re worried you’ll forget to quickly prepare this in the busy AM, then you can do this the night before!  So now you just wake up & go!!…After work you can pop in the oven and have dinner in minutes!

This lean chicken has a great savory crunch to it with the added hint of sweetness.  Kids LOVE it!!  …and parents don’t have to feel guilty 😉

*Can be prepared Gluten-Free as well 

*Dipping Sauce:  I make by eye considering the persons taste buds.  Sweeter (more honey), Hotter (more sriracha), etc..  But a basic recipe is below.

The Starting Lineup

  • 2 lbs chicken tenders (or Breasts cut into strips)
  • 1 cup honey mustard
  • 1 cup mayonaisse 
  • 2 cups panko bread crumbs (or Gluten Free bread crumbs)
  • 2 cups shredded sweetened coconut
  • Pinch of kosher salt & pepper

Dipping Sauce (optional)

  • Honey mustard (1/4 cup)
  • Honey (1 tbsp)
  • Sriracha (1-2 tsp)
  • Rice wine vinegar (SMALL splash)

Garnish (optional)

  • Shredded sweetened coconut
  • Cilantro, chopped  

Easy!!!  The night before OR before you head out for work, marinate the chicken in the cup of honey mustard and cup of mayonnaise mixture.  Cover and place in the fridge.

Now let us imagine that you’re already home and ready for dinner!!  So here you’ll simply preheat your oven to 425 degrees and take the chicken out of the refridgerator.  Prepare a baking sheet with either foil or a silpat sheet and if you’d like, you can add a grate atop.  *Remember to spray the grate and/or foil with non-stick spray, however, the silpat liner will be fine with out spray. 

 Have a shallow dish prepared with the panko (or gluten free breadcrumbs), coconut and salt & pepper.  Next, one-by-one, coat the honey mustard/mayo’d chicken into the coconut-bread crumbs and lay onto the baking sheet.  Repeat until finished. 

   Pop the tray into the preheated oven for 25 minutes and then remove to rest and cool for a couple of minutes.  It’s hot!!!…

I like to serve this healthy and easy meal topped with a bit of extra shredded coconut & cilantro along with a side of rice and dipping sauce!  Enjoy!! 

 

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