by Shari | Musings, Pork, Recipes, Shari_T
Finally, I have something to post without “coconut” in the title!
Ever since Deb fixed that luscious tenderloin when she was here last month, I have been looking for new things to try. Easter week was the perfect opportunity to snap up some great deals on meat, including some gorgeous butterfly pork chops.
From there, it was just a matter of time in finding the right recipe, which is not easy in the cyber world where recipes exceed the millions. I narrowed it down to a few contenders, and ultimately chose one from www.spcookiequeen.com . Check out her website to see the original recipe, and all the other fabulous things she has available.
What made this the final winner? It was simple, used items I already had on hand, and would go from pan to dinner in under 30 minutes. Now, that’s my kind of meal.
I realized even Jennifer would like this: you brown and bake the chops in one pan!
Cranberry-Orange Stuffed Pork Chops (an adapted recipe from spcookiequeen.com)
- 4 Butterfly pork chops (split chicken breasts would also work)
- 1 Cup sourdough bread crumbs (I used our weekly homemade bread)
- 2 Tbls. dried cranberries
- 1 Tbls. dried onions (although fresh is always best, this provides a lighter flavor)
- 2 Tbls. coconut oil, melted
- Zest of one orange
- Juice of one small orange
- 1 Tbls. coconut oil (for cooking)
- Salt (to taste)
- Pepper (to taste)
Preheat the oven to 375 degrees.
In a small bowl, combine the bread crumbs, cranberries, onions, coconut oil, zest and juice. This can be made ahead and set in the refrigerator until time needed.
Heat a cast iron skillet (or other oven proof skillet) with 1 Tbls. coconut oil.
Divide the filling among the pork chops. Fold the chops to close them, then seal them with a toothpick. Sprinkle with salt and pepper.
Place the chops in the heated pan and cook for 2 minutes on each side.
Remove the skillet from the stovetop and place in the oven. Bake, uncovered, for 15-20 minutes, or until done. You may use a meat thermometer to check the internal temperature.
I served the chops with some fresh cut pineapple and fresh baby spinach lightly sauteed in coconut oil, olive oil, salt and pepper.
While the recipe was quite simple and quick to prepare, it tasted like I’d slaved for hours. Gotta love that!
And, yet another bonus: the stuffing would blend beautifully with chicken breast. What more could you ask for?
Hope to see you at the table real soon!
Until next time,
Love,
Shari
by Deb D | Deb_D, How To, Musings
When we last processed coconuts at Shari’s house, we discovered that some of the coconuts turned different shades of pink, red, brown, and some didn’t.
I had 3 coconuts at home in the freezer, so I volunteered to do an experiment. Jennifer previously posted on why coconuts discolor during processing. She provided me with some Vitamin C tablets to use when I processed my coconuts.
I took the 3 coconuts & processed each one individually. As I peeled the meat from the shell, I set aside 1/2 of each – 1/2 processed normally & 1/2 processed soaking it in vitamin C. I labeled each tray – 1a, 1b, 2a, 2b, 3a, 3b. I dehydrated the regular coconut as soon as I sliced the coconut into flakes.
The other half, I soaked, for almost 24 hours only because I had other things going on at the time. After draining, I dehydrated this coconut. Each picture below is the treated coconut on the left and the untreated coconut on the right. To my surprise, I got the following results:
Coconut 1:
Coconut 2:
Coconut 3:
.
My deductive reasoning says that maybe we should soak our coconut in Vitamin C before drying to prevent browning – that is if you only want “pristine” white coconut or something close to it.
“Age is not a particularly interesting subject. Anyone can get old. All you have to do is live long enough.” – Don Marquis
Love always,
DebD
by Deb D | Deb_D, Musings, Recipes
Ever since our last get-together at Shari’s house, I have been trying different stove-top oatmeal recipes from http://theoatmealartist.blogspot.com/p/recipe-index.html. While we were there, we tried several baked oatmeal with such yummy outcomes.
Okay, I really haven’t tried one EVERY day…but I have tried the Pina Colada & Almond Joy Oatmeal. I must say that the Pina Colada was the easiest to make – only a few ingredients: oatmeal, milk, pineapple, coconut, & salt if you want it. The Almond Joy had a few more: oatmeal, milk, banana, almond extract, cocoa, coconut, & salt if you want it. I say salt if you want it because I usually don’t cook with salt. I also added 1-2 Tbsp of ground chia seeds with the oatmeal & milk.
The completed Pina Colada oatmeal. I forgot to take a picture when I put it in the bowl. I did sprinkle some shredded coconut on top, but not enough the first time. I ended up adding more coconut because I couldn’t quite taste it. In the future, I might add some coconut extract before I eat it.
The completed Almond Joy oatmeal. I forgot to put the milk out when I took the picture. The brown substance in the little plastic bowl is some coconut powdered sugar I made yesterday. I sprinkled a bit on the oatmeal because the dark chocolate cocoa I used was very “un-sweet.”
Dale said the Almond Joy oatmeal looked like “Chocolate!” Happy Birthday to the love of my life, my husband of almost 44 years, who turned 65 today!
I will continue to try more stovetop oatmeal recipes from “The Oatmeal Artist!”
Until the next time –
“Happiness is a journey, not a destination.
So, work like you don’t need the money,
Love like you’ve never been hurt,
Dance like no one’s watching,
Sing like no one’s listening!” ~~author unknown
Love always,
DebD
by Shari | Desserts, Musings, Recipes, Shari_T
I like to think of myself as a fairly open book.
Those who know me realize I’m blunt (although I prefer to think of it as “straight-forward”), game for most new things (just not chia), always up for a good laugh, and ice cream is its own food group, and as such, should be consumed as often as possible.
Ice cream is one of those things you just can’t live without, well, not in my house anyway. When Clay is home, he and I end each day with a slight indulgence into a dreamy, creamy spoonful of the frozen cloud. While we may not agree on flavors, or ice cream vs. frozen yogurt, we do agree all life should be this good.
I’m not terribly picky anymore whether it’s pure, traditional ice cream, frozen yogurt or coconut ice cream… As long as it’s creamy, I’m good.? I’ve actually managed to convert the guys to frozen yogurt rather than ice cream to help eliminate some of the excess (and bad for you) fat.
The biggest problem with frozen yogurt is actually finding one at the store that isn’t vanilla or chocolate. How boring and uninspiring can one be with the flavors?
So, it’s not a huge surprise that I’ve been madly working in the kitchen to create some frozen treats of my own. Most of my recipes have been with Greek yogurt, but a few have been made with varying types of coconut milk.
When Deb and Jen were here, I naturally wheeled out my new coconut lime yogurt to try with them. I know Jen is watching her dairy intake, so I only made frozen yogurt one day.
To get into the spirit of things, I’ve donned my “I get cranky without my Blue Bell” apron. While I refuse to acknowledge the possible accuracy of such a statement, I will admit that I’m always happier when ice cream’s involved.? After all, who wouldn’t be in a better mood with something so wonderful?
Start with 4 cups of Greek yogurt; I chose Chobani. Always pick a good quality yogurt, such as Chobani or Fage, for best results.
Add the zest of one lime (regular or Key lime is fine)…. The zest looks great against the stark white yogurt and adds flavor to the recipe.
Go ahead and add the juice of the lime to really give the yogurt that lime flavor.
Now, stir in 1/4 teaspoon of coconut flavoring, 1/2 cup of coconut (shredded or flaked), a pinch of salt, and the equivalent of 1 cup of sugar (I used a combination of Stevia and Agave).
Pour the mixture into your ice cream freezer and wait about 20 minutes.
I cannot even describe how luscious this combination of flavors is when it hits your mouth!
Deb mentioned that she didn’t think Jen liked yogurt because of the yogurt taste, but she loved this coconut lime combination. I can honestly say you will not know you are eating Greek yogurt because the coconut and lime are all you notice.
For those who are like me and too ADHD to scroll through the pictures for a recipe:
Coconut Lime Frozen Yogurt
- 4 C Greek yogurt
- Zest of one lime
- Juice of one lime
- 1 C Sugar (or equivalent)
- 1/4 tsp coconut extract
- 1/2 C coconut (shreds or flakes)
- Pinch of salt
Give this recipe a try, you won’t be sorry.
And, you won’t be cranky either.
Eat well, live large and enjoy the roller coaster ride of life!
Love,
Shari
by Jen_F | Jen_F, Musings
Must confess, that I was a bit jealous of Deb and Shari last month during our Feb sister’s get together. Both of them experienced these near ‘orgasmic’ experiences with food. LOL
Shari had fresh Strawberries. While she was making her mounds bars, she dipped one of the strawberries into the chocolate, fed it to Deb and frankly, I thought Deb was going to drop to her knees over the experience. If only I’d had a camera and could have snapped the look on her face. It was an “OMG” moment.
I can’t really remember what Shari’s moment was, but again, she almost dropped to her knees too.
I came home thinking…. hmmmm….. I can’t think of anything I’ve had lately that I would call ‘an orgasmic food moment’……..
UNTIL ….
Let me back up a moment, so all this makes more sense.
I don’t have a regular JOB. I co-partner with Deb in our 2nd Generation Karaoke business and I’m an Independent Distributor for a Network Marketing company called ItWorks Global. Have you heard of that Crazy Body Wrap thing? Well, if so or if not, we’re the body wrap people… you know, that instant gratification product where people Tighten, tone and firm an 45 minutes.
One of the nutritional products our company offers is the Greens:
http://jenniferf.myitworks.com/shop/#57
Not eating your fruits and vegetables like you should? Get what you are missing with Greens, a delicious orange-flavored, alkalizing drink powder with the nutritional value of 8+ servings of fruits and vegetables in each serving.
Greens blends 38 herbs and nutrient-rich “superfoods” to provide vitamins, minerals, phytonutrients, and enzymes in their naturally-occurring, bio-active, bio-available form.
- Detoxifying, alkalizing drink powder
- Promotes pH balance within the body
- 38 herbs & nutrient-rich “superfoods”
- Equivalent of 8+ servings of fruits and vegetables in each serving
Greens is a pleasant tasting, orange-flavored powder. Simply add to water or juice.
These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.
(Sorry about the commercial here folks and family)
Now, to get back to the whole point of my sharing moment. I’d been passing up on the Coconut Water each time we had one of our soiree’s until the February trip, when I decided to bring some home. Since I’m unsure I’ll be able to continue to get my all natural Energy Drink I’m used to mixing my Greens with, one day I decided to mix my Greens with some coconut water.
With my first taste…..
OMG!
I thought I was going to drop to my knees. I’d finally had my ‘foodee-drink orgasmic moment’.
What an awesome, refreshing experience !!!
Now when we have our coconut soiree’s I trade coconut flakes for coconut water, freeze it and thaw as my refrigerated supply of coconut water runs out. (I will confess that when I ran out between our soiree’s, I bought coconut water. It’s just not the same.)
Over all, though, as luck would have it, it’s an easy trade. Shari prefers the flakes for making fresh coconut milk. Deb prefers the flakes for making Coconut Cream… and no one but me gets overly excited about the water….
Isn’t that just perfect?
Drink up !
Til the next time…
You’re never too young or too old … So ……
Live Every Moment,
Love Beyond Words,
Laugh Everyday,
~Jennifer
by Jen_F | Coconut, How To, Jen_F, Musings
If you ever buy coconut and wonder why it might have a pinkish tinge to it, we learned what that’s all about this week.
To set the stage, we were supposed to be going to visit our mother, but that got postponed. So, our main activity for the sister’s get together this month was MORE COCONUTS (oh and Deb hemming Ryan’s new pants for his first job)!
Shari purchased 12; Deb and I brought a total of 9. One of the 21 was bad, bad, bad, so we ended up with 20.
We did the regular process:
Extract the water from the coconut
Freeze over night
Crack the coconut
Extract the meat from the shell
Flake in the food processor
Dehydrate
During the dehydrate process, some of the flakes turned varying degrees of – from pink to rust red (looks brown in the picture, but that’s just the reaction to the flash on my camera). Some actually looked burned.
While we all guessed at what might be the cause, I finally did a bit of googling and found two sources that mention this strange phenomenon. We were fairly close in our guess(es) Here is what I got from Ask Dr. Coconut:
Occasionally you may purchase a coconut at the store and when you open it, you find the white meat or even the water has turned a red or pinkish color. At other times, this discoloration may develop after the coconut has been opened and has been sitting around for a time. This discoloration is more likely to happen the longer you keep the coconut and especially if it is not refrigerated.
At first thought you might think that it is mold or bacteria, but it is not. It is a natural chemical process caused by the oxidation of sugars in the coconut. When these sugars are exposed to oxygen they turn pink. Oxygen, temperature, duration of exposure, age, and sugar content of the coconut all play a part in this oxidation process. This is why some coconuts will turn color and others will not. Similar processes occur in other fruits as well. For example, when you slice an apple and leave it uncovered, the apple will turn brown. This is caused by oxidation.
If you put ascorbic acid (vitamin C) or lemon juice (which also contains vitamin C) on the apple it prevents it from turning brown. The same thing happens with coconut. Vitamin C acts as an antioxidant blocking the oxidation process.
In apples, as well as coconuts, this oxidation process is not harmful. You can eat a “browned” slice of apple without harm. Likewise, you can eat pink coconut without harm. I’ve done it and I’m still alive to tell about it. I know others who have eaten it without harm as well. Like with apples, the color does not affect the taste. If you don’t like the idea of eating pink coconut, then don’t, but it won’t hurt you.
http://www.coconutresearchcenter.com/hwnl_5-2.htm
None of ours showed any hint of discoloration until we started the dehydrating process. However, Deb, in all her ‘data /researching GREEN-NESS” is going to do an experiment using Vitamin C and will let us know the results, to include:
Will rinsing or soaking in vitamin C prior to dehydration:
- Prevent the discoloration during dehydration
- Affect the flavor of creating milk
- Affect the flavor and/or texture of making Coconut Cream.
Stay tuned for the results…. in the meantime….. eat up… it does not affect the taste. 
Til the next time…
You’re never too young or too old … So ……
Live Every Moment,
Love Beyond Words,
Laugh Everyday,
~Jennifer
