Coconut Oil

I'm not going to tell you that coconut oil is going to cure everything that's wrong with you, but there are a few great uses for coconut oil that I have found to be easy and beneficial and thought that I would share.

1) Deep conditioner for your hair -- melt a few tablespoons of coconut oil in the microwave and comb it through dry hair. Pull your hair up in a clip and let it sit for an hour. Go ahead and slather a thin layer of oil on your face, too. Take a shower, and shampoo (twice, for good measure) and condition as normal. Much less expensive than commercial conditioner, too. Saturday morning at the coconut spa.

2) Make up remover. It's natural and very moisturizing.

3) In place of oil for making popcorn. That's right...I know this is going to totally blow your mind, but I make popcorn on the stove. The old fashioned way. Microwave popcorn tastes horrible and chemical to me. Try it. You'll never go back.

4) In place of oils when baking. It's supposed to be healthier. Can't hurt.


Please share any uses of coconut oil that you have found!

Chipotle Honey Lime Roasted Chicken and Greek Roasted Chicken

Greek Roasted Chicken

Okay, I'll admit it....until recently I had never roasted a chicken. I know, I know, my Grandmother would roll over in her grave, but it just seemed pointless since buying a raw chicken and going to all that trouble costs only about a dollar less than an already cooked rotisserie chicken. Until I roasted my first one. OMG....moist...flavorful...delicious! Now I'm hooked. Here are two recipes that are wonderful (As if you had any doubts) You can easily roast two chickens on Sunday and have plenty of leftovers for the busy week. The Honey Lime Chipotle one is really good served in tortillas, also.



This is the gross part...you have to release the icky raw chicken from it's package (some people say wash it, some say don't bother, so I didn't bother) and then (hang on tight!)  you have to stick your hand up inside the cavity (EEEWW!!!!) and take out the scary and strange assortment of things that someone has stuffed up in there like some sort of crazy freakin' meat by product pinata. Seriously...this is disgusting. There is liver, a neck and God only knows what else in there. It really made me seriously reconsider my eschewing of med school because after that, I think I could totally rock being an Obstetrician.  Cut off any extra skin that is around the cavity (Plastic surgery, oh yeah...now I'm kinda getting into it)



Place the bird on a broiler pan with foil around the bottom and the top sprayed with Pam for easier clean up. Then season as directed in the recipes below. Baste? Ummm...I can't because all of the drippings are in the bottom of the broiler pan. So, save some of the marinade out in a seperate bowl and dilute with some wine/olive oil/broth for your basting needs. More on that later.

This is the finished Greek Chicken. Opa!!!!



Chipotle Honey Lime Roasted Chicken Ingredients

Ready to go in the oven

Ready to eat.

Greek Roasted Chicken

One Chicken (about 4 lbs)

Salt

Lemon Pepper

Thyme

Oregano

1 lemon

1/2 a yellow onion (cut in 4 pieces)

Olive Oil

8 cloves of garlic

Garlic Powder

After following the prep instructions above, you have your chicken on the broiler pan. Preheat your oven to 375. Pour a little Olive Oil in your hand and give the bird a little rub down. Then squeeze the lemon over and inside the bird. Stuff the used lemon halves, garlic cloves and the pieces of onion up into the cavity. That's right, I know..eww. Just do it.

Sprinkle the chicken generously with Oregano, Thyme, Garlic Powder, Lemon Pepper and a little Salt.

Place it in the oven - you will probably have to lower a rack.

Make a simple basting sauce of olive oil, wine, spices, and a little chicken broth or bouillon. Baste every 15 minutes until the last 45 minutes, then stop basting so the skin can get all nice and crispy. After cooking, let the chicken rest for about 10 minutes before carving. This is really good with rice and veggies and/or Caesar Salad.

Chipotle Honey Lime Roasted Chicken



One Chicken ( about 4 lbs)

1/2 cup Mayonaise

Splash of Olive Oil

Zest and Juice of 1 Lime (keep used lime halves)

4 Tbsp pureed Chipotles in Adobo sauce (puree the entire contents of the can)

Salt

Pepper

Honey (to taste - about 4 Tbsp)

Fresh Cilantro - some chopped some left on stems

Half a Yellow Onion - cut into four pieces

Prep chicken as directed above. In a large bowl whisk together the Mayo, Chipotle, Olive Oil, Lime Zest, Lime Juice, Honey and Salt and Pepper to taste. Reserve 1/4 cup of Mayo/Chipotle mixture in a seperate bowl. Brush non reserved Mayo/Chipotle mixture generously over and inside chicken. Sprinkle generously with chopped Cilantro. Stuff bird with used lime halves, Onion pieces and Cilantro on the stem.

To the reserved mixture, add a splash of white wine, some more olive oil and or some chicken broth. This will be used for basting. You remember basting? It's what we used to do with baby oil to our bodies when we laid out by the pool back in the 70s to get that 'savage' tan.

Bake at 375 for about 2 hours, basting every 15 minutes (careful not to wash off the cilantro) at first, but then don't baste the last 45 minutes.


My Grandmother would be proud!

Candy Bacon!!

That's right, I said 'Candy Bacon'. And no, it's not my new stripper name. It's an amazing extreme food that Jack and I cooked up today.

Oh..you want it now, don't you? You know you do. Well....I'll share the recipe since I'm so nice. Just slip me a folded dollar bill...

CANDY BACON!!
Bacon
Brown Sugar
That's it

Line the bottom of a broiler pan (see pic below) with foil and preheat oven to 350 degrees.

Spray top of broiler pan with Pam or rub with butter or a pig or whatever.

Coat bacon evenly on both sides with brown sugar. Place on pan in pretty wavy patterns. Bake for 40 - 45 minutes until crisp.

Remove onto paper towels. Remove pretty quickly from paper towels so it won't stick to the paper and onto a plate. Hold your breath and take a big bite. Listen for sounds of angels singing. Contemplate if they are singing because of the deliciousness or because you are actually eating candy bacon and therefore that much closer to being with them. Promise yourself to eat a salad tomorrow.

Line the bottom of the pan with foil

Bacon + Brown Sugar = Unadulterated Goodness

Coat the bacon evenly on both sides with brown sugar.

Let the heavy breathing commence

Yummmmmmmm

Jack deems the Candy Bacon a huge success

Princess Aliyah liked it, too and even gave Ozzy a bite because she is a kind and beautful Princess like that

French Onion Soup

Prime Rib is my entree of choice to prepare for Christmas dinner. It's delicious, easy and the side dishes are easy to prepare, too. (Shhh...don't tell anyone)

So, this is Christmas dinner -- Herb crusted
Prime Rib with horseradish sauce, twice baked potatoes, Caesar salad, steamed green beans sprinkled with Marc de Champagne vinegar, ginger carrots, rolls.

The Prime rib was a monstrous 8 pound piece of meat, so after enjoying leftovers, sandwiches, etc...you are left with the rib piece.

What to do, what to do?

Put it in the slow cooker, and add
Three large yellow onions, sliced
heaping tbsp of minced garlic
1/2 cup wine (red or white...they both work)
Two cartons of beef broth
Splash of Worchester Sauce
Let it cook for a while and then start your seasoning-
Add (to taste) Salt, pepper and rosemary. I like to add gradually as I cook and that way it turns out perfectly seasoned.
Cook for about 6 hours

Serve with a toasted piece of French bread sunk down in it, top with slices of Swiss Cheese and pop in oven set on broil for a couple of minutes until cheese is all melty and bubbly.

This is the rib piece that is tied to the bottom of the Prime Rib aka Standing Rib Roast

In the slow cooker, ready to go

Looks like this when it's done

This is the ulitmate Winter comfort food...
Happy New Year!!!

Chocolate Coconut Pecan Pie

Finished product

Ready to go in the oven

Okay, I don't make my own pie crust. Who cares?

Three words: Best. Pie. Ever. I always make this pie for Thanksgiving and Christmas.

1/2 cup butter (real butter, again..no fake crap in my house except blonde highlights in my hair)
1/2 cup chocolate chips
1 cup sugar
2 eggs beaten
1/2 cup coarsely chopped pecans
1/2 cup shredded coconut
pinch of salt
1 unbaked pie shell (not deep dish, just regular)

Preheat oven to 350

In a saucepan over medium heat, melt chocolate chips and butter, stirring until smooth. Remove from heat and stir in sugar, eggs, pecans, coconut and salt. Stir 'em up good and pour into prepared pie shell.

Bake for 35 minutes. Pie will be soft in the center. It's a gooey brownie kinda pie. Serve slightly warmed in the microwave with a generous dollop of fresh whipped cream. Again..real whipped cream. Enjoy...this is what heaven is like.

Isla Mujeres - September 2011 - Delicioso!!

Yes, it's true, I honestly believe that good food is an integral part of vacation. No calorie counting! Isla Mujeres has some of my favorite restaurants and chefs. I love to cook and love to eat and try new things.  I don't really like to deny myself pleasure -- especially on vacations. This blog post is all about the food porn, Baby.


WARNING: DO NOT READ THIS IF YOU ARE HUNGRY!!!!! Really, I'm not kidding, don't.

A 'Vivian Salad' from Qubano. The salad and the it's namesake are two of my favorite things on the island. A light and flavorful dressing enrobes romaine lettuce, avocado, chick peas, carrot ribbons, jicima, topped with toasted goat cheese medallions.
I should've taken more pics of Qubano food - I think we had lunch there three times this trip - but obviously I was too excited about eating the food to photograph it. Vivian is a wonderful hostess, as well as an incredible chef and dear friend. I like to share books and recipes with her, too. (okay..mostly she just gives me recipes so it's kind of a one way share, but I just love her) Everything at Qubano is delicious and I think I've tried it all.

Pizza in Mexico? Yes, please! A 'Marinara' pizza from Rolandi's downtown and a couple of glasses of wine make the perfect lunch. Shrimp, herbs, and mozzerella cheese all melty on a thin crust from a wood fired oven.

"I can eat a lot of ice cream at one setting" (extremely obscure Monty Python reference)

Lovely, quiet and relaxing dinner at Velasquez with Mr. Wonderful. Tables in the sand with the boats pulled up on the beach that probably brought our dinner. Complimentary guacamole topped with pico that was fantastic.
Velasquez is family owned and a very old Isla establishment. The family was all sitting around watching tv when we came in and Grandma was napping with her head up against a wall. Well...it was pretty late. We eat dinner very late on the island. Partly because we have to fit in happy hour, partly because we are living at such a slow and relaxed pace and partly because if I stretch out the day, I can eat more. :) 
This is the location (I'm told) where Jeff Bridges and Rachel Ward danced and fell into the water in 'Against All Odds'.



Garlic Shrimp at Velasquez. With salad, fries, beans ( there might have been some rice under there, too) Huge portion, cooked to perfection for about $11 US. The margaritas were really good, too, and you know I'm picky about my margs. Oh, yeah....I'll still drink em if you are buying, but I definitely have my favorites. :)



Papaya Agua Fresca at Alexia y Giovanni- Good Morning, Sunshine!

Food Porn at it's finest -- Chilequiles at A & G. With chicken and green salsa. It's like breakfast nachos.

A pineapple pastry and an afternoon read. I like to hit the Supermercado and pick up a few pastries. This one was good, but the palmiers are my favorite.

Amuse Bouche - Eating at Lolo's is so much fun and there are always new tastes to try and new people to meet. Lolo is the rock star chef of the island and a good friend. I've never met anyone quite like Lolo. I stayed with her during a trip in February and had a blast. Her restaurant is unlike any other. A beautiful feast for all of the senses in an enchanted, bohemian setting.

Lolo's Asparagus with Hollandaise. Perfection!

One of my favorite Lolo entrees - Seafood Cassoulet.

The Lolo dessert assortment is always the piece de resistance of the meal for me. Chocolate mousse, assorted pastries, a candied grape, Oh, Baby...take me now!

Greek Salad with Sweet Spicy Shrimp at Comono. Fabulous!

Kbobs and hummus at Comono. Delicious!

I think these are called Enfrijoladas. You can just call them 'breakfast' at Casa Sirena. Scrambled eggs in tortillas smothered in a black bean sauce and topped with chorizo and avocado. They are wonderful!

Guacamole at Capitan Dulche Museum. Not so great. Didn't taste fresh. Steve said 'Costco'.

Quesadillas at Capitan Dulche. They were good, but nothing great. Someone in our party (Bev, I think) had soup which looked delicious and she said it was wonderful.

Fruit and yogurt crepes with granola at Casa Sirena. Yummy, creamy and cinnamonny. Is that a word?

Pineapple juice with chaya on the beach. Ahhhh....

A good book, guacamole (really good and fresh from Na Balam/Zacil Ha), pineapple juice with chaya and the beach. Another day in paradise? You bet!

Mixture of peanuts and pepitos from beach vendor. Yes, I do -- I eat all day long in Isla.

Barlito panini with meatballs that are made from homemade sausage. This was cheesy good deliciousness. I love everything I've had at Barlito. Their food is incredible and Brad and Tiffany are some of my favorite people on the island. I don't know how they have the energy to do all that they do.

Barlito Chocolate cupcake, filled with ganache and topped with meringue frosting. Tiffany's cupcakes are as fabulous as she is and that is saying a lot.

Mojito station at Lolo's. Yes, be jealous because we ate there two times during this week.

Porcini Mushroom Soup with black truffle oil

My favorite - Lover's Salad. Shaved carrots and conch in a garlic ginger dressing. So different and delicious...so Lolo

Zucchini Souffle with Tzatziki Shot

Steamed Shrimp with Hollandaise Sauce and mashed potatoes. The shrimp were huge and absolutely divine.

Dessert! Creme Brulee, Chocolate Mousse, Strawberries, a yummy peach dessert. Oh, it's all too divine

Fresh Fruit at Casa Sirena. Swoon-worthy!

Huevos Divorciados (divorced eggs) at Casa Sirena. My favorite breakfast on the island.