How To Open a Coconut

Heat oven to 375. Hammer holes into the coconut's eyes, and drain the coconut water inside. Place the coconut on a baking sheet, and bake for 15 minutes. Remove from the oven. Separate the hard shell from the husk, and peel the brown husk from the coconut meat. Rinse the meat under cool water, and pat dry.

Source: The Complete Idiot's Guide to Eating Local

Banana Wheat Germ Oatmeal

Banana Wheat Germ Oatmeal
Amy (amylz)
(This recipe yields 3 servings)

3 and 3/4 cups water
1 cup old-fashioned rolled oats
2/3 cup toasted wheat germ
1/4 teaspoon salt
3 Tablespoons brown sugar
1 Tablespoon butter
2 medium-sized bananas - sliced into coins

In a medium saucepan over high heat, combine the water, oats, wheat germ and salt. Bring this mixture to a boil - stirring occasionally. As soon as it reaches a boil, reduce the heat to low. Simmer for 5 or 6 minutes until thickened - stirring occasionally. Transfer oatmeal to serving bowls. Sprinkle each serving with brown sugar. Swirl 1 teaspoon of butter into each bowl. Top with banana slices. Enjoy!

Roasted Eggplant with Chiles, Peanuts, and Mint

ROASTED EGGPLANT WITH CHILES PEANUTS AND MINT
Betsy (MamaFloMO) from www.RecipeGirl.com

¼ cup unsalted peanuts
5 Tbs + 1 tsp. peanut oil
kosher salt
4 skinny Japanese or Chinese eggplant
¼ tsp crushed red pepper flakes, more or less to taste
2 Tbs fresh lime juice
1 tsp honey
12 medium fresh mint leaves, coarsely torn (about 3 Tbsp.)

1. Position rack in middle of oven and preheat to 425°F.

2. Scatter peanuts in a pie plate and toss them with 1 tsp. oil and a generous pinch of salt. Roast, shaking pan once or twice, until peanuts are a golden brown (about 5 minutes). Set aside to cool and then coarsely chop them up. Reduce oven temperature to 375F.

3. Rinse the eggplant. Trim off tops and then cut eggplant in half lengthwise. In a large shallow pan, toss eggplant with 2 Tbsp. of the oil and the red pepper flakes. Put eggplant cut-side-up on a rimmed baking sheet and sprinkle generously with salt. Roast until eggplant is tender when pierced with a fork and the flesh has turned a light golden brown, 10 to 12 minutes.

4. While eggplant is roasting, whisk 3 Tbsp. oil with lime juice, honey and ¼ tsp. salt in a small bowl. Season to taste with more salt, if necessary.

5. With the eggplant still on the center rack, turn the broiler on high and broil the eggplant until well-browned on top, about 5 minutes. Transfer eggplant to a serving platter. Drizzle with dressing and sprinkle with mint and peanuts. Serve immediately.

Serves 4 to 6 (as a side dish)

Hasselback Potatoes

Hasselback Potatoes

Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

Lime Chicken Tacos with Avocado Fries

Lime Chicken Tacos
tasteofhome.com via Pinterest
JDTMamma

12 ServingsPrep: 10 min. Cook: 5-1/2 hours
Ingredients
* 1-1/2 pounds boneless skinless chicken breasts
* 3 tablespoons lime juice
* 1 tablespoon chili powder
* 1 cup frozen corn
* 1 cup chunky salsa
* 12 flour tortillas (6 inches), warmed
* Sour cream, shredded cheddar cheese and shredded lettuce, optional

Directions
* Place the chicken in a 3-qt. slow cooker. Combine lime juice and
* chili powder; pour over chicken. Cover and cook on low for 5-6 hours
* or until chicken is tender.
* Remove chicken; cool slightly. Shred meat with two forks and return
* to the slow cooker; heat through. Stir in corn and salsa.
* Cover and cook on low for 30 minutes or until heated through. Serve
* in tortillas with sour cream, cheese and lettuce if desired. Yield:
* 12 tacos.

BAKED AVOCADO FRIES
bethcooks.squarespace.com via pinterest
JDTMamma

1/4 cup flour
1 tsp kosher salt
2 large eggs, beaten
1 1/4 cups panko (Japanese bread crumbs)
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges
Grated parmesan for serving (optional)


Preheat oven to 450.
Coat avocado slices in the four, then egg, then panko. Spread on a cooling rack that has been sprayed with non-stick spray, then place on a cookie sheet. Spray the top of the wedges with olive oil and sprinkle with salt, then bake for about 20 minutes at 450, or until they are golden brown (I turned my oven up to 500 for the last 5 minutes).

Dinosaur BBQ Mutha Sauce

I guess I'll start. I made ribs this weekend with the Dinosaur BBQ Mutha sauce. The sauce is excellent but makes a TON. I rubbed the ribs with a rub and put them in a glass baking dish covered with foil for 4.5 hours at 225. Then at 4.5 hours I took them out and basted them with the BBQ about every 10 minutes for 30 minutes. They were excellent.

Dinosaur BBQ Mutha Sauce

From the Dinosaur BBQ cookbook

• 1/4 cup vegetable oil
• 1 cup minced onion
• 1/2 cup minced green pepper
• 1 jalapeno pepper , seeded and minced
• 1 pinch kosher salt
• 1 pinch black pepper
• 2 tablespoons minced garlic
• 1 (28 ounce) can tomato sauce
• 2 cups ketchup (preferably Heinz)
• 1 cup water
• 3/4 cup Worcestershire sauce
• 1/2 cup cider vinegar
• 1/4 cup lemon juice
• 1/4 cup molasses
• 1/4 cup cayenne pepper sauce
• 1/4 cup spicy brown mustard
• 3/4 cup dark brown sugar , packed
• 1 tablespoon chili powder
• 2 teaspoons fresh coarse ground black pepper
• 1/2 teaspoon ground allspice
• 1 tablespoon liquid smoke (optional)

Directions:

1. 1
   Pour the oil into a large saucepan over medium-high heat.
2. 2
   After oil has heated, add the onions, green peppers, and jalapenos and stir.
3. 3
   Add a pinch of sa1t and pepper and cook until vegetables are soft and onions are golden.
4. 4
   Add the garlic and cook for 1 minute more. Add remaining ingredients except the Liquid Smoke.
5. 5
   Bring to a boil, then lower the heat so the sauce simmers.
6. 6
   Simmer for 10 minutes.
7. 7
   Turn off heat, add the Liquid Smoke and let the sauce cool.
8. 8
   Pour it into a container, cover, and store in the fridge until ready to use

Kristie (mymomluvs2bake)

Best Brownies

(Bethany-junemommy11)

BEST BROWNIES

INGREDIENTS

• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.