Posts tagged ‘coconut’

April 21, 2013

Toasted Almond Granola


I wanted to update my site many times last week but I could never bring myself to do it. I was watching the news a lot and following the Boston coverage, feeling happy that we were no longer Boston residents but also sad that we were no longer Boston residents. I would have loved to have been back in the city, witnessing all the compassion and strength. I am really really glad that my husband and I had a chance to live in that fantastic city. I wish it had been longer than a year, but I will never forget the fun we had and all the amazing people we met! Fortunately, no one I know was harmed but my heart breaks for those who were killed and are currently in critical care.


I also did not update because I have been sick with a terrible head cold all week. Headache, coughing, sore throat, etc. Not cool.

I am still feeling a little under the weather but I did not have to work today so I was able to spend the majority of my time on the couch, watching the Red Sox game (and missing most of it because I fell asleep!).

Now I have poured myself a hot cup of honey, with a splash of tea (kidding) and wanted to stop in and say hello!


Who knew how easy granola was to make! I made Shutterbean’s Killer Granola a few months ago and it was fantastic. After trying out two great recipes and realizing how simple they are, I think I could maybe create my own next time! Could you imagine?! ME making my OWN recipe…

I’m so funny.


All mixed up! I love the combination of sliced almonds and whole almonds. Since almonds are expensive, I went to the bulk section at my local grocery store and scooped out a cup of each, so much cheaper!


This made quite a lot, so I have been eating it all.week.long.

I am happy to report that I never got sick of it! Neither did my husband! 


Toasted Almond Granola {adapted from Joy The Baker}


  • 4 cups old fashioned oats
  • 1 cup sliced, raw almonds
  • 1 cup whole, raw almonds
  • 1/2 cup sweetened shredded coconut
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 3 tbsp butter
  • 1/4 cup vegetable oil
  • 1/4 cup honey
  • 1/2 cup light brown sugar (what I had on hand)
  • 1 tsp pure vanilla extract


Place a rack in the upper third and middle of the oven and preheat to 325°F. Line two baking sheets with parchment paper and set aside.

Whisk together oats, whole almonds, slivered almonds, coconut, cinnamon and salt. Set aside.

In a medium saucepan, melt butter, oil, honey and brown sugar until the sugar is dissolved and mixture begins to boil. Carefully whisk together so it’s well incorporated. Add the vanilla extract. Pour the warm mixture over the oat and almond mixture and toss together with a wooden spoon, making sure all of the oat mixture gets moistened by the sugar and oil mixture.

Spread the mixture onto the prepared baking sheet. Bake for 25-30 minutes, removing oats to stir and toss on the pan twice during baking. Remove from the oven and let cool. Once cooled, store in an airtight container for up to two weeks.

*Print Recipe

January 22, 2013

Baked Coconut Shrimp


We have been meaning to make our own version of coconut shrimp since we returned from our most recent trip to Florida. We ate at a Bubba Gump Shrimp Co. and I ordered the “Shrimper’s Heaven”. The description is:

Love Shrimp? This one’s for you! Hand Breaded Coconut Shrimp, Chilly Shrimp, Fried Shrimp, and Japanese style Tempura Shrimp with Fries. And of course great Dippin’ Sauces like Tangy Asian, Cajun Marmalade and Zesty Cocktail.

I ended up swapping out the Chilly Shrimp for more of the Tempura Shrimp. The place was pretty silly but this was the first time I ever tried coconut shrimp (I know, right?) and I really loved it! So did my husband. By the way, his hand is in the first photo and mine is in the last. My nails are WAY better…just kidding.

I would love to take a trip back to Florida and not just for the Bubba Gump Shrimp Co.! Although we did have a gorgeous view. Oh wait, I think I have a photo.

420427_615784561330_1017974308_nWell I guess it doesn’t look that gorgeous but to the right was a great view of the water and we were sitting on a deck outside, enjoying the warm weather. It sure beats the views I am seeing today which include snow and gray and brown colors.

We stayed quite a few days in Florida helping my mom unpack and unfortunately (or fortunately) never made it back to that funny little Forrest Gump themed restaurant. Darn.

So here we are, 3-4 months later and I finally made coconut shrimp.


I read a lot of different recipes and one called for toasting the panko and coconut flakes first. I think it helped make them crunchier in the end or maybe it brought out a more toasted flavor, but what do I know? All I know, is the smell from toasting the coconut and panko was heavenly.

Really easy to make! Here are the ingredients (well, minus the shrimp ha!)


I ended up double coating mine. It was kind of difficult because a lot more panko ended up in my egg than I would have liked and the panko mixture became really sticky but in the end, there was a nice thick crust on the shrimp which we enjoyed.



We didn’t make any fancy dip from scratch. Instead I picked up a bottle of Thai Sweet Chili sauce and it was a perfect match.


We literally didn’t leave the kitchen when these came out. We stood over the baking sheet, dip beside us and ate every single one before I had a chance to plate them. And the good news is that I have everything here to make them again… woo hoo!

Baked Coconut Shrimp {adapted from here}


  • 1/2 lb peeled and deveined raw shrimp (~16-18 large shrimp)
  • 1 tsp vegetable oil
  • 1 cup panko
  • 3/4 cup shredded, unsweetened coconut
  • 1 egg
  • 2 tbsp milk (or water)
  • 1/4 cup cornstarch
  • 1/2-2/3 cup dipping sauce (we used Thai style sweet chili sauce)


Preheat oven to 400°F

Heat the vegetable oil in a large non-stick skillet over medium. Add the panko and coconut and cook until golden brown, stirring constantly – very important! When finished, remove from heat and place on a plate to cool.

Add the cornstarch to a small bowl. In another small bowl, whisk together the milk and egg. Line a baking sheet with aluminum foil and spray lightly with non-stick spray. Take each shrimp and dredge into the cornstarch, shaking off excess, then dip into egg, and then into the coconut mixture. To double coat the shrimp, add shrimp back into the egg and dredge into the coconut mixture a second time. Place onto the baking sheet. When finished with all of the shrimp, place in the oven and bake for 10-12 minutes until the shrimp are cooked through and the coating is a deep golden brown. Serve immediately.

**Print the Recipe**

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