Happy July! It’s the first day of the month and that calls for a new recipe! And I’ve got the perfect one for you to try and get your fingers wet in the land of gluten free baking. It’s my Gluten Free Coconut Oil Puff or Choux Pastry and it’s more commonly know. In Trinidad these are a real treat for breakfast of snack, stuffed with chicken salad, cheese paste or tuna paste, and it’s something that’s always on our menu.
Browsing Tag: Appetizers
I can’t think of a better way to showcase our country and its rich culture than with food! (Of course I am biased to food because…well…I love food!) And with the upcoming BessFest we’ve partnered with CGA Ltd. to create this delicious Chadon Beni Lemon Chicken/Fish Kebabs with Spicy Mayo using their Coconut Infused Oils to showcases our great local products and flavors.
Chadon Beni aka Culantro or Shadow Beni, has so many names it’s hard to keep track. On its own it can be very overpowering, and is best described as a stronger version of cilantro. But when mixed with the Coconut Infused Oils, it makes for delicious marinade that adds great depth of flavor to this dish.
Perfect for these upcoming summer days, this dish can be made on an outdoor grill, skillet or tabletop grill. It’s very versatile and a great swap for the normal “Cilantro Lime Chicken” that’s more commonly know. Plus, it’s easy, uses such simple ingredients and can be added to Tacos, Salads or an Appetizer plate.
So here’s the recipe….
CHADON BENI LEMON CHICKEN/FISH KEBABS with SPICY MAYO
For Spicy Mayo
- 1/2 cup mayo
- 1 tbsps LEMON INFUSED COCONUT OIL
- 2 tbsps CHILLI INFUSED COCONUT OIL
- 1 tsps Smoked Paprika
- 1 tsps Garlic Powder
- 1-2 tsps Chilli Powder
- 1 lb Chicken or White Fish cut into cubes
- 2 tbsps Chadon Beni chopped
- 2 tbsps GARLIC INFUSED COCONUT OIL
- 4 tbsps LEMON INFUSED COCONUT OIL
- 2 tsps Lemon Pepper
- 1/2 tsp salt (or more for taste)
- 4-6 Skewers for grilling soaked in water
- For the Spicy Mayo, simply combine all the ingredients except the chilli powder in a bowl and whisk together until well combined. Next add the chilli powder 1tsp at a time until you get the desired amount of spicy. Cover and refrigerate until ready to serve.
- For the chicken/fish, make the marinade by whisking together the Chadon Beni, Lemon Pepper, Salt and Infused Coconut Oils until well combined.
- Next add the marinade to the cubed chicken/fish tossing until well coated. Once fully coated, thread the meat onto the skewers immediately and set aside to marinate for 5-10 mins while you heat the grill. (Note, it’s important to thread the chicken onto the skewers right after coating so that it creates a nice coating on the chicken)
- Heat a grill pan or skillet, over medium to high heat until it’s is nice and smoking hot. Grill kebabs for 6-8 mins until nice and golden, rotating them half way through to make sure it’s evenly cooked. If you are using a skillet try not to over crowd the pan.
- Once all the kebabs are cooked, serve with spicy mayo over corn tortillas or salad and enjoy!
Just a couple of tips!
- Before you start coating the meat with the marinade, let it rest on the counter for about 5 -10 minutes so that it can release some of the chill. Coconut oil hardens when its cold, so this will make the meat easier to handle.
New!!! Get a printable recipe card for this easy and yummy recipe here!
Spring is definitely here!!! Not only can we see it in fresh citrus fruits and the blossoming flowers, we can feel it in the slight tickle of our noses with all the pollen in the air. But, with the dawn of spring, brings new ingredients for recipes and fun new projects to try. Like this Orange and Cranberry Oat Biscotti. Although this recipe has been long in the making, I felt now was the best time to share it!
I don’t know about you guys, but breakfast is the hardest meal for me to find. Especially when you’re in a rush and need to leave the house in a hurry. And it’s even harder to find a breakfast place that caters to our special needs. So one of my goals is to find breakfast solutions that I can just grab and go when we’re I don’t have time to make a sit down breakfast.
When my Friends at Bobs Red Mill Trinidad asked me to create a recipe using Arrowroot, I must admit I was stumped for a second. Mostly I use Arrowroot to bind my burgers, thicken my soups and as a flour in my blends, but never as the main ingredient.
So what’s a girl to do!?!? Troll Pinterest! (lol…my place of inspiration)
Sigh…But that didn’t help much and I had to go back to my recipe drawing board and think again. I played around with different things and came up with a few ideas until it hit me….why not make Arrowroot Coconut Wraps instead of Tapioca Coconut Wraps.
I must say, out of all the plants and herbs we grow, basil has to be the easiest and the one that grows the most. It feels like almost every week there’s tons of basil on the counter and there’s just so much basil you can eat in one week. So what’s a girl to do?!?!? Make Pesto!!!