Have you ever noticed how sometimes people get placed in your life at just the right time? I’ve always been one to pay attention to that sort of thing, and I’m so grateful that God has put so many amazing people in my life. I love forming bonds over shared experiences because that always leads to the best friendships. It’s awesome how people can bond over random things from their past, present or even future. There’s my sappy thought of the day for ya. You can go happy cry now.
Last night was my favorite night of the week: girl’s night with my lovely Jefferson mentee aka basically my soul sister. Once a week we make sure to get together for keeping Whole Foods in business, a yummy gluten-free dinner, Once Upon a Time and of course, venting about our weeks. This week was no exception. After a successful run to Walmart and Whole Foods, we came home and prepared Caribbean-inspired cuisine which actually ended up being super good.
What was on the menu? Well, this was one of the times that I had an idea in my head, tried it out, and it WORKED. Maybe I’m too excited about that? Nah. Worth it. Anyways, our family dinner this week was coconut cilantro chicken nuggets, sautéed kale and onions, and, of course, fried plantains. And guess what? You get ALL 3 recipes in ONE post. That’s right, count ’em: THREE. That’s how good it was. And props to Helena for making the kale! Hope y’all enjoy it!
PS: We also made cookies but those did not last long enough to be photographed. And neither did the dough, for that matter. Sorry, not sorry! But if y’all are ever in Charleston, be sure to check out the Dessert Island Bakers booth at the Market!
Coconut Cilantro Chicken Nuggets
1 lb chicken breasts, cut into small pieces (think chickfila size)
2 tbsp arrowroot starch
1 tsp sea salt
1 tsp pepper
1 tsp paprika
1 tbsp lime juice
1 1/2 cups shredded coconut
1 tbsp dried cilantro
1. Preheat oven to 400.
2. Mix the arrowroot starch, salt, pepper and paprika together in a small bowl.
3. In a separate bowl, whisk the eggs and lime juice together.
4. In yet another bowl, mix the coconut and cilantro. (Worth all of the bowls, I promise)
5. Coat the chicken nuggets in the arrowroot mixture, then the egg, followed by the coconut and cilantro mixture. Be sure to get the chicken nice and covered with the coconut.
6. Place the chicken nuggets on a pan covered in parchment paper and bake for 20 minutes.
Sautéed Kale and Onions
1 large bunch of kale, chopped
1/2 onion, chopped
1 tbsp garlic powder (or minced garlic)
1 1/2 tsp cumin
Sea salt and Pepper to taste
Coconut oil for the pan
1. Heat the oil in a pan over medium heat.
2. Add the onions and spices and cook until the onions are browned.
3. Add the kale and cover the pan, cooking until the kale is wilted.
Fried Plantains (aka heaven)
2 ripe plantains
1 tsp sea salt
1 tsp pepper
1 tbsp cinnamon
4 tbsp coconut oil
1. Cut the plantains into thick rounds (at least 1/2 inch thick).
2. Heat 2 tbsp oil in the pan over medium heat.
3. When the oil is nice and hot, place half of the plantain slices in the pan.
4. Add the spices and let cook for about 3 minutes, or until the bottom of the plantains start to blacken.
5. Flip and let the plantains brown on the other side, then move them to a paper towel-covered plate.
6. Heat the remaining oil on the stove and repeat with the other half of plantain slices.