Coconut Candy

Stuck with a coconut that my four year old niece coerced me into purchasing, I began to dream up delicious ways to use the white flesh.
I began by shredding it from the shell with a microplane fine grater.
Next I placed a thin layer upon a jellyroll pan and toasted it under the broiler.
As it toasted I let my niece grind the almonds
I melted about two cups of marshmallows with two tbsp of butter in a sauce pan.
In my Little Dipper crock pot I chopped six blocks of Ghiradelli dipping and candy-making bars, double chocolate.

When the marshmallow was melted I added about one tsp. of coconut and vanilla extract,
the almonds
and the toasted coconut.
I greased my hands and rolled the mixture into bit sized balls
and allowed my little helper to dip them in the chocolate.
And of course we added a chocolated covered almond to the top of each piece.

Store in an air tight container in the fridge.

Culture Collision - Fajita Fried Rice

Noticing a handful of leftovers in my fridge, I decided to cross food cultures, and in a stroke of culinary inspiration, I created what I'm now calling Fajita Fried Rice.

I started by cooking one cup of Jasmine Rice in a pot. Then in a skillet I heated olive oil and saute about a 1/4 cup of onion.

I took one grilled rib-eye stake and two grilled pork chops which were left overs and sliced them into thin strips and saute in the hot oil. I added coconut milk (only because I didn't have any broth or white wine) to help rehydrate the meat. I seasoned with taco seasoning and garlic.

I placed the meat mixture in a bowl and set aside. Wiped out the skillet and added more oil and onion before adding rice, soy sauce and two eggs (just a basic fried rice).

Then to the fried rice I added about 1 1/2 cup of grilled corn cut from the cob (also left overs) and fresh sliced roma tomatoes. Combine with meat and warm and serve.

I think this is one dish we will be making again - my whole family sure enjoyed it.