I am back…..AND cooking….come taste.

Yep…got the computer all bandaged up.

We are feeling better {today}…floated in a crystalline pool. Life is good. Thank you for all your warm thoughts .

SO…

Figured I would whip up a bit of a tropical…touch of exotic as son number three called it…right after he politically mindedly said ‘ I’d give it a 9….IF I liked that kinda stuff’

How about some coconut encrusted chicken breast

with a little tangy sweet apricot and English mustard glaze.

put de apricot in the coconut….and shake it all up.

No…I am not on pain killers. Promise.

With a curried cous cous with dried cranberries and toasted walnuts….’cause I felt like it.

bring on the cous.

Both are easy peasy….and lovely on their own. If ya like stuff like that.

Ps…food styling and me…not the best buds.

But…..dayum…it was YUM.

Coconut encrusted chicken

4-6 chicken breasts

2 eggs

1 1/2 cup of sweetened coconut

3/4 cup of flour

salt and pepper to taste

a smidge of powdered chipolte…if you have it

1/2 cup of unsalted butter, melted

Apricot Jam ( I like low sugar)

Colemans english mustard (the wet…not the dry…also fantastic on steak…we learned this from our friend Darren. Thanks Darren.)

Turn oven on to 400 degrees. Whisk the eggs in a shallow bowl. Mix coconut, flour, s&P and chipotle in another shallow bowl. Pound breasts to an even size…about 1 inch. Dip breasts in egg….and then dredge into coconut mixture. place on a silpat (or parchment lined) cookie sheet. Drizzle melted butter over evenly…Place in oven for about 23 minutes…turn with spatula…and cook an additional 20 minutes. Oooh and inhale the intoxicating aroma of coconut butter and just a hint of chipotle. uuum.

While it is baking…and tropically scenting your abode…stir together the mustard and Jam…warm it on the stove. Don’t burn. When chicken is done and sufficiently browned add the glaze….and taste. Go ahead. Let your eyes roll behind your cabeza, It is natural. promise.

Cous Cous salad with dried cranberries and toasted walnuts

1 cup israeli or Med cous cous (bigger little balls)

olive oil

juice from an orange

1 tsp salt

1 tsp sugar (or agave syrup)

1 cup of dried cranberries

6 scallions sliced on the diagonal…fancy like.

handful of fresh chopped parsley

juice of one half of a lemon

A whisper...ok maybe a teaspoon or so...of sweet curry powder (I LOVE Penzeys)

1 cup of toasted chopped walnuts (toast in oven at 400…or on stovetop in stickproof pan only for a few minutes. You want toasted…not burned)

Cook cous cous…I added to boiling water with a touch of salt and olive oil…let simmer for 10 minutes…but if using a box…follow directions.

drain…add juice of the orange, salt pepper, agave, dried cranberries and chopped green scallions and parsley…stir…taste…taste again. add juice of a lemon for some brightness….and your toasted walnuts and the curry powder. Taste again…I give you permission.Add a few drizzles of olive oil. THEN… Add anything else your heart desires. Anything. I like to add LOVE. Umm Hmm.

LOVE to you all. truly…truly. Truly.