Just Peachy Shake

Two Southern favorites, peaches and peanut butter, star in this frothy drink. Ingredients
· 1 pint frozen vanilla yogurt
· 1 medium peach, peeled, pitted, and cut up, or 1/2 cup frozen unsweetened peach slices
· 1 tablespoon honey
· 1 tablespoon creamy peanut butter
· Chopped fresh peach (optional)
· Finely chopped peanuts (optional)

Directions
1. In a blender container, combine frozen yogurt, cut-up fresh or frozen peach, honey, and peanut butter. Cover and blend until smooth.
2. Pour into 2 glasses. If desired, garnish each serving with chopped peach and finely chopped peanuts. Makes 2 (6-ounce) servings.

Coconut Shrimp Kabobs and Island Coconut Salsa

Coconut Shrimp Kabobs with Island Coconut Salsa

1 lb. shell-on shrimp, uncooked
1/3 cup coconut milk, canned and sweetened
2 tablespoons lime juice
1 garlic clove, crushed
1 teaspoon red chili peppers, seeded and minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground white pepper
12 to 18 fresh pineapple chunks

Island Coconut Salsa

1 cup flaked coconut
1 cup chopped cilantro
1 cup chopped green onion
2 tablespoons fresh lime juice
2 tablespoons minced fresh ginger
1 to 2 teaspoons minced garlic clove
1/2 teaspoon sea salt
1/2 cup olive oil or macadamia nut oil

Peel and devein shrimp retaining tails; set aside. Combine coconut milk, lime juice, garlic, red peppers, cumin, coriander and pepper; pour over shrimp. Marinate no more than 1 hour. Thread shrimp and pineapple chunks on skewers. Broil or grill, 3 minutes per side, or until shrimp are done. Arrange coconut shrimp on large lettuce leaves. Serve with Island Coconut Salsa on the side.

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More About Dianne Ronnow: If you love coconut shrimp, check out the website at Coconut-Shrimp.com. Thousands of people are losing weight and getting healthier with coconut oil diets. Find out what their Coconut Oil Diet Secrets are!

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Coconut Pecan Brownies Recipe

By Griffin Wetzstein
Ingredients
3/4 cup pecan halves, coarsely chopped
4 eggs
2 cups packed brown sugar
1 1/2 sticks (3/4 cup) salted butter, melted
4 ounces unsweetened baking chocolate, melted
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup flaked coconut

Frosting:
32 pecan halves
1/4 cup packed brown sugar
3/4 cup pecan halves, coarsely chopped
1 can ready-to-spread vanilla frosting

Hardware
Whisk
Large bowl
Medium bowl
Small microwave safe bowl
13x9-inch baking pan

Step 1: Preheat oven to 350 degrees F.
Step 2: Lightly grease a 13x9-inch baking pan; set aside.
Step 3: In a small microwave safe bowl, place the butter and baking chocolate. Microwave at medium setting for 1 minute; stir mixture. Microwave for additional 30 second intervals until chocolate and butter are combined and smooth; set aside.
Step 4: In a large bowl, whisk together the eggs and 2 cups of packed brown sugar until well blended.
Step 5: Add chocolate mixture and vanilla extract; mix well.
Step 6: Stir in flour and salt until well blended.
Step 7: Stir in 1/2 cup of coconut and 3/4 cup of chopped pecans.
Step 8: Pour batter into prepared 13x9-inch baking pan.
Step 9: Bake 30 minutes; do not overbake. Cool completely.

Frosting:
Step 1: In a medium bowl, mix together 1/2 cup coconut, 1/4 cup packed brown sugar, and 3/4 cup chopped pecans; spread over brownies.
Step 2: Place a pecan half on top of each cut brownie square.

Makes 32 brownies.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

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Beef Larnar -Thailand food

Ingredients
2 to 4 dried red chili peppers or 1/2 to 1 teaspoon crushed red pepper
1/4 cup water
2 tablespoons lemon juice
2 tablespoons soy sauce
1 tablespoon cooking oil
1 to 1-1/4 teaspoons fish sauce or nuoc cham
2 to 4 cloves garlic, quartered
1 pound beef top round steak
1 tablespoon cooking oil
4 cups broccoli flowerets
2 cups hot cooked rice
Chili pepper (optional)

Directions
1. For Nam Prick, if using dried peppers, wear rubber gloves to cut open dried red chili peppers. Discard stems and seeds; cut up peppers. Place peppers in bowl and cover with boiling water. Let peppers stand for 45 minutes to 1 hour. Drain. In a blender container combine soaked peppers or crushed red pepper; the 1/4 cupm water; the lemon juice; soy sauce; cooking oil; fish sauce or nuoc cham; and garlic cloves. Cover and blend until mixture is nearly smooth. Set aside.
2. Trim fat from beef. Partially freeze beef. Thinly slice across grain into bite-size strips. Set aside.
3. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry broccoli in hot oil for 3 to 4 minutes or until crisp-tender. Remove broccoli from the wok.
4. Add half of the beef to the hot wok. Stir-fry for 2 to 3 mintues or to desired doneness. Remove beef from the wok. Repeat with remaining beef. Return all beef to the wok.
5. Stir Nam Prik; add to the center of the wok. Return broccoli to the wok. Stir all ingredients together to coat with Nam Prik. Bring to boiling. Cover and cook 1 mintue more or until heated through. Serve immediately with hot cooked rice. Garnish with chili pepper, if desired. Makes 4 servings.

Nutrition facts per serving:
calories: 363
total fat: 13g
saturated fat: 3g
cholesterol: 73mg
sodium: 662mg
carbohydrate: 30g
protein: 33g

source : bhg.com