Cooking Method:

1. In a small mixing bowl,combine all-purpose flour,salt and black pepper.Mix well and set aside.
2. Pour beaten eggs in another bowl.
3. In a third bowl,combine Panko breadcrumbs and shredded coconut.Mix well.
4. Dip the shrimp into flour mixture, then in beaten egg, and then dredge the shrimp into the coconut mixture.
5. Preheat coconut oil in a large nonstick skillet  (add enough oil to cover the bottom of skillet).
6. Working in a batches,fry shrimp on both sides for about 3 minutes per sides or until golden brown.
7. transfer fried coconut shrimp to paper towel lined serving plate.
8. Serve with chili sauce.

Cooking Method:

1. Preheat your oven to 450 F (225 C).
2. In a large mixing bowl, combine all-purpose flour, baking powder and salt.Mix well.
3. Using a fork,cut the butter in.
4. Stir in the butternut squash, spinach and feta cheese.
5. Stir in the buttermilk and mix until well combined.
6. Form 10-12 small dough balls on a parchment-lined baking sheet.
7. Brush the tops with additional buttermilk.
8. Bake in preheated oven for 15-20 minutes,or until tops are golden and scones are baked through.
9. Serve butternut squash scones warm.

Slow Cooker Wine-Braised Beef Short Ribs

• 6 pounds (2.9 kg) beef short ribs,fat trimmed
• 1/2 cup (125 g) all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup (80 ml) olive oil
• 2 large yellow onions,peeled and chopped
• 2 medium carrots,peeled and chopped
• 1 stalk celery,chopped
• Dijon mustard
• 8 cloves garlic,peeled and halved
• 1 teaspoon dried herbes de Provence,crushed
• 14 1/2 oz (435 ml) diced tomatoes,undrained
• 1 cup(250 ml) reduced-sodium beef broth
• 1 cup (250 ml) Beaujolais wine
• 2 tablespoons cornstarch
• salt and freshly ground black pepper to taste

Cooking Method:

1. In a plastic bag,combine all-purpose flour,1/2 teaspoon salt and 1/4 teaspoon black pepper.Mix well.
2. Add beef ribs,a few at a time,and shake well to coat.
3. In a large nonstick skillet,heat olive oil over medium-high heat.
4. Working in a batches,brown ribs on all sides. Remove browned ribs from the skillet and transfer to slow cooker.
5. Drain and discard all but 2 tablespoons drippings from skillet.Add onions,carrots and celery and cook,stirring,for 10-15 minutes or until tender.
6. Stir in Dijon mustard and herbes de Provence.Cook,stirring,for a further 2 minutes.
7. Remove vegetable mixture from the skillet and transfer to slow cooker.Stir in tomatoes,beef broth and wine.
8. Cover slow cooker and cook on low-heat setting for 8-10 hours.
9. Using a slotted spoon,remove cooked ribs and vegetables from slow cooker,reserving a cooking liquid, and transfer to serving platter.
10. Cover cooked ribs and vegetables with aluminum foil and keep warm.
11. For the sauce,skim fat from reserved cooking liquid,measure 3 cups (750 ml) cooking Discard the remaining cooking liquid.
12. In saucepan, combine 3 cups (750 ml) cooking liquid and cornstarch.Cook,stirring,over medium-high heat until thickened and bubbly.
13. Cook,stirring,for a further 2 minutes.
14. Season to taste with salt and black pepper.
15. Pour sauce over beef ribs and vegetable and serve.

Oven Baked Pesto Chicken

Oven baked pesto chicken.Chicken breasts with pesto sauce,tomato and mozzarella cheese cooked in oven.Very easy and delicious chicken recipe!

• 1/4 cup (60 g) all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons olive oil
• 6 boneless and skinless chicken breasts
• 2 cups (500 ml) pesto sauce
• 6 tomato slices
• 6 mozzarella cheese slices

Cooking Method:

1. Preheat oven to 350 F (180 C).
2. In a small mixing bowl,combine dry ingredients.Mix well and set aside.
3. In a large nonstick skillet,heat olive oil over medium-high heat.
4. Dredge chicken breasts in flour mixture and place in skillet.
5. Brown chicken for 2 minutes (1 minute per side).
6. Remove from the skillet and transfer on a greased baking dish.
7.  Pour pesto sauce over chicken breasts and cover with aluminum foil.
8. Bake in preheated oven for 40 minutes or until chicken breasts are tender.
9. Uncover baked chicken breasts and top each chicken breast with tomato slice.
10. Place mozzarella slice over tomato.
11. Place under the broil and broil until cheese is melted.
12. Remove oven baked pesto chicken from the broiler and serve immediately.

Ingredients:

• olive oil
• 1 cup (250 g) sliced mushrooms
• 8 rashers lean bacon,sliced
• unsalted butter
• 1 tablespoon all-purpose flour
• 1 1/3 cup (350 ml) milk
• 1 cup (250 g) cooked chicken,chopped
• 13 oz (400g) tinned tomatoes,drained and chopped
• 1 teaspoon dried mixed herbs
• lasagna sheets
• 1 cup (250 ml) Greek yogurt
• 1 large egg,beaten
• 2 tablespoons grated Parmesan cheese
• sea salt and freshly ground black pepper

Cooking Method:

1. Heat olive oil in a sate pan.
2. Add sliced mushrooms and bacon and cook,stirring,for 5-8 minutes.Remove from the heat and set aside.
3. melt butter in a heavy saucepan.Add all-purpose flour and,using wooden spoon,stir well.
4. Stir in milk and bring slowly to a boil,stirring.
5. Add chicken,cooked mushrooms and bacon to the milk sauce.Stir well and season with sea salt and black pepper.
6. In a separate bowl,combine tomatoes,herbs and seasoning.Mix well.
7. Start to layer lasagna by placing some of tomato mixture in the base of ovenproof dish,followed by lasagna sheets,then by chicken mixture.
8. Continue,finishing with lasagna sheets on top.
9. In a small mixing bowl,combine beaten egg and Greek yogurt.Mix well and spread egg mixture over top of lasagna.
10. Sprinkle with grated Parmesan cheese and season with black pepper.
11. Preheat halogen oven to 400 F (200 C).
12. Place lasagna on high rack of halogen oven.Bake in preheated oven for 40 minutes.If it starts to darken on top,cover with aluminum foil.
13. Remove baked lasagna from turbo oven and serve immediately.More lasagna recipes>>>>>

Ingredients:

• 20 small shallots
• 2 1/2-3 pounds (1.14-1.4 kg) boneless and skinless chicken,cut into pieces
• 2 tablespoons unsalted butter
• 2 tablespoons sunflower oil
• 3 tablespoons all-purpose flour
• 1 cup (250 ml) dry white wine
• 2 1/2 cups (625 ml) boiling chicken stock
• 1 bouquet garni
• 1 teaspoon freshly squeezed lemon juice
• 3 cups,button mushrooms,stalks trimmed
• 1/3 cup (80 ml) heavy cream
• 3 tablespoons chopped fresh parsley
• salt and freshly ground black pepper,to taste

Cooking Method:

1. Place shallots in a bowl.Cover with boiling water and leave to soak.
2. Rinse chicken pieces under running cold water and pat dry with paper towel.
3. In a large frying pan,melt 1 tablespoon butter with sunflower oil.
4. Add chicken pieces and cook,turning occasionally,until lightly browned.
5. Using a slotted spoon,transfer cooked chicken pieces to slow cooker,leaving the juice behind.
6. Stir all-purpose flour into the pan juices,then blend in dry white wine.
7. Stir in chicken stock and add bouquet garni and lemon juice.
8. Bring mixture to the boil over high heat,stirring,until thickened.
9. Season with salt and black pepper and pout boiled mixture over chicken in slow cooker.
10. Drain soaked shallots.
11. Clean frying pan,add remaining 1 tablespoon butter and heat until melted.
12. Add mushrooms and shallots and cook,stirring,for 5 minutes,until lightly browned.Place over chicken in slow cooker.
13. Cover slow cooker and cook on high-heat setting for 3-4 hours,or until chicken is tender.
14. Using the slotted spoon,remove chicken and vegetables from slow cooker and transfer to warmed serving dish.
15. Add heavy cream and 2 tablespoons chopped parsley to creamy sauce and whisk well to combine.Season with salt and black pepper,if necessary.Pour sauce over chicken and vegetables.
16. Sprinkle chicken fricassee with remaining parsley.Serve immediately.
17. More slow cooker recipes>>>>>

Ingredients:

• 2/3 cup(160 g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon hot smoked paprika
• 1/2 teaspoon kosher salt
• 2 cups (500 g) shredded sharp Cheddar cheese
• 1/4 cup (60 g) unsalted butter,cubed
• 1/4 cup (60 g0 finely chopped walnuts

Ingredients:

• 2 6 oz (180 g) packages grilled chicken breasts,cut into 1-inch (2.5 cm) pieces
• 1/2 cup (125 g) frozen chopped onions,thawed and drained
• 10 3/4 oz (320 ml) can low-fat cream of celery soup
• 1/3 cup (80 ml) nonfat mayonnaise
• 2 tablespoons all-purpose flour
• 1 cup (250 g) chopped fresh celery
• 10 oz (300 g) package frozen broccoli florets,thawed and drained
• 1/2 teaspoon curry powder
• 1 tablespoon freshly squeezed lemon juice

Ingredients:

• 3 tablespoons unsalted melted butter
• 1 tablespoon chopped onion
• 1 teaspoon chopped fresh parsley
• 4 tablespoons all-purpose flour
• 1 cup (250 ml) hot milk
• 2 large eggs,beaten
• 6 hard-boiled eggs,peeled and chopped
• 1 1/2 cups (370 g) breadcrumbs
• salt and freshly ground black pepper to taste

Cooking Method:

1. Preheat peanut oil in deep-fryer to 350 F (175 C).
2. Heat melted butter in small saucepan.Add chopped onion and parsley and cook,stirring,for 2 minutes.
3. Stir in all-purpose flour.
4. Pour in hot milk,mix well and season with salt and black pepper.
5. Continue cooking 6-7 minutes over low heat,stirring often.
6. Remove saucepan from the heat,set aside and allow to cool.
7. In a large mixing bowl,combine chopped eggs and cooled sauce.Mix well.
8. Form egg mixture into croquettes.
9. Dip each croquette into beaten egg and then dredge with breadcrumbs.
10. Working in a batches,deep-fry 2 minutes.
11. More egg recipes>>>>>