Delicious Coconut-Chocolate treat!

Oatmeal Coconut Chocolate Chip Cookies

From the

Delicious Living July 2010,  page 35 (revised).

I took it upon myself to revise the recipe directions so that it was easier to understand.

Dry ingredients

1/3 cup sweetened shredded coconut
1 1/2 cups rolled oats
1/2 cup dark chocolate chips
1/2 cup plus 2 tablespoons whole wheat flour
1/2 teaspoon baking soda
1/2 scant teaspoon sea salt

Wet ingredients

1/2 cup canola oil
1 teaspoon vanilla extract
3/4 cup unrefined brown sugar
1 large egg

How to prep and bake

1. Preheat oven to 350°. Spread coconut on a baking sheet  and cook until lightly golden, 5-7 minutes. Allow to cool.

2. Make the oat meal mixture (combine oats, chocolate chips and coconut in a medium bowl) and the flour mixture (sift together flour, baking soda and salt in another bowl).

3. In another large bowl, beat oil, vanilla and sugar on low speed. Add egg and beat until smooth. Stir in flour mixture just until smooth. Do not over mix. Stir in oat mixture just until combined.

4. Drop tablespoons of dough onto a lightly greased cookie sheet, spacing 1 1/2 inches apart.

5. Bake for 5-7 minutes rotate pan and bake another 5-7 minutes until cookie edges and centers are uniformly firm.

For chewier cookies, remove from oven when edges are set and centers are soft.

6. Cool 5 minutes; then transfer to a rack to cool completely.

Seat and enjoy cookies when they are still warm. Enjoy with a glass of milk or a cup of tea!

Now, that is what I call a scrumplicious treat.

No more deep-fried chicken!

Oven-Fried Chicken

My inspiration usually comes from different places. In 2010, I visited the Akin’s Natural Food Store and found the Delicious Living Magazine July 2010. Okay you know I was hooked on this one. The magazine itself sounds edible.

On pg. 35, I found two delightful recipes: Oven-Fried Chicken. and Oatmeal Coconut Chocolate- Chip Cookie.
Chicken that was not deep friend and a Chocolate and Coconut dessert. Mmmmhhhh! You surely cannot go wrong.

Word of Caution
You need two days needed to prepare and cook this meal. We found out the hard way. Just as we were getting ready to cook this meal Sunday night, we found out about that we had to marinate the chicken overnight.

Marinade ingredients

• 1 1/2 cups of low-fat butter milk
• 2 teaspoons sea salt, divided (used regular salt)
• 1/2 cup coarsely grated onion ( used a finely chopped whole medium onion)
• 1 teaspoon black pepper, divided
• 2 1/4 teaspoon dry mustard
• 2 tablespoon white vinegar

Coating ingredients

• 2 skinless, bone in chicken breast
• 4 skinless bone in chicken thighs ( used 6 pieces of skinless, boneless chicken breasts)
• 1 cup of panko or plain bread crumbs ( used the plain bread crumbs) also had a hard time with this word, crumps, crambs, cramps, oh! what is it?
• 3/4 teaspoon paprika
• 1/2 teaspoon dried thyme
• canola oil cooking spray.

Method
A day before cooking. Make the chicken marinade.
So, In a large container, whisk together buttermilk, 1 1/2 teaspoon salt, finely chopped onion, 3/4 teaspoon pepper, dry mustard, and vinegar. Add chicken. Cover and refrigerate overnight.

Day of cooking
Preheat Oven to 425ºF. Combine bread crumbs, paprika, remaining 1/2 teaspoon of salt
and 1/4 teaspoon pepper in a shallow dish. Crush thyme with fingers and add to bread crumbs mixture.

Remove chicken from marinade, scraping off excess (shaking was sufficient). Dredge the chicken in bread crumbs mixture and coat the chicken on all sides with cooking spray.

Place chicken, on baking rack ( or foil) placed in a rimmed backing dish. Bake until cooked through, 35-40 minutes.
Chicken should be cooked at 165ºF on the thermometer and looks golden brown when done.

We enjoyed this lovely chicken with Masala noodles ( akin to Ramen noodles) from the Indian store and mix of corn and peas.
Is that a scrumplicious meal or what?