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Karista Bennett

Karista Bennett

Chef & Food Writer

Coconut Pecan Crusted Chicken with Sweet and Spicy Apricot Sauce

October 23, 2012 by Karista 67 Comments

Coconut Pecan Crusted Chicken
www.karistaskitchen.com

Sauces reign supreme at the Bennett Camp.  And why you might ask?

I blame it on culinary school.  Almost every entrée recipe I learned to prepare had some sort of brilliant sauce.  I loved practicing sauces.  I relished the challenge of tweaking them to my tastes and adding new and unusual flavors.

The Bennett Crew loved sampling my sauces.  In fact, my happy little family came to expect a sauce over every entrée I served.

Until one day… I prepared a Pork Milanese.  Milanese doesn’t have a sauce.  So I served it traditionally. Without a sauce.

www.karistaskitchen.com

Everyone sat quietly at the table, looking at their plates.  Not a peep.  I asked my sassy family why they weren’t eating their dinner and my handsome husband replied “where’s the sauce?”

Hmmm.   Never saw that one coming.  I told my family a Milanese doesn’t come with a sauce.  To which my youngest sassy gal replied “but I’d like to have a sauce Mom”.   Well, who could resist those sweet words coming from a  three year old.

Back into the kitchen I whipped up a little sauce for the Milanese.  Today, almost everything I serve the Bennett Crew comes with a sauce.  😉

Coconut Pecan Crusted Chicken with Sweet and Spicy Apricot Sauce

I’ve paired one of my fave little sauces with this Coconut Pecan Crusted Chicken dish.  You can also find this sauce paired with my Thai Shrimp Cakes and it’s just as lovely over grilled pork and chicken.

Serves 4

Ingredients

4 chicken breasts or 6 chicken thighs (boneless/skinless)

1 ½ cups shredded coconut

1 cup chopped pecans

½ cup all purpose flour

2 eggs, whisked with a tablespoon of water

Salt and fresh cracked black pepper

Chopped Italian parsley for garnish

Parchment lined baking sheet

Sweet and Spicy Apricot Sauce (recipe below)

Directions

Pre-heat the oven to 400F.

In a food processor add the coconut and pecans and pulse until nicely ground together, like bread crumbs.  Set aside.  Per a lovely readers comments, a few tablespoons of panko can be added to the breading for a little extra texture and crunch.

Set out three bowls. One with flour, one with egg wash and the last one with the coconut pecan mixture.

Season the chicken with salt and black pepper.

Lightly dust the chicken in the flour, then the egg wash and then press them into the coconut pecan mixture.  Place them on a platter. Cover with plastic wrap and refrigerate for about 15-30 minutes.  This step can be done in the morning and then baked in the evening for dinner.

Transfer the chicken to a parchment lined baking sheet. Place the baking sheet in the pre-heated oven for about 20-30 minutes, depending on thickness or until the chicken is done.  I cook my chicken until the internal temperature reaches about 160F. I highly recommend having a meat thermometer handy for cooking poultry and meat.

Once the chicken is done, take the chicken out of the oven and let it sit for about 5 minutes before serving.

Ladle a bit of the sauce onto four plates.  Place a piece of chicken on the sauce and garnish with chopped fresh Italian parsley.  Serve with coconut rice and fresh greens with a sesame dressing.

Sweet and Spicy Apricot Sauce

½ cup apricot preserves

1-2 teaspoon grated fresh ginger

3 tablespoons of sweet chili sauce from Thai kitchen

¼ cup water, white wine, sherry or Saki

In a bowl mix together all the ingredients.  You can lightly warm the sauce in a small pan stove top or in the microwave.  Don’t over warm or the sauce will be too runny.  The sauce will thin once it’s paired with the warm chicken.

Related articles
  • Pecan Crusted Chicken (hauteapplepie.com)
  • Day 22 of The 2012 Apple Challenge: Chicken with Tomato & Apple Sauce (thegazette.com)
  • Simple Supper Friday: Chicken Broccoli Alfredo (paleoinpdx.com)
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Filed Under: Chicken, Karista's Kitchen, Kid Friendly, Main Dish, Sauces, Salsas and More Tagged With: apricot, apricot sauce, blog, Chicken, coconut, cooking, dinner, family, food, freshlypressed, jam, life, pecan, Recipe, sauce, Thai

Reader Interactions

Comments

  1. frugalfeeding says

    October 23, 2012 at 11:18 am

    Great looking sauce – it has just the right consistency! Lovely recipe too, of course 🙂

    Reply
    • Karista says

      October 23, 2012 at 11:24 am

      Thanks Frugal!! Lovin’ your new facebook page photo!

      Reply
  2. janelle says

    October 23, 2012 at 2:36 pm

    sounds like I need to come over for dinner!

    Reply
    • Karista says

      October 23, 2012 at 5:33 pm

      You are welcome anytime my friend!! 🙂

      Reply
  3. talkoftomatoes says

    October 23, 2012 at 2:37 pm

    Sounds like I need to come over for dinner!!! 😉 miss you!

    Reply
  4. Christine @ The Savoury Traveller says

    October 23, 2012 at 3:07 pm

    Looks yummy as always! I definitely noticed your saucy fanaticism when I started following your blog 😉 Definitely one of those fundamental skills that can be a hole in the untrained homecook’s game (like mine!) Luckily, you’re here to change all that!

    Reply
    • Karista says

      October 23, 2012 at 5:35 pm

      Hahaha! A simple sauce seems to elevate even the ordinary. My fave are pan sauces, simply prepared and complex in flavor.

      Reply
  5. Christine @ The Savoury Traveller says

    October 23, 2012 at 3:08 pm

    Looks yummy as always! I definitely noticed your saucy fanaticism when I started following your blog 😉 It can definitely be a hole in the game of homecooks (like me!) but luckily you’re here to change all that!

    Reply
  6. EverydayMaven says

    October 23, 2012 at 3:09 pm

    That is really funny and that chicken looks amazing – I love that combo!

    Reply
    • Karista says

      October 23, 2012 at 5:37 pm

      Thanks Alyssa! I’ve made this one for years but never got around to blogging it. I feel like such a procrastinator sometimes. So fabulous seeing you last night!

      Reply
  7. Danny says

    October 23, 2012 at 3:20 pm

    I started reading your headline and thought you were posting about a dessert, then BAM — it turns out to be chicken. You got me Karista, you’re good! Seriously, I love this dish for the blending of the savory and the sweet flavors/ingredients – this is another winner.

    Reply
    • Karista says

      October 23, 2012 at 5:38 pm

      Hahahaha!!! So funny Danny. Thanks so much. It is delish and sometimes I make them with chicken tenders and I’ve also made it with large shrimp. Yum!

      Reply
      • Danny says

        October 23, 2012 at 6:04 pm

        love the suggestion of shrimp — can’t get enough of those. thanks for another great posting!

        Reply
  8. yummychunklet says

    October 23, 2012 at 3:25 pm

    I love this sweet idea for a chicken coating!

    Reply
    • Karista says

      October 23, 2012 at 5:39 pm

      Thank you! It really is a great crust for chicken or pork. And on occasion I’ve used large shrimp. 🙂

      Reply
  9. Bam's Kitchen says

    October 23, 2012 at 4:42 pm

    Hello Little Sauce Guru… This sounds so perfect for the autumn season. Love the pecans and apricot sauce. I bet there was a few months of training just on sauces for culinary school, am I correct? After all the sauces are what brings this dish to a whole new level. Take care, BAM

    Reply
    • Karista says

      October 23, 2012 at 5:45 pm

      Hahaha! Thanks Bam! It is a fun and festive dish and easily prepared on a weeknight which is what I love. I did have some training in sauces, mostly the basics and pan sauces, nothing too fancy. I don’t typically prepare slow simmered or reduction sauces unless I’m cooking for a special occasion, but a pan sauce is the ticket for grilled/roasted meats, poultry and fish. Have a fabulous day my friend!

      Reply
  10. Barbara Bamber | justasmidgen says

    October 23, 2012 at 7:11 pm

    Your photo took a moment to upload.. suddenly it appeared.. and I was smitten, lol! I haven’t seen a crusted chicken with such nice big pieces in the coating.. so much more texture going on. Your sauce story is so cute!! I rarely make sauces, but now you have me thinking.. xx

    Reply
    • Karista says

      October 24, 2012 at 11:27 am

      Thanks Smidge! You know, my sassy family loves chicken thighs. So instead of the usual coated chicken breast or breast cutlets I used organic chicken thighs and it did turn out moist, juicy and flavorful. I just have to cook them a bit longer in the oven. I love quick pan sauces and make them with most meals. I should do a post on five quick pan sauces. My basic go to is a fat (butter or whatever fat I used to pan sear fish/chicken/pork) some finely diced shallots, a few fresh chopped herbs, wine, reduce by half and then another pat of butter to gloss the sauce. Season to taste with salt and pepper. That’s nice over a piece of fish. 🙂 The fussy sauces I save for Christmas and Thanksgiving LOL!

      Reply
  11. ArbitraryAmbrosia says

    October 23, 2012 at 7:36 pm

    What a lovely picture you painted. I can almost hear your sassy little one asking for the sauce. And honestly, I don’t blame her. A good sauce makes everything a little better, ha. Thanks for another great recipe, Karista!

    Reply
    • Karista says

      October 24, 2012 at 11:22 am

      Thank you. You’re so welcome Amber! Yes, my sassy little three year old is now 14. And still sassy. 🙂 But a sweet sassy.

      Reply
  12. cookinginsens says

    October 24, 2012 at 1:41 am

    Really like your sauce.

    Reply
    • Karista says

      October 24, 2012 at 11:12 am

      Thanks so much Rosemary! 🙂

      Reply
  13. gardenfreshtomatoes says

    October 24, 2012 at 4:43 am

    Love the story…We have the opposite problem. Sauces so rarely appear, that they have occasionally been made, and not served….just forgotten on the stove until the Cleanup Person finds them. And sighs heavily, since he’s usually the guy who decided he wanted sauce that night!

    Reply
    • Karista says

      October 24, 2012 at 11:13 am

      Hahahaha! Oh you so crack me up! I wish we’d live closer so we could have coffee sometime. 🙂

      Reply
  14. itsgoodtobethecook says

    October 24, 2012 at 4:59 am

    OMG! This looks unbelievable. Yummmm

    Reply
    • Karista says

      October 24, 2012 at 11:14 am

      Thank you so much! My family actually loves this one… as long as it comes with a sauce. 🙂

      Reply
  15. peasepudding says

    October 24, 2012 at 10:04 am

    Our families don’t realize how spoilt they are, never regular old food hey!

    Reply
    • Karista says

      October 24, 2012 at 11:16 am

      hahaha! No they don’t! Nothing regular or ordinary right? Thanks for stopping by! I must get over to your blog to see what your up to. Always something delicious!

      Reply
  16. Cara Olsen says

    October 24, 2012 at 10:17 am

    The pictures you take of your finished product are always so incredibly lovely. A good picture sells the deal, or at lest that’s how I feel. Even with books, if the cover is striking enough, but the content not my normal interest, I’ll still pick it up, passing over my traditional tastes. Anyway . . . a little blather, but I thought I would commend you on your photography. 😉

    Karista, I’m going to have to say I agree with the majority of the Bennet clan. I, too, MUST have a sauce to accompany my meal. Unless it’s soup, I want something to dip into. So glad you paired this with the apricot sauce — it looks phenomenal, as usual!

    ~ Cara

    Reply
    • Karista says

      October 24, 2012 at 11:21 am

      Thank you Cara!! The visual is so important and something as a chef I am always concerned about. But of course it has to taste good to. 🙂 I’m so glad you agree with my sassy family! I too love a sauce but not nearly as much as they do. Hahaha! Hope you’re doing well my friend! Hugs to ya, Karista

      Reply
  17. Shut Up & Cook says

    October 24, 2012 at 11:51 am

    I love the image of them all sitting there, indignant and somewhat upset by the lack of sauce.

    I mean clearly…come on!

    The real question is, when are you going to have me over for a sauce making lesson?!

    Reply
    • Karista says

      October 24, 2012 at 12:40 pm

      Hahaha!! Anytime my friend! Another gal asked me the same, I think I should my next post should be five simple pan sauces. 🙂

      Reply
      • Shut Up & Cook says

        October 24, 2012 at 7:59 pm

        Yes please!!

        Reply
    • Karista says

      October 24, 2012 at 12:42 pm

      I forwarded an email to Janelle about Food Network open call next saturday. Thought you would be great! Let me know if you want me to forward you the email, but you may have already gotten it.

      Reply
      • Shut Up & Cook says

        October 24, 2012 at 7:58 pm

        I got it…am contemplating in fact! 🙂 Crazy?!

        Reply
        • Karista says

          October 25, 2012 at 8:23 am

          You were the first person I thought of when I got the email. 🙂 Honestly, I did some tv/film many, many, many years ago and if I had a talent agency now, I’d hire you on the spot Miss! I have to teach a class that day, but I may swing by early just for the hell of it. It might be fun just to see it all in action or to meet a celeb chef!

          Reply
          • Shut Up & Cook says

            October 25, 2012 at 12:02 pm

            Can I just take you everwhere with me for self-esteem boosts please? You are the sweetest!

            If I go, I’d go in the morning, so if you’re serious, let’s go together! That would be way more fun! 10a?!

      • Karista says

        October 26, 2012 at 8:15 am

        Let’s do it! I have to teach a class at 3 that day and it’s about a 2 hour prep so I need to scoot no later than noon. I’ll get there around 9am and hold a spot for you. I have a feeling every foodie, chef and thier furry friends will be at this audition. My email is [email protected] . Have a fabulous weekend!

        Reply
  18. Tandy says

    October 25, 2012 at 1:11 am

    I would also want this sauce! Funny enough, last night I made an orange reduction with ginger and thyme for some pork chops – and it made a huge difference 🙂

    Reply
    • Karista says

      October 25, 2012 at 8:24 am

      Tandy your sauce sounds fantastic!! Blog it soon? 🙂

      Reply
  19. Sarah | Curious Cuisiniere says

    October 25, 2012 at 8:37 am

    I have coconut and pecans in the pantry. This is a must try!

    Reply
    • Karista says

      October 25, 2012 at 9:18 am

      Don’t you love it when you have all the ingredients in the pantry or frig and you don’t have to run to the market? LOL! Hope you like the recipe and thanks so much for stopping by!

      Reply
  20. [email protected] says

    October 25, 2012 at 9:47 am

    I’m a saucy girl too…love Michel Roux’s sauce book.
    In Dusseldorf yesterday getting a fische brötchen (herring and onion on a crusty white roll) and I asked for sauce… My favorite is a white creamy one with apple and onion. Had to ask like three times. Lady says “nobody puts sauce on a fish brötchen” and I’m like well,I do!

    Reply
    • Karista says

      October 26, 2012 at 8:11 am

      Oh Wow! Back in Germany? How fun. I can imagine the delicious food you can find there. Sounds divine!
      You made me howl with laughter this morning. You’re definitely a saucy gal too. 🙂 Have a wonderful time in Germany Wendy!

      Reply
  21. The Blissful Adventurer says

    October 25, 2012 at 1:30 pm

    This looks so damn good! I need to break this one out perhaps for company 🙂 Love the way your site is looking these days!

    Reply
    • Karista says

      October 26, 2012 at 8:08 am

      Thanks Michael! Sometimes I use large Gulf shrimp instead of chicken and then sometimes I use this sauce with roast pork tenderloin or pan seared medallions. So many options! I think this blog is a constant labor of love and definitely more time and work than I anticipated. LOL! Hope you’re loving SF!!

      Reply
      • The Blissful Adventurer says

        October 30, 2012 at 9:16 am

        I am having a good time..trying to get my world together and work 🙂

        Reply
  22. bitsandbreadcrumbs says

    October 25, 2012 at 9:26 pm

    A perfect sauce…spicy and apricot, yum! And then paired with pecans and coconut on chicken, it just sounds outstanding.You truly are the queen of sauces Karista! Another beautiful idea, recipe and dish.

    Reply
    • Karista says

      October 26, 2012 at 8:04 am

      Haha! Thanks Betsy! I love this particular sauce, mostly because I can top grilled chicken, a roasted pork tenderloin or even fish. Makes for a plate lickin’ dinner. 🙂 Have a super fabulous weekend!

      Reply
  23. richardmcgary says

    October 26, 2012 at 8:14 am

    I love the flavor combination and the photo is beautiful.

    Reply
    • Karista says

      October 26, 2012 at 9:47 am

      Thanks Richard! This is one of my favorite quick sauces. I could eat it right out of the bowl. LOL!

      Reply
  24. saffronandhoney says

    October 26, 2012 at 1:49 pm

    My first thought: I want to try some of that sauce right off of that plate in the picture :). This looks like a wonderful, fresh new take on chicken – delicious!

    Reply
    • Karista says

      October 26, 2012 at 4:21 pm

      It really is so tasty I could actually lick my plate! Thanks Ksenia! I hope I’m spelling your name correctly 🙂

      Reply
      • saffronandhoney says

        October 26, 2012 at 5:58 pm

        You are 🙂 and licking that plate was definitely part of that first thought haha

        Reply
  25. The Culinary Chase (@culinarychase) says

    October 26, 2012 at 5:23 pm

    Sweet and spicy = delicious! Thanks for sharing. Cheers!

    Reply
    • Karista says

      October 28, 2012 at 8:33 pm

      Thanks so much for stopping by! Hope you enjoy the recipe. Delicious Wishes 🙂

      Reply
  26. Karen says

    October 27, 2012 at 12:03 pm

    Well this dish must really please your family…it sounds terrific.

    Reply
    • Karista says

      October 28, 2012 at 8:34 pm

      Oh they do love this one Karen. Especially with the sauce 🙂 Sounds like you’re having a blast in Europe! Can’t wait to head on over and catch up on your delicious posts.

      Reply
  27. girlinafoodfrenzy says

    October 28, 2012 at 4:18 am

    One of my favourite chicken dishes at this great Malaysian place (uses coconut) in its crust/batter. I’m thinking that this recipe is definitely into a good thing! I’ve yet to try it at home (and with pecans no less.) As for your sassy sauces (your family know that you are definitely into a good thing,) I’ve no doubt that there’s not a dish that gets by without that extra special touch (aka) sauce!

    Reply
    • Karista says

      October 28, 2012 at 8:36 pm

      Hahaha! So true Alli. I always think about the topping/sauce/salsa or condiment to go with the main dish. I do love using coconut in recipes. Coconut milk, coconut, and I recently had this divine Thai Shrimp soup that had a hint of coconut but I could really taste the kaffir lime leaves. Yum! I think I’m going to have to find a recipe for that soup. Have one?

      Reply
  28. Liz says

    April 19, 2013 at 9:56 am

    I can’t wait to try this! Question: does the crust adhere well to the chicken? I’ve had problems with this in the past. Is there a way to making it stick better? Maybe add some panko? Not sure. Or flash frying it on stovetop rather than oven frying? I’d love to hear your thoughts…thanks!

    Reply
    • Karista says

      April 19, 2013 at 10:59 am

      Hi Liz, Thanks for the comment. The best way to keep ingredients adhered to chicken is to be sure to dust in flour and then dip in egg wash prior to rolling in the crust ingredients. Both the addition of a few tablespoons of panko and a little pan searing prior to baking also helps. I don’t use the panko in this recipe, but definitely it can be added as well as lends a little extra crunchy texture to the chicken. Delicious Wishes! Karista

      Reply
  29. Amanda says

    October 5, 2014 at 5:34 am

    This looks amazing…Is the coconut supposed to be sweetened or unsweetened?

    Reply
    • bennett says

      October 5, 2014 at 9:49 am

      Hi Amanda, Either sweetened or unsweetened coconut will work just fine. Enjoy!

      Reply
  30. therealmckoy_13 says

    May 21, 2015 at 10:12 am

    Good combination of protein and the sauce. Hope you post more and gives happiness to everyone. Thank you. I really like this

    Reply

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  1. Oven Fried Pecan Chicken | familyrecipebooks says:
    November 9, 2012 at 8:01 am

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A few of my favorite spring recipes from THE OREGO A few of my favorite spring recipes from THE OREGON FARM TABLE COOKBOOK. 💕

Find the book at most local bookstores or wherever books are sold! To purchase a signed copy please DM me. Happy Monday! #oregonfarmtablecookbook #springrecipes #cooking #recipes #oregonfood
For me, there is something dreamy about braised or For me, there is something dreamy about braised or roasted spring leeks. I think it might be how the roasting and braising process creates such a soft, tender and slightly buttery texture with a lovely caramelized flavor. When prepared with one of these methods, leeks become the star ingredient in most any recipe. 

I admit, I often roast or braise leeks as a side dish. But they also make the most delicious main ingredient in this Rustic Leek Tart. I also use them on flatbread, in pastas, in a roasted vegetable salad or as a base for grilled fish or chicken and then topped with a lovely sauce. 😉 I’ll post that recipe soon. 

Until then, I’ve listed a recipe below for roasted leeks and you’ll find that delicious Rustic Leek Tart in my book, THE OREGON FARM TABLE COOKBOOK, available wherever books are sold but also at many local bookshops! 

Roasted Spring Leeks
Serves 4
Ingredients
12 spring leeks or baby leeks (small thin leeks), about 2-3 per person
2 tablespoons extra virgin olive oil
1 teaspoon fresh lemon thyme leaves
Sea salt and freshly cracked black pepper
1/3 cup vegetable broth or water 
Directions
Pre-heat the oven to 400F. 
Trim up the root ends - but don’t cut the root completely off or your leeks will fall apart. Trim the tops just an inch or two above where the white part ends, leaving about an inch or two of dark green tops.
Place the leeks in a large baking dish. Toss with the olive oil and then arrange them in a single layer. 
Sprinkle with salt, pepper and fresh lemon thyme leaves. 
Place the baking pan in the oven and let the leeks roast for about 10 minutes. Then add the vegetable broth or water to the baking dish and let the leeks cook another 10-15 minutes or until 
they are tender and somewhat golden brown. The broth/water will keep the leeks moist while roasting. 
Serve as a side dish or dice the roasted leeks and add to a spring soup, stew, frittata, quiche or Wild rice pilaf. #springrecipes #leeks
A little thought nugget for the day. 🙏🏻💙 A little thought nugget for the day. 🙏🏻💙 
#thoughtnuggets 
#thoughtoftheday #quotestoliveby
Oh happy day it's Friday! In honor of this last da Oh happy day it's Friday! In honor of this last day of the work week, I'm making pasta tonight. 

Petite spring peas are one of my favorite springtime veggies. I love using them in recipes with fresh mint and brown butter like this Linguine with Brown Butter, Peas and Mint. It couldn't be easier or more delicious!  Or more perfect for a Friday. 🥂

I love to pair this with a crisp, dry chardonnay but honestly, it's Friday so pair it with whatever makes you happy! 😊

Link to the recipe is in my profile! 

#foodwinewomen #bhgfood #womenchefs #oprah #sunsetmag #magnolia #onmytable #pdxfood #whatimeating #shareyourtable #dinnerideas #heresmyfood #thecookfeed #realsimple #foodista #inmykitchen #igfoodies #foodwriter #cookbookauthor #thefeedfeed #feedfeed #springfood #fridayvibes
I watched a documentary this week and it left me f I watched a documentary this week and it left me feeling devastated for our 
Mother Earth. Near the end of the film, I couldn’t hold it in any longer and I let the tears roll down my face. As crushing as this documentary is, I also know there are two sides to every story.

I’m talking about the documentary Seaspiracy. It is a “film that documents the harm humans are doing to marine species and uncovers alarming global corruption.” Now, as one of our local Oregon small fisheries says, “This is an important issue that is indirectly about us, and so we want to help clear the air since commercial fishing is NOT a one size fits all industry.” I’m so glad they wrote this response. You will find their post here: @portorfordsustainableseafood It is a must-read and mirrors my thoughts as well.

As I watched the documentary I noted the same issues that are mentioned in Port Orford 
Sustainable Seafoods response. I even said to Mr. B “The film doesn’t mention a single US fishery”! I thought this an interesting omission, so I set out to research the documentary for accuracy. I researched certifications, regulations, fishing methods, and the subject of “bycatch”. 

What I realize is that our small fisheries like Port Orford are prime examples of responsible and sustainable fishing. These small fishing communities are the same places that get overlooked and forgotten about in films like Seaspiracy.

I agree there are countries around our world abusing our oceans and over-fishing many fish species and it needs to stop. I applaud organizations like Monterey Bay Aquarium for their sustainable seafood programs and their commitment to the preservation of our oceans. But the best way for all of us to help stop this abuse is to support our local small fisheries and small family farms.This is why I only purchase LOCAL seafood from our small fisheries here on the Pacific coast of Oregon or regionally from the Pacific Northwest. It’s the reason I only purchase LOCALLY grown produce, meat, and poultry from small family farmers, farm markets, and market co-ops in my community. 

CONTINUES in comments below...
A little something sweet for the holiday weekend. A little something sweet for the holiday weekend. Mexican Cocadas! These sweet and simple cookies are a perfect ending to a festive meal. I love to dip them in dark chocolate for an extra special indulgence.

Speaking of delicious recipes, I’ve got a talented friend, Naomi over at @alifedelicious, who is going through a bit of a health crisis. I’d love to send her as much support as I can so I’m asking you to head over to her feed and give her a follow. Naomi develops a gorgeous variety of recipes and I drool every time they hit my feed. I know you won’t be disappointed!! Thank you for supporting our fellow foodies!! 

Just in case you need a weekend treat, I’ve posted this cookie recipe below. 🥰

Mexican Cocadas
Makes 12-16
Ingredients
1 package sweetened angel flaked coconut (about 4 ½ - 5 cups)
1 14 oz can sweetened condensed milk 
1 teaspoon vanilla extract
1/3 cup chopped toasted almonds
For the Mexican Chocolate Ganache (optional)
8 ounces semi-sweet or dark chocolate chips or broken into pieces
3 tablespoons heavy cream
1 tablespoon light corn syrup
1 teaspoon ground cinnamon
Directions
Heat the oven to 375F.
Mix together the coconut, condensed milk, vanilla extract and toasted almonds. Let the 
mixture sit for about 15 minutes. 
Scoop or using a tablespoon roll into a ball and place on a parchment lined baking sheet. 
Bake for about 15-20 minutes. I like to use a medium muffin batter scoop. Let the cookies 
cool and then transfer them to a cooling rack. 
Once the cookies are cool you can mix together the Mexican chocolate ganache. To make 
the ganache, place the chocolate in a double boiler over medium heat and whisk in the 
heavy cream, corn syrup and cinnamon. When the chocolate is melted and creamy it’s 
ready for dipping. 
Dip the bottom of each cookie into the ganache and place on a parchment sheet to set.
Since I’m about all things local flower farms to Since I’m about all things local flower farms today I thought I’d post a picture of my Rose Petal Jelly. Can you say luxurious and indulgence for your morning toast? 

This is one of my favorite jelly recipes especially during spring. It’s made with dried rose petals and it’s sweet and fragrant and such a delight to taste. It certainly makes my morning biscuits or scones more enjoyable. You can find this luscious recipe in my book, The Oregon Farm Table Cookbook along with a plethora of other delicious farm fresh recipes. A link to the book is in my profile. 

Happy Spring! 💐💕
“Flower work is heart work”. 💐💕 The love “Flower work is heart work”. 💐💕 The lovely  sentiment from Chelsea Willis, Owner of @sweetdelilahfarm on Sauvie Island in Portland. This gorgeous flower farm is highlighted in my book, The Oregon Farm Table Cookbook, and I had to post about it today because it’s spring and our flower farms here in Oregon are stunning year round, but especially in spring. If you live in the area or you’re ready to get out and take a beautiful drive or day trip or you’ve got travel plans to Portland in the future, this beautiful farm needs to be on your list of things to do! 

Sweet Delilah Flower Farm also has a flower and garden CSA! So head over to their website and check it out. Find the link in my profile. 😘
💕 💕
Spring has arrived but someone forgot to mention t Spring has arrived but someone forgot to mention this to the PNW. 🤓

Despite the cold weather we’re having, I am totally over the moon excited about spring produce season. 

I added a favorite quote in my book, THE OREGON FARM TABLE COOKBOOK, that sums up the way I feel about the changing seasons. “Each season is like a little treasure box filled with the gift of food”. 🙌

One of the first spring recipes I love to make are these Sweet Pea and Feta Fritters with Chive Oil and Sour Cream. They are delicious as an entree with a side salad, a light lunch or appetizer. You can find the recipe on page 45 in my book. (The book can be found most any bookshop or online)

The next recipe I like to make is my Classic English Pea Salad (swipe left for the photo). I make this salad for lunch or pair it with an entree for dinner. It travels well and makes a great potluck dish. You’ll find this recipe on my website. The link is in my profile. 

Wishing you a very Happy and Healthy Spring. Sending loads of love and light, Karista 🙏🏻💕💐
#spring recipes #springfood #spring #oregonfarmtablecookbook #lunchrecipe #dinner #meatlessmonday #easyrecipes #fritters #peafritters #peas
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