yum

when bj and i first moved into our house, i wanted to paint my kitchen red. i was devastated when i saw that my sister in law, who lives a block away, had a red kitchen. a real travesty. i couldn't copy her, i had to be original. or something. dont worry, ive wised up since then. ive since learned that copying is what families are FOR. duh. they always have great ideas, clothes, furniture, decor, makeup....so what better to do than copy them? nothing, i tell you. i am currently in the process of forcing my husband to buy me the exact same sectional that 2 of my sister in laws have. what? i know exactly what shade of velvety chocolate brown it is in real life, how to clean it and that it is amazing for sunday naps. perfection.

so, since i am so into copying these days, here is a recipe that made my husband love me slightly more than he did before. i copied it from said sister in law down the street. who copied it from sister-in-law across town. enjoy.

umm and i guess you cant really call this a recipe bc i dont have any measurements. but this is how it was told to me and i figured it out, so you can too.

Coconut Tilapia and Shrimp
-thawed tilapia fillets (however many you want)
-thawed jumbo shrimp (with the peel OFF)
-panko bread crumbs
-coconut flakes
-canned coconut milk
-salt
-pepper
-onion powder
-flour
-honey (optional)
-eggs
-rice

mix flour, salt, pepper and onion powder in bowl. in separate bowl combine panko crumbs and coconut flakes, you can mix equal parts panko and coconut but i really like coconut so i did more coconut. beat eggs in separate bowl. dip tilapia into flour mixture first, next into the egg mixture, then into the coconut mixture. repeat with remaining tilapia and shrimp. drizzle butter on top and bake on 375 for 30 min, or until done. i broiled mine at the end for a few minutes to get it extra crispy.

make rice as you normally would, except make with half water and half coconut milk. serve fish and shrimp over bed of rice. take the remaining coconut milk and drizzle it on top of your rice and fish, or add a little honey and use as a dip.

the end.


another recipe we have been loving lately are these giant chocolate chip cookies. so good. i am generally not a fan of plain homemade chocolate chip cookies. i like the kind made out of the premade dough and of course the ones from paradise bakery...but all other than that, chocolate chip cookies usually dont do it for me. i got the recipe off of this little blog i follow- thereciperecycler.blogspot.com and i have made them 3 times. in the past month. dont you judge me. instead make them for yourself and thank me later. yum.

Thick and Chew Chocolate Chip Cookies
From The New Best Recipe

Makes about 18-24 large cookies.

These over sized cookies are chewy and thick, like many of the chocolate chip cookies sold in gourmet shops and cookie stores. They rely on melted butter and an extra egg yolk to keep their texture soft. These cookies are best served warm from the oven but will retain their texture even when cooked. To ensure the proper texture, cool the cookies on the baking sheet. Over sized baking sheets allow you to get all the dough into the oven at one time. if you re using smaller baking sheets, put fewer cookies on each sheet and bake them in batches.

Ingredients

2 cups plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup baked light or dark brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups semi sweet chocolate chips

directions

1. adjust the oven racks to the upper and lower middle positions and heat the oven to 325 degrees. line 2 large baking sheets with parchment paper or spray with them nonstick cooking spray or use a non-stick silicon mat.

2. whisk the flour, baking soda and salt together in middle bowl, set aside

3. either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. beat in the egg, yolk, and vanilla until combined. add the dry ingredients and beat at low speed just until combined. stir in the chips to taste.

4. roll a golf ball size of the dough into a ball (or use a two tablespoon ice cream scoop), for standard size cookies or use a scant 1/4 cup amount of dough for larger cookies. (i used 2 tablespoons). hold the dough ball with the fingertips of both hands and pull into 2 equal halves. rotate the halves 90 degrees and, with the jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the doughs uneven surface. place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

5. bake until the cookies are a light golden brown and the outer edges start to harden yet the centers are still soft and puffy (and look a little bit wet in the middle), 15-18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. cook the cookies on the sheets. remove the cooled cookies from the baking sheets with spatula.

enjoy!