http://coconutlime.blogspot.com/Creative tips and original recipes by Rachel Rappaport.encoconutlimeblog@gmail.com (Rachel)Sun, 19 Jul 2009 20:18:28 PDTBloggertag:blogger.com,1999:blog-7131242904125http://feedproxy.google.com/~r/blogspot/WTup/~3/QyRKSxK0Lhw/baltimore-coleslaw.htmlcoconutlimeblog@gmail.com (Rachel)Sat, 18 Jul 2009 08:01:00 PDTtag:blogger.com,1999:blog-7131242.post-66424619525396549222009-07-18T11:14:21.420-04:00Ingredients:1 medium onion, thinly sliced1 stalk celery, thinly sliced16 oz coleslaw mix (shredded red and green cabbage, carrot)3 tablespoons mayonnaise 2 1/2 tablespoons lemon juice1 1/2 tablespoons Old Bay1/2 teaspoon celery seed1/2 teaspoon ground jalapeno Directions:In a large bowl, toss together the coleslaw mix, celery and onion. In a small bowl, whisk together the lemon juice, Old Bay, 3http://coconutlime.blogspot.com/2009/07/baltimore-coleslaw.htmlhttp://feedproxy.google.com/~r/blogspot/WTup/~3/GfGmZou2ZUg/rainier-cherry-gingered-sour-cream.htmlcoconutlimeblog@gmail.com (Rachel)Thu, 16 Jul 2009 11:01:00 PDTtag:blogger.com,1999:blog-7131242.post-85268565676782698112009-07-16T16:52:23.341-04:00Ingredients:1 cup flour1 cup pitted Rainier cherries1/3 cup sugar1/4 cup sour cream, at room temperature1/4 cup milk2 tablespoon canola oil1/2 teaspoon ground ginger1/2 teaspoon vanilla1/2 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1 egg, at room temperature6 whole cherries with stems attached (optional)Directions:Preheat oven to 400. Grease or line 6 wells in a muffin tin. In4http://coconutlime.blogspot.com/2009/07/rainier-cherry-gingered-sour-cream.htmlhttp://feedproxy.google.com/~r/blogspot/WTup/~3/zGwzgI8ZuVU/indian-tacos.htmlcoconutlimeblog@gmail.com (Rachel)Mon, 13 Jul 2009 21:26:00 PDTtag:blogger.com,1999:blog-7131242.post-27939235579996559892009-07-14T07:03:50.513-04:00Ingredients:for the taco meat1 lb ground bison1 onion, diced3 cloves garlic, minced15 oz pinto beans, drained10 oz canned diced tomato with green chile4 oz canned fire-roasted diced Hatch green chiles1 tablespoon hot Mexican-style chili powder2 teaspoons minced fresh basil1 1/2 teaspoon paprika1/2 teaspoon ground jalapenofor the fry bread2 cups water2 packages dry yeast4 tablespoons butter2 20http://coconutlime.blogspot.com/2009/07/indian-tacos.htmlhttp://feedproxy.google.com/~r/blogspot/WTup/~3/57YxdcH18yY/radish-pesto-potato-salad.htmlcoconutlimeblog@gmail.com (Rachel)Sat, 11 Jul 2009 21:44:00 PDTtag:blogger.com,1999:blog-7131242.post-39263354730139942992009-07-12T00:44:00.301-04:00Ingredients:1 1/2 lb red skin potatoes, diced1 bunch radishes, greens attached1 shallot1 clove garlic1/4 cup toasted pinenuts3 tablespoons grated Parmesan2 tablespoons olive oilsaltpepperDirections:Halve and slice the radishes. Place the greens, nuts, shallot, garlic, oil, cheese, salt and pepper in a blender or food processor. Pulse until smooth. Boil the potatoes in salted water until 7http://coconutlime.blogspot.com/2009/07/radish-pesto-potato-salad.htmlhttp://feedproxy.google.com/~r/blogspot/WTup/~3/SfUqxydHq7c/bacon-barbecue-burgers.htmlcoconutlimeblog@gmail.com (Rachel)Thu, 09 Jul 2009 21:39:00 PDTtag:blogger.com,1999:blog-7131242.post-72324777433428948502009-07-10T00:39:00.254-04:00Ingredients:1 lb 93% lean ground beef or sirloin1/3 cup crumbled, cooked center cut bacon1/4 cup barbecue sauce 1 1/2 tablespoons Montreal steak seasoning*1 1/2 tablespoons minced cubanelle pepper1 small onion, mincedadditional barbecue sauceDirections:With a light hand, mix all ingredients together. Form into four equal, 1/4 inch thick patties.Brush one side of each patty with additional 7http://coconutlime.blogspot.com/2009/07/bacon-barbecue-burgers.htmlhttp://feedproxy.google.com/~r/blogspot/WTup/~3/aK4250E3SWg/fresh-radish-relish.htmlcoconutlimeblog@gmail.com (Rachel)Sun, 05 Jul 2009 21:30:00 PDTtag:blogger.com,1999:blog-7131242.post-65072200351760739002009-07-06T00:30:00.350-04:00Ingredients:6 small red radishes or 3 large red radishes, small dice1 stalk celery, small dice1 shallot, minced1 cubanelle pepper, minceddressing:3 tablespoons apple cider vinegar1 teaspoon yellow mustard seed1/8 teaspoon celery seed1/8 teaspoon salt1/8 teaspoon pepper1/8 teaspoon sugarDirections:Whisk together the dressing ingredients in a small bowl. Place the remaining ingredients in a medium 13http://coconutlime.blogspot.com/2009/07/fresh-radish-relish.htmlhttp://feedproxy.google.com/~r/blogspot/WTup/~3/TtSoQ8iPNqQ/how-to-eat-steamed-blue-crabs.htmlcoconutlimeblog@gmail.com (Rachel)Thu, 02 Jul 2009 22:19:00 PDTtag:blogger.com,1999:blog-7131242.post-43218075752334936012009-07-03T11:19:57.131-04:00You need:newspapercrabs crab malletpaper towelsQuick notes: Crabs are sold by size: small, medium, large, jumbo and occasionally colossal. They can be very expensive (especially if you buy them already steamed) and the price difference between the sizes can be significant. I recommend getting at least the medium size. The size difference between medium and large is often slight but the price 16http://coconutlime.blogspot.com/2009/07/how-to-eat-steamed-blue-crabs.htmlhttp://feedproxy.google.com/~r/blogspot/WTup/~3/MTw_O3E3wYg/rachels-new-classic-barbecue-sauce.htmlcoconutlimeblog@gmail.com (Rachel)Tue, 30 Jun 2009 21:23:00 PDTtag:blogger.com,1999:blog-7131242.post-48433619742763061252009-07-01T00:23:02.011-04:00Ingredients:1 large shallot12 ounces tomato paste1/2 cup balsamic vinegar1/4 cup Coca-Cola1/4 cup Worcestershire sauce1 1/2 tablespoons mustard powder1 tablespoon ground black pepper1 tablespoon ground chipotle1 tablespoon unsalted butter1 teaspoon mesquite liquid smokesaltDirections:Pulse all ingredients in a blender until smooth. Pour into a small saucepan and simmer on the lowest setting for 11http://coconutlime.blogspot.com/2009/07/rachels-new-classic-barbecue-sauce.htmlhttp://feedproxy.google.com/~r/blogspot/WTup/~3/DP24HkoC3_I/blueberry-goat-cheese-muffins.htmlcoconutlimeblog@gmail.com (Rachel)Sat, 27 Jun 2009 21:56:00 PDTtag:blogger.com,1999:blog-7131242.post-49716542858062990762009-06-28T09:10:50.917-04:00Ingredients:2 cups flour2 cups blueberries3/4 cup sugar1/2 cup soft goat cheese, at room temperature1/2 cup blueberry puree1/4 cup butter, melted and cooled1 teaspoon vanilla1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1 egg, at room temperatureoptional: demerara sugarDirections:Preheat oven to 400. Grease or line 12 wells in a muffin tin. In a large bowl, whisk together flour, 24http://coconutlime.blogspot.com/2009/06/blueberry-goat-cheese-muffins.htmlhttp://feedproxy.google.com/~r/blogspot/WTup/~3/woyAt6zzXdY/tea-chile-smoked-grilled-chicken-with.htmlcoconutlimeblog@gmail.com (Rachel)Thu, 25 Jun 2009 21:27:00 PDTtag:blogger.com,1999:blog-7131242.post-3715658381211552772009-06-26T00:27:01.436-04:00Ingredients:2 1/2 lb chicken thighs and legsfor the marinade:2 cloves garlic, grated1 shallot, grated1 inch ginger, grated1/2 cup soy sauce2 tablespoons Korean malt syrup1 tablespoon coarse-ground Korean red pepper (kochukaru)1 tablespoon sugarfor the tea-chile packet:3 tablespoons loose white tea8 dried red chiles1/2 teaspoon waterDirections:Place the chicken in a nonreactive container. In a 12http://coconutlime.blogspot.com/2009/06/tea-chile-smoked-grilled-chicken-with.htmlhttp://feedproxy.google.com/~r/blogspot/WTup/~3/qLXHf5_GaOw/blueberry-mint-cupcakes.htmlcoconutlimeblog@gmail.com (Rachel)Tue, 23 Jun 2009 21:49:00 PDTtag:blogger.com,1999:blog-7131242.post-48679860271011999002009-06-25T16:36:55.770-04:00Ingredients:3/4 cup flour1/2 cup sugar3 tablespoons butter, at room temperature1/3 cup milk1/4 cup blueberries1 teaspoon baking powder1/2 teaspoon salt1 egg, at room temperature3 sprigs peppermint leaves, lightly crushedblueberry vanilla bean frostingDirections:Allow the mint to seep in the milk for at least 15 minutes. Preheat oven to 350. Line or grease and flour 6 wells in a cupcake pan. In a 14http://coconutlime.blogspot.com/2009/06/blueberry-mint-cupcakes.htmlhttp://feedproxy.google.com/~r/blogspot/WTup/~3/CqsIl8RHbos/blueberry-vanilla-bean-frosting.htmlcoconutlimeblog@gmail.com (Rachel)Tue, 23 Jun 2009 10:19:00 PDTtag:blogger.com,1999:blog-7131242.post-18334854110863532412009-06-23T14:33:05.481-04:00Ingredients:1 cup sugar1/4 cup water2 egg whites2/3 cup blueberries1 vanilla bean, split length wisepinch saltDirections:Beat the egg whites and salt to soft peaks using an electric mixer. Meanwhile, in a medium saucepan, bring sugar, vanilla bean blueberries and water to a boil, stirring occasionally, mashing the berries a bit with the back of your spoon. Continue to boil until it reaches soft 16http://coconutlime.blogspot.com/2009/06/blueberry-vanilla-bean-frosting.htmlhttp://feedproxy.google.com/~r/blogspot/WTup/~3/sKHtItNvjGs/viva-la-pasta-salad.htmlcoconutlimeblog@gmail.com (Rachel)Sat, 20 Jun 2009 21:36:00 PDTtag:blogger.com,1999:blog-7131242.post-27287876823871485682009-06-21T00:36:00.833-04:00Ingredients:12 oz rainbow rotini, cooked12 oz marinated artichoke hearts, drained and marinade reserved8 oz mozzarella, diced1/2 English cucumber, diced1/2 large red onion, diced6 radishes, sliced thinly1 stalk celery, diced2 cups halved campari tomatoes1/3 cup diced green onion (green parts only)1/3 cup sliced spiced olive-cured green olivesdressing:1/4 cup marinade from the artichoke hearts1 8http://coconutlime.blogspot.com/2009/06/viva-la-pasta-salad.htmlhttp://feedproxy.google.com/~r/blogspot/WTup/~3/sqvOAhHbKVE/recipe-winners.htmlcoconutlimeblog@gmail.com (Rachel)Thu, 18 Jun 2009 11:11:00 PDTtag:blogger.com,1999:blog-7131242.post-48742513284314388602009-06-18T14:49:21.922-04:00I got a lot of wonderful, creative entries this year for my annual contest! I picked the winners at random from all of the entries.Winner: Vita-MixVery Small Anna Coconut & Lime Madeleines Scanpan 10-inch fry panFeeding Maybelle Caramelized Coconut, Lime & Ginger Cupcakes $25 Shop Rite Gift CardShortcut to Mushrooms Chocolate Peanut Butter Cookies Salsa gift packKitchen Window Pumpkin Power 5http://coconutlime.blogspot.com/2009/06/recipe-winners.htmlhttp://feedproxy.google.com/~r/blogspot/WTup/~3/HgJj5CEfk0Y/almond-cherry-coconut-granola.htmlcoconutlimeblog@gmail.com (Rachel)Tue, 16 Jun 2009 08:30:00 PDTtag:blogger.com,1999:blog-7131242.post-65043480009676750232009-06-16T12:21:05.383-04:00Ingredients:5 cups old fashioned rolled oats1 cup raw, whole almonds1/2 cup dried tart cherries1/2 cup pepitas (unsalted hulled pumpkin seeds)1/4 cup unsweetened shredded coconut1/4 cup canola oil1/4 cup honey1 teaspoon vanillaDirections:Slow cooker instructions:Place the oats, honey, oil, vanilla, almonds and vanilla in a 4 quart slow cooker. Stir. Leave uncovered and turn on high. Cook for 1 13http://coconutlime.blogspot.com/2009/06/almond-cherry-coconut-granola.htmlhttp://feedproxy.google.com/~r/blogspot/WTup/~3/BvkvsQIDY8M/coconut-lime-waffles.htmlcoconutlimeblog@gmail.com (Rachel)Sat, 13 Jun 2009 21:48:00 PDTtag:blogger.com,1999:blog-7131242.post-49007637297123753932009-06-14T00:48:00.543-04:00Ingredients:1 cup flour1 cup milk3 tablespoons unsweetened, dried coconut1 tablespoon canola oil1/2 tablespoon sugar1/2 tablespoon baking powder1/2 tablespoon lime zest1/2 teaspoon vanillapinch salt1 eggDirections:Whisk together the flour, sugar, coconut, baking powder, salt and zest in a medium sized bowl. In a small bowl, whisk together the egg, oil, vanilla and milk. Add the wet ingredients to11http://coconutlime.blogspot.com/2009/06/coconut-lime-waffles.htmlhttp://feedproxy.google.com/~r/blogspot/WTup/~3/_RTOpm88WBU/matts-bbq-pork-chop-sandwiches.htmlcoconutlimeblog@gmail.com (Rachel)Thu, 11 Jun 2009 21:22:00 PDTtag:blogger.com,1999:blog-7131242.post-79845629864177442892009-06-12T00:22:00.600-04:00Ingredients:4 boneless pork chops (about 1 to 1 1/2 lb)soft rolls or breadfor the dry rub:1 tablespoon salt1 tablespoon brown sugar1/2 tablespoon pepper1/2 tablespoon paprika1/2 tablespoon mustard powder1/2 tablespoon garlic powder1/2 tablespoon onion powder1/2 tablespoon cayenne pepper1/2 tablespoon fennel powder1/2 tablespoon thyme1 teaspoon ground sageDirections:In a small bowl, mix together 8http://coconutlime.blogspot.com/2009/06/matts-bbq-pork-chop-sandwiches.htmlhttp://feedproxy.google.com/~r/blogspot/WTup/~3/mO8qLI51BDg/mussels-with-fennel-chorizo.htmlcoconutlimeblog@gmail.com (Rachel)Mon, 08 Jun 2009 21:02:00 PDTtag:blogger.com,1999:blog-7131242.post-42153925472565496372009-06-09T06:27:30.055-04:00Ingredients:2 lb fresh mussels, cleaned1/2 lb fennel, cut into 1/4 inch slices1 small onion, diced1 cup Belgian beer1/2 cup diced Spanish-style chorizo1 tablespoon canola oilDirections:Heat the oil in a large pot with a lid. Saute the onions, fennel and chorizo until the fennel is almost tender. Add the beer and cook for another minute or so. Give it a taste and if it is too bitter, add 1 15http://coconutlime.blogspot.com/2009/06/mussels-with-fennel-chorizo.htmlhttp://feedproxy.google.com/~r/blogspot/WTup/~3/k9aqgkZ9M-o/shrimp-with-garlic-chives-garlic-stems.htmlcoconutlimeblog@gmail.com (Rachel)Sat, 06 Jun 2009 22:41:00 PDTtag:blogger.com,1999:blog-7131242.post-43994040125969818042009-06-07T11:26:27.550-04:001 lb medium shrimp1 bunch garlic chives, cut into 2 inch pieces1/2 bunch garlic stem, cut into 2 inch long pieces4 king oyster mushrooms, diced3 green onions, green parts diced1 tablespoon canola oilsauce:3/4 inch knob ginger, grated2 garlic cloves, grated1 1/2 tablespoons soy sauce1/4 cup Shaoxing wine1/4 cup shrimp stock 1/2 teaspoon white pepper8 oz fresh egg handcut noodles, cookedDirections:7http://coconutlime.blogspot.com/2009/06/shrimp-with-garlic-chives-garlic-stems.htmlhttp://feedproxy.google.com/~r/blogspot/WTup/~3/O2NrzkNsxEw/contest-update-win-prizes-fromvita-mix.htmlcoconutlimeblog@gmail.com (Rachel)Thu, 04 Jun 2009 07:46:00 PDTtag:blogger.com,1999:blog-7131242.post-39715369358506863172009-06-18T14:48:36.812-04:00Now there is even more reason to enter a recipe in the my 5 year blogiversary contest.Awesome Prizes!!One person will win a Vita-Mix. This is no ordinary blender! I have one and it changed my mixing and blending life. It can make hot soup or ice cream and the smoothest drinks you will ever mix. It is practically magic!!One person will win fabulous eco-friendly Scanpan 10-inch fry pan. It has a 8http://coconutlime.blogspot.com/2009/06/contest-update-win-prizes-fromvita-mix.htmlhttp://feedproxy.google.com/~r/blogspot/WTup/~3/Z3HNETJGE3M/potato-asparagus-salad.htmlcoconutlimeblog@gmail.com (Rachel)Tue, 02 Jun 2009 09:37:00 PDTtag:blogger.com,1999:blog-7131242.post-53028185747849403942009-06-02T12:37:00.337-04:00Ingredients:1 1/2 to 2 lb red skin potatoes (baby or quartered standard sized)1/4 lb asparagus spears, cut up (about 3/4 cup)for the dressing:1 shallot, minced1/4 cup diced green onion1/4 cup mayonnaise1 1/2 tablespoons minced fresh dill1 1/2 tablespoons nonpareil capers1 tablespoon Dijon mustard1 tablespoon lemon juice1 tablespoon tarragon vinegarDirections:Boil the potatoes. A few minutes 9http://coconutlime.blogspot.com/2009/06/potato-asparagus-salad.htmlhttp://feedproxy.google.com/~r/blogspot/WTup/~3/Eg0YJAm9Mwo/coconut-limes-five-year-blogiversary.htmlcoconutlimeblog@gmail.com (Rachel)Sat, 30 May 2009 21:12:00 PDTtag:blogger.com,1999:blog-7131242.post-41729552855445851002009-06-12T14:40:17.342-04:00Oh yes, it was in May 2004 that Coconut & Lime first came into existence. Since then I have posted over 900 of my original recipes!Let's celebrate!It's contest time!To enter you can choose to do one of the following:Make one of my recipes and post it to your blog.Create an original recipe using the ingredients coconut and lime.Then:E-mail me at coconutlimeblog @ gmail . com with "Coconut & Lime 20http://coconutlime.blogspot.com/2009/05/coconut-limes-five-year-blogiversary.htmlhttp://feedproxy.google.com/~r/blogspot/WTup/~3/GJZ_2Fh3F3E/cant-beet-red-velvet-cupcakes.htmlcoconutlimeblog@gmail.com (Rachel)Fri, 29 May 2009 16:34:00 PDTtag:blogger.com,1999:blog-7131242.post-45046410076143015392009-05-29T16:21:22.482-04:00Ingredients:3/4 cup beet puree3/4 cup sugar3/4 cup flour1/2 cup dutch process cocoa (I used Guittard's Cocoa Rouge)1/2 cup canola oil1/4 cup milk1 teaspoon plain yogurt1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon balsamic vinegar1/4 teaspoon salt2 eggs, at room temperatureroux frostingDirections:Preheat oven to 350. Grease or line 12 wells in a cupcake pan. Whisk together the dry 18http://coconutlime.blogspot.com/2009/05/cant-beet-red-velvet-cupcakes.htmlhttp://feedproxy.google.com/~r/blogspot/WTup/~3/h-f8oCaSfFk/roux-frosting.htmlcoconutlimeblog@gmail.com (Rachel)Fri, 29 May 2009 13:01:00 PDTtag:blogger.com,1999:blog-7131242.post-56009120793688151962009-05-29T16:22:23.250-04:00Ingredients:1/2 cup milk1/2 cup butter1/2 cup sugar2 tablespoons flour1 teaspoon vanilla paste1/8 teaspoon saltDirections:In a small saucepan, whisk together the flour, salt and milk. Cook until thickened (it should sort of look like a smooth paste), remove from heat. Cool slightly. Cream together the butter, vanilla paste and sugar. Slowly add the milk mixture. Beat until it is creamy and smooth4http://coconutlime.blogspot.com/2009/05/roux-frosting.htmlhttp://feedproxy.google.com/~r/blogspot/WTup/~3/FDUx9VttQ9Y/chinese-influenced-boneless-pork-ribs.htmlcoconutlimeblog@gmail.com (Rachel)Tue, 26 May 2009 21:45:00 PDTtag:blogger.com,1999:blog-7131242.post-33730721252391699792009-05-27T14:34:57.681-04:00Ingredients:2 lb boneless pork ribs2 cloves garlic, minced2 red chiles, seeds removed and diced3 shallots, minced1/3 cup black vinegar1/3 cup rice vinegar1/4 cup soy sauce2 tablespoons canola oil2 tablespoons black sesame oil2 tablespoons fermented black bean paste2 tablespoons lime juice2 tablespoons dark soy sauce2 tablespoons palm sugar1 tablespoon malt syrup1 tablespoon five spice powdera 8http://coconutlime.blogspot.com/2009/05/chinese-influenced-boneless-pork-ribs.html