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Spicy Mango and Coconut Marinated Shrimp

Chipotle Marinated Chicken


Veggie Slaw


Sweet and Spicy Mango Coconut Marinade

1 pound peeled, deveined shrimp (or cubed chicken or pork)
½ C mango puree

1/2 C unsweetened, dried shredded coconut divided in 2

2 T orange juice

2 T coconut milk

1 T apple cider vinegar

1 T simple syrup

1 fresh jalapeno, sliced (or desired pepper of your choice!)
2 tablespoons dark brown sugarDSC_0091_edited-1

Marinate Shrimp, chicken or pork for 15 minutes in 1/3 to ½  of the marinade. Reserve the rest for a sauce on top of cooked meat. Roll shrimp int 1/2 of the reserved coconut before putting on skewers. Grill 3 minutes on each side until done. Serve over rice.

Chipotle Marinade

1 lb. chicken tenders cut to skewer size, 1 inch or so

1/2 C light brown sugar, packed

4 T fresh cilantro leaves, minced

3 cloves garlic minced

2 chipotle chilies in 4T adobo sauce, minced (1 12 oz. can is 16 peppers or 8 recipes)

1 ½ t salt

½ t chili powder

¼ t ground black pepperDSC_0083edited

Marinate chicken for 4-24 hours. Place on skewers and grill for 10 minutes, turning halfway.

Skewed meat is placed on the grill in a grill rack.

Skewed meat is placed on the grill in a grill rack.

Veggie Slawveggie slaw1 DSC_0099

1/2 green cabbage, chopped fine

¼ red cabbage, chopped fine

1 carrot, grated with large hole grater

1 celery stalk, chopped fine

1/2 bunch or more of cilantro


¼ C rice wine vinegar

1 T white sugar


Additional finely chopped vegetables may be cauliflower, broccoli, green onion, Walla Walla Sweet onion, red, green or yellow pepper, jicama, OR, use your imagination!