2 tbsp honey
1/2 cup of shredded coconut
3 tbsp of coconut vodka
2 tbsp pineapple juice
2 tbsp coconut milk
1 cup of ice
Take a martini glass and dip the rim in honey. Make sure to coat all around.Then dip your sticky rim into some shredded coconut, making sure all of the honey is covered. Shake together 3 tbsp of coconut vodka (we used Skyy) and 2 tbsp of pineapple juice into a shaker with ice. Using a strainer, pour into your martini glass. Take a tablespoon and flip spoon side down. Spoon 2 tbsp of coconut milk over the martini glass to create a coconut milk layer. Serve and sip!
3-4 large boneless/skinless chicken breasts
1 small yellow onion chopped
1 red bell pepper chopped
4 tbsp of yellow curry powder
1 tbsp of Thai red curry paste
2 15 oz cans of fat free coconut milk
1-2 tsp of sugar
juice of 1 lime
2 cups of thinly sliced red cabbage
4 tbsp of fresh chopped cilantro
4 cups of cauliflower rice (I used Green Giant fresh cauliflower rice from the produce section)
Chop chicken into 1-inch (bite sized) pieces. Drizzle a large pan or skillet with oil over medium heat. Add chicken, onions, and peppers to pan. Saute 1-2 minutes. Sprinkle yellow curry powder over chicken and veggies and coat well. Continue to saute 5-7 minutes or until chicken is cooked through. Add red curry paste, coconut milk, sugar, and lime juice to pan. Stir over medium heat until sauce is begins to bubble, cover and cook for another 5 minutes. Serve with steamed cauliflower rice and garnish with fresh, chopped cilantro and shredded cabbage. Serve with lime wedges for squeezing on top. Make sure to add salt per tasting.
Catch us next Friday @ 7PM on our Facebook page! We will be creating the perfect meat and cheese board for entertaining and pairing some delicious wines. See you all soon, cheers!