Coconut Tequila Recipes Recipe For Banana Recipe For Chicken

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BANANA COCONUT LOAF



Banana Coconut Loaf image

A very attractive loaf, and a flavor to match.

Provided by Carol

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes

Time 1h25m

Yield 12

Number Of Ingredients 12

2 eggs
1 cup white sugar
½ cup butter, melted
1 cup mashed bananas
½ teaspoon almond extract
1 ½ cups all-purpose flour
½ cup flaked coconut
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup chopped walnuts
½ cup maraschino cherries, chopped

Steps:

  • Mix together flour, coconut, baking powder, baking soda, salt, chopped walnuts, and cherries.
  • Break eggs in a mixing bowl, and beat until light and frothy. Add sugar and melted butter or margarine. Beat well. Stir in mashed banana and flavoring. Add flour mixture, and stir just to combine. Spoon into greased 9x5x3 inch loaf pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool.

Nutrition Facts : Calories 276.6 calories, Carbohydrate 38.4 g, Cholesterol 51.3 mg, Fat 12.8 g, Fiber 1.6 g, Protein 3.8 g, SaturatedFat 6.3 g, Sodium 285.9 mg, Sugar 20.3 g

CHICKEN AND COCONUT IN BANANA LEAVES



Chicken and Coconut in Banana Leaves image

This is based on a style of cooking that I experienced in Papua New Guinea, however I adapted it slightly to suit Western cooking methods. It basically involves making banana leaf parcels in which to bake the ingredients. Serve parcels on plates, bamboo mats, or more traditionally fresh green banana leaves. Enjoy with a very cold beer (preferably of Tropical origin) although a bottle of Chardonnay has a lot of appeal as well!

Provided by Craig Nanango

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 2h5m

Yield 2

Number Of Ingredients 9

1 teaspoon low-sodium soy sauce
1 teaspoon barbeque sauce
1 teaspoon minced fresh ginger
¾ cup coconut milk
2 chicken drumsticks
2 chicken thighs
2 yellow plantains, peeled and cut into 3/4 inch slices
1 sweet potato, peeled and cut into thick sticks
1 fresh, unsplit banana leaf

Steps:

  • Whisk together soy sauce, barbeque sauce, ginger, and coconut. Pour over chicken drumsticks, thighs, plantain, and sweet potato in a resealable plastic bag. Seal, and marinate 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Gently warm the whole banana leaf over a fire or gas burner until the leaf is pliable, but not burnt, 3 to 4 minutes. Cut the leaf into four large squares, measuring at least 12x12 inches. Carefully cut four long, thin strips from the rib of the leaf, these will be used as 'string' to tie the packets later.
  • Place a piece of meat onto each banana leaf square, and evenly divide the vegetables on top. Pour in any remaining marinade, and fold the leaves around the chicken like a present. Securely tie with the rib strips, and place the packets onto a baking sheet.
  • Bake in preheated oven until the chicken is tender and no longer pink in the center, about 1 hour. Check the packets occasionally to make sure they do not burn.

Nutrition Facts : Calories 739.8 calories, Carbohydrate 73.9 g, Cholesterol 127.1 mg, Fat 33.8 g, Fiber 7.1 g, Protein 42.1 g, SaturatedFat 20.4 g, Sodium 282.5 mg, Sugar 30.3 g

COCONUT TEQUILA



Coconut Tequila image

Make and share this Coconut Tequila recipe from Food.com.

Provided by Gay Gilmore

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

1 1/2 ounces tequila
2 teaspoons lemon juice
2 teaspoons cream of coconut
1 teaspoon maraschino juice
crushed ice

Steps:

  • Mix in a blender on low speed for 15 seconds.
  • Strain into a cocktail glass.

Nutrition Facts : Calories 26.9, Fat 2.2, SaturatedFat 2, Sodium 6.4, Carbohydrate 1.9, Fiber 0.3, Sugar 1, Protein 0.4

BOBBY FLAY'S COCONUT-BANANA COLADA



Bobby Flay's Coconut-Banana Colada image

Provided by Bobby Flay

Categories     beverage

Time 10m

Yield 4 servings

Number Of Ingredients 6

2 ripe bananas, peeled, quartered and frozen
1 cup canned crushed pineapple in juice
3 ounces coconut rum or dark rum
1 cup canned cream of coconut (available in the international aisle)
1 lime, halved
1/4 cup shredded coconut, toasted, for garnish (optional)

Steps:

  • Place the bananas and pineapple in a blender; puree until smooth. Add the rum, cream of coconut, 2 cups ice cubes and the juice of half the lime; blend until smooth and frothy. Thinly slice the remaining lime half. Pour the colada into glasses; garnish with lime slices and toasted coconut, if desired.

CHICKEN SATAY LETTUCE CUPS



Chicken Satay Lettuce Cups image

This recipe is sponsored by Kohl's®️. The secret to easy summer entertaining is a make-ahead meal that each person can customize to their own tastes. Inspired by Malaysian-style satay, these lettuce cups are perfect for a crowd. They start with chicken skewers coated in a fragrant paste of lemongrass, turmeric, brown sugar and cayenne. While they marinate, you can prepare the tangy peanut sauce and crispy garlic and sugared peanut toppers. When your guests arrive, simply heat up your grill pan and sear the chicken to serve with plenty of fresh lettuce leaves and sliced cucumbers, tomatoes and onions.

Provided by Food Network Kitchen

Categories     main-dish

Time 5h15m

Yield 12 servings

Number Of Ingredients 28

1/3 cup packed dark brown sugar
1/4 cup vegetable oil
1 1/2 teaspoons ground turmeric
1 teaspoon cayenne pepper
1 teaspoon ground coriander
1/4 teaspoon ground cumin
4 cloves garlic
2 stalks lemongrass, tender white parts only, finely diced
1/2 white onion, coarsely chopped
Kosher salt
3 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch chunks
1 cup salted dry-roasted peanuts
1/2 cup coconut milk
3 tablespoons tamarind paste
2 tablespoons distilled white vinegar
1 tablespoon dark brown sugar
Pinch cayenne pepper
Kosher salt
10 cloves garlic
3/4 cup vegetable oil
1 cup salted dry-roasted peanuts
2 tablespoons dark brown sugar
Kosher salt
2 pints cherry tomatoes, halved
2 English cucumbers, sliced
2 heads Bibb or Boston lettuce, leaves separated (about 48 leaves)
1/2 white onion, thinly sliced
4 cups cooked white or sticky rice

Steps:

  • For the chicken and marinade: Combine the brown sugar, oil, turmeric, cayenne, coriander, cumin, garlic, lemongrass, onion and 1 tablespoon salt in a food processor and process to a smooth paste. Reserve 2 tablespoons of the marinade for the peanut sauce. Add the remaining marinade to a large bowl with the chicken and toss to combine. Cover and marinate in the refrigerator for at least 4 hours, up to overnight.
  • For the peanut sauce: Process the peanuts in a food processor until finely ground but not a paste. Transfer the peanuts to a medium saucepan and add the coconut milk, tamarind paste, vinegar, brown sugar, cayenne, 1/2 teaspoon salt, 1/2 cup water and the reserved 2 tablespoons marinade. Bring to a boil over high heat. Immediately reduce the heat to a gentle simmer and cook, stirring frequently, until thickened, about 5 minutes. Set aside.
  • For the toppings and serving: Place a fine-mesh sieve over a heatproof bowl near the stove. Process the garlic in a food processor until finally chopped but not a paste. Add the garlic to a medium skillet with the oil and set over medium-high heat. Cook, stirring frequently, until the garlic is light golden brown (be careful not to let it get too dark or it can become bitter), 4 to 5 minutes. Immediately pour the oil and garlic into the sieve and let drain, reserving the garlic oil. Spread the garlic on a paper towel-lined plate; set aside.
  • Return 2 tablespoons of the garlic oil to the skillet (reserve the rest for another use) and add the peanuts. Cook over medium heat, stirring occasionally, until the peanuts are heated through, 3 to 5 minutes. Transfer to a medium bowl and toss with the brown sugar and a pinch of salt. Let cool completely.
  • Heat a 2-burner cast-iron grill pan over medium-high heat until evenly hot, about 10 minutes.
  • Divide the chicken among twelve 10-inch bamboo skewers, packing the pieces close together. Grill, turning frequently with tongs, until the chicken is caramelized all over and cooked through, 20 to 25 minutes.
  • Serve the chicken skewers with a platter of the tomatoes, cucumbers, lettuce leaves and onions and bowls of rice. Serve the peanut sauce, crispy garlic and sugared peanuts in separate bowls for topping.

TEQUILA LIME CHICKEN



Tequila Lime Chicken image

Provided by Ina Garten

Categories     main-dish

Time 8h30m

Yield 6 servings

Number Of Ingredients 9

1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on

Steps:

  • Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
  • Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

Nutrition Facts : Calories 277 calorie, Fat 14 grams, SaturatedFat 4 grams, Cholesterol 93 milligrams, Sodium 419 milligrams, Carbohydrate 4 grams, Protein 31 grams, Sugar 1 grams

BANANA AND COCONUT



Banana and Coconut image

Make and share this Banana and Coconut recipe from Food.com.

Provided by littlemafia

Categories     Dessert

Time 5m

Yield 4 serving(s)

Number Of Ingredients 3

2 large bananas
fresh lemon juice
1 cup desiccated coconut

Steps:

  • Peel and cut the bananas into 2 cm pieces.
  • Dip banana in freshly squeezed lemon juice.
  • Roll them in dessicated coconut.

Nutrition Facts : Calories 148.2, Fat 6.2, SaturatedFat 5.3, Sodium 48, Carbohydrate 24.3, Fiber 2.6, Sugar 16.3, Protein 1.4

TEQUILA-LIME CHICKEN



Tequila-Lime Chicken image

This is a recipe that I created in search of a different way to fix chicken for a low-sodium diet.

Provided by JLREED

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h45m

Yield 4

Number Of Ingredients 6

3 skinless, boneless chicken breasts
½ cup tequila
1 lime, zested and juiced
¼ teaspoon garlic powder, divided
¼ teaspoon chili powder, divided
3 ounces shredded Mexican-style cheese blend

Steps:

  • Arrange chicken breasts in a baking dish; add tequila and juice of 1/2 a lime. Sprinkle 1/2 of the lime zest, 1/2 of the garlic powder, and 1/2 of the chili powder over the chicken. Cover dish with plastic wrap and marinate in the refrigerator for 30 minutes.
  • Turn chicken breasts; sprinkle remaining lime juice, lime zest, garlic powder, and chili powder on top. Cover again and marinate in the refrigerator for another 30 minutes.
  • Preheat the oven to 425 degrees F (220 degrees C). Uncover baking dish and discard tequila-lime marinade.
  • Bake chicken in the preheated oven for 25 minutes. Sprinkle Mexican-style cheese over the chicken and continue to bake until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 244.4 calories, Carbohydrate 1.7 g, Cholesterol 68.8 mg, Fat 8.8 g, Fiber 0.1 g, Protein 22.5 g, SaturatedFat 5.3 g, Sodium 207 mg, Sugar 0.2 g

COCONUT BANANA COOKIES



Coconut Banana Cookies image

This is a springtime variation on my grandma's banana drop cookies and, with tons of coconut flavor, it's perfect for Easter. -Elyse Benner, Solon, Ohio

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 1-1/2 dozen.

Number Of Ingredients 11

1/2 cup shortening, room temperature
1/4 cup creamy cashew butter
1 cup sugar
1 cup mashed ripe banana (about 2 medium)
1 large egg, room temperature
1 tablespoon grated lime zest
1 teaspoon salt
1/2 teaspoon baking soda
1-3/4 cups unsweetened finely shredded coconut
1-1/2 cups all-purpose flour
1/2 cup sweetened flaked coconut

Steps:

  • Preheat oven to 375°. Cream shortening, cashew butter and sugar until light and fluffy, 5-7 minutes. Beat in next 5 ingredients until thoroughly mixed. In a separate bowl, mix unsweetened coconut and flour. Beat into creamed mixture just until combined., Using a medium cookie scoop, drop dough 2 in. apart onto parchment-lined baking sheets. Sprinkle with sweetened coconut. Bake until edges are golden brown, 15-20 minutes (cookies will have cakelike texture). Remove from pans to wire racks to cool. Serve warm or at room temperature.

Nutrition Facts : Calories 232 calories, Fat 14g fat (7g saturated fat), Cholesterol 10mg cholesterol, Sodium 192mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.

CHICKEN & COCONUT IN BANANA LEAVES



Chicken & Coconut in Banana Leaves image

An American version of a tradional Papua New Guinean technique of wrapping parcels of food in banana leaves. Serve with beer or a crisp, white wine.

Provided by ElleFirebrand

Categories     Poultry

Time 1h45m

Yield 2 serving(s)

Number Of Ingredients 9

1 teaspoon soy sauce
1 teaspoon barbecue sauce
1 teaspoon fresh ginger, minced
3/4 cup coconut milk, lite if preferred
2 chicken drumsticks
2 chicken thighs
2 plantains, peeled and cut into 1/2-inch slices
1 sweet potato, peeled and cut into wedges
1 large banana leaf

Steps:

  • Preheat oven to 350 degrees F.
  • Whisk together soy sauce, barbecue sauce, ginger and coconut milk.
  • Place chicken drumsticks, thighs, plantain, and sweet potato in a bowl and pour over the marinade. Marinate 30 minutes.
  • Gently warm the whole banana leaf over a fire or gas burner until the leaf is pliable but not burnt, 3 to 4 minutes.
  • Cut the leaf into four large squares, measuring at least 30 x 30 cm. Carefully cut four long, thin strips from the rib of the leaf, these will be used as 'string' to tie the packets later.
  • Place a piece of chicken onto each banana leaf square and evenly divide the vegetables on top. Pour in any remaining marinade and fold the leaves around the chicken like you are wrapping a present.
  • Securely tie with the rib strips and place the packets onto a baking sheet.
  • Bake in preheated oven until the chicken is tender and no longer pink in the center, about 1 hour. Check the packets occasionally to make sure they do not burn.

BANANA COCONUT CAKE



Banana Coconut Cake image

Meet the Cook: In our family, a meal isn't considered complete without a dessert - or, sometimes, two! This cake does keep well, but leftovers are a rarity around here. -Deanna Carruthers, Mossley, Ontario

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 20

3/4 cup shortening
1-1/2 cups sugar
2 eggs
1 cup mashed ripe bananas
1 teaspoon vanilla extract
2 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup chopped pecans, optional
1 cup sweetened shredded coconut
BUTTER CREAM FROSTING:
1/2 cup shortening
1/2 cup butter, softened
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
Pinch salt
1/4 cup cold evaporated milk

Steps:

  • In a bowl, cream shortening and sugar until fluffy. Add eggs; beat for 2 minutes. Add bananas and vanilla; beat for 2 minutes. , Combine dry ingredients; add to creamed mixture alternately with buttermilk. Mix well. Stir in pecans if desired. Pour into two greased and floured 9-in. round baking pans. Sprinkle each with coconut. , Bake at 375° for 25-30 minutes or until cake tests done; loosely cover with foil during the last 10 minutes of baking. Cool in pans 15 minutes before removing to a wire rack, coconut side up. , In a bowl, cream shortening and butter. Add remaining frosting ingredients. Mix on low until combined; beat on high for 5 minutes. Place one cake layer, coconut side down, on a cake plate; spread with some of the frosting. Top with second layer, coconut side up; frost sides and 1 in. around top edge of cake, leaving coconut center showing.

Nutrition Facts : Calories 589 calories, Fat 32g fat (13g saturated fat), Cholesterol 58mg cholesterol, Sodium 373mg sodium, Carbohydrate 72g carbohydrate (50g sugars, Fiber 1g fiber), Protein 4g protein.

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