Coconut Frosting

1 1/2 C unsalted butter

5 1/2 C powdered sugar

1/3 C coconut milk, canned

1 1/2 tsp vanilla

1/2 tsp coconut extract

1/8 tsp salt 

Instructions 

• In a stand mixer fitted with a paddle attachment, combine the butter on medium-high speed for 1 to 2 minutes, until light and fluffy.
• With the mixer on low speed, gradually add the sifted powdered sugar, followed by the salt and coconut cream.
• Turn the mixer to medium speed and beat the frosting until it is light and fluffy, about 2 to 3 minutes.
• Use a wooden spoon to stir out air bubbles.

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Coconut Cake

2 1/2 C cake flour 

2 tsp baking powder 

1/2 tsp baking soda 

1 tsp salt 

3/4 C room temp unsalted butter 

1 2/3 C sugar 

5 large room temp egg whites 

1/2 C room temp sour cream 

2 tsp vanilla 

1 tsp coconut extract 

1 C canned room temp coconut milk 

1 C sweetened shredded coconut 

INSTRUCTIONS

 

• Preheat your oven to 325 degrees F. Spray three 8-inch nonstick spray, line the bottom with parchment paper, and spray again. Set aside.
• In a medium size mixing bowl, whisk the cake flour, baking powder, soda, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and the sugar together on medium-high speed for 2 to 3 minutes. The mixture should be light, fluffy, and smooth.
• Gradually add the egg whites, scraping down the sides and the bottom of the bowl between additions. Mix on medium-high for 2 minutes after all the eggs are added. The mixture should be smooth, light in color, and nearly doubled in volume.
• Add the sour cream, coconut extract, and vanilla extract. Beat until combined.
• Turn the mixer on low speed and alternately add the flour mixture and the coconut milk, starting and ending with the flour mixture. Mix until combined. Fold in shredded coconut. Using a spatula, scrape down the sides and bottom of the bowl and fold the batter a few times.
• Evenly distribute the batter in your pans, about 16 ounces in each 8-inch pan.
• Bake for about 23-25 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs. Remember, the cake continues to bake in the pan for about 5 minutes while cooling.
• Let cool in pans for 15 minutes and then invert onto cooling racks to cool completely.

Chicken Giardino

Chicken Marinade:

• 2 lbs boneless skinless chicken breasts, sliced or cut into bite size pieces
• 1/4 cup olive oil
• 2 small rosemary sprigs, finely chopped
• 1 clove garlic, finely minced 
• 1⁄2 lemon, juiced

 Marinade at least 30 minutes

Sauce:

• 2 Tbs butter
• 2 teaspoons fresh rosemary, finely chopped 
• 2 teaspoons garlic pepper
• 2 Tbs cornstarch
• 1 cup chicken broth
• 1⁄2 cup water
• 2 Tbs milk
• 2 teaspoons lemon juice
• salt and pepper

Vegetables:

• 1⁄4 cup olive oil
• 1⁄2 bunch asparagus fresh (remove bottom inch of stem,cut remainder into 1-inch pieces)
• 1⁄2 red belle pepper julienne cut 
• 1 cup broccoli florets blanched 
• 1 cup frozen peas and carrots
• 1 cup spinach cut into 1/2-inch pieces or frozen chopped
• 12 Oz farfalle pasta

DIRECTIONS

Sauce:

• MELT butter in a sauce pan over medium heat. Stir in garlic pepper and rosemary. Whisk to thoroughly blend and cook for 1 minute.
• COMBINE chicken broth, water, milk, and lemon juice in a mixing bowl. Add cornstarch and whisk until cornstarch has dissolved and there are no lumps.
• ADD liquid mixture to sauce pan.
• Whisk all ingredients together and bring to a boil.
• Season with salt and pepper to taste, then remove from heat.

Chicken & Vegetables Preparation:

• HEAT a saute pan over medium high heat.
• Add ¼ cup extra virgin olive oil.
• SAUTE chicken strips until internal temperature reaches 165°F.
• ADD all vegetables and saute until cooked through.
• ADD cooked, drained pasta and sauce to saute pan.
• Stir until pasta is thoroughly coated with sauce.