Authentic Flan!

Flan:

1 TBSP Rice Flour
1/2 Cup Rice Milk

1/2 Cup White Sugar* 
*  *  *  *
13.5 oz can of Coconut Milk (look for a good brand that does not add water if possible)

4 Eggs

1/4 TSP Cinnamon

Pinch Ground Cloves

*  *  *  * 

1/3-1/2 cup Cajeta (Goats milk caramel)

*You can use Agave nectar or coconut sugar, but it does affect the color.  Also add 1 tsp tapioca starch if you choose to use Agave Nectar.

1) Before starting, make sure that your can of coconut milk is cold enough that when you open it, it is mostly solid. You will end up using the solid part and tossing the water.  I use the Golden Star brand and end up with only 1-2 TBSP of water in the bottom of the can.
2) The first 3 ingredients are the Sweetened Condensed milk substitute.  Rather than boiling the rice milk to condense it, it is just so much easier to condense it by adding rice flour to it- Mix rice flour into COLD rice milk and then bring to boil over medium heat stirring constantly.

3) When mixture thickens remove from heat and add sugar mixing until fully dissolved and then add the solid coconut cream/milk and stir until smooth.
4) Put eggs in medium bowl and whisk together before adding the warm milks mixture, cinnamon, and cloves. 
5) Spread cajeta over the bottom of a 9 inch pie pan.

6) Pour the contents of the bowl over the cajeta and bake 325 for about 60 minutes or til fork comes out clean when poked in the middle of the flan.  Flan will be dull in appearance with no sheen.

7) Let cool for 30 mins on the counter before placing in refrigerator for an hour. Then remove from pan by placing a plate over the dish and inverting it onto a plate.  The cajeta/caramel will now be on top and drooling over the sides.  If you think you need more cajeta add it now. 

8) Serve cold.

Lime-Basil Chicken Salad with Avocado

I have not posted onthe blog for so long, it is about time I put something on it again! I made this Salad tonight and it was so delicious I really had to take note of it and share it with everyone!

Lime-Basil Chicken Salad with Avocado

4 Boiled Chicken Breasts, Medium sized, chopped or shredded

2 TBSP Fresh Parsley, Chopped

25 Leaves Fresh Basil, Chopped

1 Medium-Large Shallot, Chopped
1 Large Rib Celery, Chopped

2/3 cup Pecans, Chopped

Juice of 2 Limes

2/3 cup Mayonnaise

Salt and Pepper to taste

*  *  *  * 

1-2 Avocadoes, Diced

1) Mix all the first ingredients together adding mayonnaise to your likings if necessary.

2) Add in the diced avocado and mix just to combine.

3) Serve with your favorite cracker or chips. We like using Hazel Nut Thins and, I reluctantly admit, that some of us prefer potato chips :).................Happy Eating!

Coconut Lime Bars (AKA Lemon Bars)

Coconut Lime Bars

A friend of mine posted on Facebook this week that they were making Lemon Bars.  That was a family favorite growing up and I had not realized til then that I had not made them since I was a kid.  My kids NEVER tasted one of my favorite desserts!  You already know what that meant ;)

I compiled my own recipe by pulling from the components of what has been favorites in our family and modified them to fit the recipe.  We used my Coconut Pecan Pie Crust for the crust and since we always have Limes on hand, I chose to use Limes instead of Lemons.  It just seemed like a perfect finish to sprinkle coconut over the top. I hope you enjoy it as much as our family did!  It's sure going to be favorite in our home!

Coconut Lime Bars

Crust

1 1/2 cups Pecans

*  *  *  *

1 cup Shredded Coconut

1/2 cup Tapioca Flour

1/2 cup White Sugar

1/3 cup Butter, Melted

1) In food processor pulse pecans til largest pieces are about the size of sesame seeds then transfer to medium bowl.  You may have to divide the pecans and do 2 batches if your food processor is a small one.

2) Add all remaining ingredients to the bowl and mix well.

3) Press into a 9 x 13 inch pan and bake 350 in preheated oven for 9 minutes or til top appears dry or edges golden.

4) While crust is baking work on the filling.

Filling

4 eggs
2 cups sugar
4 Large Limes Juiced (close to 1/2 cup juice)
4 TBSP Rice Flour

4 TBSP Tapioca Flour
2 Tsp Baking Powder

*  *  *  *

3/4-1 cup Shredded Coconut

5) Place all ingredients in a medium bowl and whip together using a beater or stand mixer for 3 mins.  You want lots of air incorporated, so a beater/mixer will be best, but if you don't have one, you can whisk quickly with your hand til well incorporated.

6) Pour over hot crust and sprinkle the coconut shreds over the top.

7) Bake 350 in preheated oven for 25-30 minutes or til edges and coconut are golden.