Baked broccoli better than fries!2 Large bunches Broccoli
6.5 T Olive Oil (Divided)
1 1/2 t Kosher Salt
1/2 t Fresh Ground Pepper
4 Cloves of Garlic
1 Lemon, Zest and Juice
3 T Toasted Nuts (Almonds, Walnuts, or Pine)
1/3 C Fresh Grated Asiago or Parmesan Cheese
2 T Fresh Basil, chopped (Optional)

Preheat the oven to 425.

Two large bunches, cut into relitively big florets. Dry them THOROUGHLY.

Put the broccoli on a cookie sheet lined with foil. Toss with 5 T olive oil, salt and pepper, and garlic peeled and chopped.

Roast in the oven 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Check and shake pan once in a while to ensure even baking.

When it’s done, take it out of the oven–and here’s where it gets really good–zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, toasted nuts, freshly grated cheese and Basil. Serve Hot!

(Makes 4 side-dish servings)

CAUTION – This is So Good, It Really Could Knock Your Socks Off! – IT ROCKS

If you like coconut curries, you are in for a real treat. My crazy dish is also good with sliced pork tenderloin medalians or shrimp.
Note: For shrimp, 1–2 minutes each side. For extra flavor sauté with pure virgin coconut oil. Available in health food stores.
For more heat and flavor, try Red Savina chile powder.
Serves 4                 Heat Level: Medium Hot

I lb. chicken thigh meat, skinned and boned  (trim excess fat)
2 Tbsp. virgin coconut oil or olive oil for cooking
Marinade:
2 limes juiced
1 Tbsp. Peppahead’s Jerk Rub
2 garlic cloves, pressed
1 tsp. salt
Sauce:
1/2 cup shallots or onion minced
1/2 cup red bell pepper, chopped
1–2 habanero chiles, stemmed, seeded, minced
( or 1 tsp. Red Savina chile powder optional )
1/4 cup cilantro stems, minced
1 tsp. ginger, fresh grated
1 (16 oz.) can coconut milk
2 Tbsp. Peppahead’s Jerk Rub
1/4 cup cilantro, chopped for garnish

1. Toss the chicken in a bow with marinade ingredients and chill for 45–60 minutes. Aftre removing the chicken, reserve the bowl of marinade for later.
2. Cook chicken pieces in batches if necessary. Preheat a large heavy skillet and oil to medium high. Place chicken pieces in skillet with space between so they will cook without stewing in juices. Brown chicken on both sides and remove to the marinade bowl and set aside.
3. Put the shallots into skillet and sauté until translucent. Add, bell pepper, habaneros, cilantro stems and sauté for about 1 minute.
4. Stir in coconut milk, ginger, Jerk Rub and bring to a low boil. Add chicken pieces and marinade, cover with sauce. Reduce heat to low and simmer for at least 20 minutes, turning chicken once and stir occasionally. Serve on a bed of brown basmati rice, salad and a bowl of mango slices with lime juice to cool the pallet.

NOTE: When adding hot chiles to taste, start with 1/2 tsp and add more as necessary.