"I decided that if I was going to make the world a better place, I would do it with cookies." -Stranger than Fiction
Friday, March 26, 2010
Crispy Coconut Chicken Fingers
Crispy Coconut Chicken Fingers
Recipe from Our Best Bites blog
12 chicken tenders (more or less) (I cut up 4 chicken breasts)
1-2 eggs (start with 1 and crack another if you run out)
1/2 c. flour
1 c. sweetened coconut flakes
1 c. panko breadcrumbs
1 1/2 tsp. garlic powder
3/4 tsp salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (or can leave out for non-spicy eaters)
Preheat oven to 450. Give coconut a rough chop so its about the same size as the Panko breadcrumbs. Combine coconut, panko, and spices to a bowl and mix well. Place the flour in another shallow bowl and the egg, beaten, in another bowl. Dip chicken in flour, then egg, then panko mix. Place chicken pieces on a foil lined baking sheet that has been sprayed with non-stick cooking spray. (Optional: you can drizzle with olive oil on top to help crisp nicely).
Bake for about 20 minutes or until juices run clear. If they are smaller chicken tenders, try 15 minutes...if larger try 25 minutes. Watch closely so they don't overcook. The coconut will be nice and golden but will still be light in color. Dip in sweet 'n sour sauce (a recipe I used below).
Sweet 'n Sour Sauce
Recipe found online somewhere
*Alright, I'm putting on two recipes for this because there was a basic one I found but I decided to use a slightly different version. It was really good with the chicken but it may be too potent to use with other things in my opinion.
1st Recipe (the basic one...I didn't use)
3/4 c. white sugar
1/3 c. white vinegar
2/3 c. water
1/4 c. soy sauce
1 Tbsp. ketchup
2 Tbsp. cornstarch
Place sugar, vinegar, water soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.
2nd Recipe (one I used)
1/4 c. brown sugar
1/2 . white sugar
1/4. c. pineapple juice
1/4 c. soy sauce
1/4 c. ketchup
2 Tbsp. cornstarch
Dissolve cornstarch and pineapple juice until dissolved. Add in all ingredients to saucepan and bring to a boil. Stir continuously until mixture has thickened.
Labels:
Asian,
Better,
Chicken,
Dressings and Toppings,
Fun for Kids,
Lunch,
Quick and Easy
Dressed Up Sloppy Joes
Dressed Up Sloppy Joes
Recipe from Our Best Bites blog
1 lb. lean ground beef
Seasoning salt to taste
1 medium onion, minced
1/2 green pepper, minced
3-4 cloves garlic, minced or pressed
3/4 c. ketchup
1 tsp mustard
3 Tbsp + 1 tsp brown sugar
1 1/2 tsp red wine vinegar
3/4 tsp Worcestershire
3 Tbsp tomato paste
1/3-1/2 c. water to reach desired consistency
Freshly ground pepper to taste
6 hamburger buns
Stovetop instructions:
Brown ground beef, onions, green peppers, and garlic. Season to taste with seasoning salt. Add in mustard, brown sugar, vinegar, and Worcestershire. Combine tomato paste and water and add to hamburger mixture. Add more water if desired. Season with freshly ground pepper to taste. Cover, turn heat to low, and simmer for 30 minutes, stirring occasionally. Serve on hamburger buns.
Crockpot instructions:
Brown ground beef, onions, green peppers, and garlic. Season to taste with seasoning salt. Transfer to a slow cooker. Add in remaining ingredients and combine well. Cook on low for 3-4 hours and serve on hamburger buns.
Sunday, March 21, 2010
Herb and Cheese Stuffed Burger
Herb and Cheese Stuffed Burger
Recipe from Taste of Home Magazine
1/4 cup shredded cheddar cheese
2 Tbsp cream cheese, softened
2 Tbsp minced fresh parsley
3 tsp Dijon mustard, divided
2 green onions, thinly sliced
3 Tbsp dry bread crumbs
2 Tbsp ketchup
1/2 tsp salt
1/2 tsp dried rosemary, crushed
1/4 tsp dried sage leaves
1 lb lean ground beef
4 rolls or buns
Lettuce and tomato slices, optional
In a small bowl, combine cheddar cheese, cream cheese, parsley and 1 tsp mustard, set aside.
In another bowl, combine the onions, bread crumbs, ketchup, salt, rosemary, sage and remaining mustard. Crumble beef over mixture and mix well. Shape into eight thin patties. Spoon cheese mixture onto center of four patties; top with remaining patties and press edges firmly to seal.
Grill burgers, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until a meat thermometer reads 160 and juices run clear. Serve burgers on rolls with lettuce and tomatoes if desired.
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