Saturday, March 6, 2010

Crispy Coconut Chicken Fingers

This recipe definitely goes in my top 5 favorites! I am still dreaming about how good it was! Enjoy...

Crispy Coconut Chicken Fingers
Recipe by Our Best Bites

12 chicken tenders (ya know, more or less...)
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C  bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper
*I also added 1 tsp mustard powder

preheat oven to 450 degrees.
  • Give coconut a rough chop so it's about the same size as the bread crumbs.
  • Combine it with bread crumbs and spices in a shallow dish. Mix well to distribute all of the spices.
  • Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating.
    Working with one chicken tender at a time, cover in flour.
  • Then dip in egg.
  • And then finally coat in the coconut bread crumb mixture. Press in with your fingers to make sure the entire thing is well coated.
  • Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray. I give mine a teeny drizzle of olive oil on top to help them crisp nicely, but it's optional.
  • Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they're big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.

Wednesday, March 3, 2010

Pasta Sauce Pot Roast

If you need a new way to try pot roast give this a whirl! I found this recipe in Parents years ago and finally got around to making it on Sunday, it was fun for something a little different.

  • 2 tsp vegetable oil
  • 1 (3 lb) boneless chuck roast or bottom round roast, trimmed of fat
  • 6 celery stalks, cut into chunks
  • 1 lb carrots, peeled and cut into chunks
  • 1 large turnip peeled and cut into chunks
  • 4 medium red potatoes, cut into chunks
  • 1 jar (26 oz) marinara sauce
  • 1 can (14 oz) beef broth

1. Heat oven to 325. In Dutch oven (the pot kind not the camping kind), heat oil over high heat, add roast, and brown all sides, about 3 minutes per side, turning as necessary.
2. Add vegetables. Pour marinara sauce and broth over meat and vegetables and bring to a boil. Cook in oven 3 hours, covered. Let rest 20 minutes before slicing.

I thought there was there a little bit more liquid than there should have been but other than that it was a nice variation!

Honey Mustard Chicken

  • 1 Tbsp butter or margarine
  • 4 boneless, skinless chicken breast halves (about 1 pound)
  • 1 can (10 3/4 oz) cream chicken soup
  • 1/4 cup mayonnaise
  • 2 Tbsp honey
  • 1 Tbsp spicy brown mustard
  • Coarsely chopped toasted pecans or walnuts (optional)

1. In 10 inch skillet over medium-high heat melt butter and cook chicken 10 minutes or until browned on both sides. Remove; set aside. Spoon off fat.
2. In same skillet combine, soup, mayonnaise, honey and mustard. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 5 minute or until chicken is no longer pink, stirring occasionally.
3. Serve over rice or risotto. Stir sauce and spoon over chicken. Sprinkle with pecans if desired.

I used less than 1/2 of the mayo that it called for and felt like it could have been left out completely. I also added a little more mustard. Over all it was a pretty good dish and it was easy and quick to prepare!

Spaghetti Squash

I found this in the Family Circle magazine and gave it a try and we liked it, it was a nice variation on spaghetti squash!
  • 1 spaghetti squash
  • water
  • 1/4 cup chicken broth
  • 2 Tbsp olive oil
  • chopped parsley (dry or fresh)
  • salt
  • pepper
  • shredded Parmesan cheese

Cut squash in half scoop out seeds. Place cut-side down in a roasting pan with 1/2 inch water; cover with foil. Bake at 350 for 1 hour or until tender. Using fork, pull squash into strands. Stir together with chicken broth, olive oil, parsley and salt and pepper. Top with Parmesan cheese.

Monday, March 1, 2010

Pumpkin Chocolate Chip Muffins

4 eggs
2 cups sugar
1 (16 oz.) can pureed pumpkin
1 1/2 cups oil
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 package chocolate chips

In a large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth.
Add in dry ingredients and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake 16-20 minutes at 400 degrees. Makes 24-30 muffins.

Sunday, February 28, 2010

Macarroni Grill's Bread Dipping Mix

Hello! I am new to the mix and so I thought I would share my favorite little appetizer to snack on while making dinner. For those of you that have been to any good Italian restaurant you will enjoy this!

1 TB basil
1 TB parsley
1 TB minced garlic
1 t thyme
1 t oregano
1 t ground black pepper
1/2 t rosemary
1/2 t sea salt
1/4 chili flakes
1/8 t lemon juice
small bottle of olive oil

Combine all spices in a food processor. Blend until spices are fine and relatively the same size. Mix in lemon juice. Add mix to a small bottle of olive oil and serve with warm bread. 

Our favorite bread to dip in this is: 

Whole Wheat Potato Bread

1 3/4 cups white flour
2 tablespoons yeast
1 cup milk
1/2 cup water
2 TB butter
2 TB sugar
1 TB salt
1 1/2 cups seasoned mashed potatoes
1/2 cup sour cream
1/2 cup minced onion
2 t basil
1 tsp garlic powder
4-5 cups whole wheat flour

Stir together white flour and yeast. Blend milk,water,butter,sugar and salt over low heat until warm. Add liquid ingredients to flour and yeast and blend until smooth. Beat in potatoes, sour cream, onion, basil and garlic powder until smooth. Stir in enough flour to make a stiff dough. Allow to rise for about 45 minutes. Punch down and divide dough in half and shape into two loaves. Put in greased loaf pans and let rise for about 30 minutes. Bake at 375 degrees for 35-45 minutes.