Coconut Chicken Strips

I accidentally bought chicken tenders instead of chicken breasts the other day and needed to make them tonight!  I found a recipe (thanks to a Nestie) that was perfect for dinner, because I knew the girls and Joe would eat it, but also perfect for the "football food" theme in honor of the Giants being in the Super Bowl this week!   It's very simple, doesn't take much time and will wow any crowd, young and old.   Pair these chicken strips with some yummy dipping sauce of your own or use mine, and it's a sure to be a touchdown!!!!   (Sorry -- I had to).  This can also be made into a meal or an appetizer!   Follow the same directions using butterfly shrimp for a different taste!  YUM!

Coconut Chicken Strips

1-2 pounds -- chicken tenders (cleaned)
2 large eggs
1/4 cup coconut milk
1/2 cup flour
1 1/2 cups planko breadcrumbs
1 1/2 cups shredded coconut
salt (to taste)
oil (for frying)

Set out 3 bowls.  In first bowl combine and mix eggs and coconut milk.  In second bowl combine salt and flour and in third bowl combine planko breadcrumb and shredded coconut.

While your oil is getting nice and hot, dip each chicken tender first in the flour mixture, then egg/coconut milk mixture, and then coat it in the planko and coconut mixture.   Once oil is hot, place chicken into pan and cook approx. 3 - 4 minutes on each side and until chicken is golden brown and crispy.  If they are thicker tenders you may need to cook a little longer.

Remove from oil and place on paper towels to drain excess oil and let sit for a few minutes.

Serve with your favorite dipping sauce.   ENJOY!!!

Here is what I whipped up for my dipping sauce and it was delicious


Dipping Sauce for Coconut Chicken or Shrimp
No recipe -- so add ingredients to taste

Apricot Preserves  (I used about 10oz) -- you can use Orange or Peach too!
Soy Sauce (about 1 tbsp)
Spicy Brown Mustard (about 1 tsp.)
Juice of half a lemon
Ground ginger (about 1tsp.)
Sesame oil (about 1/2 tsp)

Mix together and serve!

~Gianna~

Recipe Swap Week #5 -- Sandwiches and Paninis

This was a bit of a crazy week because it was nearing Easter and I had so much stuff to do.  We were hosting part of my family this year (17 people) and there was a lot to prepare as far as food, cleaning and then of course...playing "Easter Bunny".    So the last thing on my mind was getting creative in the kitchen for lunch!  I did manage to whip up my recipe swap recipe on Thursday (but getting around to blogging about it now) and I even made 2 batches of it.....and here's why.....

The recipe was for tuna salad......and I cannot eat tuna salad, like I really don't even like being in the same room as it.  It's one of those things that I grew out of .......and I'm not sure why.  Apparently I LOVED it when I was little........but as long as I can remember (like 2nd or 3rd grade) I haven't liked it at all!   So when I got the recipe I decided I was going to change it to chicken salad.   But when Thursday rolled around and Joe was home from work....I decided to make a batch of tuna and a batch of chicken. 

I received the recipe from Harriet and here is the link!
Tuna Salad

Joe liked the tuna very much, but being he is normally a "plain" eater......he thought there was too many flavors going on.  He did say he'd eat it again though! 
I really enjoyed the chicken salad.......my ONLY issue was....I didn't have any good bread.....I would've loved to have had it on a roll or in a wrap with lettuce and tomato, but I didn't have any of that.  The only bread I had was Whole Wheat, so I made toast and ate it on that!    All in all it was a very flavorful recipe and very simple to make!   I will def make it again when I have better bread!   Thanks Harriet! 

I ate mine with some Spicy Thai chips and some sliced avocado!  YUM!

Chicken Salad
(adapted from allrecipes.com)
Ingredients


1 (5 ounce) can white chicken, drained and flaked

6 tablespoons mayonnaise

1 tablespoon Parmesan cheese

3 tablespoons sweet pickle relish

1/8 teaspoon onion powder

1/4 teaspoon curry powder

1 tablespoon dried parsley

1 teaspoon dried dill weed

1 pinch garlic powder

Directions

1.In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Season with curry powder, parsley, dill and garlic powder. Mix well and serve with crackers or on a sandwich.




~Gianna~

Recipe Swap #4 -- Chicken

Another week brings another recipe swap....and this week's category was CHICKEN!  Which is so good for me, I make and we eat A LOT of chicken!  My week's recipe came from Christina over at Tales from the Mad Men Kitchen, and it was her Rigatoni di Gregorio.    The recipe I submitted was my family's Lemon Chicken. 

The recipe was easy and so delicious, but neither of my girls would eat it!  Both of my girl's who LOVED mushrooms in the earlier years of their lives have suddenly boycotted them!   Now they won't eat anything in the same room as a mushroom....it's a shame, really!  But Joe and I enjoyed it!    I had to tweak the recipe also b/c I thought I had Marsala wine and I did not....it was red wine!  So I had to take that out of the recipe, but it was still very, very good!   Thanks, Christina!!!!

Rigatoni di Gregorio


Yield: 3-4 servings
Ingredients:

8 oz. rigatoni

2 tbsp. olive oil, divided

1-2 boneless, skinless chicken breasts

½ cup chopped yellow onion

4 oz. baby bella mushrooms, sliced

3 cloves garlic, minced

2 tbsp. dry white wine

¼ cup Marsala wine  (I omitted)

1 cup low-sodium chicken broth

1 cup heavy cream (or half-and-half)

2 tsp. minced fresh basil

2 tsp. minced fresh parsley  (I used dried)

1 tbsp. freshly grated Parmesan cheese

1 tbsp. butter

Directions:

Bring a pot of water to a boil. Once boiling, cook pasta according to package directions. Drain well.

Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts to the pan and cook, turning once, until golden brown on both sides and cooked through, about 7-10mins (Christina said hers took 5-7, but I think my cutlets were thicker). If necessary, turn down the heat to medium-low so the outside doesn't brown too quickly. Remove the chicken to a plate and set aside. When cool enough to handle, cut into bite-size pieces.

Add the remaining 1 tablespoon of olive oil to the pan with the heat on medium-high. Add the onion to the pan and cook, stirring occasionally, about 2 minutes. Add the mushrooms to the pan and continue to cook until most of the liquid has been released and the onions are softened, about 5 minutes more. Mix in the garlic and sauté just until fragrant, about 30 seconds. Remove the pan from the heat and add the wines, scraping with a spoon to deglaze the browned bits from the bottom of the pan. Whisk in the chicken broth. Return Bring to a simmer, lower the heat to medium and continue to simmer until the liquid is reduced by about half. Stir in the cream and cook until heated through. Add in the herbs, Parmesan and butter; mix until well blended and the butter is completely melted.

Add the cooked rigatoni to the pan and toss with the sauce. Serve immediately with additional grated Parmesan as desired.  ENJOY!!!!

~Gianna~

Chicken Fajitas

Fajitas are one of my favorite things in the world......I can't even imagine anyone NOT liking them.  Cheese, peppers, sour cream, cheese, chicken, cheese, guacamole....CHEESE!!!!  And I  sometimes even use the full fat version of everything!!!!  Mmmmm....I love fajitas.

So while I have never met a chicken or shrimp fajita I didn't like...I've also never met anyone who doesn't like these fajitas....welllllll..except my sister-in-law, Ann...who slathered hers in ketchup when I made them for her and my brother in law!  I don't think I ever made her fajitas again......and I probably never will!  :)

These fajitas are so easy and so delicious thanks to one special ingredient...the marinade!  It's all in the marinade  and I'm not ashamed to admit it!  Someone perfected a perfect (in my opinion) fajita marinade and WOW it's good!  

When I make this I usually make extra so we have leftovers for lunch or another dinner. 
So I don't have many measurements and I sometimes substitute shrimp and it's equally delicious!  I also love peppers and onions, so I go heavy on those! 

Chicken Fajitas  (or shrimp)
Boneless, skinless chicken breasts (washed, trimmed and sliced into bite sized pieces)
OR
Uncooked shrimp (devined and shell removed)
World Harbors Fajita marinade (I usually use 1/4 - half a bottle)
Olive oil
Red bell peppers  (washed, cleaned and cut into slices)
Green peppers (washed, cleaned and cut into slices)
Vidalia onion (cut in half and then sliced)
Olive oil
Shredded Mexican Blend Cheese  (LOTS!)
Sour Cream
Guacamole


Clean and cut chicken.
In a large pan add chicken and Fajita marinade and toss and cook until it's done.  Usually takes about 10 minutes.
Wash and slice peppers and onions into strips.
In another large frying pan add peppers, onions and olive oil.  Just enough for sauteing.   And cook those until done.  "Done" for the peppers and onions is however you like them.  I like mine cooked until still slightly crunchy. 
Heat tortilla shells (follow directions on bag)

Fill (or stuff...like I do) your tortillas with all the yummy toppings, roll it up and ENJOY!!!!

~Gianna~

Lemon Chicken

I think this recipe came from my Uncle Ricky........but my Nana took to making it often..which is funny b/c they are on separate sides of the family.  She probably got this recipe during one of our large (Italian) family parties or dinners!    Olivia often asks me to make it.....and how can I say No?    Aside from frying the chicken cutlets...the recipe is very quick and easy!  I mean frying cutlets isn't the worst thing ever, but it gets time consuming and messy...and anyone who knows me, knows I LOVE to cook....but cleaning it up is my worst nightmare!  So the little splatters of oil everywhere...are all worth while once you take a bite of this delicious chicken dish!


Lemon Chicken


1 lb. of boneless, skinless chicken breast
Flour
1 egg
Italian seasoned bread crumb
Oil (for frying)

4 cloves of garlic, chopped
2 lemons
¼ c. white cooking wine
½ stick of butter
¼ c. finely chopped parsley

After you have cleaned all your chicken

Dip each piece in flour, then egg, and then bread crumbs

Fry in a frying pan until cooked...golden brown and cooked through.

Remove all chicken from pan and slice into bit sized strips.

Preheat oven to 375.

Leave 4 TBSP of leftover oil that you fried the cutlets in.

To that add garlic, the juice of the lemons, cooking wine, butter and parsley.

Allow this whole mixture to get hot…..you do not have to “cook” it.

In Pyrex or any kind of baking pan put 1-2 TBSP of juice just to coat the bottom.

Add one layer of chicken strips.

Pour some juice over.

Add remaining (if any) chicken.

Pour remaining juice over.

Put in oven JUST TO HEAT, for 10-15 minutes.

~Gianna~

Kung Pao Chicken

I've been on an Asian kick lately......Joe isn't always open to trying new things and Chinese food is one thing he really doesn't like or eat.  But I find more and more if I cook it.....he will at least try it, and normally he likes it!  I have made a few recipes in the past that were Asian or Asian inspired and this was a new one we tried tonight!  It DID NOT disappoint!  In fact the whole meal was 2 large pans filled with food and both were totally empty when everyone was done!  Sooooo delish even my girls ate it!  So this one will be added to my rotation. 
I got the recipe from Amy at Sing for Your Supper and she always has winning recipes for me and my family!    I tweaked it a little bit because I didn't have all of the ingredients, and like I said it was delicious.....so the tweaking worked this time!!!

Kung Pao Chicken


1lb boneless, skinless chicken breasts (cut into 1” pieces)

1 tablespoon cornstarch

2 teaspoons sesame oil

3 tablespoons of Vidalia onion chopped (I didn't have green onions)
3 garlic cloves (minced)

1/4 teaspoon crushed red pepper flakes (I used less than she called for b/c 2 of my taste tasters are my kids)

½ teaspoon ground ginger

2 tablespoons rice wine vinegar

2 tablespoons soy sauce

2 teaspoons sugar

1/3 cup dry roasted peanuts

Combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok (or large deep-dish skillet) over medium heat, add chicken and stir fry approx 7-10 minutes or until no longer pink inside.  (Amy calls for a 5-7 minute cooking time, but took a little closer to 10 minutes)  Remove chicken from wok.

Add onions, garlic, red pepper flakes and ginger to the wok and stir fry for 15 seconds.

Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.

Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly.  Place over white or fried rice. 

I served ours with fried rice....I make my fried rice 2 ways....the "cheating way" which I think so much better or the regular way..which is still just as good and easy, but in my opinion not nearly as flavorful!   And it's the same as with the seasoning packet I use, but without the seasoning packet!  :)







Vegetable Fried Rice -- 1 packet of Sun-Bird Fried Rice Seasoning Mix  (and follow the directions OR do what I do)......

Ingredients


1 package (3/4 ounce) Sun-Bird® Fried Rice Seasoning Mix

2 tablespoons vegetable or canola oil

3 cups cooked white rice (COLD.....the colder it is the better it fries)

1/2 Vidalia onion chopped (or 3 green onions)

2 teaspoons soy sauce

2 eggs, beaten

Approx 10 baby carrots steamed

Approx 1/2 cup peas thawed or steamed


Preparation

In a pot of water boil carrots for approx 5 minutes.  Drain and chop.  Cook peas also.

In a large skillet, heat oil. Stir-fry rice and onions until heated through.

Add seasoning packet and soy sauce.  Continue to stir fry for one minute.

Push rice mixture to the sides of the skillet leaving an empty well in the center. Add eggs and scramble. Combine into rice when cooked.

Stir in peas and carrots  Cook for approx 2-3 minutes.  Serve

So SIMPLE...and So delicious!  you won't regret it!

******IF YOU DO NOT HAVE THE PACKET.....FOLLOW THE EXACT SAME DIRECTIONS EXCEPT.....drizzle with a little sesame oil when you add in soy sauce....just to give it a little more flavor.

Feel free to add cooked chicken, pork or shrimp to this recipe also!


~Gianna~