Perfect Panko Chicken Strips

I admit I cannot take full credit for this recipe, as I used the back of the Kikkoman Panko box as my foundation. But I do believe I've discovered perfection in modifying a few ingredients. An asterisk (*) indicates a key ingredient for perfection.

1 pound chicken breast tenders
1/3 cups coconut flour*
3/4 teaspoon salt
1/2 teaspoon black pepper
3 large eggs
1-1/2 cups Kikkoman Panko Bread Crumbs or Whole Wheat Panko
Coconut oil*

Beat eggs in a medium bowl until frothy. Mix coconut flour, salt and pepper in another medium bowl. Dredge chicken in coconut flour, shake off excess. Dip chicken into eggs, then press chicken into Panko; turn chicken over and press into Panko again to coat both sides. Pour enough coconut oil into heavy large pot to reach depth of 1-2 inches; heat 350°F. Working in batches, add chicken to hot oil; deep-fry until golden brown. Flip if necessary. Using tongs transfer chicken to paper towels to drain.

MODIFICATIONS: Try using shrimp in place of chicken (as indicated on the box), and/or try dried unsweetened coconut in place of panko.
 

Mexican Chicken Tortilla Soup

I also add 1 can diced tomatoes, with or w/o green chilies.

Blue Cheese Bacon Macaroni and Cheese

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: About 3-4 servings

Ingredients

o    8 strips (about 1/2 lb.) bacon, diced

o    1 (12-ounce) can 2% evaporated milk

o    1 large egg

o    1/2 tsp. salt

o    1/4 tsp. ground black pepper

o    pinch of cayenne

o    8 oz. elbow macaroni (I used DeLallo whole wheat)

o    1 Tbsp. butter

o    5 oz. crumbled blue cheese

o    4 oz. freshly-grated sharp white cheddar cheese

Method

Heat bacon in a skillet over medium-high heat for about 5-7 minutes, stirring frequently, until crispy.

In a separate bowl, whisk together evaporated milk, egg, salt, pepper and cayenne until combined. Set aside.

Meanwhile, bring a large pot of salted water to a boil, and cook the pasta al dente according to package instructions. When the pasta is cooked, drain it and then return it to the pot and reduce heat to medium-low. Immediately add the butter, and toss until the butter is melted. Pour in the evaporated milk mixture and stir until combined. Continue cooking over medium-high heat, stirring occasionally, for about 3-5 minutes, or until the sauce comes to a simmer.

Remove pan from heat and add in the cheeses. Stir until melted, then stir in the cooked bacon. Serve immediately, garnished with extra bacon and blue cheese if desired.

Dark Chocolate Greek Yogurt Fruit Dip with Cinnamon

 

Prep time

5 mins

Total time

5 mins

 

This fruit dip is easy to make, healthy AND decadent. It’s the perfect dip to make when company is coming over for coffee or drinks. The cayenne pepper in the recipe is optional. Try adding a tiny pinch, mix it in and then taste. You shouldn’t be able to tell it’s there. It’s just a little background tingle that makes the dip extra special.

Author: Christine

Recipe type: dessert

Serves: 4

Ingredients

• ½ cup Greek Yogurt
• 2 Tbsp. cocoa powder
• 3 Tbsp. brown sugar
• ½ tsp. vanilla
• ½ tsp. ground cinnamon
• a tiny pinch of cayenne pepper (optional)
• fresh berries, marshmallows and sweet biscuits (for dipping)

 

Instructions

1. Combine all ingredients in a medium-sized bowl. Stir until it is an even dark color and all of the brown sugar granules have dissolved, about 3 minutes. Serve with fresh berries, marshmallows and sweet biscuits for dipping.

Beer Cheese Soup

2 C. diced potatoes                                                         

2 C. milk and ½ C. flour   OR 1 C. milk/or 1 can evaporated mile + 1 can cream  soup, mushroom, celery, etc.

1 ½ C. chopped onion*                                                

1 C. chopped celery                                                        

1 C. sliced carrots                                                          

12 oz. (3 C.) shredded Cheddar cheese

2 C. water + 6 chicken bouillon OR 2 C. water + 1 pkg. onion soup mix* (can substitute for onion)

½ stick butter or margarine, if desired                             

1 tsp. prepared mustard

1/8 tsp. cayenne pepper or red pepper flakes                 

1 tsp. Worcestershire sauce

1 C.-1 can beer (at room temperature)

Combine vegetables, water, margarine/butter and bouillon/soup mix. Bring to a boil, reduce heat and simmer 30 mins. until vegetables are tender. Mix flour and milk, or milk and cream soup; blend into vegetable mixture. Add cheese, mustard, pepper and Worcestershire sauce. Cover and cook over medium heat until cheese melts, stirring occasionally so soup does not stick. Stir in beer and serve.

                                                

Wahoo's Green Sauce

1/2 cup mayonnaise
1/2 cup sour cream
1 bunch cilantro
1-2 jalapenos
2 cloves of garlic
lime to taste
salt to taste

Puree first 5 ingredients in a food processor. Add lime and salt to taste. I would recommend about one half of a small lime--too much juice makes it runny.

Serve over fish or even chicken.

Cream Cheese Pumpkin Pie

Combine and mix:  1-8oz. pkg. softened cream cheese, 1/4 c. sugar; 1/2 tsp. vanilla; 1 egg. Pour onto bottom of unbaked 9 in. pastry shell.

Combine and mix well; pour carefully over cream cheese layer:
2 eggs, beaten well; 1/2 C. sugar; 1 1/4 C. canned pumpkin; (1 1/2 tsp. pumpkin pie spice or)
1 tsp. cinnamon; 1/4/ tsp. nutmeg; 1/4 tsp. ginger; 1 C. evaporated milk; dash salt.

Bake at 350 degrees for 65-70 mins.