Buffalo Shrimp

It's football season!  Here's a fun twist on traditional "Buffalo" flavored fare:

INGREDIENTS

1/4 cup all-purpose flour
1/4 tsp each salt and ground cayenne pepper
1 1/2 lb large shrimp, shelled, deveined, and tails intact
1 Tbsp each, olive oil and unsalted butter
2 tsp regular hot red pepper sauce or garlic flavor

1 cup cornflakes, crushed

1 egg
Chopped fresh parsley or chives
Carrot and celery sticks

DIRECTIONS

In a shallow bowl, combine flour, salt and cayenne pepper.  In another bowl, break an egg and lightly beat it (you may want to add a bit of water as well).  In a third bowl, add the cornflakes and crush. 

Add shrimp first to the flour bowl, then in the egg, then into the corn flakes.

In a large skillet, heat oil, butter, and hot pepper sauce. Add shrimp and cook, stirring constantly until lightly browned, 3 to 4 minutes.
 

Serve with blue cheese dressing, carrots & celery.

NUTRITION

Makes 4 servings.
Each serving: 444 cal, 22 g fat, 37 g protein, 23 g carb.

VERDICT

I don't know what the idea is behind leaving the tails on, but they were a pain to peel off (and even find sometimes) when they were all coated.  If we do this again I'll completely peel the shrimp, tail & all.

Otherwise, these were really fun!  

 

Panko-Crusted Chicken Salad

We hit a major milestone this week- the kids ate everything we ate!  No more separate pots of mac & cheese or bologna sandwiches.   First up was the basil thai chicken stir-fry, followed a few days later with this salad. 

I'm not sure how I ended up with two kids who will eat almost anything since I was the absolute pickiest eater in the world.  But I'm certainly grateful for it!

INGREDIENTS

2 chicken breasts, cut into 4-5 tender strips
3 tablespoons shredded coconut
1/4 cup panko style bread crumbs
1 tablespoon crushed cornflake crumbs
1 egg
pinch salt
1 tablespoon olive oil
3 cups mixed baby greens
1/3 cup shredded carrots
1/2 red bell pepper, diced
1/2 small cucumber, sliced
1/4 cup fresh mozzarella (if desired)

DIRECTIONS

1. Preheat oven to 375 degrees F.
2. Combine panko bread crumbs, coconut flake and corn flakes in a bowl.
3. In separate bowl, combine egg and a splash of water.
4. Season the chicken tenders with salt and pepper
5. Dip tenders in egg mixture and then dredge them in bread mixture until they are well coated. 

6.Carefully place the strips in a frying pan with 1 TBS of oil and brown on all sides (3-4 minutes).

7. Place tenders on a baking sheet and bake for about 30 minutes or until chicken is cooked through.

8. Combine salad ingredients and mix together

VERDICT

 

The chicken on this salad was SO GOOD!  We tend to make salads with chicken nuggets on them frequently,  using the Tyson chicken nuggets out of the freezer.  These were just as tasty, and probably a lot better for you than the Tyson variety.

Definitely a keeper recipe!