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!

Chicken Kiev

I have heard the name before, but what exactly is Chicken Kiev?  Delicious, that's what.  Breaded, fried-then-baked delicious.

INGREDIENTS

• 1  tablespoonchopped green onion
• 1  tablespoonsnipped fresh parsley
• 1  clovegarlic, minced
• 1/2  of a 1/4-pound stick of butter, chilled (ok, reality check, you don't need this much butter.  You could use this much butter, but it will still taste as good with 1/2 a TBS per breast instead of a full TBS)
• 1  egg, beaten
• 1  tablespoon water
• 1/4  cup all-purpose flour
• 1/2  cupfine dry bread crumbs
• 4  skinless, boneless chicken breast halves
•   Salt and black pepper
• 1  tablespoonbutter
• 1  tablespoon cooking oil

DIRECTIONS

1. In a small bowl combine green onion, parsley, and garlic; set aside. Cut chilled butter into four 2-1/2x1/2-inch sticks. In a shallow bowl stir together egg and water. Place flour in another shallow bowl. Place bread crumbs in a third shallow bowl. Set aside.

2. Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet pound chicken lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Sprinkle with salt and pepper. Sprinkle with one-fourth of the green onion mixture. Place a butter piece in center of chicken piece. Fold in sides; roll up. Repeat with remaining chicken.

3. Coat chicken rolls with flour. Dip in egg mixture; coat with bread crumbs. Dip in egg mixture again; coat with with additional bread crumbs. (Coat ends well to seal in the butter.) Place coated chicken in 2-quart rectangular baking dish. Cover and chill for 1 to 24 hours.

4. In a large skillet melt the 1 tablespoon butter over medium-high heat; add oil. Add chilled chicken rolls. Cook about 5 minutes or until golden brown, turning to brown all sides. Place rolls in a 2-quart rectangular baking dish. Bake, uncovered, in a 400 degree F oven for 15 to 18 minutes or until chicken is no longer pink (170 degrees F). Spoon any drippings over rolls.

Makes 4 servings.

VERDICT

Sure, it's a little fussy with all the different bowls of stuff. And the egg literally coats your fingers until it looks like you're wearing a catcher's glove.  But this is delicious! 

NUTRITION

Per serving: Calories 377, Total Fat 22 g, Saturated Fat 11 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 3 g, Cholesterol 160 mg, Sodium 499 mg, Carbohydrate 13 g, Total Sugar 1 g, Fiber 1 g, Protein 30 g. Daily Values: Vitamin A 0%, Vitamin C 5%, Calcium 5%, Iron 11%. Exchanges: Starch 1, Lean Meat 4, Fat 2. Percent Daily Values are based on a 2,000 calorie diet

 

Mummy pizzs

 

These quick and easy Halloween treats were a hit at the kid's party!

INGREDIENTS

English muffins, cut in half

Sliced olives

Pizza Sauce

Mozarella sticks, pulled into strips 

DIRECTIONS

Slice the English muffins, add a few TBS of pizza sauce, top with strips of cheese and add olives for eyes.  

 

VERDICT 

Quick, easy, and sppoooookkkyyyy ;)