Friday - Crispy Coconut Chicken Fingers

I need better words than YUMMY but that's that you get. I made these tonight and Eric told me a few hours later that dinner was good - good sign. It's also true what he said, it was just a good meal, nothing fancy but very tasty. The best part - PARKER ate it!! It's a miracle!

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 panko 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 (you can leave this out if you want to skip the spice for the kiddos)

preheat oven to 450 degrees.

Give coconut a rough chop so it's about the same size as the panko pieces

Combine it with Panko 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, dredge in flour.. then dip in egg...

And then finally coat in the coconut Panko 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.

Served with Caesar salad, chips & salsa

Side note: I'm not a HUGE coconut fan, but these work for me.

Thursday - YUMMY TREAT

I made these to take to the ladies I visit teach, and wow, it's delish!! I only had a little bag left over and am very glad that I have everything I need to make them again, and maybe a third time.. when does my diet start?!

I love this blog

Cinnamon Caramel Corn with Pecans & White Chocolate

12 C popped popcorn (about 1/2 C kernels)
1 C pecan halves, roughly chopped
1 C brown sugar
3/4 t cinnamon
1/4 C karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1t vanilla
1/2 t baking soda

3 squares almond bark (about 4 oz)


Preheat oven to 250 degrees

Place popcorn and chopped pecans in a large bowl and set aside.

Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl.  Mix well.  Chop butter into chunks and place on top of sugar mixture.  Pour corn syrup over the top of everything.  Microwave on high for 30 seconds and then stir to combine.  Return to microwave and heat for 2 minutes.  Remove and stir and then microwave for 2 minutes more.

Remove from microwave and add in vanilla and baking soda.  Stir to combine.  Mixture will foam and rise.  Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated. 

Spread popcorn mixture onto a foil-lined jelly roll pan.  Place in oven and bake for 30 minutes, stirring every 10 minutes. 

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.

Melt almond bark according to package instructions.  Drizzle over popcorn mixture.  When almond bark is hardened and popcorn is cool, break into chunks and enjoy!

Tuesday - Flatbread Tacos

Flatbread Tacos 
from here

Flatbread Tacos
1 cup (8 ounces) sour cream
2 teaspoons ranch salad dressing mix
1 teaspoon lemon juice
1 pound ground beef
1 can (15 ounces) red kidney beans, rinsed and drained
1 can (14-1/2 ounces) petite diced tomatoes with chipotle chilies , undrained
1/8 cup taco seasoning (this is 1/2 of an envelope)
1 recipe of flatbread
Optional toppings: sliced ripe olives, shredded lettuce, diced green onion and shredded cheese

1. In a small bowl, combine the sour cream, dressing mix and lemon juice; chill until serving.(at least 30 minutes)
2. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the beans, tomatoes, and taco seasoning; heat through
3. To serve, spread each flatbread with 2 tablespoons ranch sour cream then top each with meat mixture. Sprinkle with toppings if desired. Yield: 8 servings.

Flatbread

3 Minute Flat Bread

1 tube (16.3 ounces) large refrigerated buttermilk biscuits  (This is the Pillsbury Grands.  I used the buttermilk flaky layers

Roll out each biscuit into a 6-in. circle. It is important to get it to the 6 inch circle so it's the right thickness.  In a small nonstick skillet over medium heat, cook each biscuit for 30-60 seconds (I did 60 seconds) on each side or until golden brown.  Yes that is right, DO NOT put any oil in the pan.  You cook them in a completely dry pan.  Makes 8 servings


These were better than I thought and very easy! I thought that the flatbread wouldn't work, but it was quick, easy and tasted so yummy. I couldn't get my rolls to make a circle so we had ovals and 6 inches wasn't to hard to make, but we also used 2 per person.

I slack, I know..

So I decided I should try and just put down what I'm making for dinner each night. and how it turns out.. so here goes for this last week...
Monday - Baked French Toast, Hash browns and scrambled eggs.
YUM.. the recipe comes from here.

Baked French Toast

1/2 french bread, (about 1/2 loaf) cut diagonally into 1 inch square
4 eggs
1 cup milk
.75 cup half and half cream
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/2 cup butter
.75 cup brown sugar
11/2 tablespoon light corn syrup

Butter a 9x13 baking dish. Arrange slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla, and cinnamon. Pour over bread, cover and refrigerate 6-8 hours. Combine butter, brown sugar, and corn syrup. Heat until bubbling. Pour over bread slices and bake uncovered at 350 for about 40 minutes

I used the cinnamon bread from Smiths ($1)  and used 2 pieces on top of each other. I halved the recipe and used a 8x8. It was really really sweet (my favorite) and french bread would probably make it a little less sweet but I will be making this again!

Quick 'n Easy Port Chop Simmer

1/4 cup Barbecue Sauce
1/4 cup Zesty Italian Dressing
1 Tbsp. Honey Mustard
4 bone-in pork chops (1-1/2 lb.), 3/4 inch thick
2 cups thinly sliced carrots
1-1/2 cups instant white rice, uncooked

MIX barbecue sauce, dressing and mustard in glass dish until well blended. Remove 6 Tbsp. of the barbecue sauce mixture for later use.
ADD chops to remaining barbecue sauce mixture in dish; turn over to evenly coat both sides of each chop. Refrigerate 10 min.
COOK chops in large skillet on medium heat 5 min.; turn over. Add reserved barbecue sauce mixture and the carrots; cover. Cook 7 to 10 min. or until sauce is thickened and chops are cooked through (160ºF) , stirring occasionally. Meanwhile, cook rice as directed on package. Serve with the chops.

I'm not a fan of bone in pork chops so I use boneless..

Cheesy Chicken, Vegetables & Noodles

I've made this twice recently, that's saying alot because I like to try new things, but it has a great flavor!

3 cups egg noodles, uncooked
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 pkg. (16 oz.) frozen stir-fry vegetables (sugar snap pea mixture)
1/4 lb. (4 oz.) Velvetta Cheese , cut into 1/2-inch cubes
2 Tbsp. Grated Parmesan Cheese

COOK noodles as directed on package.
MEANWHILE, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium-high heat 4 min. or until no longer pink. Add vegetables; cook 5 min. or until chicken is cooked through, stirring occasionally. Stir in VELVEETA; cook and stir 1 to 2 min. or until melted.
DRAIN noodles; place on platter. Top with chicken mixture and Parmesan.

Hawaiian Chicken

We eat alot of chicken. Blame me.

4-6 boneless, skinless chicken breasts
1 can (8 oz) crushed pineapple
1 bottle (16 oz) BBQ sauce
4-6 cups rice, cooked

Place meat in greased slow cooker. Combine pineapple and BBQ sauce and poor over meat. Cover and cook on high heat 3-4 hours, low heat 6-8 hours. Serve over rice.

I've also done this with meatballs and pork - SO GOOD!!