Friday, September 21, 2012

Coconut Chicken Tenders

 I am a fan of coconut shrimp so why not try the recipe for chicken???  So glad that I tried this because it will remain in the favorites section in my recipe box!
 Coconut Chicken Tenders:

3/4 cup sweetened flaked coconut
3 tablespoons Panko crumbs
3/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper (I used 1/2 tsp. and it was plenty spicy for my liking)
2 tablespoons honey
1 teaspoon orange juice
4-4 chicken tenders (depends on size)
Freshly ground pepper

Combine coconut, Panko, ginger and cayenne pepper completely.
Sprinkle ground pepper on chicken tenders.

Blend honey and orange juice, then dip tenders in mixture and finally roll the chicken in the coconut mixture.  

Place tenders in a foil lined baking dish and place in a 400 degree oven for about 15 minutes.

I hope you will try this simple recipe and enjoy it like we did!


Tuesday, September 11, 2012

Stuffed Green Peppers

Don't you just love fall, when the Farmer's Markets are overflowing with fresh produce?  The only fruit missing this year is the beloved' peach...the crop fell victim to the freezing temperatures earlier in the season.  The green peppers are abundant and we enjoyed them recently in a new recipe...I say recipe but I didn't follow one, instead just went about adding good ingredients!
I read, recently, in a magazine that you don't have to blanch the peppers before adding the me, please, this is true!!!  The peppers stay a more brilliant color of green and there is a hint of crunch!
I began by cleaning the peppers, cutting off and chopping the tops.  I cooked one cup of rice and while that was cooking I placed a tablespoon or two of olive oil in a large frying pan.  To the oil, I added chopped onion (1/2 of a large), the chopped green pepper, two large tablespoons of garlic and freshly ground pepper...cook over low to medium heat until nearly done.  Then add desired amount of ground chuck (I used about a pound and a half).  Continue cooking until meat is done...drain any grease.  Proceed to add cooked rice, I didn't use the entire amount.  Now is the interesting ingredient...Cherry Republic's Cherry Salsa, I used the small jar.  Then in went two heaping tablespoons of Roadhouse Salsa and cooked for a few minutes.  Upon tasting I decided to add a little ketchup and a bit of brown sugar.
Now, fill the peppers and place in a preheated 350 degree oven for about 30-35 minutes.
When removed from oven, grate fresh parmesan cheese over tops of peppers and sprinkle with fresh green onions.