Monday, March 23, 2015

Chipotle Honey Chicken Crispers

Serves 4

Chicken Tenderloins: 12 pieces
Canola Oil: 6 to 8 cups 

Batter 
Egg: 1 
Milk: 1/2 cup
Chicken Broth: 1/2 cup
Salt: 1 1/4 teaspoons 
Pepper: 1/4 teaspoon
Garlic Powder: 1/4 teaspoon
All Purpose Flour: 3/4 cup
Baking Powder: 1/2 teaspoon

Breading 
All Purpose Flour: 1 1/2 cup
Salt: 1 teaspoon
Paprika: 1 teaspoon
Black Pepper: 1/2 teaspoon
Garlic Powder: 1/2 teaspoon 

Honey Chipotle Sauce
Honey: 2/3 cup
Water: 1/4 cup
Ketchup: 1/4 cup
Apple Cider Vinegar: 1 Tablespoon
Chipotle Chili Powder: 1-2 teaspoon
Salt: 1/2 teaspoon 
Hot Sauce: 1/2 teaspoon 
Garlic, minced: 1/2 teaspoon 
Sugar: 1 teaspoon
Dijon Mustard: 2 teaspoon

1.  In a small saucepan combine honey, water, ketchup, vinegar, chili powder, salt, mustard, garlic and hot sauce. Bring to a simmer and cook for 3 minutes, stirring requently. Remove from heat. 

2.  To make batter, in a medium bowl whisk together egg, milk, chicken broth, salt, pepper and garlic powder. Whisk in flour. 

3. Combine all ingredients for breaking in a bowl and mix well. 

4. Heat oil in a Dutch oven to 350 degrees. Dip chicken in batter and then roll to coat in breading. 

5. Fry 4 at a time, frying until golden brown and cooked through, about 4 minutes. 

6. Place cooked chicken tenderloins in a large bowl and toss with honey chipotle sauce. 





Saturday, March 21, 2015

Feta Avocado Toast

Yeilds: 2 toasts 


Avocado, ripe: 1 ea
Wheat Bread: 2 slices
Feta Cheese: 4 Tablespoons
Italian Seasoning: 1/4teaspoon
Tomato, chopped: 1 thin slice 
Salt: to taste 
Pepper: to taste 
Hot Sauce: to taste (optional)

1.  Toast wheat toast to desired color. 

2. Meanwhile, mix the Italian seasoning and feta cheese. 

3. In another small bowl mash the avocado with a little salt and pepper and spread on the toast. Top with crumbled feta, chopped tomato and drizzle with hot sauce if desired.