Sunday, January 13, 2013

Crispy Coconut Chicken Strips with Sweet Chili Sauce #SundaySupper

Hello 2013!  Yes, I've been M.I.A. since late December.  I have a good reason though....   Over the last two weeks, I've made a lot of changes in my diet.  Although my food blogging journey was about reducing my trips through a drive-thru, I never claimed that it was low-cal or low-fat.  Like many of my readers, the start of a New Year was a time for resolutions.  My resolution?  Clean up my diet while still keeping things delicious and homemade-- and hopefully lose some pounds along the way.  In the last two weeks, I'm already down 8 pounds. Yippee! 

So, this is why I've been absent.  While I was getting my body used to less food and a different "style" of food, I tried to keep things pretty simple.  Certainly nothing I cooked during this time was really worthy of being on the blog.  I promise that will change.  Now that I've moved into "life must go on even while Melanie is on a diet" mode, I commit to being back here on a regular basis.  What will you see?  You'll likely see a few more recipes that are a bit more healthy as well as more flavorful from spices and marinades.  Don't worry--- I still have a family that has zero interest in healthy eating, so I'm sure I'll be baking and making some not-so-low-cal meals and posting those, too.

Anyway, back to today's post.  It was great timing to have my first post of 2013 be for the "first birthday" of the Sunday Supper movement!  I can't even begin to tell you how much Sunday Supper has changed my life!  I'm continually inspired by the wonderful women and men that make up the group.  Their talents, both in and out of the kitchen, are a force to be reckoned with....

We are celebrating this week’s birthday event by choosing recipes from contributors that have inspired us in the past year.  It was tough to choose, but I wanted to honor Sarah Lee from Crispy Bits and Burnt Ends for all the help that she's given me over the past few months.  She's an amazing cook and a fabulous photographer. 

One of her recipes, Crispy Coconut Chicken Strips with Sweet Chili Sauce, was really well received and got a ton of re-pins on Pinterest.  I really wanted to try it, but with my new eating plan, I knew that I couldn't fry it like she did... so, I decided to lighten it up a bit.  My version is below, but if you're not counting calories and don't mind the oil, definitely try the original version.  I also used Sriracha in my sweet chili sauce instead of Sambal.  I have an unhealthy addiction to Sriracha. I can't help it.



Ingredients
  • chicken breast, cut into thin strips
  • 2 egg whites, lightly beaten
  • 1/3 cup panko crumbs
  • 1/3 shredded coconut
  • 1/2 cup orange juice
  • 2 Tbsp ketchup
  • 1 Tbsp honey
  • 1 tsp sriracha

Directions
Preheat oven to 350 degrees.  Line a baking sheet with foil and generously spray with non-stick vegetable oil cooking spray.  In a medium bowl, mix the panko crumbs and coconut.  Take the chicken strips and dredge them in the beaten egg whites and then immediately dredge them in the panko/coconut mixture, coating well.  Place strips on the lined baking sheet.  Spray each strip with a spray of non-stick vegetable oil cooking spray.  Bake for approximately 20 minutes, turning the chicken strips midway during baking while respraying the other side with more non-stick vegetable oil cooking spray.

While the chicken is baking, prepare the sauce in a small saucepan by combining the orange juice, ketchup, honey and sriracha.  Bring to a low boil, reduce heat, and simmer for approximately 10 minutes, stirring occasionally.  Remove from heat and serve with the crispy coconut chicken.



Make sure you stop by the other Sunday Supper Contributors to see what inspires them!  I can't wait to see everyone's twists on each others meals!

Sunday Supper Appetizers:
Sunday Supper Soups and Breads:
Sunday Supper Main Dishes:
Sunday Supper Veggies:
SundaySupper Desserts and Snacks:
Sunday Supper Breakfast Faves:
Sunday Supper Wine Pairings by ENOFYLZ Wine Blog

We are excited to announce a New Addition: Tablescape by An Appealing Plan, Anniversay Dinner featuring Cheesecake with Fresh Berries orginally posted by The Messy Baker Blog

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 6:00 pm CT and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Also, check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.


                                     
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Sunday, December 30, 2012

Three Cheese Veggie Sandwich #SundaySupper


Who is ready for New Year’s Eve?  Thanks to the #SundaySupper crew and Emeril’s new cookbook, Kicked-Up Sandwiches, I am ready to ring in a flavorful 2013.  Keep reading because by the end of this post, you’ll see how you could also receive a copy of this amazing cookbook!

I am not exaggerating when I say that I’m thrilled about this cookbook.  THRILLED!  I was so excited about this book that I brought it to work with me to show-off, and before I knew it, one of my coworkers had already inserted torn up post it notes on all the recipes that she wanted to try when she bought her own copy.  How fun is that?! 

Today, I’m delighted to show you the Three-Cheese Veggie sandwich.  I am from Wisconsin, so of course I had to make the cheese sandwich.  Now, here’s the “kicked up” part--- the Sun-Dried Tomato and Walnut Pesto.  OH MY WORD, this was to die for!! TO DIE FOR!!  This takes cheese to a whole new level of love…..I’ll be making this pesto in mass quantities and freezing it. (if it makes it far enough to get to the freezer)

 

THREE-CHEESE VEGGIE SANDWICH

Recipe courtesy Emeril Lagasse, Emeril’s Kicked-up Sandwiches, William Morrow Publishers, New York, 2012

·         8 slices seeded or multigrain bread toasted

·         1 cup Sun-Dried Tomato and Walnut Pesto

·         ½ cucumber, sliced into 1/8-inch-thick rounds

·         Salt and freshly ground black pepper, for seasoning

·         4 slices provolone cheese

·         4 slices cheddar cheese

·         4 slices Swiss cheese,

·         ½ avocado, thinly sliced

·         ½ cup thinly sliced sun-dried tomatoes

·         1 cup alfalfa or green leaf sprouts

·         1 teaspoon olive oil

 

1.       Arrange the toast slices in a single layer on a work surface.  Spread 2 tablespoons of the Sun-Dried Tomato and Walnut Pesto on each slice of the bread.  On 4 of the slices, arrange the cucumber in a single layer, covering as much of the bread as possible, and season with just a pinch of salt and pepper.  Place a slice each of provolone, cheddar, and Swiss cheese on top of the cucumber.  Divide the avocado slices evenly among the sandwiches and season with salt and pepper.  Spread 2 tablespoons of the sun-dried tomatoes evenly over the avocado.

2.       In a small mixing bowl, toss the sprouts with the olive oil and a pinch of salt and pepper.  Spread ¼ cup of the sprouts over the tomatoes on each sandwich.  Complete the sandwiches with the remaining slices of toast.

Sun-Dried Tomato and Walnut Pesto

Recipe courtesy Emeril Lagasse, Emeril’s Kicked-up Sandwiches, William Morrow Publishers, New York, 2012

·         ½ cup walnut halves or pieces, toasted

·         1 teaspoon minced garlic

·         ½ cup fresh basil leaves

·         ¼ cup fresh parsley leaves

·         ¼ cup whole sun-dried tomatoes

·         ¼ cup finely grated Parmigiano-Reggiano cheese

·         ½ teaspoon salt

·         ¼ teaspoon freshly ground black pepper

·         Finely grated zest of 1 lemon

·         1 teaspoon freshly squeezed lemon juice

·         1 tablespoon balsamic vinegar

·         ½ cup extra-virgin olive oil

 

Place the walnuts in a food processor and pulse until they are thoroughly chopped.  Add the garlic, basil, parsley, sun-dried tomatoes, Parmesan, salt, pepper, lemon zest, lemon juice, and balsamic vinegar.  Pulse for a few seconds.  With the machine running, add the oil in a steady stream to combine.  Transfer the pesto to a serving bowl and use immediately, or cover and refrigerate for up to 1 week, or store in the freezer for 3 months.

 

If you like this, you’ll certainly like what the other #SundaySupper Contributors have made this week.  Remember to stop by and see what they’ve cooked up—and don’t forget that many of them are also hosting giveaways this week!
 
Sunday Supper NYE Potluck Drinks:
Sunday Supper NYE Potluck Starters:
Sunday Supper NYE Potluck Dishes and Sandwiches:
Sunday Supper NYE Desserts:

 

Now, on to what many of you have probably been waiting for—how to enter the giveaway to receive a copy of one of Emeril’s cookbooks: Kicked-Up Sandwiches or Emeril’s Potluck.

·         Leave a comment on this post and tell me your favorite Emeril recipe. (If you haven’t tried one, let me know the one that you want to try the most!)  IMPORTANT- your comment must include your twitter handle!  If you do not put your twitter handle in the comment, the entry will not count. –In order to enter the giveaway, your comment must be posted by 7pm Central time today, Sunday, December 30th, 2012.
 
AND

·         Join in the conversation during the live #SundaySupper chat on Twitter from 6pm-7pm Central Time today, Sunday, December 30th, 2012.  Your tweet(s) must contain the #SundaySupper hashtag. 

The winner will be chosen randomly from the eligible entries. Eligible entries will be assigned a number and the number will be selected using Random.org.  Sorry- this Giveaway is open for United States residents only.

 
Remember, the #SundaySupper Twitter chat is at 6pm Central Time.  To find us, all you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.  If you’re entering the giveaway on my blog, remember the requirements above—and feel free to tweet me directly if you have any questions.  My twitter handle is @FF2FFBlog

Also, please feel free to share your favorite New Year’s Eve recipe on our #SundaySupper Pinterest Board. We are excited to have you Around the Family Table for this special Party!

*Many of the bloggers in the list are giving away a copy of one of either Kicked-Up Sandwiches or Emeril’s Potluck during the #SundaySupper Chat.  The more blogs you visit and enter at, the more chances to win!
 
                                                  
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