2 chicken breasts
1 egg, beaten
1 cup panko breadcrumbs
Salt and pepper
4 tablespoons soy sauce
4 tablespoons honey
4 garlic cloves, crushed
2 tablespoons hoisin sauce
1 teaspoon sriracha
1 tablespoon grated ginger
Spring onions (garnish)
Sesame seeds (garnish)
Preheat oven to 200°C/400°F
Cut the chicken breasts into small bite-size pieces and season with salt and pepper
Dip chicken pieces into egg mixture then coat with panko
Bake 20 minutes until golden brown and cooked through
** Mix together soy sauce, honey, garlic, hoisin sauce, sriracha and grated ginger in a saucepan and bring to boil, remove from heat.
Toss chicken bites in sauce until thoroughly coated
Serve immediately with chopped spring onion and sesame seeds
** If you like it real saucy, make a double batch of sauce.
1 cup panko bread crumbs
1/2 teaspoon garlic salt
1 teaspoon Italian seasoning
8 mozzarella sticks, cut in half
1/2 cup all-purpose flour
1/2 cup egg substitute (or 2 large eggs or three large egg whites)
1/2 cup sun-dried tomato pesto (for dipping)
Preheat oven to 400.
Place the cheese stick halves in the freezer 15 to 20 minutes.
While the cheese is freezing, place the panko on a baking sheet and lightly toast in the oven. Remove from heat and combine with the garlic salt and Italian seasoning in a small mixing bowl. Set aside.
Place the egg and flour in a small, shallow bowl. Set aside.
Remove from the freezer and dredge in the flour. Dip the cheese into the egg mixture and then the panko mixture; making sure to press the cheese firmly into the panko.
Place the cheese on a baking rack placed on top of a sheet pan. Continue with remaining cheese, flour, egg, and panko.
Bake at 400 for 8 to 10 minutes or until the coating is crisp and the cheese is heated through. Remove from heat and cool slightly before serving with the tomato pesto or other, favorite dipping sauce.
1 1/2 lbs of Shrimp
1 1/2 Sticks of Butter
1 package of Good Seasons Italian Dressing Mix
Line a cookie sheet with tin foil. Melt the butter in your microwave or on your stove top and pour onto cookie sheet, slice lemons and dot across your cookie sheet in the butter. Toss Shrimp in the Dressing Mix and put onto the cookie sheet. You do not need to toss in the butter. Bake at 350 degrees for 10-15 Minutes.
For Coconut Shrimp:
2 pounds medium-sized shrimp, peeled with tails on
3 cups sweetened shredded coconut
1/2 cup cornstarch
1 teaspoon cayenne
1 teaspoon coarse salt
4 egg whites, beat until foamy (re-beat as needed)
1/4 cup apricot jam
1 tablespoon dijon
1 teaspoon fresh horseradish
For the sauce:
Heat apricot gently in the microwave to soften (30 seconds to 1 minute). Mix all ingredients together and allow to sit at room temperature while you make the shrimp.
For the shrimp:
Preheat oven to 400F.
Place coconut in a blender or food processor. Blend until coconut is finely chopped (it should still have some texture).
Mix together cornstarch, cayenne and salt in shallow dish; do the same with egg whites and coconut. Pat shrimp dry with paper towels.
Dredge shrimp in cornstarch mixture, then egg white, then coconut, making sure that shrimp is generously covered. Place shrimp on a large greased baking sheet (line it with foil first for easier cleanup).
Bake for 15 minutes or until shrimp are cooked through and coconut is golden brown and crispy. Serve immediately.