This recipe is outstanding! Great for a dinner or an appetizer. I found the link to this recipe on Twitter. (http://www.jocooks.com/main-courses/poultry-main-courses/bang-bang-chicken/ ) I used the 1/4 cup sweet chili sauce in the dipping sauce.
4 chicken breasts, boneless, skinless, cut into small pieces
1 cup buttermilk
1 tbsp hot sauce
3/4 cup flour
1/2 cup cornstarch
1 tbsp garlic powder
1 tsp smoked paprika
Salt and pepper to taste
oil for frying
1/2 cup mayonnaise
1/4 cup sweet chili sauce (Jo Cooks used Frank’s)
1 tbsp Frank’s hot sauce
2 tbsp honey
1. In a medium bowl, mix flour, cornstarch, garlic powder, smoked paprika, salt and pepper. To the bowl add the hot sauce, egg, and buttermilk, and whisk until you have a smooth batter. Add the chicken pieces to the bowl, toss to make sure each piece is coated in the batter and set aside.
2. In another bowl add about a cup of Panko breadcrumbs
3. Mix all the ingredients for the sauce together and refrigerate until ready for serving.
4. Heat the oil in a large skillet.
5. Coat each piece of chicken with breadcrumbs, add more breadcrumbs if needed, and fry on both sides for 3 to 5 minutes until chicken is cooked through. Place on paper napkins to soak up some of the oil. Repeat with all the chicken pieces. Only add a few pieces of chicken to the skillet at a time, so the chicken turns out crispy.
6. Drizzle chicken with sauce and serve.
I took this amazing recipe from @theKitchn on Twitter. I did not make the homemade tomato sauce on the recipe since I make big batches of my own marinara sauce to freeze. I will one day do the whole recipe with the sauce listed. My 6-year old son, my husband and I LOVE these meatballs. I used store bought pesto and regular breadcrumbs, although I would use the panko next time (I thought I had some in my pantry). I also shaped my meatballs larger since I served them over pasta for my family. For the whole recipe please visit http://www.thekitchn.com/summer-entertaining-recipe-turkey-pesto-meatballs-with-homemade-tomato-sauce-171844
1 pound ground turkey
1 cup panko breadcrumbs
1/3 cup pesto
1/3 cup grated Parmesan
1. Preheat oven to 350F. Mix the ground turkey, pesto, Parmesan, eggs, 1 teaspoon salt and 1/2 teaspoon pepper until just combined. Be careful not to over mix. Wet your hands and form meatballs (about 1 inch) and place on non-stick baking sheets (or baking sheets sprayed with non-stick cooking spray). Space meatballs evenly without crowding.
2. Bake until browned on the bottom, about 10 minutes. Turn using tongs and bake an additional 5-10 minutes or until browned on the other side. Remove from oven and gently place in pot with simmering sauce. Be sure meatballs simmer in sauce until cooked through, about 10-20 minutes.
3. Serve meatballs in sauce with toothpicks while warm.
Spicy and so good!! This recipe is taken from “The Epicurious Cookbook – More than 250 of our best-loved four fork recipes” by Tanya Steel and the editors of Epicurious. I used iceberg lettuce. The cookbook suggests using butterhead varieties such as Boston or Bibb as they are more pliable and lend a more tender bite, but I was looking for some crunch.
2 teaspoons garam masala
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon cayenne
3 tablespoons vegetable oil
1/2 large yellow onion, cut into medium dice
1 large fresh jalapeno chile, seeded and minced
3 garlic cloves, minced
1 (1-inch) piece fresh ginger, peeled and coarsely grated
1 pound ground chicken
1 teaspoon salt
2 tablespoons ketchup
1/2 cup plus 1 tablespoon chopped fresh cilantro leaves
2 romaine hearts, leaves separated
1. In a small bowl, whisk together the garam masala, cumin, coriander, and cayenne.
2. In a large saute pan over moderate heat, heat the oil until hot but not smoking. Add the onion and saute, stirring occasionally, until translucent, about 3 minutes. Add the jalapeno, garlic, and ginger and saute, stirring occasionally, 2 minutes.
3. Add the chicken and saute, breaking up any lumps with a wooden spoon, until no longer pink, about 3 minutes. Stir in the spice mixture, along with the salt and ketchup, and saute 1 minute.
4. Stir in 1/4 cup water, and saute, stirring occasionally, until the chicken is cooked through, about 6 minutes. Stir in 1 tablespoon cilantro, then transfer to a medium bowl.
5. Serve the chicken alongside the lettuce leaves and the remaining 1/2 cup chopped cilantro. To eat, pile chicken onto a lettuce leaf and top with cilantro.
Yield: Makes 4 servings
I have been making this recipe for years, my step-daughter loved these as a little kid….now my 3 and 5 year old devour them every time I make them too. This recipe was taken from Winnipeg Free Press Recipe Swap Favorites 2000 by Ilana Simon. I omit the melted butter. I always make these with “Supposed to be Grape’s Honey Dill Dip” also found on this blog.
4 chicken breasts, boned
1 cup corn flake crumbs
1/2 cup Parmesan cheese
1 tsp thyme
1 tsp parsley
1/2 tsp poultry seasoning
1 tsp garlic salt
1/2 cup melted butter
1. Cut chicken into 1-inch pieces.
2. Mix together all dry ingredients
3. Dip chicken in melted butter and roll in dry mixture. Place on cookie sheet sprayed with vegetable spray. Bake in 400 F oven for 12 to 15 minutes (turning once) or until done.
This recipe took a lot of time, but it was well worth it! I took this recipe from “Food” by Guy Fieri. I highly suggest making the Grilled Ketchup. The recipe is on this blog as well.
1 Tablespoon dried oregano
1 Tablespoon cumin seeds
1 garlic clove, crushed
1/2 teaspoon coarse sea salt
1/2 teaspoon freshly cracked black pepper
1 Tablespoon olive oil
1 teaspoon hot sauce
1 pound shrimp (21/25 count), peeled, deveined, and butterflied
1 1/2 cups Grilled Ketchup (recipe on blog) or regular ketchup
12 ounces orange soda
1/3 cup fresh lime juice
3 Tablespoons hot sauce
1 English cucumber, peeled and cut into 1/2-inch dice (about 2 cups)
2 avocados, pitted, peeled, and cut into 1/2-inch dice
1 cup 1/2-inch-diced red onion
3 Tablespoons chopped cilantro
Lime and saltine crackers for garnish
1. FOR THE SHRIMP, mix all the ingredients except the shrimp in a resealable 1-gallon plastic bag. Add the shrimp and marinate in the refrigerator for at least 1 hour or up to 6 hours.
2. Preheat the grill to medium-high. Remove the shrimp from the marinade and drain well. Discard the marinade. Grill the shrimp until opaque, about 3 to 5 minutes. Remove from the heat and refrigerate immediately.
3. FOR THE COCKTAIL MIXTURE, combine the ketchup, soda, lime juice, and hot sauce in a large bowl and mix until blended. Gently mix in the cucumber, avocado, onion, and cilantro.
4. Cut each shrimp into 4 pieces (in half, then each half in half). Stir the shrimp into the cocktail mixture.
5. Serve in martini glasses with slices of lime and saltine crackers.
Make this!!! Seriously!! Give yourself enough time to plan for this recipe. This gem was taken from “Food” by Guy Fieri. In his description of this recipe, he says that the onion stack was the number-one-selling appetizer at his restaurant Johnny Garlic’s. I can see why! I could only find 9-inch tortillas and not 8-inch, but it didn’t make a difference, there was enough sauce for layering and dipping. I roasted 3 cloves of garlic and it worked out to a close 3/4 cup.
2/3 cup canola oil
4 cups small-diced red onion (about 2 pounds)
3 Tablespoons unsalted butter
2 Tablespoons sugar
3/4 cup roasted garlic
5 Tablespoons grated Parmesan cheese
1/4 cup mayonnaise
3 Tablespoons minced cilantro
Kosher salt and freshly ground black pepper
Twelve 8-inch flour tortillas
2 Tablespoons balsamic vinegar
1. In a large skillet over medium heat, heat the oil. Add the onion and cook for 5 minutes, stirring regularly, until browned but not overly dark. Add the butter and sugar and cook until the onion has thoroughly browned, about 20 to 25 minutes. Remove from the heat, transfer to a medium bowl, and set aside to cool.
2. Add the garlic, Parmesan, mayonnaise, cilantro, and salt and pepper to taste and stir to combine. Cover and refrigerate for at lease 4 hours.
3. Reserve one-third of the mixture in the refrigerator to use to make the dipping sauce. Evenly spread the remaining mixture on the top of 11 of the tortillas. Stack the tortillas on top of one another and top with the remaining tortilla. Wrap the tortilla stack in plastic wrap and refrigerate for 12 to 24 hours to set up.
4. Preheat the grill to medium. Cut the stack into 16 wedges. Using tongs, grill each wedge on all sides until it is warmed and grill marks appear.
5. Mix the reserved onion mixture with the balsamic vinegar to make a dipping sauce; season to taste.
6. Serve the wedges with the dipping sauce.
Serves 6 to 8
Your house smells so good after making these spiced nuts! The recipe is from Company’s Coming Appetizers edition by Jean Pare.
1 egg white, slightly beaten
2 cups mixed nuts
6 tbsp granulated sugar
1 tbsp cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
1 cup raisins
1/2 tsp salt
1. Beat egg white until smooth consistency. Add nuts. Stir to coat each nut.
2. Mix sugar, cinnamon, nutmeg and cloves together in small container. Stir into nut mixture. Spread on baking sheet. Bake in 325F oven for about 20 minutes stirring 2 or 3 times.
3. Remove from oven, stir in raisins and salt right away. Allow to cool. Store in covered container. Makes 3 cups.
This recipe is taken from The Best of Bridge. It is under the appetizer section, but we often make it for dinner since we love it so much.
7 sheets phyllo pastry
1/2 cup butter, melted 125 mL
1/2 cup freshly grated Parmesan 125 mL
1 1/2 cups grated Mozzarella 375 mL
1 onion, thinly sliced
5-6 Roma tomatoes, thinly sliced
1 tsp. oregano 5 mL
salt & pepper to taste
fresh herb sprigs – thyme, oregano, rosemary
1. Preheat oven to 375 deg.F (190 deg.C). To thaw and prepare phyllo, follow package instructions. Place first sheet of phyllo on baking sheet, brush with butter and sprinkle with 1 Tbsp.(15 mL) Parmesan cheese. Repeat until all sheets are used. Press firmly so layers will stick together. Sprinkle top sheet with Mozzarella and onions. Arrange tomato slices on top. Season with oregano, salt and pepper. Bake for 20-25 minutes, until edges are golden. Decorate with herbs and cut into squares.
Note: Olives, anchovies, peppers can also be used – but don’t overload as this is a delicate crust!