on particularly warm days i like to prepare this meal for my nerd early in the day. this gives everything time to chill by the time he gets home from work. served with honey mustard for dipping, asparagus and bacon mac'n cheese, and salted cantaloupe.
coconut chicken:
1/2 c heavy cream
1/2 tsp onion powder
1/2 tsp garlic powder
10 chicken tenders
in a medium bowl, mix together cream, onion powder and garlic powder. set aside two tablespoons of mixture. add the chicken and make sure it is completely coated. allow to rest for one hour.
3/4 c flour
2 tsp salt
1/2 tsp black pepper
3 eggs
2 tbs heavy cream mixture
1 c panko bread crumbs
3/4 c sweetened coconut flakes
3 small bowls (i use cereal bowls)
in first bowl combine flour, salt and pepper.
in second bowl beat together eggs and heavy cream mixture.
in third bowl combine panko and coconut flakes.
line a large baking sheet with foil. dredge each chicken tender through the bowls: flour first, then eggs, then panko & coconut.
arrange chicken tenders on baking sheet evenly, and bake for 15 minutes on each side.
chilled blueberry mint soup:
2 c blueberries- fresh or frozen (these were on sale at my market a few weeks ago so i bought a ton of them and froze them.)
1/4 c granulated sugar
3 lg fresh mint leaves
1/2 tsp lemon juice
3/4 c sour cream
in a large sauce pan comine all ingredients except sour cream. cook over high heat until boiling. reduce to medium-low and simmer for 15 minutes.
allow to cool for 20 minutes. using a hand blender (or pour into a food processor), puree until smooth. cover and refrigerate for several hours, or overnight.
whisk in sour cream before serving.
results: full bellies and one happy nerd <3
serves 3
No comments:
Post a Comment