Friday, April 22, 2011

Homemade Fast Food

Chicken Fingers and French Fries  Healthy, Tasty, Fabulous.  I never want to eat fast food again after eating this delicious homemade meal.  It's so much better than fast food!  I got both recipes out of my newest cookbook, Our Best Bites.  The authors of this cookbook are fellow Utah Mormon Moms!  I really like what I've made from it so far.  Here's the link to their blog : 

And here's the link to the Crispy Coconut Chicken Fingers: http//  I used less coconut and curry powder than the recipe called for.  In the cookbook there is an apricot sauce recipe to go with the Chicken Fingers.  Here is is:  Whisk together 1 cup apricot-pineapple preserves, 2 tsp soy sauce, 1/2 tsp Dijon mustard and 1/8 tsp curry powder.  I used just apricot preserves.  I definitely recommend this sauce to go with the Chicken Fingers!

Here's the link to the French Fries. Oh, and I added mustard to the Fry Sauce.  These are superb.



Wednesday, April 6, 2011

My favorite chicken

A few months ago, I went to Ikea for a free cooking class.  It was really fun, and I learned a lot.  They gave us gift bags filled with spices and recipes.  I got this chicken recipe on an Ikea recipe card.  I've made this recipe several times now.   It's basically a garlic and parsley chicken with a hint of lemon.  One of the things that I learned at this class is that parsley is very good for you.  So here's a healthy recipe that is incredibly easy to make.

Jacques Chicken and Parsley


3 boneless, skinless chicken breast halves, cut into 1 to 1 1/2 inch cubes (I like to make the cubes smaller)
2 Tbsp Wondra flour (This flour is finner than regular flour.  I'm guessing that normal flour would work for this recipe too)
1/2 tsp salt
1/2 tsp freshly ground pepper
2 1/2 tbsp good olive oil
1 tbsp chopped garlic
3 tbsp chopped parsley (I use Italian flat leaf parsley)
1 lemon, quartered

Dry the chicken cubes with paper towels, and toss them with the flour, salt, and pepper in a bowl.  Heat the oil in a 12 inch skillet until very hot but not smoking, add the chicken cubes, and cook in one layer, turning occasionally, for about 3 1/2 minutes.  Meanwhile, combine the garlic and parsley in a small bowl to make a persillade (whatever that means).  Add the persillade to the skillet, and saute for another minute, shaking the pan occasionally to coat the chicken with the mixture.  To serve, divide among four plates, add a wedge of lemon to each plate, and serve within the next 15 minutes.  I also like to add a little lemon zest to the chicken when I add the garlic and parsley.

From Jacques Pepin's cookbook, Fast food My Way.