Friday, August 29, 2014

Cheese-Its Chicken Strips

English: Fried Chicken strips.
English: Fried Chicken strips. (Photo credit: Wikipedi
     My daughter found the picture for this recipe somewhere on the internet and forwarded it to me with the plea, "Mom, can we make this when I come home?" It's hard to say no when it comes to cooking and trying new dishes. 
    This was interesting for a few reasons. I have never used sour cream as a coating agent before. Mayonnaise was an experiment once, but not sour cream. It coated the chicken very well.
     It was also interesting because this is very similar to how I make Grippo's chicken strips. This recipe uses Cheese-Its, which now come in an assortment of flavors. We tried the chipotle flavor and thought it was great, but any flavor will work.

Cheese-Its Chicken Strips
3 chicken breasts, cut in half
1 cup sour cream
3 cups Cheese-Its crackers, any flavor, crushed
1/8 cup butter, softened

Preheat oven to 375. Spray coat or grease a 13x9x2-inch baking dish.

Place sour cream in a wide, low bowl. 
Put crackers in a large freezer bag and crush with rolling pin.

Coat chicken in sour cream and then place in bag and shake to coat.
Place in baking dish and cook for 30 minutes.

Serves 4.

Monday, August 18, 2014

Watermelon Kool-Aid Pie

Photos courtesy of the Cooking Corner.

    One day I was wandering around the wide world of the internet and came upon the idea for a Kool-Aid pie. It was kind of hard to wrap my brain around the idea at first, but I knew I had to give it a try. The only flavor in the cabinet was watermelon so that's what I made - a Watermelon Kool-Aid pie.
    The kids all looked at me like I'd grown a second head, but try it they did. What was left went to work with me one day and it went over big time. The conclusion was that everyone thought it tasted like a watermelon Jolly Rancher. What a great kid treat.

Kool-Aid Pie
1 – 8 oz. tub whipped topping

1 – 14 oz. can sweetened condensed milk

1 – pack of unsweetened Kool-Aid (flavor of choice)

1 – 9-inch graham cracker pie crust

Directions -

Pour condensed milk into a medium bowl. Sprinkle Kool-Aid mix into milk and stir well. 

Fold in whipped topping until completely combined. 

Pour into a prepared graham cracker crust. 

Chill about 2 hours then serve.
The flavor possibilities are endless. 

Serves 8.

Kool-Aid Man
Kool-Aid Man (Photo credit: Wikipedia)

Friday, August 15, 2014

Crab Stuffed Portobellos

Photo courtesy of Taste of Home.

      Recently a few of the kids were home and we planned a mass grilling. I had pork chops and chicken-on-a-stick in line for meat choices and since local produce was popping, veggie kabobs were also in store. 
      However, the kids offered up the true food experiment of the night - stuffed grilled portobellos. I've eaten that type of mushroom on occasion, but have never tried to grill them. 
      This was not the occasion as luck would have it, the gas powering the grill gave up the ghost and was not an option. I heated up the oven, spray coated a casserole dish and improvised. Why not? After all the gas grill is just an outdoor oven, right?
     The mushrooms were tender and the topping was moist and flavorful. It was a nice way to try something a little different. Maybe next time we'll have gas for the grill.     

Crab Stuffed Portobellos
1/2 cup lump crab meat
1 T. butter
1/8 cup onion, fine diced
1 T. beer (or white wine or broth)
1/8 cup mozzarella cheese, shredded
1/4 cup panko crumbs
1 tsp. lemon juice
1/4 tsp. paprika
1/2 cup brie cheese, cubed 
(I used Muenster - any mild soft cheese would work)
1/8 tsp. celery seed
4 large portobellos mushrooms
2 T. canola oil
1/8 cup Parmesan cheese

In small saucepan, melt butter. Add onions and cook over medium-low heat until softened, about 7-8 minutes. 

Reduce heat and add crab, beer, shredded cheese, panko crumbs, lemon juice, paprika, cubed cheese and celery seed. Stir well to combine and remove from heat. Set aside.

With a spoon, scoop gills out of mushrooms and remove stem. With a damp paper towel clean mushroom.

Place mushrooms on a plate and using a pastry brush, spread oil over mushroom. Scoop filling into mushrooms, spreading to the side. Top with Parmesan.

1) Bake in 350 oven for 15 minutes until mushrooms are soft and filling is warmed. 
2) Place on grill warmed to low heat over direct flame for 10-15 minutes.

Taste Of Home Recipe of the Day