All Grown Up: Chicken Fingers for Adults

All Grown Up: Chicken Fingers for Adults

INGREDIENTS

FOR THE DIPPING SAUCE:

1½ cups mayonnaise

¼ cup honey

2 tbsp. roughly chopped dill

2 tbsp. fresh lemon juice

1 tbsp. dry mustard powder

Kosher salt and freshly ground black pepper, to taste

FOR THE CHICKEN FINGERS:

2 lb. boneless, skinless chicken breasts, cut into 3"-long-by-1"-wide strips

1 tbsp. sugar

1 tbsp. kosher salt

1 tbsp. freshly ground black pepper

1½ tsp. garlic powder

1 tsp. paprika

1 tsp. dry mustard powder

1 cup flour

4 eggs, lightly beaten

3 cups finely ground fresh breadcrumbs or panko

Canola oil, for frying

INSTRUCTIONS

1. Make the dipping sauce: In a medium bowl, whisk together the mayonnaise with the honey, dill, mustard powder, and lemon juice. Season with salt and pepper, and stir together until smooth; set honey-dill dipping sauce aside.

2. Make the chicken fingers: In a medium bowl, toss together chicken, sugar, salt, pepper, garlic powder, paprika, and mustard; set aside. Place flour, eggs, and breadcrumbs in 3 separate shallow dishes; set aside. Pour oil to a depth of 2***8243; into a 6-qt. Dutch oven; heat over medium-high heat until deep-fry thermometer reads 325°. Working in batches, coat chicken in flour, shake off excess, and dip in eggs; coat in breadcrumbs. Fry chicken until golden brown and crisp, about 3 minutes. Transfer to paper towels to drain. Repeat with remaining chicken. Serve with dipping sauce.

Grilled Lamb Chop

Grilled Lamb Chop

Ingredient

Lamb chop 6 pieces

Some cooked seasonal vegetables

Seasoning

Thyme powder 1/3 tsp

Chicken powder 1/2 tsp

Cornflour 1/2 tsp

Pepper to taste

Method

Rinse and wipe lamb chop.

Spread marinade on lamb chop evenly and wait 1 hour, set aside.

Heat 1 tbsp of margarine, fry lamb chop until cooked, serve with vegetables.

Buffalo Chicken Dip

This tangy, creamy dip tastes just like buffalo chicken wings. It's best served hot with crackers and Celery sticks.

Ingredients

2 (10 ounce) cans chunk chicken, drained

2 (8 ounce) packages cream cheese, softened

1 cup Ranch dressing

3/4 cup pepper sauce (such as Frank's Red Hot®)

1 1/2 cups shredded Cheddar cheese

1 bunch celery, cleaned and cut into 4 inch pieces

1 (8 ounce) box chicken-flavored crackers

Directions

1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

Serve 20

Prep Time:

5 Min

Cook Time:

40 Min

Ready In:

45 Min

Rice Cake

Rice Cake

Ingredients (serves 8):

- 200 g (7 oz) rice

- 800 ml (28 fl oz - 3 2/3 oz) milk

- 100 g (3 1/2 oz) sugar

- 1 teaspoon vanilla powder

- 40 g (1 1/2 oz) sultanas

- 60 g (2 oz) unsalted butter

- Pinch cinnamon powder

- 1 organic lemon

- 2 eggs

- 2 tablespoons dry breadcrumbs

- 2 tablespoons granulated sugar

- Salt

Time:

preparation: 15 minutes

cooking: about 60 minutes

Bring the milk to the boil with a pinch of salt. Add the rice and cook until al dente stage. Switch off the gas. Don't drain the rice!

Meanwhile soak the sultanas in warm water for about 20-30 minutes. Then squeeze of their soaking water.

Preheat the oven to 180°C (350°F). Line a baking pan (Ø 22 cm - 9in) with waxed paper.

Add the butter cut into pieces, sugar, sultanas, vanilla, beaten eggs, and the grated skin of the lemon to the rice. Stir accurately.

Pour the mixture into the pan, level the surface and springle with dry breadcrumbs and granulated sugar.

Bake for almost 25-30 minutes or until the surface is golden.

- It's a very tasty cake, easy-to-do, typical recipe from Val d'Aosta (Italy), well known also as gateau de ris.

- Serve it with a cup of tea or coffee or after a meal with a glass of dessert wine.

Sambuca Cake With Strawberries, Whipped Cream and Shaved Chocolate

Sambuca Cake With Strawberries, Whipped Cream and Shaved Chocolate
Ingredients
1 prepared pound cake, from bakery section or frozen foods, defrosted
3 ounces sambuca, or other anise liqueur
1/2 pint strawberries, halved or sliced
2 teaspoons sugar plus 2 tablespoons
1 pint whipping cream
Chocolate syrup, for drizzling
1 bar good quality dark bittersweet chocolate
Directions
Place 2-inch-thick slices of pound cake on dessert plates. Douse cake slices with sambuca or other anise liqueur.

Slice berries and sprinkle with 2 teaspoons sugar, then toss and reserve.

Beat whipping cream with 2 tablespoons sugar with a hand mixer until soft peaks form.

Top cake with berries and drizzle with zigzags of syrup. Top cake and berries with whipped cream. Using a vegetable peeler, shave dark chocolate over each dessert plate and serve.

JAPANESE STRAWBERRY CAKE

JAPANESE STRAWBERRY CAKE Ingredients:

1 cup shiratama-ko (rice flour)
1/4 cup sugar
2/3 cup water
*For filling
1/3 cup water & 1/2 cup sugar & 1/4 cup dried anko powder
or 1/2 cup premade anko (sweet red bean paste)
6 strawberries
*katakuriko starch for dusting

Preparation:

Heat 1/3 cup of water and 1/2 cup of sugar in a pan. Add 1/4 cup of anko powder in the pan and stir well. Set aside. Wash strawberries and remove the calyxes. Wrap a strawberry with about a spoonful of anko and rounds to make a ball. Make 6 balls. Put 2/3 cup of water and 1/4 cup of sugar in a heat-resistant bowl and mix well. Add shiratama-ko flour in the bowl and mix well. Put the bowl in microwave and heat the dough for two minutes. Stir the dough. Heat the dough in microwave until the dough inflates. Stir the mochi quickly. Dust a flat pan with some katakuri-ko starch. Also, dust hands with some katakuri-ko. Remove the hot mochi from the bowl to the pan by hands. Dust hands with more katakuri-ko starch and divide the mochi into 6 pieces by hands. The mochi is hot and sticky, so be careful not to burn your hands. Make 6 flat and round moc Put a piece of strawberry and anko filling on a mochi piece and wrap it by stretching moc Rounds . Repeat the process .

Cheese Cake Coffee Cake

Cheese Cake Coffee Cake

Ingredients

3 cups biscuit mix
1/4 cup granulated sugar
1/2 cup milk
1/4 cup butter or margarine, melted
8 ounces cream cheese, softened
2 eggs
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 cup strawberry preserves

Procedures

Combine biscuit mix, 1/4 cup granulated sugar, milk and butter. Stir vigorously 30 seconds. Turn dough out onto a lightly floured surface. Knead 4 or 5 times. Pat evenly into the bottom and up the sides of an ungreased 9-inch round cake pan; set aside.

Combine cream cheese, eggs, 1/2 cup granulated sugar and vanilla extract. Beat at medium speed of electric mixer until smooth. Pour over dough. Bake at 350 degrees F for 30 to 35 minutes. Remove from oven; let stand for 10 minutes. Spread preserves over top.

Serve warm.