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Easy Cheese Nuggets

Ingredients:

Servings:
8
Units: US | Metric
1 lb monterey jack cheese or 1 lb cheddar cheese or 1 lb swiss cheese or 1 lb mozzarella cheese, cut in about 1/2 inch nuggets
vegetable oil (for frying)
1 cup Bisquick
1 teaspoon paprika
1/4-1/2 teaspoon garlic powder
1/2 cup milk
1 egg
marinara sauce (optional)
Directions:

1
Place cheese nuggets in a pan and put in freezer for at least one hour.
2
Mix bisquick,paprika, garlic powder, milk and egg until smooth.
3
Dip cheese into batter,covering cheese completely.
4
Fry in 2 inches of oil heated to 375 degrees in a frying pan or in an electric skillet.
5
Fry about 1-2 minutes, turning once, until golden brown.
6
Drain on paper towels.
7
Let stand 3 minutes before serving.
8
Serve with marinara sauce

I make these with chopped up jalapenos in as well

Doritos Crusted Chicken Fingers

5 Step process

1. Marinate sliced boneless chicken breasts in buttermilk for 2 hours.
2. Dredge in flour.
3. Dip in egg wash.
4. Dredge in crushed Doritos.
5. Bake in a 400F for 15-20 minutes.

Doritos Crusted Chicken Fingers

 

Print

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Author: Steve Cylka

Serves: 4

Ingredients

• 4 boneless skinless chicken breasts
• 1 large bag of Doritos, nacho flavor (or flavour of choice)
• 2 cups buttermilk
• 2 cups flour
• 1-2 tsp cayenne pepper (optional)
• 4 eggs
• cooking spray, optional

Instructions

1. Cut the chicken into thin ½ inch strips.
2. Place the chicken in a bowl and pour in the buttermilk. Stir so the chicken is coated in the buttermilk. Cover the bowl and place in the fridge for about 2 hours.
3. Using a food processor, crush the Doritos so that they are a texture similar to panko or coarse bread crumbs. Set aside in a large bowl.
4. Place flour and optional cayenne pepper in one bowl and eggs in another. Whisk the eggs so that they are well scrambled.
5. Preheat oven to 400F and spray a baking sheet with cooking spray.
6. Set up the four bowls in order: 1. bowl with the chicken, 2. bowl with the flour, 3. bowl with the beaten eggs, 4. bowl with the crushed Doritos.
7. Using a fork, lift out a few chicken strips and let excess buttermilk drain off. Place them in the flour and dredge them in so they are all coated in flour. Lift the chicken strips out of the flour and shake off any excess. Place them in the egg wash and turn them so they are evenly coated in egg. Lift them out of the egg and then dredge in the crushed Doritos. Place the coated chicken fingers on the baking sheet. Do this with the remaining chicken strips.
8. Bake in the oven for 15-20 minutes, turning halfway through.
9. Serve with buttermilk ranch dip, bbq sauce or your favorite dip.

Shrimp in Creamy Coconut Sauce

Shrimp in Creamy Coconut Sauce

1 lb medium shrimp, cleaned and tails removed
½ cup coconut cream
2 tablespoons mayonnaise
2 tablespoons milk
2 tablespoons sweetened condensed milk
1 tablespoon vanilla extract
2 tablespoons butter
2 tablespoon oil
1 tsp salt
2 teaspoons chopped scallions (only the green part)
½ cup of plain bread crumbs
1 tablespoon corn starch

Rinse the shrimp and pat dry the shrimp with paper towel and season with salt. Mix bread crumbs and corn starch together and toss shrimp in mixture. In a large skillet, melt oil and butter and fry shrimp over medium heat for 2-3 minutes until golden brown. Drain shrimp on paper towel and set aside.

In a sauce pan, over low heat, combine the coconut cream, milk, and vanilla extract. Add condensed milk and stir. When the coconut mixture starts to bubble, add scallions. Let the mixture simmer for about 3 minutes until the liquid gets reduced by 1/3. Add the mayonnaise and stir until combined. Mayonaise gives it a creamier texture.

Transfer the cream mixture to the shrimp. Turn on the heat and stir the shrimp to incorporate the coconut cream. Turn off the heat when the coconut mixture reaches the boiling point. Plate and serve the dish hot.

Crispy KFC Style Chicken - no deep fat fryer!

Crispy chicken

Ingredients

1 whole chicken cut for saute pieces
1 1/2 ltrs Water
3 tablespoons Salt (for soaking)
250ml milk
1 egg, beaten
250g flour
1 teaspoon smoked paprika
1 tbsp mixed dried herbs
1 tablespoon salt
1 teaspoon black pepper
Soybean Oil for frying

Method

1. Preheat oven to 200oc/gas 5
2. Allow chicken to soak in salted water for a half hour.
3. Mix egg and milk in a shallow bowl. Mix flour, paprika, salt, and pepper in another bowl. 
4. Dry chicken with paper towels. Dredge in flour mixture, then place in milk/eggs and then back to flour mixture. Do this one piece at a time making sure that there is total coverage over entire surface of chicken in each step.
5. Place a good splash of oil in a large non-stick frying pan set on medium. 
6. Fry a few pieces of chicken at a time in the pan and colour all over. Place on a baking tray and cook for around 20 minutes, in the oven, turning occasionally.
7. As always with chicken, check the middle of a large piece to check the juices run clear. Allow to drain on paper towels when cooking is completed.

Pan Fried Haddock with Simply Stir Garlic & Herbs

Ingredients for 4

• 2 tsp oil
• 100 g mushrooms, sliced
• 200 g bag baby spinach leaves, washed and drained well
• 4 boneless haddock fillets, approx. 450g in total
• 200 ml Philadelphia Simply Stir Garlic & Herbs
• 200 g couscous, cooked according to instructions on pack

Instructions

1Step

Preheat the oven to Gas 5, 190 °C. Heat the oil in a pan and fry the mushrooms for 2-3 minutes to lightly brown. Add the spinach to the pan and gently wilt.

2Step

Place the mushrooms and spinach into an ovenproof dish and top with the haddock fillets. Top with the Simply Stir and bake in the oven for 15 minutes or until the fish flakes easily.

3Step

Serve with the couscous.