Crunchy Chicken Fingers with Sriracha Dipping Sauce

 

Tender and juicy, with a crisp coating, these chicken fingers are always a crowd pleaser. Serve with a salad and crusty buns.

Crunchy Chicken Fingers with Sriracha Dipping Sauce
Crunchy Chicken Fingers with Sriracha Dipping Sauce
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Ingredients
  1. 1-1/2 lbs (750 g) boneless skinless chicken breasts, cut into 1-1/2-inch (4 cm) strips
  2. 1 cup (250 mL) mayonnaise, divided
  3. 1 tsp (5 mL) paprika
  4. 1/2 tsp (2 mL) salt
  5. 1/2 tsp (2 mL) black pepper
  6. 1 tsp (5 mL) garlic powder, divided
  7. 2 cups (500 mL) crushed corn flakes cereal
  8. 1 tbsp (15 mL) canola oil
  9. 2 tbsp (30 mL) Sriracha
  10. 1 tbsp (15 mL) liquid honey
Instructions
  1. Preheat oven to 425°F (220°C). In a medium bowl, combine chicken, 1/2 cup (125 mL) mayonnaise, paprika, salt, pepper and 1/2 tsp (2 mL) garlic powder, stirring to coat chicken. Place cereal in a shallow bowl. Dip each piece of chicken in cereal, pressing to coat. Place chicken on a parchment-lined rimmed baking sheet and drizzle with oil. Discard excess cereal. Bake for 12 to 15 minutes or until chicken is crisp and no longer pink inside.
  2. Meanwhile, in a small bowl, combine remaining mayonnaise, Sriracha, honey and remaining garlic powder. Serve chicken with sauce.
Notes
  1. Tip: Turkey breast can also be used in place of chicken in this recipe.
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Japanese Chicken Wings

Great for crowds and kids! Tastes good warmed up if there’s any left

Japanese Chicken Wings
Serves 6
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Ingredients
  1. 3 lbs. chicken wings, tips removed 1.5 kg
  2. UPDATE: Buy drummettes and remove skin – it’s more work, but it’s healthier
  3. 1 egg
  4. 1/3 cup flour 75ml
  5. 1 cup butter 250ml
Sauce
  1. 3 Tbsp. soy sauce 45 ml
  2. 3 Tbsp. water 45ml
  3. 1 cup white sugar 250ml
  4. 1/2 cup vinegar 125ml
Instructions
  1. Cut wings in half. Dip in slightly beaten egg and then in flour. Fry in butter until deep brown and crisp. Place in shallow roasting pan. Mix all sauce ingredients together and pour over chicken wings. Bake at 350 F (180C) for 1/2 hour. Baste wings with sauce during cooking.
  2. Baste wings with sauce during cooking.
Notes
  1. Book Reference – The Complete Best of Bridge Cookbooks – Vol. 1 (Page: 186), The Best of Bridge, Royal Treats for Entertaining (Page: 104)
The Best of Bridge http://www.bestofbridge.com/
Great for crowds and kids! Tastes good warmed up if there’s any left.

 

The race track is where one filly can be another man’s folly.

Pork Canitas

A pot of flavorful braised pork shoulder is a great way to feed a small crowd — set out tortillas or taco shells and accompaniments like salsa verde, avocado, cilantro, lime wedges and sour cream, and let everyone build their own. If you like, swap beef brisket for the pork shoulder, for beef carnitas — “little meats.”

Pork Carnitas


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Ingredients
  1. 4 to 5 lb boneless pork shoulder 2 to 2.5 kg? blade roast, trimmed and cut ? into 3- to 4-inch (7.5 to 10 cm) ? pieces
  2. 2 tbsp chili powder 30 mL
  3. Salt to taste
  4. Vegetable oil
  5. 1 to Basic Chicken Stock (page 28), 250 to?2 cups ready-to-use chicken broth 500 mL? or water
  6. 1 tsp ground cumin 5 mL
  7. 1 bay leaf 1
  8. Soft flour tortillas, warmed
  9. Accompaniments
  10. Salsa Verde (page 263)
  11. Sliced avocado
  12. Fresh cilantro
  13. Lime wedges
  14. Sour cream
Instructions
  1. Preheat oven to 325°F (160°C). Place pork on a cutting board and pat dry with paper towels. Sprinkle with chili powder and salt, rolling the pieces around with your hands to coat. Set a
  2. heavy, ovenproof braising pan over medium-high heat and add a generous drizzle of oil. Brown the meat in batches, transferring it to a plate as you go. Pour off any excess fat and add a splash of water to the pan, scraping up any browned bits from the bottom. Return all the meat to the pan and add enough stock to come about halfway up the meat. Add cumin and bay leaf.
  3. Cover the pan, put it in the oven and bake for 21⁄2 to 3 hours or until meat is very tender and can be pulled apart with a fork. If it seems too liquidy, place the pan back on the stovetop and simmer, uncovered, until any excess liquid has reduced. Set the pot out on the table with warmed tortillas and your choice of accompaniments and let everyone assemble their own carnitas. Serves 8 to 10.
Notes
  1. Accompaniments
  2. Salsa Verde (page 263)
  3. Sliced avocado
  4. Fresh cilantro
  5. Lime wedges
  6. Sour cream
The Best of Bridge http://www.bestofbridge.com/

 

Salsa Verde
Salsa Verde
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Ingredients
  1. 2 garlic cloves, chopped
  2. 1/2 cup (125 mL) packed fresh flat-leaf (Italian) parsley leaves (about 1 small bunch)
  3. Grated zest of 1/2 lemon
  4. 1-1/2 tbsp (22 mL) lemon juice
  5. 1 tbsp (15 mL) red wine vinegar
  6. 1/3 cup (75 mL) olive oil
Instructions
  1. In a food processor, combine garlic, parsley, lemon zest, lemon juice and vinegar; pulse, scraping down the bowl a few times, until very finely chopped. With the motor running, through the feed tube, add oil in a thin stream and process until nearly smooth (it will be very green, with some flecks remaining). Keeps in the fridge for up to 3 days.
  2. Makes about 1/2 cup (125 mL).
The Best of Bridge http://www.bestofbridge.com/

 

 

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Hoisin Chicken Lettuce Wraps

Hoisin Chicken Lettuce Wraps
Serves 4
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Ingredients
  1. 6 boneless skinless chicken thighs
  2. 2 to 3 green onions, chopped
  3. 1 small red bell pepper, chopped
  4. 1 garlic clove, crushed
  5. 2 tsp grated fresh ginger 10 mL
  6. 1⁄2 cup hoisin sauce 125 mL
  7. Butter or leaf lettuce leaves
Instructions
  1. Combine chicken, green onions, red pepper, garlic, ginger and hoisin sauce in the bowl of a 4- to 6-quart slow cooker.
  2. Cover and cook on low for 4 to 6 hours or until chicken is very tender.
  3. Shred the chicken with two forks. Serve in a bowl, with lettuce leaves alongside to fill, wrap and eat.
Notes
  1. Serves 4 to 6
  2. Variation
  3. Buffalo Chicken Lettuce Wraps: Ditch the ginger and swap 1⁄2 cup (125 mL) Buffalo-style hot pepper sauce (such as Frank’s RedHot) and 1⁄4 cup (60 mL) butter for the hoisin sauce.
The Best of Bridge http://www.bestofbridge.com/

Seafood Kabob

No fuss gourmet. Serve this with salad for a  low cal and delicious dinner

 

Seafood Kabob
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Ingredients
  1. 8 oz scallops 250 g
  2. 12 oz raw shrimp (tails on) 375 g
  3. 1 cantaloupe melon (30 balls) 1
  4. 1 honeydew melon (30 balls) 1
  5. 1⁄4 cup lemon juice 60 mL
  6. 2 tbsp butter, melted 30 mL
  7. 1⁄4 cup brie cheese (remove skin) 60 mL
  8. 1⁄4 cup light cream 60 mL
Instructions
  1. On six 8-inch (20 cm) skewers, alternate seafood and melon balls. Mix lemon juice and butter. Broil kabobs 10 minutes, turning and brushing occasionally with lemon juice mixture. (Seafood should be opaque.) In a small saucepan, melt cheese and gradually whisk in cream. Drizzle the cheese mixture over kabobs. Broil until golden brown. Serve over rice. Serves 6.
Notes
  1. Note: 2 lbs (1 kg) of firm fish such as monkfish, shark or swordfish is a tasty alternative to the scallops and shrimp.
  2. What you seize is what you get!
The Best of Bridge http://www.bestofbridge.com/
 

Chicken Breasts Stuffed With Asparagus

Celebrate the rites of spring

Chicken Breasts Stuffed With Asparagus
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Ingredients
  1. 4 Whole chicken breasts, halved, boned and pounded
  2. 24 medium asparagus spears, lightly blanched
  3. 1/4 cup butter, melted
  4. 1/4 cup Dijon mustard
  5. 2 garlic cloves, finely chopped
  6. 1/4 cup white wine
  7. 1 1/2 cups bread crumbs
  8. 1 Tbsp. grated Parmesan cheese
  9. 2 Tbsp. finely chopped parsley
  10. Book Reference – The Best of the Best – Vol. 1 (Page: 212), Aces (Page: 120
Instructions
  1. Prepare chicken and asparagus. Combine butter, mustard, garlic and wine. Dip chicken breasts in this mixture to coat. Place 3 asparagus spears on each breast and roll securing with a toothpick. Mix bread crumbs, Parmesan and parsley together and roll breasts in this mixture. Bake 30 minutes at 350 F. Serves 4 – 6. Pass the blender hollandaise sauce and hear the raves.
Notes
  1. Serves 4 – 6. Pass the blender hollandaise sauce and hear the raves.
The Best of Bridge http://www.bestofbridge.com/

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