Sunday, March 31, 2013
In Celebration of Warmer Weather! Taste of Tropics for Springtime
Happy Easter! And happy Springtime!!... Such a marvelous time of year... the Weather is warming up... Sun is shining, Plants are beginning to grow again, Birds are singing ..and having babies.... :)
This Easter I made my traditional Angel Food cake...so light and fluffy! I don't ever remember an Easter without one.... and of course, the annual colored eggs... fun to do, for big kids too!.... I decided, for Easter, to bring a little Tropical taste to my menu with lots of fruit and veggies to enjoy...A toast to Sunny Days with wonderful Apricot Bellinis with Prosecco at Breakfast... And Sun inspired slaw, as well as Couscous with palate warming Chicken Fingers for Dinner. BTW... any of the three recipes I'm about to share with you would be great going into Summer! Easy, quick to make.. and fun to eat! This is what I came up with...
First, let's get going the main Entrée... my Hot Chick Chicken Tenders. To make them...
7-8 Chicken Tenders
1/2 Cup of Honey
1 Tblsp. Sriracha Sauce
2-3 Cups of Panko Crumbs
Line a baking pan with Heavy duty Foil. Spray the foil with cooking spray.
I combine the Honey and Sriracha sauce in a small bowl. ( you may want to adjust the Honey/ Sriracha Sauce ratio to your own taste, as the Sriracha is very hot and spicy)
I place the Panko Crumbs on a plate.
One at a time, dip the Chicken Tenders in the Honey/Sriracha Sauce, then roll the tenders in the Panko Crumbs. Place on the foil lined baking tray. Spray the Crumb coated tenders with a little cooking spray. ( This both seals the juice in the tenders as well as encourages the crumbs to brown nicely. Bake the tenders at 385' until the Panko crumbs are Deep Golden Brown. See my Photo below.
Caribbean Carrot Slaw
1 Cup diced fresh Pineapple
1/2 Cup Raisins
10 Oz. matchstick cut Carrots
2 Tblsp light Olive Oil
2 Tblsp. Lemon Juice
2 Tblsp. Maple Syrup
1 Tblsp. Pineapple juice
2 Tblsp. chopped fresh Italian Parsley
Cracked Black Pepper to taste
Combine the Carrots, Raisins, Pineapple and Parsley in a medium sized bowl, and toss. In a Salad Dressing Cruet, combine the Olive Oil, Lemon Juice, Maple Syrup, Pineapple Juice, and cracked Pepper. Shake well and pour over the tossed Fruit/ Vegetables. ( If you don't have a Cruet, then whisk the liquid ingredients in a separate bowl) Toss further to coat.
Coucous a L'Orange
3/4 Cup of Orange Juice
1/2 Cup of Water
1 Tsp. ground Coriander
1/4 Tsp. Cinnamon
Cracked Black pepper to taste
Combine the Orange Juice, Water, Coriander, Cinnamon and Pepper in a medium saucepan. Bring to a boil. Then remove from the heat. Add in
1 Cup of uncooked Couscous
1/4 Cup of dried Cranberries
1/4 Cup of chopped Red Onion
Cover and let stand for 5 minutes. Fluff with a fork. Transfer to a large bowl.
Meanwhile take 1/4 Cup of slice Almonds and toast. ( I toasted mine in my toaster oven, or you can toast stovetop in a skillet)
Add the toasted Almonds, and 3 Tblsp chopped fresh Italian Parsley to the Couscous.
In a small bowl, whisk
1/4 Cup Orange Juice
1 Tblsp. Lime Juice
2 Tsp. Stoneground Mustard
1 1/2 Tblsp. Olive Oil
Drizzle this mixture over the Couscous and toss to coat.
If you have a taste for adventure, You are going to love these... Amusez-vous!