Ingredients
1 cup crumbled blue cheese
1 cup low fat buttermilk
salt and pepper
1 cup flour
1 1/2 lb chicken tenders
1/2 cup vegetable oil
1/3 cup hot sauce
2 Tbsp melted butter
Directions
Preheat oven to 250. Place a wire rack on rimmed baking sheet and put in the oven. In a medium bowl stir blue cheese and 1/2 cup buttermilk. Season with salt and pepper. Cover and put in the refrigerator.
Place flour and remaining 1/2 cup buttermilk in separate bowls. Season both with salt and pepper. Set out another baking sheet. Dip chicken in buttermilk (allow excess to drip off) then dip in the flour (shake off excess) place on the baking sheet.
In a large skillet, heat oil over medium-high. Working in batches, fry chicken until golden brown and cooked through. It takes about 3-4 minutes each side. Transfer to oven to keep warm.
In a large bowl stir hot sauce with the melted butter. Add chicken from the oven and toss to coat. Serve tenders with blue cheese dip.
Friday, March 12, 2010
Mango-Lime Ricotta Parfaits
Ingredients
2 ripe mangoes, peeled, pitted and cubed
1 Tbsp sugar
1/2 tsp lime zest, plus 1 Tbsp fresh lime juice
1 1/2 cups part skim ricotta
Directions
In a bowl, toss together mangoes, sugar and lime zest and juice. Let stand 20 minutes. Top ricotta with mango mixture and serve.
Note: You can replace ricotta with plain or vanilla yogurt.
2 ripe mangoes, peeled, pitted and cubed
1 Tbsp sugar
1/2 tsp lime zest, plus 1 Tbsp fresh lime juice
1 1/2 cups part skim ricotta
Directions
In a bowl, toss together mangoes, sugar and lime zest and juice. Let stand 20 minutes. Top ricotta with mango mixture and serve.
Note: You can replace ricotta with plain or vanilla yogurt.
Tiramisu
Ingredients
3 Tbsp instant espresso powder
8 oz reduced fat cream cheese
3/4 cup heavy cream
2 packages (3oz each) soft ladyfingers
unsweetened cocoa powder (for dusting)
Directions
In a medium bowl, mix espresso powder with 3 Tbsp boiling water until dissolved. Add 1 1/2 cups cold water; set aside.
With an electric mixer, beat cream cheese with heavy cream and sugar until light and fluffy.
Spread a few tablespoons of cream cheese mixture in the bottom of a 2 quart serving dish. Separate ladyfingers. One by one, dip a third of lady fingers in espresso, then arrange in the bottom of the dish. Spread with a third of cream cheese mixture. Repeat twice with remaining ladyfingers, espresso and cream cheese mixture. (can be refrigerated, covered, up to one day.
Dust with cocoa just before serving
3 Tbsp instant espresso powder
8 oz reduced fat cream cheese
3/4 cup heavy cream
2 packages (3oz each) soft ladyfingers
unsweetened cocoa powder (for dusting)
Directions
In a medium bowl, mix espresso powder with 3 Tbsp boiling water until dissolved. Add 1 1/2 cups cold water; set aside.
With an electric mixer, beat cream cheese with heavy cream and sugar until light and fluffy.
Spread a few tablespoons of cream cheese mixture in the bottom of a 2 quart serving dish. Separate ladyfingers. One by one, dip a third of lady fingers in espresso, then arrange in the bottom of the dish. Spread with a third of cream cheese mixture. Repeat twice with remaining ladyfingers, espresso and cream cheese mixture. (can be refrigerated, covered, up to one day.
Dust with cocoa just before serving
Zeppole
Ingredients
2 quarts vegetable oil for frying
1 cup all purpose flour
2 tsp baking powder
1 pinch salt
1 1/2 tsp white sugar
2 eggs, beaten
1 cup ricotta cheese
1/4 tsp vanilla extract
1/2 cup confectioners sugar, for dusting
Directions
heat oil in a deep fryer (if you don't have one a deep pot will work just as well) to 375. In a medium saucepan, combine flour, baking powder, salt and sugar, stir in eggs, ricotta cheese and vanilla. Mix gently over low heat until combined. Batter will be sticky. Drop by tablespoons into the hot oil a few at a time. Zeppole will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain in a paper sack and dust with confectioners sugar. Serve warm. Makes approx 35.
2 quarts vegetable oil for frying
1 cup all purpose flour
2 tsp baking powder
1 pinch salt
1 1/2 tsp white sugar
2 eggs, beaten
1 cup ricotta cheese
1/4 tsp vanilla extract
1/2 cup confectioners sugar, for dusting
Directions
heat oil in a deep fryer (if you don't have one a deep pot will work just as well) to 375. In a medium saucepan, combine flour, baking powder, salt and sugar, stir in eggs, ricotta cheese and vanilla. Mix gently over low heat until combined. Batter will be sticky. Drop by tablespoons into the hot oil a few at a time. Zeppole will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain in a paper sack and dust with confectioners sugar. Serve warm. Makes approx 35.
Jalapeno Poppers
Ingredients
12 jalapeno peppers, sliced in half lengthwise, seeds removed
8 oz cream cheese, room temperature
2 eggs, beaten
2 Tbsp water
dash salt
1 cup plain dry breadcrumbs
oil for deep frying
Directions
Fill jalapeno pepper halves with cream cheese and press halves back together. Combine eggs, water and salt. Dip jalapeno peppers into egg mixture and into breadcrumbs. Place on a cookie sheet and freeze for 2 hourse. heat oil in deep frying to 370. Deep fry peppers in batches for 3 minutes, or until golden brown. Transfer jalapeno poppers to paper towels to drain.
12 jalapeno peppers, sliced in half lengthwise, seeds removed
8 oz cream cheese, room temperature
2 eggs, beaten
2 Tbsp water
dash salt
1 cup plain dry breadcrumbs
oil for deep frying
Directions
Fill jalapeno pepper halves with cream cheese and press halves back together. Combine eggs, water and salt. Dip jalapeno peppers into egg mixture and into breadcrumbs. Place on a cookie sheet and freeze for 2 hourse. heat oil in deep frying to 370. Deep fry peppers in batches for 3 minutes, or until golden brown. Transfer jalapeno poppers to paper towels to drain.
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