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Saturday, September 8, 2012

Parmesan Chicken Tenders


1 Sleeve butter-flavored crackers (Ritz)
1/2 Cup Parmesan cheese
1/2 C butter €“ melted
1 Tablespoon Dijon mustard
1 Teaspoon parsley flakes
1/2 Teaspoon garlic powder
1/2 Teaspoon salt
1/4 Teaspoon pepper
12 €“ 16 Chicken tenders €“ thawed
Free Coupons


Preheat oven to 400 degrees
Line a baking sheet with non-stick foil, or spray with PAM or other non-stick spray
Crush crackers with a rolling pin. (the smaller the bits, the crispier the chicken)
Combine cracker crumbs and Parmesan cheese in a wide bowl
In a separate bowl, mix melted butter, Dijon mustard, parsley, garlic powder, salt and pepper
Dip chicken in wet mixture
Dredge in crumb/cheese mix
Place on baking sheet. Space them out some to allow for even heating and crispy edges.
Bake 30 minutes or until golden brown.

Wednesday, August 8, 2012

Granny's Curry Chicken

Granny’s Curry Chicken

1 Tbs. olive oil
1 medium onion, sliced
1/3 cup golden raisins (optional)
1/4 cup toasted, slivered almonds
Salt and freshly ground pepper, to taste
1 1/2 teaspoons yellow curry powder, or to taste
4 skinless, boneless, chicken breast halves (1 to 1 1/2 pounds)
1 cup yogurt
Minced fresh cilantro or parsley for garnish

Put the oil in a large skillet over medium high heat. When hot, add the onions (and optional raisins), sprinkle with some salt and pepper, and cook, stirring occasionally, until translucent; about 5 minutes. Turn the heat down to medium, sprinkle with half of the curry powder, and continue to cook a minute or two.

Season the chicken with salt and pepper and sprinkle it with the remaining curry powder. Move the onion to one side of the skillet and add the chicken in one layer. Cook for about 2 minutes on each side. Transfer to a plate. Add the yogurt and stir constantly over medium-low heat until the mixture is nice and thick. (Be careful not to bring to a simmer or the yogurt will curdle.)

Return the chicken to the skillet and cook for a couple more minutes or until cooked through, turning once. Sprinkle with the toasted almonds, garnish with cilantro or parsley and serve with rice.

Thursday, July 5, 2012

Red ,White and Blue Cherry Salad.

Red, White and Blue Cherry Salad

  • 4 cups pitted Northwest Cherries (fresh dark sweet cherries, Rainier or combination)
  • 1 cup fresh blueberries
  • 1 cup cored, diced apples
Honey-Lime Dressing
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lime juice
  • 1 tablespoon honey
  • 2 teaspoons minced fresh mint
  • 1/2 teaspoon grated lime peel
  • 1/8 teaspoon salt

    1. In large bowl, combine cherries, blueberries and apples. In small bowl, combine dressing ingredients; mix well. Pour dressing over fruit; toss gently to coat.
Makes 6 servings

Notes, Tips & Suggestions

Cook's Tip: Fresh blackberries, raspberries or halved strawberries may be substituted for blueberries. Fresh pineapple or orange may be added to salad.