Main Dish/Casserole Archives - Page 17 of 74 - Garden Seeds and Honey Bees

Thai Chicken Noodle Bowls

*
Makes 3 bowls

*

Combine in a bowl:

*
*1 1/2 cups cooked Lemon Rotisserie Chicken, cubed

*2 medium Zucchini, spiral cut (noodles)

*3 tablespoons red onions sliced thin (optional: Soak onions in 3 tablespoons white vinegar for 15-20 minutes, then drain off vinegar and discard)

*1/4 cup sunflower seeds

*1/4-1/3 cup Small cubed Pepper Jack Cheese

*Red Thai Sauce, recipe below

*Cilantro, Garnish

*
Toss together in bowl until evenly coated in Sauce. Marinade in the fridge 2 hours if desired for more flavorful zucchini noodles.

*

Thai Sauce

*
*1/3 cup granulated Sugar

*3 tablespoons Water

*1 tablespoon Cornstarch

*1 Tablespoon Rice Vinegar

*Pinch Salt

*1/2 teaspoon Soy Sauce, like Western Family lite or low sodium

*1/8 cup Maraschino Cherry Juice

*1 1/4 teaspoons chopped Pimentos, bottled

*2 Garlic Cloves, pressed or minced

*1/4-1/2 teaspoon Red Pepper Flakes, depends on degree of hotness

*
In a small sauce pan add the; sugar, water, cornstarch and rice vinegar and bring to a boil and begins to thicken. Then add the salt, soy sauce and maraschino cherry juice. Stir until slightly thick (cool slightly) and add to the noodle chicken mixture.

Enjoy!

Lindy

Chicken and Waffles

Waffles

*2 cups All-purpose Flour

*1/2 teaspoon Baking Soda

*3 teaspoons Baking Powder

*2 tablespoons Sugar

*1/2 teaspoon Sea Salt

*3 Egg Yolks

*4 Egg whites, whipped adding slowly 1 tablespoon Sugar and set aside

*1 cup Plain Greek Yogurt

*1 Cup Buttermilk

*1 tablespoon Vanilla Extract

*1/4 cup Melted Butter

*Maple Syrup Or Honey, for serving

*Hot Sauce, optional for serving

Sift together the dry ingredients: Flour, baking soda, baking powder, sugar and salt. Set aside.

In a large mixing bowl add: Egg yolks, yogurt, buttermilk, vanilla and melted butter. Stir together until combined. Then slowly add and stir by hand the dry ingredients into the wet ingredients until combined. Fold in the whipped egg whites.

Then in a medium mixing bowl add the egg whites and beat until light and fluffy and slowly add the tablespoon of sugar until soft peaks.

Use your Belgian Waffle Iron according to the waffle iron instructions. Ours made 8 large Belgian waffles.

Crunchy Chicken Fingers

*5 Boneless Skinless Chicken Breasts, cut into strips (around 2 and 1/2 pounds)

*2 and 1/2 cups Buttermilk

Soak Chicken strips in Buttermilk at least 5 hours or overnight. Discard buttermilk after marinating. Let Chicken rest 30 minutes before dipping/dredging and baking/air frying

Chicken Coating Dipping/Dredging Station

Dredge each chicken strip into the following:

First Dip in Eggs

*2 Eggs, lightly beaten in a round baking dish

Second Dip in Flour Mixture

*2 to 3 cups Flour

*1/2 teaspoon Garlic Powder

*1/2 teaspoon Onion Powder

*1/8 teaspoon Cayenne Pepper or to taste

*1 teaspoon Paprika

*1 teaspoon Seasoned Salt, like Deverles

*1 teaspoon Fresh Ground Pepper

*Sea Salt to taste

Third Dip and Press on Breadcrumb Mixture

*3 and 1/4 cups Cap’n Crunch Cereal, crushed or 2 cups crushed

*1 Cup Panko Bread Crumbs Plain or Italian

You could have a little extra egg and breadcrumb mixture, I really don’t like to run out in the middle of dipping. Discard any unused eggs or breadcrumbs.

Option 1

Bake on (2) 1/2 baking sheets, using Silpat baking mats in the oven at 400*F. 35 minutes or until no longer pink. Internal temperature 165* F.

Option 2

Bake in an Air Fryer according to your Air Fryer instructions. Ours cooked for 11 to 12 minutes at 360*F., 6 strips at a time.

*Note: Both cooking options/methods turned out great!