Cheese Toast from The Pioneer Woman

The Pioneer Woman always inspires me, but the episode I watched yesterday was especially good.  It was all about the preparation and storage of freezer meals.

Click here for the Food Network page on that particular episode with more recipes.

My favorite thing on this episode is her cheese toast that is very easy and looks delicious.  Too bad there was no photo to share.  If I can remember, when I make it, I'll take a photo.

Ingredients

2 cups grated Cheddar

2 cups grated Monterey Jack

1/2 cup mayonnaise

1/2 cup grated Parmesan

1/2 stick (4 tablespoons) butter, softened

1 teaspoon salt

1 teaspoon pepper

1/4 teaspoon seasoned salt

1 crusty French loaf 




Directions

In a medium bowl, combine the Cheddar, Monterey Jack, mayonnaise, Parmesan, butter, salt, pepper and seasoned salt.

Cut the loaf in half lengthwise, then into thirds or fourths. Evenly spread the cheese mixture onto the bread pieces. Wrap each piece in a foil "purse," leaving a little room at the top between the cheese and the foil.

The bread can either be frozen for later, or baked right away. If baking right away, place on a baking sheet and bake at 350 degrees F for 10 minutes. 

If cooking from frozen, bake on a baking sheet at 350 degrees F for 20 minutes.

Potato Chip Chicken Tenders

I watched this episode of The Kitchen on the Food Channel with great delight as I could see so many variations using this recipe.  Links are listed at the end of the recipe.

The crispiness of the finished chicken was especially of interest to me.  Can't wait to try them!

Ingredients:

1 quart (4 cups) vegetable oil, for frying

1 pound chicken tenders

Kosher salt and freshly cracked black pepper

1 cup potato flakes

1 cup wavy potato chips, crushed

1 cup all-purpose flour

4 large eggs, beaten



Directions:

Put the oil in a heavy-bottomed skillet fitted with a deep-frying thermometer. Heat over medium heat until it reaches 350 degrees F.

Season the chicken with salt and pepper. 

Mix the potato flakes and crushed chips together in a shallow dish. 

In a second shallow dish, mix the flour and some salt and pepper. 

Add the eggs to a third shallow dish. 

Dredge the chicken tenders on all sides first in the seasoned flour. Shake to remove any excess flour, then dip into the egg. Allow the egg to drip off. Dredge in the potato mixture until evenly coated.

Carefully add the chicken tenders to the hot oil and cook until golden brown, 3 to 4 minutes per side. Transfer to a cooling rack over a paper towel-lined baking sheet. Sprinkle with more salt and serve warm.

RECIPE COURTESY OF GEOFFREY ZAKARIAN

Show: The Kitchen
Episode: Cook Smart

Watch how to make this recipe.

My absence and where I've been!

No, I have not been on an extended holiday in paradise, but I wish I have been!

Last September, Hurricane Irma dropped a huge tree on our house . . . we still have not returned home as it is still not habitable.

We are still staying at my mom's house and should be going back home in another month of two.

In the meantime, I am going to make an attempt to get back to blogging to take my mind off of everything that has been going on.  During my absence, I have continued to post promising recipes on my Facebook Fan Page for this blog . . . https://www.facebook.com/ginasitaliankitchen/  ~ check it out!

Looking forward to "normal" . . .

Coconut Shrimp copycat inspired by Red Lobster

Quick Coconut Shrimp Recipe photo by Taste of Home




One of my favorite meals ever!  

This copycat recipe was inspired by Red Lobster's Parrot Isle Coconut Shrimp.

Can't wait to try out these shrimp as well as the Pina Colada Sauce!

INGREDIENTS

1 pound uncooked jumbo shrimp (about 12), peeled and deveined
1/4 cup all-purpose flour
2 egg whites, lightly beaten
1-1/3 cups sweetened shredded coconut
Oil for deep-fat frying
1 jar (12 ounces) pineapple preserves
1 tablespoon frozen nonalcoholic pina colada mix, thawed

DIRECTIONS

Starting with the tail, make a slit down the inner curve of each shrimp; press lightly to flatten. 

In three separate shallow bowls, place the flour, egg whites and coconut. 

Coat the shrimp with flour; dip into egg whites, then coat with the coconut.

In an electric skillet or deep-fat fryer, heat oil to 375°. 

Fry shrimp, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. 

Drain on paper towels.

Pina Colada Sauce

In a small bowl, combine preserves and pina colada mix. 

Serve with shrimp. Yield: 4 servings.

Originally published as Coconut Fried Shrimp in Simple & Delicious November/December 2006, p46, Taste of Home

Inspired by: Parrot Isle Jumbo Coconut Shrimp from Red Lobster