Almond-Crusted Chicken Fingers

Description:
Instead of batter-dipped, deep-fried nuggets, we coat chicken tenders in a seasoned almond and whole-wheat flour crust and then oven-fry them to perfection. With half the fat of standard breaded chicken tenders, you can enjoy to your (healthy) heart's content.


Ingredients:
Canola oil cooking spray
1/2 cup sliced almonds
1/4 cup whole-wheat flour
1 1/2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/2 teaspoons extra-virgin olive oil
4 large egg whites
1 pound chicken tenders, (see Ingredient Note)

Directions:
Preheat oven to 475°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.

Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish.

Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture.) Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.

Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.

Tips & Notes
Ingredient note: Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”

Insider's Recipes

If anybody tries one or 4, let me know how they turn out (see attached PDF).

Attachment: Insiders Recipes.pdf

Brining Secrets : Food Network

http://www.foodnetwork.com/altons-brining-secrets/video/index.html
Keeps ya kinfolks from drying out the Thanksgiving bird.

Mrs. Claus' Wildside Punch

Ingredients:
25 oz X-Rated Fusion liqueur
25 oz Cabo Wabo Blanco Tequila
25 oz pomegranate juice
25 oz cranberry juice
lime twists for garnish


Directions:
Combine one bottle of Cabo Wabo Blanco Tequila, one bottle of X-Rated Fusion Liqueur, 25oz of Pomegranate Juice, and 25oz of Cranberry Juice in a punch bowl.

Serve mixture directly into ice filled glasses and stir to cool the mixture.
Garnish with lime twist.

Badass Mother Cluckers

http://www.womenshealthmag.com/nutrition/chicken-recipes?layout=print
You know we love our yardbird. Here are 50 ways to turn a paltry breast into a funky feast.

Baileys Frozen Russian

Description:





Ingredients:
1 ounce Baileys(R) Irish Cream
1/4 ounce Smirnoff No. 21(TM) vodka
1/4 ounce Godiva(R) Chocolate Liqueur
2 scoops vanilla ice cream

Directions:
Pour Baileys(R) Irish Cream, Smirnoff No. 21(TM) Vodka, and Godiva(R) Chocolate Liqueur into a blender.
Add vanilla ice cream to the blender; blend, and serve in hurricane glass.

{Crown} Royal Flush

Ingredients:
1/2 ounce Crown Royal(R) blended Canadian whisky
1/2 ounce peach schnapps
1/2 ounce raspberry liqueur
2 ounces cranberry juice
1 slice orange

Directions:
Add Crown Royal(R) blended Canadian whisky, peach schnapps, raspberry liqueur, and cranberry juice to a cocktail shaker filled with ice.

Shake with ice and strain into highball glass.

Garnish with orange slice.

Apple Seed Cocktail

Description:





Ingredients:
- 1 oz Jose Cuervo Especial tequila
- 1/2 oz creme de cassis
- 1 1/2 oz apple juice
- 1 tsp lemon juice
- Club soda
Garnish: apple wedge

Directions:
Mix all ingredients in a cocktail shaker with ice except club soda. Pour into a tall glass and top with club soda. Garnish with apple wedge.

Kiwi Melon Sangria

Description:




Ingredients:
- 1 bottle (750 ml) dry white wine such as dry Riesling
- 4 peeled and sliced Zespri green kiwifruit
- 1 cup (237 ml) fresh watermelon, peeled, seeded and cubed
- 1 lime, thinly sliced
- 1 1/2 oz Midori melon liqueur
- 1/4 cup granulated sugar

Directions:
Combine all ingredients in a large pitcher, stirring to crush some of the fruit.

Cover and refrigerate overnight for at least 12 hours to let the flavors marry before serving.

Serve over ice, including some fruit.

Use within 4 days. (Cocktail by: Kathy Casey Food Studios, Zespri Kiwi)

BLACKBERRY MOJITO

Ingredients:
* 6 Fresh Blackberries
* 1 ounce simple syrup
* 2-3 ounces premium White Rum (or Vodka)
* 1 lime squeezed for the fresh juice
* 6 leaves of fresh mint
* ice


Directions:
Muddle the blackberries in a shaker, add simple syrup, and juice from the lime.

Add Rum (or Vodka) and ice

Stir well

Pour into a glass.

Garnish with fresh mint, sugar cane and a blackberry

Jamaican Breeze

Description:




Ingredients:
- 1 1/2 oz Appleton White Jamaica Rum
- 3 oz cranberry juice
- 3 oz grapefruit juice
Garnish: orange wedge

Directions:
Mix all ingredients in a cocktail shaker with ice. Pour into a tall glass and garnish with an orange wedge.

Tahiti Club

Description:




Ingredients:
- 2 oz Light Rum
- 1 oz Lemon & Lime Juice (ea.)
- 1 oz Pineapple Juice
- 1/2 oz Maraschino Liqueur
- Garnish: Lemon Slice

Directions:
Shake all the ingredients in a shaker with ice and strain into an old-fashioned glass over crushed ice. Garnish with a lemon slice.

Tanqueray Platinum

Ingredients:
1 ounce Tanqueray(R) London Dry gin
1/2 ounce orange liqueur
1 1/2 ounces pineapple juice
1 tablespoon ginger ale
1 wedge pineapple


Directions:
Mix Tanqueray(R) London Dry Gin, orange liqueur, pineapple juice and ginger ale.

Pour the cocktail into snifter over ice; add pineapple wedge to serve.

Grenade

Ingredients:
1 1/2 pomegranates
3/4 cup dark rum
1/2 cup grenadine
1/4 cup fresh lime juice
1 cup club soda or seltzer
Ice cubes


Directions:
Cut whole pomegranate in half and with a manual citrus juicer squeeze enough juice from halves, pressing sides against center of juicer and pressing on any whole seeds in juicer with thumbs, to measure 1 cup. Just before serving, in a 1 1/2 quart pitcher stir together pomegranate juice, remaining ingredients, and enough ice to fill pitcher.

California Lemonade

Description:




Ingredients:
3/4 ounce Smirnoff No. 21(TM) Vodka
1/4 ounce Tanqueray(R) London Dry gin
1/4 ounce cognac
1/4 ounce grenadine
2 ounces orange juice
1 tablespoon lime juice
1 tablespoon simple syrup
1 wedge lemon


Directions:
In a shaker add Smirnoff No. 21(TM) Vodka, Tanqueray(R) London Dry Gin, cognac, grenadine, orange juice, lime juice, sugar syrup, and shake well.
Serve over ice in hurricane glass.
Garnish with lemon wedge.

Banana Daiquiri

Ingredients:
3/4 ounce Captain Morgan(R) Original spiced rum
1/2 ounce creme de banana liqueur
1 1/4 ounces sweet and sour mix
1 cup crushed ice
1 ripe banana
1 cherry
1 slice lemon

Directions:
Place Captain Morgan(R) Original Spiced Rum, creme de banana liqueur, sweet and sour mix, crushed ice, and ripe banana in a blender; blend until smooth and pour into glass and garnish with cherry and lemon to serve.

Key Lime Strawberry Daiquiri

Description:
Approx. 90 calories

Ingredients:
- 1 1/2 oz Bacardi Island Breeze Key Lime
- 2 tbsp. low-carb vanilla yogurt
- 3 medium strawberries (approx. 1/4 c.)
- Light whipped cream

Directions:
Blend first three ingredients with 5 ice cubes and pour into a chilled glass. Top with light whipped cream.

Monni's 'Fridgerator Nana Puddin'

Description:
Warning: This ain't Big Mama's from the stove & to the oven puddin'. This is for us on-the-go and/or just plain ol' lazy folks who enjoy a good dessert. This is easy on the wallet & the utilities.

Ingredients:
4 cups of milk (I use 2%.)

1 - 9 oz. box of Jell-O Sugar Free Banana Cream Instant Pudding

1 - 9 oz. box of Jell-O Sugar Free Cheesecake Instant Pudding

3 to 4 bananas (sliced or diced - your preference)

1 large box of reduced-fat vanilla wafers (I like a lotta wafers so I use a box & a half.)

1 large bowl of Cool Whip Lite

2 teaspoons of pure vanilla extract (not flavoring)

Directions:
1. Using an electric mixer, whip the pudding & milk until the mixture is no longer runny & a nice pudding consistency

2. Layer the bottom of your bowl/dish with wafers (reserve some cookies to garnish)

3. Spoon about 1/3 of the pudding mixture atop of the wafers

4. Add a layer of sliced/diced bananas according to your preference

5. Spoon on a layer of Cool Whip

6. Repeat layering steps 2 thru 5 until complete.

7. Refrigerate at least 3 hours to allow the dessert to set.

I usually refrigerate overnight.

Cognac Pear Martini - Sunday Nitecap

Description:
For your drinking pleasure, I'll bring a different nitecap recipe to you each Sunday.



Ingredients:
- 2 1/5 oz Remy Martin V.S.O.P
- 2 oz pear juice
- Ice
- 1/4 oz Cointreau (optional)

Garnish: Pear Slice

Directions:
Simply add pear juice to Cognac. Shake both ingredients in a cocktail shaker with ice. Strain into a martini glass. Garnish with a pear slice or float pear strings on top. Add Cointreau for sweeter result. (Cocktail created by: Alex Ott)

Praline Peach Pancakes

Description:
Peach yogurt, brown sugar and pecans create the wow in yummy pancakes with a matching syrup.

Ingredients:
Syrup
1/2 cup maple-flavored syrup
1/4 cup pecan pieces
1 medium peach, peeled, chopped (3/4 cup)


Pancakes
2 cups Bisquick Heart Smart® mix
1 cup fat-free (skim) milk
2 tablespoons pecan pieces
1 tablespoon packed brown sugar
1 egg
1 container (6 oz) Yoplait® Original peach yogurt (2/3 cup)


Directions:
1. In 1-quart saucepan, heat all syrup ingredients over low heat, stirring occasionally, until hot; keep warm.
2. Heat griddle to 375°F or heat skillet over medium heat; grease with shortening if necessary (or spray with cooking spray before heating).
3. In large bowl, stir all pancake ingredients until blended. Pour batter by slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup.