Hands down the best chicken finger recipe we've ever had! Our kids ask for these on a regular basis, and love the honey mustard just as much. The addition of sesame seeds and hint of five spice powder add an extra layer of flavor that really take these to the next level. Add the blue cheese and sriracha, and you'll never need another chicken finger recipe again.
INGREDIENTS: Vegetable oil, or a neutral oil for frying 5 thin organic chicken breasts 1 cup flour 2 eggs 2 cups panko bread crumbs 1 Tbsp white sesame seeds 1 Tbsp black sesame seeds 1 1/2 tsp kosher salt 1/2 tsp Chinese five spice powder 1/2 tsp garlic powder 1/4 tsp onion powder fresh cracked pepper 4 oz crumbled blue cheese Honey Mustard: 1/2 cup dijon mustard 1/2 cup honey 3 Tbsp mayonnaise 2 tsp apple cider vinegar kosher salt 2 tsp sriracha, or more if desired INSTRUCTIONS: Cut the chicken breasts in long equal strips and set aside. Whisk the eggs together in a shallow bowl, and place flour in another bowl. Lastly, measure the panko breadcrumbs into a separate bowl or pie plate and season with both sesame seeds, salt and pepper, Chinese five spice, garlic powder, and onion powder. Dip the chicken strips into the flour, brushing off any excess, then into the egg, then into the panko mixture. Press down firmly on both sides making sure the chicken is coated well. Fry in the hot oil for about 7 minutes or until golden brown. Remove to a paper towel to soak up excess oil. Serve with Honey Mustard and crumbled blue cheese. For the Honey Mustard: Whisk together all ingredients in a small bowl. Season with salt as desired. Store in air tight container for up to 1 week. Crostinis are the perfect party food - easy to make, loved by all, and delicious every time! The key to these elegant crostini is to use fresh, great quality ingredients, and plenty of olive oil!
Makes 2 dozen INGREDIENTS: 1 French baguette, sliced in 24 slices 3 Tbsp extra virgin olive oil 16 oz burrata cheese 2 ripe pears, sliced thin 6 oz speck (or prosciutto) 12 large basil leaves, chiffonade 1/4 cup balsamic reduction kosher salt and fresh pepper INSTRUCTIONS: Preheat oven to 400 degrees. Place baguette slices in a single layer on baking tray and brush both sides with a thin layer of extra virgin olive oil. Bake until baguette is crisp and toasted, about 10 minutes, flipping halfway through baking. Season with salt and pepper. Meanwhile rinse and pat dry pears. Remove seeds and cut them into thin slices. Carefully slice 1-inch strip of speck and wrap around pear slice. Repeat with remaining slices, and set aside. Allow toasted baguette to cool. Arrange on a serving platter and assemble the crostini. Pull apart the burrata and place on each baguette. Sprinkle with salt (Maldon or flakey salt is great here too, if you have it). Top with pear and speck, and a generous amount of fresh basil. Drizzle with balsamic reduction just before serving. We cannot get enough sweet potatoes and all of their natural goodness. This recipes is the perfect accompaniment to any protein, and couldn't be easier to throw together!
INGREDIENTS: 2 lbs sweet potatoes, washed and cut into 2 inch pieces ¼ cup pure maple syrup, plus 1 Tbsp 2 Tbsp extra virgin olive oil Salt and pepper 1/3 cup tahini 3 Tbsp white wine vinegar 1 small garlic clove, minced 3 Tbsp water ½ cup shaved feta cheese (feta in brine is best or ricotta salata) ¼ cup toasted pecans 2 Tbsp pomegranate seeds INSTRUCTIONS: Preheat oven to 400 F. Arrange sweet potatoes in even layer on large baking tray, being careful not to overlap. In small bowl combine ¼ cup maple and olive oil. Pour mixture over sweet potatoes, and toss to coat. Bake for approximately 30 minutes or until golden brown, flipping halfway through. Meanwhile make the tahini dressing by adding tahini, vinegar, garlic, and 1 Tbsp maple syrup to a medium bowl. Whisk to combine then slowly add water until creamy and pourable. You may need to add a bit more water to thin. Season well with salt and pepper. To serve, arrange roasted sweet potatoes on a platter, drizzle tahini dressing over top. Top with feta cheese, toasted pecans, and pomegranate seeds. Hands down our most favorite Brussels Sprouts recipe! Creamy, tangy, cheesy...I mean, seriously? WHATS NOT TO LOVE!
INGREDIENTS: 2 lbs Brussels Sprouts 2 cups heavy cream 2 Tbsp prepared horseradish (from jar) 1 1/2 cups freshly grated Parmigiana Reggiano cheese, divided into two 1 cup and 1/2 cup kosher salt and fresh cracked pepper 1/2 cup breadcrumbs 2 Tbsp butter, melted INSTRUCTIONS: Preheat oven to 375 degrees. Trim the ends off the Brussels sprouts, if needed. Bring a large pot of water to a boil. Add the Brussels sprouts and boil until soft, yet still have a slight bite -- approximately 7 minutes. Drain Brussels sprouts and rinse briefly in cold water. Chop the Brussels sprouts roughly in thirds, or in half if smaller in size. Transfer to a buttered 2-quart baking dish. In a small bowl combine the heavy cream, horseradish, 1 cup parmesan, plenty of salt, and pepper to taste. Pour cream mixture evenly over the Brussels Sprouts. In another small bowl add the breadcrumbs, 1/2 cup parmesan and butter. Mix with a fork until all the breadcrumbs are moistened. Crumble evenly over the Brussels sprouts. Bake for approximately 20 minutes, or until the topping browns and cream is thick and bubbly. Everyone loves a good cheese board. They are the perfect centerpiece for any gathering, and they couldn’t be easier to put together! Follow these four simple tips to take your cheese board to the next level every.single.time!
1. Select your cheeses: Create a balanced board by choosing a variety of flavors and textures. If you are unsure start by selecting from these categories:Textures: Smooth, Hard, Crumbly, Creamy, Dry Flavor Profiles: Tangy, Buttery, Smoked, Nutty, Classic, Unique Levels of Intensity: Intense, Pungent, Mild, Funky, Medium Types of Milk: Cow, Goat, Sheep, Combination 2.Quantity: Plan for 3-4 ounces per person if other food will be served, or double the amount if you’re just sticking with the cheese platter.We think 3-5 types of cheese is perfect. 3. Be Extra: More is more when it comes to cheeseboards! Feel free to get creative, but these are our favorite additions: Breads and Crackers: sliced baguette, variety of crackers, flatbreads, and chips Spreads: fig jam, quince jam, honey, and mustards Meats: cured ham, salami, smoked meats, or dried sausage Fruits: seasonal fresh and dried fruits Nuts and Seeds: all varieties including candied and spiced Veggies and Olives: fresh, marinated, roasted, or pickled 4. Have fun! Fill in empty spaces with fresh herbs, grapes, edible flowers, cherry tomatoes, or anything that makes you happy! Don’t overthink it - you can’t mess it up! Three things make the pefefct lobster roll: fresh Maine lobster meat, a warm toasted roll, and tarragon. If you’re a lobster roll purest you may disagree with the last one, but what’s life without a little added pizazz?
INGREDIENTS: 3 1 1⁄4 pound live lobster 2 Tbsp fresh lemon juice 3 Tbsp mayonnaise 1 tsp chopped fresh tarragon Salt and pepper 6 New England style split-top buns 2 Tbsp butter, softened INSTRUCTIONS: Pour water into a large stock pot 1 inch up the sides, salt generously and bring to a boil. Add lobsters and cover. Cook for 10 minutes or until lobsters are bright red. Remove from pot and allow to cool before handling. With a seafood cracker, crack open claws and tail. Pick meat and roughly chop tail meat. Mix lobster with lemon juice, mayonnaise, and tarragon. Season with salt and pepper, to taste. Meanwhile spread butter onto rolls and heat a large skillet over med heat. Cook on both sides until golden brown; fill with lobster Impress your friends, impress your beau-friends, impress just about anyone with these grilled peaches. The most divine peach that will ever cross your lips. Promise.
INGREDIENT:" 4 ripe peaches, halved 1 cup fresh ricotta cheese 1 cup balsamic vinegar 1⁄2 cup honey 1/3 cup candied walnuts 8-10 Fresh mint leaves INSTRUCTIONS: Heat grill to medium high. Brush peaches with oil and grill cut-side down for about 3-4 minutes or until slightly charred. Flip and grill opposite side for an additional 3-4 minutes or until soft. Place peaches on a serving dish cut-side up and place a dollop of fresh ricotta in the center of each peach. For the balsamic reduction: Combine vinegar and honey in a medium pot and cook over medium-high heat until it’s reduced by half. Remove and cool. Drizzle each peach with the balsamic reduction, top with candied walnuts, and chopped mint. We actually made & shot this salad on a whim at Annie’s house a couple summers. We were grilling on a casual Friday night, and it was too gorgeous not to! Ripe peaches, plump cherries, creamy brie, avocado, and toasted walnuts. Whats.not.to.love?!
INGREDIENTS: 2 cups spring mix 2 cups arugula 2 ripe peaches, sliced 4 oz triple cream brie (we love Formager d’Affinois, or Saint Andre) 1 ripe avocado, sliced 1⁄2 cup cherries, pitted and sliced 1⁄4 cup chopped walnuts, toasted 6-8 mint leaves, roughly chopped White Balsamic Dressing, see below INSTRUCTIONS: Combine spring mix and arugula and spread onto a large platter. Top with peaches, brie, avocado, cherries, walnuts, and mint. Serve with White Balsamic Dressing. White Balsamic Dressing: 1 tsp Dijon mustard 2 tsp honey 1⁄2 cup good quality white balsamic vinegar 1⁄2 - 3⁄4 cup good quality extra virgin olive oil Combine all ingredients in a large mason jar, tighten lid, and shake well until fully incorporated. Season with salt and pepper, to taste. It’s no secret that we geek out over cheese. We also geek out in the height of berry season when you pluck those plump little suckers right off the vine and pop them like candy. This recipe is the best of both worlds – oozey gooey brie with locally picked blackberries...a match made in cheese heaven!
INGREDIENTS: 1 8-ounce wheel Brie cheese 1 garlic clove, sliced thin 1 Tbsp chopped fresh rosemary 1 Tbsp extra virgin olive oil 1 pint blackberries Round loaf for serving INSTRUCTIONS: Preheat oven to 350F. Place cheese wheel on a lined baking tray. Cut a large X on the top of your brie and wedge the garlic slices and rosemary under the flaps. Drizzle with olive oil. Place into oven and bake for 15 minutes. Remove, pile blackberries onto the top, and place back into oven for 5 more minutes. Let rest for 3 minutes, and serve with fresh bread, a toasted baguette, or crackers. |
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