Sweet & Sour Dipping Sauce

Recipe adapted from allrecipes.

INGREDIENTS

3/4 cup white sugar
1/3 cup white vinegar
2/3 cup water (or if you have pineapple juice on hand try substituting some of the water with juice)
1/4 cup soy sauce
2 tablespoon ketchup
2 tablespoons cornstarch

DIRECTIONS

Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened. Yields 2 cups.

*Goes great with the Crispy Coconut Chicken Fingers.

Crispy Coconut Chicken Fingers

Recipe from Our Best Bites.

INGREDIENTS

12 chicken tenders
1-2 eggs (start with one and crack another if it runs out)
1/2 cup flour
1 cup sweetened coconut flakes
1 cup panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (optional)

DIRECTIONS

Preheat oven to 450 degrees. Give coconut a rough chop so it’s about the same size as the panko pieces. Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices. Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating. Working with one chicken tender at a time, dredge in flour and then dip in egg, and then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.

Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray. I give mine a teeny drizzle of olive oil on top to help them crisp nicely, but it’s optional.

Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they’re big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.

*This tastes delicious with the Sweet and Sour Dipping Sauce.

Grilled Salmon

Recipe from Julie S.

INGREDIENTS

24 ounces of salmon
Juice of 1 lemon
Zest of 1 lemon
5 Tbsp melted butter
Pepper to taste
2 Tbsp parsley
1/2 cup brown sugar
4 slices of onion

DIRECTIONS

Place salmon in foil and pour lemon juice and butter over it. Mix lemon zest and parsley together and sprinkle on top. Then, sprinkle the pepper and brown sugar on top. Place sliced onions on top of the salmon. Wrap the foil around the salmon tightly and place on the grill for 15 minutes. Delicious!

Greek Style Pita Sandwiches

Recipe from Our Best Bites.
INGREDIENTS

12 oz. chicken, sliced into 1/4" pieces
1 1/2 Tbsp lemon juice
1 Tbsp olive oil
2 tsp oregano
2 tsp minced garlic
1/2 tsp salt
1/4 tsp black pepper

1/4 cup diced tomato
1/4 cup cucumber
2 Tbsp diced red onion (optional)

6 Tbsp Greek yogurt
1/2 tsp lemon zest
1/2 Tbsp parsley
1/4 tsp salt

4 lettuce leaves
4 pita bread halves
2-3 Tbsp crumbled Feta cheese

DIRECTIONS

Combine chicken, olive oil, garlic, lemon juice, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow dish and set aside. Heat a medium skillet to medium high heat. While pan is heating, combine Greek yogurt, lemon zest, parsley and 1/4 teaspoon salt and set in fridge to chill. Add chicken mixture to pan and cook for 3-4 minutes, stirring frequently, until chicken is cooked through and then remove from heat. Combine tomato, cucumber, and red onion. To assemble, place one lettuce leaf in each pita. Divide chicken mixture between pitas, add cucumber and tomato mixture and then top with yogurt sauce and a sprinkle of feta.

Baked Ziti

INGREDIENTS

1 package dry ziti pasta
1/2 lb ground beef
1/2 lb mild ground sausage
1 jar pasta sauce
Mozzarella cheese

DIRECTIONS

Brown beef and sausage in a skillet until thoroughly cooked. Mix with pasta sauce. Boil ziti pasta according to directions on package. In a 9x13 pan, layer the cooked pasta and the meat sauce, then top with shredded mozzarella cheese. Bake at 350 degrees for 20 minutes or until cheese is melted.

Granola

Recipe from Jenny L.

INGREDIENTS

1 cup powdered milk (non-fat dry milk -- from cannery)
5 cup rolled oats
1 cup quick oats
Sliced almonds and/or cashews, mixed nuts, sunflower seeds, raisins, dried fruit (You can use any combination and any amounts.

1 C honey
1/2 C. vegetable oil or olive oil
1/2 C. peanut butter

DIRECTIONS

In a large mixing bowl mix powdered milk, oats, nuts etc. In another small microwave bowl mix together honey, oil and peanut butter until smooth. About 1 1/2 minutes in the microwave. Don’t boil. Pour honey mixture into dry oat mixture. Mix well. Spread granola out on two large cookie sheets. Bake 250˚ for 25-30 minutes. (To fit both cookie sheets in oven at once place them on two racks. After 15 minutes switch or rotate cookies sheets. Bottom sheet to top and top to bottom rack.) Cool and store in air tight container.

Football Party Snack

INGREDIENTS

Lit'l Smokies
1/2 cup grape jelly
1/4 cup mustard
Dill pickles
Colby Jack Cheese

DIRECTIONS

Heat smokies with the jelly and mustard in a small crockpot for at least an hour. Chop pickles and cheese into cubes. On a toothpick, stack a smokie, a pickle and a piece of cheese. Deliciousness in one bite!

Simple Delicious Tacos

Recipe courtesy of Brittney H.

INGREDIENTS

1 lb Steak, Chicken and/or Pork
Goya Mojo Criollo Marinade
Limes
Cilantro
Onions
Small White Corn Tortillas
Monterey Jack Cheese

DIRECTIONS

Marinate the meat of your choice overnight in the Goya Mojo Criollo Marinade. Grill meat and slice into thin strips. On a skillet, make a quesadilla with 2 tortillas and the shredded cheese to serve as the shell for your taco. Place meat, a squirt of lime juice, chopped onions and cilantro on top and enjoy.

*If you want a little more substance in them, they also taste delicious with the Black Bean and Pepper Salsa inside.

Mexican Mac N' Cheese

INGREDIENTS

Macaroni noodles, cooked
1 lb ground beef
1/2 onion, chopped
1 can cheddar cheese soup
1 can Rotel tomatoes
Shredded cheddar cheese

DIRECTIONS

Boil macaroni noodles, drain and set aside. Brown beef and onion together. Mix the noodles, beef, onion, soup and tomatoes together. Put mixture in a baking pan, sprinkle with cheese and cook for 15-20 minutes at 350 degrees.

Crispy Southwest Chicken Wraps

Recipe from Mel's Kitchen Cafe.

INGREDIENTS

1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1/2 Tbsp chili powder
1 tsp ground cumin
1/2 tsp garlic salt
2 cups shredded cheese
Sour cream
6 burrito-sized flour tortillas

DIRECTIONS

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. Dot with 1-2 Tbsp of sour cream. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray. Heat a large non-stick skillet over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Makes 6 wraps.