A Yummy Recipe

Coconut Crunch Chicken Strips with Creamy Honey-Mango Dipping Sauce (Makes 16 strips, serves 2-4) Ingredients: • Vegetable oil for frying 2 chicken breasts (skinless and boneless), sliced length-wise into 4 strips, then those strips sliced length-wise in half, making a total of 8 strips per breast • Pinch curry powder • Salt • Pepper • Pinch cayenne pepper ½ cup flour 2 eggs 2 cups sweetened, shredded coconut 1 tablespoon chives, finely minced • Creamy, Honey-Mango Dipping Sauce (recipe below) Preparation: -Begin by filling a medium-sized pot about half-way with the vegetable oil (roughly 6-8 cups), and bring the temperature of the oil slowly up to 350° while you prepare the strips. -Place the chicken strips into a bowl, and add the pinch of curry powder, a couple of pinches of salt and pepper, and a pinch or two of cayenne pepper, to the strips; toss the strips to coat them in the seasoning, and set them aside for a moment. -Set up your “coating” station by putting the flour, along with another couple of pinches of salt, pepper and cayenne pepper, into a medium-sized bowl and blending to combine; put the eggs into another medium-sized bowl and beat them, and put the sweetened shredded coconut into another medium-sized bowl; to coat the chicken strips, dredge one strip at a time into the seasoned flour and coat it well; next, dip it into the beaten eggs, and then into the shredded coconut; press the strips into the coconut very well to coat them thoroughly, and place the coated strips onto a plate to hold until all strips have been coated. -To fry the strips, work in batches by adding about 4-5 strips into the hot oil, and allow them to fry for about 1 ½ – 2 minutes, moving them very gently with tongs every now and then, until they are a deep, golden color; remove from oil and place onto a paper towel-lined platter to drain, and sprinkle each batch with a pinch of salt and pepper while they're still hot; repeat the process until all strips have been fried. -Serve the strips hot, garnished with a sprinkle of the minced chives and a side of the Creamy, Honey-Mango Dipping Sauce. Creamy Honey-Mango Dipping Sauce ingredients: ½ cup mayonnaise ½ cup frozen mango chunks, thawed 2 tablespoons fresh cilantro leaves 1 tablespoon honey • Pinch (small) curry powder 3-4 drops Sriracha sauce (add more if you like it a bit more spicy) ½ teaspoon fresh lemon juice Preparation: -Add all ingredients into the bowl of a food processor, and process until completely combined and well-blended; serve immediately, or cover with plastic wrap and store in the fridge for a couple of days.

These are sweet treats!  Check out these easy heart shaped mini cherry pies. They are a great treat for dessert, a gift for the teacher, or something sweet as an afternoon snack. This recipe is SIMPLE using a refrigerated pie crust! Enjoy!

Ingredients:

• 1 box Refrigerated Pie Crust
• 11 oz Cherry Pie Filling
• 1 Egg
• 1 tbsp Milk
• White Sparkling Sugar
• Heart Shaped Cookie Cutter

Directions:

1. Preheat oven to 350.
2. Using a 3 to 4″ heart shaped cookie cutter, you should get 8-10 pies from 1 box of crusts.
3. Cut as many shapes as you can get re-rolling scraps as needed.
4. Line a baking sheet with parchment paper.
5. Mix together egg and milk to make an egg wash.
6. Place half of the hearts on prepared pan(s).
7. Use egg wash to wet the edges of the hearts.
8. Place a small amount of the pie filling in the center of each.
9. Make a small x cut in the center of the remaining half of the hearts.
10. Place an x heart on top of each filled heart and press and crimp edges.
11. Brush sealed pie with egg wash and dust with sparkling sugar.
12. Bake for 14-16 minutes until crust is browned.
13. Allow to cool.