Aloha Chicken Kebabs

Aloha Chicken Kebabs

1 cup whole-wheat breadcrumbs
1/4 cup flaxseed meal
1 small sweet potato, cooked and skin removed
1/4 pineapple
1 tbsp soy sauce
1 egg white, lightly beaten
1/2 cup shredded unsweetened coconut
1 pound boneless, skinless chicken tenders (or breast cut into "fingers")
1/4 tsp salt
1 tbsp olive oil
10-12 short wooden skewers

1. With a food processor or blender, puree sweet potato and pineapple together. Set aside.
2. In a shallow bowl, mix breadcrumbs with flaxseed meal.
3. In a second wide, shallow bowl, combine sweet potato / pineapple puree, soy sauce, egg white and coconut using a fork.
4. Thread the chicken fingers lengthwise on skewers and sprinkle with salt. Coat the chikcen with the egg-white mixture and then roll in breadcrumbs until coated.
5. Add oil to a large nonstick skillet and heat to medium-high. Add the chicken in a single layer and brown for 3-4 inutes on one side. Turn the skewers and cook for another 4-5 minutes until the chicken is cooked through.

Notes: If you just roll the chicken in the egg-white mixture, nothing will happen. You have to physically slap the stuff on in a decently thick layer before rolling it in the breadcrumbs. We like to eat the kebabs with a side of rice.

Recipe Origination: From Jessica Seinfeld's "Deceptively Delicious." This dish made me realize that perhaps sweet potatoes aren't so bad. Now I love them!

Elephant Ears

Elephant Ears

1 package frozen puffed pastry dough, thawed

1/2 cup sugar

2 tsp ground cinnamon

1. Roll one sheet of puffed pastry to 11 x 8" on a lightly floured surface.

2. Combine sugar and cinnamon in a small bowl and sprinkle half the mixture over the pastry.

3. Starting with the short sides, roll up dough jelly-roll style toward the center. Cut roll into about a dozen 1/2" slices and place on a parchment lined baking sheet.

4. Bake at 375 degrees for 12-14 minutes or until golden brown. Let cool on wire racks.

5. Repeat with second sheet of pastry dough.

Notes: These are easy and good. Make them.

Recipe Origination: I'm not sure. I found it last weekend when I was cleaning off my desk - it's torn out from a magazine.

Fiesta Chicken Bundles

Fiesta Chicken Bundles

2 boneless, skinless chicken breasts

2 corn tortillas, chopped

1/2 cup shredded Mexican blend cheese

1/2 cup + 1/4 cup salsa verde

1/4 cup cornmeal

1 tsp garlic sea salt

1 tbsp oil

1/4 cup water

Juice of 1 lime

1 tsp chili powder

Suggested Toppings: minced fresh cilantro, sour cream

Suggested Sides: Black beans, jasmine rice with minced cilantro and lime juice

1. Flatten chicken breasts to 1/4" thickness and set aside.

2. In a small bowl, combine torillas, cheese and 1/2 cup salsa verde. Spoon mixture into each chicken breast; roll up and secure with toothpicks.

3. Combine cornmeal and garlic sea ssalt in a shallw bowl. Coat chicken with cornmeal mixture.

4. In a large skillet, brown chicken in oil for 1 minute on each side. Add the water, remaining salsa verde, lime juice and chili powder. Reduce heat and cook, covered, for 10-15 minutes, or until chicken is cooked all the way through.

Notes: If you don't have a meat pounder, put the chicken breast in between 2 pieces of saran wrap and bang with an omelete pan.

Recipe Origination: "Taste of Home" with tweaks. (Original called for orange marmalade - we like lime juice better.)

Mexican Skillet Rice

Mexican Skillet Rice 1 egg, beaten 1 lb chicken tenderloins, chopped 1 small onion, chopped 1 tbsp olive oil 2 garlic cloves, minced 2 cups cooked jasmine or long grain rice 1 can (15 oz) black beans, rinsed and drained 1 can (11 ox) Mexicorn, drained 1 jar (8 oz) taco sauce 2 green onions, chopped 1/4 cup minced fresh cilantro Juice of 1 lime Sour cream (optional) 1. In a large skillet coated with cooking spray, cook and stir egg over medium heat until set. Remove and set aside. 2. In the same skillet, stir-fy chicken and onion until chicken is no longer pink. Add garlic and cook 1 minute longer. 3. Stir in rice, beans, Mexicorn, peppers, taco sauce and green onions; heat through. Stir in egg. Sprinkle with cilantro and lime juice. Serve with sour cream if desired. Notes: This makes enough for 4 adults. You can cut it in half, but then you're stuck with half of a lot of ingredients you can't just buy in smaller quantities. We've also tried it with salsa verde in place of the taco sauce, and it was equally as good. Recipe Origination: "Taste of Home" with a few tweaks