Day 25 - Bill & Family Meal Dos

Today was softball game NUMBER ONE!!! So no cooking.

I told you way back on Day 11 I made Bill some deliciously tasty Coconut Chicken Tenders with Cheesy Au Gratin Potatoes to cover this day. I got to try the chicken tenders, but not the potatoes. Very sad! But the chicken was oh so tasty that I don't even know what to do with myself! Seriously!

I gave you the recipes on Day 11 and I'll give them to you again now, because I'm just THAT awesome!!!!! Please try them now! You won't regret it, swear!

Coconut Chicken Tenders w/ Honey Marmalade dip

Ingredients:

Honey Marmalade Dip:

1/2 cup of Honey

1/2 cup of marmalade

Chicken:

2 lbs boneless, skinless chicken breasts; cut in strips

1 1/2 cup Panko breadcrumbs

1 cup shredded sweetened coconut

1 egg

1/2 can of condensed milk

1/2 cup orange juice

salt & pepper to taste

peanut or vegetable oil for frying

Method:

Dip:

In a small bowl, add honey and marmalade. Heat in microwave for 1 minute. Stir everything until mixed well and serve with coconut chicken tenders.

Chicken:

On a cookie sheet, season chicken tenders with salt and pepper on both sides. Set aside. In medium bowl, mix orange juice, condensed milk and a beaten egg until your "wet" mixture is well incorporated. In another bowl, mix coconut & Panko breadcrumbs.

Heat Vegetable or Peanut oil in a medium skillet or pan on a medium heat. Fill pan about 1/2 inch with the oil. Dip and fully coat each tender in the egg mixture first, then the breadcrumb mix.

Fry each tender for 6-8 minutes or until all pink is gone. Tenders should be golden brown. Serve with Honey Marmalade dipping sauce.

Cheesy Au Gratin Potatoes

Ingredients:

Potatoes:

3 tbsp butter

1 large yellow onion, chopped

1/4 cup all-purpose flour

1 1/2 cups low-sodium chicken broth

1 cup milk

1 1/2 tsp salt

1/2 tsp pepper

1/2 tsp dried thyme

2 cups shredded sharp cheddar cheese (8 oz)

26 oz bag frozen shredded hash browns

1/2 cup light sour cream

Topping:

3 cups corn flakes, slightly crushed

2 tbsp butter, melted

Method:

Melt the butter in a large pot over medium heat. Add the onion and cook until the onion is softened and translucent,a bout 5-6 minutes. Stir in the flour and cook, stirring constantly, for about a minute. Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture. Add the salt, pepper and thyme. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.

Take the pot off the heat and stir in the cheese until smooth. Mix in the frozen hash browns, lifting and folding the mixture until well combined. Finally, stir in the sour cream.

In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined. Scoop out the potato mixture into a 9X13-inch baking dish and top with the buttered cornflakes. If baking the potatoes by themselves, bake at 350 degrees for 45 minutes, until hot and bubbly around the edges. If baking the potatoes with a ham (my ham recipe bakes at 300 degrees), bake the potatoes for 90 minutes at 300 degrees then crank the oven to 400 degrees and bake the potatoes for 10 minutes more. In both baking situations, let the potatoes rest for 10 minutes before serving.