Coconut-Crusted Chicken

This was dinner tonight. I'm amazed that I'm actually getting these photos posted so quickly, but after sharing the link for this recipe with several people, I feel I'd be letting them down if I didn't also share the photos right away.

The original recipe was from Taste of Home. But, I've made the following changes, beginning with, obviously, using chicken rather than turkey:

2 eggs
2 t. olive oil
1/2 c. flaked coconut (did not toast it in advance)
1/2 c. dry bread crumbs
1/2 teaspoon salt
2 chicken breasts, cut into 1-inch strips
cooking spray



I've concluded that the bread crumbs don't add much to the coconut breading, in fact, they may have dulled-down the flavor more than I would like. Next time, I'd leave them out, and only use coconut. Maybe toast half of it and leave the other half plain, and see how that does in the oven.

It turned out very well, though. Casey had no complaints, and finished my 3rd chunk of chicken, when I got too full to eat it all.

p.s.
I love steamed broccoli!!

Pumped-Up French Toast

I've been thinking about this for a while, and now I finally got around to trying it...because my husband was hungry following a workout.

French Toast w/ Protein Powder Added

1 scoop (13 g.) protein powder (I used ViSalus Vi-Shape shake mix)
1/3 c. milk (I used whole milk)
1 large egg
3 slices whole wheat bread

Mix shake powder and milk in a shaker bottle, so that there are no lumps. Pour into a shallow bowl and add milk; whisk together.

Preheat non-stick skillet; spray with a tiny bit of olive oil cooking spray.

Dip bread into mixture, then flip it over to coat both sides. Drop in pan. Repeat with remaining bread. Cook until browned; turn over and cook on low until it is done to your liking.

Serve as you would regular French Toast. ENJOY!

Buttermilk Rye Rolls for Casey

These made the perfect sandwich rolls...just ask Casey!!!

Buttermilk Rye Rolls for Casey

1 c. warm water
1 c. buttermilk, warmed slightly (don't over-heat it)
2 T. canola oil
1/2 c. dry mashed potato flakes
3 c. flour
1 1/4 c. rye flour
2 t. salt
2 T. brown sugar
1 pkt. quick active dry yeast
2 T. butter (no substitutes)

Place ingredients into bread machine in order suggested by manufacturer. Set machine to "dough" cycle.

Remove dough from pan onto lightly floured surface; allow to rest 5-10 minutes. Butter a large cookie sheet or jellyroll pan.

Shape dough into individual rolls; place in center of cookie sheet.

Allow to rise in warm place for 30-45 minutes, or until double in size. Brush the tops of the rolls with hot water, using a pastry brush.

Heat oven to 350˚. Bake rolls for 20-25 minutes, until tops are nicely browned.