Main Course Recipes

I'm linking up with Kelly's Korner and we're sharing main dish recipes.  I kind of threw this post together, so I don't have photos.  But, I've got three recipes to share!

First is a recipe I found at Our Best Bites for Crispy Coconut Chicken Fingers with Pineapple Dipping Sauce.  I even entered it into my bloggy friend, Jenn's recipe giveaway and won!  You can take a look at her site to see a great step by step process with pictures!!
Here's the recipe:

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

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 a few chicken tenders at a time, dredge in flour. Dip in egg, 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 that has been sprayed with non-stick cooking spray. You can drizzle or spray olive oil on top for a crispier tender.
Bake in 450 degree oven for about 20 minutes or until juices run clear. If tenders are on the small side, they could even be done in about 15 minutes. 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.

Pineapple Dipping Sauce

1 cup yogurt (I've used pineapple yogurt too)
1 can pineapple tidbits
2 Tbsp powdered sugar
1/4 cup coconut
2 Tbsp coconut milk

combine all, refrigerate until ready to use.

The great thing about this recipe is you can change it up a bit.  I've bought pineapple yogurt and just used that.  I've substituted sour cream when I didn't have yogurt.  I've omitted the coconut milk and just added coconut.  Play around with it until it's to your liking.  The above recipe is my fav though.

Next is Mexican Chicken.  I've seen so many variations of this, but the recipe below has family history.  We have some great friends from our time in Alaska and any potluck, church function, you name it, Kay brought it!  I love this recipe and think of our friends every time I make it!

1 whole chicken OR 4 chicken breast

10 pkg flavored Doritos (I've used anything from plain chips to spicy flavored chips.  Choose what you like), crushed

1/2 or 1 whole onion or 1 Tbsp minced onions

1 cup chicken broth

1 can cream of celery soup

1 can cream of chicken soup

1 can rotell tomatoes

1 Tbsp chili powder

16 oz cheddar cheese

Start out by layering the bottom of a 9x13 pan with crushed chips, then onion, chicken and pour the broth over the top.  In a bowl combine the cream soups (I've also used 2 cream of chicken soups) with the rotell (I've also mixed crushed tomatoes with green chilis when I haven't been able to find rotell overseas) and chili powder.  Pour over other ingredients and top with cheese.  Bake at 400 for 30 minutes

Toasted Ravioli's

This recipe was a new one to me that I tried for the first time last year at one of the cooking times I hosted for our Bridge Community outreach.  My colleague and friend, Andrea was teaching us how to make HOMEMADE raviolis!  I fell in love with this recipe, however, I don't make them homemade.  It can easily be done by buying frozen raviolis.  The homemade version is delish though!

2 tablespoons milk

1 egg

3/4 cup Italian seasoned bread crumbs (this can easily be done by just adding some basil and oregano to some plain bread crumbs)

1/2 teaspoon salt (optional)

1/2 (25 ounce) package frozen raviolis (any flavor)

vegetable oil for frying (enough to generously cover the bottom of the pan, but you don't want too much)

grated Parmesan cheese

marinara sauce

  

Combine milk and egg in a small bowl. Place breadcrumbs and if desired, salt in a shallow bowl. Dip ravioli in milk mixture, then coat with breadcrumbs. 

In a large heavy pan, pour oil about an inch deep. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.  

I hope you've found some new recipes to try!