Category: APPETIZERS

Quick Italian Chicken Strips with Fire Roasted Marinara Sauce ~ Simple Saturdays with girlichef

Hello everybody and thanks so much for joining me for my first Simple Saturday here at the KrAzY KiTcHeN! I’m taking over for Martha who has moved to Mondays. I decided to drop the word ‘supper’ from the Saturday theme just to leave the day a little more open to interpretation. Of course you are more than welcome to submit a simple supper…but you can also submit a simple breakfast, lunch, snack, drink…whatever!

Please forgive me as I get acquainted with my new home away from home and learn all of the little nooks & crannies…ummmm, Mr. Linky…of cooking with you on Saturdays! I think that I will be featuring a recipe and a picture or two weekly, with a link back to a longer post at my own place (if you click on recipe title). Feel free to pepper me with comments and suggestions… I thought I’d start this Saturday with a simple favorite around my house.

Quick Italian Chicken Strips w/ Fire-roasted Marinara Sauce
by girlichef (here)

For the Chicken Strips:
Chicken Breast Tenders (aka rib meat)- ~1 1/2 lbs
Bread Crumbs seasoned with Italian Seasoning & Parmesan
Eggs- 2
Water- splash
Flour- seasoned with salt & pepper

For the (quick) Fire-Roasted Marinara Sauce:
Fire-Roasted Tomatoes, 2- 14.5 oz cans (Hunt’s Brand…my fave canned tomaters)
Italian Seasoning
Garlic Powder
Dried, minced onion
Crushed Red Chiles (optional)
Sea Salt
Black Pepper

Start your quickie marinara first by pouring the cans of fire-roasted tomatoes into a pot and bringing gently to a simmer. Add the other ingredients to taste (as you like). Let simmer gently while you make your chicken strips.

Get out three bowls/plates and set up a breading station. Fill the first bowl with flour and season it with salt and pepper. Crack your eggs into the second bowl and whip them up with a splash or two of water. Fill the last bowl with your bread crumbs seasoned with Italian seasoning & Parmesan cheese.

Pat your (chicken) tenders dry. Dip them in flour & shake off excess. Dip in egg wash. Dip in breading. Place on a large, hot skillet with a light coating of oil (~1/8″ deep). Flip once golden on the first side. Remember, they’re small…they will cook all the way through by the time both sides are golden. Saute in batches and set aside on a warm plate to hold until they are all finished.

Stir up your quickie marinara and serve the chicken strips with your marinara…and some shaved Parmesan.

Simple Saturday meal that adults and kiddos alike love in our house. Please add a link to Mr. Linky to one of your favorite simple things to make on Saturdays (or any day for that matter) and then leave a comment to let us know you’re there!

Martha’s Monday Munchies – Beef Wellington Appetizers!

Welcome to the all new Monday Munchies hosted by me – Martha! This week featuring Beef Wellington appetizers …

Ingredients: Leftover beef (I used eye-round roast) cut into bite sized cubes, fresh mushrooms (minced), white wine, cream, puff pastry (thawed)

Sauté mushrooms for 3-5 minutes in a splash of white wine, reduce until almost dry. Add a splash of cream and reduce until consistency is like a spread. Season the mushroom mixture with salt and pepper to taste, set aside to cool.

Place puff pastry sheets on a floured work surface, cut into small squares. Place a beef cube on each. Top each beef cube with a small amount of the mushroom mixture. Wrap edges up to seal around each. Twist ends at the top. Place on a parchment lined pan and bake at 350 until crisp – about 15 minutes.

Alternatives: You could use just about any kind of beef in these appetizers. I’ve used leftover steak, London broil, meatloaf and once even used little store bought cocktail meatballs when making for a large crowd. They have been a big hit every single time!

It’s also a great way to turn small amounts of leftovers into an elegant light meal by serving on the side with a nice salad.

I can’t wait to see your recipes!

2 types of Egg Rolls & 2 dipping sauces~ Simply Delicious Sunday

EGG ROLLS
4 tablespoons vegetable oil
2 cloves minced garlic, jar
1 stalk celery, thinly sliced
1 small bunch green onions, sliced thinly
1/2 cup grated carrot
1 cup Napa cabbage, shredded
1/4 cup chicken broth
2 tablespoons soy sauce
1 tablespoon sugar
1 to 2 tablespoons sesame oil
wonton wrappers
1 cup shredded pork or

  • In a wok or skillet, stir-fry the garlic in 2 tablespoons of the oil until fragrant, about 30 seconds. Add the scallions, celery, carrots, and stir-fry over high heat for 2 minutes.
  • In a bowl, combine the chicken broth, soy sauce, and sugar. Add the cabbage to the broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in the meat pieces.
  • Fill and roll the egg roll wrappers. Brush the edge with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and complete the rest until all ingredients have been used up.
  • In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat, with dipping sauce.

SHREDDED CHICKEN VEGETABLE EGG ROLLS
2 cups finely chopped cooked chicken or pork pieces
1 medium Vidalia onion, finely chopped
1 large stalk celery, finely chopped
1 large carrot, finely chopped
1 tablespoon minced garlic, jar
1 tablespoon sugar
1 teaspoon sea salt
1 teaspoon pepper
1 tablespoon sesame oil
4 tablespoons canola oil
egg roll wrappers (I use Melissa’s)

  • Heat skillet with 2 tablespoons of oil. Add onion, garlic, celery and carrots, Saute’ until tender.
  • Drain, retaining oil.
  • In a large mixing bowl toss meat pieces with sesame oil, sugar, salt and pepper. Add vegetables and blend well.
  • Cool 5-10 minutes.
  • Fill center of each wrapper with 2 tablespoons of filling.
  • Fold 1st corner towards the center. Then fold each edge towards the center. With a pastry brush wet the exposed triangle of dough and roll the bulk onto it.
  • Add oil back into pan and add the additional 2 tablespoons and bring to medium heat.
  • Cook egg rolls on all 4 sides until golden.



BLACKBERRY PINEAPPLE DIPPING SAUCE
1/2 cup Blackberry Pineapple Jam
2 tablespoons honey
2 tablespoons soy sauce

  • Heat jam in microwave for 20 seconds to warm and thin.
  • Whisk in honey and sauce sauce.
  • Set aside.

DIPPING SAUCE
* 1/3 cup lite soy sauce
* 1/3 cup rice vinegar
* 1 tablespoon honey
* 1 to 2 teaspoons sesame oil
* Pinch of red pepper flakes

  • Combine all ingredients in a bowl.