Hawaiian Heartthrob Smoothie

It is like Summer in a Glass. Or at least that is how I described it after trying this drink at Red Robin a few days ago. I just HAD to figure out how to make it. Thankfully, it is pretty easy! I wanted to share right away since it is so tasty. I hope you all enjoy! This recipe serves 1.

First, gather all your ingredients:

*1/2 c. Frozen Strawberries
*1/4 c. Pineapple chunks
*1/4 c. Banana slices
*2-3 Tbs. Cream of Coconut (depending on how much coconut flavor you like)
*1 Tbs. Grenadine
*1/2 c. Ice (not shown)

Pour all into a blender. I don't use my actual blender too often anymore. These days my Magic Bullet lives on my countertop and is so convenient...especially in drinks like this that make 1 serving. Blend until smooth.

Pour into a cup and enjoy! You can also garnish with a fresh Strawberry or Pineapple wedge.

Sour Cream Chicken

Here is our family's newest favorite chicken recipe. Very simple. Very tasty.

1 lb chicken breasts (I prefer to cut them into strips)
1 pkg Ranch Dressing mix
1 c. Sour Cream
1 can Cream of Chicken soup
1 c. Shredded Cheddar Cheese
1 small can French Fried Onions

Place the chicken breasts in a greased glass baking dish. Sprinkle the chicken with Ranch Dressing Mix. Stir together Sour Cream and Cream of Chicken Soup. Spread over the chicken. Sprinkle on Shredded Cheese. Top with French Fried Onions. Cover with foil. Bake at 325 degrees for 1 hour.

You can take the foil off the last 10 minutes to help brown the onions if you would like, but some of the moisture will escape when doing this.

Serve over rice.

Enjoy!

Chicken Nuggets

I apologize that I have not been around lately. But the end of my pregnancy left me very tired and not doing much cooking or baking. And then with a new baby in the house I don't get much time to sit at the computer. But I did recently try some new recipes that I wanted to share.

My 3 1/2 yr old LOVES chicken nuggets. But it is very hard to find pre-made nuggets that are somewhat healthy. So I finally found a recipe that our entire family loved. By using the Panko Crumbs they stay nice and crispy. I varied a bit from the actual recipe to make them a little healthier and this is what we came up with.

4 boneless, skinless chicken breasts (about 1 1/2 pounds)
2 cups water
1 tablespoon plus 1 teaspoon salt
2 tablespoons Worcestershire sauce
1 cup all-purpose flour
1 cup panko bread crumbs, crushed
1/4 cup Italian seasoned Bread crumbs
2 teaspoons onion powder
3/4 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon baking soda
3 large egg whites


Instructions

1. Cut each chicken breast diagonally into thirds, then cut each third diagonally into ½-inch-thick pieces. Whisk water, tablespoon salt, and Worcestershire in large bowl until salt dissolves. Add chicken pieces and refrigerate, covered, for 30 minutes. Do not brine for more than 30 mins of the chicken will be too salty

2. Remove chicken from brine, discard brine, and pat chicken dry with paper towels. Combine flour, bread crumbs, onion powder, remaining salt, pepper, garlic powder, and baking soda in shallow dish. Whisk egg whites in second shallow dish until foamy. Coat half of chicken with egg whites and dredge in flour-crumb mixture, pressing gently to adhere. Transfer to plate and repeat with remaining chicken (don’t discard flour-crumb mixture). Let sit 10 minutes.

3. Dredge a second time in flour-crumb mixture. Spray a cookie sheet with Olive Oil and lay coated pieces of chicken on the sheet. Spray the tops of the nuggets with Olive Oil.

4. Bake at 425 degrees for 8-10 minutes. Flip nuggets over and bake an additional 4-5 mins.

Serve with your favorite dipping sauces.

Enjoy!

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