Nanaimo Bars
29 Tuesday Apr 2014
29 Tuesday Apr 2014
04 Wednesday Jul 2012
Posted Desserts, Easy, Entertaining, Events
inTags
4th of July, butter, coconut, crisped rice, marshmallows, rice krispies, sprinkles, white chocolate
Rice Krispies are pretty darn American, and pretty darn tasty. It is so easy to fancy them up a bit with different flavors – chocolate butterscotch, chocolate mint, peanut butter…but I never tried coconut OR white chocolate until today. And…YUM.
Recipe
White Chocolate Coconut Krispies
Ingredients
Add butter and marshmallows to a microwave safe bowl. Microwave for about 90 seconds, remove from microwave and stir. Microwave for another minute if necessary.
Slowly add crisped rice cereal, about 2 cups at a time. Stir. Add shredded coconut and white chocolate chips, stir until combined.
Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Refrigerate for about an hour. Cut into squares.
13 Wednesday Jun 2012
Posted Chicken, Easy, Healthy, Main Dish, Weeknight Meals
inTags
brown sugar, Chicken, chicken fingers, chicken tenders, coconut, Crunchy, curry, panko, pineapple salsa
A good take on homemade chicken fingers…a nice play on coconut shrimp, if you will.
I used Pineapple Salsa from Costco that paired with these really well. Sweet Chili Sauce would also go great with the finished product.
Recipe
Crunchy Coconut Chicken Fingers
From The Deen Bros Take It Lighter
Ingredients:
1/2 cups flaked sweetened coconut, chopped
1/2 cup plain panko bread crumbs
2 tablespoons all-purpose flour (I used whole wheat)
1 tablespoon brown sugar
1 teaspoon curry powder
1 pound chicken tenders, about 8 tenders
1/2 teaspoon salt
2 egg whites (I used whole eggs)
Directions
Preheat the oven to 425°F. Spray a baking sheet with nonstick spray.
Combine the coconut, breadcrumbs, flour, brown sugar, and curry powder on a piece of wax paper. Sprinkle the tenders with the salt. Beat the egg whites in a large bowl until frothy; add the chicken tenders and toss to coat. Lift the chicken from the egg whites one at a time, and coat with the coconut mixture, pressing so the coating adheres. Place the chicken in a single layer on the baking sheet. Spray both sides of the chicken with nonstick spray. Bake until lightly golden and crisp, about 15 minutes, turning once halfway through cooking time.