Crispy Coconut Chicken Fingers
Recipe by Our Best Bites

12 chicken tenders (ya know, more or less…)
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 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)

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 one chicken tender at a time, dredge in flour and then dip in egg, and 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 (for easy clean up!) that has been sprayed with non-stick cooking spray. I give mine a teeny drizzle of olive oil on top to help them crisp nicely, but it’s optional.

Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. 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.

Freezer Instructions: Prepare chicken fingers through coating them in the panko/coconut mixture. Place in a single layer on a lined baking sheet and freeze for several hours. Remove from freezer and transfer to a gallon-sized Ziploc bag or a freezer safe container. When ready to cook, preheat oven to 450. Bake for 25-30 minutes or until juices run clear.

So yummy!!!

Oh and the sauce to serve it with!  

Whisk together 1 cup apricot pineapple preserves, 2 teaspoons soy sauce, 1/2 teaspoon Dijon mustard and 1/8 teaspoon curry for a GREAT dipping sauce.

Diaper Cakes!

These are pretty old pictures! But it's something I enjoy doing! The recipient usually enjoys them as well!

Gallucci Pasta Salad

Gallucci's Catering Signature Pasta Salad Recipe
Serves 25 people

Ingredients:

1 red bell pepper - julienne
1 green bell pepper - julienne
1 red onion - julienne
1 can (12oz) small black pitted ripe olives
1 can (12oz) baby corn
6oz provolone cheese julienne
8 oz hard dry salami julienne
3 pounds penne pasta - cooked al dente
1 bottle Italian dressing (more or less to taste)
Procedure:
1. Cooked and completely cool pasta in running water, drain, drizzle with oil and set aside.
2. Open and drain olives and baby corn.
3. Julienne the rest of ingredients, place in large mixing bowl.
4. Add olives, corn and pasta to mixing bowl, add dressing.
5. Mix and place in cooler at least 2 hours for flavors to incorporate.
6. Before serving add a little more dressing and re-toss. Place in glass serving bowl, garnish with chopped parsley.

Pasta salad will hold for 3 days in cooler.

So GOOD!

Greek Salad

Greek Salad Recipe

Ingredients -

1 large Cucumber, chopped
2 Roma (plum) Tomatoes, chopped
1 (5 ounces) jar pitted Kalamata Olives
1 (4 ounces) package Feta Cheese, crumbled
1 Red Onion, halved and thinly sliced
1/2 (10 ounces) package Romaine Lettuce Leaves
1/2 (10 ounces) package Baby Greens
Vinaigrette Dressing:
6 tablespoons Olive Oil
1 teaspoon Garlic Powder
1 teaspoon Dried Oregano
1 teaspoon Dried Basil
1 teaspoon Dijon Mustard
1 teaspoon Fresh Lemon Juice
1 1/2 cups Red Wine Vinegar

Preparation:

Add chopped cucumber, chopped tomato, Kalamata olives, feta cheese, sliced red onion, romaine lettuce, and baby greens to large serving bowl.
Vinaigrette Dressing:
In a small bowl, whisk olive oil, garlic powder, dried oregano, dried basil, Dijon mustard, fresh lemon juice, and red w