Monday Made it June 24: Three Recipes and a Giveaway
I did a whole lot of cooking last week, so get ready for a triple-recipe Monday Made It! Really, you could use this Made-It as your menu plan- I'm doing breakfast, dinner, and dessert on this one! P.S. If you can make it to the end there's a giveaway in store!
1. Blueberry Crumb Bars
Recipe adapted from Sweet Remedy
I posted about these once before, but didn't have a picture, so I am re-posting to show what they actually look like. I brought these to my mom's new shore house and we ate them with vanilla ice cream...they were delicious!
Fruit:
2 pints fresh blueberries
1/2 cup sugar
3 teaspoons cornstarch
Mix this together, then set aside.
Dough:
1 cup sugar
1 tsp baking powder
3 cups all purpose flour
2 sticks room temperature butter (cook's note- I tried with room temp and cold- room temp works better!)
1 egg
pinch of salt
Preheat oven to 375 degrees, spray or grease a 9 x 13 baking pan. Mix all dry ingredients with a whisk, then add the egg. Use a fork or a pastry cutter to cut in the butter. The dough will end up crumbly and somewhat moist. Pat half of it into the bottom of the pan to form a bottom crust. Layer the blueberries evenly over the bottom crust, and sprinkle the remaining dough onto the blueberries, spreading it out evenly. Bake for 45 minutes, and cool completely. Place squares on parchment paper to absorb any dampness, and store in a sealed container.
Next up, we have dinner.
I made this one night after we came in from the pool and it only took about 30 minutes to whip up- a great weeknight meal!
Coconut Chicken with Sweet Chili Sauce
Recipe adapted from Budget Bytes
Chicken:
1 lb boneless skinless chicken breast, chopped into fingers or nuggets, depending on preference
1 large egg
1/4 cup coconut milk (make sure you shake the can!)
1/4 cup all purpose flour
1/2 cup panko bread crumbs (or whatever kind you have)
1/2 cup sweetened shredded coconut
1/2 tsp salt
vegetable oil for frying
Put flour and salt in a bowl. Put bread crumbs and coconut in another bowl. Mix egg and coconut milk in a smaller bowl. (Cook's note- I meant to bake these but it was too hot! If you bake them, 350 for about 20 minutes.) Put about 1/4 inch of oil over medium heat in your skillet- I use my cast iron to fry but you can use whatever you have. Keeping one hand clean, dip chicken in egg/milk, then in flour, then in coconut. (The original recipe says to put all your chicken in the egg or the flour at one time- I tried it and it was too messy.) Then fry on each side for about 3-4 minutes, depending on thickness of your chicken. As you can see, some of my coconut burned. I will definitely try baking it next time.
Sweet Chili Sauce
2 tbsp Sririacha
3 tbsp honey
Mix together, adjust to taste.
"Island Time" Coconut-Vanilla-Almond Rice Pudding
Recipe adapted from fffood
I made this on Friday, and I'm still eating it on Monday. Breakfast, lunch, dessert...it is the perfect summer-time snack. It smells so tropical and tastes just like you're sitting under a palm tree.
1 1/2 cups cold cooked rice
1 1/2 cups coconut milk (or, the rest of the can if you make coconut chicken!)
2 cups milk (anything but skim)
1/3 cup of sugar
1 tsp vanilla extract
1 tsp almond extract
sweetened shredded coconut
Combine all ingredients in a pot and bring to a simmer, uncovered for 40 minutes. Let cool in pot with lid closed, another 40 minutes or so. Chill in fridge- will keep several days. Serve with some shredded coconut on top.
If you made it through those, way to go! Here's what I worked on for school:
A listening and speaking game to get my kids talking from the first day of school!
and
a re-make of one of my best-sellers. I still have the old one if you realllllly want it!
Want to win these? Tell me what your favorite summer food is in the comments! Mine is lobster, but you knew that already!! Leave your email, and my faithful random number generator will pick a number on Wednesday!
I'm off to the pool!
