Chicken Fried Chicken Salad

Chicken fried chickenWho doesn’t love fried chicken?  I know we do!  But let’s be honest, battered and fried chicken smothered in rich gravy is not exactly heart healthy.

In my quest to find something healthier to feed my family I decided to take an all time favorite and make it just a bit healthier.  So I came up with this Chicken Fried Chicken Salad, a lighter and healthier alternative to the old classic fried chicken cutlets.  It’s filling and most importantly my family loves it.

Chicken Fried Chicken Salad is crispy and light.  The crunch comes from the lightly floured chicken breasts and the fresh crisp lettuce and cucumbers.  It really does take a family favorite and combines it with healthy fresh veggies.

I serve it for dinner (we’re trying to eat lighter and healthier dinners), but it makes a great lunch as well.  It’s a great way to get the kids, like my grandson Devon, to eat their veggies!  Best of all you don’t have to spend half the day frying chicken in the summer heat!

Here’s the recipe!

Chicken Fried Chicken Salad

Ingredients:

3 Boneless Skinless Chicken Breasts (cut horizontally in thirds to make 9 pieces)

1 Cup Flour

1 Tbs. Garlic Powder

1 Tsp. Italian Seasoning

1/2 Tsp. Cayenne Red Pepper

Oil for frying

1 Head of Romaine Lettuce (cut into chunks)

1 Cup Fresh Spinach (optional)

1 Large Cucumber (sliced into rounds)

2 Tomatoes (sliced into wedges)

Salad Dressing of choice

 

Directions:

Wash and cut chicken breasts into 9 thin slices, pat dry with paper towel

Mix dry ingredients together

Heat about 1/2″ of oil in frying pan

Roll chicken breasts in flour mixture

Fry chicken until both sides are golden brown and crispy (about 4 minutes each side)

Drain on paper towel

Slice fried chicken breasts into cubes

Toss veggies except tomato slices in a bowl

Arrange veggies on a salad plate

Top with fried chicken cubes and tomato slices

Serve with dressing of your choice

Chicken Fried Chicken Salad
Print Recipe
Servings
5
Servings
5
Chicken Fried Chicken Salad
Print Recipe
Servings
5
Servings
5
Ingredients
Servings:
Instructions
  1. Wash and cut chicken breasts into 9 thin slices, pat dry with paper towel
  2. Mix dry ingredients together
  3. Heat about 1/2" of oil in frying pan
  4. Roll chicken breasts in flour mixture
  5. Fry chicken until both sides are golden brown and crispy (about 4 minutes each side)
  6. Drain on paper towel
  7. Slice fried chicken breasts into cubes
  8. Toss veggies except tomato slices in a bowl
  9. Arrange veggies on a salad plate
  10. Top with fried chicken cubes and tomato slices Serve with dressing of your choice
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Shrimp Sarciado – Filipino Recipe

Shrimp Sarciado – Filipino Recipe

Shrimp Sarciado

Shrimp Sarciado

Every so often I get a yen for some home cooked Filipino food like Shrimp Sarciado.  This favorite Filipino dish is usually done with fish, but  it’s also made with chicken, pork, and eggs. I like it best with shrimp.

Sarciado literally means “cooked with a thick sauce” in Tagalog, the main language spoken in the Philippines.  The word is derived from the Tagalog word “sarsa” that refers to a thick sauce which in turn comes from the Spanish word “salsa” which means sauce.

The “thick sauce” for this Filipino dish is composed mainly of tomatoes and eggs that is flavored with a light fish sauce called “Patis”.

Shrimp Sarciado is very simple to make. The “Patis” (Filipino Fish Sauce) gives it that delicate salty taste that is delicious served over steaming hot white rice.

You can find Patis in the condiment section of an Asian Market.  I use more Patis when I make this dish because I love the taste, you can adjust the amount you use according to taste.  You can also add more eggs if you like.

Ingredients:

1 lb. Extra Large Shrimp – shelled, deveined, tail on

1 Onion – sliced

1 Tomato – sliced

1 tbls. minced garlic

2 tbls. Patis

1 Egg

1 tbls. Oil

Directions:

1.  Saute sliced onions in oil until they start to turn translucent.

2.  Add minced garlic and saute for a minute more.

3.  Add shrimp and cook until they start turning pink.

4.  Add sliced tomato and cook until the tomato start giving off liquid, about 2-3 minutes

5.  Add Patis – stir well to evenly mix sauce in

6.  Add your raw egg – use spatula to “scramble” the egg into the other ingredients.  Be sure you break the yolk first so it will scramble.

Serve over steamed rice.

Shrimp Sarciado
Shrimp Sarciado
Print Recipe
Delicately flavored Filipino specialty of shrimp stir fried with tomatoes, and eggs.
Servings Prep Time
4 Servings 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 Servings 15 Minutes
Cook Time
15 Minutes
Shrimp Sarciado
Shrimp Sarciado
Print Recipe
Delicately flavored Filipino specialty of shrimp stir fried with tomatoes, and eggs.
Servings Prep Time
4 Servings 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 Servings 15 Minutes
Cook Time
15 Minutes
Ingredients
Servings: Servings
Instructions
  1. Saute sliced onions in oil until they start to turn translucent.
  2. Add minced garlic and saute for a minute more.
  3. Add shrimp and cook until they start turning pink.
  4. Add sliced tomato and cook until the tomato start giving off liquid, about 2-3 minutes
  5. Add Patis - stir well to evenly mix sauce in
  6. Add your raw egg - use spatula to "scramble" the egg into the other ingredients. Be sure you break the yolk first so it will scramble.
  7. Serve over steamed rice.
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Ground Beef Chimichanga

Ground Beef Chimichanga

chimichangaI love Chimichangas! It’s my favorite Mexican food.  I order it every time we dine at a Mexican restaurant and I even make it at home.   I love it filled with ground beef, shredded beef, or shredded chicken.

What you may ask is a chimichanga?  It’s a deep friend burrito!  I’m not a burrito fan but fry it up and I can eat it everyday!

I was never much on Mexican food until I discovered the Chimichanga.  I still remember the first time I had this deep fried burrito.  It was at the Mexican restaurant chain called Chi-Chi’s.  The chain is long gone from the United States, but my love for the chimichanga remains.

I’m not really sure if the Chimichanga is truly a Mexican dish.  It is popular in the Mexican states of Sinaloa and Sonora, but it’s definitely a Tex-Mex staple.  It’s on the menu of every Mexican restaurant I’ve been to in Houston and many others from coast to coast.

But not all chimichangas are equal.  I’ve had some really bad ones, usually those that are smothered in some kind of sauce, not good!  I’m a simple eater, I like my chimichangas straight up!  I don’t like it covered in sauce!  I like my chimichangas deep fried and served with a sprinkling of shredded cheese with a side of sour cream, guacamole, and hot salsa!

Finding a great chimichanga, or great Mexican food for that matter, in Hawaii is a challenge.  There are a couple I can live with, but nothing special if you know what I mean.  That’s why when I crave this crunchy burrito I usually make it myself.  It’s pretty easy!

Here’s my Ground Beef Chimichanga recipe, hope you love it as much as we do!

Ingredients:

1 Lb. Ground Beef

3 Cloves Garlic, finely minced

1 Small Onion, finely minced

1 Tbs. Chili Powder

1 Tsp. Sea Salt

1 Cup Sour Cream

1 Bunch Fresh Cilantro, chopped

1 Cup Shredded Monterey Jack/Cheddar mix

6  8″ Flour Tortillas

Oil for Frying

Extra cheese & cilantro for garnish (optional)

Directions:

Sauté onions and garlic until onions turn translucent

Add ground beef, Chili Powder, and salt

Cook until beef is well done and crumbly

Remove from heat and drain oil

Add sour cream and shredded cheeses, mix well

Add cilantro, mix well

Divide beef mixture into 6 portions

Place a portion on each tortilla and roll into a tube, secure with a toothpick

Heat about 2″ of oil in a frying pan

Gently slip chimichangas in to oil, oil should bubble

Cook about 4 minutes or until tortilla turns golden brown

Turn over and cook the other side

Drain chimichangas on paper towel

Transfer to serving dish, garnish with shredded cheese and cilantro if desired

Serve with dollops of sour cream, guacamole, and salsa if desired

I usually serve chimichangas with Spanish rice and refried beans for a filling meal!

 

 

chimichanga
Ground Beef Chimichanga
Print Recipe
Crunchy deep fried burritos
chimichanga
Ground Beef Chimichanga
Print Recipe
Crunchy deep fried burritos
Ingredients
Servings:
Instructions
  1. Sauté onions and garlic until onions turn translucent
  2. Add ground beef, Chili Powder, and salt
  3. Cook until beef is well done and crumbly
  4. Remove from heat and drain oil
  5. Add sour cream and shredded cheeses, mix well
  6. Add cilantro, mix well
  7. Divide beef mixture into 6 portions
  8. Place a portion on each tortilla and roll into a tube, secure with a toothpick
  9. Heat about 2" of oil in a frying pan
  10. Gently slip chimichangas in to oil, oil should bubble
  11. Cook about 4 minutes or until tortilla turns golden brown
  12. Turn over and cook the other side
  13. Drain chimichangas on paper towel
  14. Transfer to serving dish, garnish with shredded cheese and cilantro if desired
  15. Serve with dollops of sour cream, guacamole, and salsa if desired
  16. I usually serve chimichangas with Spanish rice and refried beans for a filling meal!
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Bean Sprout & Tofu Shrimp Fritters – Ukoy

Bean Sprout & Tofu Shrimp Fritters – Ukoy

shrimp frittersUkoy is a typical Filipino appetizer, snack, or even main course.  It’s a mixture of bean sprouts, tofu, sweet potato, or other veggies usually topped with small unpeeled shrimp that’s battered and fried.  In short it’s the Filipino version of Shrimp Fritters.

In the Philippines it’s usually eaten as a crunchy snack and is made with the veggies and small unpeeled shrimp.  The shrimp is eaten peel and all making it very crunchy indeed.  In our family we serve Shrimp Fritters as a main course with steamed rice.  We use larger shrimp that are peeled and de-veined.  We always dip it in a spicy garlic vinegar sauce.  It’s super yummy and is one of my favorite Filipino dishes.

The batter is traditionally made with corn starch instead of flour making the shrimp fritter crispy or crunchy.  I make mine with Mochiko Sweet Rice Flour and they are very crispy!

Here’s my version of Ukoy, Filipino Shrimp Fritters!

Makes 6 Shrimp Fritters

Ingredients:

1/2 Cup Mochiko Sweet Rice Flour

1/2 Cup Water

2 Large Eggs

4 Oz. Garlic – finely minced

4 Oz. Firm Tofu – cut into small cubes

1/4 Cup Green Onion – finely chopped

1 Tsp. Salt

1 Tsp. Ground Black Pepper

6 Large Shrimp – peeled, de-veined, and butterflied

Oil for frying

Directions:

Whisk together eggs, water, Mochiko flour until smooth.  Batter will be thin.

Stir in the rest of the ingredients except shrimp and oil.

Heat 1 1/12″ of oil in pan.

Drop 2 Tbs. of batter in pan. Oil should sizzle.

Place a shrimp in the middle and cover with 1 tbs. batter.

Fry until golden brown then carefully flip over.

Fry other side until golden brown.

Drain on paper towel

Repeat with remaining batter and shrimp.

Transfer onto serving plate and serve

Sauce:

Mix together 1/2 cup white vinegar, 1 clove roughly chopped garlic, 2 small crushed hot peppers, 1/4 tsp. salt, 1/2 tsp. black pepper

 

 

 

shrimp fritters
Bean Sprout & Tofu Shrimp Fritters - Ukoy
Print Recipe
Servings
6 Shrimp Fritters
Servings
6 Shrimp Fritters
shrimp fritters
Bean Sprout & Tofu Shrimp Fritters - Ukoy
Print Recipe
Servings
6 Shrimp Fritters
Servings
6 Shrimp Fritters
Ingredients
Servings: Shrimp Fritters
Instructions
  1. Whisk together eggs, water, Mochiko flour until smooth. Batter will be thin.
  2. Stir in the rest of the ingredients except shrimp and oil.
  3. Heat 1 1/12" of oil in pan.
  4. Drop 2 Tbs. of batter in pan. Oil should sizzle.
  5. Place a shrimp in the middle and cover with 1 tbs. batter.
  6. Fry until golden brown then carefully flip over.
  7. Fry other side until golden brown.
  8. Drain on paper towel
  9. Repeat with remaining batter and shrimp.
  10. Transfer onto serving plate and serve
Recipe Notes

Sauce:
Mix together 1/2 cup white vinegar, 1 clove roughly chopped garlic, 2 small crushed hot peppers, 1/4 tsp. salt, 1/2 tsp. black pepper

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Cauliflower Fritters – Em Shaat My Way

Cauliflower Fritters – Em Shaat My Way

Em Shaat is in my opinion a Middle Eastern comfort food.  It’s really a cauliflowecauliflowerr fritter made with boiled cauliflower that’s been battered and fried.

One of my Palestinian friends taught me how to make this yummy cauliflower fritter years ago.  She used all purpose flour to make her batter, it was good, but a bit heavy and not very crisp.  I suppose fritters weren’t meant to be crispy.

But I like things crispy so I added my own twist to this traditional Middle Eastern recipe.  The secret is Mochiko (sweet rice flour).   Mochiko batter is lighter and when fried turns into a crispy delight.

The recipe calls for cumin and turmeric.  Both  spices are used in many Middle Eastern dishes.  They compliment the cauliflower nicely giving it a mild exotic flavor.

I suppose you could say that I’ve created a Fusion dish; Med meets Asia!   But really, my Middle Eastern husband loves my version!

I usually serve cauliflower dish as a main course, it’s a nice (not so healthy) alternative to a meat course.  But it can be served as an appetizer, snack, or side dish as well.  It’s usually served warm, but it’s pretty darn good cold too!

Ingredients:

1 Medium Cauliflower – remove the leaves but keep whole

2 Cloves Garlic – finely minced

2 Large Eggs

1/2 Cup Mochiko Sweet Rice Flour

1/2 Cup Water

1/2 Tsp. Cumin

1/2 Tsp. Turmeric

1 Tsp. Salt

1 Tsp. Ground Black Pepper

1/4 Cup Parsley – finely chopped

Oil for frying

Directions:

Boil Cauliflower until tender – about 20 minutes

Whisk all ingredients except cauliflower and oil together in a large mixing bowl – batter will be thin

Drain and Break up the cauliflower and stir into batter

Heat about 1 1/2″ of oil in a pan

Drop cauliflower mixture into oil and fry each side until golden brown

Serve hot or cold

It goes great with a plain yogurt dipping sauce!

 

 

Cauliflower Fritters
Print Recipe
Servings
6 Fritters
Servings
6 Fritters
Cauliflower Fritters
Print Recipe
Servings
6 Fritters
Servings
6 Fritters
Ingredients
Servings: Fritters
Instructions
  1. Boil Cauliflower until tender - about 20 minutes
  2. Whisk all ingredients except cauliflower and oil together in a large mixing bowl - batter will be thin
  3. Drain and Break up the cauliflower and stir into batter
  4. Heat about 1 1/2" of oil in a pan
  5. Drop cauliflower mixture into oil and fry each side until golden brown
  6. Serve hot or cold It goes great with a plain yogurt dipping sauce!
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