BIZZY BAKES

It is common for me, it bread chicken with different nuts, but not peanuts, which of course, are not really nuts. This was my first attempt and a very successful one at that.     I find good recipes in a variety of places and I think, I am the most successful with Cooking Light. Usually, healthy recipes run rampant and they don't lack for taste and appeal.  I was thinking that I could have mixed the honey and mustard with peanut butter and coated the chicken with that combination and then breaded it in the tortilla crumbs. The best part of this recipe is that it is baked and there is no grease to contend with. Peanut Chicken (adapted from Cooking Light) Ingredients: 2 tablespoons honey 2 tablespoons Dijon mustard 1/3 cup peanuts 1 cup tortilla chips, crushed 4 chicken breast cutlets  Cooking spray Method: Preheat oven to 500°. Combine honey and mustard in a small bowl; stir well. Place peanuts and tortilla ch...

Noodle Salad with Peanut Lime Vinaigrette (adapted from Food.com ) Ingredients: 1/2 pound cooked al dente and cooled thin pasta 2-4 scallions, chopped 1/3 red bell pepper, chopped 1/2 yellow bell pepper, chopped 1/2 green bell pepper, chopped roasted peanuts, chopped,save all for garnish 1 tablespoon sesame seed, with additional for garnish (optional) Peanut-Lime Vinaigrette 1/4 teaspoon ground ginger 1/4 teaspoon dried garlic 1/8 teaspoon chili powder 3 tablespoons fresh parsley leaves 1 1/2 tablespoons unsalted creamy peanut butter 1 tablespoon fresh lime juice 1 1/2 tablespoons rice vinegar 1 1/2 tablespoons soy sauce 1 1/2 teaspoons light brown sugar 1/2 cup olive oil 1 teaspoon sesame oil salt and pepper to taste Method: To make dressing: In a food processor, process everything. Scrape into a bowl and wait for half an hour for the flavors to develop. To make salad: Toss all together, dress with just enough dressing to moisten and flavor, and garnish with scalli...

For the holiday, I made a Thai salad but didn't take a picture of it.  Since I still had slaw left, I decided to find a similar recipe and make it.  We liked the first and I think this one is even better.  The difference is the peanut butter.  I think nut butters make all the difference, no matter how little you put into the dish. My favorite part of using peanut butter in a recipe is the spoonful I get to indulge on.  Yummy. Asian Slaw with Ginger-Peanut Dressing  adapted  from Once Upon a Chef Ingredients: For the Dressing 1/4 cup honey 1/4 cup olive oil 1/4 cup unseasoned rice vinegar 1 tablespoon soy sauce 1 teaspoon Asian sesame oil 1 tablespoon peanut butter  1/2 teaspoon salt 1 tablespoon minced fresh ginger For the Slaw 4 cups prepared shredded coleslaw 2 cups prepared shredded carrots 1 red bell pepper, thinly sliced into bite-sized pieces 2 medium s...

I have been making some kind of pasta salad recently for the Sabbath.  It is filling and because the Sabbath is such a long day, in the summer, we need a heartier meal for the third meal.  This week, the designated salad was this Thai style pasta. Thai Pasta Salad   (adapted from allrecipes.com Ingredients: 1/4 (12 ounce) package angel hair pasta 1/2 cup and 1 tablespoon and 2 teaspoons shredded white-green cabbage 3/4 large carrot, shredded 1/4 small green bell pepper, chopped 1/4 small red bell pepper, chopped   1/4 cup fresh parsley, chopped 2 green onions, chopped 1 tablespoon teaspoons chopped peanuts 2 tablespoons peanut butter 2-1/2 teaspoons rice wine vinegar 2 teaspoons sweet chili sauce 2 tablespoons soy sauce 1 teaspoon sesame oil   1 teaspoon brown sugar 1/4 teaspoon minced garlic 1/4 teaspoon ground black pepper Method: Bring a large pot of lightly salted water to a boil. Break pasta into small piece...

  This month, Chinese Food is the theme for our recipes for Kosher Connection.  This is not authentic fried rice but I think it still fits the category.  This is Ellie Krieger's Spicy Fried Rice with Peanuts and it is good, even better than my more traditional recipes for the rice.  For those of you who do not know how much respect, I have for Ellie's dishes, let me say right now, I have found her food to be healthy and tasty and hubby loves anything I make from her books.  He does not know they are Ellie recipes but when I make one, he always comments on how good it is. I have made this recipe a number of times with minor changes, each time, such as leaving out chicken, this time.  I already had a chicken dish made and saw no reason to add it to the rice.  This was part of a Chanukah meal. I have this posted on My Sweet and Savory with Cashews in place of the peanuts. Spicy Fried Rice with Peanuts - adapted from Ellie Krieger (Comfort Food ...

I love Pad Thai and I particularly love it with chicken but when I came across a vegetable version on Brownies for Dinner (sounds like my kind of place), I had to try it. It was really good and I would make it again. I used brown rice linguine which can be fussy and stick together if you don't baby sit it and I was doing three things at one time which means, I was not babysitting. I did my best to rescue it and did save more than half but I had my share of glopped together pasta, we could not eat. Easy Pad Thai (adapted from Everyday Food) 8 ounces linguine (brown rice-gluten-free) 2 tablespoons brown sugar 1 teaspoon lime juice 3 tablespoons soy sauce 1/4 teaspoon Sriracha (I can't spell Sriracha ....I should write it ten times to remember the spelling) 2 teaspoons olive oil 3 scallions (green onions), white and green parts, separated and thinly sliced 2 large eggs, light beaten 1/4 cup fresh cilantro 1/4 cup chopped roasted, salted peanuts Soak noodles accordin...

Although we adore salmon, in many guises, we do not like other fish, except when it is fried.  I know, this is not the healthiest way to make fish but, I cut down the fat, in most recipes, to improve the quality a little.  Here is an example of what turned out to be a quite delicious flounder dish. Peanut Fried Flounder  serves 4 - adapted from Epicurious Ingredients: 4 pieces flounder Marinade: 2 tablespoons soy sauce 3 tablespoons. sherry 1 teaspoon minced ginger 1 tablespoon olive oil 1 tablespoon Siracha   Combine all above ingredients.   Coating: 3/4 cup soy flour 2 eggs 1/4 tsp. salt 1 T. water 1/2 cup flax seed flour 1 cup finely ground unsalted peanuts 1/2 teaspoon salt 4 tablespoons Canola oil 2 teaspoons. Sirachah Method: Marinate flounder at least 15 min.-up to 1 hour.  Remove fish. pat dry. In 3 shallow dishes or pie pans-put soy flour in one, beaten egg with 1/4 teaspoon salt and water in another, flax seed meal, ground peanuts, in the t...