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April 2005 Issue
Finger Food
by Rossana S. Tarantini
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Roxx’s Chicken Strips

These can be made in any amount you need, have plenty on hand though because they’re yummy and will go fast. They’re great as leftovers diced and served on a salad too.
  • 1 ½ lbs. chicken breast, cut into strips & dipped in a light teriyaki sauce
  • 1 1/2 cups fine bread crumbs
  • 1 1/2 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. cayenne
  • ½ tsp. thyme
  • ½ tsp. garlic powder
  • 2 tbsp. toasted sesame seeds (optional)
Dip the chicken strips as indicated.

Mix the remaining ingredients together.

Coat the chicken with the bread crumb mixture. Place on a cookie sheet and refrigerate for at least an hour, or until ready to bake them.

Preheat the oven to 425 degrees and bake the chicken strips for 15 minutes, turn the strips and continue baking until the strips are crisp and the cheese is melted, usually another 5 to 10 minutes.

I like to serve them with a spicy BBQ sauce for dipping but they’re great with plum sauce too. Alternatively, about 5 minutes before they’re done baking, they can be sprinkled with shredded sharp cheddar for a nice flavour surprise.

  • Yields: depends on how hungry your crowd is!
  • Preparation Time: 30 minutes
 

 

Spicy Shrimp

  • 2 tbsp. peanut oil
  • 1 tbsp. sesame oil
  • 2 tbsp. chili paste
  • 2 lbs jumbo shrimp, peeled and deveined
  • Dash teriyaki sauce
In a hot wok, heat the peanut oil till smoking. Add the sesame seed oil, chili paste, shrimp and teriyaki sauce. Toss lightly until the shrimp curl and are just pink. Serve with a crusty baguette.
  • Yields: 2 lbs. shrimp
  • Preparation Time: 15 minutes
 

Happy April. Good luck with your card parties. See you here next month!!!

TTFN!!!

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