THE CO-OP PANTRY BY M A RY DE L P H
“Freedom lies in BBQ.” I believe this is a play on words as written by Robert Frost, “Freedom lies in being bold.” However, it is appropriate this time of the year, when the grills come out and our yards are green again and flowers are blooming. I hope that you will find that freedom this year and be able to enjoy being outside, eating good food and chatting with your friends and neighbors.
Sweet Red Chili Popcorn Chicken 2 pounds chicken, cut into small pieces 1 cup flour 3 cups breadcrumbs Salt and pepper, to taste 1/2 teaspoon garlic powder 1/2 teaspoon smoked paprika 2 eggs 1/4 cup milk
Sweet Baby Ray’s Sweet Red Chili Sauce & Marinade Cilantro, for garnish Scallions, for garnish Oil, for frying Coat the chicken pieces in flour. In a bowl, combine the breadcrumbs, salt, pepper, garlic powder and paprika. In another bowl, whisk together the eggs and milk. Dredge each chicken bite in the egg and milk mixture, then toss in the dry mixture and mix until coated. Heat pan 1/3 full over medium-high heat until it reaches 350 F. Cook chicken in batches, turning to brown both sides for about 8 minutes or until chicken is cooked through. Place on a paper towel to drain. Place the baked chicken bites into a bowl and toss with Sweet Baby Ray’s Sweet Red Chili Sauce & Marinade to coat. Plate and garnish with cilantro and scallions.
BBQ Chicken and Apple Bread Pudding 1 package (8-1/2 ounces) cornbread/muffin mix 6 Tablespoons butter, divided 1 large sweet onion, thinly sliced 2/3 cup barbecue sauce, divided 2 cups diced cooked chicken 2 large eggs, beaten 1 cup half-and-half cream 1 teaspoon salt 1/2 teaspoon pepper 1- 1/4 cups shredded Monterey Jack cheese 1 small green apple, peeled and diced Minced chives Prepare cornbread according to package directions and bake using a greased and floured 8-in. square baking pan. Cool. Reduce oven setting
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