3 minute read
LOOK WHO’S COOKING AT HOME
When NFL Super Bowl LIV kicks off on Feb. 2 in Miami, Derrick Drouillard will be at home in Windsor with his two teenage kids and sports-loving friends. The Executive Director of the Windsor-Essex Children’s Aid Society says, “Super Bowl is one of my favourite times of the year! I am not a Class A chef by any chance but the opportunity to pull together some time-honoured appetizers for friends and fans is all part of the fun.” Knowing it takes practice to win, Derrick and Morgan, a Champion of WECAS Youth, tested out his app skills in the Weston Teaching Kitchen of the Bill & Dot Muzzatti Child & Family Centre of WECAS.
Chicken Fingers with Dipping Sauces
Chicken Fingers Ingredients:
• 4 skinless boneless chicken breasts (4 ounces each)
• 1 cup of all-purpose flour (optional - for a little heat add 1/4 teaspoon cayenne)
• 1/2 teaspoon of salt
• 1/4 teaspoon of pepper
• 3/4 cup of milk
• 1 cup of vegetable oil for frying Honey Mustard:
• 1/2 cup of honey
• 1/4 cup of Dijon mustard
Apple Mustard:
• 1 cup of apple jelly
•1/2 teaspoon of Dijon mustard
Instructions:
Cut chicken breasts into strips 1/2 inch by 2 inches in size. Mix flour, salt and pepper in a shallow bowl. Dip each chicken strip in milk, then roll it in the flour mixture, coating evenly. Optional timesaver technique: Put flour mixture in a resealable plastic bag. Dip all the strips in milk and then drop the strips into the bag, shaking to coat them all together. Place coated chicken on waxed or parchment paper. Pour 1/4 inch of vegetable oil into a large heavy skillet. Heat over medium-high heat; fry a 1 inch cube of white bread in the oil; when it browns evenly in 1 minute, that confirms the oil is hot enough to cook the chicken strips. Carefully place the first batch of strips into the hot oil, arranging the chicken in a single layer, with room between each piece. Fry on one side for approximately 3 minutes, then turn the strip over and fry for another 3 minutes or until the batter is golden brown. Remove the strips from the skillet and place on paper towels to absorb excess oil. Repeat the process until all the batches are cooked. Blend ingredients for one or two dipping sauces. If you have time, make them a day or two ahead so flavours fully develop.
Twice Baked Potatoes
Ingredients:
• 3 large baking potatoes
• 3 to 4 tablespoons of cream cheese
• 1/4 to 1/2 cup of sour cream
• 1/4 cup of chopped green onions
• Salt and pepper to taste
• Shredded cheddar cheese, enough to top the potatoes
• Crumbed pre-cooked bacon (optional but who can resist bacon?)
Instructions:
Bake whole potatoes in the microwave oven until fork tender. Length of time will depend on your microwave. Cut cooked potatoes in half lengthwise. Scoop potato flesh out of the skin, creating a 1/4 inch thick shell. In a bowl, mix together cream cheese, sour cream, green onions, salt and pepper to make the filling. (Adjust cream cheese and sour cream to your preference). Spoon the filling into potato shells. Top with shredded cheese and bacon. Place stuffed potatoes in a baking pan. Bake in the oven preheated to 375˚F for 15 minutes. Once done, if extra browning is wanted, turn on the oven’s broiler for 1 minute.
Derrick Drouillard (right) with Morgan, a Champion of WECAS Youth.
Photo by Sooters Photography, John Liviero.
Nacho and Dip
Ingredients:
• 1 package of light cream cheese, softened (250 grams)
• 1/2 cup of Miracle Whip
• 1 jar of chunky salsa
• 1 bag of cheddar or marble cheese, shredded (320 grams)
• Tomatoes, green peppers and green onions, finely diced (how much depends on how healthy you want to be)
• 1 large bag of tortilla chips
Instructions:
Mix cream cheese and Miracle Whip together. Spread the mixture over the bottom of a large serving dish. Build layers of flavour over the mixture, starting with chunky salsa, then shredded cheese and finishing with diced tomatoes, green peppers and green onions on top. Chill the dip until ready to serve with tortilla chips.
