Creole Red Snapper

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For years I’ve been trying to convince my children that fish is wonderful and delicious, but they’ve rejected every offering I’ve made that wasn’t heavily breaded and deep fried. That is, until I made this delectable Creole red snapper.

Creole Red Snapper

I never would have guessed that this would be the recipe to change their minds about fish, but even I was surprised how much I liked this tender, savory fish. My entire family loved it, which almost never happens (there is usually at least one dissenter).

1 large carrot
1 rib of celery
1 stick of butter
2 cloves of garlic, minced
1 teaspoon paprika
1/2 teaspoon Worcestershire
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/8 teaspoon cayenne pepper
Juice of 1/2 a lemon
2 tablespoons chopped green onions
1 tablespoon chopped parsley
1 lb red snapper fillets, bones removed
1/2 cup panko bread crumbs
1/3 cup grated parmesan
Lemon slices

Preheat the oven to 400 degrees.

Chop the carrot and celery into pieces roughly 1/2-inch wide by 3-inches long and place on the bottom of a large baking dish. (Note: the veggies add flavor to the fish and also prevent the fish from sticking to the baking dish.)

Add the butter, garlic, paprika, Worcestershire, salt, black pepper, oregano, cayenne pepper, lemon juice, green onions, and parsley to a medium saucepan. Cook over medium heat until the butter is melted, stirring occasionally. Remove from heat.

Brush both sides of the red snapper with the butter sauce, and place the snapper in the baking dish on top of the carrot and celery pieces.

Stir the panko bread crumbs and parmesan into the remaining butter sauce, and then spoon the breadcrumb mixture on top of the snapper, spreading evenly.

Bake in the preheated oven for 10-20 minutes (depending on the size of the fillets), or until the fish flakes easily with a fork. Be careful not to overcook. Serve with lemon slices, and enjoy!

* adapted from Menu Musings

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Crispy Baked Chicken Strips

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I’m not much for kid food, but I love a good chicken strip (or chicken tender, chicken finger, etc). Something about the tender chicken surrounded by crunchy breading make them irresistible to me – and my kids.

This is my new favorite chicken strip recipe! Panko bread crumbs make them extra crispy, and they are baked, not fried, so they are healthy too – bonus! 

I served these with super-delish sweet potato fries and some dipping sauce.

Next time I make these, I’m going to double the recipe and freeze the extra chicken strips (after they’re cooked). You can reheat them in the toaster-oven (or regular oven) to maintain their crispiness. Try the chicken strips sliced over a green salad or pasta, or maybe a chicken parmesan sandwich (hmm, I’m going to work on that recipe).

1 cup flour
2 eggs
1 ¼ cup panko bread crumbs
3/4 cup Italian seasoned bread crumbs
1 cup grated parmesan cheese
3-4 boneless, skinless chicken breasts

Preheat the oven to 425 degrees. Line a baking sheet with foil and spray with olive oil or cooking spray.

Add the flour to a shallow dish, and season with salt and pepper. Set aside.

Add the eggs to a second shallow dish, and beat lightly with a fork. Set aside.

Add the panko bread crumbs, Italian bread crumbs, and parmesan cheese to a third shallow dish, and stir to combine. Set aside.

Cut the chicken breasts into strips, about 1 ½ inches wide, and 5 inches long. Season with salt and pepper.

Now, create your assembly line. Start with the chicken, then the flour, egg, bread crumbs, and lastly the prepared baking sheet.

Next you’ll bread the chicken, using the “wet-hand/dry-hand” technique (this will keep your hands goop-free and make the coating process faster). Drop a chicken strip into the flour with your left hand (wet-hand), and then use your right hand (dry-hand) to coat the chicken with flour. Shake off the excess flour and then drop the chicken into the eggs (don’t touch the eggs with your right hand). Use your left hand (wet) to coat the chicken with egg, and then drop the chicken into the bread crumbs. Use your right hand (dry) to coat the chicken with bread crumbs, and then place the chicken onto the baking sheet. Repeat for the remaining chicken strips.

Make sure that the chicken isn’t crowded on the baking sheet; otherwise the chicken won’t get crispy. You may need to use more than one baking sheet, and cook one baking sheet at a time.

Bake the chicken for 15-20 minutes, turning once, until the chicken is cooked through and the breading is golden brown.

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