It Inspired Me

I wanted to try a new variation to chicken fingers.  I have to admit, these were disappointing, likely because I had very high expectations.  I think baking them would be good.   4 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch-thick strips 1/2 teaspoon salt 1/4 teaspoon ground red pepper 1 cup rice flour 1 cup whole buttermilk 1 large egg 1 1/2 cups unsweetened flaked coconut 3 tablespoons canola oil Sweet chile sauce (optional) Sprinkle chicken with salt and pepper. Place flour in a shallow dish. Combine buttermilk and egg in a shallow dish, stirring well. Place coconut in a shallow dish. Dredge chicken in flour; shake off excess. Dip chicken in egg mixture; dredge in coconut. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; cook 6 minutes or until done, turning to brown. Serve with chile sauce, if desired.

I know, everyone has their favorite chili recipe.  I think this one is very good.  If you are looking for something spicy, however, this is not one for you.  It is a meaty mellow chili recipe.  I think it is worth keeping in the front of the file. 2 lbs ground beef 2 c chopped onion 1 c chopped red or green pepper (I actually omit this but it would be good) 4 stalks chopped celery 32 oz can tomatoes (would be good with Rotel tomatoes for a little extra kick) 2 lb kidney beans, undrained  (I like to mix up the types of beans) 7.5 oz tomato sauce 2 T sugar 1-2 T chili powder 1 t salt Cook and stir ground beef and onion in large kettle until beef looks cooked and onions are tender.  Stir in remainder of ingredients.  Simmer uncovered for 1.25 hours, stirring occasionally.  Add beans and simmer for another 15 minutes, or until desired consistency is reached.  Makes about 6-8, one cup servings.