Winger's sticky fingers

Breading the chicken:
1 lb chicken (or as many as needed)
1/2 to 1 c. flour
1/2 to 1 c. cornstarch
3 eggs, beaten
oil to fry
Dip chicken in egg, then flour and then cornstarch making sure the chicken is covered well. Fry chicken in oil in an electric skillet.
(You may also buy frozen chicken that is already breaded and cook according to the package).

Amazing Sauce:
1/3 c. brown sugar
1/3 c. Worcestershire sauce
1/4 c. ketchup
1 T. honey
2 tsp. Louisiana hot sauce (this stuff rocks)
2 tsp. apple cider vinegar
Over medium heat combine all ingredients and once its a low boil take off the stove.

Dip cooked chicken into the sauce covering all sides and place on a cookie sheet sprayed with non-stick cooking spray. Bake at 350 degrees for 5 to 7 minutes or until sauce thickens and becomes sticky.
Use remaining sauce to serve on the side.

I usually like to double the recipe for extra sauce and serve with ranch and celery sticks

Bean Salsa

For Kira :)

Bean Salsa

2 large tomatoes or more, chopped (I put in more than two)
3 avocados, chopped
1 can white or sweet corn, drained
1 can black beans, drained and rinsed (rinse well)
1 can sliced olives (I use the larger size can of already sliced olives)
1/2 - 1 green pepper, chopped
1/2 - 1 bunch green onions, sliced
1/4 c. fresh cilantro, chopped
1 clove garlic, minced
1/2 c. Italian salad dressing (I use prepared Good Seasons - Kraft Zesty Italian is also good)
salt and pepper to taste

Mix ingredients together and serve with chips. **This is really yummy with Lime Tortilla chips. We also love to eat it with quesadillas.**

Spicy Crab Guacamole Recipe

3 Large Avocados
1 Cup Lumb Crab Meat
3 Limes, juiced
1/2 Cup Red Onion, chopped
1/2 Cup Tomatoes, chopped
1/3 Cup Cilantro
1/2 Cup Jicama, chopped
1/2 a Jalapeno, seeded
3 cloves Garlic
2 tsp Olive Oil
1/4 TB Cayenne
1 tsp Cumin
1/2 tsp Salt

1. In a large bowl, combine diced avocados, crab meat & the juice of 1 lime & mix gently.
2. In a food processor, combine the rest of the ingredients & pulse until mixed thoroughly but not completely blended.
3. Pour mixture into the large bowl & stir to combine mixture. Chill in the fridge for 1 hour before serving.
4. Enjoy!!

This recipe came from a friend. Thanks for sharing Kandace! Can't wait to try it.

Two Summer Favorites

Here are two of our favorite recipes during summer. We like to eat them together too! :)

ORANGE GRILLED CHICKEN
1 c. Italian salad dressing (we use Kraft Zesty Italian or prepared Good Seasons Italian)
1 (6 oz.) can orange juice concentrate
1/2 tsp. salt
boneless, skinless chicken breasts

Mix salad dressing, orange juice concentrate and salt together. Pour over chicken and allow to marinate until ready to grill. (I pour it over frozen chicken breasts and let it marinate while they thaw in the refrigerator.)

*Hint: if I can't find the small can of OJ concentrate at the store, I mix up a double batch, pour the second half over desired number of chicken breasts and freeze it for another day.

STRAWBERRY SPINACH SALAD
2 lb. packages ready to eat spinach
12 wonton skins cut into 4 triangles, fried
1/2 c. fresh bacon bits
1 cup strawberries, sliced
1/2 c. red pepper, finely chopped (optional)
1 bermuda onion, thinly sliced (optional)
1/4 c. grated fresh parmesan cheese
1 cup toasted sliced almonds

Toast sliced almonds in 1 tbsp. butter and 3 tbsp. sugar. Fry wonton skins. Combine all ingredients in a large bowl. Just before serving, add desired amount of dressing.

Dressing
1/2 c. red wine vinegar
3/4 c. salad oil
1/2-1 tsp. dry mustard
1/3 c. sugar
pinch of salt
1/2 c. jam (raspberry or strawberry)

My variations:
*Instead frying my own wontons, I buy the pre-packaged wonton strips (at our local grocery store they are in the produce department with the salad toppers)
*I don't like to cook bacon, so I use a jar of Hormel real bacon pieces (found by the salad dressings at our local grocery store).
*If you don't want to toast your own almonds, the butter toffee sliced almonds found with the salad toppers are really good in this salad.
*My family doesn't like straight spinach, so I use less spinach and toss in a little red leaf and green leaf lettuce.

Zucchini Sticks

Ingredients

• 1/4 cup all-purpose flour
• 1/4 tsp table salt
• 1/8 tsp black pepper
• 4 medium zucchini, ends trimmed, cut into 12 x 1-inch sticks each
• 3 medium egg white(s), lightly beaten
• 1 cup seasoned bread crumbs
• 1/2 cup fat-free mayonnaise
• 1 Tbsp honey
• 1 Tbsp Dijon mustard

Instructions

• Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
  
  
• Combine flour, salt and pepper in a shallow dish. Mix well with a fork to combine. Add zucchini sticks and turn to coat. Place egg whites and bread crumbs in separate shallow dishes. Add zucchini to egg whites and turn to coat. Transfer to bread crumbs and turn to coat.
  
  
• Place coated zucchini on prepared baking sheet and coat with cooking spray. Bake 40 minutes, until golden brown.
  
  
• Whisk together mayonnaise, honey and mustard. Serve zucchini sticks with honey-mustard mayo on the side. Yields about 6 sticks and 1 tablespoon of dip per serving.

Cafe Rio Rice

1 tsp butter
2 cloves garlic, minced
1 tsp lime zest
2 T lime juice
2 tsp white sugar
3 T chopped cilantro
1 can diced chilies
20 minunte rice (we love Jasmine rice) - as directed
chicken broth - as directed

Combine broth, garlic, butter, lime zest, cilantro, chilies and bring to boil.
Add rice - cook as directed.
Combine lime juice and sugar and add to cooked rice.

I can't take full credit for this recipe but we've tried many Cafe Rio recipes and this is the closest thus far. We modified the original recipe to what we think taste like Cafe Rio. Yum yum!