This week I am dedicating to snack foods and looking for ways to make them healthier, as much as that's possible!! I'm listing the recipes as they're printed and at the end of the week we can discuss ways that make them a little bit better for you!
Crunchy Parmesan Chicken Strips
1/2 cup crushed cornflakes
1/4cup Parmesan cheese
1/2lb skinless, boneless chicken breast, cut into strips
salt and pepper
1 egg beaten
3Tbsp oil
Combine cornflakes and Parmesan.
Season chicken; dip in egg, then cornflakes.
Cook chicken in oil in non-stick skillet until golden, about 6 minutes.
rachaelraymag.com
Onion Rings
vegetable oil, for frying
3 cups pancake mix
1 1/2tsp chili powder
salt
2cups cold seltzer
3 large onions, cut crosswise into 1/2" slices and separate into rings
In large, deep skillet, heat 3" oil over med-high heat (380 degrees)
Meanwhile, in large bowl, combine pancake mix, chili powder and 1 1/2tsp salt. Whisk in seltzer until smooth.
Working in batches, coat onion rings with batter, letting excess drip off; add to oil and fry turning once, until golden and crisp, about 2 minutes.
Drain on paper towels and sprinkle with salt.
rachaelraymag.com
Fried Dill Pickles
1 pint sliced dill pickles, undrained
1lg egg, lightly beaten
1 Tbsp all-purpose flour, plus 1 1/2cups all-purpose flour
1/2tsp hot sauce
1 1/2-2 tsp ground red pepper
1tsp garlic powder
1/4tsp salt
1tsp paprika
Vegetable oil
Drain pickles, reserving 2/3cup juice. Press pickles between paper towels. Combine 2/3cup pickle juice, egg, 1 Tbsp flour, hot sauce. Stir well and set aside.
Combine 1 1/2 cups flour with ground red pepper, garlic powder, salt and paprika. Blend well. Dip pickles in egg mixture, then dredge in flour mixture. Fry coated pickles in 375 degree oil until golden brown. Drain on paper towels.
foodnetwork.com
Chocolate Pudding
1/4cup sugar
1/4cup unsweetened cocoa powder
2Tbsp cornstarch
Pinch of salt
2cups whole milk
1 large egg
4oz semi-sweet chocolate chips
Whisk together sugar, cocoa powder, cornstarch, and salt in heavy 2qt saucepan. Gradually whisk in milk. Bring to a boil, whisking constantly, and boil, whisking, until pudding is thick, about 3-5 minutes. Remove from heat.
Immediately beat egg lightly in a medium, heat-proof bowl, such as a hard plastic or ceramic mixing bowl. Very gradually add the hot chocolate mixture to the egg, whisking constantly. Whisk in chocolate chips until they are melted and mixture is smooth.
Pour pudding into cups. If you want, cover the surface of each of pudding cups with some cut out wax paper to prevent a skin from forming on the top of the pudding. Refrigerate, covered, until cold, at least 2 hours.
Serve with whipped cream.
simplyrecipes.com
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