Mojo Chicken with Cilantro Rice

I haven't really been cooking much, and when I have it's been less than exciting and definitely not blog-worthy material. Yesterday's dinner was an exception, for I made mojo chicken (pronounced mo-ho). I've never heard of it before, but I liked the sound of the ingredients. I'm always on the lookout for new marinades for chicken since it makes for a simple, healthy dinner.

What is mojo? In Cuban cooking, it's any sauce made with garlic, olive oil, and citrus juice, according to Wikipedia. The recipe I'm using today didn't use any oil, but that's okay because I don't think it really needed it.

The main components are orange juice (it took way too many oranges to get 1 1/2 cups - I filled it the rest of the way with water), cilantro, garlic, lime juice, and ginger. After it's whisked together, a portion is reserved for serving.

The citrus helps tenderize the chicken, so the longer it marinates the better. I just went for a couple of hours, though you can prepare this the night before and refrigerate it in a in a gallon size ziploc bag.

I didn't follow the method of cooking the chicken specified in the original recipe, which was to first sear it in a skillet, followed by a brief stint in the oven. I just stuck it in the oven on 350 until the skin was nice and crispy and the meat registered 160. It took about 45 minutes. I poured a little bit of the marinade liquid in the roasting pan at first and added more throughout the cooking period.

It doesn't end there. The recipe includes instructions for cilantro rice and quick savory black beans. I don't have canned black beans. All I have are dried beans and not enough foresight. But I always have rice, and rice takes just 20-25 minutes to cook. All you do is juice a lime into cooked rice and stir it in with chopped cilantro. I added a little salt, too. Cilantro rice is incredible stuff. I've been addicted to it ever since I ate a Chipotle burrito for the first time. I don't think this is an exact copy, but it tastes good and is easy to make.

And that's what's for dinner.

Mojo Chicken from Macheesmo

Foodbuzz Tastemaker & Newman's Own: Video Recipe

I'm back again with Newman's Own! As part of the Foodbuzz Tastemaker program, they sent me a goody box filled with Newman's Own products and coupons, plus a flip video camera to record a video recipe!

I had thought about what I would make, something that can be prepared in about 30 minutes. The final decision was a breaded chicken cutlet with a quick pan sauce using Newman's Own vinaigrette. I tested the sauce out with the Caesar vinaigrette first and that's pretty tasty, though I featured a pan sauce with the Light Raspberry & Walnut vinaigrette for the video. It's versatile, so feel free to use the flavor that you enjoy the most.

This is also the first official video recipe ever shown on She Runs, She Eats. Enjoy!

You might think that it's difficult to make breaded chicken cutlets, but it's not as time consuming as you might think. Pounding the chicken speeds the cooking time so you'll spend about 12 minutes cooking the chicken. You can even pound the chicken ahead of time and keep it in the fridge until you need it.

I will be incorporating the remaining Newman's Own products I received in different recipes. The side dish in the video is a tasty and quick orzo pilaf using the Light Caesar vinaigrette. That recipe will be posted later this week.

Recipe after jump.

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Breaded Chicken Cutlets with Vinaigrette Pan Sauce
Recipe by Christina Provo

ingredients -

4 skinless, boneless chicken breasts, pounded to between 1/4 and 1/2 inch thick
1 cup buttermilk
1/3 cup all purpose flour
1 1/4 teaspoons coarse salt
1/4 teaspoon cayenne pepper
shake of black pepper
1 1/4 cup bread crumbs
1/2 cup all purpose flour
2 tablespoons olive oil
2 tablespoons unsalted butter
1 cup vinaigrette of choice
1 ounce mild goat cheese or cream cheese, room temperature
3 tablespoons fresh parsley, chopped

directions -

1. Preheat oven to 200 degrees. In a bowl, mix yogurt, milk, flour, salt, cayenne pepper, and black pepper. Place bread crumbs and flour in a shallow dish, such as a pie plate, and stir to combine. Working with one piece of chicken at a time, dip into milk mixture, letting excess liquid drip off. Dredge both sides in bread crumb-flour mixture and place on a platter. Repeat with remaining chicken.


2. As you bread the chicken, heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium high heat. Place two chicken cutlets in the pan and cook for 3 minutes or until the underside is golden brown. Flip and continue cooking for another 3 minutes. Remove to an ovenproof platter and place in oven to keep warm. Add remaining olive oil and butter to skillet and cook remaining chicken pieces.


3. Reduce heat to medium. Add vinaigrette to skillet and let cook until reduced to a glaze, about 30-45 seconds. Remove from heat and add goat cheese, stirring with a whisk to blend into sauce. Stir in parsley. To serve, divide sauce between four servings, pouring over the chicken cutlets.

Bacon Cheeseburger Twice Baked Potato

I'm on the cooking contest bandwagon, this time with a savory recipe. Potatoes, Taters and Spuds is hosting a Twice Baked, Twice as Smart Recipe Photo Contest. The objective is to create an original twice baked potato and upload the picture. I chose to create a bacon cheeseburger stuffed potato with bacon, of course, and ground turkey.

You start off by roasting potatoes. I washed, scrubbed, and dried 4 potatoes, placed on a bed of salt and lightly drizzled with olive oil. These baked for around an hour and a half, until easily poked with a fork.

Once the potatoes are cool enough to handle, each potato is sliced in half and scooped out.

Added to the potato pulp is sour cream, bacon pieces, cheddar cheese, dill pickle juice and onion powder. Folks, onion powder is the reason these potatoes taste exactly like a McDonald's cheeseburger. It's freaky how close the filling tastes to one, so although this version is a bit healthier thanks to the ground turkey, you really don't miss the beef. Or at least I don't think you do.

Each potato skin gets stuffed and topped with cheddar cheese, then baked for another half hour to heat thoroughly.

For the garnishes, you have finely chopped onions, dill pickles, and more bacon! Are you hungry yet?

And that's how you make a bacon cheeseburger twice baked potato, answering the question, "Do you want fries with that?"

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Bacon Cheeseburger Twice Baked Potatoes
Recipe by Christina Provo

Serve 4 as a main course

ingredients -

4 large Russet potatoes
3 tablespoons coarse salt
1 teaspoon olive oil, divided
10 strips of bacon
1/2 pound ground turkey
1 1/4 shredded cheddar cheese, divided
2/3 cup sour cream
2 teaspoons coarse salt
1 1/2 teaspoons onion powder
2 tablespoons dill pickle juice
4 dill pickles, finely chopped
1/2 medium onion, finely chopped
Mustard, for serving

directions -

1. Preheat oven to 350°. Sprinkle rimmed baking sheet with 3 tablespoons salt. Wash and scrub potatos, patting dry. Poke each potato 5 times with a fork, then place on baking sheet. Drizzle the tops of each potato with 1/4 teaspoon olive oil. Bake until tender when poked with the tines of a fork, 1 hour to 1 hour and 30 minutes. Remove sheet from oven and let cool. When cool enough to handle, slice each potato lengthwise and scoop potato flesh out into a large bowl, leaving a shell.


2. Meanwhile, in a large skillet cook bacon strips in two batches, until crispy. Transfer to paper towel-lined plate. Crumble bacon when cool. Remove all but one tablespoon bacon grease from skillet; add ground turkey and cook until no longer pink, about 5-7 minutes. Let cool.


3. Add turkey, half of the crumbled bacon, 3/4 cup cheddar cheese, sour cream, salt, onion powder, and pickle juice to potato flesh; stir to combine. Divide between skins and place back on baking sheet. Sprinkle tops with remaining 1/2 cup cheddar cheese. Bake for 30 minutes.


4. Remove from oven and serve with remaining bacon crumbles, dill pickles, onions, and mustard.

Foodbuzz Tastemaker: Mexican Meatballs with Sticky Pace Picante Sauce

Thanks to Foodbuzz Tastemaker program I was given the opportunity to test out Pace's Picante sauce. I chose to use it in a sauce for Mexican style meatballs. These would be great for a party, like the Super Bowl, since they're small and appetizer appropriate. It also made the Foodbuzz Flavor of the Month, and is my entry for Foodbuzz' Pace recipe contest.

The picante sauce is like salsa, only smoother in texture to make cooking with it easier. It blends into sauces or meat better without sacrificing the taste of salsa. It also is truly mild. There may be just a faint hint of heat, but it's not in any way hot. I also felt it was a bit watery, as a puree of tomatoes would be, so you'll want to take that into consideration if you use it for cooking.

You can find Pace products at your local grocery store.

I knew I wanted to use the sauce for a Super Bowl themed recipe, since I'll be submitting it to Facebook's contest, so I just needed to come up with a good way to feature the sauce. And what better way to do that than a sticky picante sauce for meatballs! You could also use this for wings, too, because it's very versatile.

The sauce consists of equal portions of sugar, water, apple cider vinegar and the Pace picante sauce along with chili, garlic, onion powder and salt. Whisk the mixture together and cook at a continuous boil/simmer for 30 minutes until the sauce reduces by about half and takes on the consistency of a thick glaze. This is like a simple barbecue-esque Mexican-style sauce with a back note of spiciness.

For the meatballs, you take ground turkey, finely chopped onion and jalapeno, minced garlic, breadcrumbs, oregano, cumin, and salt, a packet of Goya seasoning, and an egg and mix it all together. These meatballs are light and packed with flavor. I chose to use ground turkey since it has a lighter flavor than ground beef, and is healthier.

Roll the turkey mixture into tablespoons-sized balls, cook on both sides in a skillet with olive oil, and place on a rimmed baking sheet. This can also be done ahead of time, either by mixing the turkey to portion later, or cooking the meatballs and finishing them with the sauce later.

I finish off the meatballs in the oven, covering with half the sauce and baking for 10 minutes, then flipping over and topping with the remaining sauce and cooking another 20 minutes to let the sauce saturate into the meatballs. The result is a glaze that coats the meatballs thoroughly with the flavor infusing throughout.

Alternatively, you could also finish off the meatballs by cooking in the sauce on the stove, or a crock pot if so desired.

Serve with slices of jalapeno and you're ready to party! You could also make some rice to use for a heftier meal.

If you're looking for a healthy party dish with a different flavor, here it is! The sauce is versatile and can be used in many ways, so pick up a bottle of Pace Picante and get cooking.

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Mexican Meatballs with Sticky Pace Picante Sauce
Recipe by Christina Provo

Yield: 5 appetizer portions

ingredients -

1 8 ounce jar Pace Picante Sauce
1 cup water
1 cup apple cider vinegar
1 cup granulated sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 teaspoon coarse salt
1 pound ground turkey
1/2 cup unseasoned breadcrumbs
1/2 cup finely chopped white onion
2 jalapenos, seeded, deveined, and finely chopped
2 garlic cloves, minced
1 large egg, room temperature
1 teaspoons coarse salt
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1 tablespoon extra virgin olive oil
Additional jalapenos, sliced, for garnish

directions -

1. In a medium pot, whisk together Pace Picante sauce, water, apple cider vinegar, sugar, chili, garlic, and onion powders and salt. Bring to a boil over medium high heat, then reduce to medium and let simmer continuously for 35 minutes or until reduced by half and thickened to a glaze.


2. In a bowl, thoroughly mix ground turkey with remaining ingredients, except olive oil additional jalapenos. Using a 1 tablespoon measuring spoon, portion into level tablespoons and roll into balls.


3. Preheat oven to 375°. Heat a large skillet over medium heat with olive oil. When ready, add around 15 meatballs and cook for 1-2 minutes or until the bottoms get a nice, golden brown sear. Flip meatballs over and cook for another 30 second to 1 minute, until the bottoms are golden brown. Remove to a rimmed baking sheet and repeat with remaining meatballs.


4. When all meatballs are cooked, spoon half the sauce on top, covering as evenly as possible. Bake for 10 minutes; remove from oven and flip over. Top with remaining sauce and bake for 20 minutes. Spoon onto a serving dish, pouring juice from the sheet on top, and serve with jalapeno slices.

Progresso Lemon Pepper Panko & Chef Michael Chiarello's Bottega cookbook giveaway, and Turkey Polpettone

As a part of MyBlogSpark and Progresso (aka General Mills), I was given the opportunity to review Progresso's new Lemon Pepper Panko breadcrumbs. Panko is a coarser breadcrumb that gives a superior crunch to recipes. Progresso has teamed up with Chef Michael Chiarello, who has created recipes featuring Progresso products on their website. A very tasty selection, but I ended up trying out the Turkey Polpettone and Radicchio Salad. Turkey burgers have been very popular lately, and this upscale version featuring sage and lemon flavored ground turkey with a fresh mozzarella center, coated in panko and cooked until crispy, is perfect for a special night with minimal mess. The raddichio salad which has a light lemon-honey vinaigrette and Granny Smith Apples has bright flavors to contrast the turkey burgers.

The flavor of the panko was pretty strong, but didn't seem as intense when accompanied with the other ingredients. Also, I misread the instructions and mixed the flour with the panko, though I still followed the steps for coating (dipping in flour-panko mixture before beaten eggs, etc.). I ended up with more coating left over, but I saved it in the fridge for another use.

Look delicious, doesn't it? If you'd like the chance to win a free box of Progresso Lemon Pepper Panko to make this recipe, along with a signed copy of Bottega, here are a few ways to enter:

• Leave a comment letting me know you'd like to enter, along with your favorite Italian food


• Reblog this entry with a link back, and comment again


• Become a fan on Facebook (if you aren't a fan already), and comment again

Three ways to enter for a chance to win an early Christmas gift, in a way. Good luck!

Giveaway ends Tuesday, 23 November, and is open to US residents only.

pumpkin turkey strata with Lactaid

Took me a while but I finally got around to making this. A few things got in the way, actually.

So a strata is basically a bread pudding, and this savory version combines all the favorites of Thanksgiving, turkey, pumpkin, and stuffing. Using Lactaid, an easy to digest milk, enables those with lactose intolerance to enjoy as well. I used the Lactaid whole milk, which has a creamy taste. There was a little more sweetness than what's typically in milk, almost reminiscent of flavor of half and half.

Usually you would use day old bread cubes for a strata. Instead, I cubed Nature's Pride whole wheat bread, tossed in a mixture of olive oil and butter that was sauteed with ground sage and minced garlic, then placed on a baking sheet to bake until toasted to make sage-garlic croutons. Meanwhile, I browned ground turkey with chopped onions, then mixed together with the finished croutons and mozzarella cheese.

I'm sure the reason why you use day old bread isn't because someone was being frugal, it's because otherwise the bread would turn to mush. Mushy pudding, anyone?

The custard comes together quickly by mixing together softened cream cheese, which adds an extra creaminess to the custard, with canned pumpkin puree, eggs, Lactaid, and some salt and pepper. Simply pour over the croutons and refrigerate overnight. What's great about this recipe is that you can make it ahead of time to suit a rushed schedule.

I ended up ladling the crouton-custard into another pan since it started leaking out of the spring form pan I originally had it in. For whatever reason, I decided to cover the bottom in foil before pouring anything in it so it wasn't too disastrous. Not even Lactaid would have prevented the acids from churning in my stomach over seeing dinner dripping over the floor, and I'm not even the one who's lactose intolerant.

And here is the finished product. About 20 minutes from the end of baking time, I topped with coarsely chopped pecans and grated parmesan cheese, a nice finishing touch.

The strata came out creamy and flavorful, a bit of sage in each bite. The whole wheat bread gives the dish a nice nuttiness, though you can't even tell it's whole wheat at all. If you need dinner options for the hectic holiday season, or a great dish for a get together, try out this Pumpkin Turkey Strata.

This recipe was supposed to be my submission in Lactaid's recipe contest, which unfortunately I missed. Here is an outtake from the video featuring the recipe for you to enjoy:

Recipe after jump

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Pumpkin Turkey Strata
Recipe by Christina Provo

Ingredients ~

1 tablespoon olive oil
1 large onion, chopped
1/8 teaspoon red pepper flakes
pinch salt
1 pound ground turkey
14 cups whole wheat bread cubes (1/2-inch cubes)
6 tablespoons olive oil
6 tablespoons butter
6 garlic cloves, minced
3 teaspoons ground sage
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
8 ounces neufchatel cream cheese, room temperature
1 14.5 ounce can pumpkin puree
8 large eggs
3 cups milk
1 3/4 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
pinch white pepper
1 cup grated mozzarella cheese
1 cup pecans, coarsely chopped
1 cup grated parmesan cheese

directions ~

1. Preheat oven to 350°. Heat olive oil in large skillet over medium heat. Add onion and ground turkey. Season with red pepper flakes and pinch of salt; cook until turkey is browned thoroughly and onions are translucent. Set aside.


2. In same skillet, heat 3 tablespoons olive oil and 3 tablespoons butter with half the garlic, ground sage, kosher salt and black pepper. Cook for a minute. Place half the bread cubes into skillet and stir to coat. Place on a rimmed baking sheet. Repeat the process for the remaining bread cubes. Once all the bread is on baking sheet, bake for 15-20 minutes, tossing halfway, until cubes are toasted and crisp.


3. In a large bowl, mix cream cheese with pumpkin puree. Whisk in eggs, milk, salt, nutmeg, and white pepper.


4. Mix together croutons with cooked turkey and mozzarella cheese. Place into a greased 13x9-inch casserole dish (make sure dish can transfer directly from fridge to oven without breaking). Pour pumpkin custard mixture over croutons. Cover with plastic wrap and refrigerate overnight.


5. Preheat oven to 350°. Remove strata from fridge and uncover. Cover with foil and bake for 1 hour. Uncover and top with pecans and parmesan cheese. Continue baking for another 20 minutes, then check to see if knife inserted in center comes out clean. If not, continue baking for 10 minutes before checking again. Remove from oven and let set for 10 minutes before serving.

Persian Roasted Chicken with Jeweled Saffron Rice

So I had used the macadamia nuts Oh! Nuts had sent me, but not the dried red sour cherries. I vaguely remembered some rice dish studded with dried fruit, and when I looked it up I found many recipes for Persian jeweled rice, a rich rice dish with dried fruits, nuts, and a crapton of butter. Clear winner.

The recipe I settled on included instructions for roasted chicken with a simple marinade consisting of cumin, olive oil, onions, and saffron. I don't think I used 1/4 cup olive oil since I used less chicken, and I halved the amount of cumin, otherwise everything was the same. I also didn't toss out the onions when the time came to roast the chicken since it would add more flavor to the broth.

The rice. I love the stuff and would eat it everyday if I made it that often. However, I rarely venture outside of the typical manner of preparation. Sure, I've made sushi rice and mango coconut sticky rice, also risotto and rice puddings, though pertaining to side dish rices I stuck with the norm. One interesting aspect in the preparation for jeweled rice is that you parboil the rice first, as it will continue to cook on the stove or in the oven after being layered.

Let me talk about boiled rice. Typically, you would steam rice, using just enough water to be fully absorbed by the rice by the end of the cooking time. With this method, prepared as you would pasta, the rice is boiled in salted water until tender (or in this case, less than al dente). The salt seasons the rice, and the rice comes out tender, separate, and perfectly cooked. The first recipe I used says to parboil the rice for 5 minutes, and it can be left to sit until you're ready to use it, drained and covered. (During which, it practically finished cooking itself by the residual heat.)

Did I mention that it took a mere 5 minute to reach an almost cooked state? That would mean a few minutes to 5 minutes longer would have resulted in completely cooked rice, which is half the time it takes when steamed. I remember reading about this in a thread on Chow.com, I think, and some people swore by this method. And to think I never would have tried it had it not been for this recipe.

So, the link up there says to cook it for 10 minutes, and if you're not going to let it sit for a 1-3 hours, you probably should. Otherwise, 5 minutes would do. I'll post the second link below.

Also of note, I used jasmine rice since I didn't have basmati and it came out fine.

When ready to assemble, crushed saffron gets mixed with water, then tossed with the rice. The saffron I used came from a Mexican store, and it wasn't very expensive. Maybe it's a sub-quality saffron or a different type that produces more from each crop, I don't know. It didn't really color the rice much, so possibly old saffron loses its dying ability or I just needed more of it.

Next step is to melt the butter with the dried cherries and sugar. I used 1/2 cup dried cherries and a 1/4 cup packed dark raisins.

This used a lot of butter -- 1 stick plus 2 tablespoons. I was tempted to reduce the amount to half a stick or 6 tablespoons, but the idea of the excess richness intrigued me enough to give it a go and see if it was worth it.

Separately, I toasted 1/3 cup pepita seeds for 3 minutes in a 350 degree oven (if you hear popping, stop).

The rice gets layered in a 2-quart baking dish with two layers of the butter-plumped dried fruit and toasted pepitas. Once you finish with the last layer of rice, the butter gets poured on top.

How this recipe differs from the one I was going to try is that this is baked, whereas the other recipe tells you to cook the rice during the second stage over the stove, which helps the rice develop a golden crust on the bottom that gets broken up afterwards. I would follow this recipe for ingredients and the other recipe for the cooking method next time, as it would taste exceptionally good with the crispy crust pieces.

The chicken came out incredibly moist and very tender. I skipped the broiling step, as the chicken actually cooked 5-10 minutes longer than the recipe said (I didn't start the layering of the rice soon enough) and the skins were already crispy and golden.

THE RICE was incredible! Just on the verge of sweet, and very buttery and rich. The sweetness and flavor of the cherries with the taste and crunch of the pepitas made the dish unique. Although it was a little sweet, it was a great pairing with the chicken. I also ate some leftover rice for breakfast this morning with milk and fresh strawberries.

But I cannot express enough how incredible this rice was. Not very difficult to prepare, even with the many steps, and since the rice can be made ahead of time it helps to break the steps up so you don't have to do everything at once.

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Recipes

Persian Roasted Chicken with Dried Cherry-Saffron Rice ~ I followed this recipe exactly, though I prepared the rice according to step one from the recipe linked below.

Jeweled Rice with Dried Fruit ~ Here, I used the their method of preparing the rice ahead of time. Next time, I would follow these instructions for preparation and cooking method of the entire dish. I will note that the inclusion of the sugar is vital to the taste of this recipe, though you can leave it out if you'd rather.

baked chicken fingers with chili-garlic potatoes

This, I believe, was the second-to-last recipe I created for Family Bites. I wanted to create a healthier chicken and fries combination, and I think this hit the mark.

The chicken is marinated in an egg white-corn starch mix with some seasonings to tenderize the meat and keep it moist, then the strips are rolled in rice krispies and baked until crisp and cooked through. The coating remains crunchy while the chicken inside isn't dry at all.

My favorite way to make crispy baked potato wedges that mimic regular fries is to boil the potatoes briefly before baking. This sort of partially cooks the potatoes and takes away from the baking time. Make sure you pat them dry or else they'll end up steaming instead of roasting.
The next step is to toss them with only enough oil to coat the outsides. This kind of just helps the browning without the excess oil soaking in. To finish, you saute butter with garlic and chili powder and pour it over the finished potatoes.

Using Newman's Own Oil & Vinegar dressing, my mom suggested making a quick sticky sauce to dip the chicken strips and potatoes in. She got this idea from a sticky chicken recipe she makes, but instead of using it as a marinade-sauce, we just boiled the dressing, soy sauce, and sugar together until slightly thickened. Ours came out rather salty, but I think that's because of the soy sauce I used. It really added flavor to the chicken, though.

This was probably the longest recipe I created, but obviously it's more of an entire meal than just the entree. Looking at the other Family Bites recipes, it probably wasn't necessary to do this, though I had the idea and decided to go with it. Serve this with a salad for greenery.

Recipe after jump

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Baked Chicken Fingers and Sticky Soy Dipping Sauce
recipe by Christina Provo

Baked chicken fingers with a crispy rice cereal coating and roasted potato wedges. Served with sticky dipping sauce featuring Newman's Own Oil & Vinegar dressing.

Prep time: 25 minutes
Cook time: 60 minutes
Yield: 4-5 servings

Ingredients -

4 chicken breasts, sliced lengthwise into 4-5 strips
4 egg whites
1/4 cup plus 2 tablespoons cornstarch
1/2 teaspoons coarse salt
1/4 teaspoon basil
1/4 teaspoon cayenne pepper
3 1/2-4 cups rice crisp cereal
2/3 cup Newman's Own Oil & Vinegar dressing, well shaken
1/4 cup soy sauce
1/4 cup sugar

Directions -

1. Preheat oven to 400°. In a medium bowl whisk egg whites until frothy. In separate, small bowl whisk cornstarch with salt, basil, and cayenne pepper. Whisk into egg whites until completely smooth and slightly thickened. Stir in chicken strips, making sure the egg white mixture coats chicken evenly, and marinate for 25 minutes.


2. While the chicken is marinating, whisk Newman's Own Oil & Vinegar dressing with soy sauce and sugar in a small saucepan. Bring to a boil on medium-high heat, then reduce heat to maintain a steady boil for 6-7 minutes. Lower heat; cover and keep warm.


3. Spray a rimmed baking sheet with cooking spray. Spread rice crisp cereal out in a pie dish and roll chicken strips in cereal, coating evenly. Place on baking sheet. Move sheet with potatoes onto lower oven rack and put sheet with chicken fingers on middle rack. Bake for 10 minutes. Flip chicken fingers over. Continue cooking for another 5 minutes or until the chicken fingers are a light golden brown.


4. During last 5 minutes, melt butter in a skillet. Saute garlic with chili powder for 2 minutes, being careful not to let it brown. Drizzle over potatoes on baking sheet with potato wedges and toss to coat. Sprinkle with parsley. Divide chicken fingers and potato wedges. Serve with sticky soy dipping sauce.

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Chili-Garlic Potato Wedges
Recipe by Christina Provo

Yields 4-5 servings

Ingredients -

2 pounds russet potatoes, scrubbed
1 1/2 tablespoons vegetable oil
3/4 teaspoon salt
2 tablespoons butter
1 teaspoon chili powder
2 garlic cloves, minced
3 tablespoons finely minced fresh parsley

Directions -

1. Preheat oven to 425°. Bring a medium-sized pot of water to a boil with 1 teaspoon salt.


2. Slice potatoes in half lengthwise, then each half into quarters or thirds depending on the size. Add half the potato wedges to the boiling water and boil for 1 minute 30 seconds. Remove potatoes with a slotted spoon to a colander; pat dry with a paper towel and place on rimmed baking sheet. Repeat with remaining potatoes. Pour 1 1/2 tablespoons vegetable oil over potatoes and sprinkle with 3/4 teaspoon salt; toss to coat evenly. Roast for 30 minutes, turning potatoes over halfway through.


3. Decrease oven temperature to 400°. Move sheet with potatoes onto lower oven rack. Bake for an additional 10 minutes, then flip potatoes over. Continue cooking for another 5 minutes.


4. During last 5 minutes, melt butter in a skillet. Saute garlic with chili powder for 2 minutes, being careful not to let it brown. Drizzle over potatoes on baking sheet with potato wedges and toss to coat. Sprinkle with parsley.