Chicken breasts with a Dijon mustard/white wine sauce, coated with bread crumbs and baked to perfection - with the skins on! The French flair and flavors make this dish simply 'magnifique'!
Chicken breasts coated with mustard and French fried onions, then baked. So simple, so 'magnifique'! You can vary the type of mustard to get different flavors. This goes great with rice or potatoes.
Spicy Coconut Shrimp Bisque
I loved how this shrimp bisque turned out, and I think you will as well. I hope you give it a try, and maybe tweak it with some different combinations of seafood and garnishes.
Pulled Chicken Sloppy Joes (Sloppy Chickens)
I'm showing you how to make what I like to call Sloppy Chickens, which are a cross between a pulled pork sandwich and a classic ground beef Sloppy Joe, except this chicken version is way easier than both of those. And don't let the name fool you, we're not going to need to pull any chicken, since as you'll see, it actually pulls itself. Garnish these with more green onion if desired.
Serve these crisp, fried shrimp with a hot mustard sauce or sweet & sour sauce. The tempura batter may be used for other recipes. Try it with vegetables.
Sweet Sriracha Chicken
Chicken simmered in a sweet (marmalade) and spicy (Sriracha) sauce. Lots of flavor. Great over rice. This recipe is best when the chicken has cooked so long that it looks shredded. It really absorbs the flavors better that way. You could probably substitute beef or pork for chicken. I haven't tried that yet. I'm really interested in seeing what someone with some slow cooking experience can do with this recipe. Could you put everything in a slow cooker and come back to dinner in 6 hours or would the marmalade be a bad idea in a slow cooker?
Orange Sriracha Shrimp
Give your weeknight dinner a kick with this recipe for Orange Sriracha Shrimp.
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Grilled Teriyaki Shrimp and Pineapple Skewers
Simple shrimp and pineapple skewers grill up in just a few minutes!