Spicy Sriracha Chicken Tenders

Chicken tenders marinated in Sriracha, then tossed in a spicy coating. Unlike the Colonel, I will share my recipe. There's no junk in it to hide from the public. Like, you know, msg and other bad crap you shouldn't be putting in your body.

Served with celery, avocado slices and spicy ranch dressing.

Most of the time spent for this dish is the preparation time. The cooking time is minimal.

Stay tuned for this recipe, I'll post it as soon as I can.

Spicy Sriracha Chicken Tenders

Spicy Sriracha Chicken Tenders

Fish doesn't have to be boring...

Fish is a healthier alternative to meat, unless of course, it's battered and fried or baked and covered with a rich, creamy topping.

Well, you want to keep it light, right? Fish doesn't have to be boring. Toppings don't need to be made with butter & cream (though it is okay to do this on occasion).

The picture below is a fillet of swai. I would say it's like tilapia or cod, mild in flavor. The texture is more like tilapia, though.

This swai fillet was broiled 4-5 inches from the heat source for 7-8 minutes. You have to be careful with fish...it's just not as good when it's overcooked. 7-8 minutes is plenty of time (just watch your oven...temps can vary from oven to oven). Remember that there will be "carryover" cooking after the fillet is removed from the oven, too.

Back to the swai: the topping here is made from sauteed onions, bell peppers, mushrooms and romaine lettuce. The lettuce is added at the tail end of cooking. Cook for about 2-3 minutes after adding it, then cover and turn off the heat.

An herb-infused sauce was also used on the fillet. Not a lot. It wasn't drowning in it. I simply drizzled it over the filet before topping it and drizzled a bit more on top of that.

I'll post the full recipe as soon as I can. The swai and the topping went well together served with Jasmine rice pilaf and steamed duo of broccoli and cauliflower.

It was a healthy meal and tasty, too!

Fillet of Swai with Vegetable Topping

Al Parfait

Here is "Al Parfait," so named because the base is part of the remainder of Al's birthday cake, which was homemade angel food cake. It's easy and fun to throw things like this together when you have guests for dinner and you want to make a dessert for them that isn't too heavy.

No fresh fruit was available for garnish so I used...what else? Sprinkles!!!! Yes, they aren't good for you and all of that, but you should always keep some in the kitchen to cheer you up.

Al Parfait

Blueberry Cookies

Blueberry Cookies

Blueberry Frosting

Garnished with Dried Blueberries

Need I say more? 

Dr. Frazier-stein's experiment was a success! It's alive...........ALIVE!! <<<(Pop-culture reference for horror movie fans.)

Click HERE for this yummy recipe! 

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Blueberry Cookies

Lucky 7 Shrimp Salad

I spent a long day reviewing empirical studies and peer-reviewed articles for a research project. I decided that doing a bit of work in the "lab" was in order...for rest and relaxation. Here is what was born in Dr. Frazier-stein's lab today (click on the link below for the recipe):

Lucky 7 Shrimp Salad

Shrimp kissed with a marinade of balsamic vinegar, sesame oil & ginger syrup, then lightly roasted.

Served on a bed of baby greens dressed with emulsified apple dressing and garnished with toasted sesame seeds.

Was it good? 

It was GOOOOOOOOOOOOD! 

This one's a keeper! 

Lucky 7 Shrimp Salad

When Life Hands You Lemons....

 Make Candied Lemon Slices! WOO-HOO!!! 

Mac-n-Cheese=Good. Mac-n-Three Cheese=BETTER!

This batch has Tillamook Cheddar, Muenster and Parmesan. Too much is never enough! My recommendation: Use a combination of cheeses whenever you make mac-n-cheese. Beats boxed crap full of chemicals EVERY time, even if you just use one type of cheese.