The Recipe: Coconut Chicken with Sweet Chili Dipping Sauce –Brik

This recipe can be found at

Total Recipe cost: $6.91
Servings Per Recipe: 6 (4 strips each)
Cost per serving: $1.15
Prep time: 15 min. Cook time: 15 min. Total: 30 min.

2 lbs. boneless, skinless chicken breasts $3.96
2 large eggs $0.30
1/4 cup coconut milk (optional) $0.16
1/2 cup all purpose flour $0.28
1 cup panko bread crumbs $0.43
1 cup shredded coconut $0.50
1/2 tsp salt $0.05
1/2 cup vegetable oil, divided $0.29
1 cup sweet chili sauce $0.94
TOTAL $6.91

STEP 1: Cut off any extra fat globules from your chicken breasts. Cut each breast into 6 strips, diagonally to prevent the end strips from being really short.

STEP 2: Prepare your breading station by gathering three bowls. In the first bowl combine the flour and salt. In the second bowl, combine the eggs and coconut milk. Whisk together until well combined. In the third bowl, stir together the panko bread crumbs and shredded coconut.

STEP 3: Place 1/4 cup of vegetable oil in a large heavy duty skillet and heat over medium/high heat until it is just below smoking. You can test the heat by throwing in a little bit of flour. When it is hot enough, the flour will sizzle and create a lot of bubbles.

STEP 4: While the oil is heating, dredge the chicken strips. First, coat each strip in the flour and salt mixture. Then dip each into the eggs/coconut milk and finally coat each in panko and shredded coconut. I find it easiest to coat all of them in the flour then go back and then do the egg wash and panko/coconut for each before moving onto the next.

STEP 5: After breading the strips, the oil should be hot enough. Place about 6 strips in the pan at once. There should only be one layer in the pan and there should be about an inch between each strip. If you over crowd the pan it will get too cold and the strips will soak up a lot of oil instead of frying. Fry the strips for 2-3 minutes on each side or until they are golden brown and crispy. Place them on a plate with paper towel to drain and move on to the next batch. After a couple of batches you may need more oil so you can add the second 1/4 cup to the pan. Allow the oil to come up to temperature before frying the next batch (2-3 minutes). Because the strips are thin, they should be cooked through by the time both sides are browned. You can tell by the texture of the chicken; it should be stiff when pressed. If you cut your strips thicker, you will need to bake off the chicken after frying to make sure the insides are cooked through.

STEP 6: When all of the strips are done frying, serve immediately with sweet chili sauce to dip in. I garnished mine with a little bit of chopped cilantro.


The Recipe: Pork Medallions *Amanda*

2 Tbs                Minced Garlic

1/4 cup             Ginger sauce

1/4 cup             Orange juice

2 (1 Lb)            Pork tenderloins

4 Tbs                Olive oil

1 med               Red onion, coursley chopped

1/4 cup             Teriyaki sauce

1/4 cup             V8 juice

1/4 cup             Honey

1/4 cup             Orange marmalade

2                       Oranges

*The day before*

Mix the teriyaki marinade, vinegar, garlic, ginger sauce, and orange juice. Pour this mixture over the tenderloins in a rousting pan.Cover and refigerate overnight.

*The day of*

Preheat oven to 350° F. Heat the olive oil ina heavy skillet. Remove the tenderloins from the marinade and put them, along with the chopped onion, in the hot oil. Sear the meat on all sides. Return the pork and onion to the marinade in the roasting pan. Cover loosely wih foil and bake for 20 minutes.

Mix the teriyaki sauce, V8 juice, honey, and orange marmalade. When the 20 minutes are up, remove the pork from the oven, remove foil, and with a very sharp knife cut deep slits into the meat. Pour the honeysauce into the slits and over the meat. Slice the unpeeled oranges into 1/4″ crosswide peices and arrange on the top and sides of the tenderloins. Return the meat to the oven and bake, uncovered, for an additional 15 minutes, or until the orange slices begin to curl. Remove from oven and let stand for 10 minuted before slicing into medallions. Transfer to a platter to serve.

The Recipe: Summer Vegetable Tian –Brik

This recipe can be found at

Total Recipe cost: $6.60
Servings Per Recipe: 6
Cost per serving: $1.10
Prep time: 15 min. Cook time: 45 min. Total: 1 hr.

1 Tbsp olive oil $0.11
1 medium yellow onion $0.70
1 tsp minced garlic $0.08
1 medium zucchini $0.71
1 medium yellow squash $0.85
1 medium potato $0.91
1 medium tomato $1.65
1 tsp dried thyme $0.05
to taste salt & pepper $0.05
1 cup shredded Italian cheese $1.49
TOTAL $6.60

STEP 1: Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).

STEP 2: While the onion and garlic are sauteing, thinly slice the rest of the vegetables.

STEP 3: Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.

STEP 4: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

The Recipe: Flatbread Tacos with Ranch Sour Cream *Amanda*

1 Cup                  Sour cream

2 ts                     Ranch salad dressing mix

1 ts                      Lemon juice

1 1/2 Lb             Ground beef

15 oz can           Pinto beans (rinsed and drained)

14 1/2 oz can    Diced tomatoes (not drained)

1 envelope         Taco seasoning

1 Tbs                   Hot pepper sauce

1 Tube               Large refrigerated buttermilk biscuits

Optional: olives, shredded lettuce, and cheddar cheese

In a small bowl, combine the sour cream, dressing mix, and lemon juice; chill until serving.

In a large skillet, cook ground beef over medium heat until no longer pink; drain. Add the beans, tomatoes, taco seasoning, and pepper sauce; heat through.

Meanwhile, roll out each biscuit into a 6-in circle. In a small nonstick skillet over medium heat, cook each buscuit for 30-60 seconds on each side or until golden brown; keep warm.

To serve, spread each flatbread with 2 Tbs ranch sour cream; top each with 2/3 cup meat mixture. Add toppings as desired.

Makes 8 servings.