Wednesday, January 10, 2007

Chicken Strips with Blue Cheese Dip and Kale-Cabbage Saute

We have a few foods that we like to go back to from time to time. Some dishes that are nice and easy, and that cook up pretty fast. One thing that pops up every few weeks are chicken strips (from a recipe that we found in Cooking Light).

They're very simple. In one dish, mix milk with some hot sauce. In the second, paprika, red pepper, black pepper, and salt are sifted into flour. Heat some oil (we use organic canola) in a frying pan. Dip the chicken into the milk, then roll it around in the flour. The whole batch cooks up in around 15 minutes.

The dip is one thing we keep toying with, and this time around we discovered a wonderfully creamy blue cheese at Whole Foods. It made a chunky, flavorful dip that blended well with the spicy chicken strips.

For the side dish, I put together a kale-cabbage sauté, also from Cooking Light. We love leafy greens, and this was a neat twist on a coleslaw-like dish, served hot instead of cold and without mayonnaise. There is a little bit of fresh ginger and jalapeno in the dish, but I might increase each the next time around.

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