Vegetarian Steamed Buns

I love it when a recipe is both incredibly easy and delicious! For this popular Chinese dish, we’re going to cheat a little by using Pillsbury Grands, which are available everywhere at your local grocery store. Easier than making it from scratch! Just steam them and stuff them with just about anything! I’ve pocketed these with shiitake mushrooms and other sautéed veggies for this particular recipe, but it can also be stuffed with your favorite protein. Dig in for a quick snack, or a meal!

Vegetarian Steamed Buns
 
Author:
Serves: 4
Ingredients
  • 1 tablespoon canola oil
  • 2 shallots, chopped
  • 2 leeks (white parts only), sliced
  • 8 large shiitake mushrooms, sliced
  • 2½ tablespoons hoisin sauce
  • 1 tablespoon reduced-sodium soy sauce
  • 1½ teaspoons fresh ginger, grated
  • 1 can (16.3 oz) Pillsbury Grands Buttermilk Biscuits
  • 2 green onions, sliced
Instructions
  1. In a medium-sized skillet, heat canola oil on medium high. Add shallots and leeks. Sauté for 7 minutes until caramelized. Add mushrooms and sauté until cooked through. Stir in hoisin sauce, soy sauce, and ginger. Mix well. Remove from heat and toss in green onions.
  2. While vegetables are cooking, separate dough into 8 biscuits. With fingers, flatten each into rounds about ½ inch thick. Fold over to form half-moon shape; place in steamer or bamboo steamer lined with parchment paper. Set steamer on top of wok or saucepan with boiling water. Steam 10 minutes; cool completely.
  3. Cut buns in half, but not completely through, to form a pocket. Stuff buns with vegetable mixture and serve immediately on a platter.

 

Crispy Coconut Chicken Breasts

Main, Poultry | April 4, 2016 | By

One day, when I was feeling very lazy, I picked up a prepared meal in the Whole Foods meat department. It happened to be very tasty and inspired me to recreate it with my own twist. So, here it is — my version of Crispy Coconut Chicken Breasts! It’s both crunchy and tender with tremendous flavor in the crust. Serve it with a side of Spicy Fennel and Broccoli Slaw and you have a light, delicious, home-made meal!

Crispy Coconut Chicken Breasts
 
Author:
Serves: 4
Ingredients
  • ½ cup Panko bread crumbs
  • ½ cup unsweetened shredded coconut
  • 1 teaspoon ground coriander
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • ½ teaspoon curry powder
  • 1 teaspoon onion powder
  • ½ teaspoon Kosher salt
  • ¼ teaspoon coarse black pepper
  • 1 large egg
  • 1 large egg white
  • 4 skinless, boneless chicken breasts, slightly pounded
  • 1 tablespoon canola oil
  • Cooking spray to grease
  • Fresh cilantro, chopped
  • 1 sectioned lemon for each plate
Instructions
  1. Preheat oven to 400 degrees. In a medium shallow dish, combine panko crumbs, shredded coconut, and all spices. Mix well. In another shallow dish, whisk together egg and egg white.
  2. Generously salt & pepper each chicken breast on both sides. Dredge each chicken breast into egg, then dip each piece into panko bread crumb mixture, shaking off the excess. Heat an oven-proof skillet with canola oil on medium high. Brown chicken on both sides in pan for about 3 minutes. Remove from stove. Lightly spray the tops of chicken with cooking spray.
  3. Place pan with chicken in the oven. Bake in the middle rack for 20-25 minutes until crispy and golden. When ready, immediately plate and top with chopped cilantro and squeeze of lemon juice. Serve with a side of Spicy Fennel and Broccoli Slaw.
Notes
Note: If you don’t have an oven-proof skillet you can transfer the chicken to a baking tray sprayed with cooking spray.

Inspired by Whole Foods Thai Curry Chicken Cutlets.

 

Spicy Fennel and Broccoli Slaw

This refreshing slaw is the perfect side for a spring or summer dish. It goes great with chicken, burgers, fish, or just about any protein! Use the leftovers on top of a salad!

Spicy Fennel and Broccoli Slaw
 
Author:
Serves: 4-6
Ingredients
  • For the Dressing:
  • 1 tablespoon fennel seeds
  • 1 tablespoon caraway seeds
  • ½ cup light mayonnaise
  • ¼ cup red wine vinegar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • For the Slaw:
  • 1 medium fennel bulb, stalks removed
  • ½ bag broccoli slaw mix (with carrots)
  • ½ apple, peeled, cored and thinly sliced
  • 1 tablespoon fresh squeezed lemon
  • 1 large jalapeño pepper, seeded and thinly sliced
  • ½ red onion, thinly sliced
  • 2 tablespoons chopped fresh cilantro
Instructions
  1. In a medium mixing bowl, combine the fennel seeds, caraway seeds, mayonnaise, vinegar, salt, and pepper. Set aside.
  2. Thinly slice the fennel using a mandolin or sharp knife and place in a large mixing bowl. Add in the broccoli slaw mix, sliced apple, fresh lemon juice, jalapeño, red onion, and cilantro. Toss well and add the dressing coating evenly. Chill for an hour before serving.