Baked Coconut Chicken Fingers

Here's our first "main course" post of the site: Baked Coconut Chicken Fingers. I've adapted this recipe from two places: The Make and Take Kitchen in Norwell, and allrecipes.com. Again, as always, recipes are always suggestions! Make it your own and adapt to personal preferences and needs.

Step One: Slice about 1 1/2 pounds of chicken breasts into tenders (My local market, Trucchi's had tenders on sale last week...WINNING!). Beat one egg with garlic salt (to taste) and pepper. Toss tenders with egg mixture and let hang out in the fridge for 20-30 min...or whatever time you have.


Step Two: Combine 1/2 cup flour, 1 cup shredded coconut, S&P to taste, a dash of paprika and garlic powder in a bowl. (Two notes: We are garlic junkies...so we always add ten tons more garlic than a recipe calls for and although it's wasteful...I am a HUGE fan of gallon-size freezer Ziploc bags. I'm a fan of "shake it, then toss it." Sorry, environmentalists.) Toss no more than two tenders at a time, and place in a 9X13 baking dish.


Step Three: Bake at 400, for 25 minutes, turning once.


Step Four: Prepare dipping sauce. 1/2 cup apricot perserves with 2-ish tbsp of Dijon mustard. (Adjust according to personal taste. Brown mustard will work in a pinch.) Stir to combine.


Step Five: I tend to turn on the broiler for 2-3 minutes each side after chicken reaches 165 degrees. It makes the coconut toasty.

Step Six: Enjoy! We tend to serve this with a side of fries. Husband likes his dipping sauce drizzled all over the chicken with Sriracha all over his fries. I like the sauce and ketchup on the side. It's all good.


Until next time,
The Domesticated Feminist

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Super Simple Pasta Salad

Happy 4th of July!

As the first official recipe of The Domesticated Feminist, I offer you a super simple pasta salad that's great for any gathering, or even a nice side for dinner. Remember that my recipes, or any recipes, are merely guidelines or suggestions. Do what you want to make it your own!

So here we go:

Step One: Slice up some cherry or grape tomatoes, dump a small can of (drained) and sliced black olives, italian seasoning, garlic powder and minced onions into a bowl. (I tend to use dried minced onions just because raw onions and I are enemies. Though, they do work nicely.) Give a splash of italian dressing ("Secret Family Recipe," as we call it here), mix it up and let it sit in the fridge while you boil the pasta.


Step Two: Boil up some pasta to a nice al dente. I tend to "scramble" the pasta, as it makes it more festive. For this batch, I used a tri-color rotini, wagon wheels and elbows.

Step Three: Drain the pasta, and hit it up with tons of cold water. This stops the pasta from still cooking, and prevents it from drying out while coming together.



Step Four: Grab your tomato/olive base and start mixing everything together. Use as much Secret Family Recipe as desired, but remember you might need to add more dressing later as it really comes together.



Step Five: Put it back in the fridge for at least another hour to let all the flavors come together. I ended up adding a little more garlic, onion and italian seasoning, along with more dressing. Right before serving, I sprinkled a little parmesan cheese on top, too.

Grab a fork and go to town!



Until next time,
The Domesticated Feminist

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