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  Chef Anne Marie's

Recipes

Stress-free 4th of July Menu Plan

6/30/2017

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2 days ahead  
About 2 ½ to 3 hours total
  • Make Potato Salad and refrigerate. 45 minutes
  • Make Pasta Salad and refrigerate. 45 minutes  (Be sure to make a extra jar of dressing to mix in at the picnic. It will help lighten up your salad and give it another layer of flavor.)
  • Make Jello Salad and refrigerate. 20 minutes 
  • Make Baked Beans and refrigerate. 20 minutes 
  • Pull out all dishes and paper goods needed you will need. 30 minutes 

1 day ahead  
About 3 hours total
  • Any green Salads cut and prepare all components and package separately. Refrigerate. 30 minutes
  • Make Beef Kebabs, marinate, and refrigerate.  1 hour
  • Cut and skewer Chicken and Pork and refrigerate. 1 hour
  • Set up tables. 15 minutes
  • Use Post Its to mark which items will be served in which serving bowls and platters and where they will be on table. 15 minutes

 The 4th of July
About 
40 minutes total
  • Place Chicken and Pork in marinade in the morning until ready to grill. 10 minutes 
  • Toss Salads and put in serving dishes just before guests arrive. 30 minutes
  • Grill Meat and place Beans on BBQ to heat while enjoying your guests with your favorite beverage in hand the rest of the day
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Coconut Chicken

6/7/2017

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Ingredients
  • 2 lbs Chicken Breast, boneless skinless
  • 1 tsp Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Pepper
  • 1 tsp Coarse Kosher Salt
  • 1 tsp Cayenne Powder
  • 1 cup Buttermilk
  • 1 cup Rice Flour
  • 1 cup All-purpose Flour
  • 1 cup Panko crumbs, toasted
  • 1 cup Coconut, shredded
  • ½ tsp Coconut Oil

Details
Cooking level… Easy!
Makes 6 portions
Cooking time 30 mins
Plus soak time of 30 minutes if you have time.

Instructions
  1. In a bowl mix paprika, garlic, pepper, salt, cayenne and buttermilk
  2. Add chicken and let soak 30 minutes
  3. Mix flours in a separate bowl
  4. Mix Panko and coconut together in a third bowl
  5. Remove the chicken onto paper towels and reserve buttermilk
  6. Place bowls in order flour bowl, Buttermilk bowl, then coconut bowl
  7. Dredge chicken in bowls in order then place on platter
  8. In a large frying pan heat coconut oil on medium
  9. Cook breaded chicken for 6 to 10 minutes on each side until the flesh is firm after the second side. Do not overcook. If chicken seems to brown too quickly turn heat down.
  10. Remove from pan to paper towels to drain
  11. Serve and enjoy!
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