Coconut Chicken with dipping sauce

This is by far one of my family's favorite new dishes.

Coconut chicken
I usually cut up chicken breasts, but to save lots of time, use chicken tenders.
1 large egg
2 C plain cornflakes, coarsely crushed
1/2 C shredded coconut (sweetened or unsweetened)
1 pound chicken tenders (or cup up chicken breasts)
1/2 tsp salt
1/2 tsp pepper

Place raw egg on a plate and use fork to mix egg a bit. On another plate (or pie dish) have the crushed cornflakes and coconut mixture. Sprinkle raw chicken with salt and pepper, then dip in egg, and then coat in cornflake/coconut mixture making sure all is covered. Place in a foil lined baking dish and bake at 375 for 25 minutes (or until chicken is done depending on thickness). You can bake at 400 degrees, but you will need to be careful of burning and lessen baking time.

Pina colada dipping sauce
1/2 C sour cream
1/4 C coco real or coco lopez, cream of coconut (found at Fred Meyer in specialty drink section, by wine, near the margarita mixes)
1/4-1/2 C crushed pineapple, drained
1-2 Tbs sugar
cayenne pepper

Combine sour cream, coco real, pineapple. Add sugar to taste. For a little kick, add a small sprinkle of cayenne pepper...too much and well, it's very spicy and you may need to add more of each ingredient to get it to an enjoyable level. Trust me...I speak from experience.

Serve chicken with dipping sauce. It is seriously so delish!!

Ravioli Bake

I have not actually brought this meal to our taste of home get together...but it makes at least a monthly appearance on our table throughout the year (well maybe not summer).
This recipe is so easy and SO delish! Our kids LOVE it!

Ravioli
1 jar, 16 oz, spaghetti sauce
1 can diced tomatoes, undrained (I use Italian seasoning blend)
1 can beef broth
1/4 C zesty italian dressing
1 package, 20 oz, Buitoni cheese filled ravioli (found in refrigerated section by specialty cheese)
1 C shredded mozzarella cheese

Preheat oven to 375 degrees. Combine spaghetti sauce, tomatoes with liquid, broth and dressing in a 13X9 baking dish. **I mash the tomatoes with a potato masher, as my family doesn't like the large chunks of tomatoes**
Add ravioli and mix lightly, making sure all ravioli is somewhat covered in sauce. Cover with foil and bake for 50 minutes.
Remove foil and sprinkle with cheese. Let stand until melted.

I serve this with fresh steamed broccoli and bread of some sort.

Teriyaki Chicken Salad

Chicken and Pasta:
1 Tbsp. Oil 1 (16-oz.) pkg bow tie pasta (I used spiral)
2 chicken breasts, cut in chunks

Heat skillet over medium high heat, add oil to pan and cook cut chicken until no longer pink. Shred or dice cooked chicken meat. Meanwhile, cook pasta, al dente, drain, cool and set aside in a large bowl. Add cooked chicken to bowl of pasta. Add dressing.

Dressing:
1 cup teriyaki sauce ` ½ tsp. Salt
2/3 cup white vinegar ½ tsp. Pepper
6 Tbsp. Sugar

Mix all dressing ingredients together; pour over pasta and chicken in large bowl. Marinate at least 2 hours.

Salad Toppings:
10 oz. baby spinach 6 oz. crasins
½ cup fresh parsley 6 oz. honey roasted peanuts or cashews
3-5 stalks green onions, finely ¼ cup toasted sesame seeds
chopped

Just before serving, add topping ingredients to bowl of chicken and pasta with dressing. Toss.