Some of this stuff looks so yummy & fun I had to post it!
Eco-Friendly B-day Party
Emeril's Oven Fried Chicken Fingers With BBQ Dipping Sauce (Video)
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Omnimedia, Inc
Ingredients:
1 cup buttermilk
1 egg
2 teaspoons salt
1/2 teaspoon fresh black pepper
2 pounds boneless, skinless chicken breasts, cut into 2-inch piecesnon-stick cooking spray
9 cups cornflakes
2 teaspoons cinnamon
BBQ Dipping Sauce:1 cup tomato sauce4 tablespoons applesauce3 tablespoons Worcestershire2 tablespoons apple cider vinegar1 tablespoon turbinado sugar1/4 teaspoon salt
Method:Preheat oven to 375 degrees F.
Whisk the buttermilk, egg, salt and pepper in a medium bowl. Soak the chicken pieces in the buttermilk mixture while assembling the other ingredients.
Cover a large baking sheet with aluminum foil, spray it with nonstick cooking spray and set aside.
Pour the cornflakes and cinnamon into a large re-sealable plastic food storage bag. Let out as much air as possible, then seal it. Place it on a countertop and finely crush the cornflakes into very small pieces with a rolling pin. Transfer cornflake crumbs to a shallow container. Lift chicken pieces from the buttermilk mixture, letting excess liquid drain back into the bowl, and place chicken pieces in the cornflakes. Turn to coat on all sides and arrange coated chicken on the baking sheet. Repeat until all the chicken has been breaded. Bake until crispy and golden brown, 18 to 20 minutes.
Make BBQ Dipping SauceCombine the tomato sauce, applesauce, Worcestershire, apple cider vinegar, sugar and salt in a small pot and simmering for 25 minutes.
Yield: 8 servings
Emeril's Whole Wheat Ginger Snaps Towers
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Omnimedia, Inc
Ingredients:
2 cups whole wheat flour
2 teaspoons baking soda
1 tablespoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon salt
1 cup turbinado sugar
2/3 cup soybean oil or other vegetable oil
1 egg
4 tablespoons molasses
1/2 teaspoon vanilla extract
Method:Preheat oven to 350 degrees F.
Sift dry ingredients and set aside. Put soybean oil in the bowl of a stand mixer and add sugar. Mix on low until combined. Add egg and molasses and continue to mix. Add sifted dry ingredients and, once incorporated, add vanilla.
Wrap dough in plastic wrap and chill for 30 minutes.
Roll out to 1/8 inch thickness. Cut out rounds with graduated cutters, 3-inches, 2-inches, 1-inch and 1/2 -inch.
Lay cookies onto a parchment lined-baking sheet, spacing cookies about 2-inches apart. Bake for 9 minutes. Allow to cool on baking sheet for 5 minutes before transferring to a wire cooling rack.
After cookies have cooled, Ice each cookie and stack in graduated sizes, using icing as glue.
Yield: Makes 3 dozen cookies or 9 cookie towers.
Powdered Sugar Icing
Ingredients:3 cups confectioners' sugar, sifted2 large egg whites1 tablespoon water1 teaspoon vanilla extract
With a whisk, beat the egg whites with the water and extract. Whisk into the sifted powdered sugar, a little at a time, until combined, smooth, and shiny.
Emeril's Black Bean and Corn Quesadillas
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Omnimedia, Inc
Ingredients:2 teaspoons olive oil, plus more for cooking quesadilla
1/2 cup diced red pepper
1 cup frozen corn
1/2 cup canned black beans, rinsed and drained
1 teaspoon ground cuminKosher salt and black pepper
1 lime, juiced
10 7-inch flour tortillas
1 tablespoon chopped fresh cilantro
3/4 cup grated queso blanco cheese or Monterey jack cheeseSalsa for serving, recipe follows
Light Sour Cream for serving
Method:Heat 1 teaspoon olive oil in a medium sized saute pan over medium heat. Add red peppers, corn, and black beans. Season with cumin, salt and pepper, cook for 3 to 5 minutes.
Add the lime juice, stir to combine, and remove from heat.
To assemble: Lay one tortilla in a hot skillet. Add 1/4 cup filling and then top with 2 tablespoon grated cheese. Top with another tortilla and cook for 2 to 3 minutes, until slightly browned on the bottom tortilla. Flip and cook on the other side until slightly browned and the cheese has melted.
Cut each quesadilla into six triangles and serve warm with Salsa and light sour cream.
Yield: Serves 6 to 8Emeril's Salsa Recipe courtesy Emeril Lagasse, copyright Martha Stewart Omnimedia, Inc
Ingredients:1 8-ounce can petite diced tomatoes and their juice3 tablespoons extra virgin olive oil1 tablespoon lime juice1 tablespoon minced yellow onion1 tablespoon minced green bell pepper1/2 teaspoon minced garlic1/2 teaspoon salt1/2 teaspoon Emeril's Kick It Up green pepper sauce or other green hot-pepper sauce
Method:Combine ingredients in a small bowl. Let rest at least 30 minutes to allow flavors to blend.
Yield: Makes 2 cups
Homemade Playdough
1 cup organic flour1/2 cup sea salt2 Tbs. cream of tartar1 cup filtered water1 Tbs. vegetable oil
Mix flour, salt and cream of tartar in a saucepan. Combine water and oil in a small bowl. Stir into flour mixture gradually. Cook over medium heat for 5 minutes or until very thick, stirring constantly. Remove and allow to cool for a few minutes. Knead until smooth. Store in an airtight container.
Natural Dye Tie-Dye T-shirts
Make the dyes by boiling the natural item (spinach for green, onion for yellow, red cabbage for blue, etc.) in water for about 30 minutes and then allowing it to cool.
Then tie up the shirts in different patterns with rubber bands and soak them in a color fixative of water and vinegar.
Finally, to dye the shirts either dip the shirts in the dye or use a spray bottle (this is a less messy way to do it.)
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