Willoughby and Friends: 2013

Dragon Fingers with honey mustard dipping sauce

1 pound thin sliced chicken breasts, cut into strips

Half and Half

1 cup flour

Garlic salt, black pepper, chili powder, basil, parmaesan cheese – all to taste

Oil for frying

Put strips into a bowl and pour half and half over to coat. Let soak for half an hour. Heat oil. Combine flour and spices. When hot, dredge strips in flour mixture; place carefully in oil and cook until golden brown. Drain onto a plate with paper towels. Serve with honey mustard dip.

Dipping sauce

½ cup mayo

2 TB Gray Poupoun mustard

2 tsp ketchup

1 tsp minced garlic

2 TB honey

Mix ingredients, cover and refrigerate for at least 2 hours.. Tastes best when made the day before.

Saturday, July 27, 2013

Meet Willoughby...and the fairies