BAKED TORTILLA STRIPS RECIPES

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TOP SECRET RECIPES | T.G.I. FRIDAY'S SESAME JACK STRIPS



Top Secret Recipes | T.G.I. Friday's Sesame Jack Strips image

Menu Description: “Golden brown, chicken breast strips coated with crispy Japanese panko breadcrumbs with the extra crunch of toasted sesame seeds and tossed in our famous Jack Daniel's sauce.” Although the original recipe is made from sliced chicken breasts, you may consider using the less chewy tenderloins in this kitchen copy. Packs of fresh chicken tenderloins are sold in most markets and you can also find bags of them in the freezer section. I’m a big fan of the more tender meat in the tenderloins, especially when it comes to chicken fingers. The breading is a simple combination of flour and panko (or Japanese bread crumbs). When the chicken fingers are done frying, gently toss them in the Jack Daniel’s glaze made from my recipe here, and you’ve got a great appetizer than can serve a half dozen finger food fanatics. I've cloned a ton of items from T.G.I. Friday's. Click here to see if I hacked your favorite.  Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 1 hours 20 minutes0S

Prep Time 40 minutes0S

Cook Time 40 minutes0S

Nutrition Facts : Calories 1000 calories

TORTILLA SOUP - FORKS OVER KNIVES



Tortilla Soup - Forks Over Knives image

Many traditional Mexican dishes are easy to adapt to a fully plant-based diet. This tortilla soup is a great example. Whenever I cook it, the whole house fills with a delightful aroma, a hint of the robust and delicious flavor that is on the way. From The Forks Over Knives Plan

Provided by FORKSOVERKNIVES.COM

Total Time 65 minutes

Number Of Ingredients 19

6 corn tortillas
6 large tomatoes, halved
2 red bell peppers, halved
8 ounces mushrooms, roughly chopped (about 2 cups)
½ yellow onion, roughly chopped
3 cloves garlic, roughly chopped
2 teaspoons ground cumin
2 dried chipotle chiles
5 to 7 sprigs fresh cilantro
2 teaspoons smoked paprika
½ teaspoon chili powder
Sea salt
2 cups fresh or frozen corn
2 cups fresh or frozen green peas
½ cup thinly sliced green onions white and light green parts, for serving
½ cup chopped fresh cilantro, for serving
1 avocado, diced, for serving
½ cup chopped tomatoes, for serving (optional)
½ Meyer or other lemon, for serving

Steps:

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • Cut the tortillas into ¼-inch strips and spread on the baking sheet. Bake until crispy, 20 to 25 minutes. Set aside.
  • Meanwhile, place the tomatoes, bell peppers, mushrooms, onion, garlic, cumin powder, chipotle chiles, cilantro sprigs, and 1 cup water in a large soup pot or Dutch oven. Bring to a boil over high heat. Reduce the heat to medium, and simmer, covered, stirring occasionally, until the vegetables are tender, 20 to 30 minutes.
  • Remove and discard the chiles and cilantro sprigs. Transfer the soup to a blender or food processor. Blend until smooth. Pour the mixture back into the pan. Add the smoked paprika, chili powder, salt to taste, and 2 cups water. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer until the soup thickens, about 10 minutes.
  • Add the corn and peas and cook until tender but still crisp, about 5 minutes.
  • To serve, garnish each serving of soup with green onions, cilantro, avocado, tomatoes, if using, and the reserved corn strips. Squeeze some lemon juice on top.

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HEALTHIER SLOW-COOKER CHICKEN TORTILLA SOUP RECIPE ...
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