October 31, 2011

The Recipe Center

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Did you know that the ShopRite website is more than just a place to find a local store or view the weekly circular? In fact, the website is loaded with tools and tips to make your shopping trip easier and save you money and time.

I already wrote about how I used the website to create a shopping list. You can read that post here. I also wrote about using the online circular to make a menu plan. That post is available here.

This week, I was looking to use up a random ingredient in my fridge, so I used the ShopRite website to search for recipes.

Simply click on the “In Our Store” tab and page down to the Recipe Center. You can search by main dish, appetizer, etc, or check out the recipe of the day. I used the search function by typing in “buttermilk.” My son’s birthday cake required it, but I wasn’t sure what to do with the leftovers. My search listed over 100 recipes using buttermilk. I settled on a perennial kid favorite, Homemade Chicken Strips.

The recipe was easy to follow and it used up an ingredient that otherwise would probably have ended up poured down the drain. The ShopRite website saved me money!

The next time you have a leftover ingredient hanging around, or you’re just stumped for dinner, check out the recipes on

Homemade Chicken Strips
Preparation Time: 15 minutes
Cook Time: 15 minutes
Servings: 10

3 lbs chicken tenderloins or boneless, skinless chicken breast halves, cut into 1-inch pieces
1 cup flour
1 Tbs Italian seasoning
1 tsp garlic pepper
1/2 tsp paprika
2 eggs, lightly beaten
1 to 1 1/2 cups panko breadcrumbs
1/4 to 3/4 cup vegetable oil
3 cups buttermilk

Place chicken strips in a large resealable plastic bag or shallow dish. Pour buttermilk over chicken; coat well. Seal bag or cover dish and refrigerate at least 3 hours.

In a 13x9x2-inch baking pan combine flour, Italian seasoning, garlic pepper and paprika. Using tongs, remove chicken from buttermilk, shaking off excess. Roll strips in flour mixture to coat. Place in a separate pan in a single layer. Pour eggs over strips; toss until strips are evenly coated. Place panko in another shallow dish. Roll strips in panko to coat.

Heat oil in a large skillet over medium heat. Add chicken, one-third at a time; cook 5 to 7 minutes or until no longer pink (170°F), turning once. Remove and keep in a warm oven while cooking remaining chicken.