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This was so much fun cooking with my favorite girl!  Please tune in to Inspired Cooking on Cape Ann TV, Channel 12 on Tuesdays at 8:30, Fridays at 4:30 and Sunday mornings at 11:30.  We hope you will watch!

Here’s a picture of m Lily with her new cousin, Sarah

Anyway, here are the recipes from Cooking with Lily:

Panko Crusted Chicken Tenders with Lily’s Honey Mustard Sauce

For the Sweet Potato Oven Fries:

4 large sweet potatoes, peeled and cut into 12 wedges
2-3 tablespoons olive oil
Salt and pepper to taste

Preheat oven to 375 degrees.  Lightly spray two large baking sheets with nonstick cooking spray and set aside.

In a large bowl, toss together potatoes and oil and season well with salt and pepper.

Pour onto prepared baking sheets and bake in preheated oven for 35 minutes until browned on one side.  Flip over and bake for an additional 10-15 minutes until browned on both sides.   Serve with Panko Crusted chicken fingers.

For the Panko Crusted Chicken Fingers:

1 pound boneless skinless chicken breasts (sliced into thin strips) or tenders
2 cups panko breadcrumbs
2 tsp. cumin, or more to taste (you can use whatever spices you like)
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 eggs
¼ cup milk
Dash hot sauce
cooking spray

For Lily’s Honey Mustard  Sauce:
¼ cup mustard
¼ cup honey

DIRECTIONS
1. Preheat oven to 350 F. Cover a baking sheet with foil and lightly spray it with cooking spray.

2. In a shallow dish, season the crumbs with salt and pepper and cumin or whatever spices you like. In a second shallow dish, lightly beat the eggs and milk and season with hot sauce (if desired)

3. Dredge strips first in egg mixture, shaking off any excess, then coat them with the bread crumb mixture. Arrange on the baking sheet.

4. Bake in preheated oven for 10-15 minutes, until golden brown, flipping halfway through.  Mix the sauce ingredients together while chicken is cooking.

Lily’s Raspberry Goodness Pie

8 oz white chocolate, melted

10 raspberries

Dip strawberries in chocolate and set aside to harden at room temperature

For the crust:
20 chocolate wafers cookies

1/4 cup sugar

1/4 cup melted butter

½ cup milk chocolate, chopped

½ teaspoon shortening

Combine all ingredients in the food processor.  Process until fine crumbs form.  Press into 9” pie plate.  Bake at 375 for 10 minutes.  Cool completely.

Combine milk chocolate and shortening in a microwave safe bowl.  Cook on high power for 1 minute or until chocolate is melted.  Stir to combine and brush onto bottom of crust.

For the filling:

1 cup heavy cream

2 cups light cream

½ cup cocoa powder

¼ cup cornstarch

¾ cup granulated sugar

2 large eggs plus one egg yolk

½ teaspoon vanilla extract

¼ teaspoon salt

In a large microwave safe bowl, whisk together 1 cup heavy cream, cocoa powder and cornstarch.  Stir in sugar, eggs, vanilla extract and salt.

In the microwave on 100% power, cook custard mixture for 11-13 minutes, depending on the strength of your microwave, pausing to stir the custard at 5 minutes and every 30 seconds thereafter until thickened.  Refrigerate until cooled.

To assemble pie

15-20 raspberries

1 ½ cup heavy cream

3-4 tablespoons confectioner’s sugar

½ teaspoon vanilla extract

When ready to assemble pie,  place 12-15 raspberries  over chocolate coating on pie crust, reserving a few for the top of the pie.  Spoon custard over strawberries and spread until level.

Whip cream, confectioner’s sugar and extract until stiff peaks form.  Decorate pie as desired and garnish with white chocolate covered raspberries.