Spice up your after-school snacks
After-school snacks can cater to more than just the kids, and with some tweaks you can create snacks everyone will enjoy. Give these recipes a try.
CRISP-BREADED CHICKEN CUTLETS
Start to finish: 30 minutes
Servings: 4 to 6
2 large eggs
½ cup all-purpose flour
2 cups panko breadcrumbs
2 tablespoons chilli powder OR curry powder OR harissa spice blend OR shichimi togarashi
Six 4-ounce chicken cutlets (about ¼ inch thick)
½ cup neutral oil, divided
Beat the eggs with 1 teaspoon salt. Place the flour in a second bowl and the panko in a third; stir 1 teaspoon salt into each, then stir the chilli powder into the panko. One at a time, coat the cutlets on both sides with flour, dip into the eggs, then coat both sides with panko, pressing to adhere. In a large non-stick skillet, heat ¼ cup of oil until shimmering. Add 3 cutlets and brown on both sides, then transfer to a wire rack. Add the remaining ¼ cup oil and cook the remaining cutlets in the same way.
DIPPING SAUCES FOR CRISPY CUTLETS
TANGY SOY-SESAME SAUCE
In a small bowl, stir together ½ cup soy sauce, ¼ cup unseasoned rice vinegar and 1 teaspoon toasted sesame oil. Makes ¾ cup.
In a small bowl, stir together 1 cup whole-milk plain yoghurt, 3 tablespoons mango chutney, ½ teaspoon kosher salt and ½ teaspoon ground black pepper. Makes 1¼ cups.
In a small bowl, stir together 1 cup whole-milk plain yoghurt, 2 tablespoons tahini, ½ teaspoon kosher salt and ½ teaspoon ground black pepper. Makes 1 cup.
SOUR CREAM AND LIME SAUCE
In a small bowl, stir together 1 cup sour cream, the grated zest and juice of 1 lime, ½ teaspoon kosher salt and ½ teaspoon ground black pepper. Makes 1 cup.
In a small bowl, stir together 2 tablespoons Sriracha and ⅓ cup each mayonnaise and ketchup. Makes ¾ cup.
PEANUT BUTTER-MISO COOKIES
Start to finish: 50 minutes, plus chilling and cooling
Makes 1½ dozen cookies
1¾ cups plus 3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 stick salted butter, room temperature
1 cup packed dark brown sugar
½ cup plus 1 tablespoon white sugar
¼ cup plus 2 tablespoons chunky peanut butter (regular chunky or crunchy peanut butters may work best), room temperature
¼ cup white miso
2 teaspoons toasted sesame oil or roasted peanut oil
1 large egg
2 teaspoons vanilla extract
⅓ cup turbinado (raw) sugar
In a medium bowl, whisk together the flour, baking powder and baking soda. In a stand mixer with the paddle attachment, beat the butter, brown sugar and white sugar on medium-high until well combined for about 3 minutes. Add the peanut butter, miso and oil, then beat, scraping the bowl once or twice, until light and fluffy for about 2 minutes. Add the egg and vanilla and beat again, then scrape the bowl.
With the mixer on low, gradually add the flour mixture. Mix, scraping the bowl as needed, just until the dough is evenly moistened, 1 to 2 minutes. Using a spatula, mix the dough by hand to ensure no pockets of flour remain; the dough will be very soft. Press a sheet of plastic wrap against the surface of the dough and refrigerate for at least 2 hours or up to 24 hours.
When ready to bake, heat the oven to 350°F with a rack in the middle position. Line two baking sheets with kitchen parchment. Put the turbinado sugar in a small bowl. Divide the dough into 18 portions, about 3 tablespoons each, then roll into 1½-inch balls. Dip each in the turbinado sugar to coat one side; set sugared side up on the prepared baking sheet, with nine per sheet. Bake one sheet for 10 minutes.
Remove the baking sheet from the oven and firmly rap it twice against the counter to deflate the cookies. Bake for another 5 to 7 minutes, or until the cookies have fissured and are golden at the edges. Cool the cookies on the baking sheet on a wire rack for 10 minutes. Using a metal spatula, transfer the cookies to the cooling rack and cool completely. Meanwhile, repeat with the second batch of cookies.