Chef Donna: Cooking with Girl Scout cookies

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Recipe:  Savannah Smiles® Crisped Fish (or Chicken)

Serves 6

These Crisped Fish Fillets and Chicken Fingers are a big hit among our young Brownie Girl Scouts.  Easy to make and super delicious, they can stand on their own as a meal or get added to salads and noodle dishes to make a complete meal.


12 Savannah Smiles® Girl Scout Cookies processed to crumb in food processor

2 eggs, whisked with about 1 tablespoon water

1 cup flour

6 4-ounce Halibut fillets (OR substitute boneless, skinless chicken breasts cut into “chicken fingers”)

Salt and fresh ground pepper, to season


Set up breading bowls:  1 with flour, 1 with eggs and water mixture, and 1 with Savannah Smiles® cookie crumbs, tossed with 1 teaspoon of salt and some fresh ground pepper.  Bread fish fillets by lightly coating in flour, dipping in egg wash, then crusting with seasoned bread crumbs.  Sauté in large skillet with some oil and butter, about 2 to 3 minutes per side until golden.  For Chicken Breasts:  Sauté in large oven-proof skillet with some oil and butter, about 2 to 3 minutes per side until golden, then roast in skillet in a 350º F oven for about 8 minutes more, until cooked through.

Recipe:  Do-Si-Dos® Satay Sauce and Udon Noodles

Serves 6

Part of being a Brownie Girl Scout is learning life skills and exploring a scouts role in her world.  To help expand their food knowledge, we created a Thai dish to introduce them to a specific cultural cuisine.  This warm Thai dish is a combination of salty, sweet, sour and bitter flavors that marries perfectly with big fat udon noodles.  We add steamed vegetables and suggest the lemony Savannah Smiles® Crisped Chicken to complete the meal.


1 package udon-style noodles, prepared; reserve 1 cup pasta water to moisten and thin sauce

1 each green, red, yellow bell pepper, julienned and steamed in microwave oven

Optional:  Savannah Smiles® Crisped Chicken (recipe above)

For Do-Si-Dos® Satay Sauce

1 ½ sleeves Do-Si-Dos® Girl Scout Cookies

1 small shallot, peeled

2 teaspoons Gourmet Garden® Garlic paste*

2 teaspoons Gourmet Garden® Ginger paste*

2 tablespoons olive oil

1 ½ tablespoons sesame oil

1 tablespoon red wine vinegar

2 ½ tablespoons soy sauce

2 tablespoons dry sherry

2 tablespoons water

1 teaspoon fresh lime juice

¼ cup ketchup

¼ teaspoon Gourmet Garden® Chili Pepper paste* (optional)


*I use and recommend Gourmet Garden® products especially when cooking with small hands in the kitchen.  The prepared products keeps knives and other sharp, dangerous objects out of your prep plan – just open the tube and squeeze the desired amount!


Combine all the ingredients in a blender or food processor.  Note:  high powered blenders such as Vitamix® or Ninja® work great here.  Pulse to combine, then process on high for about 30 seconds until smooth and the sauce is warmed through.  Note:  if you don’t have a high speed blend, process for about 1 to 2 minutes stopping from time to time to scrape down the container.

Toss about half the sauce with the prepared noodles adding a bit of the pasta water to thin sauce as needed.  Add steamed bell peppers and toss to combine.  Serve immediately.  Optional:  add Savannah Smiles® Crisped Chicken to complete the meal!



Recipe:  Thank-You-Berry-Munch® Oatmeal “Risotto”

Serves 6

Part of being a Brownie Girl Scout is learning to make healthy decisions that affect her life.  By choosing Steel Cut Oats to make this risotto dish we add a delicious whole grain to a rich and satisfying Italian classic dish.  The berries in the cookies work to pull out the rich whole grain taste of the oats.  When served with turkey breast, it tastes almost like Thanksgiving!


2 tablespoons olive oil

2 tablespoons butter

¼ cup onion, fine chop

2 cups chicken broth combined with 2 cups water and simmering over medium heat

1 cup steel-cut oatmeal

¼ cup white wine

1 cup crumbled Thank you berry munch® cookies (about half of one box)

2 tablespoons minced fresh parsley

¼ cup grated parmesan cheese

Optional: 2 cups chopped cooked turkey breast or pork tenderloin

Salt and fresh ground pepper, to season


Heat olive oil and butter in a large heavy pot over medium heat.  Add the onions and cook until just soft and translucent, about 3 minutes.  Do not brown.  Add in the oatmeal and cook until lightly toasted, about 2 to 3 minutes more.  Add in wine and cook until evaporated.

Add about 2 cups of the broth mixture into the oatmeal and bring to a simmer stirring occasionally, until the mixture becomes thick and broth absorbed.  Stir in the cookies and the remaining broth, bring to a simmer and stir occasionally until mixture thickens and oatmeal becomes softened but still has some texture to it.  Total cooking time will be about 20 minutes.  When done, stir in the parsley and cheese; adjust seasoning with salt and pepper.  Optional:  stir in cooked turkey breast or pork tenderloin to complete the meal!


Note:  Make ahead and keep warm on stove top or refrigerate covered.  Before serving, add water and gently re-heat to make the “risotto” creamy and saucy.


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