Chicken Tenders with Honey Mustard Sauce

January 28, 2015 by Susan

The big game is this weekend and that means we get to eat things this Sunday that we normally would not. Right? Cheesy dips. Sticky, gooey chicken wings. Let’s do it!

Ok, so if you are not willing to let this Sunday be a huge ‘cheat day’ from your regular eating pattern you can make these chicken tenders. You might think they would be bad for you, but they are not. There is no egg and flour or frying involved. Just some buttermilk, breadcrumbs and cheese. And they are baked! Even though they are not fried, they still are slightly crunchy on the outside and tender and juicy on the inside.

These chicken tenders would make a wonderful appetizer but, truthfully, we often eat these as a meal. The preparation is quick and easy and if you pair it with a cup or bowl of soup (which we do) you will be satisfied. Depending on the size of the tenders, of course. Most of the time the tenders are quite large so eating 4-5 each is usually enough. I love honey mustard sauce for these (a little more honey tasting than mustard), however, feel free to use your favorite sauce. We sometimes use BBQ sauce.

Although I am not a huge follower of football during the season, I do love watching the Superbowl. Mostly for the commercials and the half-time entertainment. This year I don’t think I’m going to go crazy with all the fried food and cheesy goodness. Instead, I am going to make these. I’ll feel better about things and I won’t have to log in extra time on the elliptical machine. And that is always a good thing!

Here’s what you will need to make approximately 15 tenders…

Recipe

1-2 packages chicken tenders

buttermilk

1/2 cup panko, mounded

1/2 cup Italian Seasoned Breadcrumbs, mounded

1/3 cup grated Parmigiano-Reggiano cheese

salt & pepper to taste

Honey Mustard Sauce

3 Tbsp honey

2 Tbsp mustard

1/2 tsp mayo

lemon juice (about 10 drops)

salt & pepper to taste

Method

In a medium bowl add the chicken tenders and enough buttermilk to cover all the chicken. Allow to marinate in the refrigerator for at least one hour, preferably 4-5 hours.

Preheat oven to 500 degrees.

In a flat, rimmed pan add the panko, seasoned breadcrumbs, cheese, salt & pepper. Mix with your fingers until ingredients are fully incorporated.

Line a large baking sheet with parchment paper. Spray parchment paper with cooking spray.

Once the chicken is done marinating, remove from refrigerator. Take one tender at a time, drain off some of the buttermilk and dredge it in the bread crumb mixture. I use tongs for this and I usually pat down the breadcrumbs on each side. Lift out of the breadcrumb mixture and gently shake off any excess. Lay on the baking sheet. Continue with all the tenders.

Once you have all the tenders lined up drizzle a touch of olive oil over each one. Place in the oven for approximately 15-17 minutes total, flipping over when the bottoms are starting to turn golden (after about 8-10 minutes or so). I usually don’t cook the 2nd side for as long as the first side.

Meanwhile, prepare the honey mustard sauce by simply adding all ingredients to a small bowl and mixing well. Set aside.

Allow tenders to cool slightly (they will be piping hot!) and serve with the honey mustard sauce for dipping.

Recipe adapted from Giada De Laurentiis

Chicken Tenders with Honey Mustard Sauce

Author: Feasts And Fotos

Ingredients

1-2 packages chicken tenders
buttermilk
½ cup panko, mounded
½ cup Italian Seasoned Breadcrumbs, mounded
⅓ cup grated Parmigiano-Reggiano cheese
salt & pepper to taste
Honey Mustard Sauce
3 Tbsp honey
2 Tbsp mustard
½ tsp mayo
lemon juice (about 10 drops)
salt & pepper to taste

Method

In a medium bowl add the chicken tenders and enough buttermilk to cover all the chicken. Allow to marinate in the refrigerator for at least one hour, preferably 4-5 hours.
Preheat oven to 500 degrees.
In a flat, rimmed pan add the panko, seasoned breadcrumbs, cheese, salt & pepper. Mix with your fingers until ingredients are fully incorporated.
Line a large baking sheet with parchment paper. Spray parchment paper with cooking spray.
Once the chicken is done marinating, remove from refrigerator. Take one tender at a time, drain off some of the buttermilk and dredge it in the bread crumb mixture. I use tongs for this and I usually pat down the breadcrumbs on each side. Lift out of the breadcrumb mixture and gently shake off any excess. Lay on the baking sheet. Continue with all the tenders.
Once you have all the tenders lined up drizzle a touch of olive oil over each one. Place in the oven for approximately 15-17 minutes total, flipping over when the bottoms are starting to turn golden (after about 8-10 minutes or so). I usually don't cook the 2nd side for as long as the first side.
Meanwhile, prepare the honey mustard sauce by simply adding all ingredients to a small bowl and mixing well. Set aside.

Candied Bacon

October 21, 2014 by Susan

This post comes with a stern warning: These. Are. Addicting.

At first glance, this idea of candied bacon might sound a bit strange to some of you. Those that shy away from salty and sweet things mixed together might initially reject this (as did my husband). But once you eat it you will see that the concept of sweetening up salty bacon is rather genius. And you must try it.

Not only does this recipe sweeten up the bacon, but also adds a smoky element from the chili powder. It is a wonderful mix of salty, smoky and sweet. None of the flavors are too bold.

I have made this candied bacon several times and each and every time notice the same exact thing: we can’t stop eating it. There is something about them (probably the fact that it’s BACON) that pulls me back to grab another one. Again and again. And the next thing you know, the entire batch is gone.

When serving these I prefer to cut each strip of bacon in half. I think it makes them easier to eat and makes you feel like you are eating more than you actually are (something I strive for when eating bacon). Also, they are best served warm, not hot. Once they cool down a bit the flavor really comes forward.

These strips of candied bacon will be a permanent addition to the menu at every get together I have. Yes, they are a wonderful finger food to serve with appetizers, however, I’m sure leftovers (but you won’t have any) would be wonderful crumbled in a salad or placed in a sandwich.

Here’s what you will need to make approximately 16 slices of bacon…

Recipe

16 slices thin cut bacon

1/3 cup light brown sugar, tightly packed

1 tsp chili powder (heaping)

1/2 tsp cinnamon (heaping)

Method

Preheat oven to 400 degrees.

Line 2 large baking trays with two layers of tin foil. Lay a cookie cooling rack in each baking tray.

Trim bacon of any excessive fat (mostly on the ends).

Mix brown sugar, chili powder and cinnamon in a small baking dish or tray with sides. One at a time, lay bacon slice in spice mixture, pat down and sprinkle spices all over each piece of bacon. Lay bacon on cooling racks.

Bake for approximately 15 – 17 minutes. Remove from oven and allow bacon to cool on racks. During cooling time, move each piece of bacon slightly once (with tongs) so they don’t stick to the rack.

Candied Bacon

Author: Feasts And Fotos

Ingredients

16 slices thin cut bacon
⅓ cup light brown sugar, packed
1 tsp chili powder
½ tsp cinnamon

Method

Preheat oven to 400 degrees.
Line 2 large baking trays with two layers of tin foil. Lay a cookie cooling rack in each baking tray.
Trim bacon of any excessive fat (mostly on the ends).
Mix brown sugar, chili powder and cinnamon in a small baking dish or tray with sides. One at a time, lay bacon slice in spice mixture, pat down and sprinkle spices all over each piece of bacon. Lay bacon on cooling racks.
Bake for approximately 15 - 17 minutes. Remove from oven and allow bacon to cool on racks. During cooling time, move each piece of bacon slightly once (with tongs) so they don't stick to the rack.

Stuffed Potatoes

June 29, 2009 by Susan

It’s 4th of July week (already?!) and everyone is preparing for BBQ’s. And praying for good weather, considering it’s rained practically every day this month. Awful! Well, keeping positive, here’s a post on delicious stuffed potatoes that are just perfect for a summer BBQ – rain or shine.

I’ve been making these stuffed cuties for a few years now and every time I do people rave about them. They are delicious and the perfect one or two bite appetizer. Basically, they are stuffed little red potatoes. The filling is creamy with a slight sharpness in the background from the blue cheese. If you don’t love blue cheese, cut back on how much you include. I usually don’t use the entire 1 cup, I add a little at a time and taste.

When making them, allow for 3-4 halves (2 potatoes) per person, at least. They will be devoured.

Here’s what you will need to serve approximately 10-12 people…

Recipe

24 new red potatoes, halved lengthwise

2 teaspoons extra-virgin olive oil

1 1/2 cup sour cream

1 cup crumbled blue cheese (I end up using 3/4 cup usually)

1/2 cup crumbled, cooked bacon, plus more for garnish

1/3 cup (heaping) chopped parsley, plus more for garnish

1/4 red onion, finely chopped, plus more for garnish

Method

Preheat the oven to 400 degrees.

Toss the potato halves with olive oil and mix well until each half is coated. Place cut side down on a baking sheet and bake until the skins are crisp and the potatoes are tender, roughly 30 minutes. The original recipe states 20-25 minutes, but in my oven it takes more like 30-40 minutes. Allow potatoes to cool.

Gently scoop out the center of each potato half and place in a medium bowl. Using a small ice cream scoop or melon baller is sometimes helpful for this step. You do not need to make yourself nuts getting all the potato out of the skin, some can remain inside. Actually, it’s best if some does remain inside, it will make the potato boats more sturdy. To the bowl add the sour cream, blue cheese, bacon, parsley and onion. Stir to mix together.

Fill each potato skin with the sour cream mixture and top each potato with more bacon, onion and parsley.

This recipe is adapted from the Grucci family.

Stuffed Potatoes

Author: Feasts And Fotos

Ingredients

24 new red potatoes, halved lengthwise
2 teaspoons extra-virgin olive oil
1½ cup sour cream
1 cup crumbled blue cheese (I end up using ¾ cup usually)
½ cup crumbled, cooked bacon, plus more for garnish
⅓ cup (heaping) chopped parsley, plus more for garnish
¼ red onion, finely chopped, plus more for garnish

Method

Preheat the oven to 400 degrees.
Toss the potato halves with olive oil and mix well until each half is coated. Place cut side down on a baking sheet and bake until the skins are crisp and the potatoes are tender, roughly 30 minutes. The original recipe states 20-25 minutes, but in my oven it takes more like 30-40 minutes. Allow potatoes to cool.
Gently scoop out the center of each potato half and place in a medium bowl. Using a small ice cream scoop or melon baller is sometimes helpful for this step. You do not need to make yourself nuts getting all the potato out of the skin, some can remain inside. Actually, it's best if some does remain inside, it will make the potato boats more sturdy. To the bowl add the sour cream, blue cheese, bacon, parsley and onion. Stir to mix together.
Fill each potato skin with the sour cream mixture and top each potato with more bacon, onion and parsley.