sauce

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.

Prior to meeting my husband, I never had bread pudding. Given the choice, I always choose a dessert that includes chocolate. Once we got married he happened to ‘mention’ to me that his favorite dessert was bread pudding. And then for his birthday dinner he requested bread pudding for dessert. Suddenly he was doing a lot of talking about this bread pudding.

And so I starting doing some research and comparing recipes. There are tons of them out there. We also started ordering bread pudding desserts at restaurants every now and again, so I got a good sampling. Personally, I found most of them much too dense and sweet for my liking. My husband’s only request (demand) was that there be no raisins whatsoever. None. Apparently the inclusion of raisins completely ruins the dessert (in his opinion).

My guess is I only had to make bread pudding 2 times before I got it exactly how we like it. By the 3rd time it was perfect, just the right amount of bread, not too much sugar and the perfect amount of pecans to give it that crunch it absolutely needs. And the whiskey cream sauce? Totally makes the dessert!

I am proud to say my husband, the connoisseur of bread pudding, told me this is the best bread pudding he has ever had. He might be exaggerating a bit due to the fact that he is married to me, but I have to say I agree with him. It is delicious and so easy to make, it takes all my willpower to not make it once a week!

If you need an amazing, easy dessert to add to all the pecan and pumpkin pies on your Thanksgiving table this week, try this one. You won’t be disappointed.

Here’s what you will need to serve 4-5 people…

Recipe

5 cups day old challah bread, cubed into 1 inch pieces

2 eggs

2 Tbsp vanilla

2 cups whole milk

1 cup sugar

2 Tbsp melted butter, cooled

pinch of cinnamon

pinch of salt

1/4 cup chopped pecans

Whiskey Cream Sauce

1/4 cup sugar

1/2 stick of butter

1/4 cup heavy cream (heaping)

1/8 cup Jack Daniels

pinch of salt

Method

The bread needs to be somewhat dried out, so if it is not old bread that is already dried out cut the bread into cubes and bake on a sheet pan in a 275 degree oven for about 10-15 minutes or so until the cubes are lightly toasted. Allow to cool. Place in a baking dish (approximately 8×10 in size). The bread should fit tightly in the baking dish.

Preheat oven to 325 degrees.

In a large bowl, whisk eggs, melted and cooled butter, vanilla and milk. Add the sugar and mix until incorporated. Pour liquid over all the bread cubes, pressing the bread down slightly to ensure most of the bread is covered with the liquid. Scatter chopped pecans over the top and place in the oven to cook for approximately 45 minutes until golden brown and puffed. It will soon deflate, don’t worry, that’s normal.

While the bread pudding is cooking, start on the whiskey cream sauce. Basically just add all the ingredients into a small saucepan over medium low heat and cook, stirring until everything is melted and gently boiling. Remove from heat and use when needed. You might need to reheat this mixture a bit and stir again. If there is any leftover sauce, store in the refrigerator and reheat gently.

Portion out the bread pudding into bowls and drizzle the whiskey cream sauce over the top. I like to just moisten the bread pudding with the sauce, not drench it. If you prefer to have your bread pudding soaking in the cream sauce you might want to double the sauce recipe.

Whiskey Cream Sauce courtesy of The Pioneer Woman

Classic Bread Pudding

Author: Feasts And Fotos

Ingredients

5 cups day old challah bread, cubed into 1 inch pieces
2 eggs
2 Tbsp vanilla
2 cups whole milk
1 cup sugar
2 Tbsp melted butter, cooled
pinch of cinnamon
pinch of salt
¼ cup chopped pecans
Whiskey Cream Sauce
¼ cup sugar
½ stick of butter
¼ cup heavy cream (heaping)
⅛ cup Jack Daniels
pinch of salt

Method

The bread needs to be somewhat dried out, so if it is not old bread that is already dried out cut the bread into cubes and bake on a sheet pan in a 275 degree oven for about 10-15 minutes or so until the cubes are lightly toasted. Allow to cool. Place in a baking dish (approximately 8x10 in size). The bread should fit tightly in the baking dish.
Preheat oven to 325 degrees.
In a large bowl, whisk eggs, melted and cooled butter, vanilla and milk. Add the sugar and mix until incorporated. Pour liquid over all the bread cubes, pressing the bread down slightly to ensure most of the bread is covered with the liquid. Scatter chopped pecans over the top and place in the oven to cook for approximately 45 minutes until golden brown and puffed. It will soon deflate, don't worry, that's normal.
While the bread pudding is cooking, start on the whiskey cream sauce. Basically just add all the ingredients into a small saucepan over medium low heat and cook, stirring until everything is melted and gently boiling. Remove from heat and use when needed. You might need to reheat this mixture a bit and stir again. If there is any leftover sauce, store in the refrigerator and reheat gently.
Portion out the bread pudding into bowls and drizzle the whiskey cream sauce over the top. I like to just moisten the bread pudding with the sauce, not drench it. If you prefer to have your bread pudding soaking in the cream sauce you might want to double the sauce recipe.