Friday, June 24, 2016

Baked Chicken Tenders


Hello Friday! I am so glad it is almost the weekend. This week was super busy at work. Mr. J was gone. I don't know how single parents do it. Between work and managing Miss O on my own the week went by fast but the days were super long. I am exhausted.

To make it manageable with all of the moving parts I tried to simplify and plan ahead as much as possible. This little gem of a dinner was super easy to throw together and was fairly quick with cooking time. Miss O knows that once we are in the kitchen food is coming.  Her waiting time is about 5 minutes. Thus any meal that takes longer than 15 minutes to cook is pretty much a no go unless we can do it on the sly. 


We have been doing a lot of grilling and it was nice to have something baked for a change.   The chicken tenders are dredged in flour, egg bath and then a mixture of flour, breadcrumbs and cornmeal, and then baked on a cookie sheet. The potatoes and green beans were cooked together on a separate cookie sheet.  Two cookie sheets and a complete dinner. This wasn't too fancy but a great meal, comforting meal.

Baked Chicken Tenders

by Emily Morris
Prep Time: 10 minutes
Cook Time: 12-15 minutes
Keywords: bake entree chicken
Ingredients (serves 4)
  • 1 1/2 pounds chicken tenders
  • 1 cup flour, divided
  • 1/2 cup breadcrumbs
  • 1/2 cup cornmeal
  • 2 eggs, beaten
  • Salt and black pepper
Instructions
Preheat oven to 375F. Spray a baking sheet with oil.

Season the chicken tenders with salt and black pepper.

In a shallow dish, season 1/2 cup of flour with salt and black pepper.

In another shallow dish beat the eggs.

In a third shallow dish, place the other 1/2 cup of flour, breadcrumbs and cornmeal.

Dredge the chicken tenders in the flour to coat, shaking off any excess flour. Dip the floured chicken tenders into the egg and finally, coat the chicken tenders with the breadcrumbs.

Place the breaded chicken tenders onto a baking sheet and bake in the oven for 12-15 minutes, until golden brown.
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Thursday, June 23, 2016

Pineapple Vinegar Broccoli Coleslaw



My mind is a bit blown away that it is almost the fourth of July. I really think each month disappears before my eyes.  I am happy for the fourth because we are going on vacation with family.  My brother and his family will be in the States and all of the kids will be able to play.  I cannot wait. Last time the two babies were really just babies.  Now they are full blown toddlers and I hope they love and play together. 


This past week also turned hot. It has been gorgeous weather so far, sunny days but cool breeze and I haven't thought twice about dinner plans or turning on the oven. However, temperatures soared earlier this week and I tried to think of easy meals with limited oven use.  

I made this broccoli coleslaw as a side to a grilled BBQ chicken dish and it totally hit the spot. Coleslaw is typically off limits for this gal as it is full of the dreaded mayo.   I won't go near it.  This recipe however uses apple cider vinegar to soften the veggies and is sweetened with crushed pineapple and dried cranberries. Sound delicious?  Well, no worries because it is!


I am still too worried to give Miss O raw veggies like this but she enjoyed partaking on a few stray cranberries. I thought this would be more of a "me" dish but even Mr. J dug right in and had a huge serving. This is perfect for a make ahead dish or a picnic side.  I know this will be a repeat over and over again this summer. 

Pineapple Vinegar Broccoli Coleslaw

by Emily Morris
Prep Time: 5 minutes
Cook Time: 4 hours chill time
Keywords: raw side salad broccoli July 4th summer
Ingredients (serves 4)
  • 1 - 12 oz bag of broccoli coleslaw mix
  • 1 - 8 oz can crushed pineapple
  • 1 Tbsp sugar
  • 1/3 cup cranberries
  • 2 tsp apple cider vinegar
  • 2 Tbsp Dijon mustard
Instructions
In a large bowl mix together all of the ingredients. Toss thoroughly to incorporate liquids completely with the broccoli coleslaw mix. Add salt and pepper to taste if desired. Chill for at least 4 hours before serving.
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Wednesday, June 22, 2016

Chocolate Peanut Butter Graham Cracker Sandwiches #‎thebookclubcookbookCC

I have chocolate for you all today. Not just chocolate but little sandwiches made of chocolate and peanut butter and graham crackers. It truly is heaven in your mouth. This beauties came about for the June posting of #‎thebookclubcookbookCC and honoring the book Chocolat. I was a fan of the book and the movie before June. It was fun to reread the book. Being a fan of chocolate and France, well it was a good time. 



Not familiar with the #thebookclubcookbookCC?  Well it's a group of 11 bloggers where each month we pick a book, to read or not is up to you, and then make a recipe either from The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club’s Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp or something inspired by the book. If you are interested in joining see this post from Camilla, our leader or Sarah's invitation for June.

There is a giveaway at the bottom of this post for  two copies of The Book Club Cook Book so keep reading. 




The recipes for this month were hot chocolate and chocolate fondue. Both super tempting. Hot chocolate or chocolat chaude is a prominent feature in the book but given it is June and the temps are creeping up I didn't think it would timely to post a hot chocolate recipe. 

There are many themes to Chocolat intertwined between the characters of a small French town: good vs. evil, love and dogma.
For me their there was a sense of doing good for one's soul, a necessity to such. And like the novel I am a big fan of indulgence through food, mainly chocolate. 




These little sandwiches were pure indulgence.  Chocolate, graham crackers, peanut butter and more chocolate. One little one was enough to transport me to a feeling of calmness after a long hectic day. The ability to stop and forget everything else for just one moment to enjoy this chocolate treat. 



Want to join in the fun? Here's how to participate in The Book Club Cookbook Cooking Crew #thebookclubcookbookCC:

1. Draw inspiration from the chosen recipe.
2. Blog about it! It doesn't have to be a lengthy post. Just share your dish.
3. Include a linkback to the hosting blog somewhere in your post.
4. Your post must be current to June. Of course,we don't mind if your post is linked to other events. The more, the merrier!
5. Send your entries to Sarah at sstratton0325 (at) yahoo (dot) ca, and please be including:
     ~Your name
     ~Your blog's name and URL
     ~The name of your dish and the permalink to the specific post you'resubmitting
     ~Attach a photo of any size (or just give me permission to"pull" one from your post) 
     ~Indicate #thebookclubcookbookCC, especially if you post to other social media

Deadline for submission is: June 30, 2016
*watch for the roundup to be posted shortly after this deadline! 


Be sure to check out the other bloggers participating as well!





Chocolate Peanut Butter Sandwiches

by Emily Morris
Prep Time: 30 minutes, plus chill time
Keywords: no bake chocolate peanut butter
Ingredients (12 sandwiches)
  • 6 graham cracker sheets, broken in half
  • 3 cups milk chocolate chips, divided
  • 1 Tbsp butter, divided
  • 1 cup creamy peanut butter
  • ½ cup powdered sugar
Instructions
Line a cookie sheet with wax paper or parchment paper.

Melt 1½ cups of the chocolate chips and 1 Tbsp of butter in a microwave safe bowl or big glass measuring cup. Stirring at every 20 second intervals until fully melted and smooth.

Dip each graham cracker half into the chocolate, tapping or gently scraping off the excess chocolate. The graham cracker should be totally covered.

Set each chocolate covered graham cracker on the cookie sheet and place in the freezer to set up quickly.

While the chocolate covered graham crackers are setting up, make the peanut butter filling by mixing the peanut butter and powdered sugar. Mix until smooth and creamy. Roll into 12 equal dough balls and chill in the freezer for about 15 minutes.

Pull out the chilled chocolate covered graham crackers and peanut butter balls. Gently flatten the peanut butter balls to the size of the graham cracker and place it on the chocolate graham. Gently spread it to the edges so it's evenly distributed. Be careful not to break the graham cracker pieces.

Melt the other 1½ cups of chocolate chips with 1 Tbsp of butter. Stirring until smooth. Gently spoon chocolate over the peanut butter layer and spread around with a spoon covering the top and sides. Put back in the freezer to set up (about 15 - 20 minutes).

If you want to be fancy, pull out and drizzle left over chocolate over the top of each graham cracker.

Store in the fridge in an airtight container for up to a week.
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Giveaway
This month Sarah at Thing I Make (for Dinner), this month's host, is giving away two copies of the book.* Enter to win a copy of the cookbook so you can join us in future months, if you wish!

TWO of our lucky readers - US and Canada only! - can enter to win a copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp, courtesy of Tarcher-Penguin. Giveaway runs from June 1st till June 30th at 6 o'clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the web, on Facebook, on Twitter, and on Pinterest.

a Rafflecopter giveaway
*Disclosure: Sarah received a complimentary copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp as an opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.

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