Tuesday, October 17, 2017

Crunchy Baked Chicken Tenders

Crunchy Baked Chicken Tenders: Savory Sweet and Satisfying

I have several baked chicken tender recipes on this blog, but this one intrigued me because of the method used. It is a little different than the traditional way of breading chicken.

The first difference is in breading. Panko breadcrumbs are used, which in itself is not different, however the breadcrumbs are lightly toasted before used to bread the chicken strips. The second difference is the dredging process. Typically you would dip the chicken in flour, then egg and then breadcrumbs. With this process the flour and egg step is combined into one. So now all you have to do is dip the chicken strips into two bowls not three.

Crunchy Baked Chicken Tenders

Ingredients:

  • 1 3/4 cups panko breadcrumbs
  • cooking spray
  • 1 egg
  • 1 tablespoon mayonnaise
  • 1 1/2 tablespoons dijon mustard
  • 2 tablespoons all purpose flour
  • ground black pepper, to taste
  • 1 pound boneless skinless chicken breasts

Directions:

  1. Preheat the oven to 390º F.
  2. Spread the panko out on a baking sheet and carefully spray with cooking spray, you do not want to blow the panko off of the sheet. Bake for 3- 5 minutes, or until lightly golden. Watch carefully because the panko can burn easily. Transfer the panko to shallow bowl.
  3. Place a cooling rack on a baking sheet.
  4. In a large bowl whisk together the egg, mayonnaise, mustard, flour and black pepper. Add the chicken strips and coat well with the batter.
  5. Remove one piece of chicken with one hand and place it into the panko. With the other hand coat the chicken strip in panko, pressing down to make sure it sticks. Place the chicken strip on the cooling rack. Repeat this process with the remaining chicken strips.
  6. Lightly spray the chicken strips with cooking spray and bake for 10-15 minutes, or until the chicken is completely cooked.
Enjoy!!!


Nutrition Facts

Serves: 4

Amount Per Serving

Calories 268

Total Fat

6.5g

Saturated Fat

1g

Polyunsaturated Fat

0.6g

Monounsaturated Fat

2.1g

Trans Fat

0g

Cholesterol

112.8mg

Sodium

600.3mg

Potassium

17.6mg

Total Carbohydrates

23.2g

Dietary Fiber

1g

Sugars

1.8g

Protein

27.6g

Vitamin A 1.35% Vitamin C 2%

Calcium 2.46% Iron 4.98%

*Nutritional information will vary depending on the brands you use.


*Adapted from Recipe Tin Eats.
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Monday, October 16, 2017

Stroganoff Spaghetti and Meatballs

Stroganoff Spaghetti and Meatballs: Savory Sweet and Satisfying

This dish combines spaghetti and meatballs with beef stroganoff. The result is a creamy and completely delicious dish, that will be ready in about 30 minutes.

When leftover night came around everyone wanted this dish. They loved it so much that the next leftover night they asked if there was anymore and was bummed when I told them it it was all gone.

Stroganoff Spaghetti and Meatballs

Ingredients:

  • 16 ounces spaghetti noodles
  • 2 tablespoon olive oil
  • 32 ounces frozen cooked Italian meatballs, thawed
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 cans condensed cream of mushroom soup
  • 1/2 cup milk
  • 2 tablespoon concentrated au jus sauce
  • 1/4 teaspoon cajun seasoning
  • 16 ounces sour cream

Directions:

  1. Cook the noodles according to the package directions and drain.
  2. Meanwhile, in a large skillet, heat the oil over medium-high heat. Add in the meatballs and onion. Cook for about 4-5 minutes or until the meatballs are browned. 1 minute before the meatballs are done add in the garlic.
  3. Stir in the soup, milk, au jus sauce and seasoning. Bring the mixture to a boil, reduce the heat to a simmer and cooked uncovered for 10-12 minutes or until mixture is heated through.
  4. Gradually stir in the sour cream and heat through, but do not allow the mixture to boil.
  5. Add the cooked spaghetti noodles to the meatballs and toss to combine with the sauce.
Enjoy!!!


Nutrition Facts

Serves: 8

Amount Per Serving

Calories 722

Total Fat

38.5g

Saturated Fat

17.2g

Polyunsaturated Fat

1.4g

Monounsaturated Fat

6g

Trans Fat

0.7g

Cholesterol

114mg

Sodium

1098.7mg

Potassium

190.2mg

Total Carbohydrates

59.3g

Dietary Fiber

4g

Sugars

6.7g

Protein

26.6g

Vitamin A 8.63% Vitamin C 5.87%

Calcium 21.29% Iron 12.87%

*Nutritional information will vary depending on the brands you use.


*Adapted from Taste of Home.
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Friday, October 13, 2017

Roasted Peach Muffins with Cinnamon Streusel

Roasted Peach Muffins: Savory Sweet and Satisfying

I'm not sure why it never occurred to me to put peaches in a muffin. I have used berries of all kind and apples, but peaches never crossed my mind, let alone roasted peaches. In fact I have never even roasted peaches before. But I have to say these muffins were absolutely delicious. The roasted peaches were delicious in the muffins and the streusel topping was just made them even more delicious.

Roasted Peach Muffins with Cinnamon Streusel

Ingredients:

  • 3 large peaches, cut into 1- inch sized pieces (about 2 cups)
  • 3 cups all purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 3/4 cup granulated sugar
  • 1 1/3 cups plain Greek yogurt
  • 5 tablespoon unsalted butter, melted
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup milk
  • Cinnamon Streusel

  • 1/3 cup+ 2 1/2 tablespoons granulated sugar
  • 1/4 cup+ 2 tablespoon brown sugar
  • 1/4+ 2 tablespoon chopped walnuts
  • 4 1/2 tablespoons all purpose flour
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, melted

Directions:

  1. Preheat the oven to 350º F. Place the diced peaches in a small baking dish and roast for 30 minutes.
  2. Increase the oven temperature to 400º F. Line muffin tins with liners.
  3. In a large bowl sift together the flour, baking powder, baking powder, cinnamon and baking soda.
  4. In another bowl whisk together the sugar, yogurt, melted butter, eggs, vanilla and milk. Pour the wet ingredients into the dry and mix just until incorporated. Fold in the roasted peaches and fill the muffins cups 3/4 full of batter.
  5. In a medium bowl, combine both sugars, walnuts, flour and cinnamon. Add in the melted butter and stir until everything is evenly combined. Evenly sprinkle the streusel over top of the muffins. Bake for about 25 minutes, or until an inserted toothpick comes out clean and the muffins are lightly browned.
Enjoy!!!

Notes:
The original recipe made 12 cupcakes, but I got 20 out of the batter. Part of this reason was that I used my silicone muffin liners which do not hold as much batter as paper liners.


Nutrition Facts

Serves: 20

Amount Per Serving

Calories 189

Total Fat

7g

Saturated Fat

3.2g

Polyunsaturated Fat

0.2g

Monounsaturated Fat

1.1g

Trans Fat

0g

Cholesterol

49.8mg

Sodium

66.5mg

Potassium

14.2mg

Total Carbohydrates

26.4g

Dietary Fiber

1.6g

Sugars

10.3g

Protein

5.2g

Vitamin A 4.57% Vitamin C 0.08%

Calcium 4.51% Iron 1.74%

*Nutritional information will vary depending on the brands you use.


*Adapted from Healthy Delicious.
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Thursday, October 12, 2017

Dijon and Brown Sugar Pork Tenderloin

Dijon and Brown Sugar Pork: Savory Sweet and Satisfying

Sometimes I feel bad for my husband. Being a food blogger, every time we have a meal I am asking him for his opinion. How does it taste? Would you make any changes? How's the serving size? But I don't want to rely just on my opinion and my kids opinions.

With this recipe I did not have to ask his opinion, he offered it up right away saying this was really good, the best pork I have ever made. Even better, both of my kids liked it too. I love it when we all agree on a recipe!

Dijon and Brown Sugar Pork Tenderloin

Ingredients:
  • 2 1/4 pounds pork tenderloin
  • ground black pepper, to taste
  • 4 tablespoons whole grain mustard
  • 1/2 cup brown sugar
Directions:
  1. Preheat the oven to 400º F.
  2. Season the pork with black pepper and place into a baking pan. Spread the top and sides with the mustard, the press the brown sugar into the mustard. Bake until a meat thermometer reaches 155º F, basting several times during cooking. Remove the pork from the oven and let rest about 10 minutes or until the pork reaches 165º F.
Enjoy!!!

Notes:
I used two pork tenderloins that equaled 2 1/4 pounds.


Nutrition Facts

Serves: 8

Amount Per Serving

Calories 195

Total Fat

2.8g

Saturated Fat

1.1g

Polyunsaturated Fat

0g

Monounsaturated Fat

0g

Trans Fat

0g

Cholesterol

50.6mg

Sodium

206.3mg

Potassium

0.2mg

Total Carbohydrates

13.1g

Dietary Fiber

0g

Sugars

12g

Protein

27g

Vitamin A 0% Vitamin C 0%

Calcium 0.01% Iron 11.26%

*Nutritional information will vary depending on the brands you use.


*Adapted from Rock Recipes.
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Wednesday, October 11, 2017

Bacon Cheddar Risotto

Bacon Cheddar Risotto: Savory Sweet and Satisfying

If you have never tried risotto, you really should, it is a super creamy rice. The process does require you standing over the stove for about 30 minutes, but it is well worth the effort and not really hard, just requires some time. This risotto is flavorful and cheesy with crispy bacon. Kind of like mac and cheese, just with rice.

Bacon Cheddar Risotto

Ingredients:

  • 4 cups low sodium chicken broth
  • 4 slices bacon
  • 2 tablespoons bacon grease or butter
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups arborio rice
  • 1/2 cup white wine
  • 1 1/2 teaspoons dry ground mustard
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • black pepper, to taste

Directions:

  1. In a medium pot, over low heat, warm your chicken broth. Keep the chicken broth over low heat until done with the risotto.
  2. In a large skillet, over medium-high heat. cook the bacon until crispy. Remove the bacon and place on a paper towel lined plate. Set aside.
  3. If your bacon did not produce 2 tablespoons of grease add butter. Reduce the heat to low and add the diced onion to the hot grease/butter, cooking until almost translucent. Add in the garlic and cook stirring constantly until fragrant, about 1 minute. Add in the rice and cook, stirring constantly, until the rice is lightly golden, about 1-2 minutes. Pour in the white wine and 1/2 cup chicken broth and stir constantly until all of the liquid has been absorbed. Add another 1/2 cup chicken broth and stir constantly until all of the liquid has been absorbed. Continue this process until all of the chicken broth has been used and no liquid remains.
  4. Stir in the ground mustard, cheddar cheese and sour cream. Stir until all of the cheese has melted and everything is incorporated. Season with black pepper.
Enjoy!!!


Nutrition Facts

Serves: 6

Amount Per Serving

Calories 347

Total Fat

15.4g

Saturated Fat

9.4g

Polyunsaturated Fat

0.1g

Monounsaturated Fat

2g

Trans Fat

0g

Cholesterol

53.5mg

Sodium

605.1mg

Potassium

56.2mg

Total Carbohydrates

39.6g

Dietary Fiber

0.1g

Sugars

1.4g

Protein

11.8g

Vitamin A 9.03% Vitamin C 3.21%

Calcium 16.5% Iron 0.49%

*Nutritional information will vary depending on the brands you use.


*Adapted from Frugal Living Mom
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Tuesday, October 10, 2017

Raspberry Coconut Bites

Raspberry Coconut Bites: Savory Sweet and Satisfying

I love having healthier snacks in the house so when I get the urge to snack, I do not feel as guilty about eating. And it is even better when those snacks taste really delicious and are easy to make.

Raspberry Coconut Bites

Ingredients

  • 3/4 cup coconut, plus more for rolling the bites in
  • 1/2 cup frozen raspberries
  • 1 tablespoon honey
  • 1/4 cup peanut butter
  • 1/2 cup dried cranberries
  • 1/2 cup almonds
  • 1/2 cup mini chocolate chips

Cooking Directions

  1. In a food processor add the 3/4 cup coconut, raspberries, honey, craisins, almonds and peanut butter. Pulse the mixture until it is well mixed, scraping the bowl occasionally.
  2. Place some coconut into a shallow bowl.
  3. Transfer the mixture to a large bowl and stir in the mini chocolate chips. Using a tablespoon measure scoop out the mixture and roll it into a ball. Place the ball into the coconut and roll it around to cover it in coconut. Place the bite into a resealable container and refrigerate for at least an hour.
Enjoy!!!


Nutrition Facts

Serves: 8 (2 per serving)

Amount Per Serving

Calories 291

Total Fat

16.9g

Saturated Fat

3.4g

Polyunsaturated Fat

1.2g

Monounsaturated Fat

1.8g

Trans Fat

0g

Cholesterol

0mg

Sodium

68.8mg

Potassium

112.9mg

Total Carbohydrates

31.7g

Dietary Fiber

3.6g

Sugars

24.3g

Protein

3.3g

Vitamin A 0.05% Vitamin C 3.36%

Calcium 2.69% Iron 2.79%

*Nutritional information will vary depending on the brands you use.


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Monday, October 9, 2017

Sausage, Egg and Cheese Sliders with Syrup Glaze

Sausage, Egg and Cheese Sliders with Syrup Glaze: Savory Sweet and Satisfying

The way these breakfast sandwiches come together is genius, at least I think it is genius. You can very easily make a bunch of breakfast sandwiches with little work.

Sausage, Egg and Cheese Sliders with Syrup Glaze: Savory Sweet and Satisfying

In order to make these sandwiches, you will need 3-9x13 inch baking dishes. You could do 2, but would have to rinse or wash one before assembling the sandwiches.

The genius part of these sandwiches is that the sausage and eggs both cook at the same time in a 9x13 baking dish. So when you assemble the sandwiches you place the Hawaiian rolls in a 9x13 inch baking dish and then top with the sausage and eggs, how easy is that!? The sausage and eggs are the right size.

Sausage, Egg and Cheese Sliders with Syrup Glaze

Ingredients:
  • 2- 16 ounce rolls of breakfast sausage
  • 14 eggs
  • 2- 12 count Hawaiian Sweet Rolls
  • 11 slices colby jack cheese
  • 1/4 cup unsalted butter
  • 1/4 cup maple syrup
Directions:
  1. Preheat the oven to 350º F.
  2. Pat the sausage down in the bottom of a 9x13 inch baking dish.
  3. In a large bowl add the eggs and whisk them all together. Grease a 9x13 inch baking dish very well and pour the eggs into it.
  4. Bake the sausage and eggs at the same time for about 18-22 minutes, or until the eggs are set and the sausage is completely cooked, 170º F.
  5. Keeping the rolls attached slice them in half horizontally and place the bottom halves in the bottom a 9x13 inch baking dish (I was only able to fit 20 rolls in the bottom of my 9x13 inch baking dish).
  6. Place the sausage on top of the rolls, followed by the eggs. Lay the cheese slices on top and place the top half of the rolls on. Use a knife and cut the sandwiches, following the lines of the rolls.
  7. In a microwave safe dish melt the butter and then add in the maple syrup and stir until completely mixed. Brush the syrup mixture on top of the rolls.
  8. Bake at 350º F for 10-15 minutes or until completely heated through and cheese has melted.
Enjoy!!!

Notes:
The nutritional info is calculated for 20 rolls.

Nutrition Facts
Serves: 20
Amount Per Serving
Calories 322
Total Fat
21.1g
Saturated Fat
8.4g
Polyunsaturated Fat
1.6g
Monounsaturated Fat
0g
Trans Fat
0g
Cholesterol
176.2mg
Sodium
487.1mg
Potassium
0mg
Total Carbohydrates
19.4g
Dietary Fiber
1g
Sugars
7.7g
Protein
16.6g
Vitamin A 6.4% Vitamin C 0%
Calcium 9.95% Iron 9.5%
*Nutritional information will vary depending on the brands you use.
*Adapted from the Pinning Mama.
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