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Tag Archives: Family Friendly

Flavorful chicken tenders

I’m going to be showing a chicken tender recipe that is so crispy and packed with flavor that when you bite into one, you’ll send your taste buds into a frenzy. They are messy but very easy to prepare and quickly baked in your oven; these Parmesan Ranch Chicken Tenders are sure to become a new family favorite!

Believe me on this one: everyone will LOVE this dinner!

Parmesan Ranch Chicken Tenders

Ingredients

½ C. grated Parmesan cheese
1 ½ C. crushed corn flakes
One packet of ranch salad dressing mix
2 lbs. boneless, skinless chicken tenders, patted dry
½ C. (1 stick) butter, melted

INSTRUCTIONS

Preheat oven to 350 degrees F.

1. While the oven is heating up, prepare the chicken tenders by getting a sheet of wax paper and put it on your kitchen counter. Rinse each breast with water then place them on the wax paper. Pat them dry until they are no longer wet and set aside. Line a baking sheet with foil and spray with cooking spray. Set aside.

 

2. Stir cheese, corn flakes, and dressing mix in a shallow bowl.
Place melted butter in a separate shallow dish.

 

3. Dip dry chicken in butter and then dredge in cornflake mixture. Place tenders on prepared baking sheet. Top with remaining crumbs and drizzle with any remaining butter.

 

4. Bake for about 20 minutes, or until chicken the is finished cooking, and the coating is brown and crispy.

 

 

Recipe from The Seasoned Mom

We received our new lid for our crockpot. 🙂 So, keep an eye out because beginning next week, I will start making and blogging about recipes using the crockpot. And of course, I already have several of those lined up for the next couple of weeks.

 Keep up the great work. I know you’ll be an excellent chef someday.

 

Quote of the day: “No one is born a great cook, one learns by doing”.

                                                                                                       ~Juila Child

 

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For the love of chicken

I am going to tell you as I said earlier today how to make chicken parmesan. Now I want to let you know that the dish might be a little difficult for some of you beginner cooks and maybe need more practice which is entirely fine with me but don’t let your limitations get the better of you. If you feel like you should go slow making this one, then I totally encourage you to do it. Please do not feel guilty for having to work turtle-speed when you are cooking. I have to admit one of the things I always need to remind myself when cooking is not to go super fast because if I do, I’ll accidentally skip something in a recipe.

This recipe has all of the delicious flavors of a pasta dish, except there’s no pasta in it. Which makes it a lot healthier. I made this dish for my Grandparent’s they even loved it! They gave it a 9.5-star rating.

Chicken Parmesan

Ingredients

4 slices whole-wheat bread (1-ounce each)
1 tsp dried oregano
1/2 tsp garlic powder
4 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
2 egg whites (Approximately 2 large eggs)
1/2 C. skim milk
1/2 C all-purpose flour
4 (6 ounces) skinless, boneless chicken breast halves, pounded to 1/2-inch thickness
Olive oil cooking spray
2 jars marinara sauce (about 3 1/2 cups)
3/4 C. (3 ounces) shredded part-skim mozzarella cheese
2 tbsp (1/2-ounce) shredded Parmesan

Preparing the chicken breasts

1. Get a sheet of wax paper and put it on your kitchen counter.
Rinse each breast with cold water then place them on the wax paper. Get a few paper towels to dry them off individually until they are no longer wet. Next, place the chicken onto a cutting board and pound them with your meat mallet. Set aside.

Preheat the oven to 350 degrees F.

2. While the oven is warming up, place the slices of bread in the bowl of a food processor and process until fine crumbs are formed, about twenty-five to thirty seconds. Put the crumbs on a baking sheet lined with aluminum foil and bake for twelve minutes, until golden. (You will wind up with about 1 1/3 cups toasted crumbs.)

3. In a medium shallow bowl, toss the crumbs with oregano, garlic powder, paprika, salt, and teaspoon pepper. In another bowl, whisk the egg whites and milk together. In a third shallow bowl stir together the flour, and a pinch of salt and black pepper, if desired. Dip each piece of chicken, one piece at a time, in flour, shaking off excess, then egg, then breadcrumbs, shaking off excess.

4. Increase oven temperature to 400 degrees. Place breaded breasts in a glass baking dish lined with foil and spray on each side with non-stick cooking spray, about five seconds total per side. Bake chicken breasts for forty-five minutes to an hour or until cooked through and crumbs are browned. Then about half way through cooking cover chicken with marinara sauce, mozzarella, and parmesan and return to oven for an additional ten to fifteen minutes, until cheese is bubbling.

Court’s Cooking Notes:

My hope and prayer is that my blog will help you feel more confident cooking with an oven. I know it might sound ridiculous but one of the things I used to do and occasionally still do whenever I get nervous using it is I like talking to the oven lol. One of my most-liked phrases I say in a stern tone is “Alrighty oven I am the BOSS and am in control of you today and will not let you mess with my brain.” Believe it or not, it actually works. I won and still am winning every single battle when I play this trick. Lol, if you require some humor while you cook then I recommend you giving your oven a small chat.

Making tomorrow’s dish will be easy as pie. I promise! 🙂

Thank you very much for reading.

 

 

 

Adapted from Food Network

 

A love for Barbcue

 

I want to share with you what I enjoy using for when I’m cooking, and that is my crock pot. Why you might ask??? Because all you have to do is dump all of the ingredients (for whatever the recipe calls) into the pot, turn it on and forget it for a few hours during the day and when dinner time rolls around your food is ready to eat.

Here is what I usually do when I find a dish I want to cook. I typically start in the mornings, so that it will take all day. I always make sure to read the list of ingredients and directions thoroughly, so that I don’t forget anything. Then I will get the appropriate size pot, and the things needed for the recipe, and dump all of the ingredients into the bowl. Then turn on the heating base to the appropriate heat setting. Cover, and let the crockpot do the rest of the cooking. Lol, that is my all time favorite part of when I get to have the pleasure of using that incredible cooking machine.

Do you know what else I like? I love pulled pork sandwiches. They are amazing! Here are three reasons why they’re my fave; 1. Very messy 2. Delicious 3. Last but not least it’s incredibly satisfying. 🙂

I want to share with you this Slow Cooker Texas Pulled Pork Sandwich recipe. They are 100% tasty and incredibly easy to prepare. Oh get this you don’t have to eat it as a sandwich you either can eat it with a slice of cheese or just by itself. Whichever way you decide how to devour this I promise you won’t be complaining. Enjoy!

Slow Cooker Texas Pulled Pork Sandwiches

Ingredients

One tsp of vegetable oil
1 4 lb pork shoulder roast
1 C. Sweet Baby Ray’s barbecue sauce
1/2 C. apple cider vinegar
1/2 C. chicken broth
1/4 cup of light brown sugar
1 Tbsp of yellow mustard
1 Tbsp Worcestershire sauce
1 Tbsp of chili powder
One extra large onion chopped
Two large cloves garlic, crushed
1 1/2 tsp dried thyme

Optional:
8 Hamburger buns split
Two tablespoons of butter
Cheese slices

Directions

1. Pour the vegetable oil into the bottom of the of a slow cooker. Place the pork roast into the slow cooker, pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and tyme. Cover and cook on low for six to seven hour or until the roast shreds easily with a fork.

2. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.

3. Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down in a skillet over medium heat until golden brown. (If you don’t feel 100% comfortable using a hot skillet on the stove at the moment then it’s totally okay. 🙂 However, if you still would like to toast your bread, then I prefer using a toaster (And yes even I use it) because you don’t have to worry about burning yourself as much. After toasting get a spoonful of pork and spread on the toasted bread and Oh, I am HUGE cheese fan, so if you are a cheese lover like me, you can put a slice on top of your lovely masterpiece. Then you’re ready to eat. Enjoy! 🙂

After you’ve finished eating be sure to wait until the crock pot is completely cooled before you put away the leftovers.

Just a few things: if you have sensitive eyes and cutting onions make your eyes water, don’t feel embarrassed because I always cry lol. I know it might sound silly, but one thing that has worked for me so far is wearing my swim goggles. If you don’t want your eyes to water and sting; then my suggestion to you is wearing swim goggles (If you own a pair) or do whatever works while you’re cutting up the onion. Also, if you have a food processor you can put the onion in it little at a time to chop it up. I typically will put an onion in my food processor to speed things up a bit. If you don’t have a clue what I’m talking about or don’t own one of the kitchen appliances I’ve mentioned today in today’s post that is entirely fine with me, there will be links to websites on my links page for what they are and where you can buy them.
Next week I will be telling you about how to make a beloved Mexican dish into soup using the crockpot, cooking homemade sloppy joes on the stove and roasting broccoli in the oven. I know it’s crazy scary stuff for some of you readers but, YOU CAN DO IT!!! 🙂

Recipe adapted from All Recipes

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