Category: Food

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Perfect Crispy Chicken Tenders

I’m thinking that being able to make an honest to goodness crispy chicken tender — just like way better than what you’d buy at some fancy, expensive restaurant should make you a really valuable woman. Don’t you think? I expect the marriage proposals to come flooding in–non-stop.

Ok, no I don’t. But I’ll tell you this…

If I was married to some cute little Scottish farmer man–he would be falling madly in love with me all over again because, you see, I’m magic.

I can make Crispy Chicken Tenders.

Oooh, ooooh, oooh–so can you…

Put two cups of flour in a bowl.

Add 1-1/2 Tbsp Seasoning Salt. If some other chickeny spices sound good to you, add them to the flour.  Personally, the seasoning salt works for me.

Soak a package of boneless, skinless chicken tenders in buttermilk for about 20 minutes. You may be asking, “how much buttermilk, lady. How much?” I’d say about 1-1/2 -2 cups. Save some for later.

Mix seasoning spices into the flour.

Ok, it’s later. Drizzle a few drops of butter milk onto the flour mixture. “Why?” you may ask. Well,  I can’t tell you yet.

Fluff the buttermilk drops into the flour mixture with a fork…

…until little crumbles form.

Dip each piece of chicken into the flour mixture. Isn’t it cool how the crumbly pieces actually stick to the chicken? Remember the drizzling buttermilk? That’s why.

Deep fry the tenders until golden brown–about 3 minutes on each side.

Remove from heat and cool on paper towels. Look at all that crunchy stuff!

The temptation will be to grab one and take a big bite–but be warned–these things are dreadfully hot. So let them sit for awhile, while you make a salad or something.

Oh, I know…

How about if you just bask in the glow of perfect Crispy Chicken Tenders, and your magic-ness.

You’re gonna make lots of friends now.

And if you happen to see my little farmer man with the Scottish accent wandering around out there somewhere, nudge him in the right direction.

He really doesn’t know what he’s missing.

I found this recipe on Pioneer Woman. So there.
4.9 from 11 reviews
Perfect Crispy Chicken Tenders
 
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Ingredients
  • 2 Cups flour
  • 1-1/2 Tbsp Seasoning Salt
  • Boneless Chicken--cut in strips
  • Buttermilk
Instructions
  1. Put two cups of flour in a bowl.
  2. Add 1-1/2 Tbsp Seasoning Salt.
  3. Soak a package of boneless, skinless chicken tenders in buttermilk for about 20 minutes.
  4. Mix seasoning spices into the flour.
  5. Drizzle a few drops of butter milk onto the flour mixture
  6. Fluff the buttermilk drops into the flour mixture with a fork until little crumbles form.
  7. Dip each piece of chicken into the flour mixture.
  8. Deep fry the tenders until golden brown–about 3 minutes on each side.
  9. Remove from heat and cool on paper towels. Look at all that crunchy stuff!
 
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Get a Load of These…

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By load I mean…

busload.

So, there we were, April, the babies and I driving along, minding our own business.

I casually say, “Hey did you know there’s a new bakery in Provo, on University. It sounds cute–Fairy something.”

She says, “Ooooh. Let’s go. Right now.”

Pretty sure she meant, “Right now before we have time to think about it more clearly. Right now, before we have a decent, low fat breakfast of Cheerios and half a banana…for the 27th morning in a row. Right now before we add up the treadmill time this trip will surely cost us.”

As we drove around in the strip mall, trying to find the silly place, I’m looking on both sides of the street, saying, “Where? Where is it?”  Then, suddenly, as if someone turned on a huge floodlight–which would have been completely unnecessary, since it was 10:00 in the morning–but you know–like that, we could just FEEL that the place was near. Turning in slow motion, to the right…we found it.

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Sweet Tooth Fairy Bake Shop

Oh my…I think the theme song to Gone With the Wind might have been playing right about now.

We unbuckled the babies and walked cautiously towards the shop. I had goose bumps up and down my arms—no doubt because of the music–and had to suppress the urge to giggle like a 4 year old.

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Now, please believe me–I tried to be mature about this. You need to understand that this place was so perfect, all pink and sparkly and fairies and magic–and I haven’t even mentioned the cupcakes yet. That is because as I remember the experience my breathing screws up. I think I may be hyperventilating.

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The frosting alone was worth the trip. Heck, looking at the frosting alone, was worth the trip. Wisely,  April has a wrangle grip on Beckham and I had Lily on my hip to avoid any Tasmanian-type rampage. And how could we have blamed them if they had gone completely berserk? We were having a hard time not licking the glass ourselves. The only words that would come out of my mouth were, “Oooohh…man. We’re in so much trouble.”

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Sixteen month old, Lily takes one look at the display cases filled with enough sugar to send any regular Jane into a diabetic coma, points to the tray full of  cupcakes and says, “Do it!”

I couldn’t agree more.

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The pretty little gal behind the counter would have to admit that once we got the uncontrollable shaking stopped, we were pretty rational.  One each, we told ourselves. That didn’t work because I wanted the Key Lime but I needed the Strawberry Shortcake. So naturally that meant that April needed to choose two–just to be fair. She chose orange and peanut butter cup.

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Now most people know that you really can’t put four cupcakes in a box that is designed to hold six cupcakes. It totally messes up the balance of the box-not to mention life in a parallel universe, plus those empty spaces just look stupid.  There was nothing for it but to choose one more…each. She chose the vaNIEla (Named after Stephanie Nielson of NieNie dialogue fame) and I chose chocolate mint–because I had no choice. It was calling to me.

We came promptly home and cut the gooey little beauties in fourths so that we could all have a taste of each. They were all wonderful–of course, but Key Lime is worth crawling to Denver and back for…in my opinion. April’s favorite was the orange. Jillian loved the peanut butter cup. I’ll get back to you on Lyndi’s favorite.

What a heavenly, magnamonious, perfectly perfect afternoon.

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Oh, and no, we didn’t tell the men. What they don’t know, we don’t have to share.

hee hee…

 

 

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Week 10 Food Storage Prompt:

4 cans of tuna; 4 boxes of macaroni and cheese.

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Chocolate Caramel Cookies


If you’ve every wanted to say the words, “Mom loves me the best…” and mean it, here’s your chance to make it happen. No lie.

Just give her these, and she’ll forget she even has other kids.

Try to remain calm…

Ingredients:

1 cup butter

1 cup sugar

1 cup brown sugar

2 eggs

2 tsp. vanilla

2-1/2 cups flour

3/4 cup cocoa

1 tsp. baking soda

3 Heath candy bars (chocolate covered toffee)

1- 12 oz bag Rolos

Preheat oven to 375 degrees. Beat butter and sugars until fluffy, then add eggs and vanilla and beat well. In a separate bowl, mix flour, cocoa and baking soda. Add flour mixture to sugar mixture a little bit at a time and blend well. Cover and chill dough for about 30 minutes.

Chop Heath bars into small pieces. Place in a small bowl and toss with 1 Tbsp sugar.

Once the dough has chilled, wrap a piece around each unwrapped caramel…

forming a 1 inch ball and covering the candy completely.

Roll dough ball into the candy topping—

then place on parchment -lined baking sheet.

Bake for 7-10 minutes. Cookies will look quite soft, but do not over bake.

Cool in pan slightly, then move to a counter to finish cooling. Store in a covered container.

Makes about 4 dozen of the most decadent little things you’ve ever tasted…in your livin’  life.


Chocolate Caramel Cookies
 
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Ingredients
  • 1 cup butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 2-1/2 cups flour
  • ¾ cup cocoa
  • 1 tsp. baking soda
  • 3 Heath candy bars
  • 1- 12 oz bag Rolos
Instructions
  1. Preheat oven to 375 degrees.
  2. Beat butter and sugars until fluffy, then add eggs and vanilla and beat well.
  3. In a separate bowl, mix flour, cocoa and baking soda.
  4. Add flour mixture to sugar mixture a little bit at a time and blend well.
  5. Cover and chill dough for about 30 minutes.
  6. Chop Heath bars into small pieces.
  7. Place in a small bowl and toss with 1 Tbsp sugar.
  8. Once the dough has chilled, wrap a piece around each unwrapped caramel forming a 1 inch ball and covering the candy completely.
  9. Roll dough ball into the candy topping then place on parchment -lined baking sheet.
  10. Bake for 7-10 minutes. Cookies will look quite soft, but do not over bake.
  11. Cool in pan slightly, then move to a counter to finish cooling.
  12. Store in a covered container.

 

 
 
 
 
 
 

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The Ancient Art of Omelet

Having “sporty” boys in our house always means—that eggs are on the menu. Anytime. Any way.

Want to strike terror in the heart of one of my sons? Just shout, “We’re out of eggs!”

I’m not kidding.

Many a job in these parts, has been accomplished with the promise of an omelet, fried egg sandwich or a scrambled plate. If someone needs cheering up after a disappointing game–we whip up the Classic Egg Bake.

Beats a LifeSaver any day.

When the whole troop is here we make what the bald kid calls “a full skillet.” No, I don’t eat that sausage–

–but the big boys will fight over it–so I let them.

They are bigger than me.

In truth, I could probably get the house painted in exchange for those Egg Cups–that we save for Easter.

Since omelets are the quickest, I probably make them the most—luckily, they are really easy.

Melt a dab of butter in a small non-stick skillet. That’s probably too much in the picture–I know. So a little less than that.

Whip 1-2 or 3 eggs–depending on the size and hunger level of your audience–in a cup or bowl. I use a glass measuring cup and a fork. Add salt and pepper.

Pour into hot pan.

Gently scoot the edges of the cooking egg toward the middle of the pan–letting the raw egg move to the edges. Do this all the way around the pan…

…until there is hardly any undone egg left. Keep your heat down so that the egg doesn’t cook too much or scorch. I can’t stand brown egg–blaugh!

You may need a larger spatula than I was using to carefully turn the whole egg over. I’ve been really impressive at times and flipped the egg over in the air. I’ve also humiliated myself on numerous occasions by missing the pan entirely and wasting someones breakfast on the floor. So, I’d say–do “air flips” or flops as the case may be–at your own risk.

I use a big spatula.

Add cheese, or bacon bits, or ham or veggies.

Fold egg in half and rest the spatula on top-for a minute or so, to keep the egg from unfolding. Garnish with shredded cheese.

Feed it to the masses.

You’ll be worshiped as a Goddess…

..and life will be complete.

Week #6 Food Storage Prompt is:

1- Bottle of Asprin (500 count)

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Crock Pot Beef Stew

Fine then…

If it’s going to act like winter–we’ll cook like it’s winter.

Here’s a fabulous stew recipe to keep you warm–if it’s cold at your place.

This will warm you up (or down) to the tips of your toes–if you need warming.

If you don’t, then eat a Popsicle by the pool…and think of us.

Still chanting–still chanting–still chanting.

spring-spring-spring-spring-spring-spring…..

Ingredients:

4 Medium Potatoes cubed

flour

4 carrots sliced

1 medium onion

2 cans Cream of Tomato soup

1 lb. stew beef cubed

5 tsp. beef bouillon

1/4 tsp. salt

pinch of oregano

dash of pepper

water

Dust beef in flour and brown in 2 tbsp. olive oil; set aside. Add ingredients to Crock pot in the order given. Add enough water to cover 1-2 inches above ingredients. Cook on medium for 8 hours or high for 4-6 hours or until vegetables are tender.

Crock Pot Beef Stew
 
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Ingredients
  • 4 Medium Potatoes cubed
  • flour
  • 4 carrots sliced
  • 1 medium onion
  • 2 cans Cream of Tomato soup
  • 1 lb. stew beef cubed
  • 5 tsp. beef bouillon
  • ¼ tsp. salt
  • pinch of oregano
  • dash of pepper
  • water
Instructions
  1. Dust beef in flour and brown in 2 tbsp. olive oil; set aside.
  2. Add ingredients to Crock pot in the order given.
  3. Add enough water to cover 1-2 inches above ingredients.
  4. Cook on medium for 8 hours or high for 4-6 hours or until vegetables are tender.