Friday, December 2, 2016

Baked Kick'n Chicken Tenders

     After a week of turkey, it was time to find something new. However poultry was what was in the freezer. To give a new twist to more bird, I cut them into tenders and tried a different flavor.
     One my friends found some Weber seasoning combinations and stocked my spice rack. I had the options of Tandori Chicken, Carne  Asada, Thai Chili and Kick'n Chicken. After consideration, the Kick'n Chicken seemed the tamest of the lot. I added just a touch of cayenne for a little more heat.
     This twist on chicken turned out to be very easy, especially since they were baked. They didn't take long to cook because they were cut into tenders and clean up was a cinch. It was a win-win dinner.

Baked Kick'n Chicken Tenders
3 boneless chicken breast, sliced into tenders, about 3/4 of an inch wide (12 tenders total)
2 T. Weber "Kick'n Chicken" spice blend*
1/8 tsp. pepper

3/4 tsp. garlic powder
1/4 cup Panko crumbs
1/8 tsp. cayenne
1/4 cup + 1/8 cup + 1 T. flour
2 T. mayonnaise
1/4 tsp. salt
cooking spray

Preheat oven to 375 and spray coat a 13x9x2 and a 8x8 inch baking dish.

In a pie plate, combine Kickin' Chicken spice blend, Panko crumbs, flour, salt, cayenne, pepper and garlic powder. Mix to combine.

Put mayonnaise in a bowl.

Roll chicken tenders in mayonnaise to coat. Then roll chicken in flour and spices. Place in baking dishes. Do not crowd the pan or they won't brown well.

Bake for 25 minutes. Flip tenders after 15 minutes.

Serves 4.

* If you don't have Weber's Kick'n Chicken Seasoning, blend together the following -
1/4 tsp. onion salt
1/4 tsp. garlic powder
1/8 tsp. red pepper flake
1/8 tsp. sugar
1/4 tsp. paprika
Save leftovers in a container in dry place.

Tenders just out of oven.

Tuesday, November 15, 2016

Chocolate Chip Peanut Butter Pie

Photos courtesy of The Cooking Corner.
      What are two of the best flavor combinations? Well peanut butter and chocolate are right up there near the top. This refrigerator pie blends creamy peanut butter with tiny morsels of chocolate. The premade chocolate crust is another layer of flavor that surrounds a homemade filling.
      I haven't used heavy cream and done all that whipping in years. Now I remember why, whipped topping in the freezer section is so much easier. I'll substitute that the next time I make it and save both money and time.

 Chocolate Chip Peanut Butter Pie
1 pkg. Oreo pie crust
1 8 oz. pkg. cream of cheese, softened to room temperature
1 cup creamy peanut butter

1 cup powdered sugar
1 tsp. vanilla extract
1-1/2 cups heavy cream
1/2 cup mini chocolate chips

In a medium bowl, combine cream cheese, peanut butter, powdered sugar and vanilla. Blend using mixer on medium speed. When combined, stir in chocolate.

In a different bowl, switch mixer to whisk attachment and whip heavy cream until soft peaks form. Fold into peanut butter mixture. Now fold in chocolate chips.

Pour into pie shell and refrigerate four hours or until set.
Keep refrigerated.
Serves 8-10.

Friday, November 4, 2016

Strawberry Banana Cheesecake Pudding

Photos courtesy of the Cooking Corner.
    Strawberries and bananas are two of my favorite fruits. When you put them into a cool, soft pudding that is creamy like cheesecake, that is all the better. 
    This is an easy make-ahead dish that adds the fruit right before serving for freshness. What a nice holiday idea.

Strawberry Banana Cheesecake Pudding
1 box cheesecake pudding mix
12 oz. tub of whipped topping
3 - 6 oz. containers of strawberry yogurt
3 bananas (sliced just before serving so they don't brown)
1 lb. pkg. frozen strawberries (thawed)

In large bowl, (at least 2 hours before serving or overnight if you wish), mix whipped topping, yogurt and pudding mix. Combine well.

Cover and refrigerate until just before serving.

Before serving, slice strawberries and bananas. Fold into yogurt mix and combine well. 

Serves 8-10.

Taste Of Home Recipe of the Day