I am a Cane’s and Slims kind of girl. I crave ranch and chicken fingers. I blame this on chicken finger Friday from my college days. The downfall is that fried chicken is not friendly on the waistline. I was craving a “homey” kind of meal and wanted to come up with a healthier version of chicken fingers. I also love Mac & Cheese. If I was on death row… that is what I would want. A steak, sweet potato, and mac & cheese. If you are looking for chicken fingers that are healthy and super easy… these are for you 🙂 Y’all I am on the cooking struggle bus. I have been making things but honestly, they have been thrown together weeknight meals that I am too ashamed to share with all of you. I am going to keep trying to post more but my schedule and workload are occupying my life. That shouldn’t be an excuse.. but holy cow I have no time haha. Bare with me as I try to get more diligent at posting “post worthy” recipes and not my “let’s see what I have in my fridge and can whip up for dinner” meals.
Side note: I served my chicken fingers with homemade ranch and Annie’s mac and cheese! Brent wanted buffalo sauce in his so he added some to the ranch and mac and cheese. Not my kind of thing… but hey!
Fun fact: Frozen chicken tenderloins have become my BFF. The get out about a pound at a time and thaw it in the fridge overnight and they are ready for my meal prepping or an easy dinner. Plus… they are way cheaper than buying poultry fresh.
- 1.5 lbs of chicken tenderloins
- 2 cups Panko
- 2 eggs
- 1/2 tbs + 1/2 tbs Garlic Powder
- 1/2 tbs + 1/2 tbs Onion Powder
- 1/2 tsp + 1/2 tsp Paprika (note the measurement change)
- Salt and pepper
Directions: Preheat oven to 430 Degrees
- Line a baking sheet with tin foil and spray non-stick cooking spray on the sheet
- Place 1 cup on panko on a plate
- Add 1/2 Tbs of onion powder, garlic powder, 1/2 tsp of paprika and salt and pepper (set aside)
- Crack two eggs into a shallow bowl and beat until mixed (set beside the panko plate)
- WE WILL BE DOING THESE IN BATCHES to avoid the panko balling up
- First batch: Take half of the raw tenderloins and place on a plate
- Your line up should be as followed: Raw chicken, eggs, seasoned panko and greased sheet
- Take one tenderloin at a time and dip into the egg mixture to coat the tenderloin
- Place the chicken tenderloin on the panko plate and roll it around until all sides are coated
- Place on baking sheet and begin the process again
- Once the first batch is done you should be almost out of panko– throw away the plate or grab a new plate if not using a disposable plate
- Take a new plate and place remaining 1 cup of panko, 1/2 tbs of onion and garlic powder and 1/2 tsp of paprika + salt and pepper.
- Begin the process for the last half of the tenderloins
Once all of the chicken is on a greased sheet spray the top of them with the cooking spray.
Pop in the oven for 20 min (flipping them at 10 min)
Once they are thoroughly cooked (no longer pink in the center) you can crisp them up!
** Turn broiler setting on high and brown the tops of the chicken tenders until they look crispy. This should take 3 minutes! Keep an eye on them.
- While my chicken was cooking I made the Mac & Cheese and ranch for dipping 🙂
Well… my first experience with a meatless dinner was a success! How strange is it that so much of our cultures food revolves around meat and dairy?! After watching an incredible documentary on Netflix called “What the Health” you could say I was inspired to branch out and try some vegan/vegetarian recipes. Choosing a plant based lifestyle has SO many benefits and is definitelty something I will be incorporating into my daily living as much as possible. Am I going to give up my steak and cheese??? No. I will however be practical and eat according to my cravings. Today I share with you an AMAZING taco recipe that is sure to be a crowd fave!
- Light life meatless Mexican crumbles (I got them at natural grocers but Walmart has the original crumbles you could season yourself with a taco packet of seasoning)
- 1-2 cups Quinoa or brown rice
- Shredded lettuce
- Diced tomato
- Sliced avacado
- 1/2 can of black beans
- 1/2 can of corn
- 1/2 cup tomato sauce
- 1/2 cup of coconut yogurt plain and unsweetened or plain Greek yogurt
- 1 chipolte in adobo sauce deseeded
- 1 Tsp of adobo sauce
- 1 TBS lime juice
- 1 tsp of minced garlic powder
- 1/8 tsp of cumin
- Make quinoa or brown rice (I use boil in bag) in the mean time prep everything else.
- Heat crumbles over low/medium heat until crumbled. Drain and rinse the black beans then add them to crumbles along with drained corn and 1/2 cup of tomato sauce and mix well.
- Chop lettuce, avacado and tomoato if you want one
- De-seed the chipolte pepper (just scrape the seeds out on a cutting board) then place in blender or food processor.
- Add in yogurt and garlic, cumin and lime juice and adobo sauce.
- Blend until smooth.
Assemble the tacos in a corn or flour tortilla however you like your tacos and enjoy 🙂
Holy cow…. I am absolutely obsessed with this hot spinach dip. This past weekend I helped throw one of our closest friends a baby shower. Hold up….. it feels like yesterday we were still in high school cheering on our wildcats every Friday night. Where did the time go?? I am so thankful I still have all of my besties from high school. We have stuck together through thick and think and I couldn’t be more thankful for each one of them. Anyone who has read posts on this blog knows PARTYYYYY FOOD is my favorite. Well my friend, this spinach dip is moving its way to one of my TOP PICKS FOR A PARTY DIP. I cannot wait to share this recipe with you. I am all about an EASY and FAB recipe. This seriously took 5 minutes to throw together and only 30 minutes to bake. I made it the night before and baked it right before the baby shower started. Make this please….. you will LOVE IT! IT IS SO GOOOOOOOOOD.
- 1 can of original rotel
- 1 (10 ounce) package frozen chopped spinach, thawed and drained (ring out in a tea towel)
- 2.5 cups shredded Fiesta Blend Cheese
- 1 (8 ounce) package cream cheese, diced and softened
- 1 cup evaporated milk
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium baking dish, mix together rotel, chopped spinach, fiesta blend cheese, cream cheese, evaporated milk, red wine vinegar and salt and pepper.
- Bake mixture in the preheated oven 20 minutes, or until bubbly.
My Honey like I have said a million times before is known not only for her sweet Southern Spirit but also for her fabulous cooking. This chicken salad recipe has been passed down in my family for generations. In our family cookbook it’s called “Mothers Chicken Salad” because my Sugar (my great grandmother) used to make it all the time. This is a staple any time my Honey comes to town or if we visit her. No one can make it like My honey does. Enjoy!!!
Tip: Add more sugar and miracle whip once you’ve let it sit in the fridge before serving. The chicken tends to soak it up so add some if not serving immediately.
Once you try Honey’s recipes… You never go back 🙂
Ohhhh silver, where do I even begin? I guess I should start by clarifying what kind of silver I’m talking about. I’m talking about silver serving pieces in all their beautiful “antiquness” glory! I think I have a soft spot for silver service because of my great grandmother “Sugar” and my grandmother “Honey.” They both used silver on all special occasions and have passed various pieces down to me.
As much as I love the look of silver, it can be quite the challenge to keep it looking beautiful. Silver pieces seem to tarnish so quickly, which is why I’m sure most people choose not to use or own it. Also silver that is in good condition can often be pricey and another good reason not to use it.
I’ve got an amazing tip for cleaning extremely tarnished silver. The kind of tarnish that makes the piece not even look remotely like silver. I’m talking the piece that’s marked down to a measly $10 because it looks that bad! Get ready to blow your friends mind with the easy, easy, easy trick.
- Line your sink or large plastic bin with foil. Make sure the bottom and sides are covered. Plug your drain. The foil creates the chemical reaction.
- Next, add warm water. Enough to cover the piece you’ll be cleaning.
- Add a few shakes of baking soda, splash of vinegar, and a few shakes of salt.
- Put the piece of silver in the mixture and watch the magic happen.
Literally, before your eyes the tarnish will start coming off. You don’t want to leave it in the mixture too long due to running the risk of deplating. 5min is probably safe. Once finished simply buff with a soft rag or even use some silver polish.
This trick is for very dirty silver as mentioned above. This method should never be used as primary cleaning of silver pieces. Use store bought silver Polish to keep your pieces in top shape.
Easter is one of my favorite holidays to celebrate with friends and family. In my opinion, no holiday is complete without a fabulous cheese board to start off the meal. Cheese boards are elegant, oh-so-simple, and a crowd pleaser. I think most people are intimidated to take on the cheese board challenge, but really all you need is unique cheeses, olives, nuts, fruits, and even yummy Italian meats. Put everything on a cutting board or tray and label to add an extra special touch. Simple. Simple. Simple. Did I say simple? Most people will think you spent hours putting it together, when in reality it took minutes. Below are a few examples of cheese board arrangements.
As far as aprons are concerned, get one. Or two. Or three. Why not? They’re so many cute options available now and can make any average cook look like a full blow Food Network star and gives you an excuse not to be dressed up because it makes your yoga pants look cute! Win win in my book.
So if you take anything from this post, cheese boards and aprons are a YES!
3 cans of Pillsbury crescent rolls (24 rolls)
3 egg whites
3 teaspoons of water
12 rasins (cut in half)
1. Heat oven to 375°F. Separate 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls into 8 triangles.
2. Roll up each triangle into a long rope.
3. Place ropes on ungreased cookie sheet to form the bunnies. Remove a pinch of the rope, roll into a ball and set aside, this will be the bunny tail. Curl one end of each rope around to form a closed in “6.” Cut top of the “6” with a knife to make two ears (or slightly bend tip on each to make an ear in profile). Attach the bunny tail dough to the right side of the “6” to make a tail. (Alternatively you can use fingers to slightly pinch back the dough to make a tail.) To create the bunny eye, place raisin just below and slightly left of the ears.
4. Make egg wash by beating egg with water, then brush each roll with the egg wash.
5. Bake 9 to 10 minutes or until golden brown.
6. Remove from cookie sheet to cooling rack. Cool at least 5 minutes.