Poultry — A Southern Fairytale

Baked Honey Mustard Chicken Tenders

11:05 PM ByRachelFiled UnderMain Dishes, Poultry, Sponsored

These honey mustard marinated, cornflake and parmesan crusted, baked chicken tenders are the 2nd recipe I’ve made and am sharing with y’all as a part of my participation in the Hellmann’s Chicken Change Up program.

Last month, I talked about our busy lives and shared with y’all my time saving Baked Chicken with Cream Sauce recipe that I made using Hellmann’s Mayonnaise.

It was easy, delicious, and best of all – quick!

This month for my Hellmann’s Chicken Change Up recipe – I’m talking about Picky Eaters and sharing a crazy delicious chicken tenders recipe that will have your pickiest eaters licking their fingers and asking for more.

Don’t shake your head at me or roll your eyes. I’m serious.

My daughter stuck her nose in the air and straight up told me… I’m not eating any chicken that you make with cereal.

(Cue me grabbing my hair and checking for 27 MORE gray hairs at the attitude and stubbornness that surely have my dad laughing and making snarky comments about karma.)

Monkey, in all his peace-making-everyone-happy way, told her to just try one bite to make Mom happy.

(Cue my heart bursting)

For once, I actually followed a recipe to the letter (I know!) and I must admit, I’m rather pleased with the results – and the kids were, too!

Even Little Miss Nose in The Air LOVED these and asked if she could help make them next time. And there WILL be a next time.

W. I. N.

Want this Picky Eater pleasing recipe?

Of course y’all do

Baked Honey Mustard Chicken Tenders

Prep Time: 10 minutes

Cook Time: 10 minutes

Approximate Time: 20 minutes

Baked Honey Mustard Chicken Tenders

Delicious cornflake, parmesan coated chicken tenders marinated in a honey mustard mayonnaise sauce. Perfect for little fingers and picky eaters.

Ingredients

6 Tbsp Hellmann's Mayonnaise
1 Tbsp Honey Mustard
1 lb, boneless skinless chicken tenders
1 1/2 C cornflakes, finely crushed
1/4 C grated Parmesan Cheese

Instructions

Pre-heat Oven to 425°F
In a small bowl, combine Hellmann's Mayonnaise and Honey Mustard - whisk and divide in half
Place one half of the Honey Mustard/Mayonnaise mixture in the fridge (covered, for dipping)
Crush the cornflakes (in a food processor, a plastic bag with a rolling pin, however you get them crushed/processed) and mix them with the Parmesan Cheese and place in a shallow dish.
Toss the chicken tenders in the Honey Mustard/Mayonnaise mixture to coat and then dip them in the cornflakes/parmesan mixture until fully coated.
Place on a wire rimmed/vented broiler tray over a baking sheet.
Bake for 10 minutes (or until chicken is fully cooked, do not overcook)
Serve with the other half of the sauce for dipping.

http://asouthernfairytale.com/2012/04/11/baked-honey-mustard-chicken-tenders/

As if this Picky Eater pleasing, easy to make recipe wasn’t enough…

Thanks to Hellmann’s and the One2One Network, I have a Picky Eater Pleasing Giveaway, too!

I actually OWN a Puzzle Sandwich Cutter and use it frequently – my kids LOVE IT.

This Picky Eaters Giveaway includes:

Deceptively Delicious Cookbook
Substituting Ingredients Cookbook
Match & Munch Puzzle Sandwich Cutters
Kid’s Bento Box
Kid’s Chopsticks

I got to choose the giveaway that I wanted to do, and this is the one that I saw and immediately though – “I want ALL OF THAT!”

Congratulations to Greta for winning!

~~Want to win this wonderful Hellmann’s Picky Eater Pleasing Giveaway?~~

Each entry MUST be left in a separate comment:

There’s a total of 6 possible entries!!!

~~(MANDATORY entry) What’s your favorite Picky Eater Pleasing Recipe?~~

~~Which item in the Picky Eater Giveaway MOST appeals to you?~~

~~Share this giveaway on your favorite social media outlet – twitter, facebook, pinterest and share the link in the comments (up to 4 entries for this one)~~

The Giveaway on My Blog is now closed – but y’all still have until April 30th to enter into the Hellmann’s Chicken Change Up Sweepstakes!

From now until April 30, 2012, parents across the country can participate in the Hellmann’s® Chicken Change-up by trying one of the featured Hellmann’s® chicken recipes, sharing their recipe reviews and providing their own advice for managing dinnertime obstacles. After participating, consumers can enter into a sweepstakes for the chance to win a $5000 grocery store gift card and other daily prizes

This Contest is Now Closed.

This giveaway is open from 10:00 PM CST April 11, 2012 to 12:01 AM CST April 17th, 2012. Winner will be chosen by Comment Contest Plug-in and will have 24 hours to respond or an alternate winner will be chosen.

This is a sponsored post. Hellmann’s product and additional incentives were provided to me. All opinions stated are my own.

49 Comments

Homemade Chicken Pot Pie

12:05 AM ByRachelFiled UnderMouthwatering Monday, Poultry

Each recipe must fit these requirements: 10 ingredients or less, can be made in under 45 minutes and feed a family of 4. This is all to help give y’all new ideas for great back to school dinners. By the end of this challenge, y’all will have 32 new recipes to choose from! Every day during this challenge you have the opportunity to vote on the Meal Maker Back to School challenge Facebook page for your favorite blogger. The top 2 voted bloggers will get to go head to head in a live cook off challenge in San Antonio on August 28th at H-E-B!! The cook-off will be presided over by George Duran!

This week’s secret ingredient -

H-E-B frozen veggies

I use frozen veggies for so many things: stir fry, pasta, casseroles etc…

I decided that for our #HEBack2School family friendly meal challenge, I wanted to make individual pot pies.

My kids love personalized servings, and so do I.

These chicken pot pies are ridiculously easy and so delicious.

Traditionally, I like to use pie crust for Pot Pies but my kids *begged* for flaky crescent rolls instead. They love the sweetness that they add.

One 1 lb (16 oz) bag of your favorite HEB frozen veggies, 1 (10.5 oz) can Cream of Mushroom soup with Roasted Garlic, 1 can Crescent Roll Dough, 1 pre-cooked whole roasted chicken (I used the H-E-B lemon pepper flavored one — lemon pepper chicken is the first dish I ever made for my husband, so that flavor holds a special place in our hearts)

Sautee’ the frozen veggies in a skillet until just softened

While the veggies are softening, shred the pre-cooked chicken

Add the chicken, Cream of Mushroom Soup, Salt and Pepper to the veggies and cook until bubbling.
For Nathan and myself, I add a dash of Hot Sauce and stir it into our pot pies

This is where you top each pot pie with crescent roll dough. It’s super easy, you just stretch and wrap to fit. Like I said, I prefer pie crust dough, I can cut it to fit and I prefer the flavor, but my kids loooove the sweet flakiness of crescents.

Bake at 350 until the tops are golden brown – this took about 15 minutes in my oven.

Homemade Chicken Pot Pie

Approximate Time: 35 minutes

Homemade Chicken Pot Pie

Delicious homemade individual pot pies. Great with chicken, turkey or even just veggie.

Ingredients

1 (16 oz) bag frozen veggies
1 (10.5 oz) can Cream of Mushroom Soup with Roasted Garlic
1 can crescent rolls
1 pre-cooked roasted chicken (about 3 C. once shredded)
Salt, Pepper and Hot Sauce (if desired)

Instructions

Pre-heat oven to 350 F
Saute' one bag of frozen veggies until tender
While the veggies are sautee'ing - shred the pre-cooked chicken
Once the veggies are ready; add the soup and chicken. Stir in freshly ground pepper and salt to taste. Cook until bubbly
Fill 6 individual pots or an 8X8 baking dish with the veggie/chicken mixture. Add hot sauce to the individual dishes for the adults and stir.
Top with crescent roll dough
Bake about 15 minutes, or until the dough is golden brown and fully cooked

http://asouthernfairytale.com/2011/08/22/homemade-chicken-pot-pie/

it’s Week 4 – Here is a round-up of my recipes:

Don’t forget to check in on the other 7 Meal Maker Challenge Competitors and get some more delicious recipes!!!

If you’d be so kind – take a moment and go vote for me on the Meal Maker Challenge page

For my part in this Meal Maker Challenge, I am being compensated and have received some products (some of which you can win – more about that later) All opinions, recipes, thoughts and ramblings are completely my own.

Happy Monday! I love seeing what y’all are sharing.
I get inspired and I often drool over what y’all are feeding your friends and family.

Link up one recipe that you’ve posted over the past week.

Only link up a recipe that you’ve created

Link back to Mouthwatering Monday in your linked post

Share the love

Visit 3 or more other MWM participants

17 Comments

Southern Fried Chicken Strips with Chili Garlic Dipping Sauce

11:47 PM ByRachelFiled UnderGiveaways, Poultry, Sponsored

This started out as a post to share a chicken strips and dipping sauce recipe

A recipe, that I’ve adapted from Southern Living and to introduce a fabulous giveaway and yet (as often happens) this went completely away from me.

Am I the only one who starts out with one idea and ends up with something completely different as an end result?

Y’all know that I am all kinds of Southern.

I believe that being addressed as Ma’am and Sir are not signs of disrespect or getting older, but signs of respect and Southern Tradition.

I believe in Sweet Tea and Moon Pies, Manners and Morals, the healing powers of Fried Chicken and Grits and that Y’all is a completely acceptable form of address.

{/tangent}

Well, the other day this adorable young lady from Time.Inc contacted me about Southern Living and my interest in working with them.

It took less than two shakes of a beaver’s tail for me to say; “yes, I’d love to and here’s how I would love this partnership to grow”

Well, bless her darlin’ heart, she was right on board and although they’ve featured me as a Mama Blogger of the week, I’m not sure she actually realizes what she is getting them in to.

In the mail today I got a couple of Southern Living Magazines, an All You Magazine and a Southern Living Cookbook {swoon}

I spent a good 30 minutes flipping pages, bookmarking and realizing that this cookbook is a simple, instruction book to Southern Cooking for those Southern and Not.

This book will walk you through the Why, How, What, How To, Why You Should, and What to Do of Southern Cooking.

Many of these recipes reminded me of my Granny’s well worn recipe cards, recipes shared in hushed whispers in church kitchens and the tradition of junior league cookbook fundraisers.

The pictures are gorgeous, the instructions are simple and the notations are wonderfully easy to follow for the southern and non-southern alike.

{I’m giving one of these away, stay tuned]

My kids are absolute chicken tender fanatics and my husband and I love anything chili and garlic.

I found the recipe for Chicken Tenders with Come Back Sauce and the fact that I had 85% of the ingredients and it mentioned chili sauce, made the decision for me.

I set out to make them, and since I’m completely and utterly unable to leave any recipe alone and make it as written….. I did it my way, with what I had on hand.

As any good southern girl (and ex-southern-restaurant manager) would do, I soaked the chicken in buttermilk and seasonings

Please, for the love of all that is lovely and delicious and southern

SOAK YOUR CHICKEN IN BUTTERMILK PRIOR TO FRYING

{ahem}

Buttermilk Chicken Soaked Southern Fried Chicken Tenders

Prep Time: 4 hours, 15 minutes

Cook Time: 6 minutes

Approximate Time: 4 hours, 21 minutes

Yield: about 16 strips

Buttermilk Chicken Soaked Southern Fried Chicken Tenders

Ingredients

The original: Southern Living's Recipe
My Version:
8 boneless skinless chicken breasts
2 cups buttermilk
1 Tbsp Zatarains Big and Zesty Garlic and Herb Seasoning
2 C flour
1 Tbsp Zatarains Big and Zesty Garlic and Herb Seasoning
Vegetable Oil

Instructions

Cut the chicken breasts into equal strips size strips or nuggets
Combine chicken, buttermilk and seasonings into a dish or ziplock baggie, seal/cover and refrigerate for 3 to 5 hours
Mix 2 C flour and 1 Tbsp seasoning in a shallow dish and set aside
Remove chicken from fridge
Dredge chicken through flour (for a super thick crispy skin, dredge through flour, dip back into buttermilk and dredge through flour again) and set aside, repeat this step with all strips
Pour oil into a cast iron skillet or dutch oven, about 2 inches deep.
Heat to 350 (yes, this needs to be exact)
Fry chicken about 5 pieces at a time, this takes about 5 or 6 minutes, turn halfway through until chicken is golden brown on each side.
Lay to drain on a draining rack/cookie cooling rack placed over newspaper or paper towels to cool and drain
Serve with favorite dipping sauce

http://asouthernfairytale.com/2011/07/21/southern-fried-chicken-strips/

The chicken tenders are fabulous.

Tonight, the dipping sauce way outshone the chicken.

I made asparagus in the skillet to serve next to the chicken tenders.

I dipped the asparagus into the dipping sauce and that, is where my planned evening went awry.

OH MY HOLY HELL.

OH MY HOLY TONGUEGASM.

Seriously, y’all.

The side dish and sauce far outshone the main dish on this one.

I could totally see serving this sauce drizzled over grilled asparagus, I drizzled it over what we had left, turned around to get my camera and Nathan had snatched half the plate and gone back to our room with it!