Baked Honey Mustard Chicken Tenders

11:05 PM ByFiled 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 :-)

Print
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

  1. Pre-heat Oven to 425°F
  2. In a small bowl, combine Hellmann's Mayonnaise and Honey Mustard - whisk and divide in half
  3. Place one half of the Honey Mustard/Mayonnaise mixture in the fridge (covered, for dipping)
  4. 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.
  5. Toss the chicken tenders in the Honey Mustard/Mayonnaise mixture to coat and then dip them in the cornflakes/parmesan mixture until fully coated.
  6. Place on a wire rimmed/vented broiler tray over a baking sheet.
  7. Bake for 10 minutes (or until chicken is fully cooked, do not overcook)
  8. 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

17 Day Diet Eggplant Parmesan

12:03 AM ByFiled Under17 day diet, Main Dishes, Mouthwatering Monday

Do y’all remember when I posted about Eggy?

About the 17 Day diet, our successes and my complete lack of inspiration for what to do with eggplant that fit into The 17 Day Diet parameters.

Little did I know… there’s a recipe for Eggplant Parmesan in the back of The 17 Day Diet book.

My brother started raving about it, another friend who has had amazing success with the diet, also raved about the recipes.. so I threw caution to the wind and decided that I had little to lose (if you’ll excuse the pun) by experimenting with this spongy-purpley-black veggie

I can’t be the only one who wants to put googly eyes and ears on them… they just remind me of little purple piglets.

This recipe called for 1 C low carb marinara sauce, I have yet to understand why anyone buys spaghetti/marinara/red sauce when it is so unbelievably simple to make

 

2 (1-lb) Cans of  Petite Diced Tomatoes – 1/2 a large onion, chopped – 7 garlic cloves, minced and 1 1/2 TBSP of your favorite garlic seasoning (I am partial to Zatarain’s Big and Zesty Garlic and Herb Seasoning – and I have been since LOOOONG before I started partnering with them)  sweat the onions, add the garlic and tomatoes and seasoning and simmer for 30 minutes to all day.  No matter what you pair this with – it will be devoured.

This was my secret weapon for this unknown dish – This 17 Day Diet Purple Spongy Veggie Thing – I knew that no matter what I put this sauce on – it would be edible.

Caution. Meet the wind, and prepare to be tossed.

The first time I made this, I completely made it according to the book – we ate it.

The second time, I adjusted it according to our preferences and we ate it and enjoyed it.

 

The book suggests pressing the 1/4″ eggplant slices into the fat free parm cheese to coat – in our opinion, this is too much.

I sliced the eggplant 1/4″ thick – dipped it into the frothy egg whites

and lightly pressed both sides into fat free parmesan cheese (yes, the shaker kind) that I had mixed with a bit of paprika and fresh ground pepper.

Spray a vented pan with baking spray and bake at 400 °F for 20 minutes, turn and bake for 10 minutes.

Top with your delicious tomato sauce and serve

 

 

 

Print
17 Day Diet Eggplant Parmesan

Prep Time: 15 minutes

Cook Time: 1 hour, 45 minutes

Approximate Time: 2 hours

Yield: 2 servings

17 Day Diet Eggplant Parmesan

Delicious and healthy eggplant parmesan

Ingredients

  • 1 Large Eggplant, peeled and sliced into 1/4" rounds
  • 4 egg whites
  • Fat Free Parmesan Cheese
  • 2 C favorite tomato sauce (please make your own, it's so easy and so much yummier)

Instructions

  1. Pre-heat oven to 400°F
  2. Mix Fat Free (shaker) Parmesan Cheese with a couple dashes, paprika and fresh ground parmesan cheese.
  3. Peel the eggplant and slice into 1/4" thick rounds
  4. Whisk the egg whites until frothy
  5. Dip the eggplant slices into the egg whites until coated - lightly dip each side into the parmesan cheese mixture and lay on a vented broiler sheet
  6. Put in 400°F oven for 20 minutes, flip and bake another 10 minutes
  7. Serve topped with your homemade tomato sauce

Rachel Says

You can buy a pre-made marinara sauce, but I don't know why you would when it is so easy and delicious and simple to make your own.

http://asouthernfairytale.com/2012/04/09/17daydieteggplantparmesan/

 

Happy Monday, y’all!  Hope it’s tonguegasmic!

Thanks for linking up your deliciousness – I love seeing what you’re feeding your friends and family.  Thank y’all for linking up every Monday.

Remember the Linky Etiquette and make sure y’all are being good linkers:

  • link up
  • link back
  • visit and comment at least 6 other participants
  • pin, stumble, tweet etc..



31 Comments

Blueberry Muffins with Lemon and Ricotta

11:00 AM ByFiled UnderBreakfast

I have discovered something amazing.

UH-MAY-ZING!

Lemon Zested Sugar.

 

If y’all knew about this and didn’t share this with me… I think our relationship might be somewhat fractured :-) .

When Tina announced that April’s Crazy Cooking Challenge was Blueberry Muffins, I knew that I wanted something different, something more, something tonguegasmic.

Maria is one of my favorite bloggers and I remembered bookmarking a muffin recipe of hers from last year, so I dove into my bookmarks (oh-dear-pinterest-I-am-so-grateful-for-you-now) and once I found it, I remembered why I had bookmarked it:

1) I’ve never used ricotta before

b) her photography is beyond amazing

c) Lemon Ricotta Blackberry Muffins – need I say more?

I adapted them just a teensy weensy bit by using blueberries instead of blackberries

Maria’s recipe needs no adaptation – it’s brilliant and perfect and wonderful as is.

But.

I’ve never had blueberries and lemon together in a muffin before…

I can promise y’all right now.  This combination will be happening again.

Oh yes.  Yes, it will.

It’s from Maria that I learned about the Lemon Zest and Sugar trick – it’s honestly recipe-life changing – I’m going to re-make my Blackberry Lemon Coffee Cake using this trick – it subtly, but powerfully enhances the flavor of lemon in a brilliant way.

Okay — done raving about Maria (for now)

Back to the Crazy Cooking Challenge

Photobucket

I started out by setting some unsalted butter out so that it could reach room temperature, zesting two lemons and then mixing the lemon zest into 1 C of sugar with my fingers (it’s entirely possible that I spent an inordinate amount of time smelling my hands after this) and then pre-heating my oven to 350°F.
I’ve come to realize that my dark, tiny, yellow-y kitchen is simply abysmal for pictures – so due to the timing of the pictures – there aren’t any step by steps.
  • I whisked together all the dry ingredients:  flour, baking powder, baking soda and salt.
  • In another bowl:  cream together, lemon sugar and butter.
  • Add in ricotta cheese (hello baking first!) and beat until smooth
  • Beat in egg, fresh squeezed lemon juice and vanilla bean paste (or pure vanilla extract – it’s a 1:1)

Once the wet ingredients are combined and smooth, add in the dry ingredients and mix until just blended.

  • Line muffin tins with paper liners or spray with baking spray
  • Use an ice cream scoop or spoon to fill the muffin tins, press 3 to 5 blueberries (depending on size of the berries) into the batter and then swirl the batter with your finger (or a spoon, if you don’t like gettin’ your fingers dirty)
  • Top with turbinado sugar.  Maria suggests a sprinkle – I don’t think what I did qualifies as a sprinkle…

But it definitely  made for divinely crunchy topped muffins. :-)
Pop the muffins in the oven and bake for 18 minutes.
Remove from the tins and allow to cool for as long as you possibly can, but not until actually cool, although these muffins are spectacularly delicious while burning the living tar out of the roof of your mouth -scalding the taste buds straight off your tongue or next day cold.
Seriously, y’all.
Seriously.
Make these.
Now.
Go to the Farmer’s Market and buy some fresh lemons and blueberries – stop and buy some ricotta (or if you’re wicked adventurous – make it at home) and then — make. these. muffins.
Do NOT pass Go.  Do NOT collect $200.  Just. Make. These. Muffins.
Whether you make them with blackberries, like my inspiration, Maria  - or you make them with blueberries and an overabundance of Turbinado sugar, like me — just do it. Make them.
They will forever change your blueberry muffin experience.
Print
Blueberry Muffins with Lemon and Ricotta

Prep Time: 10 minutes

Cook Time: 18 minutes

Approximate Time: 28 minutes

Yield: 1 dozen muffins

Blueberry Muffins with Lemon and Ricotta

Ingredients

  • 2 C all purpose flour (no need to sift)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 C white granulated sugar
  • Zest from 2 lemons
  • 1/2 C unsalted butter, room temperature
  • 1 C ricotta cheese (I used low fat)
  • 1 egg
  • 1 Tbsp freshly squeezed lemon juice
  • 1 tsp vanilla bean paste or pure vanilla extract (just throw out any imitation extract now, please)
  • 1 C (ish) fresh blackberries
  • Turbinado Sugar - for topping

Instructions

  1. Zest two lemons and then, using your fingers, combine the lemon zest with 1 C sugar - set aside
  2. Pre-heat oven to 350° F
  3. Spray 12 muffin cup tin with baking spray or line with paper liners
  4. In a medium bowl combine: flour, baking powder, baking soda, and salt. Whisk together, and set aside.
  5. Using a mixer - beat room temperature butter and lemon zest sugar together until light and fluffy - roughly 2 minutes.
  6. Add the ricotta cheese to the lemon-sugar/butter mixture and beat until smooth.
  7. Add in the egg, fresh squeezed lemon juice and vanilla bean paste and beat until fully incorporated.
  8. Add the dry ingredients to the wet, folding in with a wooden spoon and then beat until just blended and no loose dry mix is evident.
  9. Using an ice cream scooper or a large spoon, fill each muffin tin about 3/4 full.
  10. Press 3 to 5 blueberries into each cup and then swirl the batter (this is really thick, sticky batter) over the blueberries until they're immersed.
  11. Top with a generous sprinkle (tsp-ish-ish) of turbinado sugar (for that extra oomph)
  12. Bake about 18 minutes
  13. Remove from oven and cool about 5 minutes in the tins and for as long as you can stand it on wire racks.

Rachel Says

These muffins are worth the extra effort - they are light, delicious, moist and seriously bursting with flavor. You'll never go back to traditional blueberry muffins.

http://asouthernfairytale.com/2012/04/07/blueberry-muffins-with-lemon-and-ricotta/

Need more blueberry muffin inspiration?
Check out the other CCC participants:

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