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On the treadmill at the gym yesterday, I caught an episode of Guy Fieri’s “Off the Hook” on the Food Network. It inspired me to go home and make my own version of what he was cooking. He was using crushed pretzels and almonds to coat chicken strips. “Brilliant!” I thought. I had chicken tenders in my refrigerator at home, pretzels in the cupboard, and a four-year-old son who wants to eat chicken nuggets every night anyway. So I adapted his recipe to my liking and gave it a whirl. Guy Fieri’s full recipe can be found here: Awesome Pretzel Chicken Tenders with Spicy Honey Dijon Sauce.
My version is slightly different. I didn’t have buttermilk on hand nor did I have time to let the tenders marinate for long, but the results were still great and my 4-year old actually cleaned his plate (which I neither require nor encourage, but still).
This was the first time I was truly successful at keeping the coating on something frying. Was it the milk that made the difference or the fact that the coating was made of such granular pieces? I’m not sure, but it really worked.
I’ve been trying for a long time to make an omelet that will hold its shape when flipped and slid out of the pan and today, I finally succeeded. The secret? Don’t add milk to egg mixture. It’s that simple. Somehow, the omelet was still light and fluffy and the asparagus and bacon flavors balanced wonderfully. I’m going to make this for breakfast more often.
Today I decided it was time to use the mandoline I recently purchased and what better way to give it a test drive than to slice sweet potatoes for home-made chips? I waited a long time before purchasing a mandoline. I had always wanted one, but whenever I saw one in a store, it was too exorbitant. Not so anymore. I purchased my Swissmar Borner V Slicer Plus for only about $40 and I learned today that it works great. Click on the photo to learn more.
It’s moving day for friends of mine and since they have four children aged 8 and under, I thought it would be nice to bring them dinner at the end of this stressful day. For a family of six plus a grandmother and an au pair, I knew that it would impossible to cook too much, so I decided to make a giant lasagna (and salad and bread). Raquel is health conscious and her children happily eat vegetables, so I decided to pull all of the health levers I could with this recipe: whole wheat pasta, lots of spinach, low-fat cheeses and of course, 99% fat free ground turkey. I made an extra one for my family and I can tell you, it tastes great. Even my picky 4-year old said, “Mommy. I like it.”
My breakfast was so good just now that I feel compelled to make it a blog post.
Ingredients
1 Tbsp olive oil
1 Leek chopped pretty finely
3 eggs
2-3 Tbsp whole milk
1 tsp salt
1/2 tsp fresh ground pepper
3 Tbsp shredded cheddar cheese
Instructions
1. Heat olive in a sautée pan over medium heat. Add the leeks and sautée until softened, stirring frequently, about 3 minutes.
2. Beat eggs with milk, salt and pepper. Add egg mixture to pan where leeks are sautéeing. Sprinkle cheese on top of egg mixture. Reduce heat if necessary (medium to medium low is good). Let eggs set for a couple of minutes. Cover and cook for 4-5 minutes. After that, I was able to flip mine over with a spatula and cook them on the other side for a minute or two, but you could always be patient and just wait for it to cook through while covered without flipping.
To help me win the contest rate this video with 5 stars at the Macy’s Contest Site
Great for a dinner party or for a family meal, this easy to make chicken dish pleases kids and adults alike.
This video has been entered in the Macy’s: Keep America Cooking Video Contest. Please go give me a 5 star rating today. You can vote as many times as you like. Thanks!
Next week, I’m going to do a recipe using celery root. In the meantime, here’s a video from Gourmet’s test kitchen to get the gnarled ball rolling.
