Saturday, February 23, 2013

Cornmeal Crusted Chicken Tenders

Chicken tenders were on sale at the local grocery store this week- so I whipped up some pan fried chicken tenders. Instead of dredging them in just flour I tossed in a little cornmeal and loved the crunch and flavor it added.

I like different sauces so I created a trio of dipping sauces- stone ground honey mustard, southwest and honey BBQ. 

Cornmeal Crusted Chicken Tenders

12-14 chicken tenders
4 Tbsp. butter
1 cup flour
1/3 cup cornmeal
1 egg
1/2 cup milk
salt and pepper

Combine flour and cornmeal on a plate. In another bowl whisk together egg and milk. Coat chicken tenders in egg mixture, then dredge in flour mixture.
Coat again in egg mixture and then the flour mixture. This creates a nice 
thick layer of crunch. Melt butter in skillet and add chicken tenders.
Sprinkle both sides with salt and pepper. Fry until golden brown.
Serve with dipping sauces of your choice.

I used my honey BBQ wing recipe for the BBQ sauce.
Stone ground mustard and honey for the honey mustard
and for the southwest I mixed together Mayo, a little
ketchup, a squirt of lemon juice, and a
sprinkle of garlic powder and paprika. 


Friday, February 15, 2013

Herb Crusted Rack of Pork

Have you ever stood in the meat aisle at a grocery store and thought a cut of meat looked fun but overwhelming? How do I season it? How do I cook it? Will it be tough?

Yes, I have.

I took the plunge this Valentines and bought a rack of pork. It turned out lovely thanks to my new, digital meat thermometer. 

 It's real simple. Coat with herbs and roast until the temperature reaches 145.

Let pork rest for 5 minutes so the juices can slowly go back into the meat.

Go here for the recipe.

I roasted the pork on 450 for 15 minutes to brown the outside and then
turned it back to 350 until the temperature read 145.

Have you cooked a rack of pork before?
A rack of pork is bone-in, fresh pork loin.


Wednesday, February 13, 2013

Valentines Day Ideas

If any of you are like me... after several years of trying to beat the crowds in restaurants on Valentines evening, I grew weary of it. Don't get me wrong- I love to eat out, but standing in line, elbow to elbow for an hour just isn't worth it. Neither is it romantic.

Those of you wanting to stay home and and enjoy a peaceful dinner for two- here are some dinner ideas.

Happy Valentines to all,

Saturday, February 2, 2013

The Best Grilled Cheese Sandwich Ever

I am having a relaxing day off- just puttering around doing the 'put off' jobs like cleaning out the fridge and freezer.

After my puttering I grew hungry... and remembered a glorious, grilled cheese sandwich I once had at my friend Amy's house. A grilled cheese with her homemade bread, bacon and avocado. I had all those components except her homemade bread. Honey wheat from the freezer took it's place.

Fry some nice, thick bacon in a skillet. Pour the grease from the skillet and leave a touch for frying your grilled cheese. Spread bread with a thin layer of mayo, top with cheese and bacon. I used Cheddar and Havarti cheese. Turn your skillet on low. If you fry your sandwich too fast the cheese will not melt. I covered the skillet until the cheese looked melted. Then turn up the heat to get that nice grilled flavor. Remove from skillet and open your sandwich. Lay half of a sliced avocado and sprinkle with salt and pepper. Lay top back on and slice diagonal.

Duke is not allowed in the house and he knows it- technically he is not the whole way in the house. Crazy dog.

Bursting with flavor. This grilled cheese beats all.

Now I must get back to work.
How do you like your grilled cheese sandwich?