Happy Birthday Dessert!

It's October and my husband's birthday month!  I haven't posted in awhile and right now I'm not working for the first time (other than maternity leave) my entire adult life.  While it's a little strange to not be in a classroom, these days are so busy for our family and I'm grateful to be around for it all.  As of right now, the girls are doing cross-country, band, gymnastics, Little Ladies Etiquette class, basketball, tennis, ASB and Big has an exciting new part-time job.  We spend a lot of time in the car but it's a great time to catch up and hear what's going on at school & with their activities.

Here are a few photos from the past few months:

From my previous posts, you know that my husband has great birthday dessert ideas - this year he said "something lemon or blueberry or both" and I found and modified a recipe online that turned out awesome.  We all loved it and I'll be making it again for friends.

Lemon Blueberry Cheesecake

from Gonna Want Seconds blog

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

16 oz cream cheese (room temperature)

1/4 cup granulated sugar

2 eggs

1 tsp. vanilla extract

1 cup marshmallow fluff

1 cup blueberries

1/2 - 1 cup lemon curd

Preheat oven to 350 degrees.  Spray a 9 inch springform pan with nonstick baking spray and set aside.  

Combine the graham cracker crumbs with the butter and stir until combined.  Press the mixture into the bottom of the springform pan using an empty measuring cup to press it down evenly.  Bake the crust for 10 minutes.  Remove to a wire rack while keeping the oven at 350 degrees.

Place the cream cheese and sugar in the bowl of a stand mixer.  Beat until smooth and creamy.  Beat in the eggs and vanilla extract.  When it is all well-combined, add marshmallow fluff and beat until it's combined.

Pour the filling over the crust.  Sprinkle the blueberries on top and press them lightly with the back of a spoon to sink them into the filling

Bake for 20 minutes.  After the 20 minutes are up, without opening the oven, reduce the heat to 200 degrees and bake for an additional 30 minutes.  Once it's all finished baking, turn the oven off, but leave the cheesecake inside for 10 minutes.  Remove and allow to come to room temperature.

Cover it and place it in the refrigerator for at least 3 hours.

When ready to serve, pour the lemon curd over the top and spread it evenly before slicing.

Baked Oatmeal (Food from Instagram Part I)

On Mother's Day, my daughters wanted to make a special breakfast for me but we weren't going to the grocery store and I was trying to think of what I wanted with what we had in the house.  I remembered this baked oatmeal that I had recently seen on Instagram and it was delicious!  You've probably seen the post or the reel but here is the full recipe and the proof that it's great in real life!  We ended up making it a few more times in the weeks that followed.  

The fruit & toppings can be easily adjusted and it's a "flexible" recipe in terms of portions but I like that it doesn't have added sugar but satisfies the sweet tooth and contains whole grains, fiber & protein.  You'll see below how adaptable it is . . . omit the chia seeds if you don't have them!

One Pan Baked Oatmeal (4 servings)

1/2 T coconut oil (or butter)

1 banana

1 cup old fashioned oatmeal

Almond milk (or soy or regular milk)

3 tsp. chia seeds (optional)

frozen or fresh berries

shredded coconut

sliced almonds

optional:  maple syrup, agave or brown sugar

Preheat oven to 350 degrees.  In a medium baking dish, brush the bottom with coconut oil (or butter).  Mash a banana all over the bottom of the pan.  Sprinkle with 1 cup oatmeal. Pour in enough almond, soy or cow's milk to just cover the oatmeal.  Sprinkle with chia seeds.  Whisk the oatmeal, milk and chia with a fork to combine.  Top with frozen or fresh berries, some chopped nuts and coconut and bake for 25 minutes.  If desired, sweeten with maple syrup, agave, or brown sugar.

"Air Fried" Chicken Tenders

Quick confession - I do not have an air fryer.  Although I've been tempted by rave review from friends and online recipes, I don't have room in my kitchen for more appliances.  Essentially, an air fryer is a smaller convection oven, so I've been experimenting with making some "air fried" recipes in my . . . convection oven.  I was looking for a new way to make some chicken tenders at home and stumbled across this on Pinterest.  My girls really liked the chicken tenders and I'm happy with the overall method and recipe.  I've been messing around with a cauliflower version (think: buffalo cauliflower appetizer) and I'll post an update when I have that one down.

My previous posts about these chicken tenders are still the family favorite (and check out those dipping sauces!) but what tips the scales towards this recipe is how simple it is.  Instead of doing the flour, egg wash, and bread crumbs, you marinate the chicken first in ranch dressing and then use a complete baking mix (which has both egg & flour in it).  I was trying to avoid the multiple dipping layers (and the trip to the store when you don't have panko or other breadcrumbs).  It's more delicious if you add some spices to the baking mix (try paprika + salt + ground pepper or Italian seasoning + parmesan cheese).

Tips:  To simulate the air fryer, you need high heat, a convection setting, and the olive oil (don't skimp or skip this step!)

I usually marinate the tenders in the ranch for a little while but it's not that necessary.  You can spruce up the baking mix by spices like I mentioned above.

"Air Fried" Chicken Tenders (4-6 servings)

1 cup prepared ranch dressing (like Hidden Valley)

1 cup Bisquick or other complete baking mix

1.5 pounds chicken tenders

salt, pepper, seasoning

Olive oil

For serving:  bottled buffalo sauce, bbq sauce, or bleu cheese dressing 

Heat oven to 450-475 degrees.  Line a rimmed baking sheet or 9x13 pan with foil.  In a bowl or large ziplock bag, combine the ranch dressing and chicken tenders, making sure they are completely coated with the ranch.  Allow to marinate for 15-30 minutes (or while the oven preheats).  

In a plate, dish or large ziplock bag, add the Bisquick (or baking mix) and add some salt, pepper, and other seasonings (like paprika or seasoning salt).  Take the ranch-marinated chicken tenders and coat them with the baking mix.  

On the baking sheet or foil rimmed baking pan, drizzle it with olive oil and use spread it all over (I use a brush to make sure it's all coated with the olive oil).  Place the chicken tenders flat in the olive oil coated baking dish or pan, making sure they don't overlap or touch each other.  

Bake for 8-10minutes or until the bottom of the chicken is golden brown then carefully & gently flip the chicken over.  Bake for 9-10 more minutes or until the chicken is slightly crispy and golden brown.

Serve with some dipping sauces & enjoy!