Tuesday, October 18, 2022
Tuesday, July 19, 2022
One Pan Baked Oatmeal (4 servings)
1/2 T coconut oil (or butter)
1 cup old fashioned oatmeal
Almond milk (or soy or regular milk)
3 tsp. chia seeds (optional)
frozen or fresh berries
optional: maple syrup, agave or brown sugarPreheat 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.
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
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!
Wednesday, June 23, 2021
Make the taco fillings. We used crushed Oreos for the ground beef, red m&ms for the tomatoes, coconut dyed green for the lettuce, and sliced orange jelly candies for the cheese. We sprinkled it over the middle of the taco cake and were so happy with how realistic it looked!
Thursday, April 8, 2021
We haven't made ice cream in ages but we've consumed more than ever during the last year #thankscovid19. I was making a lemon bundt cake last weekend and thought that blueberry ice cream would go well with it. The recipe is super simple but it was delicious.
Blueberry Ice Cream
from Taste of Home
4 cups blueberries
2 cups sugar (or less depending on how sweet your berries are)
2 T water
4 cups half-n-half
Combine the blueberries, water, and sugar in a large saucepan on the stovetop and cook until the sugar is dissolved and the blueberries are softened. Transfer to a food processor or high quality blender and blend until smooth. An optional step is to strain the mixture to remove the skins. My Vitamin blender got it pretty smooth, so I didn't do this step. Refrigerate until cold. Mix with the half and half and put it in your ice cream maker.
The second dish / main recipe is in the theme of "chicken is mom's favorite food." I marinated these overnight with ingredients I had in the kitchen and the garden and my husband grilled them up - they were a big hit and will be on regular rotation around here, especially now that the weather is warm! We put them in a cast iron skillet after searing the outside but you can grill them any way you like.
Chicken drumsticks (about 8)
1/2 cup light brown sugar
1/4 cup honey
1/4 cup olive oil
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 T dijon mustard
1 T chopped garlic
1 T fresh rosemary, chopped
1 T fresh sage, chopped
salt and pepper to taste
Put drumsticks in a glass baking dish or a large ziplock bag. Combine all the other ingredients in a bowl and whisk. Pour over the drumsticks and marinate 2 hours or overnight. Grill at medium heat (400 degrees) for about 30 minutes, flipping every 5-7 minutes. Internal temperature should reach 165 degrees.