Wednesday, January 30, 2013

Crispy Coconut Chicken Tenders

Chicken Tenders are something that you will always find in my shopping cart at Costco. They are priced right, individually frozen so it's easy to get out just what I need and they are tasty. What's not to love?  I am always looking for new and different ways to cook my tenders.

I was making my menu last week and had pinned a Crispy Coconut Tenders. It looked delicious and it was baked--it was actually on a 'skinny' blog! I gave it the benefit of the doubt and tried them. I'm so glad I did because they were delicious The coconut added sweetness, the corn flakes and Panko added crunch. I made a yummy Honey Mustard Dipping Sauce--recipe tomorrow. It is so good it needs it's own post! Put these Crispy Coconut Tenders on your menu. Oh and they are quick--really a 30 minute meal.

Coconut Chicken Tenders
9 chicken tenders--thawed
8 tablespoons coconut
6 tablespoons Panko crumbs
4 tablespoons cornflake crumbs
1 egg, beaten with a splash of milk
Mix the coconut, Panko crumbs and cornflake crumbs in a shallow dish. Season chicken tenders with salt and pepper. Dip tenders in egg mixture and then roll in crumb mixture. Place on a bar pan that has a drizzle of olive oil. Spray tenders lightly with olive oil spray. Bake at 400 for about 18 minutes or until cooked through. Don't over cook! Serve with Honey Mustard Sauce. Inspired by a recipe on Skinny Taste.

1 Year Ago-----Love Craft
2 years Ago-----Amber's Scalloped Potatoes with Ham
3 Years Ago---- Chocolate Oatmeal Almost Candy Bars TWD

Monday, January 28, 2013

Cheddar and Green Onion Biscuits--SRC

It's good to be a member of the Secret Recipe Club again. The SRC is a great way to meet new bloggers and try new recipes. This month I was fortunate to get to know Healthy. Delicious. I enjoyed getting to know Lauren. She reminded me a lot of myself. We both grew up cooking and following our Mom around the kitchen. Planning and cooking dinner was something we both enjoyed from early on. Lauren is young enough to be my daughter--that is where we differ! Lauren has been blogging for over 6 years--that is commitment. Her recipe focus is on non-processed foods, fruit and veggies in season and weeknight meals that can be ready in 40 minutes! Spend a while on Laurens blog--you will be glad you did.

I am going to make the Baked Buffalo Chicken Taquitos when my daughter comes to visit. I needed a quick, simple meal so I scanned the blog and found a recipe for Cheddar and Green Onion Biscuits. Now you need to know that biscuits are my hubby's love language. I have made many recipes over the years and found that successful biscuits need a light hand. I used my food processor to make these gems and they were in the oven in minutes.

The cheese and green onions were a great combo. I sliced the warm biscuits added a thin slice of ham and a little drizzle of honey mustard sauce. A fresh fruit salad finished this
delicious meal and I had it on the table in under 40 minutes. These biscuits would be a great side for soup or stew. Add a slice of bacon or a sausage patty and you have a delicious breakfast. So many possibilities.

Green Onion and Cheddar Biscuits
2 cups flour
1 1/2 tablespoons baking powder
dash of salt
2 teaspoons sugar
1/2 stick of butter (2 ounces)
1 cup freshly grated cheddar cheese-- I used Tillamook Extra Sharp Cheese
3/4 cup milk--I used 1%
4 green onions, chopped
1/4 teaspoon garlic powder
In food processor mix flour, baking powder, salt and sugar. Add chunks of butter and pulse just till you have a fine, crumbly texture with pea size lumps of butter. Add the milk, cheese, green onion and garlic powder. Pulse a few times till just mixed. Do not over mix. Drop 1/4 cup portions of batter on parchment lined sheet. Bake at 400 degrees for about 17-19 minutes, do not over bake. Serve warm. They are also yummy split and toasted. Makes 12 delicious biscuits. Master biscuits and make your family happy! 
Thanks Lauren--I have a new blogging buddy! 

Thursday, January 24, 2013

Meatballs Florentine--One Skillet

If a dish is easy that's great, but if it's easy and delicious then you have found something worth keeping. This recipe was found in Cook Country Magazine in their 30 minute section. I love that it cooked in one large skillet.

Meatballs Florentine--One Skillet
1 pound meatloaf mix (I use 1/2 pound ground beef and 1/2 pound plain ground pork
3 ounces baby spinach, chopped
1/3 cup panko bread crumbs
1 egg lightly beaten
5 garlic cloves--pressed
Salt and Pepper
1 tablespoon olive oil
1 28 ounce can crushed tomatoes
2 cups water
6-7 ounces spaghetti, broken in half
1/4 cup chopped fresh basil
Combine meat, 1 cup of the chopped spinach, panko, egg, half of garlic. and 1 teaspoon salt in a large bowl. With hands mix well. Using the smallest Pampered Chef Scoop make 3 dozen 1 inch meat balls. Heat oil in a 12 in skillet over medium high heat. Cook the meatballs until well browned--about 5 minutes. Transfer to a plate.
Add remaining garlic to skillet, cook for 30 seconds until fragrant. Stir in tomatoes, water, spaghetti and 1/2 teaspoon salt. Bring to a boil. Cover, reduce heat to medium low and stirring often until spaghetti begins to soften--about 7 minutes. Add meatballs and continue to simmer, covered until meatballs are cooked and spaghetti is al dente, about 5 minutes. Remove from heat and add remaining 2 cups of chopped spinach and chopped basil. Season with salt and pepper.
Serves 6

Sunday, January 20, 2013

Easy Chocolate Swirl Cheescake

Sometimes I want a cheesecake--not the get out the spring form pan, crush crackers, melt butter, zest lemons, soften 4 blocks of cream cheese kind. I don't need enough for a dinner party. I just need a small cheesecake for 2 to 4. This is my remedy for Cheese Cake Now!

It's easy, has all the components, tastes delicious and is easy. You will love it and did I say it was easy??
Purchase a graham cracker or chocolate crust from the supermarket. Yes, you could make your own but then it starts getting labor intensive and this recipe is about easy. Luckily I had a crust in my storage room just waiting for such an endeavor.
Here is the complete easy recipe:

Easy Chocolate Swirl Cheese Cake
Soften 2- 8 ounce packages of cream cheese (left over from holiday baking that didn't happen) by soften I mean put it in the microwave on the soften cream cheese setting--works like a charm.
2 eggs, room temperature
1/2 sugar
1/2 cup sour cream
2 teaspoons vanilla
3 ounces semi sweet chocolate-melted

Combine cream cheese, sugar, vanilla and sour cream in the bowl of a mixer and mix until there are no lumps. This will take a few minutes. Now add eggs one at a time and beat until just combined. Remove 1 cup of the cheesecake mixture and mix it with the chocolate. It's beautiful!
Pour 2/3 of the remaining cheesecake mixture in the graham cracker crust. Using a spoon put dollops of chocolate cheese cake randomly on the cheese cake. Cover with remaining cheese cake batter. Now get a butter knife and gently swirl the two mixtures together. Every swirlier will be different, each cake will be wonderful.
Put pie pan on a cookie sheet for stability. Bake at 350 for about 35 minutes. The most difficult part of this recipe is letting it cool for 4 hours. So if you want it for dinner make it early in the day, it's even better made the day  before. Cheesecake ages beautifully.
Top with fresh fruit, whipped cream, chocolate shavings or ice cream. This recipe is meant to be enjoyed!

Thursday, January 17, 2013

Molten Lava Cakes--my way!

I love hosting Book Club. Who doesn't like a reason to make a special treat for good friends. Tonight we discussed the book The 5 Love Languages by Gary Chapman. This books has been around for awhile but it is one that you can read and reread. I always like to read books on improving relationships. This book has plenty of food for thought. I decided my love language is desserts!
We enjoyed this dessert with chocolate covered strawberries. Strawberries are sweet and delicious right now so enjoy--with or without chocolate.

Molten Lava Cakes--my way
3 tablespoons butter
heaping 1/3 cup semi sweet chocolate chips
3 tablespoons flour
1/2 cup powdered sugar
1 egg
1 egg yolk
1/2 teaspoon vanilla

Melt the butter and chocolate chips together in the microwave. Add the flour and powdered sugar--mixture will be thick. Stir in eggs and vanilla. Mix until smooth. Pour into 4 or 5 muffin tins that have been sprayed with Pam. Bake at 425 for 8 minutes. Let cakes cool in the pan for a minute or two. Remove and serve with whipped cream, vanilla ice cream and berries. This is one decedent delicious dessert. It is so quick you can mix it up while your oven heats and in 8 minutes you have the best dessert. It is too easy!
I cut the recipe way back and make smaller portions. But one cake with ice cream is a perfect dessert.
Printable Recipe
Inspired by a recipe on Savory Sweet Life.


One Year Ago------Apple Cinnamon Bites
Two Years Ago-----Ham and Bean Soup
Three Years Ago----Fresh Cranberry Scones

Tuesday, January 15, 2013

Peanut Butter Dove Cookies

I've always liked Peanut Butter Cookies with a Hershey's Kiss on top. Two of my favorite flavors in one cookie, what could be better? I'll tell you what is better--a peanut butter cookie topped with a Dove Heart. The Dove Heart just melts in your mouth! Delish. Good-bye Hershey's Kiss, hello Dove Heart!
What a great way to say "I Love You"!

Peanut Butter Dove Cookies
1 square butter, softened
1/2 cup smooth peanut butter
1/2 cup white sugar
1/2 cup dark brown sugar
1 egg
2 teaspoons vanilla
1 1/3 cup flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
coarse sugar for rolling
1 package Dove Milk Chocolate Hearts, I'm sure dark chocolate would be yummy also
Beat butter, peanut butter and sugars until well combined, about 2 minutes. Add egg and vanilla beat another minute. Turn mixer on low, add flour, baking powder, soda and salt. Refrigerate for 30 minutes or longer.
I used a small Pampered Chef Scoop and made a ball then rolled it in coarse sugar. Place 12 cookies on a parchment lined sheet. Bake in a 375 oven for 10 minutes or until cookie starts to crack and is set. Remove from oven and press an unwrapped heart into cookie. Cool cookies quickly so the chocolate retains it's heart shape. It was 8 degrees so my cookies cooled quickly outside.
Enjoy a yummy Valentine treat.

Sunday, January 13, 2013

MY Favorite Chocolate Macadamia Cookie

I have dozens of cookie recipes on my blog how I forgot this gem I don't know. I have been making this cookie forever, I included it in a cookbook I made for my girls called Just Desserts. It's a fun little cookbook/scrapbook with about 20 of my favorite dessert recipes.
The macadamias in this cookie reminds me of Hawaii. It is warm in Hawaii--it is cold in Utah right now. So make this cookie and pretend you are in warm Hawaii enjoying it!

My Favorite Macadamia Cookie
1 cup brown sugar (7 ounces)
3/4 cup white sugar
7/8 cups butter
2 eggs
2 teaspoons vanilla
2 3/8 cups flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped macadamia nuts
1/2 cup white chocolate chips
1/2 cup milk chocolate chips
1/2 cup semi sweet chocolate chips
Mix together sugars and  butter, beat about 2-3 minutes. Add eggs one at a time and beat 1 minute after each addition. Add vanilla. Mix dry ingredients and add to butter mixture. Mix gently, don't over mix. Add nut and chips.
Bake on a parchment lined sheet for 13-14 minutes at 325 degrees. Makes about 3 1/2 dozen delicious cookies.

Tuesday, January 8, 2013

Potatoes Romanoff

I know I have a multitude of recipes at the touch of a button. Thanks to blogs, Pinterest, The Food Network etc. there is plenty to choose from. But I still enjoy opening the mailbox and seeing a new cooking magazine. I have limited the number I receive--recipe overload is real. This year I chose to subscribe to Cook's Country. I like the large format, the easy meals and I like to know why recipes work and Cooks gives me the information I enjoy. So this year you will see favorites from this magazine on my blog.
I'm always looking for a good potato recipe. We like potatoes in many forms. This recipe did not disappoint. It was yummy and worth the work for a special Sunday Dinner. You can also make this the day before, a plus for a busy cook.

Potatoes Romanoff
3 pound russet potatoes, peeled and cut into 1/2 inch pieces
1 1/2 teaspoons salt
1 1/4 cup sour cream
4 ounces cream cheese, softened
1 tablespoon cornstarch
1/2 teaspoon pepper
1 3/4 cups chicken broth
4 scallions, white parts minced, green parts sliced thin on the bias
6 ounces sharp cheddar cheese, shredded (1 1/2 cups) I like Tillimok

Toss potatoes with salt in a large bowl, cover and microwave until tender about 15 minutes. Stir once.
Whisk sour cream, cream cheese, cornstarch and pepper in a large bowl until combined. Whisk in chicken broth and scallion whites until incorporated. Fold in hot potatoes in two additions. Pour mixture in an 8 inch square baking dish. Sprinkle with cheddar cheese. Place dish on rimmed baking sheet and bake on upper middle oven rack for 15 to 20 minutes in a 425 degree oven. Casserole should be bubbling and cheese slightly brown. Let cool for 20 minutes. Sprinkle green onions on top. Serves 6 to 8.
You can make the casserole ahead and bake it at 425 for 30 to 35 minutes.

Sunday, January 6, 2013

Lemon Yogurt Muffins

It is cold in Utah, very cold! It is also pretty smoggy so don't take a deep breath when you are outside! What has this got to do with muffins?? Well somewhere it is sunny and warm and lemons are at their peak. These little citrus morsels are about as good and sunny as it gets in January! They come together quickly and are delicious. The original recipe from Mel's Kitchen Cafe is for lemon loaves. But I'm quite impatient--loaves takes so long to bake. These little mini muffins are ready in minutes. Whatever pan you bake these in they are sure to brighten your day!

Lemon Yogurt Muffins
3 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 cups granulated sugar
3 tablespoons lemon zest--from 3 large lemons
4 large eggs
1 teaspoon pure vanilla
1/2 vegetable oil
1/2 cup applesauce
1 1/2 cups plain yogurt
1/3 to 1/2 cup fresh lemon juice (from the lemons you zested))
4 tablespoons sugar

Whisk together the flour, baking powder and salt. In a large bowl combine the sugar and lemon zest--rub between your fingers until the sugar is moist and smells out of this world. This is one of my favorite cooking activities! Stir in the eggs, vanilla, oil, applesauce and yogurt. Add the dry ingredients and mix till just combined. Never over mix muffins or quick breads they will become tough--who wants a tough muffin??

Pour batter into pans that have been sprayed with Baker's Joy. This makes plenty. I would probably make some mini loaves and mini muffins. I really can't say how many it will make as pans vary so much. I do know that I have muffin recipes with 1 cup of flour and they make 24 mini muffins. Mel said she makes 2 loaves that are 8 1/2 by 4 1/2 inch pans and has some batter left over for a few muffins. Sorry I can't give you better guidance here! Make them and see what works with your pans!

Bake at 350 till a toothpick comes out clean. A loaf pan will be 45-55 minutes and muffins will be 14-25 minutes. Watch closely you don't want an over baked dry muffin!
While the bread/muffins are baking combine the glaze ingredients in a small saucepan and bring to a boil. Remove from heat. While muffins are still warm brush glaze over tops. You may want to poke holes in your muffins so the glaze will soak in. Brush muffins several times until all glaze is used. Enjoy your bite of sunshine!