Baked Chicken Tenders

Baked Chicken Tenders

The two of us often judge a restaurant by the quality (and sometimes greasiness) of their Chicken Tenders. Aren’t they so so good?! Well, if you want to make them at home, but don’t have a deep fryer or an air fryer, try this version. They’re crispy and actually healthier! (but you don’t have to tell anyone!)

These were actually served with Zucchini noodles and a little marinara. Yum!
And with my new Advantium Oven from Gerrit’s Appliance, they were done SUPER quickly and I didn’t have to heat the big oven!

INGREDIENTS:
1 pound chicken tenders
1 cup buttermilk (I skipped)
1 cup Panko breadcrumbs (also called Japanese breadcrumbs)
1/3 cup shredded Parmesan cheese
Salt and pepper to taste
2 tablespoons butter, melted

Place chicken in a zip top gallon size bag. Pour the buttermilk in the bag and evenly distribute it over the chicken. Push the air out of the bag and seal. Let the chicken soak in the buttermilk for 15 to 30 minutes in the refrigerator.

Preheat oven to 425 degrees. Line a baking sheet with parchment paper or coat with cooking spray.

Combine Panko, Parmesan, salt and pepper in a pie dish or other container. Dredge chicken tenders in the breadcrumb mixture until they are evenly coated. Place the breaded chicken on the baking sheet. Drizzle each piece of chicken with melted butter.

Bake chicken for 15-20 minutes, until golden brown.

Serve with your favorite dipping sauce or lemon wedges. Or as a yummy chicken Parmesan dish with a little marinara!

For ALL my Cookin With Brook recipes, click here! 

SAFE Chocolate Chip Cookie Dough

SAFE Chocolate Chip Cookie Dough

So you’ve heard people say you shouldn’t eat raw cookie dough. But many of us have done it…and survived. BUT, many of us would rather our kids not eat it, am I right? Well since today is National Chocolate Chip Day, we thought we’d celebrate by passing along this SAFE to eat cookie dough recipe. And yes, it tastes like the real deal! So celebrate this important National holiday! (safely)

 

Ingredients

  • 1 stick softened unsalted butter
  • 6 Tablespoons light brown sugar
  • 6 Tablespoons white sugar
  • 1 cup plus 2 Tbsp flour*
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 2 tsp pure vanilla
  • 2 Tbsp whole milk
  • 2/3 cup chocolate chips (I used mini ones)

 

Instructions

  1. Cream butter, sugars and vanilla until smooth
  2. Add flour, baking soda, salt and cinnamon and mix
  3. Add milk and mix until dough is firm and smooth
  4. Fold in chocolate chips with a wooden spoon (or any other chip or nut, cranberry, raisin, etc.)
  5. Cover and refrigerate

 

*If you’re worried about raw flour, do this: Spread two cups of flour on a baking sheet and bake for about 5 minutes at 350° F. Let cool completely. Then use the flour. You are killing off any bacteria.

For ALL my Cookin With Brook recipes, click here! 

Cranberry Brownies

Cranberry Brownies

ApplesauceBrownies1

I’m always looking for a quick and easy dessert, aren’t we all? This one is super simple and better for you than the brownies made with oil! Give them a try. The original recipe (linked below) calls for walnuts, but I thought I’d try it with dried cranberries. YUM!

 

INGREDIENTS:

7 tablespoons flour

1/2 cup cocoa

1/4 teaspoon salt

2 eggs

3/4 cup sugar

8 tablespoons applesauce

1 1/2 teaspoons vanilla

1/4 cup dried cranberries

 

Preheat oven to 350 degrees

Mix together flour, cocoa and salt.

Whisk together eggs, sugar, applesauce and vanilla.

Combine egg mixture and flour mixture.

Stir until blended, but DO NOT over mix.

Pour into greased 8 inch pan and sprinkle with cranberries.

Bake for 25 minutes.

 

And you’ve GOT to get into Gerrit’s Appliances and check out the new Advantium Oven! I LOVE THIS THING! Not only does it do microwave and convection cooking, there’s also a setting for SPEED COOK! Your regular dishes are done in HALF the time!

Here’s the original recipe.

Here’s a link to ALL my Cookin With Brook recipes, including the Mother’s Day Grilled Chicken Salad! 

 

Cinnamon Energy Bites (aka Cinn-ergy Bites)

Cinnamon Energy Bites (aka Cinn-ergy Bites)

We’ve all been there. Someone passes out a sign-up sheet for bringing snacks during the soccer game, or during tech rehearsal for the school play. What can you bring that doesn’t bog them down but helps sustain their energy??! These. (obviously be careful with peanut allergies!)

INGREDIENTS:
1 cup old-fashioned oats (uncooked)
2/3 cup toasted coconut flakes
1/2 cup peanut butter
1/2 cup ground flax seeds
1/2 cup chocolate chips
1/3 cup honey
1/2 teaspoon cinnamon
1 teaspoon vanilla
DIRECTIONS:
Stir all ingredients together in a medium bowl until mixed thoroughly.
Cover and let chill in the refrigerator for 1 hour.
Once chilled, roll into 1″ balls.
Store airtight and keep refrigerated for up to a week.

 

For ALL my Cookin With Brook recipes, click here! 

Caprese Grilled Cheese

Caprese Grilled Cheese

April 12th was National Grilled Cheese Day. And a normal grilled cheese sandwich is already fantastic…especially if you pair it with a bowl of tomato soup. But how about combining that and SOUPING up your grilled cheese sandwich?! Here you go. You’re welcome!

8 slices sourdough bread
1/4 cup fresh marinara sauce (or sliced tomato)
Fresh mozzarella cheese sliced
Fresh Basil
Butter

Butter 1 side of all 8 slices of bread

Spread marinara on the other side of all slices

Top 4 with cheese and basil

Top with sauced bread

Heat a large skillet over medium heat

Cook 3 minutes or until browned.

Turn sandwiches over; cook until browned and cheese is melty.

Serve immediately.

For ALL my Cookin With Brook recipes, click here!

Spring Pretzel Bites

Spring Pretzel Bites

These are so SPRINGY and SO cute! They’ll look great at your Easter buffet! (oh, and the kiddos will LOVE to help make these!)

Windowpane Pretzels

White Melting Wafers

Pastel M&Ms

On a paper plate arrange 7 or 8 pretzels.

Place a melting wafer in the center of the pretzel.

Microwave and heat them until the wafer just starts to melt. (soft to the touch and melted enough to press a M&M down into it but not running off the pretzel.) About 45 seconds.

Using pastel M&M’s, place an M&M in the center of the melted wafer and surround with 6 M&Ms of a different color with the “M” side down.

Let them harden for a couple hours before storing them in an air-tight container.

For ALL my Cookin With Brook recipes, click here!

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