Wednesday, June 25, 2014

Honey Mustard and Pretzel Crusted Chicken

I absolutely love chicken, but I always feel like I run out of ideas for chicken or all the recipes are the same.  I had a ton of chicken in our freezer and wanted to bake some chicken for dinner, but did not want to just do regular baked chicken.  I saw a recipe going around Pinterest for pretzel crusted chicken, and I thought why not.  Everyone was very hesitant about this when I told them, but it was AWESOME.  It is unlike any baked chicken I have had before, the pretzels give it a nice crunch, and the honey mustard sauce is wonderful. I would definitely suggest this to anyone looking for new ways to bake chicken!

Ingredients
  • 4 boneless skinless chicken breasts
  • 2 cups panko crumbs
  • 2 cups crushed pretzels
  • ½ cup olive oil
  • ½ cup Dijon mustard
  • ⅓ cup honey
  • ¼ cup water
  • 3 tablespoons red wine vinegar
  • ½ cup flour
Directions
  1. Preheat  your oven to 400 degrees and lightly grease your baking dish
  2. In a pan, add your panko crumbs and cook until brown.  Make sure to constantly stir so they do not burn.  Once browned remove from pan and set aside.
  3. In a food processor (or blender), process the pretzels until they are all crumbs, and add this mixture to your panko crumbs
  4. Rinse your food processor, and place  your oil, mustard, honey, water and vinegar and process until
  5. Place your mustard mixture in a small bowl, put your flour in another bowl, and the pretzel mixture to a third bowl.
  6. Place the chicken in the flour, then into the dressing and lastly in the pretzels (make sure the chicken is fully coated).
  7.  Place your chicken onto the baking tray and bake for 15-20 minutes or until cooked through.
  8. Enjoy!
Final Product
 
 

Thursday, June 19, 2014

Healthier Chicken Salad


I was looking on Pinterest for quick and easy dinner ideas, when an avocado chicken salad popped up and I thought that would be perfect for dinner and I had all the ingredients.  When I got home I realized that the avocados were not ripe yet, and decided why not make regular chicken salad.  I had just bought a huge container of Gerek yogurt the night before, and decided to make a healthy alternative instead of using a ton of mayonnaise.  The recipe was super creamy and it was delicious.  I served it over a bed of spinach, and my roommate had hers on a sandwich and both ways were DELICIOUS.
Prep time: 10 minutes
Cook time: 15 minutes
Servings size: 4-5 people
Recipe adapted from: Cooking Light

Ingredients

  • 2 pounds of chicken tenders
  • Garlic powder for seasoning
  • ADOBA for seasoning
  • 1/4 cup of light mayonnaise
  • 3/4 cup of  plain Greek yogurt
  • 2 teaspoons of lemon juice
  • 2 teaspoons of white distilled vinegar
  • 1 tablespoon of Dijon mustard
  • 1 teaspoon of honey
  • 1.5 teaspoons of black pepper
  • 2 teaspoons of garlic powder
  • 2 teaspoons of celery salt
  • Salad or bread for serving
Directions

  1. Pre-heat oven to 350 degrees
  2. Lightly sprinkle your chicken with Adoba and garlic powder and place on a non-stick baking tray.
  3. Bake your chicken tenders for 20 minutes (or until no longer pink)
  4. Let your chicken cool for about 10 minutes
  5. Once cool, shred your chicken.
  6. Add your shredded chicken to a bowl and add your  mayonnaise, yogurt, lemon juice, vinegar, mustard, honey, pepper, garlic and celery salt. 
  7. Mix well until ingredients are combined.
  8. Chill for about 20 minutes.
  9. Serve and enjoy!
Final Product

Tuesday, June 17, 2014

Simple Deviled Eggs

Who doesn't love a good deviled egg, especially at a summer cook out!  I was craving deviled eggs the other day, and I decided why not make some and bring the rest to work as a treat.  I never made deviled eggs before, so I was not sure how they would turn out.  The recipe I used was super simple, and they tasted awesome.  I will definitely be using this recipe all the time!
Prep time- 15 minutes
Cook time- 20 minutes
Recipe adapted from: Six Sisters Stuff

Ingredients

  • 1 dozen large eggs
  • 4 tablespoons mayonnaise
  • 4 tablespoons Dijon mustard
  • 1 tablespoon garlic powder
  • 2 teaspoons of onion powder
  • Paprika for topping
Directions

  • Place your eggs in a large pot, and cover with about an inch of water.
  • Bring water to a boil.
  • Once water is boiling, leave eggs in for one minute.
  • After one minute, remove pot from heat and let eggs sit for 13 minutes.
  • Once your time is up remove eggs from heat and place in cool water for about 10 minutes (this makes the eggs much easier to peel)
  • Once eggs are peeled, slice your eggs in half and place the yolks in a large bowl and arrange the egg whites on a plate (I used a food processor)
  • Add your mayonnaise, mustard, garlic and onion powder to the yolks and mix (or process) until completely smooth.
  • Add mixture to your shells, and sprinkle with paprika.
  • Enjoy!
Final Product

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