Buttermilk Chicken Tenders

Buttermilk Chicken Tenders may not be the most fancy dinner option but these are top notch when compared to what you'd get when you dine out and light on the wallet. If you toddler is anything like mine and their first choice is chicken nuggets, you are in luck, they will gobble these up.

Moist and flavorful. Fried. Yes please! Great when served with your favorite dipping sauces or plain. They even make a great filling for a wrap or a salad topping. 

Buttermilk Chicken Tenders

MyRecipes.com and All You, April 2006

Makes 6 Servings

Stars of the Show:

• 1/2 cup buttermilk
• 3/4 tsp Tabasco - Double this amount if you like 'em spicy.
• 1 1/3 lb chicken tenders
• 3/4 cup all-purpose flour
• 2 tsp kosher salt
• 1/8 tsp cayenne pepper - Double this amount if you like 'em spicy.
• 2 eggs
• 2 cups breadcrumbs - I only ended up using half this amount.
• 3/4 cup vegetable oil

And Action:

Mix buttermilk and Tabasco in a resealable plastic bag. Add chicken tenders and marinate for at least 1 hour or up to 1 day.

In a shallow dish, mix flour with salt and cayenne pepper. In a shallow bowl, beat together eggs with 2 Tbsp. water. Place bread crumbs in a separate shallow dish.

Remove chicken tenders from buttermilk, draining any excess, and dredge individually in flour mixture, shaking off excess; then dip into egg, draining any excess. Next, dip chicken in bread crumbs, pressing gently into crumbs to coat. Place on baking sheet. (Chicken may be prepared up to 5 hours ahead; cover and refrigerate.)

In a large skillet, heat 1/4 cup vegetable oil over medium-high heat. When hot, add one third of chicken tenders and cook, turning, until golden, about 4 minutes. Transfer to a baking sheet and keep warm in 225 degree oven. Wipe out pan and repeat cooking procedure in 2 more batches with remaining oil and tenders. (I was able to cook all of my tenders at once and didn't need to keep them warm in the oven.)

Nutritional Information Per Serving:
Calories: 467
Fat: 32g
Saturated fat: 5g
Protein: 29g
Carbohydrate: 18g
Fiber: 1g
Cholesterol: 131mg
Sodium: 606mg

Turkey Meatball Subs

When I think of ground turkey I tend to think, "Oh no!" because of it's tendency to taste dry. I only went along with making these Turkey Meatball Subs after reading others' reviews of the recipe claiming these meatballs to be "very tasty and moist."

I am sure glad that I went off of what others had to say and didn't pass this recipe up. Turkey's reputation is slowly changing thanks to this recipe. The turkey meatballs are simmered in marinara sauce and sandwiched on a broiled roll with provolone cheese.

Mr. Sideline Chef and I ate two sandwiches each! They were that good. Mr. Sideline Chef even commented that he couldn't tell that they were ground turkey until I told him. This is a dinner that will see it's way into the rotation. More often the better.

Quick and easy for a weeknight dinner. Even the meatballs and sauce would be perfect over pasta if you prefer. Yummy!

Turkey Meatball Subs

MyRecipes.com and All You, January 2009

Makes 8 Subs

Cost Per Serving: about $2.62

Stars of the Show:

• 2 eggs
• 3 tbsp water
• 1/3 cup Italian seasoned breadcrumbs
• 1/2 cup finely chopped parsley
• 2/3 cup grated Parmesan cheese
• 4 cloves garlic, minced
• 2 lb lean ground turkey
• 1 (24 oz) jar marinara sauce
• 8 crusty sub-style rolls
• 2 1/2 tbsp extra virgin olive oil
• 12 oz sliced provolone

And Action:

Whisk eggs with 3 tbsp water. Stir in breadcrumbs and let stand 5 minutes. Add Parmesan, parsley, garlic and turkey. Mix gently until well combined. Moisten hands and roll mixture into 24 1 1/2-inch balls. Transfer to a dish large enough to accommodate all meatballs. Refrigerate meatballs for 30 minutes.

Pour marinara into a wide, deep pot with a lid and warm over medium-high heat. Medium-high was too high so I turned it to medium and adjusted the cook time. Add the meatballs (sauce will not completely cover meatballs), cover and cook 10 minutes. Uncover and turn meatballs. Cover; cook 10 minutes longer, until meatballs are no longer pink inside (cut one to test).

Preheat broiler to high. Cut rolls lengthwise and drizzle inside of each with 1 tsp. olive oil. Divide cheese among rolls and place on baking sheet. Broil until cheese is melted and bread is lightly toasted, 1 to 2 minutes.

Place three meatballs on each roll and spoon sauce over. Serve immediately.

Nutritional Information:
Calories: 718
Fat: 35g
Saturated fat: 13g
Protein: 48g
Carbohydrate: 54g
Cholesterol: 170mg
Sodium: 407mg

Sweet and Peppery Bacon

The only way to describe this Sweet and Peppery Bacon is candy for breakfast. What better way to take something already not so good for you and make it even worse? By sprinkling it with brown sugar and letting it roast in the oven to get a caramelized peppery crust. Heavenly!

The black pepper to brown sugar ratio is one to one. When I mixed the two and sprinkled the bacon with the mix I second guessed myself and figured the pepper was going to be overpowering for itty bitty to eat. I kept a piece plain just in case so itty bitty could still have something to go along with his breakfast.

While in the oven this smelled like how I envision Paula Deen's home to smell. Bacon and sweetness. It was such a divine smell. If I could bottle that smell I would.

When I pulled the baking sheet out of the oven I was giddy! First bite and all of my doubt melted away. Not overpowered by black pepper. Perfection. Tasted like candied bacon. Breakfast has never tasted so good. I can't wait to make this again along side those Cream Cheese Scrambled Eggs and Yukon Gold Potatoes Sauteed in Clarified Butter. That would be the perfect Valentine's Day breakfast. Why not go ahead and eat some of those Peanut Butter Truffles while you're at it?

Sweet and Peppery Bacon

MyRecipes.com and All You, December 2010

Makes 24 slices bacon

Stars of the Show:

• 24 slices bacon
• 2 to 3 tbsp black pepper
• 2 to 3 tbsp dark brown sugar

And Action:

Preheat the oven to 400ºF. Line a baking sheet with foil. Mist the foil with cooking spray. Arrange half the bacon slices in a single layer on the foil and sprinkle with half the brown sugar mixture. Roast for 15 minutes. Remove baking sheet from the oven and place bacon on a paper towel lined plate. Pour the grease out of the tray and then repeat with the remaining bacon. Any leftover bacon can be wrapped in plastic wrap and reheated in the microwave. Leftovers? Puh-lease!

Culinary Smackdown Battle... interested in a little challenge? Please check it out and link your recipe. I would love for any and everyone to participate and look forward to seeing what you link, tasting, judging, and then picking a winner. Submit your recipe by February 27th, 2011 because Mr. Sideline Chef and I will be announcing the winner the following morning. Best of luck!