Wednesday, September 27, 2017

Chicken Tenders with Green Chili Sauce

My friend recommended the Food Nanny to me and so I checked out her recipe book at my library and this was the first thing I made and it was delicious. So, I may be posting a lot more of her recipes on here if they're all this good!

Chicken Tenders with Green Chili Sauce
adapted from the Food Nanny

  • 8 chicken tenders (I just cut a couple chicken breasts in half and then sliced it 2-3 times to make tenders)
  • Coarse salt
  • Fresh ground black pepper
  • Rubbed sage (sage rubbed between your fingers to almost powder)
  • Cumin
  • Steak seasoning or another favorite “dry” seasoning (I used seasoned salt)
  • 1 Tablespoon olive oil
  • 2 teaspoons butter
  • 1⁄3 cup cream
  • 1 – 4 oz. can mild diced green chilies
  • 2 Tablespoons cream cheese
  • 1 cup brown or white rice
  • 2 1/2 cups chicken broth
  • 1 Tablespoon butter
  1. Prepare rice: Bring rice, chicken broth and butter to a boil. Reduce heat, cover with tight fitting lid. Simmer 15-20 min. if it's white rice and 45 min. if it's brown rice. Allow to rest for 5 min. Cooking times may vary.
  2. Prepare the Chicken Tenders: Wipe off the chicken tenders with a wet paper towel. Place the tenders on clean paper towels and sprinkle each one with the following in order given: coarse salt, fresh ground black pepper, rubbed sage, cumin and steak seasoning on both sides.
  3. In a medium fry pan over medium heat add olive oil and butter until it just starts to sizzle.
  4. Place the chicken tenders in the pan and sear about 3 min. per side. Turn the heat down to low.
  5. Add cream. Cook for 1 min. Mix in the diced chilies. Dot little pieces of cream cheese around the chicken and chili sauce. Cover. Continue to cook over low heat for 15 min. I actually simmered mine for about an hour and it just fell apart. So good!
  6. Serve immediately over rice. Serve with: Brown Rice, broccoli, cauliflower, or fresh peas. Other options: quinoa, white rice.

Monday, September 18, 2017

Thick and Chewy Chocolate Chip Cookies

These cookies are SOOOO good. They are definitely in my top two ever, which is saying something because I make a TON of cookies and have tried every single recipe on this blog (and lots of other recipes too). They are actually America's Test Kitchen, which is also saying something.

Thick and Chewy Chocolate Chip Cookies
from America's Test Kitchen

2 cups + 2 tablespoons (301 grams) all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
12 tablespoons (170 grams) unsalted butter, melted and cooled
1 cup (198 grams) light or dark brown sugar
½ cup (99 grams) granulated sugar
1 egg
1 egg yolk
2 teaspoons vanilla extract
1½ cups (255 grams) semisweet chocolate chips

  1. Adjust the oven racks to the upper- and lower-middle positions and preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. Using an electric mixer on medium speed, beat the butter and sugars until thoroughly blended, 2 to 3 minutes. Beat in the egg, yolk, and vanilla until combined. Reduce the mixer speed to low, add the dry ingredients and beat until just combined. Using a rubber spatula, stir in the chocolate chips.
  4. Roll a scant ¼ cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2½ inches apart.
  5. Bake until the cookies are light golden brown and the outer edges start to set, yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the baking sheets. Once cool, store in an airtight container at room temperature for up to 4 days. These can also be wrapped in plastic wrap, placed in a freezer bag and frozen for up to 2 months.coo

Sunday, September 10, 2017

Protein Balls

We went on a ladies-only backpacking trip this weekend and it was SO fun. One of my friends made these protein balls. I didn't think much of them because I usually hate this stuff, but these were seriously AMAZING. They were the first snack gone and I've been craving the ever since.

Protein Balls
Recipe from Anne Kimble

Spray measuring cups with coconut oil (or Pam) 
1 cup all natural peanut butter (I use the big tub of Adam's crunchy from Costco)
1/2 cup honey
1/4 cup pure maple syrup
Combine above ingredients

Then slowly add:
2 1/2 cups brown rice crispies (There are few brands you can find at Sprouts or Whole Foods)
1/2 cup oats
1/4 cup chia seeds (Some people use 1/8 cup, but I love chia!)
2 T hemp hearts (optional)
2 T ground flax seeds (optional)
chocolate protein powder to taste
1/2 cup chocolate chips (I love Enjoy Life brand)

The mixture will be sticky, but if it seems like it won't hold together, add a few more oats. Put mixture if fridge for 30 min to make it easier to handle. Spray a small cookie scoop and shape into balls. Place flat in gallon ziplocs to freeze (and so you won't each the whole batch the same day!).