Monday, January 23, 2012

Weekend Recipes

Husband went out yesterday to watch football with friends so I was on my own for dinner. So, I actually cooked a full meal. I made Crunchy Parmesan Chicken Tenders first so Little Miss could have dinner. She ate them with carrots and grapes and I let her have a 100 Calorie chocolate covered pretzel pack for dessert. I did not make the dipping sauce.

Crunchy Parmesan Chicken Tenders

Ingredients
  • 4 tablespoons plus 1/2 cup extra-virgin olive oil
  • 1 cup buttermilk
  • 1 1/2 pounds chicken tenders (about 18)
  • 3 large garlic cloves, minced
  • 1/2 teaspoon salt
  • 3 tablespoons balsamic vinegar
  • Freshly ground black pepper
  • 1 1/4 cups freshly grated Parmesan
  • 3/4 cup Italian-style seasoned bread crumbs

Directions

Preheat the oven to 500 degrees F.

Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.

Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.

Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.

Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.

For a side, I made scalloped potatoes. This was a recipe I've had in my box forever and never made. I'm not sure of its origin. It's 3 lbs of potatoes sliced 1/4" (and gave me a nice excuse to use my mandolin). You put the potatoes in a pot with 2c water and 2c milk along with 3 cloves of garlic smashed and peeled. Bring the pot to a boil, stirring so the mixture doesn't stick to the bottom. Once it is to a boil, reduce heat and simmer until potatoes are tender. Then, using a slotted spoon, scoop out half the potatoes and put on the bottom of a 9x13 baking pan. On top, put a layer of Gruyere cheese and a pinch of cayenne pepper. The recipe calls for 3oz total, but I put a little less than 8oz and it still wasn't that cheesy. Repeat with layer of potatoes and cheese with a pinch of cayenne pepper. After, pour a cup of heavy cream evenly on top. Cook in a 350 degree oven until golden brown.

I was a little heavy with the cayenne pepper, but it was tasty, maybe needed a bit of salt, but I'm bad and never salt my foods.

I also roasted cherry tomatoes - a pint of cherry tomatoes, salt, pepper, thyme and oregano and a couple of cloves of garlic. I put them on a baking sheet in a 400 degree oven until they popped so like 10 minutes or so.

Super yummy dinner! Little Miss and Husband both loved the chicken. I can't remember the last time Little Miss asked for seconds.

1 comments:

Stephanie said...

Wow... those potatoes sound SO good.