Potato Chip Chicken Fingers

http://www.myrecipes.com/recipe/king-ranch-chicken-mac-cheese-50400000118342/

Potato Chip Chicken Fingers are lean chicken breast strips coated with crunchy chips then baked until golden brown and crispy. The flavor possibilities are endless!

Potato Chip Chicken Fingers via @Iowa Girl Eats

The idea behind Potato Chip Chicken Fingers is that you crush up some chips you’re trying to stop snacking on then use them to coat strips of chicken before baking until golden brown and crispy. The idea goes to hell, however, when you’ve licked the bag clean and have to buy a new one!

Regardless, these Potato Chip Chicken Fingers are so, so, so good. The inside of the chicken stays nice and juicy from a quick bake in the oven, while the crushed potato chips on the outside get even more crunchy. Use whatever flavor of potato chip you want – the possibilities are as endless as the chip aisle.

Potato Chip Chicken Fingers via @Iowa Girl Eats

I served my Potato Chip Chicken Fingers with a honey mustard dipping sauce (the same spoon-drink-worthy sauce I served with my copycat Chick-fil-A nuggets!) but you could serve yours with anything you’ve got. BBQ sauce, ketchup – whatever!

Potato Chip Chicken Fingers via @Iowa Girl Eats

Start with your chips. Like I said – the original idea was to use Poore Brothers Parmesan Garlic potato chips, but these Cheddar & Sour Cream chips had an excellent flavor too!

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For 2 servings, crush 3 cups potato chips in a bag with a rolling pin or your hands, or use a food processor. Place the crumbs into a shallow dish or bowl.

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Next, pat dry 2 chicken breasts then season lightly on both sides with salt & pepper. Most chips have a lot of salt on them already, but you’ll miss the flavor if you skip this step.

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Cut the chicken into 4 or 5 strips. You could also use chicken tenders for this!

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Layout the chicken and chip crumbs next to a shallow dish with 1 egg whisked with 1 Tablespoon milk(could use water) and a nonstick-sprayed, foil-lined baking sheet.

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Dunk the chicken into the egg mixture then roll in the chip crumbs and place on the prepared baking sheet. Bake for 20 minutes, flipping once, and you’re done! Easy, right?

Potato Chip Chicken Fingers via @Iowa Girl Eats

I think a dunkable dip is a must for chicken fingers, and a honey mustard sauce sounded like it’d be really yummy with the cheddar & sour cream flavor of the chips.

Honey Mustard Dipping Sauce via @Iowa Girl Eats

All I did was stir together 1/2 cup plain Greek yogurt with 2 Tablespoons yellow mustard, 1-1/2 Tablespoons dijon mustard and 2 Tablespoons honey until smooth. I could drink this stuff.

Honey Mustard Dipping Sauce via @Iowa Girl Eats

Serve with a fresh or roasted veggie, I tossed roasted brussels sprouts into the oven to roast alongside the chicken, then dig in!

Potato Chip Chicken Fingers via @Iowa Girl Eats

Potato Chip Chicken Fingers

Print this recipe!

Serves 2

Ingredients:
3 cups potato chips
1 egg
1 Tablespoon milk
2 chicken breasts, cut into strips (or 3/4lb chicken tenders)
salt & pepper

Directions: 

  1. Preheat oven to 400 degrees. Crush potato chips in a food processor or with your hands in the bag then pour into a shallow dish or bowl. Whisk together egg and milk in a separate shallow dish or bowl.
  2. Season chicken strips lightly with salt and pepper then dunk into egg mixture. Allow excess to drip off then roll in chip crumbs and place on a nonstick sprayed, foil-lined baking sheet. Continue with remaining chicken then lightly spray tops with nonstick spray or olive oil. Bake for 20 minutes, flipping halfway through.

Potato Chip Chicken Fingers via @Iowa Girl Eats

If you like the crunch of chips, then you will love these chicken fingers! So crispy and yummy. And while we’re talking about it – add that honey-mustard dip to my list of food kryptonite, mmkay?

Crispy Cheddar Chicken

Crispy Cheddar Chicken

The following sides go well with this recipe.

Rice Pilaf with Almonds
Roasted Garlic Mashed Potatoes
Baked French Fries
Roasted Broccoli with Balsamic Glaze
Glazed Rosemary Carrots
Roasted Asparagus

Crispy Cheddar Chicken
Time: 15 minute prep + 35 minutes baking
Yield: 7 servings
Chicken:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley
Sauce:
1   10 ounce can cream of chicken soup
2 T sour cream
2 T butter
 
1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the ritz crackers.

 

3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.

 

 

4. Dip each piece of chicken into the milk…
then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don’t worry about it.
Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don’t let it get you down. Once the cheese melts in the oven it will adhere nicely to the crumbs and the crackers.
5. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan.
6. Sprinkle the dried parsley over the chicken.
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
Enjoy!
The last

Beautiful Buttermilk Pancakes

2014-02-22+12.57.58[1]

 

 

Buttermilk Pancakes

yields approximately 12 pancakes
3 cups buttermilk
3 large eggs, lightly beaten
3 tablespoons unsalted butter, melted
2 1/2 cups all purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
Canola oil, as needed
  • Whisk together the buttermilk, eggs, and half of the melted butter in a medium bowl
Don’t mind the bacon in the corner
  • Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Stir in the wet ingredients with a wooden spoon until only a few dry patches remain. Mix in the rest of the melted butter until only a few dry spots remain. The batter will be lumpy (don’t worry, it’s the buttermilk’s fault).
Take your lumps
  • Brush a nonstick pan or skillet with oil and set it over medium heat for 1 minute.
  • Brush the pan with a little more oil and ad 1/4 cup of batter for each pancake. (If you are using a griddle and cooking several pancakes together, leave about 1 1/2 inches between each pancake.)
  • Cook until each pancake’s surface bubbles and the edges are dry, approximately 2 to 3 minutes.
  • Flip the pancake over and cook until the other side is browned, 2 to 3 minutes.
I love the color.
  • Place pancake on a platter and set aside while you cooke the remaining batter. (You may need to re-brush your pan with more oil.)
  • Serve the pancakes immediately with maple syrup or fruit topping.
I had more pancakes to photograph, but I ate them.

Pepper-Corn Chowder

 

Ingredients

  • Nonstick cooking spray
  • cup chopped onion
  • leek, cleaned and chopped
  • cups loose-pack frozen whole kernel corn
  • 14 ounce can reduced-sodium chicken broth
  • medium red sweet pepper, chopped
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • threads saffron (optional)
  • Snipped fresh chives and/or ground black pepper (optional)

Directions

Coat a 4- to 5-quart Dutch oven with nonstick cooking spray. Heat over medium heat about 1 minute. Add onion and leek; cook about 5 minutes or until tender, stirring occasionally.

Add corn. Cook about 5 minutes or until corn softens, stirring occasionally. Add 1 can of the chicken broth. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until the corn is very tender. Remove from heat and cool slightly.

Transfer half the corn mixture to a blender or food processor; cover and blend or process until smooth. Return the pureed corn mixture to mixture in the Dutch oven.

Add the remaining 1 can broth, the sweet pepper, 1/8 teaspoon black pepper, cayenne pepper, and, if desired, saffron. Heat through. If desired, garnish with snipped fresh chives and/or additional ground black pepper.

Amazing Ziti

Ingredients

  • pound 95%-lean ground beef
  • cups shredded carrot
  • 10 3/4 ounce cans reduced-fat and reduced-sodium condensed tomato soup
  • 2 1/2 cups water
  • ounces dried cut ziti pasta (about 2 1/2 cups)
  • tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
  • teaspoon onion powder
  • teaspoon garlic powder
  • cup shredded part-skim mozzarella cheese (4 ounces)
  • 1/4 cup shredded Parmesan cheese (1 ounce)

Directions

In a 4-quart Dutch oven, cook ground beef and shredded carrot over medium heat until meat is brown. Drain off fat. Stir tomato soup, the water, uncooked ziti, dried basil (if using), onion powder, and garlic powder into meat mixture in Dutch oven.

Bring mixture to boiling; reduce heat. Cover and cook about 25 minutes or until ziti is tender, stirring occasionally. Stir in fresh basil (if using) and mozzarella cheese. Sprinkle individual servings with Parmesan cheese

Lentil Soup

Ingredients
2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
1/2 teaspoon freshly ground grains of paradise (or pepper

Directions

Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

Per Serving (based on 6 servings):
Calories: 372;
Total Fat: 8 grams;
Saturated Fat: 1 grams;
Protein: 24 grams;
Total carbohydrates: 55 grams;
Sugar: 5 grams
Fiber: 13 grams;
Cholesterol: 0 milligrams;
Sodium: 762 milligrams

Read more at: http://www.foodnetwork.com/recipes/alton-brown/lentil-soup-recipe/index.html?oc=linkback

http://www.reddit.com/r/EatCheapAndHealthy/comments/1pvumw/lentil_soup_easy_tasty_and_your_cheapest_form_of/