Cornflake Chicken Fingers
Since I’ve returned to work, planning quick and tasty weeknight meals has become a top priority for me. I have to think of my 4 year old, Leila, when I consider our meals, not because I don’t think she’ll try what I put in front of her, but because I want her to be excited for dinner and not always dreading trying something new. She loves chicken. She loves corn flakes. She loves parmesan cheese. Winner, winner, chicken dinner!!!
They look good, right? But, they aren’t cooked yet!
Let’s talk dipping sauce for a second. Because, you can’t have chicken fingers without a sauce!! I like sauce with virtually everything. One of my favourite go-to dipping sauces is Honey Mustard.
This is SUCH an easy sauce to make. Just equal parts honey and dijon. Stir, stir, stir. Set aside. You’re welcome!
Back to the meat…
Here’s what you need to do:
Cornflake Chicken Fingers
1 1/2 pounds chicken tenders (0r boneless, skinless chicken cut into strips)
1 1/2 cups fresh corn flake crumbs
1/2 cup parmesan cheese
1/4 teaspoon pepper
1 teaspoon garlic powder
1 1/4 sticks butter, melted
Preheat oven to 400 F. In a shallow bowl, mix together the corn flake crumbs, parmesan cheese, pepper and garlic powder. Set aside. Place melted butter in another shallow bowl. Line a baking sheet with aluminum foil. Take one tender at a time, and dip into butter with one hand, and into corn flake mixture with the other hand. Set onto baking sheet. Repeat until all tenders are coated. Bake for 25 minutes. Serve with your favorite dipping sauce. Enjoy!
(Source: Adapted by: Crispy Cornflake Chicken Strips)
Mexican Chili
I made this dish for a Halloween pot luck at work last week. It was a hit! It wasn’t too labor intensive and the sides to serve with it are pretty much a must! They round this chili out nicely.
Now imagine this chili with tortilla chips crushed over top. My picture taking is a work in progress…
Here’s what you need to do:
Mexican Chili
4 lbs ground beef
1 medium onion, finely diced
4 garlic cloves, minced (I used only 3 because they were large)
2 8oz cans of tomato sauce
4 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons ground oregano (I only had dried and it worked just fine)
2 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 cup masa harina (corn flour, found in the Mexican or International section of your grocery store)
2 19 oz cans red kidney beans, drained and rinced
2 19 oz cans pinto beans, drained and rinced
Toppings:
Shredded cheese
Tortilla Chips
Lime wedges
In a dutch oven, or heavy bottomed pot, over medium heat, add olive oil and cook onions until translucent. Add ground beef and garlic and cook until the meat has browned. Pour in the tomato sauce, chili powder, cumin, oregano, salt, and cayenne. Stir well and reduce heat to simmer for 1 hour.
Drain the beans and rince well. Set aside. Measure the masa harina into a bowl and add 1 cup of water. Stir to combine. Add the corn flour mixture into the chili and allow it to simmer for about 10 minutes. At this point, add water, 1/2 cup at a time, if you find your chili is too thick. Add in your beans and warm through.
To serve, plate the chili and squeeze a lime wedge over the chili. Top with cheese and crushed tortilla chips.
Enjoy!
(Source: Adapted from Simple, Perfect Chili)
Pumpkin Puree
Since yesterday was Halloween, and I decided buying 3 pie pumpkins was a good idea, I spent my time, in between handing out treats, getting my pumpkin puree ready. Funny story about our trick or treaters…. A friend had told us that a street just up from us had 300 kids last year! This is the first year, since our daughter was born, that it wasn’t raining on Halloween. So, I decided to go out and get more candy, just in case. I was prepared for the masses!!! 45 kids came. I guess we like to do things in excess, because now we have lots of pumpkin puree too! I really hope my family embraces the pumpkin flavor! 🙂
Start with mini pumpkins. Those big ol’ Jack O’ Lanterns are too big.
Slice off the tops and then slice them down the center. Scoop out all of the seeds and the pulp. Save those seeds to roast! Once they are cleaned out, quarter them.
Roast at 350 F for about 1 hour. Because I had so many to roast, they were in the oven for 75 minutes. If the skin side is tender to the touch, they are done. The flesh will feel firm, almost like it’s not done, so don’t trust that side to know it’s doneness.
When still warm, the skin will peel off pretty easily. Use a food processor or blender to puree the flesh. My pumpkins were really dry, so I had to add water. I probably added about 5 tablespoons total. You don’t want to add too much, or your puree will be too watery.
Ta da! I reserved 2 cups in the fridge and froze the rest for later use.
Enjoy!
(Source: Adapted from: Homemade Pumpkin Puree)
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