Baked Parmesan Chicken Tenders

 My Family really enjoys Chicken tenders.  I on the other hand don't enjoy the fact that they are deep fried.  I have been looking for a recipe that I can bake, that are crunchy and flavorful.  I think I have come up with just that.  I made these last night and my family were fighting over who got to take the left overs for lunch the  next day.  

I think that says it all right there.

There are very few ingredients, which is something that I love.  Yet they are still full of flavor.

Combine the Buttermilk, Salt and Pepper in a bowl and add the chicken tenders.  Soak in the refrigerator for 30 minutes.

In a pie plate combine the bread crumbs and Parmesan cheese.  Dredge the chicken in the crumb mixture.  Press down gentle to get the crumb mixture to adhere. Preheat the over to 450 degrees.

I use a Sil pad, so no oil is needed.  If you are using a baking dish, lightly brush with Olive Oil.  

Line the tenders on the baking pan.   

No addition oil is required.  

My original recipe I drizzled with oil.  

The chicken tenders came out oily.  

Bake at 450 degrees for 20-25 minutes.

Serve with your favorite dipping sauce.

Enjoy

Love,

Barbara

Baked Parmesan Chicken Tenders

(recipe by http://twistedflavor.blogspot.com)

1 cup buttermilk

1 1/4 lb chicken tenders (about 14)

1/2 tsp salt

1/2 tsp pepper

1 1/4 cup bread crumbs

1 1/4 cup Parmesan cheese

Combine the Buttermilk, Salt and Pepper in a bowl and add the chicken tenders.  Soak in the refrigerator for 30 minutes.

In a pie plate combine the bread crumbs and Parmesan cheese.  Dredge the chicken in the crumb mixture.  Press down gentle to get the crumbs to adhere. Either use a Sil pad or brush a baking pan with olive oil. Preheat the over to 450 degrees and Bake for 20-25 minutes.

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Since you have buttermilk, why not make

Buttermilk Pancakes

Strawberry Pavlova

My friend made me this dessert when she had us over for dinner. She told me it was guilt free because it was so low in calories. I immediately got nervous. I want my desserts to taste like I am having a decadent dessert. I hate light desserts where you feel like you could eat 10 more and you don't feel satisfied. I was so surprised at how delicious this was. Yesterday my nephew texted me telling me he hasn't had any of my desserts in a long time....I kept thinking about what I could make him. He's more of a fruity dessert person than a chocolate ( I don't know how we are related!!) so I decided to make Pavlova and see how he liked it. It turned out they all LOVED it and wanted seconds. The best part about this dessert is it's gluten free and the pavlova is only 150 calories (not including strawberries and whipped cream)

Heat oven to 350 degrees and separate egg whites into a mixing bowl.  Beat egg whites with sugar, vanilla and vinegar. Don't be nervous by the fact that its like making a meringue. I hate any pie with meringue. This is more like a toasted marshmallow.

On a greased cookie sheet drop egg mixture and use your spoon to make a nest. These double in size when you bake up

Bake for 20-25 minutes. Let cool and top with Fresh Strawberries and whipped cream.

you will thank me for this xoxo Janis!!

Pavlova

(recipe by http://twistedflavor.blogspot.com)

6 Egg Whites

1 Cup sugar

2 tea Vanilla!!

1/2 tea Vinegar

Strawberries

whipped cream

Heat oven to 350 degrees and separate egg whites into a mixing bowl.  Beat egg whites with sugar, vanilla and vinegar.  On a greased cookie sheet drop egg mixture and use your spoon to make a nest. Bake for 20-25 minutes. Top with Strawberries and whipped cream

Blackberry Pie

My family loves pie.  Once again, I find myself dreaming of Summer. For my daughters 16th birthday she wanted to take a group of friends to Santa Cruz and spend a couple of day, berry picking and playing in the ocean.  We love the Summer when all the fruit is in season and we can jam and make cobblers and pies.  We froze a bunch of berries for use during the winter. When we run out we use the frozen ones from the grocery store.

Here is what you need.

Start by using Grandma's Pie crust.  Combine Sugar, Flour, Cinnamon and berries in a large bowl

Vent the bottom of the crust with a fork.

Roll out a top crust and cover the pie filling

Add water between the two crust and trim off excess crust.  Crimp with your fingers to seal the two crusts together

Vent the top crust.  I like to make smiley faces on my pies.  Pies need to be happy!

Bake for 35-40 minutes until the crust are done and not doughy looking.  Sprinkle with cinnamon sugar and let cool.  I like to let them sit for several hours.  Don't forget to use the cinnamon!  
It is what makes a wonderful pie.

Enjoy
Love,
Barbara

Black Berry Pie 

 (recipe by http://twistedflavor.blogspot.com)

4 Cups Berries Fresh 2 Bags of Frozen

2/3-1 Cup Sugar (for tart berries go to 1 cup)

¼ Cup Flour (If using frozen berries ½ Cup Flour)

½ tsp Cinnamon

Line a 9 inch pie plate with bottom crust.  Vent bottom crust with a fork.  Combine sugar, flour and spices.  Mix lightly with berries.  Heap into pie shell add top crust.  Vent top crust

 Bake for 35-40 Minutes at 350 degrees.  Sprinkle the top of pie with Cinnamon Sugar

Cinnamon Sugar

1/4 Cup Sugar

1 tsp cinnamon

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Homemade German Chocolate Cake

For some reason the Birthday Cake of choice among my sisters is a German Chocolate cake. Barbara posted German Chocolate Cupcakes but she used a cake mix and as you know I am a cake snob. I just think a homemade cake is more moist and has over all better flavor. I made this for my sister Gina's birthday. I use the recipe found on the bar of German Chocolate which you find next to the chocolate chips in the baking aisle. The frosting recipe  is also on it. It's so good I don't have to change anything about it.

Microwave 1/2 cup water for 2 minutes. Pour hot water over the German chocolate. Stir until melted

Separate eggs. Beat egg yolks, sugar and butter. Stir in chocolate, vanilla!! buttermilk, baking soda and flour

Beat Egg Whites with an electric mixer until stiff peaks form. Gently fold egg whites into cake batter.

Line the bottom of 3 (9 inch) cake rounds with parchment paper. This is an important step. I didn't do it the first time because I was lazy and didn't feel like cutting out circles. When my cake came out it stuck to the pan and I ended up having to remake the cake. Bake at 350 degrees for 30 minutes

While Cake is cooling make the frosting. I always double the frosting recipe because I never feel like there is enough.

Microwave nuts for about 2-3 minutes to bring out the roasted flavor in the pecans. Set aside

In a Sauce pan add milk, butter,sugar egg yolks and vanilla and cook on medium heat for about 12 minutes. Whisk constantly to keep the eggs from cooking and scrambling. By the time 12 minutes is up the mixture should be at a full rolling boil. Make sure to stir constantly the entire time. 

Remove from heat and add coconut and pecans. When frosting has cooled frost the cake and serve

xoxo-Janis

German Chocolate Cake

(recipe by http://twistedflavor.blogspot.com)

4oz German Chocolate

1/2 Cup Hot Water

1 Cup Butter

2 Cups Sugar

4 eggs separated

2 tea Vanilla!!

1 Cup Buttermilk

2 Cups Flour

1 Tea Baking Soda

Microwave 1/2 cup water for 2 minutes. Pour hot water over the German chocolate. Stir until melted

 Separate eggs. Beat egg yolks, sugar and butter. Stir in chocolate, vanilla!! buttermilk, baking soda and flour Beat Egg Whites with an electric mixer until stiff peaks form. Gently fold egg whites into cake batter.Line the bottom of 3 (9 inch) cake rounds with parchment paper. Bake at 350 degrees for 30 minutes

German Chocolate Frosting

(recipe by http://twistedflavor.blogspot.com)

1 Can Evaporated Milk

1 1/2 Cups Sugar

3/4 Cup Butter

4 Egg Yolks

2 tea Vanilla

2 2/3 Cup Angel Flake Coconut

1 1/2 Cups  Chopped Pecans

Microwave nuts for about 2-3 minutes to bring out the roasted flavor in the pecans. Set aside

In a Sauce pan add milk, butter,sugar egg yolks and vanilla and cook on medium heat for about 12 minutes. Whisk constantly to keep the eggs from cooking and scrambling. By the time 12 minutes is up the mixture should be at a full rolling boil. Make sure to stir constantly the entire time. Remove from heat and add coconut and pecans.

Oatmeal Muffins

I enjoy a good muffin.  This a simple muffin that I love to eat with a little bit of Strawberry Jam.  I will be posting my Jam recipe latter on this Summer when the Strawberries are in season.  

These are moist, freezable and make about 

30 muffins.

These remind me a little of a coffee cake. I do like to make this with a strudel.  The recipe is at the bottom of the post.  Add strudel to the top of batter before baking.  Leaving off the strudel of course saves a few calories. I am trying to diet again....

Combine the oats, sour cream, melted butter, eggs, vanilla and brown sugar.  Mix well.

Measure out the flour.  I like to add the baking powder, baking soda and salt  into the measuring cup and mix a little with a fork.  Add to the wet ingredients.

Mix batter well.

Add batter to paper lined muffin pans.  Bake for 20-25 minutes at 375 degrees

Cool and serve

Love,

Barbara

Oatmeal Muffins

(recipe by http://twistedflavor.blogspot.com)

2 cups Rolled oats

2 cups Sour Cream

2/3 cup melted butter

4 eggs beaten

2 cups brown sugar

2 cups flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 tsp Vanilla

Combine oats, sour cream, butter, eggs, brown sugar and vanilla.  Mix well.  Measure out the flour and add the baking powder, baking soda and salt to measuring cup. Mix with a fork and add to the wet ingredients.  Add batter to paper lined muffin pans. Fill batter 3/4 of the way full.  Makes about 30 muffins. Bake for 20-25 minutes at 375 degrees.  Cool and serve warm.

Strudel

Strudel(recipe by http://twistedflavor.blogspot.com)

1/2 cup flour

1/2 cup rolled oats (optional)

1/2 cup brown sugar

1/4 cup melted butter

Melt butter and add the flour and sugar.  Combine well and sprinkle on top of the muffins before baking

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Chimichurri Sauce

Get ready to throw out your A-1 sauce because after tasting this sauce you will never go back. This is the perfect sauce to serve with grilled meats. It originated in Argentina and I got the recipe from a cute little Argentinian man....however I'm not a huge parsley fan which is what the original recipe calls for. So I do what I always do... I completed changed it. I made this for my girls on our Girls weekend in Tahoe and they loved it and requested the recipe so this post is for them!!

It's really easy. In a food processor or blender add olive oil, lemon juice, basil, cilantro, garlic, salt, carrots and nuts and blend until all combined.

Serve with a your favorite grilled meat. I also added this sauce on my asparagus and my salad the next day as a salad dressing...really I could probably drink the sauce it's sooo good!!!

xoxo Janis

Chimichurri Sauce

(recipe by http://twistedflavor.blogspot.com)

1/4 Cup Olive Oil

1 lemon (juiced)

1 garlic clove

3/4 tea Salt

1 bunch fresh basil

1/2 cup Cilantro

1 Carrot (peeled and cut up)

2 tbs nuts (walnut or pecans)

Peel carrots and cut. Add all ingredients into a food processor or blender and blend

Pineapple Upside down Cake

Once again, I find myself in the Aloha mood.  I really need a vacation.  I like to make this a little different then the traditional method.  I use crushed pineapple instead of pineapple rings.  

Pineapple tidbits also work well.  

I like to get pineapple in every bite.

This is a really easy dessert and we quite enjoy it. 

I start by draining off the juice into a measuring cup.  I use a small can of Pineapple juice to measure out 1 cup of liquid.  Follow the directions on the box mix.  But instead of using water, use the pineapple juice!  It will give the cake an added pineapple flavor.

I use 2 Tablespoons of butter.  Lightly butter the sides of the cake pan and  the remainder of the butter on the bottom.

Sprinkle the bottom with Brown Sugar.

Spread the crushed pineapple 

on the top of the sugar.

Follow directions on the cake box, with the exception of using the juice instead of water.

Bake as directed.  Use a toothpick in the center to test to see if the cake is done.

Enjoy

Love,

 Barbara

Pineapple Upside Down Cake
(recipe by http://twistedflavor.blogspot.com)

1 Yellow Cake Mix

Substitute Pineapple Juice for water

3/4 Cups brown Sugar

2 Tbsp Butter

1 Can crushed Pineapple or Tidbits

Follow directions on the box to make batter.  Drain the pineapple and reserve the juice.  Substituting  the Pineapple juice for the water in the cake mix. I add pineapple juice from individual 6 oz serving juice cans.  Lightly butter the sides of a 9 x13 cake pan.  Heavily butter the bottom.  Spread the Brown sugar over the butter.  Spread the drained pineapple on top of the sugar.  Add batter to the top and bake as directed on the box.  Cool and turn over onto a cookie sheet.  Scrape off any remaining pineapple goodie from the bottom of the cake pan and fill any wholes missing pineapple.

Cool, cut and serve!

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