Thursday, October 14, 2010

It's OK to Play With Your Food!

Finger food is OK!  Experimenting with food is OK too.  I encourage you to do both.

Ladies.. it is possible to cook a healthy meal and it is possible to fool your husband's man-taste-buds into thinking that it's bad for them.  My husband works outside all day and works up quite a hunger by the time he gets home.  So last night, I wanted to make him something that would fill him up, something that would taste awesome, and something that was quick.  If you're not sure if a meal like that exists... I encourage you to try this....

I see shows on the Food Network doing something with chicken nuggets or chicken tenders quite often.  I decided to give it a try... after all, how hard could it be?  I couldn't believe how easy it was.  

Prep time = 20 minutes
Bake time = 20 minutes

Italian Breaded Chicken Tenders (Recipe for 2)
- 6 medium sized chicken tenderloins - or you can use more if they are smaller
- 1/2 cup of Italian bread crumbs
- 2 eggs
- McCormicks Italian Seasoning - or what ever Italian seasoning you might have on hand
- 1/2 cup of All-Purpose Flour
- Salt and Pepper

Honey Mustard Dipping Sauce
- 2 TBSP of honey
- 2 TBSP of yellow mustard
- 1 TBSP of mayo
- Cracked black peppercorn

Roasted Vegetables - Italian Style
- 2 or 3 yellow squash
- 1 bunch of asparagus
- 1 medium size sliced onion 
- 1 clove of minced garlic (not grated)
- 2 or 3 TBSP Extra Virgin Olive Oil
- McCormick's Italian Seasoning - season to taste

You will need 3 shallow bowls or plates.  On each separate plate will be the flour, egg (beaten), and bread crumbs - in that order.  Season the bread crumbs with Italian seasoning, salt, and pepper.  Lightly season each chicken tender with salt and pepper.  I used tongs to be move each tenderloin from the flour to the egg to the bread crumbs - but feel free to use your fingers if you cool with touching raw chicken.  Place on a baking sheet and bake at 425 for 20 to 25 minutes.  

In a separate dish, combine the honey, mustard, and mayo.  Whisk.  Serve on the side of the Italian Chicken Tenders.

On a baking sheet.. combine all the ingredients mentioned above for the Roasted Vegetables (feel free to use what ever veggies you have at home - I never liked yellow squash but it tastes pretty great when it's roasted with garlic).  Drizzle EVOO over the top and season with Italian Seasoning, salt, and pepper.  I used my hands to mix and distribute all the ingredients evenly over the baking sheet.  Bake at 425 for 15 to 20 minutes.. or until golden brown.  If you have a grill pan.. this can also be cooked on the grill.  

Roasted Veggies.. Pre-Baking

Roasted Veggies - Post-Baking

Chicken Tenders after baking

To fill my husband's tummy.. I used instant mashed potatoes as a side.
Rolls or biscuits would also be a nice side for these 2 dishes.

My husband said that he wishes he could eat the honey mustard sauce every day - and that it also tasted just like a very popular fast-food restaurant.. only better!  I'm sure that your man will love it too.  

Enjoy! :)

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