Getting Ready for Thanksgiving #12

We all know that cooking Thanksgiving dinner creates a mess. Here is a tip that will help with the clean-up or lack of clean-up if you are cooking anything that requires dredging. Tip #12 Use a rimmed baking dish for dredging. On the baking dish set your bowl of egg wash. Put your flour or

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Getting Ready for Thanksgiving #12

Baked Chicken Fingers

Most kids love chicken fingers and so do I, but I’ve found that most of the pre-packaged types are made from minced/chopped/pressed chicken pieces. I really prefer the more pricy whole pieces of chicken so I know exactly what I’m eating. It is convenient to just pull a bag out of the freezer and pop them into the oven. But there is also a simple way to make your own and still not spend much time in preparation. Now and then I find boneless, skinless chicken breasts on sale and I usually stock up. As soon as I get home from the grocery store with my chicken, I lay it out on a cutting board and cut it into strips of about 1/2″ thick and 1″ wide. In small freezer bags I place an many pieces as I feel I would need for a meal. Lay them out flat in the freezer and I’m done until time to cook. When I want chicken fingers, I simply place a package in the refrigerator that morning to thaw. When it’s cooking time, preheat the oven to 350 degrees. In a shallow dish mix 1/2 cup Italian bread crumbs and 1 Tbl. grated Parmesan cheese. In a small bowl mix 1/4 tsp. minced garlic and 1/4 cup of vegetable oil.. Dip the chicken fingers into the oil, roll in bread crumbs

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Baked Chicken Fingers

Stuffed Meat Loaf

I’m not a big fan of meat loaf so I’m constantly trying to find new ways to make it in the hopes of changing my mind about this dish that is so popular, especially among men. This method of making meat loaf has give me hope that it can actually taste good to me and the variations are as limited as your imagination. Stuff your Meat Loaf – make up your meat loaf using 1 1/2 lb. of lean ground beef, 2 eggs, 1/4 cup ketchup, salt and pepper to taste. Divide the meat mixture in half. Press 1/2 half into your loaf pan (sprayed with non-stick spray). To make your stuffing sauté 1 med. onion, chopped, 1 can mushrooms, drained and 1/2 bell pepper, chopped in 2 Tbl. margarine for about 3 minutes. Add 1 cup bread crumbs and any seasonings you normally add to your meat loaf. Sauté mixing well for 2-3 minutes, bread crumbs will start to brown slightly. Top this with your stuffing. Now add the other 1/2 of your meat. Bake for about 1 hr. in a 350 degree oven. You can make changes in your stuffing according to your own taste. Add celery, use seasoned stuffing mix, add some chopped water chestnuts for a little crunch. Serve it with brown gravy drizzled over the top. It’s ok to play with your food and you can really play with this one.

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Stuffed Meat Loaf

Crispy Fish Fingers {CEimB}

It’s not often that I can make a dinner that everyone in the family (well most) enjoys. Usually I have to tweak part of the recipe (like adding no heat) to make it more kid friendly, or just make them something different all together. It’s a lot of extra work sometimes, but I like my food and my spice and my kid’s just haven’t caught up to my page on that just yet. I’m working on it though. This recipe is one of the few that I can make for the entire family. My husband loved it and was raving about it. Even my 4 year old son, though hesitant at first, ate his plate full of fish fingers. My normally not picky 2 year old daughter…well, we’ll keep trying. This recipe was this week’s Craving Ellie in my Belly selection, chosen by Rainforest Recipes . In case you don’t know CEimB, we are a group of bloggers that get together to cook up healthy Ellie Krieger recipes each week and share our experiences. It’s been great trying new recipes and learning from others, check us out here . I didn’t really follow Ellie’s recipe exactly for this week’s selection, I knew my kid’s wouldn’t want the dipping sauce (they aren’t dippers) and I surprisingly didn’t have any Greek yogurt on hand so I skipped it and decided to serve the fish with lemon like I normally do. I also paired it up with a nice green salad for Mom and Dad (me and hubby) while the kids ate theirs with some watermelon and a potato roll. The fish turned out flavorful and crispy thanks to ” air baking “, without all the grease from a fryer. These were definitely not your frozen fish sticks. Crispy Fish Fingers Recipe adapted from Ellie Krieger 1 lb tilapia, cut into strips or chunks 1 cup whole wheat flour 1 or 2 eggs, beaten or 1 egg plus egg whites, beaten 2 cups whole wheat or regular Panko (I used a mix of both) garlic powder salt and pepper to taste zest of 1 lemon sliced lemon for serving Preheat oven to 400 degrees. In a plate, season flour well with garlic powder, salt, pepper and lemon zest. A few pieces at a time, dip fish pieces into flour mixture dusting off the excess. Dip the fish in egg, then bread crumbs (I seasoned bread crumbs as well with salt and pepper). Arrange breaded fish on a cooling rack placed into a rimmed baking sheet. Once all fish is breaded, spray each piece liberally with non stick spray or drizzle lightly with olive oil. Place in preheated oven and bake until golden brown and cooked through, approximately 10 -12 minutes. Serve with lemon and a green salad for a healthy dinner!

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Crispy Fish Fingers {CEimB}

Daring Bakers do Apple Strudel

Yum…Who doesn’t like apple strudel and this one was incredible! The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks . They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers. The pastry used to make this was incredible.? If I made this again the only thing I would change would be to make it a little but sweeter but otherwise this was a perfect dessert and right up there with my? favorite DB challenges!? Thanks so much Courtney and Linda! The only changes I made was that I did not do the raisins as I am the only one who likes them and the kids don’t like walnuts so I omitted them as well.? I did add about an ounce of Canadian whisky to the apples to give them a bit of warmth. Preparation time Total: 2 hours 15 minutes – 3 hours 30 minutes 15-20 min to make dough 30-90 min to let dough rest/to prepare the filling 20-30 min to roll out and stretch dough 10 min to fill and roll dough 30 min to bake 30 min to cool Apple strudel from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers 2 tablespoons (30 ml) golden rum 3 tablespoons (45 ml) raisins 1/4 teaspoon ground cinnamon 1/3 cup plus 1 tablespoon (80 g) sugar 1/2 cup (1 stick / 115 g) unsalted butter, melted, divided 1 1/2 cups (350 ml) fresh bread crumbs strudel dough (recipe below) 1/2 cup (120 ml, about 60 g) coarsely chopped walnuts 2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking) 1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl. 2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely. 3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts. 4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter. 5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room …

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Daring Bakers do Apple Strudel

Cornflakes

You can substitute crumbled cornflakes for bread crumbs when making meatloaf. Of course you can make your own bread crumbs simply by putting 1-2 slices of bread into a food processor or blender and processing on high for just a few seconds. You can also add herbs for seasoned crumbs.

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Cornflakes