Italian Breaded Chicken Tenders

• 2 lbs fresh raw chicken tenderloins, or 4 boneless chicken breasts cut into strips
• 3 cups Italian seasoned bread crumbs, or 3 cups Panko breadcrumbs with 3 tbsp of Italian seasoning
• 1 cup all-purpose flour
• 1 cup fresh grated Parmesan cheese, or finely shredded cheddar
• 2 tbsp yellow prepared mustard
• 6 eggs
• Salt to taste
• Olive oil for frying

• Shallow dish or large plate for breading
• Small bowl for egging
• 2 large dinner plates
• Large frying pan, at least 3 inches deep
• Paper towels
• Fork
• Tongs

 The ingredient measurements are approximate. If using tenderloins, remove the thin filmy membrane which covers a portion of the tender, this will make the dining experience much more enjoyable and ensure that the breading stays in place while cooking. If using whole breasts, slice them lengthways, each piece about 1 1/2 inch thickness.

Pat each tender dry with a paper towel or napkin. Whisk the eggs and mustard together in bowl with a fork. In a large shallow baking dish or plate mix the breadcrumbs, flour & cheese. Taking one chicken tender at a time, dip it in the egg mixture to coat completely, then let the excess drip back into the bowl, then place the chicken tender on the flour mixture. Scoop flour mixture over chicken tender and press down firmly. Lift chicken tender up, shake to remove excess, dip again in egg mixture to coat completely, then back into flour mixture. Scoop flour over it & press. Shake to remove excess, then lay each double-breaded chicken tender on a plate to rest. Wash hands well with hot soapy water.

Preheat about one inch of olive oil in a frying pan over medium heat for about 5 minutes, or until a small pinch of flour mixture sprinkled onto the oil bubbles and rises to the top quickly. Using tongs, gently place double-breaded chicken tenders into the oil, leaving about an inch of space between, careful not to overcrowd the pan. Watch the level of oil to make sure it doesn't overflow the pan, as the flour might foam up a bit. Cook tenders about 5 minutes or until bottom is golden brown, then gently flip each tender over and cook an additional 3 minutes or until the entire tender is golden brown & crispy. Wash tongs in hot soapy water where they had contact with raw chicken & breading before removing cooked tenders from the pan and transferring them to a plate or dish covered with 2 paper towels. Sprinkle lightly with salt immediately. As the plate holding the cooked chicken tenders gets full, layer 2 more paper towels on top of those cooked tenders, then continue layering with cooked tenders until all are done.

Best when served immediately. Promptly refrigerate leftovers to ensure food safety and to avoid moisture forming under the crust, causing it to fall off the chicken tenders. Delicious when served with any sort of sauce, as a sandwich or grinder, or as chicken Parmesan with marinara, but also yummy even on their own! :)

Caramel Cheesecake Puffs



• 1 8oz tub of whipped topping (such as Cool Whip)

• 1 8oz package of cream cheese, softened, at room temperature
• 3 cups powdered sugar (also known as confectioner's sugar)
• About 1/4 cup Caramel Topping or Sauce (such as Hershey's or Smuckers), plus more for drizzling on top
• Puff Pastry Cups, baked as directed on box, cooled & centers removed
• Decorative Sprinkles, if desired
  
• Large bowl
• Soft rubber spatula
• Electric mixer, or whisk and lots of energy
• Gallon-sized plastic food storage bag
• Knife or scissors

In a large bowl whip softened cream cheese with caramel topping until creamy, add powdered sugar, whip until combined and fluffy. With a soft spatula fold in whipped topping, blend completely. Spoon mixture into large gallon-sized plastic bag, squeeze out most of the air at the top and zip the bag closed. Snip about 1/2 an inch off from one corner of the bag with scissors or slice off with knife. Squeeze mixture into each cooled puff pastry cup in a spiral. Drizzle with more caramel sauce, sprinkle with decorative sprinkles if desired. Serve immediately or keep covered in fridge up to 1 day.
Note: The caramel sauce can be replaced with chocolate sauce for chocolate cheesecake puffs, or strawberry preserves for strawberry cheesecake puffs. I've also replaced the caramel with 2 tablespoons of rootbeer flavoring with excellent results. Just play around with it & find your favorite additions!

Bacon Wrapped Brussel Sprouts

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• 1 lb regular-cut bacon, not low-sodium

• 2 lbs small fresh Brussels Sprouts

• Water for boiling the sprouts

• Metal skewers or bamboo skewers, about 20
  

These ingredient proportions are approximate. If using bamboo skewers, make sure to soak them in water for 1-2 hours so that they won't burn in the oven. Trim the stem end on each Brussels sprout so that only a small stump remains. Cut a shallow + in each sprout, about a centimeter deep. This will ensure that the sprouts cook evenly. Bring water to a boil, add sprouts, boil for about 15 minutes until just barely soft, drain. Rinse sprouts with cold water.

Preheat oven to 400 degrees. When cool enough to handle, thread each Brussels sprout onto the skewers, pushing the skewer through the center of the + and straight through the top of each sprout. Fill each skewer to within about 2 inches of the end, the sprouts close together but not over-crowded. Take one strip of uncooked room-temperature bacon and gently stretch it, then starting with one of the skewer, gently wrap the bacon around each Brussels sprout as completely as possible, turning the skewer as you go. It's important to get each sprout at least half covered with bacon, as the bacon cooks it will recoil and melt somewhat, if the sprouts are wrapped skimpily they won't be as tasty. If needed, use 2 strips per skewer to accomplish this.

Place the bacon-wrapped Brussels sprouts on a foil-lined baking sheet with sides. Bake until the top of the bacon is crispy and golden brown, about 15 minutes, then using tongs gently flip each skewer over and bake until bacon is completely done, about another 5-10 minutes. Watch carefully to ensure they don't burn. Best when served immediately, not so yummy as leftovers. :)