(P)inspired: Cornflake Chicken Tenders

I’m linking up with Kodi this week for the first time!

Like many of you, I am addicted to Pinterest and especially find myself pinning pictures of delicious-looking food. There’s all kinds of recipes to be found with those pictures and I am drawn to ones that are easy, quick, and don’t require a lot of ingredients that I wouldn’t have on hand. I’m also a fan of meals that can be made ahead of time, so when I found the cornflake chicken tenders I was stoked and knew this was something that I wanted to try! (Below is the pin that led me to this recipe on the What’s Cookin’ Chicago? blog).

Source: joelens.blogspot.com via Whitney on Pinterest

 

Cornflake Chicken Tenders:

Ingredients: 4 boneless skinless chicken breasts, cut into 1-inch strips (I just used already cut chicken tenders)
1/4 cup flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 tablespoons (1/2 cup) butter, melted
2 cups finely crushed corn flakes cereal

Directions: Pre-heat the oven to 400˚F. Place an oven-safe cooling rack on a baking sheet and set aside.Combine the flour and spices in a small bowl; set aside. Place melted butter in another small bowl; set aside. Place the crushed cereal in a medium-sized bowl or pie plate. Dip the chicken pieces in the seasoned flour, then the butter, then the cereal. Place the coated chicken strips on the rack in the baking sheet. Bake the coated chicken pieces in the preheated oven for 20 – 25 minutes, until chicken is no longer pink. Serve with your favorite sauce.

**I actually made this a few days before we needed them so after preparing them as directed, I skipped to this part**:
To make ahead/freezer meal - Prepare as directed to coat the chicken and spread them on a wax paper lined baking sheet after coating. Place the baking sheet in the freezer uncovered and flash freeze for half an hour, until mostly firm. Transfer the strips to a gallon sized freezer bag labeled with the date and cooking instructions. When ready to prepare, preheat oven to 400˚F and bake from frozen (do not defrost) for 25 minutes on the baking sheet with the cooling rack.

These turned out SO GOOD and I’m planning to make a bigger batch next time to keep in the freezer.

What’s (p)inspired you this week? Link up with Kodi by clicking the button at the top!

Crockpot Pork Chops #Recipe

Y’all, I have a confession. Nearly every time I’ve baked pork chops, they’ve turned out too dry. And I try not to “fry” foods at home very much so I just stopped making them. Until recently when they showed up on one of my E-mealz dinners. The meal is actually called “Gail’s Pork Chops over rice” but translated is: Crockpot Pork Chops. They turned out amazing – everything I’d hoped for! Moist, tender, deliciousness. I failed at remembering to take a picture, but here’s the recipe below:

 

Ingredients:

1. 1-2lbs, or 4-6 pork chops

2. 10.5 oz can of cream of chicken soup

3. 10.5 oz can of chicken and rice soup

4. 3 T oil

5. 3/4 c flour, 1 t of salt & pepper, 1.5 t of dry mustard, & a ziplock bag

 

Directions:

Start preparation in the morning time! Combine the flour, salt &pepper, and dry mustard together in a zip lock bag. Shake each piece of pork into the mixture. Heat the oil in a skillet on medium-high heat & sear each pork chop on both sides until browned. Place the pork chops in the crock pot. Combine soups & then pour over the chops. Cook on low all day. Serve over rice & your choice of vegetable.

 

*Side note: I had this set to cook for 8 hours but by 6.5-7 hours in they were already falling off the bone so I stopped it there. They were just right!

 

What have you cooked in the crockpot recently?

 

Mexican Chicken #Recipe

Last night I made Paula Deen’s Mexican Chicken dish. It was VERY good, but a tad on the spicy side. My changes/additions are shown in bold.

Monday Munchies

Last night, as I was waiting for Luke to call, I came across this blog.

This blog has a  huge range of recipes that includes things like: Oreo Cheesecake, Margarita Chicken, Stuffed Peppers, and so much more. All crockpot recipes. And Yes. It will make you SO HUNGRY! The blog owner, Stephanie, took on the challenge of using her crockpot to cook in every single day – for a whole year! (Lucky for the rest of us!). I am so happy to now have a huge database to go to whenever I feel like just throwing something in the crockpot & forgetting about it until later. I should mention that I already have a cookbook that is solely for crockpot recipes, but I just love that I can get a real review on it from the blog. Stephanie posts everything she makes and posts the verdict to go along with it. I like that she’ll even warn the readers not to make something if she thought it turned out pretty terrible.

I have been in a cooking rut lately. I just haven’t felt like it. Same goes for couponing. I am so thankful for my E-mealz subscription, otherwise we’d probably be eating take-out for dinner every single night. Which would get really old, really fast. I’d like to try and make a few of the E-mealz dinners in the crockpot, even if that’s not the designated way to cook them. I’m sure it can be done. Stephanie has inspired me! Since I’ll be staying at my parents’ house most of the time Luke is gone (if not the whole time), I’m really wanting to help with some of the cooking and the crockpot will make it easy peasy.

I love my new “find” so much I just had to share with all of you! Have any of you seen her blog before?

Do you have your own tasty crockpot recipe? Please share!