10 chicken tenderloins
1 cup buttermilk
1 cup flour
1 cup panko breadcrumbs
1/4 cup cornmeal
3 Tbsp butter

Spice Mixture:
1 Tbsp salt (it won't taste salty)
1 tsp pepper
1 tsp smoked paprika (may sub. regular)
2 tsp chili powder
2 tsp garlic powder
1 tsp onion powder


Mix Spices together in a small sealable bag. Add 1 tablespoon Spices, 1 cup buttermilk and chicken to a large freezer bag and marinate 6-24 hours. Store remaining spices.

Preheat oven to 400˚F degrees. Line a large rimmed baking tray with parchment paper (foil will NOT work because the chicken sticks to it). Add butter to baking tray and melt in oven while it preheats. Remove baking tray once butter is melted.

Mix together flour, panko, cornmeal and remaining spices in a large bowl. Add half of this breading mixture to a large freezer bag.

Remove chicken tenders from buttermilk and allow excess marinade to drip off (I line my sink with paper towels then dab the chicken with paper towels as I add them to the breadcrumb mixture.)

Add half of the chicken to the breadcrumb bag and shake until well coated, pressing the breadcrumbs into the chicken. Lay breaded chicken in butter on baking tray. Add remaining breadcrumb mixture to bag along with remaining chicken and repeat.

Bake at 400˚F degrees for 10-12 minutes until golden then carefully flip chicken and bake another 5 minutes then broil to desired crispiness.

Serve with your favorite dipping sauce. Enjoy!


4-6 servings


Carlsbad Cravings


Estimated at 378 calories for two tenderloins.

Crust:
1-1/3 cups chocolate wafer crumbs (from about 26 cookies such as Nabisco Famous Chocolate Wafers)
5 Tbsp unsalted butter, melted
1/4 cup sugar

Filling:
2/3 cup sugar
1/4 cup cornstarch
1/2 tsp salt
4 large egg yolks
3 cups whole milk
5 oz fine-quality bittersweet chocolate (not unsweetened), melted
2 oz unsweetened chocolate, melted
2 Tbsp unsalted butter, softened
1 tsp vanilla

Topping:
3/4 cup chilled heavy cream
1 Tbsp sugar


Make crust:
Put oven rack in middle position and preheat oven to 350°F.

Stir together crumbs, butter, and sugar and press on bottom and up side of a 9-inch pie plate (1-quart capacity). Bake until crisp, about 15 minutes, and cool on a rack.

Make filling:
Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).

Force filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.

Spoon filling into crust and chill pie, loosely covered, at least 6 hours.

Make topping:
Just before serving, beat cream with sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie.


8-10 servings


Epicurious

2 tsp raspberry purée
3-4 mint leaves, spanked
1/8-1/4 lime, squeezed
1-1/2 oz Hendrick's Gin
Ginger ale


Fill glass with ice. Add purée, mint, lime juice and gin. Top with ginger ale. Stir to combine.


2 servings


My own recipe

1/4-1/2 lemon, cut into wedges
5 leaves fresh mint
1/4 oz agave nectar
1-1/2 oz spiced rum
1-1/2 oz club soda, or as needed
Crushed ice


Muddle lemon wedges, mint leaves, and agave nectar in a lowball glass until fragrant. Add rum, club soda and crushed ice. Pour mixture into a cocktail shaker and shake until blended. Pour back into lowball glass. Garnish with lemon and mint.


1 serving


Allrecipes.com

9 oz. basmati rice
1 1/2 Tbsp vegetable oil
1/4 large onion, diced
1 large garlic clove, minced
1/2 small fresh jalapeño chile, seeded and diced
1 tsp garam masala
1/2 tsp finely grated peeled fresh ginger
1/4 tsp salt
2 cups chicken broth, heated


Preheat oven to 325°F.

Heat oil in a 4- to 5-quart heavy ovenproof pot over moderate heat, then add onion to pot and cook over moderately high heat, stirring frequently, until pale golden, 6 to 8 minutes. Add garlic, jalapeño, garam masala, ginger, and salt and cook, stirring frequently, 1 minute. Add rice and cook over moderately low heat, stirring frequently, 5 minutes. Add broth and simmer briskly, uncovered, until top of rice appears dry, about 6 to 8 minutes.

Cover pot and bake rice in middle of oven until tender and liquid is absorbed, about 10 minutes. Remove from oven and let stand, covered, 15 minutes.


10 servings


epicurious