Sunday, September 25, 2016

Chicken Tenders

This recipe for homemade chicken tenders is currently, on heavy rotation in this house. I just had to tell my kids that, "mommy is chicken tendered-out!" LOL. So, no, no more chicken tenders for us for a while, but, yes, make some for your kids! Beats getting chicken mcnuggets from Mcdonald's, right?! :)


2 pounds of chicken tenders

2 cups of buttermilk OR 2 cups of milk plus 2 Tablespoons of vinegar (allow milk and vinegar mixture to sour before using, about 7 minutes)

FOR THE FLOUR MIXTURE:(double this mixture if you plan on frying up all 2 pounds of chicken tenders that day)

1 cup of all purpose flour

1 teaspoon of salt

1/2 teaspoon of black pepper

1/2 teaspoon of white pepper

1 teaspoon of paprika

1/2 teaspoon of Italian seasoning

*you will also need to reserve about 3 Tablespoons of your buttermilk to mix into your flour mixture)

2 eggs (add an extra egg if frying up all of the chicken tenders)

vegetable oil or canola oil


1. Into a 13x9 inch baking dish, add in your buttermilk. Add in all of your chicken tenders. Cover baking dish, and place it into the fridge for at least 3 hours OR for up to 48 hours.

2. Into a shallow dish, make your flour mixture. Drizzle in some of your chicken-flavored buttermilk, just until mixture is slightly crumbly. Don't add too much, because as you start to toss your chicken into the flour mixture, the flour will begin to clump up on its own.

3. Into another shallow dish, crack your eggs and lightly beat it with a fork.

4. Take your chicken tenders, dip them into the eggs, and then the flour. Tap off excess. Repeat with the rest of the chicken.

5. In a cast iron skillet, heat up some vegetable oil to 350 degrees.

6. Fry up your chicken tenders for about 7-8 minutes, turning frequently, and until golden brown. Do not overcrowd your skillet! Drain on paper towels and serve immediately!

-You may cut the recipe in half. It takes my family 2 days to finish almost 2 pounds of chicken, so just keep the uncooked chicken in the fridge until ready to fry! It should be good for up to 48 hours in the fridge.

-If you realize that your flour mixture is running low (and you still have 2-3 pieces of chicken to coat) simply sprinkle in enough flour to coat your chicken pieces. Add an extra pinch of salt if you'd like!

Scones with Raspberry Jam

This scone recipe was a must-have for the month of September. Why, you ask? Well, for starters, IT'S FAIR SEASON! I know it's supposed to be called the Washington State Fair, but old habits die hard and I still call it, the Puyallup Fair--SUE ME.


2 cups of all purpose flour

1/2 teaspoon of salt

1 Tablespoon of sugar

2 1/2 teaspoon of baking powder (I recommend the brand Rumford)

6 Tablespoons of softened, unsalted butter

3/4 cup to 1 cup of heavy cream


raspberry jam (of course!!)


Into your stand mixer (or by hand), add in your first 4 ingredients. Mix well. Add in your softened butter. Place the dough hook onto your stand mixer, turn mixer to 'stir,' gradually turn to speed 2, and mix just until crumbly. With the mixture still on, add in 3/4 cup of your heavy cream. Mix just until dough starts to pull away from the sides and turn into a ball. Onto a lightly floured surface, dump your dough on top, and form it into a smooth ball. Divide dough into fourths, flatten out each piece into a 1 inch disc, and cover tightly with saran wrap. Place the discs into the fridge until chilled, about 3 hours OR overnight. Remove dough from fridge and shape into scones. Place shaped scones on some silpat (or parchment paper) and bake in a preheated 400 degree oven for about 14 minutes, or until tops and bottoms have slightly browned. Serve warm with some jam.


-This recipe makes 16 small scones. You may cut them out larger if you'd like, just make sure to bake them a bit longer.

-Make these ahead! Unbaked scones be stored in the fridge for up to a week or may be frozen for later use.

-These taste best eaten the same day. You may keep these in an airtight container and keep them on the counter for 2 days. I recommend reheating them in the oven. Homemade scones lose their texture over time and do not taste good when you reheat them in the microwave.

-Bake only as much as you can eat! FRESH SCONES ARE THE BEST!

Thursday, September 1, 2016

Vegetable Yakisoba

Yakisoba, chow mein, lo-mein...I love them all the same! I love the texture of yakisoba noodles over chow mein noodles, that's why I use it in this recipe. Oddly enough, when I make this dish, I tend to call it "chow mein," although chow mein noodles are supposed to be more crispier than yakisoba noodles. Go, figure.

Anyone else as screwed up as I am?!?


2 pounds of fresh Yakisoba noodles

3 cloves of chopped garlic

2 cups of chopped cabbage

1 cup of carrots sliced julienne

2 stalk of sliced celery

Half of a white onion, sliced

2 scallions, chopped


3 Tablespoons of dark soy sauce

2 Tablespoons of light soy sauce

2 Tablespoons of oyster sauce

2 Tablespoons of sugar

1/4 tsp of msg (optional)

1/4 tsp of black pepper

1/4 cup of hot water

FOR THE CHICKEN STOCK (may sub for 1/2 cup of canned chicken stock or omit this part and just use water to cook the vegetables):

1/2 cup of hot water

1 tsp of Better than Bullion paste


1. Start off by removing your Yakisoba noodles from the packaging. Place the noodles into a colander, and wash the oil from the noddles, making sure to separate the noodles as you go along. Drain well. Set aside.

2. Make your Yakisoba sauce: into a small mixing bowl, mix all of the ingredients together, adding your hot water, last. Mix well and set aside.

3. Make your chicken stock. Set aside.

4. Into a hot skillet, add in some oil. Add in all of your veggies, EXCEPT for your scallions and white onions. Add in half of your chicken stock (or water) and cook until most of the liquid has evaporated. Add in the rest of the chicken stock, cover, and cook for 2-3 minutes, or until veggies are tender and all of the liquid has evaporated. Add a pinch of salt and pepper. Add in your scallions and white onions, and cook on high for 1-2 minutes. Remove cooked veggies from skillet and set aside.

5. Wipe down your skillet using a paper towel. Into your skillet on medium high heat, add in two Tablespoons of oil. Add in your chopped garlic. Cook until fragrant. Add in your Yakisoba noodles, and all of your reserved sauce. Add in your cooked veggies. Turn heat up to high, and stir fry until all the sauce has evaporate and cooked into the noodles. Serve immediately!

Designed with love by BDD