Chicken Tenderloins with Craisin Mustard Sauce

Reheated in the microwave the second night - Yum!

Cranberries add a great zing to foods!  The dried cranberries, Craisins, are also very delicious.  Maybe I also enjoy them because I live in MA and cranberries are harvested here in autumn.  While traveling past cranberry bogs when we were at the Cape two weeks ago I kept thinking about a recipe that I had bookmarked on the Ocean Spray Cranberries, Inc. website.  Chicken!  Craisins! Yellow Mustard! And Wine!  My DH & I enjoy so many dishes where chicken is a main ingredient, so adding the tangy Craisins + spicy Yellow Mustard just sounded wonderful. This recipe makes four servings, so we enjoyed it for two evenings.  This sure is not a meal that I would put in the "leftover" category.  This is one delicious colorful chicken dish bursting with flavor!

Chicken Tenderloins with Cranberry Mustard Sauce

Adapted from Ocean Spray Cranberries

Ingredients:
1/2 Cup Craisins
1/2 Cup cold water
*******
1 Lb. Chicken Tenderloins
1/2 Cup Flour
1-2 shakes from my Pepper shaker
2-3 Tablespoons Olive Oil (Cooking & Sauteing)
2/3 Cup Dry White Wine
2/3 Cup Chicken Broth
3 Tablespoons Yellow Mustard
1 and 1/2 teaspoons Cornstarch

Method:

1. Place Craisins in small bowl and cover with 1/2 Cup Cold Water.
2. Combine Flour + Pepper in Ziploc bag.
3. Rinse Chicken Tenderloins under cold water and place in Ziploc Bag containing Flour/Pepper.
4. Close bag and coat Chicken.
5. Place 2 Tablespoons Olive Oil in large saute pan, heat over Medium heat.
6. Add Flour coated Chicken.
7. Cook Chicken about 2 minutes on each side, until Chicken is cooked.
8. Place cooked Chicken on a large dish.
9. Remove saute pan from heat.
10. Using about 2 Tablespoons of the measured Chicken Broth, dissolve Cornstarch in small cup.
11. Place remaining Chicken Broth in saute pan.  Stir around scraping up browned bits.  Add Wine + Yellow Mustard, stir together.  Turn on heat.  Add Cornstarch mixture and stir.
12. Stir mixture and bring to a boil.  Boil 1-2 minutes until sauce thickens.  Add drained Craisins and cook 1 minute longer while stirring.
13. Add browned Chicken to sauce and heat until Chicken is hot.
14. Serve with Rice. 

The ingredients for this tasty dish are usually found in my kitchen.  I can picture a cold dark winter evening with the snow falling quickly while the aroma of mustard, Craisins and wine float from my kitchen.  This is one quick, delicious way to prepare chicken.  So happy I stopped in to visit the Ocean Spray website. Thank you Ocean Spray!   :)

Enjoy!
Yummy!

 

Grilling the Haddock

Yes, our outdoor thermometer did read 68°F and the sun shined brightly today!  WooHoo!  Our outdoor grill did its thing with my hubby's guidance and Grilled Haddock tasted so good tonight!  In the spring this particular dinner is always anticipated.  Our local grocery store, Big Y, has a good fish department stocking the fresh "wild caught" Haddock.  We are very fortunate here in Western MA, because fresh fish is available to us. Today was meatless Thursday!

Grilled Haddock is easy to prep.  I have posted about this fave dinner before - the first time in July of 2008.  My family has always enjoyed eating many types of seafood and we all like the flavor of each variety.  I do not serve sauces over servings of fish, because they are not necessary.  Quite often they are loaded with calories.  We save the extra calories for dessert!  :)         

*A grilling basket or container (sprayed with PAM) is needed, because the fish can break apart while grilling. :) The steps are easy and quick.

Grilled Haddock

Ingredients:
Haddock Fillets
Olive Oil
Paprika
Thyme (optional - I use.)

Method:

1. On a large dish pour about 2 Tablespoons Olive Oil.
2. Sprinkle a little Paprika (& Thyme, optional) on top.
3. Rinse Haddock Fillets in cold running water and place on top of Olive Oil & Spices.
4. Turn Fillets over to coat other side.
5. Place Haddock Fillets in grilling container/basket that has been sprayed with PAM.
6. Grill Fillets on preheated grill.
7. A 1 lb. piece requires 5 - 7 minutes on each side, depending on thickness of Fillet.
8. Turn Fillets over one time during grilling process.
9. Enjoy! 

Tonight the 1 lb. of Haddock contained 2 Fillets.  

A Ziploc Freezer bag of Butternut Squash was located in our freezer then heated in the microwave. Corn was served along with the squash, so there was much color in our tasty meal. :)

Do you grill fish?

We enjoyed!
Yummy!

 

Fantastic French Toast

Last Friday morning I envisioned eating French Toast topped with maple syrup for breakfast. Now, I was not planning on taking the milk and the eggs from our fridge to make this breakfast. My plan included the simple act of searching in my freezer to locate Raisin Cinnamon French Toast and heating it in our microwave. Well, that was not in the cards! An additional item was quickly added to my grocery list – Pepperidge Farm Raisin Cinnamon Bread.

On Saturday morning the milk and the eggs were located in our fridge and the griddle was heated. Golden, delicious, sweet Fantastic French Toast was on our breakfast table. Yes, there were extra pieces. After they cooled, each piece was placed in a sandwich bag. The sandwich bags were then placed in a Ziploc Freezer Bag, labelled and stored in the freezer.

***For many years I prepared this scrumptious breakfast using Cinnamon Bread. However, one day my son suggested I just try making it with Raisin Cinnamon Bread. Raisins are tops in my family, as you can guess. I used the bread containing the raisins and found it top notch French Toast. From then on Raisin Cinnamon Bread it was!

There will be another busy morning when I will search for French Toast in our freezer. On that morning the microwave will help with another very tasty breakfast. Yummy!

When making Fantastic French Toast, I use Egg Whites to cut back on the cholesterol. Click here for printable recipe card.

Fantastic French Toast

Ingredients
(1) Loaf Pepperidge Farm Cinnamon Bread or Raisin Cinnamon Bread
(2) Whole Eggs
(8) Eggs Whites
(1) Cup Milk (I use Soy or 1% Milk)

Method
1. Place Whole Eggs and Egg Whites in a rectangular container and beat with a fork. (I use a 1 & ½ Qt. CorningWare container.)
2. While beating mixture add in Milk and continue beating to combine.
3. Heat non-stick griddle or skillet on medium heat.
4. Dunk each bread slice in mixture coating both sides and then place on the griddle. (Two or three browning at once)
5. The underside will be golden brown when it is time to turn the bread slice over with a spatula.
6. Turn over and brown other side.
7. Serve with Maple Syrup.

Enjoy!
Yummy!

A Bushel of Butternut!

While using a recipe that calls for Pumpkin have you ever replaced Butternut Squash for the Pumpkin? I always do. My mom was a great cook and I learned that little tidbit from her. While growing up, my family always had two large gardens. Every year Butternut Squash were harvested in September. Some were stored to eat in the Fall, but most of the squash was steamed, mashed, packed in plastic bags, dated and placed in my family’s large freezer.

When my Hubby & I lived in an apartment we did have a garden and bought an upright freezer. Now, we no longer have a family garden, but we purchase a bushel of Butternut Squash every September from Meadowbrook Farm in East Longmeadow. We prepare the squash and freeze portions in Ziploc Bags that will be enjoyed all year at dinnertime. And… yes, yummy desserts will also be baked in my oven. One family favorite dessert is Butternut Squash Bread.

Butternut Squash Bread is on my agenda this week! I always bake two breads. One is enjoyed after it cools, when it can be sliced. The second bread is cooled, wrapped in foil, labelled and placed in our freezer. For the recipe click here and a printable recipe card awaits. This recipe yields two breads. We also enjoy this bread on Thanksgiving morning. If you wish to bake one bread, use half of the ingredients listed.

Yes, I have replaced some of the Eggs with Egg Whites – it is that “watching cholesterol thing” that I try to do.

When baking One Whole Egg equals Two Egg Whites.

Butternut Squash Bread is absolutely yummy!

Enjoy!

First Peppers and Then Slices of Peppers!

What a beautiful sunny Monday! It was the day to go to the fridge and take out the Green Peppers that were purchased two days ago. Here in Massachusetts it’s great to visit a roadside veggie stand and purchase the local fresh produce. Our grocery stores carry the fresh products that are grown in our area, also. A few days ago locally grown Green Peppers and Peaches were purchased. One batch of Peach Freezer Jam will be made tomorrow. The Certo is waiting!

Today the Green Peppers were washed, cut in strips and placed in individual sandwich bags. The sandwich bags were then placed in Ziploc Freezer Bags and into the freezer they went!

During the winter on a cold snowy day when I am making dinner I will reach into my freezer and take out a bag of sliced peppers to add. Peppers always taste so good when they are added into dishes containing tomato sauce.

Do you add Green Peppers to main dishes? Do you have local veggie stands where you purchase your produce in the summer and early fall?

Ah, Add A Little Lemon Peel!

The sun was shining brightly in our backyard. Looking out my kitchen window I could see a bright red Cardinal perched on a branch. The temperature was in the mid 70’s, so pre-heating my oven added a little warmth to my kitchen. The Craisin Twists (click) were ready to be baked. Whenever when I bake the Pillsbury Cinnamon Twists, I use Plumped Raisins and Plumped Craisins (click) to fill the inside before twisting the dough. However, there was only about ¼ cup of Plumped Craisins in the container in my fridge. It was enough to fill the 2 canisters of dough before the Twists were baked. This was the opportunity to open the jar of McCormick Lemon Peel that I had purchased a couple of months ago.

To the ¼ Cup of Plumped Craisins I added about 2 tsp. Lemon Peel and stirred. Baking a double batch requires using my extra large cookie sheet and about 2 minutes and 30 seconds extra baking time. I follow the directions on the package and add the extra baking time.

Baked Cinnamon Twists with the added fruit taste so good, especially after they are stored in the fridge! An extra plus to baking a double batch, is that after the Twists are iced, place all of them in the fridge, so the icing becomes firm. Later, the extra treats can be placed in a Gallon – sized Ziploc bag and stored in the freezer. If freezing, place them in a single layer. Whenever they are needed for breakfast, they only need to be defrosted!

Enjoy the Craisin Twists!

Yummy!

Smells Inviting, Tastes Great!

This past Sunday was Mother’s Day and my hubby was the chef!!! Nice!!! He used our outdoor grill – even better! These days we eat many meals of fish or of chicken, so enjoying Luscious London Broil that he prepared and grilled was totally a treat!

Earlier in the day he prepared the London Broil. (Click here for my printable recipe card with the directions.)

Parsley, Chopped Onion, Garlic Powder, Pepper, Basil, Oregano and (2) Bay Leaves were placed in a Gallon sized Ziploc Bag along with Lemon Juice. After rinsing the meat in cold water, add it into the bag. Carefully, remove the air from the Ziploc Bag and zip. Then place it on a dish and refrigerate the London Broil for at least 3 hours. 5 hours is better. During this time, carefully, turn the bag over at least once and continue refrigerating.

Before dinner heat the grill and then remove the meat from the Ziploc Bag. Place the London Broil on a large plate and spread about 2 TBS. Gulden’s Mustard on top. Place this side down on the hot grill. Carefully, place and spread 2 more TBS. Gulden’s Mustard on the meat side facing up.

Grill to desired doneness. Place on a clean plate and slice on the diagonal.

Luscious London Broil served with a Salad and microwaved Baked Potato – Yummy!
How sweet!

Enjoy!

Happy Easter!

Craisin/Raisin Twists have become part of my family’s Easter Morning Breakfast! This easy breakfast roll is made using Pillsbury Cinnamon Twists that are located in your supermarket’s Dairy Section.

The Plumped Raisins and Plumped Craisins that are used to make a very tasty oatmeal breakfast on cold mornings also add a delicious flavor to Cinnamon Twists. Easy is good and they are easy to make! Prepare and bake the Cinnamon Twists using the directions on the package with the following addition -

Remove the dough from the container and place the unrolled dough on a plate. Unroll one twist. Fold the strip in half and pinch the ends together. In the middle of the open area, place about 8 Plumped Raisins &/or Plumped Craisins. Gently, squeeze the dough on both sides toward the fruit. Then, twist the dough, making sure the ends are pinched together and place on the foil lined baking sheet. Bake 15 – 16 minutes or until golden brown.

After the Craisin/Raisin Twists have been baked and have cooled on a rack, the tempting icing is spread on top. Now, the Craisin/Raisin Twists can be placed lying flat in a Gallon Size Ziploc Bag and stored in the freezer.

Since the first time that I added the plumped craisins and plumped raisins to these “easy to bake” rolls, this is how I always bake them. You might find that one or two twists have been eaten before you have the opportunity to freeze them! ;-) For that reason, I always bake two batches. Quite often, I have a coupon to purchase two containers of the Pillsbury Cinnamon Twists.

Do you keep a container of Plumped Raisins and another container of Plumped Craisins in your fridge? The Apple Juice gives the fruit a little extra scrumptious flavoring! They are a delicious addition to many foods!

Happy Easter!

Enjoy the Craisin Raisin Twists!
Yummy!

Breaded Chicken Tidbits

March Madness! The crocuses are up! Spring has arrived! What an exciting time of year!

Unfortunately, my favorite college basketball team lost in the first round. But … there is always next year!

After this cold winter in Massachusetts it feels great to spend time outdoors. Quick, nutritious and easy to prepare dinners are needed. What can be easier than sauteeing breaded chicken tenders in olive oil?

Last night we enjoyed a simple, easy, yet delicious meal – Breaded Chicken Tidbits. Dinner was ready quickly!

Directions -

1. Place 1 Cup Seasoned Bread Crumbs in a Gallon Size Ziploc Bag.
2. Rinse about 1 and ½ lbs. of Chicken Tenders in cold water.
3. Place Chicken in Ziploc Bag and coat.
4. Heat about 3 TBS. Olive Oil in large skillet low/medium heat.
5. Place Breaded Chicken in heated olive oil.
6. Sautee about 3-4 Minutes.
7. Turn chicken over and sautee the other side 3-4 Minutes or until done.

We enjoyed this appetizing tender chicken along with a microwaved “Baked Potato” and a Fresh Garden Salad. Easy, tender, scrumptious and full of flavor! This was a great dinner on a sunny evening in the Spring!

Yummy!