Dec 28, 2013



I love homemade chicken tenders. You won’t catch me buying any premade. I just don’t like the flavor. Making them yourself is so easy! It just takes a few steps and if time is an issue a little prep work ahead of time and you will be ready to roll. Your family will appreciate something homemade with flavor versus something frozen and rubbery.

I love making these tenders with mayo. The mayo takes the chicken to a new level because it makes the breading light and crispy and even adds a nice extra flavor.
I always use Dukes light Mayonnaise but that is my personal choice. I love the lemony flavor and of course I don’t mind saving a few calories either, but it’s up to you.


Ingredients:

  • 1 lbs. of boneless chicken breast cut into tenders
  • ½ mayonnaise
  • 3tbs + milk
  • 1/3 container of Italian bread crumbs
  • Vegetable oil
Directions:

  1. In a bowl mix the mayonnaise with one tablespoon of milk at a time. You are looking for a creamy drippy paste consistency. I don’t want to tell you exactly how much milk to add because it will depend on the consistency of the mayonnaise you use. If you add too much milk you can add more mayo and vice versa. I do suggest adding the milk one tablespoon at a time or it could turn into a very bad never ending circle. ;-)
  2. Once your paste in ready set it aside for a moment. You will need an additional bowl or plate for your tenders and one for your bread crumbs. An assembly line process works really well for making tenders. If you have kids that like to help in the kitchen now is the time to recruit them!
  3. Place each tenders one at a time into the mayo milk mixture then dredge it through the bread crumbs. I like to use a fork and smash the chicken into the bread crumbs a bit to insure the chicken is well coated. 
  4. Once you chicken is well coated on both sides set it aside on a plate or on a pan. Repeat until all your tenders are covered.
  5. Now your chicken tenders are ready to fry.
  6. Heat your vegetable oil on medium high, but watch your oil so it doesn't get too hot.
  7. Throughout your frying process you may need to turn it down a bit, so that the oil doesn't get too hot, and also because you may have bread crumbs at the bottom of your pan and you don't want them to burn either.
  8. As you are frying up your tenders slide them into a pre-heated 200 degree oven. This will keep your tenders warm, but won't dry them out.
  9. Fry in small batches and keep an eye on your tenders because they do cook fast and you don’t want to over cook them because they will be tough and dry.
  10. Serve warm
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Dec 26, 2013




I found myself in a real mess yesterday when I needed Italian bread crumbs but I realized I didn’t have any. I decided I better get to work looking for a copycat recipe considering all the grocery stores were closed.

It didn’t take long before I came across the perfect recipe that is a copycat recipe of Progresso’s Italian bread crumbs which is my favorite.

It was super easy to put together and let me tell you it (in my opinion) is right on the money, and taste just like the real deal. I have plain breadcrumbs that were premade so I used those because of time but it would be super easy to use old pieces of bread to make them homemade from start to finish.

Ingredients:
  • 1 cup plain bread crumbs
  • 1 T. dried, grated Parmesan cheese
  • 1/2 tsp. salt (you can decrease or omit this, since Progresso's salt content is high)
  • 1/2 tsp. parsley flakes
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. sugar
  • Dash of oregano
Directions:
  1. Measure out all the ingredients into a mixing bowl. Stir and mix until all the ingredients are completely blended into a consistent mixture.
  2. The bread crumb mixture is ready to be used at this point, just as you would use store-bought crumbs. Or, transfer the batch to an airtight container and store in a cool, dry place until you need to use it.
  3. Makes 1 cup

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Dec 21, 2013




I was in desperate need of comfort food this past weekend. After a nightmare week I needed something that would make it all go away and that something was biscuits and gravy. Biscuits and gravy is something we love here in our house and something that is good for every meal.

This recipe is really delicious. I loved it with chicken broth but you can use it with any type of broth, any flour type, and cream or milk. Qhatever you choose you can't go wrong!

This is very versatile and delicious. 

Ingredients:
  • 1 tablespoons bacon pan drippings
  • 2 tablespoons butter
  • 1/4 cup flour
  • ¼ teaspoon black pepper
  • Salt
  • 1 pinch garlic powder
  • 1 1/2 cups chicken broth
  • 1/2 cup Milk
Directions:
  1. To a skillet add flour and put the heat on a medium heat. 
  2. Using a whisk, stir your flour around with your whisk insuring the flour does not burn. 
  3. Once your flour is a nice light brown color, add the bacon drippings and the butter and rapidly begin using your whisk to insure that the flour oil mixture does not get lumpy. 
  4. Gradually add your broth and continuing whisking once all of your broth has been mixed in gradually add in the milk. 
  5. Go slowly to prevent the milk from curdling. Once your gravy is nice and sooth add the pepper, and garlic powder. 
  6. Try the gravy and add salt as needed.  
  7. Cook until the gravy is nice and thick or until it’s at your desired consistency.
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Dec 19, 2013



I have to admit when I first saw this recipe I thought it looked good, then when I saw the recipe the day I made it, I thought it looked terrible. As I started cooking the dish I wasn’t impressed! It was seriously ugly and seemed to have too much cream cheese in it.

BUT hold the phone! The flavor is incredible. I love the bell pepper in it. I never thought it would be the dominate flavor in the recipe but wow pairing it with the bacon is the perfect combination.

I really loved this recipe. The original recipe called for 1 bar of cream cheese but I think the next time I make it I will only use ½ of a bar. 

Ingredients:
  • 8 bacon slices, chopped
  • 4 cups fresh sweet corn kernels
  • 1 medium-size white onion, chopped
  • 1/3 cup chopped red bell pepper
  • 1/3 cup chopped green bell pepper
  • 1 (8-ounce) package cream cheese, cubed (I would start with 1/2 then add more)
  • 1/2 cup half-and-half
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon pepper
Directions:
  1. Cook chopped bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Set bacon aside.
  2. Sauté corn, onion, and bell peppers in hot drippings in skillet over medium-high heat 6 minutes or until tender. 
  3. Add cream cheese and half-and-half, stirring until cream cheese melts. Stir in sugar, salt, and pepper. Top with bacon
Original Recipe Source

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Dec 18, 2013




Last Sunday was the last day of the Texas Renaissance Festival. It was their Celtic Christmas Celebration. As always my husband and I had a blast. I hate to see it end each year, but I can’t wait for it to start the following year. Next year will be their 40th anniversary… not too shabby for the biggest renaissance festival I the country.


There are always wonderful performers, music, and gypsy dancing. You can’t but love the costumes and pageantry. At least I love it lol.


I love listening to the music. Its very time period and fun. It’s all in what you make of it if you know what I mean. Here is a great picture of Adam Crack he is an award winning whip master.



Here are a few pictures of the Birds of Prey Show it’s one of our favorites. Not only are they about educating people but they save birds at the same time.


We go each year and love it more and more. We live about an hour and a half from Todd Mission Texas where it’s located but we don’t mind the drive. The good thing is next year we will live about 30 minutes from the festival which will make it even better for us. Instead of leaving at 7 we can leave at 8am I won’t complain about that.


Another year has come and gone, but again it was a blast, and a day full of find memories.

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Dec 17, 2013




I love sweet potato fries I think they are fantastic, but sweet potato casserole or sweet potatoes with marshmallows ugh! I don’t’ like them at all! As a matter of fact I will only make them for my husband I am not eating them. I just can’t stand the smell or the flavors.

When I found this recipe I was intrigued. It looked interesting and my husband was all up for it. The recipe was super simple to make and it baked beautifully. What more could I ask for? Apparently more…

I decided I would give them a try. The crispy praline topping was really drawing me in. Better yet, the smell was to die for. Oh boy there was a reason for the smell. This recipe is fantastic. I wouldn’t change a thing. I never thought I would like it much better love it! This recipe is a keeper. My husband even suggested putting it in a deep dish pie crust! Hum now that’s an idea!



Ingredients:
CRUST
  • 1 cup brown sugar
  • 1/3 cup flour
  • 1 cup chopped pecans
  • 1/3 stick butter -- melted
SWEET POTATO MIXTURE
  • 3 cups mashed sweet potatoes
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs -- well beaten
  • 1 stick butter ( 1/2 cup) melted
Directions:
  1. Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
  2. Preheat oven to 350 degrees.
  3. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.
  4. Pour mixture into buttered baking dish.
  5. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
  6. Bake for 30 minutes. Allow to set at least 30 minutes before serving.
Original Recipe Source

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Dec 14, 2013



This recipe is incredible. I can’t even begin to tell you how fantastic it is. The flavor is amazing with just enough sweet and just enough tart. This is truly the best cranberry relish recipe I have ever had.

I can’t wait to make it again. I want to make it again for Christmas. Everyone loved it at our Thanksgiving table. No one could believe that the cranberries were dried. I bet it would taste just as good with fresh cranberries, although you just might have to add a bit more sugar.


Ingredients
  • 2 cups cranberry juice
  • 1 (6-ounce) bag sweetened dried cranberries
  • 1 cinnamon stick, broken in half
  • 1 cup sugar
  • 1 large Orange peeled, seeds removed, and diced
  • 2 Gala apples, peeled, cored and diced
  • 2 teaspoons corn starch
Directions
  1. In a medium saucepan over medium heat, add the cranberry juice, orange, cranberries, cinnamon and sugar. Bring to a boil and let cook for 5 minutes. Add the apples and cook, stirring occasionally, until the cranberries have softened and apples are tender, about 5 minutes.
  2. Remove 8 ounces of the liquid to a small bowl and whisk in the cornstarch. Slowly add the cornstarch-juice mixture (slurry) to the cranberry mixture, stirring constantly. Cook for an additional 5 minutes.
  3. Remove from heat and pour into a serving bowl. Refrigerate until thickened, about 30 minutes. Remove the cinnamon sticks and serve.

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Dec 12, 2013



We had some friends over a few nights ago for a small intimate Christmas party. We knew because of time restraints this would be our last time to get together before Christmas.


I decided I wanted to make something that was in the holiday spirit but something that consisted of less sugar because one of my friends is trying to lose a few pounds before the holidays. I wanted her to be able to have a few cookies without feeling too guilty.


Instead of sugar I added Swerve Sweetener to the recipe instead of sugar and Swerve Confectioners’ Sugar in the icing instead of traditional confectioners’ sugar.


These cookies turned out delicious and no one had a clue they were eating guilt free cookies. Have you tried Swerve? If not get a Free Sample Here! It’s amazing how fast calories can add up when you are using sugar. With Swerve all you have to do is make a few simple changes to save a whole lot of calories!

What a wonderful night we all had. Cookies and all everyone had a fantastic time!


Ingredients:
  • 2 cups old-fashioned rolled oats
  • 2 cups all purpose flour
  • 1/2 teaspoon baking soda Recipes
  • 1/2 teaspoon salt 
  • 1 tablespoon baking powder
  • 2 large eggs
  • 1/2 teaspoon ground nutmeg
  • 1 cup (2 sticks) butter, softened
  • 1 cup light brown sugar
  • 1/2 cup Swerve Sweetener
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • 2 cups Swerve confectioners sugar
  • 3 tablespoons milk
Directions:
  1. Preheat oven to 350 degrees. Spray baking sheets with cooking spray and set aside.
  2. Place rolled oats in a food processor and pulse for about 10 seconds until coarse.
  3. Mix oats with flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  4. Using an electric mixer cream butter and sugars.
  5. Add in eggs one at a time then vanilla extract.
  6. Gradually add in flour mixture until combined.
  7. Roll dough into 2 tablespoon size balls and place on baking sheet spacing about 2 inches apart.
  8. Bake for 10-12 minutes until the bottoms begin to brown.
  9. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  10. Mix confectioners sugar and milk together in a medium bowl.
  11. Quickly dip tops of cookies into glaze and let excess drip off.
  12. Place back on wire rack until glaze sets.
*As required by the Federal Trade Commission: The information and gift packs have been provided by Swerve to Colie's Kitchen at no cost to Colie's Kitchen, nor is Colie's Kitchen being paid to endorse this product. All that was asked of Colie's Kitchen was to review the product, and give our honest opinion. Full DisclosurePolicy*

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Dec 10, 2013




I was pleasantly surprised how great this dish is. It’s full of flavor and the chicken comes out very tender. I love the fact that basically your entire dinner is done in one pan. Other than the dish I cooked a side of veggies. This is a great recipe to put together at the last minute. 

This recipe would also be something you could easily make for guest or even try in a crock pot. I think you could do so many things with it including adding another can of soup and some mixed veggies. Wow talk about easy and delicious.


Ingredients:
  • 1 cup uncooked instant rice
  • 1 (10 3/4 ounce) cans cream of mushroom soup
  • 2 cups water
  • 3-4 boneless chicken breast
  • Salt, to taste
  • Pepper, to taste
  • 1 (1 1/4 ounce) package dry onion soup mix
  • Butter
Directions:
  1. Preheat oven to 350°F.
  2. Butter a baking dish then set it aside
  3. In a mixing bowl, combine canned soup, rice, water, salt, pepper, and half the package of dried onion soup mix.
  4. Pour the soup mixture into a baking dish then top with chicken breast
  5. Top chicken with remaining dry onion soup mix.
  6. Cover, put in the oven and forget about it for about 1 1/2- 2 hours.
Original Recipe Source 

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Dec 4, 2013



This picture is very random and off the wall for me. I got a frantic call from my Mom giving me a location and asking me to meet her there with my camera. Apparently we were having an impromptu photo session. 

My Mom is a commercial artist and see’s things far different than most. She was in love with this weed and the symbolism that came with it.


Her idea that this is a small weed that broke through the concert city streets to become a healthy living thing. Her point is that anything can survive in the big city with a little strength, determination and perseverance. Hot weed in the city? 

Actually is was a very cold and weed that day! She was so fearful that if we didn’t get it on Saturday that the cold weather would kill it. Survival is the only option in the big concrete city!

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Nov 30, 2013




I had never made a pecan pie because I had heard so many horror stories that they never turned out right, so I never took a chance. This Thanksgiving I decided to make a Pumpkin Pecan Pie and it turned out fantastic. It came out of the oven beautifully with no problems. 

Because the first and only pumpkin pecan pie went so fast I decided to make another one just for my family eating left over's with us on Friday. There was more to go around that way.

I decided to make it with Swerve Sweetener instead of sugar because my Mom and Aunt are both diabetic and trying to keep themselves under control. They avoided all the pies on Thursday and I have no doubt they hated every minute of that. I didn't say anything to anyone, except my Mom and Aunt, about the switch from Sugar to Swerve. I wanted to see if anyone said anything. Everyone else had the real deal with sugar the day before. Would they notice a change?



My Mom must have asked me 100+ times if I was sure I didn't use sugar because the pie looked just the same, didn't have a weird after taste, and she LOVED it. No one even questioned the change. They gobbled it up just the same way they did the day before. Before everyone left today I asked them if they could tell a difference in the two pies. Everyone looked shocked. All I heard with It was fantastic ... when are you making it again? Christmas? Ha!

In the end my pies turned out beautifully. Not only did they come out beautifully they both tasted wonderful with the Swerve and with the sugar. I wasn’t sure what to expect but the two different pie flavors actually mingle together nicely.

Making a pumpkin pecan pie was like getting two different pies but only having to do the work of one. I only made one the first day which was a big mistake. I should have made two... at least. It was gone FAST! I can’t wait to make another one. It was incredible, easy, and made with Swerve Sweetener instead of sugar the second day!! One cup of sugar is 773 calories! That's a huge calorie difference. That is saving eat person almost 100 calories a slice and they didn't even know it!


Ingredients:
  • 3 eggs, divided
  • 1 cup canned solid pack pumpkin
  • 1 cup sugar or Swerve (saving you 773 calories), divided
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • dash salt
  • 2/3 cup light or dark corn syrup
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla
  • 1 cup coarsely chopped pecans
  • 1 prepared deep dish pie crust*
Directions:
  1. Preheat oven to 350°.
  2. *If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and place the pie on the cookie sheet to bake.
  3. In small bowl, combine one egg, pumpkin, 1/3 cup sugar, cinnamon, ginger, cloves, and salt. Spread in pie crust.
  4. In medium bowl, beat remaining two eggs slightly. Stir in corn syrup and remaining 2/3 cup sugar, the butter and vanilla; stir until well blended. Stir in pecans. Carefully spoon over pumpkin mixture.
  5. Bake 50 to 60 minutes or until filling is set around edge. Cool pie completely on wire rack.
Original Recipe Source

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*As required by the Federal Trade Commission: The information and gift packs have been provided by Swerve and Bookieboo LLC. to Colie's Kitchen at no cost to Colie's Kitchen. All that was asked of Colie's Kitchen was to review the product, and give our honest opinion. Full DisclosurePolicy*

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