by Julianne De Witt | Nov 26, 2022 | Mains
Seasoned chicken tenders breaded in crushed potato chips with honey mustard dipping sauce on the side. Who’s in? Brings me right back to my childhood when my mom used to make this for me and my sister. She used whole chicken breasts – before chicken strips were a thing!
These chicken tenders are perfectly crispy on the outside and moist on the inside. They’re baked instead of fried and way tastier that the ones you buy in the freezer section. Easy to make and a crowd pleaser!
Adding the seasoning straight onto the chicken before dipping them in flour lends more flavour to the chicken. The right chip is essential: a thin chip like Lay’s works best here to make the coating light and crispy. I buy the family-size bag because we always eat the extras! You can use your hands to crush the potato chips but I like to add them to a zip lock bag and crush them with a rolling pin. This recipe calls for 2 lbs (0.9kg) of chicken tenders which yields approximately 20 tenders. If you can’t find chicken tenders, use chicken breasts and cut them into 1-inch strips.
Bake these on a cookie sheet lined with parchment and you’ll find they brown up beautifully without the need for added oil.
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Potato Chip Chicken Tenders with Honey Mustard Dip
Seasoned chicken tenders breaded in crushed potato chips with honey mustard dipping sauce on the side. So easy to make and kid-approved!
Course: Main Course
Keyword: easy weeknight meal, family friendly
- 2lb (0.9kg) chicken tenders
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp pepper
- 1/3 cup flour
- 3 large eggs beaten
- 4 cups crushed potato chips
Seeded Honey Mustard Sauce
- 3 tbsp dijon
- 2 tbsp whole grain mustard
- 2 tbsp honey
- 4 tbsp mayonnaise
- 1/4 tsp onion salt
Preheat oven to 425°f. Add mustards, honey, mayonnaise and onion salt to a small bowl and mix well to combine. Set aside. Season chicken tenders on both sides with salt, garlic powder and pepper. Place flour, beaten eggs and crushed potato chips into 3 separate bowls. Working with 1 piece of chicken at a time, place in flour to coat completely. Shake off any excess flour then dip the chicken into the egg mixture and lastly place in the potato chips, pressing the crumbs into the chicken to adhere. Place the breaded chicken on a parchment-lined baking sheet. Repeat with the remaining pieces of chicken, spacing them an inch apart.
Bake for 10 minutes then flip and bake for an additional 10-15 minutes until coating is brown and chicken reaches an internal temperature of 165°f. Serve with honey mustard dip on the side.
by Julianne De Witt | Nov 25, 2022 | Breakfast & Brunch, Mains
One of my favourite uses for leftover turkey are these puff pastry pockets stuffed with chopped turkey, caramelized onions, cranberry sauce and melty brie. I like to serve these for Boxing Day brunch with a light salad. Just delicious.
I use Tenderflake puff pastry to cut down on time and it works perfectly in this recipe. Working with puff pastry may seem intimidating but it’s really very easy. All you need is a floured work surface and rolling pin and a sharp knife. You can find puff pastry in your freezer section, just remember to thaw it overnight in your fridge.
You can omit the caramelized onions if you are pressed for time but I highly recommend adding them. They add a lovely sweet layer of taste to this recipe!
Turkey, Brie & Cranberry Pockets
Puff pastry stuffed with savoury turkey, creamy brie and cranberry sauce. Perfect for a light lunch!
- 2 medium yellow onions
- 2 tbsp olive oil
- 1 pkg Tenderflake puff pastry
- all purpose flour for dusting
- 6 heaping tsp cranberry sauce
- 2 cups cooked turkey small dice
- 1/2 tsp thyme
- 1/4 tsp salt
- 1/2 tsp pepper
- 8 oz brie round
Preheat oven to 400°. Prepare caramelized onions. Slice in half from root to tip. Remove skin and place cut side down on cutting board. Next slice thinly and aim for the slices to be as even as possible so that they will cook at the same rate. Before you add them to the pan, separate the onion layers. Heat olive oil in a medium saucepan over medium heat. Add onions and cook slowly, stirring often for 20 minutes or longer until onions reach a deep brown colour. Remove from heat and set aside.
Prepare the puff pastry. Lightly flour your work surface and rolling pin. The pastry will come in two squares - using a sharp knife separate them. Roll out the first square to a size of approximately 10 inches x 10 inches. Cut the dough into 3 even parts vertically and then cut in half horizontally. You will have 6 even rectangles.
Add one heaping teaspoon of cranberry sauce to the centre of each pastry piece. Using the back of a spoon spread the sauce making sure to leave an inch border around the edges. Add 1 heaping tbsp of caramelized onion to each tart and spread to cover the cranberry sauce. Add turkey in the same manner. Season with thyme and salt and pepper. Slice brie into 6 pieces. Add 1 slice of brie to each section of turkey.
Roll out the second square so that it's a little larger than the first - approximately 10.5 X 10.5. Cut the dough into 3 even parts vertically and then cut in half horizontally as in the previous step. Add this pastry to the top of the filled bottom pieces. Close the pastry edges with the help of a fork. You can brush the edges with a little bit of water so it seals nicely. Trim off any excess pastry.
Beat the egg and brush each pastry with it.
Place tarts on a baking sheet with parchment paper, Bake for 15-20 minutes on the middle rack until tops are golden brown and pastry is cooked.
by Julianne De Witt | Nov 21, 2022 | Beverages
Glühwein is a warm spicy mulled wine traditionally served après ski or at Christmas markets across Germany. I first tried it a little closer to home at the Vancouver Christmas market – I remember it was a miserable rainy night and a few sips of this lovely drink warmed us up right away. Glühwein translates to glow-wine which explains exactly how you feel after a glass, warm and glowing.
Typical glühwein contains cinnamon sticks, oranges and cloves. I like to add cardamom, star anise and a little amber rum to notch things up. A few tips:
- Use a dry full-bodied red wine for this recipe. It doesn’t need to be pricey.
- Don’t bring the wine to a boil, it will burn the alcohol off. Gently simmer.
- This recipe will yield 4-6 servings. For a larger crowd, you can easily double the recipe.
Glühwein
German-style mulled wine that will warm you up on cold winter nights.
- 1 750ml bottle dry red wine cabernet sauvignon or malbec
- 1/3 cup sugar
- 1/3 cup water
- 2 whole star anise
- 2 cinnamon sticks
- 6 whole cardamom pods
- 12 whole cloves
- 1 medium navel orange sliced into 4 rounds
- amber rum, for serving
Add sugar and water to large saucepan over medium heat. Bring to a boil to dissolve sugar. Reduce heat to low.
Take 3 rounds of orange and stud each one with 4 cloves. Cut the remaining round into 4-6 wedges and set aside. Add wine, clove studded oranges, star anise, cinnamon sticks and cardamom pods to pot. Simmer gently for 30 minutes up to an hour or longer. At this point you can strain the spices and oranges out of the wine.
To serve add 1/2 oz of rum to small heat proof mugs and pour mulled wine over top. Garnish with reserved orange wedge and a cinnamon stick, if desired.
by Julianne De Witt | Nov 18, 2022 | Mains
This Turkey Tetrazzini is a quick and easy way to turn leftover turkey into a hearty baked pasta that your family will love! Chunks of turkey, sliced mushrooms and pasta in a rich cream sauce topped with breadcrumbs and parmesan and broiled. This recipe will make you excited about leftovers! So delicious!
Traditionally made with chicken, tetrazzini has been around since the early 1900’s. Created by Chef Ernest Arbogast at the Palace Hotel in San Francisco. He named the dish for Italian opera singer Luisa Tetrazzini, who was a huge star at the time. The dish’s popularity continues over a century later, it’s easy to prepare and will feed a crowd.
I like to use linguine for this recipe but spaghetti would work well here too. Use a rotisserie chicken instead of turkey if you prefer!
Turkey Tetrazzini
A delicious, hearty baked pasta dish the whole family will enjoy!
Course: Main Course
Keyword: comfort food
- 3 tbsp olive oil
- 1 onion large, diced
- 4 cloves garlic minced
- 4 cups sliced button mushrooms
- 3 tbsp flour
- 1/3 cup white wine
- 500 ml sour cream
- 1 cup cream
- 1 cup chicken stock
- 4 cups cooked turkey medium dice
- 1 cup frozen peas
- 1 tbsp dried thyme
- 2 1/2 tsp salt
- 1 tsp pepper
- 1/2 tsp red pepper flakes
- 350g dried linguini broken in half
- 1/4 cup panko crumbs
- 1 cup grated parmesan
- 1/4 cup cold butter grated
- chopped Italian parsley optional
Set water to boil in large pot for pasta. Preheat oven to 400°.
Heat oil in a large sauce pan over med heat. Add onion, garlic and mushrooms. Saute for several minutes until onions are translucent. Add flour and stir well. Add wine and continue cooking until reduced.
Add pasta to boiling water and cook until just al dente. While pasta is cooking, add the sour cream, cream, stock. thyme, salt, pepper and crushed red pepper to the mushroom mix. Stir until well combined. Next add the turkey and peas. Mix well.
Drain pasta, add back to pot and transfer the turkey mixture to the pasta. Stir to combine well. Double check the seasoning and if needed add more salt and pepper. Add the entire mix to a large casserole dish.
Sprinkle panko and parmesan evenly over pasta. Divide cold butter into small pieces (I like to use the large grate of a cheese grater for this) and dot over over top. Put casserole in oven and bake for 25 to 30 minutes until sauce is bubbly and panko has browned. Garnish with parsley if desired.
by Julianne De Witt | Nov 18, 2022 | Mains, Salads
Use up your turkey dinner leftovers in this Turkey Cobb Salad! Easy enough to throw together on a busy weeknight, this healthy & satisfying salad hits all the notes. Served with Green Goddess Dressing – bright, fresh and tangy, a fantastic dressing to have at your disposal.
I remember this dressing was popular in the 70’s but its origin dates back to the 20’s at the Palace Hotel in downtown San Francisco. It was inspired by a star guest of the hotel, George Arliss. Arliss was the lead actor in the play, The Green Goddess and while he was staying at hotel for a performance, Head Chef Philip Roemer created the special dressing in his honour — and the rest is history. The original recipe calls for anchovy paste. I use capers instead, I like the salty brininess they add to the dressing.
I like to use a blend of romaine and baby lettuces (also known as mesclun mix). French’s Onions, you knw the ones used on the classic green bean casserole. You can find them in the condiments section of your supermarket.
Serve this salad on a large platter with the dressing on the side for self service.
Turkey Cobb Salad with Green Goddess Dressing
If you are a big salad fan and are looking for a way to use up that leftover turkey from Christmas dinner, then this easy to make cobb salad recipe is the perfect option.
Course: Main Course, Salad
Servings: 4
Cobb Salad
- 1 142g box spring mesclun mix approx. 4 cups
- 1 head romaine chopped
- 4 hard boiled eggs sliced in half
- 6 pieces cooked bacon crumbled
- 8 - 10 cherry tomatoes halved
- 1/2 cup French's onions
- 12oz cooked turkey breast sliced or shredded
- 1/3 cup feta cheese crumbled
- 1 avocado peeled, pitted and diced
Green Goddess Dressing
- 1 1/3 cup (lightly packed) fresh herbs - dill, chives, parsley
- 2 tbsp capers
- 2 clove garlic minced
- juice 1 lemon
- 6 tbsp mayonnaise
- 3 tbsp extra virgin olive oil
- salt to taste
Using a large serving platter, assemble the salad. Start by adding lettuces and then top with remaining ingredients.
Prepare the dressing. In a blender add all ingredients and blend until smooth. Add salt to taste. Serve with salad.
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