Tortilla-Chip Crusted Chicken with Pineapple Kiwi Salsa

 

Found this recipe in Southern Living about 4 years ago and still make this recipe today. A perfect dinner for a delightful spring night. This recipe is a definite crowd pleaser :)

Serve with refried beans or Mexican rice and you will have  a delicious meal that everyone will be praising you over! 

 

 

Ingredients
1 pound chicken breast tenders
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup all-purpose flour
1/2 tsp dried oregano
1/2 tsp chili powder
1/2 tsp garlic powder
1/4 teaspoon ground cumin
2 large eggs
cooking spray
2 cups crushed tortilla chips

Preparation
1. Preheat oven to 425 degrees. Pat chicken dry with a paper towel and sprinkle chicken with salt and pepper. 

2. Combine 1/3 cup flour and next 4 ingredients.

3. Next, whisk eggs just until foamy.
4. Place a wire rack coated with cooking spray on a 15- x 10-inch baking sheet.

5. Dredge chicken tenders in flour mixture, shaking off excess; dip in egg mixture, and dredge in crushed tortilla chips. Lightly coat chicken on each side with cooking spray; arrange chicken on wire rack.

6. Bake at 425 degrees for 18 to 20 minutes or until done, turning once half way through. These tortilla crusted chicken strips pair very well with this pineapple kiwi salsa.

Ingredients
2 (8-oz.) cans pineapple tidbits, drained
*of course fresh pineapple is always a good choice as well
2 kiwifruit, peeled and diced
2 tablespoons fresh cilantro leaves, finely chopped
2 tablespoons fresh lime juice
1 teaspoon minced jalapeño pepper
Salt to taste

Preparation
1. Stir together first 5 ingredients; add salt to taste.

I also make my own cilantro lime sour cream to compliment  the chicken and salsa YUM, YUM...

 

Cilantro Lime Sour Cream

8 oz light sour cream
juice of 1 lime
zest 1/2 lime
1 TBS chopped cilantro (add more if you like)
1/8 cumin
1/4 chili powder
salt to taste

Mix all ingredients and dollop over chicken and salsa!

Enjoy!

Tuesday's Kitchen Tip {Conversion}

Always have a conversion chart near by in the kitchen.
I have 3 different conversion charts inside my cabinet door for quick reference.
After seeing all these cute printable conversion charts I am thinking laminate and magnets so I can display these cuties on the fridge!

I have found 3 styles of cute and free printable conversion charts just for you!
Happy Printing ;)

Plucky Momo

Lovely Little Snippets

 

Chasing Delicious

Have a wonderful day!

Must Try Monday {Philly Cheese Steak}

 

Hi everyone, hope you had a fabulous weekend!
Welcome to Must Try Monday!
Starting today and every Monday I am going to feature a
Must Try Recipe from my Pinterest board and let you know what I think!

Today I am featuring Philly Cheese Steaks Sandwiches from
Christine is Cooking

This is mine

and this is the picture and recipe I pinned!

Click here for Christine's full recipe.

What I did differently and my thoughts!
When making a new recipe I always Google other recipes and see what everyone else is doing!
I am a Texas girl and have never been to Philly, therefore have never had an "authentic" Philly Cheese Steak sandwich. After doing a little research I found many people use thinly sliced sautéed rib eye for an authentic meat choice. For the cheese option many people use cheese whiz or provolone. Once I read the original recipe I knew I wanted to change the meat option to rib eye.

- I thinly sliced approximately 2 lbs of rib eye.
- I did not add green peppers, onions, or mushrooms to the crock pot.
- I did use 32 oz of beef broth
(I think this was too much broth!
Next time I will only cover the the meat.)
- I did not use a packet of good seasonings. Instead I added a 1 tsp of garlic powder, 1 tsp onion powder and salt and pepper to taste.
- 6 slices provolone cheese
- Italian dressing
- 6 hoagie rolls
 
I added the steak, broth, and seasonings to the crockpot and cooked for 8 hours on low. I thinly sliced bell peppers, onions, and mushrooms and sautéed them until tender. I preheated the oven to 400 and added steak, cheese, and bell pepper mixture to each hoagie roll and placed in the oven until cheese was melted and bubbly. Then topped off each sandwich with a little Italian dressing and served with chips. This was a nice and easy dinner option that I will be trying again.
Although I do not think I will cook the meat in the crockpot but rather sauté the steak next time.

Hope you enjoy this review and I would definitely recommend this Philly Cheesesteak for a 
family dinner night.

Potato, Broccoli, & Cheese Soup

If you read

Sunday's Post
this is the soup recipe I promised.
This delicious soup was made by my daughter for me and the family when I was sick in bed a few weeks back. She took what she learned from making baked potato soup and added broccoli.
She is going to make a great Mama one day and a great contestant on Master Chef in a few years! :)

Ingredients:
1/4 cup melted butter
1/4 cup flour
2 cups half and half cream
1/2 medium chopped onion
2 minced garlic cloves
3 cups chicken stock
2 medium potatoes, cooked and mashed
2 medium raw potatoes cut into small chunks
3 cups of fresh chopped broccoli
8 oz  mild yellow cheese, grated

kosher salt and pepper to taste
Tony's Creole Seasoning to taste
A few splashes of Louisiana Hot Sauce (I use 4 splashes)
Top each bowl with bacon bits
(I use turkey bacon)

Directions:
In a small sauce pan boil two potatoes in water until tender.

Then drain, mash, and set aside.

Sauté onion and garlic in butter or olive oil. Set aside.

Then cook melted butter and flour using a whisk over medium heat for about 1 minute in a large stock pot, then whisk constantly while adding the half and half.

Add chicken stock and bring back to a boil, stirring occasionally. Add sautéed onions and garlic, raw potatoes, and mashed cooked potatoes.

Simmer for 10 minutes, then add broccoli and cook an additional 10 minutes or until both potato and broccoli are tender. Stir occasionally to prevent sticking! If the soup mixture is too thick add more chicken stock until your desired consistency.

Finally, add cheese, salt, pepper, Louisiana Hot sauce, and Tony's Creole Seasoning to taste.

Allow the cheese to melt.
Top each bowl with bacon bits, serve warm, and enjoy!

Tuesday's Kitchen Tip {how to get the most juice from your lemons}

 

Today I am going to let you know how I get the most juice out of my lemons. I love cooking with fresh lemon juice and adore a fresh glass of lemonade on a hot summer day!

First, let your lemons reach room temperature.

Then roll the lemon with the palm of your hand several times back and forth to help release the juice inside.

Next, cut in half and use a lemon squeezer of your choice and squeeze :)

When deciding how to pick your lemons from the grocery store stay away from rock hard lemons. You want your lemons to be firm, but give a little. Also, pick nice yellow lemons and stay away from ones that are still green or light in color. Avoid ones with marking, bruises, and open cuts.

Hope you found this kitchen tip useful!
Thank you for stopping by and have a wonderful day!