This week we will be working with fruits and vegetables. We'll make seasonal treats at the end of the week.
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Chicken Tenders are easy to work with and cook quickly; they can be prepared in many different ways. We marinated ours overnight and baked them.
Simple Marinade (for 2 lbs. of chicken) ½ tsp. salt ½ tsp. pepper 1 tsp. onion powder 1 tsp. garlic powder ½ tsp. paprika ¼ tsp. parsley (optional) 3 Tbsp. olive oil 1. Mix dry ingredients in big ziploc bag. 2. Add olive oil and mix well. 3. Add chicken tenders. 4. Seal bag and mix well. 5. Refrigerate overnight. For easier clean-up, line cookie sheet with aluminum foil. We also used a little nonstick cooking spray. Bake at 425 degrees for about 20 minutes. For dipping sauces we used BBQ, Buffalo, Teriyaki, and Sweet & Sour. BBQ was just heated sauce from a bottle. Buffalo sauce was Frank's Red Hot sauce heated with a little melted butter to taste. We used 2 Tbsp. for 1/2 a regular size bottle. (The butter mellows the flavor.) Teriyaki Sauce ¼ cup soy sauce 1 small can pineapple juice ½ tsp. ground ginger ½ tsp. garlic powder 2 Tbsp. brown sugar 1 Tbsp. honey 1. Heat above ingredients in small pan over medium heat. 2. Add 2 Tbsp. cornstarch mixed with ¼ cup water. 3. Stir until thickened. If too thick, add a little water and stir to desired consistency. Sweet and Sour Sauce ½ cup packed brown sugar 1 Tbsp. cornstarch ⅓ cup vinegar ⅓ cup chicken broth 1 Tbsp. soy sauce ¼ tsp. garlic powder ¼ tsp. ground ginger Combine ingredients in small saucepan over medium heat. Cook until thickened and bubbly. Serve warm. We will continue exploring some different regional and international cuisines in the coming weeks. At the end of this week, we will prepare chicken tenders.
Restaurant-Style Spanish Rice (aka Mexican Rice), that is easy to make and tastes like it came straight from the restaurant, and is the best side dish to any Mexican entree.
Recipe type: Side Dish Cuisine: Mexican Serves: 4 INGREDIENTS
Our lab will on Tuesday this week. We will be making Spanish rice.
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