Chicken Tenders

These gorgeous chicken tenders is made by Adele on the cooking group I am in. They look so good and i’m sure the kids will love them when I make them this week!

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Ingredients

For the Marinade
1-1.5kg chicken tenderloins
1 cup yoghurt
1.5 teaspoons salt
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika

For the crumbs
2 cups plain flour
1 heaped teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1.5 teaspoons baking powder
4 tablespoons milk
1 cup oil for frying

Combine the chicken tenders with all of the marinade ingredients in a large bowl or ziplock bag. Mix until chicken tenders are evenly coated. Refrigerate for however long you have, I left it for 30 mins you can leave it as long as you can.

Make the crumbs by mixing the flour, salt, pepper, garlic powder, paprika and baking powder in a large bowl. Mix until well combined, then add the milk and stir with a fork until mixture is evenly clumpy/crumbly.

Get a plate or tray ready. Put tenders into the crumbs one or a few at a tome (depends how but your bowl is). Be sure to press the chicken firmly into the crumbs so clumps stick to the meat. (It’s best to use one hand to remove the tenders from the bag and the other to toss in the crumbs). Put crumbed tenders on the tray.

Line another tray with a few layers of paper towels and set aside. Add oil to a pan I put about 1 or 2 cm high oil. Heat just above medium heat (5/9). Fry a few at a time until golden brown on both sides, flip only once. Put cooked tenders on paper towels to drain.

Serve hot alongside salad, bread, potato n gravy, whatever you like.

Brie En Croute (Brie in puff pastry)

This divine recipe is from eddieross.com and I simply HAD to share !!!

Amazing brie, topped with some of your favourite preserves, almonds and wrapped in puffed pastry then baked until golden. Serve with toasted french stick to scoop up the deliciousness within ❤ oh wow

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brie-en-croute

 

For the full recipe instructions and more amazing photo’s please check out the page link HERE

EasiYo and Kellogg’s Breakfast Toppers

This is a fantastic combination. This was my lunch today, I am busy doing an assignment and felt my energy start to wane from hunger but now my body is fuelled and ready to go again.

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DELICIOUS !!! I have used the Mango & Coconut Bits yoghurt with some fresh Strawberries, Blueberries and a sachet of Kellogg’s breakfast toppers.

Winner winner chick…. ah Yoghurt dinner lol

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Potato Smiles

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YUMMY! for kids AND mama 😉

These are the perfect way to get some extra veggies into my fussy little 3 year old Ali.

Adding some grated carrot, some peas, some extra sneaky veg is always a great extra inside these too. Ali is at that fussy stage of loving a food one day but hating it the next. The WORST stage of toddlerhood. It seriously drives me crazy. He’s loving chick peas at the moment so i’m making so many different tagines with them in while I can, last month he hated chick peas so we were unable to use them. He would flat out refuse to eat the meal if he noticed that chick peas were cooked with it too.

Ingredients

  • 6 potatoes

  • 9 tbsp of cornstarch (cornflour)

  • 1 cup flour

  • 1/4 cup breadcrumbs

  • 1 tbsp salt

  • 2 eggs

  • salt and pepper to taste

  • Cooking oil

Method

  1. Cook the potatoes in small cubes in salted water.
  2. Smash up the potatoes (plus other veg if using) and add all other ingredients.
  3. Spread the dough on a floured surface to 1 cm thick, form circles and eyes with a straw, and use a spoon for the mouth.
  4. Fry in hot oil until golden.
  5. Serve with a small salad (if they eat that) 😉 and some sauce for dipping

If you make them please let me know what you think!