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!
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.
You can stuff them with any choice of filling, but my favourite mix is simply feta cheese, cheddar, mozarella and parsley. They’re so very moreish and great for breakfast or afternoon tea with tea or coffee.
Make your dough.
6 cups plain flour
1 Cup warm milk
1 cup warm water
1 cup vegetable oil
2 large tablespoons of yeast
1 tablespoon of salt
2 tablespoons caster sugar
Mix it up well and knead about 10 minutes until very soft and elastic. Cover and allow to rise in a warm spot
Now the filling
Mix up crumbled feta block, 2 good handfuls pizza cheese, a great heap of chopped parsley with salt and pepper. Mix it well
Cut dough into roughly equal portions then flatten and cup into your hand. Put stuffing in the flattened piece and close it up and roll into ball.
Brush with eggwash and top with sesame and blackseeds or black sesame if you can’t get the black seeds. Bake at about 190C until ready
We love this recipe, It’s perfect as a side dish or include it with bread and make it a wholesome lunch. Penny saving recipes should be in every mum’s recipe book 😉
2 generous cups brown or green lentils
1 can diced tomatoes or 4 large tomatoes grated with skins discarded
4 TBS tomato paste
4 cloves garlic, crushed
2 Large onions, small diced
1 TBS Cumin
1 TBS Paprika
2 tsp Ginger powder
salt and pepper as desired
1/3 cup olive oil
small handful chopped parsley
Mix all in a pot and cook until lentils are soft and the sauce is thickened as you like it. So EASY
This is delicious served along side fish or just with bread yum !
Today in the life of imperfect parenting I went all Masterchef and made the kids Nutella on Lebanese bread for lunch. OH YEAH mother of the year right here hahaha
I see mums on Facebook and other blogs with fancy sandwiches, pretty plates of food made into the shapes of smiling faces, entire spreads of a lunch served up like a buffet and I wonder…. ARE THEY REAL? or are they just making it for the blog. I’m sure they’re real, it’s just me who sucks… I’m definitely not a “crunchy mum” or any other kind of warrior woman hear me roar parent. After having 6 kids i’ve learnt 1 good thing and that’s if they’re going to eat it, it’s good! Of course i’m not saying Maccas or KFC is a good lunch (though we have that on occasion too) I’m just saying that sometimes, simple is fine.
Who else gives a simple lunch? There’s just not enough hours in the day sometimes.