My Recipes
Spicy Panko Chicken Tenders
these chicken tenders are mildly spicy, unless you're British, in which case they will make you perish. serves 2-3 people.
Ingredients- nonstick cooking spray
- chicken strips cut from one chicken breast
- 2 eggs
- 1/2 cup all purpose flour
- 1/2 tsp salt
- 3/4 tsp pepper
- 1/4 tsp cayenne pepper
- 1 and 1/4 tsp paprika
- 1 tsp garlic powder
- 2 tbsp siracha sauce
- 1 cup panko bread crumbs
1. preheat oven to 400°F. line baking sheet with foil and put a rack over it. spray the rack with nonstick cooking spray. if you don't have a rack, you can just spray the foil and bake directly on the tray.
2. place flour in a small bowl. in another bowl, whisk the eggs, salt, pepper, cayenne pepper, paprika, garlic powder, and siracha sauce until fully mixed. put panko bread crumbs into a plastic bag.
3. one at a time, roll chicken strips in flour, then dredge in the batter, and then drop into the bag to shake a bunch for an even coating. transfer tenders to baking rack. if some of the breadcrumbs don't stick well, add more on top and press down once they're on the rack.
4. bake for 18-22 minutes, turning the tenders halfway through baking. serve immediately after finishing.
Tangy Marinated Chicken Breast
spite-inspired by a recipe for a "Mediterranean" chicken marinade that called for yellow mustard. this isn't Mediterranean, nor does it use yellow mustard, but it does taste good. serves 1-2 people.
Ingredients- skinless chicken breast
- juice from 1 lemon
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tbsp mustard
- 2 tsp dried oregano
1. whisk lemon juice, olive oil, garlic, mustard, and dried oregano in a bowl.
2. place chicken in marinade, turning it over a couple times to ensure full coverage, and place covered in the fridge for 1 hour. you may also marinade it in a ziplock bag.
3. preheat oven to 400°F 15 minutes before the chicken is done marinating. line baking sheet with foil.
4. bake chicken until internal temperature is 165°F according to an instant-read thermometer, around 20-40 minutes. serve immediately after finishing.
Pizza Bombs
technically adapted from another recipe, however I can't find the exact one anymore and it didn't work anyway. it called for an 8 oz ball of mozarella and this recipe doesn't even use 1/4th of that, but I haven't tried those mini mozarella balls you can buy for salad, so I'm just putting ball of mozarella cheese as the ingredient for now. serves 4-5 people.
Ingredients- unsalted butter (for greasing pan)
- 6 tbsp melted unsalted butter
- 4 cloves garlic, minced
- 2 tbsp Italian seasoning
- one can Pillsbury Grand's biscuits
- pizza marinara sauce
- ball of mozarella cheese
- sliced pepperoni (optional)
- shredded parmesan cheese (optional)
1. preheat oven to 375°F. line 2 baking sheets with parchment paper and grease with the unmelted butter.
2. mix melted butter, garlic, and italian seasoning in a small dish until fully combined. set aside.
3. cut each biscuit in half, roll into a ball, press indent into the center with your thumb, and then massage the dough outwards to make the indent as big as possible without ripping the dough. make sure to leave a lip around the edges.
using a spoon, place a small amount of pizza sauce in each indent. cut the mozarella into cubes, about 1/2 inch in size, and put on top of the sauce. if you'd like pepperoni, put 1-2 slices on the sauce before the cheese.
4. bring edges of dough up and over the filling, careful not to spill any sauce over the sides, then press together and massage closed so there are no gaps. if sauce spills over, it will prevent the pizza bomb from being sealed.
5. spoon butter mixture over the pizza bombs. sprinkle with shreded parmesan if desired. bake for 15-20, until nicely browned. wait 3-5 minutes before eating.
Brown Butter Chocolate Chip Cookies
adapted from this recipe. I can't remember how many cookies this makes, I'll update this with the number of servings next time I make it.
Ingredients- nonstick cooking spray
- 1 stick butter
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 and 1/4 cups all purpose flour
- 1/2 cup semi-sweet chocolate chips
1. in a medium saucepan, melt butter over medium-low heat and bring to a boil. stir with a wooden spoon and continue to cook until the butter becomes an amber color. let cool for 5-10 minutes.
2. in a large bowl, mix cooled butter, brown sugar, and granulated sugar using a wooden spoon or spatula until combined. add the egg, vanilla, baking powder, baking soda, and salt, then mix until smooth.
3. stir in the flour a little bit at a time. when fully combined, mix in the chocolate chips.
4. put cookie dough in the fridge for fifteen minutes. while it chills, preheat the oven to 375°F and line baking sheets with parchment paper.
5. scoop out 3 tablespoons for each cookie, rolling dough into a ball, and place on baking sheet ~3 inches apart.
6. bake for 8 minutes, or until edges are golden. the cookies will be a little puffy, so use a splatula and slightly press down on each one to make them a little flatter if you prefer them to be shaped like a normal chocolate chip cookie promptly once removed from oven. let cool for 3-4 minutes before transferring to a wire rack to cool completely.