Chicken Tenders with Ranch Dressing

Well here it is friends iheartfoodandsocanyou recipe. This amazing couple loves food as much as we do so we decide to do a recipe swap for all our wonderful fans.  For the month of January, they decided to post delicious but healthy recipes to jump start the new year. Here's one that is incredibly easy and so very delicious. You know how sometimes you can taste the "healthy" in healthy cooking...well not here. The chicken tenders come out hot, crispy & flavorful and don't forget the creamy ranch dressing. You will love making this for your family or just for you:-)

B&K currently reside in Orange County, California. They enjoy cooking and baking together in their kitchen as well as finding restaurant gems in the OC. We are not acclaimed chefs or bakers nor do we pretend to be. We are two people with a small camera that love exploring food and enjoy learning how to make simple items extraordinary. 

Chicken Tenders with Ranch Dressing 

(Originated from Rocco Dispirito- Now Eat This!)

Chicken

• 1 C Whole wheat Flour
• 2 1/2 C panko bread crumbs (preferably whole wheat but if you can't find it don't sweat it)
• 1/2 tsp. poultry seasoning
• 4 Large egg whites
• 8 oz (about 8) chicken tenders
• Salt
• Freshly Ground Pepper
• Nonstick Cooking Spray (I used Pam- Organic Olive Oil)

Dressing

• 3 Tsp ranch salad dressing & seasoning mix
• 6 Tbl reduced-fat sour cream
• 6 Tbl low-fat buttermilk

1. Preheat oven to 450 degrees.
2. Start by pulling out two shallow dishes and a medium bowl. In the first shallow dish, place the flour and in the second mix the panko bread crumbs with the poultry seasoning.
3.  Place the egg whites in the medium bowl. Using a whisk, whisk until the egg whites are foamy but not to where they hold stiff peaks.
4.  Place a wire rack over a foil-lined baking sheet. 
5. Season your chicken with salt and pepper on both sides.    *** Here's where the fun part begins. K would be very proud of my since I'm not a huge fan of touching raw meat haha.
6.  Place the chicken tenders in the flour and shake off any excess.
7. Now place the floured chicken tenders into eggs. Coat them until they are completely covered. 
8. Once at a time, place the chicken tenders into the panko bread crumbs and coat each one completely. Place on the wire rack.
9. Salt and pepper the chicken tenders again as well as spray a little bit of cooking spay on each one (both sides). This will help give them a golden look. 
10. Bake at 450 degrees for about 10 minutes or until golden & cooked all the way through. 
11. While the chicken is baking whip together your ranch dressing by mixing the seasoning, sour cream and buttermilk together. Store in the refrigerator until ready to serve.

The chicken tenders were delicious, especially paired with the ranch dressing. The dish is so good and pretty healthy too with only 198 calories a serving. Happy New Year everyone!

Steps 4-9

                  Step 1 

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Fire Roasted Salsa

My sister Tiff is not a girl to sit on the sidelines or go shopping during a game. This salsa is what she always brings to the games. Even if the game is dull, this will spice it up. She has been making it for years and it has become a staple at any family event or party. I I love to make salsas and do a lot of different kinds, but for the salsa you just want to dip a chip into, this is it!

• 3 cans fire roasted diced tomatoes
• 3/4 or 1 bunch of cilantro
• 1 small white onion (quartered or small chunks)
• 2 cloves garlic
• juice from 1-2 lemons or limes
• pinch of sugar
• a shake or two of cumin -  Do it to taste....if not smoky enough add some more
• salt and pepper to taste
• -SECRET INGREDIENT:  I add a 1/4-1/2 cup of whatever jarred leftover salsa is in my fridge (storebought).  It just rounds out the flavors and gives a nice consistency

Directions:

1. Blend tomatoes in blender until small and little bit chunky. 
2. Pour 3/4 tomato mixture into another bowl reserving the 1/4 in the blender and add all the rest of the ingredients accept the store bought salsa. 
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Important:  Let sit in fridge for at least 8-12 hours before serving to allow flavors to mature!

By Kevin

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Our fancy night at The Restaurant at Meadowood.

This is a thank you post to all our new wonderful friends at

  The Restaurant at Meadowood

for a fabulous dinner last night. We had the Chef's tasting menu in which Chef Christopher Kostow didn't let us down. He took us on a wonderful food adventure. Mine and Kevin's pallet were challenged. Some of the dishes we ate were: cured horse Mackerel with green grapes, cherry tomatoes, sorbet of our verjus; foie grad "stump" with pear, parsnip, pistachio moss; squab lacquered in sorghum with garden carrots, coffee and dried habanero. Along with many others. There were also chefs bites at the beginning of the meal which were a great surprise. My favorite was the pre-dessert, dessert, then after dessert bites. mmmmmm :) Did I mention the lobster. I was never a fan, but I'll eat the lobster by Chef Chris any time I get a chance!

It was a wonderful night, with no kids, a great husband, delicious food, friendly servers, soothing atmosphere, impeccable attention to detail, and making us feel VIP.

This is kevin and I on our 5th course, the Squab. The bartender was even so kind to make us our own drinks because we don't drink alcohol. This one was my favorite. It was ginger ale, sparkling water, and lemon with apple.

Our menu is below. They gave me a copy when we left. I think because I had mentioned something about how was  I going to remember and brag about all the wonderful food I had tonight. You know - prego mind. Plus all this food!

 I felt a little silly taking pictures of all our beautiful food. Honestly, it  was the most beautiful presentation I have ever seen!! So, I "borrowed" some pictures off their web sight to show you.

See I told you.
Once again thank you Nathaniel for the invite and everyone else at Meadowood for an amazing night to remember! If you are ever in the Napa Valley keep The Restaurant at Meadowood on your list. 

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Love you and miss you sis. 

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Lemon Chicken with Capers

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This is a recipe that a friend gave my mom so I am not sure who to give all the credit to. This is so wonderful and great for a crowd. It will impress any of your friends with little effort at all.

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