Pecan Crusted Chicken Tenders

Recipe was inspired by Rachel Ray, but I twinged it a bit.

Ingredients

* 1/4 cup Olive oil, for frying.
* 1 1/3 to 2 pounds chicken tenders
* Salt, garlic powder and freshly ground black pepper
* 1 cup all-purpose flour
* 2 egg whites and one whole egg beaten with a splash of milk or water
* 1 cup Homemade bread crumbs. (Wheat English Muffins or WhiteWheat)
* 1 cup walnuts, processed in food processor to finely chop
* 1/2 teaspoon nutmeg, freshly grated or ground
* 1 lemon, zested

Directions

Heat 1 1/2 to 2 inches of oil over medium high heat. Season chicken tenders with salt, garlic powder and pepper. Set out 3 shallow dishes. Place flour in 1 dish, eggs beaten with water or milk in a second. In the third dish, combine bread crumbs with ground walnuts, nutmeg and lemon zest. Coat tenders in batches in flour, then egg, then bread crumb mixture. Fry tenders in small batches 6 to 7 minutes. Drain tenders on paper towels.

(I place them on a cookie rack to drain, also the oil may get brown if you feel there are too many bread crumbs and the oil is burning just trow away that oil a put new one in, this only happens when you make large badges)

Cheesy Sloppy Joes

1/2 lb. lean ground beef/ground turkey
1 (10oz) Package frozen mixed Vegetables.
1 (6oz) can tomato paste
1 (1.3 or 1.5 oz) Package sloppy joe seasoning mix.
3 Whole Wheat Hamburger Buns/or whole-wheat English Muffins
6 (3/4oz) Slice Fat-Free Cheddar Cheese.

1. Heat a large non stick skillet over medium high heat. Add the beef and cook until browned, 4-5 minutes, stirring with a spoon to break it up. Discard any drippings.

2. Stir in the mixed vegetables, 1 1/3 cups water, and tomato paste, and seasoning mix; bring to a boil. Reduce the heat and simmer, stirring, until thickened, about 10 minutes.

3. Meanwhile, preheat the broiler; Place the buns, cut side up, on a broiler rack and broil 3 inches from the heat until toasted 1 - 2 minutes. (I put mine in the toaster). Top each bun half with 1 slice of cheese and broil until the cheese is melted, about 1 minute longer. Spoon 1/2 cup of the beef mixture on top of each bun half and serve at once.

Per Serving: (1 Sloppy Joe); 207 Cal, 4g Fat, 1g Sat Fat, 0g Trans Fat, 21mg Chol. 1,018 mg Sodium, 26g Carb, 5g Fiber, 19g Prot., 260mg Calc. Points 4 (this is for beef and Hamburger buns. I have not figured out the turkey and English Muffin, but it will be less if using white turkey ground

Rum Cake

NOT HEALTHY BUT FESTIVE

This recipe was giving to me by one of the original Bacardi. Well she was married to him. I love making it. It may not be the healthiest of recipes but it sure taste good.

Next year I'm going to work more on bringing you everyday food that are easy to make and good for you. Stay tune.

Rum Cake

* 1 1/2 cups pecan pieces, reserve 1/4 cup
* 4 whole eggs
* 1/2 cup water
* 1/2 cup of canola oil
* 1/2 gold rum, Bacardi
* 1 (18.25-ounce) box classic yellow cake mix (recommended: Duncan Hines Moist Deluxe)
* 1 (1-ounce) small box sugar-free instant vanilla pudding mix (recommended: Jell-O)

Glaze

* 1 cup granulated sugar
* 1/4 cup water
* 1 stick butter
* 1/2 cup gold rum (recommended: Bacardi)

Frostic

* 3 cups confectioners sugar
* 5 Table spoons of Rum (or you can use water.) You may need more depends the consistency that you want it.


Directions

For Cake

Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med. about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.

NOTE**The glaze needs to be prepared approximately 10 minutes before cake is ready.

For Glaze

Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Should make approx. Pour into a large measuring cup that will hold that amount or more. Set Aside

Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.

Frosting

mix the sugar and rum for make the consistency you desire.

pour over the cake.

Tomorrow yes Tomorrow

I'm starting WW again, but this time I'm sticking to it.
I'm going to start cooking the delicious recipes they have and sharing them with you all again. I have a new goal of loosing 50 lbs in one year, and I'm doing it now.

I'm always tired, my cholesterol is high but not high enough for medicine, my triglycerides are high also and my liver enzymes are also elevated. Everything can be made right by diet and exercise. So as I sit here today I'm drinking my last beer for a while and eating my last bunch of chips without measuring them. This time next year I will be healthy again, that is a promise I have made myself and my kids.

Today I'm making BBQ chicken and salad.

Mambo Rice

This one is yummy guys. If you like garlic, lime cilantro and parsley you will love this one.
Guy Fieri's recipe.

Ingredients

* 2 cups water
* 1 1/2 cups chicken stock
* 2 cups rice
* 1 cup chopped Italian parsley
* 1/2 cup chopped cilantro leaves
* 4 tablespoons minced garlic
* 1/4 cup freshly squeezed lime juice
* 2 tablespoons extra-virgin olive oil
* Kosher salt, to taste
* 2 teaspoons freshly ground black pepper

Directions

Add water, chicken stock and rice to a rice cooker. Cook until al dente.

Combine all other ingredients in a bowl.

Remove rice from cooker and toss, separating with fork. Once rice is separated, slowly add the blended mixture.

Rice can be served hot or cold.
Enjoy it.

Grilled Pork Tenderloin with Guava Glaze

This one is for Tonya

ngredients

* 2 pork tenderloins (about 1 1/2 pounds each)
* 2 tablespoons canola oil
* Salt and freshly ground pepper
* Guava Glaze, recipe follows
* Orange-Habanero Mojo, recipe follows I used Jalapenos since my family does ot like the Habanero, I also used one lime and one lemon it taste better with the oranges but I did not have any.

Directions

Preheat a grill to high.

Brush pork with oil, and then season it with salt and pepper. Set aside a few tablespoons of the Guava Glaze for brushing the cooked pork. Grill for 4 to 5 minutes per side, brushing frequently with the Guava Glaze. Remove from the grill, brush again with glaze and let rest for 10 minutes. Slice into 1/2-inch thick slices, drizzle with the Orange-Habanero Mojo, and serve immediately.
Guava Glaze:

1 cup guava jelly, or apricot jam

1/4 cup Dijon mustard

1/4 cup freshly squeezed orange juice

Salt and freshly ground pepper
Whisk jelly, mustard, and orange juice together in a small bowl. Season, to taste, with salt and pepper.
Orange-Habanero Mojo:

2 tablespoons canola oil

1 small red onion, finely chopped

4 cloves garlic, finely chopped

1/2 cup fresh lime juice

3 cups freshly squeezed orange juice

1/2 habanero chile, seeded and finely chopped

2 tablespoons chopped fresh cilantro leaves

1 teaspoon cumin seeds

Salt and freshly ground pepper
Heat oil in a small saucepan over medium-high heat. Add onion and garlic and cook, stirring, until soft, about 5 minutes. Add lime juice, orange juice, and habanero chile and bring to a boil. Cook until reduced by half. Whisk in the cilantro and cumin and season, to taste, with salt and pepper. Drizzle over pork.
Try this one is absolutely delicious and fast 30 to 40 minutes.

Got Spice

Yeap you name it I have it, I have Spanish, English, Italian, Thai, Indian and any other one you can think of other than scrapbooking I love to cook and collect spices. I cook most days and I cook different foods from different countries, for the vast majority of time my family is ok with the food but sometimes they beg me to please cook "regular" food.



And just for good measure I have a little extra. Can you believe that sometimes I can't find the spice I need. There are so many different spices I wish I could have them all.

I'll be back later with a new delicious recipe with only 4 ingredients.