Tag: web

Grilled Chicken Tenders

A moist and tender chicken tender. For all the kids or the kid in you.

Do you have one of “those” kids? You know, the one who won’t eat what you cook and you end up doing something separate and almost always unhealthy. This is the solution. Minimal work, time and guaranteed to calm that 3 year old dinner monster. You have steak, they have healthy chicken tenders.

Start with chicken tenders, wash, dry and trim. Coat with a little olive oil. Then some salt, pepper and garlic powder to taste. Put over medium heat for 4-5 minutes flip once and your done in another 4-5 minutes. Make that about 12 minutes. Give them a little sauce to dip like some ranch dressing or BBQ and they will be in kiddy heaven.

Rating

A 4 for adult but a 5 for little ones.

Notes: Lots of dipping sauces are out there. Most require more work then the grill. You can also season with a rub or spice of your choice. If you have a good one, put it in the comments. To make BBQ tenders, brush with sauce the last 2-3 minutes of cooking.

Preheat grill to surface temperature of about 450 which is medium high on most gas grills and medium on a hot gas grill. Clean and oil the grill surface well.

Wash, pat dry 6 (or as many as you need) chicken tenders.

Trim the tendon as much as is easy.

In a mixing bowl, mix tenders with 1 T olive oil and 3/4 tsp of 7:2:2 (or 1/2 t of kosher salt, 1/4 tsp pepper and 1/4 t granular garlic powder).

Place over direct heat. Grill until the chicken turns from a pink color to white along the edge (about 5 minutes). You will see the white
moving up the sides. Flip and grill another approximate 4-5 minutes until internal temperature is 165 degrees. Time will vary with size and thickness of the tender and your exact grill temperature.

Dip away…

Grilled Chicken Tenders

by DrDan at 101 Cooking for Two May-31-2013

A moist and tender chicken tender. For all the kids or the kid in you.Start with chicken tenders, wash, dry and trim. Coat with a little olive oil. Then some salt, pepper and garlic powder to taste. Put over medium heat for 4-5 minutes flip once and your done in another 4-5 minutes. Make that about 12 minutes. You have steak, they have healthy chicken tenders. Give them a little sauce to dip like some ranch dressing or BBQ and they will be in kiddy heaven.

Ingredients

6 (or as many as needed) chicken tenders
1 T olive oil
3/4 t 7:2:1 or 7:2:2 seasoning ( kosher salt/pepper/granular garlic))

Instructions

1) Preheat grill to surface temperature of about 450 which is medium high on most gas grills and medium on a hot gas grill. Clean and oil the grill surface well.2) Wash, pat dry 6 (or as many as you need) chicken tenders. Trim the tendon as much as is easy.3) In a mixing bowl, mix tenders with 1 T olive oil and 3/4 tsp of 7:2:2 (or 1/2 t of kosher salt, 1/4 tsp pepper and 1/4 t granular garlic powder). Or season any way you want.4) Place over direct heat. Grill until the chicken turns from a pink color to white along the edge (about 5 minutes). You will see the white moving up the sides. Flip and grill another approximate 4-5 minutes until internal temperature is 165 degrees. Time will vary with size and thickness of the tender and your exact grill temperature.

Details

Prep time: 2 mins Cook time: 10 mins Total time: 12 mins Yield: 6 tenders

Updated

May 31 2013

Dan Mikesell

Incoming search terms:

How to Cook Corn on the Cob – Three Easy Methods

It’s corn on the cob season. Here are three easy ways to enjoy this great side dish. Grilled corn on the cob, microwave corn on the cob or oven roasted corn on the cob… your choice.

As an Iowan, I clam genetic superiority in all things corn. You will love all three methods. I have published all of these methods before but this is your Spring reminder.

Rating

All corn gets a 5

First Grilled Corn on the Cob
This is my preferred method for that little bit of char but a little fussier and is only a fit if you are already grilling.

Naked Grilled Corn (Link to original post) by DrDan at 101 Cooking For Two August 19, 2010

Ingredients:
Ears of corn, husked and cleaned
vegetable oil
salt, pepper and butter to taste

Instructions:

1) Husk and clean corn
2) Brush with vegetable oil.

3) Salt and pepper to taste. You can do this here or after grilling

4) Grill over medium high to high heat for 8-10 minutes turning and moving around every 2-3 minutes.
5) Cook until some kernels are starting to char.
6) Salt, pepper and butter to taste.

Now Microwave/Oven Corn on the Cob
I somewhat prefer the grilled corn but this is just so darn easy. The oven method is great if your cooking something else. Just toss them
in when you have about 30 minutes to go. The microwave method if you’re
moving fast.

Easiest Corn on the Cob (Link to original post)
by DrDan at 101 Cooking for Two July-20-2012

Microwave Corn On the Cob

Your ingredients… Corn. I picked two ears since this is “Cooking For Two”

Toss the amount of corn you want in a microwave on high for 4 minutes per ear (2 ears = 8 minutes).

Oven Corn on the Cob

Toss them in preheated 350 degree oven for 30 minutes total. As many ears as you want for 30 minutes total.

Remove from microwave or oven with a hot pad. With a SHARP chef knife cut off the
bottom of the ear of corn. I take out the bottom row of kernels. Helpful tip:
while you still have the knife in your hand, slide the knife between
the ear of corn and the husk and cut a couple of slits in the husk about
1 inch up two sides. The next step will be so much easier.

Squeeze the corn out of the husk. It will come out clean.

Don’t you love my piggie corn skewers. Mine are “imported from Iowa”. But you can get them from Amazon at this link Charcoal Companion Pig Corn Holders, 4 Pairs.

How to Cook Corn On the Cob – Three Easy Methods

by DrDan at 101 Cooking for Two May-24-2013

It’s corn on the cob season. Here are three easy ways to enjoy this great side dish. Grilled corn on the cob, microwave corn on the cob or oven roasted corn on the cob… your choice.

Ingredients

any amount of fresh corn on the cob
salt, pepper and butter to taste
if grilling vegetable oil

Instructions

For Grilled Corn On the Cob1) Preheat grill to medium high. Husk and clean corn.2) Brush with vegetable oil. Salt and pepper to taste here if you want but it works better at the end.3) Grill over medium high heat for 8-10 minutes turning every 2-3 minutes. 4) Cook until some kernels are starting to char. Salt, pepper and butter to taste and serve.Microwave and Oven Corn On the Cob1) Preheat oven to 350 if doing oven method.2) DO NOT husk corn. Microwave: put the corn in a microwave and cook for 4 minutes per ear. Oven: place any number of ears in the oven for 30 minutes total.3) Remove from microwave or oven with a hot pad. With a SHARP chef knife cut off the bottom of the ear of corn. I take out the bottom row of kernels. Helpful tip: while you still have the knife in your hand, slide the knife between the ear of corn and the husk and cut a couple of slits in the husk about 1 inch up two sides. The next step will be so much easier.4) Squeeze the corn out of the husk. It will come out clean.

Details

Prep time: 1 mins Cook time: 10 mins Total time: 11 mins Yield: as many as you want

Updated

May 24 2013

Dan Mikesell

Incoming search terms:

Lemon Risotto with Seared Scallops #SundaySupper

Has is really been over a year since I’ve posted a proper risotto recipe? I’ve clearly been slacking when it comes to my signature dish. (That farro “risotto” a few weeks ago was delicious, but it doesn’t count – it doesn’t even use rice!)

This week, we’re celebrating Mother’s Day at Sunday Supper. I thought about making Chicken Cordon Bleu, the first meal I really remember cooking for my mom, but I didn’t really feel like eating that. So I made a summer-y risotto topped with seared scallops and lemon salt instead. It doesn’t have any significance – I don’t think I’ve ever even seen my mom eat risotto – but it’s a decadent dish that’s the perfect way to pamper someone.

Serve it up with a wedge of Lavender Dark Chocolate Tart and she’ll feel like a queen.

Lemon Risotto with Seared Scallops #SundaySupper

Author: Lauren Keating (Healthy-Delicious.com)

Serves: 4

4 cups chicken stock or water
¼ cup finely chopped white onion
1 tablespoon olive oil
1 clove garlic, minced
½ cup Arborio rice, or other medium-grain risotto rice
¼ cup white wine
2 lemons, zested and juiced
2 cups loosely packed baby spinach
2 ounces Parmesan, grated
1 tablespoon olive oil
1 tablespoon butter
1 pound large sea scallops, pat dry
coarse sea salt
cracked black pepper

In a small saucepan set over medium-high heat, bring the stock to a simmer. Reduce heat to low to keep warm.
Add 1 tablespoon olive oil to a 3-quart pot over medium heat. Add the chopped onion and garlic; cook until soft – about 5 minutes. Add the rice and half the lemon zest; stir so that each grain of rice is coated with oil and appears glossy. Cook the rice for 3-4 minutes, or until it is mostly translucent. Stir in the wine, scraping up any bits that have hardened in the bottom of the pan.
Add 1 cup of the warm stock. Stir constantly until all the stock has absorbed into the rice. Continue this process, adding the stock ¼ cup at a time, until the rice is creamy and soft – the whole process will take about 20 minutes. Stir in the spinach, parmesan, and lemon juice, until the spinach is wilted.
Heat the oil and butter in a small skillet over medium-high heat. When the butter is melted, add the scallops. Cook 2 to minutes on each side, or until golden brown and cooked through.
Stir together ¼ teaspoon of the remaining lemon zest with ¼ teaspoon sea salt.
Serve the scallops on top of the risotto. Sprinkle with lemon salt and season to taste with black pepper.

Calories: 398 Fat: 12 Carbohydrates: 30.8 Fiber: 1.9 Protein: 39.5

3.2.1652

This week, #SundaySupper is celebrating Mother’s Day! Be sure to check out what the other participants brought to the table. There are loads of great recipes for any time of day!

Mother’s Day Brunch:

Mother’s Day Entrees:

Mother’s Day Sides:

Mother’s Day Desserts and Drinks:

Join the #SundaySupper conversation on Twitter on Sunday, May 12th to celebrate Mother’s day! Our weekly chat starts at 7:00 pm EST, but we’ll also be tweeting throughout the day and sharing recipes that celebrate mom.