Chicken Tenders in the air fryer vs stovetop
August 14, 2019 • Cooking
My kids love chicken, it is the meat of choice around our house. For many years I have fried the chicken tenders in oil on the stovetop(be careful with this method) but lately, I have been breading them and using the air fryer I got for Christmas. Does everyone else just love their air fryer? I sure love mine. No more smell of oil cooking in my house and the time standing over the stove watching the oil like a hawk. The kids can use it if they need a snack(chicken nuggets or popcorn shrimp without me being here to supervise. It's been our most used kitchen appliance lately.
I have used House Autry products as long as I can remember and they have always been the best.
I start with a pack of chicken tenders and follow my Moms recipe(it's in my head)
Sometimes I drench my chicken in buttermilk first but, I was out so I just used milk.
Set up like a little assembly line of milk, breading mix and the basket for your air fryer. I only put about 3 or 4 tenders in my air fryer at a time. Follow the temps for your fryer recommends as each one is different.
Read here when I posted about getting my air fryer and these wings I made.
My kids have a serious Ranch dressing addiction.
Everything gets dunked.
I like making chicken tenders in the air fryer better because, the breading makes this nice crispy outside(just like oil with the mess)
It takes less time than using the stove and it is a healthier option.
What have you made in the air fryer that has changed how you cook?
Did you used to make one thing using the oven or stovetop and have now changed to the air fryer?
Tell us about it in the comments below.
Until next time,
Motivational Monday- a 15 minute morning yoga routine
August 12, 2019 • Lifestyle
Happy Motivational Monday!
I am back and getting set in a routine with school and work back in full swing. Different studies have different results but, most say 66 days until something becomes habit.
Do whatever that one thing is that you have been avoiding for 66 days and it will now be a habit and muscle memory will take over from there. The best way to get to those 66 days were a new thing becomes a habit is to just start.
I am trying to add a new routine to my day, since my days can be long it made sense for me to try a yoga routine in the morning.
I have been on a night routine for about 6 months and I have noticed the difference.
I have been on a night routine for about 6 months and I have noticed the difference.
I found this yoga instructor here and she gives easy yoga instruction from basic to advanced.
She covers other things that go along with yoga, like gratitude and balance.
So take the time and turn that "thing" into a habit.
Maybe you want to start walking, yoga, meditating, saving money, journaling if you start now you can be well on your way in a few months.
Each journey starts with the first step.
Happy Motivational Monday,
The Chef's Table aboard Carnival Sunshine- A foodie in Paradise.
August 11, 2019 • Cooking, Foodie Friday, Travel
Hey, y'all!! I know I dropped off the face of the earth right after we got back from our cruise but, this girl has been busy!
First of all, you know how short our summer was and as soon as we returned from vacay it was back to work(insert frown here)
You know how much I love my job but, I was not ready to go to work honestly, I didn't want to leave the Bahamas.
But, the cruise was amazing and beautiful and more then I could have ever dreamed of and more.
I think I told y'all some time ago that I had booked myself to have dinner at the Chef's table and it was really exciting.
Let me just say it was one of the coolest things I have done lately.
I heard someone at dinner say, "The two most important people on the ship are the chef and the captain." I am going with the Chef as my fav.
The menu had food I had never tried but, that didn't stop me. I tried and loved everything.
Let's start with appetizers and a champagne toast in the galley of the Carnival Sunshine.
We enjoyed some delicious appetizers as we toured the kitchen
With over 2,000 guests onboard you can imagine how crazy this kitchen can get at times. It was like a ballet dance of trays of food, ovens cooking as hard as the could and everything coming together at just the perfect time. Sounds like my days sometimes.
After our kitchen tour, we moved up a few floors to a private dining room and the table was set for 12 people. I am glad they kept the group small because it gave you a chance to enjoy the evening and get to know others at the table and have one on one with the chef.
Spring Peas & Matcha Soup
We used the spring onion to mix the matcha into the soup
Berkshire Pork Belly with veil of yuzu mustard, crustacean essence
I have never eaten pork belly but, this may have been my favorite. It had so much good flavor.
Slow Cooked Crispy Lamb with roasted beet & port jus
Quail, Wild Mushrooms and Carnaroli with parmesan, pepper threads, roasted onion jus
I have also never eaten Quail and was a little nervous but, it didn't disappoint at all.
These courses brought lots of compliments to the chef from everyone at dinner. It was fun to try new foods and the service they showed us was out of this world.
As stuffed as we were, we still had to find some way to get dessert down too.
Citrus Cream with lime snow, elderflower caviar
Chocolate Hazelnut with basil moss, cocoa logs, chocolate soil
Special thanks to Executive Chef Ramesh Selvam and Carnival Sunshine for this amazing experience that I will always remember.
My kids are talking about going on another cruise and I know I will participate in the Chef's Table again.
Ok, here it is Carnival Sunshines Signature dessert recipe
Warm Chocolate Melting Cake
Yield 5 servings
Ingredients:
Chocolate Semi Sweet 3 oz
Sweet Chocolate 3 oz
Unsalted Butter 6 oz
Fresh Eggs 4 ea
(Make sure the eggs are at room temperature and chocolate is warm enough while making the mixture)
Flour 2 oz
Sugar 1.5 oz
Method:
Melt chocolate and butter
Mix the eggs and sugar and whisk for a few minutes, add the flour
Add the egg mixture to the melted chocolate and mix
Pour the mix in a greased mould
Bake in the oven at 320 F for 14 minutes
Serve with ice cream and a fruit garnish.
Enjoy!
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