This light recipe is just perfect for the incredibly hot and humid August we have been having in Ohio. If you didn’t know this about me, I hate the heat. I would rather be cold any day of the week. If I had to rank my preference for the seasons it would be 1) Fall 2) Winter 3) Spring 4) Summer. I really can’t stand summer.
My husband loves salty snacks. Give him pretzels, crackers, or tortilla chips and he is a happy man. I also recently discovered that he loves pretzels & mustard. Coincidentally enough, I love easy recipes, so I thought why not combine those things. This recipe requires only 3 ingredients, but it is probably something that you have never thought to combine.
When baking this recipe, place the chicken on a cooling rack. A chef at my previous job taught me this trick. Always bake protein on a cooling rack that has been placed on a cookie sheet lined with foil. Of course it makes for super easy clean up, but it also helps the air circulate under the protein so it doesn't get soggy. Thanks, Chef Jim!
- 6 chicken tenders
- 2 cups gluten free pretzels
- 1/4 cup mustard
- Preheat the oven to 350° F
- Place the pretzels in a ziploc baggie. Crush the pretzels until they are a breadcrumb consistency. Set aside.
- Take the chicken tenders and dredge them in the mustard. Then coat each chicken tender in the pretzel breadcrumbs.
- Place them on a cooling rack that has been set on a baking sheet.
- Bake for 20 minutes until crispy.
I am always trying to come up with new "burger" recipes. And by burger, I mean a vegetable or grain patty that is in the shape of a burger with absolutely no meat. This is actually the first vegetarian burger that has ever been featured on by blog. Mostly because typical veggie burgers contain onion and beans - and lots of them. This makes most veggie burgers a big no-no for FODMAPers or anyone with a sensitive stomach.
Do you remember my zucchini sloppy joe boat recipe? This is a new twist on that recipe. We were recently given a bunch of zucchini from my husbands grandma; She grew them herself in her garden. They were just the perfect size for small boats of some sort. Now that I am thinking about it, next year, in my garden, I am totally growing zucchini. (I have one tiny, mini cucumber growing right now, so I feel totally empowered and confident).
I am part Italian and grew up with my grandma making spaghetti, meatballs, and Italian sausage for every holiday. Yes, on Thanksgiving we would always have a turkey, but no one really cared about the turkey; every one cared about the pasta and homemade sauce. Before I became vegetarian, my grandmas homemade meatballs were one of my favorite parts of the holidays (Along with the eggbobats, but that is another story for another time. And no, that wasn't a typo).
My husband and I have been super busy lately. Like, it's a bit out of control. For the last month, I have resorted to exclusively online shopping for my groceries. I order them online, drive to the store, call a phone number, and someone brings them out to my car. It has been a lifesaver, and honestly, I don't know if I will ever go back to actually grocery shopping ever again.