January 2015


Hi! Are you impressed with my blogging lately?? Me too.  Are you also impressed with the creative name I gave this chicken?? Me too.

The truth is I had to include both healthy and crispy in the name, because they are key discriminators for this recipe. I should have also included the words ‘fast’ and ‘easy.’ Oh, and ‘fun.’

I literally just threw this together last night, so I didn’t do any exact measuring or recipe analysis.  Yes, recipe analysis is a thing. But I HAD to blog about it because we really enjoyed it and it was so easy.


  • 1 package boneless skinless chicken tenders
  • ~ 2 cups crushed corn flakes or panko bread crumbs
  • ~1/2 teaspoon salt, pepper to taste
  • 1 cup low fat buttermilk
  • Barbecue sauce or Ranch for dipping

Start by marinating the chicken tenders in buttermilk. You can do as little as 30 minutes, or as long as over night.  Season them with S&P too.

Preheat the oven to 400 degrees.  Pour the crushed corn flakes or bread crumbs into a shallow bowl, and mix with S&P.  I preferred the corn flake crumbs (crushed them in a food processor, but you can buy them as crumbs too), and my husband preferred the panko.  Line a large rimmed baking sheet with aluminum foil.  Place a cooling rack on top of the sheet (this allows the bottom to crisp up too).  Spray the rack with Pam.  Coat the buttermilk-marinated chicken in corn flake or bread crumbs, and place them on the rack.  Spray the chicken with nonstick spray (or olive oil).  Bake for 25 minutes.

Serve with dipping sauces, or put them on a salad with avocado and ranch (that’s what I did!).  If you have kids, they would LOVE these.  We don’t have kids, but we have John.  He made a kid’s meal out of his.



Happy New Year!! In case you are resolving to eat healthier this year, I will start with a semi-healthy post. Semi, because there is the inclusion of cream.  Gotta ease into it, guys.

I’ve made this a few times now, but I’ve never blogged about
it. That ends today.  It
is too dang delicious not to share.  And after living in Texas for 7.5 years, I’ve come to love the kick and flavor of jalapenos.  Never would have guessed it paired so amazingly with salmon, but it does.  I adapted the recipe from this cookbook.


  • 4 salmon fillets
  • 3 jalapenos
  • Olive oil
  • 1 small onion, chopped
  • 2/3 cup chicken stock
  • 1 lime
  • 1/2 cup Half & Half
  • 2 tablespoons tequila
  • 1 avocado

Start by roasting the jalapenos in a frying pan until the skins are really blistered. You want them black-brownish – this makes it easier to peel.  Place the roasted jalapenos in a ziploc bag, and allow them to steam for 20 minutes.

Meanwhile, grill or roast the salmon (400 for 10-15 minutes).

Saute the onion in a saucepan with a bit of olive oil for several minutes, until translucent. Then add the stock and juice of the entire lime (plus a bit of the grated rind for a more intense lime flavor). Cook over medium-low heat for 10 minutes to allow the sauce to reduce.   Remove the jalapenos from the bag and peel off the skins; scrape out most of the seeds (I left the seeds from 1 jalapeno to add a little more heat) and finely chop.  Stir the cream and jalapenos into the sauce. Season with salt and pepper and cook for several minutes over medium-low heat.   Stir in the tequila, cooking a few minutes more. Pour the sauce on a plate, add a few slices of avocado, and serve the salmon on top.

Easy enough for a weeknight, special enough for a dinner