facebooktwitterRSS
valley food story banner
- Advertisement -
georgejeanie posted in Primanti Bros. serves up second ...

Another Pittsburgh entity moving into what should be a Cleveland market. Just can not compete ...

suggest removal

DACOUNTRYBOY posted in Ladies’ Beer Club of Youngstown ...

“The idea of a beer club for women is really cool.” Too much beer indulgence ...

suggest removal

walter_sobchak posted in Ladies’ Beer Club of Youngstown ...

The ladies have figured out that it is better to drink one or two quality ...

suggest removal

valleygal posted in Ladies’ Beer Club of Youngstown ...

For any gals interested in the Ladies' Beer Club of Youngstown, check out their Facebook ...

suggest removal

Comment on a story to join the table talk!

weather icon

Current Conditions

48°F

Overcast
EVENTS

Other Food Stories on Vindy.com

Pastatively wonderful - October is National Pasta Month

October 17, 2018
Every October, Americans celebrate one of the tastiest months of ...

Each week, this column offers recipes from Valley cookbooks. If your organization would like to have

October 17, 2018
Each week, this column offers recipes from Valley cookbooks. If ...

Each week, this column offers recipes from Valley cookbooks. If your organization would like to have

October 10, 2018
Each week, this column offers recipes from Valley cookbooks. If ...

Old World Wine Gems

October 10, 2018
Santa Margherita is one of the most recognizable

» More food Stories
- Advertisement -
 

« Valley Food Home

A family-friendly menu



Published: Wed, January 10, 2018 @ 12:00 a.m.

Family Features

For many households, there are some requirements when you make time to prepare a family meal. Each component must be something you can prepare quickly around extra-curricular activities and homework, and it must feature foods that even the pickiest of eaters will happily devour.

Chicken is a favorite for all ages, and this recipe gives crunchy chicken a sweet twist that’s sure to earn clean plates. Baked, not fried, these tenders are a healthier take on traditional dippers. The tangy barbecue sauce and sweet honey mixed right into the breading makes them tasty on their own, but even better dipped in a sweet honey barbecue sauce that complements those flavors.

Honey Barbecue Baked Chicken Tenders

Recipe courtesy of The National Honey Board

Servings: 4

2/3cup whole-wheat flour

21/2 cups whole-wheat panko breadcrumbs

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 cup barbecue sauce

1/3 cup milk

2 eggs, beaten

1/4 cup honey

2 pounds skinless, boneless chicken tenders

nonstick cooking spray

Honey Barbecue Dipping Sauce:

1/4 cup barbecue sauce

2 tablespoons honey

Heat oven to 400 degrees. Cover baking sheet with parchment paper.

In large bowl, mix flour and panko with salt and pepper. In another large bowl, whip together barbecue sauce, milk, eggs and honey. Dip tenders in wet mixture then generously roll chicken tenders in panko mix. Spray tenders with nonstick cooking spray.

To make Honey Barbecue Dipping Sauce: Combine barbecue sauce and honey, stirring together until fully mixed.

Place chicken strips on baking sheet. Bake 10 minutes. Flip tenders and bake until cooked through and outsides are crisp, about 10 minutes. Serve with Honey Barbecue Dipping Sauce.

Easy Rice

Prep time: 30-45 minutes

Servings: 6

1 box Uncle Ben’s Long Grain Wild Rice, Original Recipe

21/4 cups water

2 tablespoons unsalted butter, divided

2 cups chopped leeks (white parts only)

1/2 cup orange juice

1tablespoon lemon juice

1 tablespoon finely chopped fresh sage

1 large clove garlic, passed through press

salt, to taste

pepper, to taste

1/8 teaspoon ground cinnamon

In 2-quart saucepan, add rice and spice packet, water and 1/2 tablespoon butter. Bring to boil, cover and reduce heat to simmer. Cook 25 minutes.

In large skillet, melt remaining butter. Add leeks and cook over medium heat 15 minutes, stirring, until soft and golden. Add orange juice, lemon juice, sage and garlic. Cook over high heat 2 minutes, stirring constantly. Add cooked rice to skillet and stir 1 minute until rice is hot. Add salt and pepper, to taste, and cinnamon.

Frozen Lemonade Cupcakes

These no-bake frozen cupcakes are the perfect size for a light and refreshing after-school or evening dessert. Creamy and tart, they’re just the right blend of flavor for a treat the whole family can enjoy. Even better, the prep time is minimal so you can whip up a batch after bedtime and have them ready to enjoy the next day. Or ask your little ones for help with making the cakes for a fun activity together.

Servings: 18

1 frozen pound cake (103/4 ounces), reduced-fat or fat-free

1can (14 ounces) Nestl ; La Lechera Fat Free Sweetened Condensed Milk or Nestl Carnation Sweetened Condensed Milk

1 container (6 ounces) frozen lemonade or limeade concentrate, partially thawed

1 tub (12 ounces) frozen light whipped topping, thawed

grated lemon peel (optional)

Prepare 18 muffin cups with 18 liners.Cut pound cake into 18 slices. Using 13/4-inch round cookie cutter or appropriate size to fit into paper liners, cut slices into rounds; discard cake scraps or save for another use. Place cake rounds into paper liners.

In large bowl, combine sweetened condensed milk and lemonade concentrate; stir well. Stir large spoonful of whipped topping into mixture. Fold in remaining whipped topping. Spoon evenly into liners.

Freeze 2 hours. Cover; freeze several hours, or overnight, before serving. Garnish with lemon peel, if desired.


Don't Miss a Story

Sign up for our newsletter to receive daily news directly in your inbox.


HomeTerms of UsePrivacy StatementAdvertiseStaff DirectoryHelp
© 2018 Vindy.com. All rights reserved. A service of The Vindicator.
107 Vindicator Square. Youngstown, OH 44503

Phone Main: 330.747.1471 • Interactive Advertising: 330.740.2955 • Classified Advertising: 330.746.6565
Sponsored Links: Vindy Wheels | Vindy Jobs | Vindy Homes