Hi there friends! How’s your week going? There are a couple of special birthday’s being celebrated back home in my family this week, so first and foremost:
Happy 85th birthday to my dear Boppa…
…and Happy 28th birthday to my oldest sister Christie:
I love you both SO much! 17 days : –)
Anyway, this week is what I consider to be one of the most tiring weeks of the year as a student: “study week.” I am trying to stay positive, rested, energized and hydrated. So far, so good! However, in the midst of studying for four finals, there is very little time to cook. At first, I was unsure if I’d even be able to make one or two decent dinners, but it just so happens that a little box I received in the mail a few week ago would save my life on weeks like this!
Last month, I was contacted by Alex at Little Box of Yum, an Australian-owned company, and I was immediately intrigued. Little Box of Yum is just what it sounds like: A little box of yum delivered to your door each month. I’m going to do an entire post devoted to the box I received, but essentially how it works is that you subscribe for what’s called a ‘Discovery Box’ which contains a variety of diverse food items each month. Each month you’ll receive a new box with new items, and included along with your box of items is a Discovery Booklet, which helps you learn about the food and the people who make it. Little Box of Yum also features recipes throughout the month on their website and Facebook page using the food in the boxes in order to give you ideas and inspire you to use the products. It’s perfect for busy people who don’t always have the time to explore markets or shops for new products. Plus, I’ve found that it’s perfect for making a simple meal feel like a gourmet one!
The first product I tried from my box was a sauce called ‘Roza’s Sweet Mustard with Apricots & Macadamia Nuts’. I love mustard, and I adore apricots and macadamia nuts so I had high hopes for this. The ingredient list is minimal and it’s gluten/dairy free too, which is a plus for people with those intolerances! I used the Discovery Booklet for some inspiration, and decided to make homemade chicken fingers, using the mustard as a dipping sauce. All I had to do was combine the mustard sauce with two spoonful’s of natural yoghurt. That’s it! So simple.
I don’t know about you but as a child, I loved chicken tenders. Although I still love them, as I’ve gotten older and smarter with my food decisions I prefer to bake my own rather than order a fried option out at a restaurant. Plus, when there are so many healthy and tasty breading options available at the store, who needs to fry them anyway? I stumbled across this Kellogg’s Cornflake Mixture at the store last week, and snatched it up immediately.
You probably don’t know this about me, but cornflakes hold a special place in my heart. You see, for six summers growing up I worked at an ice-cream shop and BBQ barn with some of my closest friends, including Monique! One of the most popular things we served at the BBQ was “cheesy potatoes” which boasted a cornflake topping. So when I saw this at the store, I obviously HAD to have it. Plus, I don’t have a food processor in Australia, so rather than crushing my own cornflakes (which you could easily do to make this topping!) this pre-made mixture made my life during finals 100 times easier. I decided to combine my love of cornflakes with my love of panko crumbs to make some super-crunchy baked chicken tenders, and we loved them. These are simple, delicious, and far-more nutritious than any fast food chain out there!
Super Crunchy Panko & Cornflake-Crusted Chicken Tenders
1lb lean chicken tenders
1 cup panko crumbs
1/2 cup Kellogg’s Cornflakes Mixture (or make your own by using a food processor!)
1/2 tsp. black pepper
Salt (to taste, if needed)
1/2 cup wholemeal flour (or any flour would do)
3 egg whites, whisked
1) Preheat oven to 425 Fahrenheit (or 218 degrees Celsius). Line baking sheet with tinfoil and spray with cooking spray. Set aside.
2) Combine panko crumbs, cornflakes mixture, salt and pepper into a shallow mixing bowl. Then place flour in a shallow mixing bowl, and whisk the egg whites in another mixing bowl. Assemble the bowls in a row: First flour, then egg whites, then panko/cornflake mixture.
(I used egg whites, but this is an old picture!)
3) Clean your chicken, and then begin breading it. Roll it in the flour, then the egg whites, then the panko mixture. Then place on baking sheet. Repeat these steps until you’ve covered all of the chicken.
4) Bake in the oven for 12-14 minutes on each side, flipping in-between, until browned.
5) Serve along with steamed veggies of your choice. We opted for carrots, along with some fresh corn, too!
While we definitely loved the chicken, the Roza’s Sweet Mustard with Apricots & Macadamia Nuts Sauce was easily the hit of the meal. It paired perfectly with the crunchy chicken, and made me feel like I was eating gourmet chicken fingers in mere minutes!
Thank you so much to the folks at Little Box of Yum! If you’re interested in learning more about Little Box of Yum, visit them here.
Well, I’m off to study. Have a good day, friends!
Do you subscribe to any food delivery services? If so, what? If not, would you consider?
I’m definitely considering subscribing to Little Box of Yum. I think this will help add variety to my meals and force me to try new things!
Do you like “healthy” chicken tenders?