Pretzel Crusted Chicken Bites

How has this recipe been lingering on my Pinterest board, untouched, for at least a year? The ingredient list is pretty short and basically all things we usually have on hand. My kid loves chicken nuggets and pretzels, so why wouldn’t he love these? (Spoiler alert: he did!) And as I discovered once I put them in the oven and finished reading the recipe post- you can make these and freeze them for 2-3 months! Y’all know I love me a good freezer recipe. These were a hit with everyone in our house – the ones who eat solid food, anyway. 😜 Don’t be like me and wait; make these ASAP! With some honey mustard or cheese dip, yuuummmm…

Ingredients:

  • 1-1.5 lbs chicken breasts or chicken tenderloins
  • 1/2 cup flour
  • 1 tsp salt
  • 1/2 tsp black pepper 
  • 2 eggs
  • 2 cups pretzels, crushed 
  • Cooking spray

Directions:

Preheat oven to 400 degrees Fahrenheit and prepare a baking sheet with foil or cooking spray. Get yourself three shallow bowls lined up. In the first, mix combine your flour, salt, and pepper. The 2nd, beat together the 2 eggs. Finally, put your crushed pretzels in the third. Line them up assembly line style to make your life easier!

  

Next, dice your chicken into 1-1.5 inch cubes (pound them down til they’re about 1 inch thick if using chicken breasts). Full disclosure- I don’t think I’d ever used my meat tenderizer for its intended purpose until today. For shame!

    

Next comes the fun part! Dip your chicken chunks into the flour mixture, shaking off the excess. Coat with the egg, then dunk in the crushed pretzels. 
 

Once you’ve got all your chicken coated, give the pieces a shot of cooking spray to help seal all that delicious coating in place. Bake for 8 minutes, give the pieces a turn, then bake for another 6-8 minutes. Let cool then serve! We had ours with mashed potatoes and roasted brocolli, which made for a filling and satisfying meal. Hope your family enjoys this one as much as ours did! 

    

Recipe from Sally’s Baking Addiction.
 

Pancake Mini Muffins

I can already hear my mom- hey, this is MY idea! 😉 While she’s somewhat right, I pinned this recipe on Pinterest a while back, thinking I’d start making them when Jack started eating finger foods. Fast forward a bit 😁 and I finally got around to it one morning when I needed some breakfast inspiration. You can use this pancake recipe if you dig the homemade route, or you can use a pancake mix… No judgment here. 😉 This a great recipe for the kiddos too. They can help add ingredients with fairly minimal catastrophe! And you all know by now I’m a huge fan of make-ahead meals, so I love that you can whip up a big batch of these scrumptious little muffins, freeze however many you don’t eat, and pop ’em in the microwave another morning. Brilliant!  

Ingredients: 

  • 3 cups flour 
  • 1 tbsp baking powder
  • 3 tbsps sugar
  • 3/4 tsps salt
  • 2-1/2 cups milk
  • 1 tbsp white vinegar
  • 2 whole eggs 
  • 1 tbsp vanilla extract
  • 4 tbsps butter, melted

Optional:

  • Blueberries
  • Mini chocolate chips
  • Warm syrup for serving

Directions:

Preheat oven to 425 degrees Fahrenheit and spray cooking spray into mini muffin pan.  Coat each well generously so your muffins don’t stick.

 

Whisk together flour, baking powder, sugar, and salt in a mixing bowl. Set aside. Stir together the milk and vinegar in a large liquid measuring cup and let it sit for 1 minute. Whisk in eggs and vanilla. Combine dry ingredients and wet ingredients, then stir in melted butter. If batter is too thick, stir in a little milk. Fill each well about 2/3 full…  

 
Then, if using (and I highly recommend it!), drop a few blueberries or mini chocolate chips into a few wells.  

 

 Bake for 8 to 9 minutes, or until golden brown on top. Let sit in the pan for 1 to 2 minutes, then turn them out of the pan to cool. Use a butter knife to loosen the edges if needed. Repeat until batter is gone. Warm up your syrup, plate, and serve!  

 

This breakfast is Jack-approved.  

 

Recipe from The Pioneer Woman.  

Restaurant Review: 20 Tap

Somewhere along the line of this blogging journey I decided it was a-ok to write up restaurants we’ve been to before, so when we decided to hit up 20 Tap before the Indy Fuel home opener it was a no-brainer to give the So-Bro spot some love. 20 Tap’s been around for a few years now, offering up a revolving list of interesting draft beers and superb, gourmet pub-style grub. This particular visit we made a really awesome discovery- they’re also kid-friendly! Nice that there’s a place to get quality food and out-of-the-ordinary beers with a little one in tow. We started with beers (duh) – Alpha King’s Yum Yum for him and the house pumpkin ale for me. Both good choices! Their focus is primarily local beers but they also feature a good variety of craft beers from across the country.
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We were talked into an app by our friendly waiter who’d recently relocated from Chicago and commented on our Blackhawks jerseys. And by talked into I mean, “Have you tried the cheese curds?” Sign. Me. Up.
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