Salad with Maple Mustard Chicken Tenders

Can I let you in on a little secret?

Ok…it’s a really big secret. Here it is:

I am a future Wallyball Olympic athlete. That’s right, anorexia and you heard it first!

Ha. Just kidding. There are several things that make that ^ statement ridiculous. First of all, there is not an Olympic Wallyball team. And second, I tend to throw my arms over my head whenever there are object flying around. They don’t even have to be flying at me…I have been known to flinch and protect myself from balls that were a good 20 feet away.

So what is Wallyball? It’s Vollyball with walls! You play in a raquetball room with a Wallyball (very similar to a volleyball) and hit off walls. I played quite a bit of Wallyball this past weekend at a church retreat with my youth group and had much more fun than I thought I would! I did have my moments where I threw my arms over my head to protect myself, but managed to hit the ball a lot (sometimes over the net ;) .

So anyway, before I left for the retreat I made this maple mustard chicken and served it in a salad along with some rolls. Everyone in my family (well besides the 5 year old but she doesn’t like real food ;) really enjoyed it! The chicken is very easy to make, it just takes a little planning because it has to soak in a buttermilk mixture for several hours. It paired very well with the salad and made for a great, easy, light dinner. Well, light if you don’t count the 4 rolls I ate ;)

This chicken has a pretty strong dijon mustard flavor and is made slightly sweet by the maple syrup. I loved the crunchy coating :)

Maple Mustard Buttermilk Crusted Chicken Tenders

Makes about 10 tenders.


1 pound boneless, skinless chicken tenders

1 cup buttermilk

1/2 cup pure maple syrup

1/4 cup dijon mustard

2 cups panko breadcrumbs (I couldn’t find them so I used plain breadcrumbs)

1/2 cup regular seasoned bread crumbs

1/4 cup whole wheat flour

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon ground mustard

4 garlic cloves, minced or pressed (I omitted this because my mom is allergic)


  1. In a bowl, mix together buttermilk, maple syrup, mustard and garlic (if using). Add chicken to a baking dish and pour buttermilk mixture over top to coat. Let soak for 4-6 hours, or overnight. I didn’t have time to do this and they only soaked for about 2 hours. It turned out fine.
  2. Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. In a large bowl, combine panko, seasoned bread crumbs, flour, salt, pepper and ground mustard.
  3. When tenders have finished soaking, take them out of the mixture and dip them in the breadcrumb mixture, coating the tenders with the breadcrumbs. Put the chicken on the wire rack and spray them with some olive oil or nonstick spray. Bake for 10 minutes, remove from oven, gently flip and mist with spray, then bake for 10-12 minutes more.
  4. Chop them up and serve them in a salad, or eat them as tenders! Enjoy!

Source: How Sweet Eats

Italian Chicken Soup

I don’t like being sick. At all.

Who does like being sick?

I don’t know…don’t ask me for witty comments right now. Cause I’m sick. If I didn’t make that clear.

I’m not dying or anything, clinic I just have a cold and and feel so wiped. I’ve been snoozing on the couch all day, cheapest watching episodes of Avatar with my middle sister (who is also sick), see and I still feel tired.

I have a lot of posts I want to get up, though, so I’m trying to get at least one up!

I made this soup a couple days ago and ohmygoodness it was good. We’re all out of it right now, and I wish I had a nice big bowl of it.

You should make this! Because it was really yummy and anyone, sick or well, would love it :)

Here’s how you make it:

That’s all the stuff you need…minus the chicken. Imagine a picture of a chicken. And put it into that picture. Yup. This is a Pioneer Woman recipe, and she starts with a whole chicken, with the bones in at all, and I didn’t do that…because I’m scared whole chickens.

Not really.

But sorta.

For the non-scary chicken, I boiled 4 chicken breasts in the chicken stock and then shredded it. Take the chicken out of the stock to shed it, but keep the stock!

My sister walked in the kitchen and said “That’s a lot of chicken.”

Yes, yes it is. <— Aren’t you glad you’re reading brilliant gems like this?

This is Ditalini pasta…it’s cute and fun!

Dice up some green onions…these looks so green they’re glowing.

Chop up some jalapenos. I took the seeds out, but I was wanting the soup to have a little more of a kick so I would leave a few in in the future.

Sorry for this less-than-inspirational picture of chopped onion. My eyes were burning and watering like crazy from the chopping which made the picture-snapping a tad difficult.

Saute those peppers/onions up with some olive oil and let them cook for about 10 minutes, until golden brown.

In the meanwhile, chop up some canned, whole tomatoes.

And saute some olive oil with oregano.

At this point, everything should be done so it’s time to add everything to the chicken stock. Add the chicken back in.

Add the cooked pasta. See how the pot’s dangerously close to overflowing? I realized there was no way this was going to turn out well so I ended up pouring the soup into a larger pot.

Add the pepper, oregano and olive oil, and heavy cream.

Mmm…this was definitely a hearty soup. And it made a ton :)

This was my dad’s bowl of soup that I started taking pictures of. He was very hungry and not-so-amused haha.

Here was my bowl of soup. I thoroughly enjoyed it!

The soup alone was delicious, but it was absolutely incredible with some french bread.

Italian Chicken Soup


  • 1 lb. Ditalini Pasta (very Short Macaroni-type Pasta Noodles)
  • 1 Tablespoon Olive Oil
  • 4 chicken breasts, or a whole uncut chicken fryer. If you’re braver than I am.
  • 8 cups Low Sodium Chicken Broth
  • 1 whole Medium Onion, Diced
  • 2 whole Green Bell Peppers, Diced
  • 2 stalks Celery, Diced (I omitted this)
  • 2 whole Fresh Jalapenos, Diced
  • 1 Tablespoon Olive Oil
  • 1 can (28-ounce) Can Whole Tomatoes
  • 2 cups Heavy Cream
  • 1/3 cup Extra Virgin Olive Oil
  • 4 Tablespoons Minced Fresh Oregano
  • Salt And Freshly Ground Pepper, To Taste
  • Crusty bread for serving.


  1. Place chicken in a large pot and pour in the chicken stock. Bring to a boil, then simmer chicken, covered, for 30 minutes. Turn off heat and leave covered for 30 minutes. Remove chicken from pot and shred the meat.
  2. Meanwhile, cook pasta in a pot according to package directions, being sure not to overcook it. Drain and rinse in cold water to cool. Toss in 1 tablespoon olive oil and set aside.
  3. Dice the onion, green pepper, and jalapenos. In a new pot, saute the peppers and onion in 1 tablespoon olive oil over medium heat until tender and golden brown, about 10 minutes.
  4. Meanwhile, dice the canned tomatoes and return them to their juice.
  5. Heat a small skillet over medium high heat. Add the 1/4 cup olive oil and oregano and turn off heat, stirring over the next minute to keep oregano from burning. Set this aside.
  6. Pour the chicken broth into the pot with the done peppers and onions. Add the shredded chicken and tomatoes with their juice. Bring to a boil, then reduce to a simmer. Add cooked pasta, cream, and all the oregano and olive oil from the small skillet. Stir to combine. Turn off heat.
Serve with big pieces of Italian bread and enjoy!
Source: The Pioneer Woman :)
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