Baked Chicken Tenders with Cranberry Mustard Recipe

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Baked Chicken Tenders with Cranberry Mustard Recipe

Cook Time: 20 minutes    

Prep Time: 15 minutes  

Difficulty: Easy

Are you searching for easy chicken recipes to add to your recipe cache? We have got you covered! We wanted to share one of our family's most requested recipes, Baked Chicken Tenders with Cranberry Mustard Dipping Sauce. So tasty!

If your household is anything like ours, chicken in different forms graces your table at least once a week. These easy baked savory chicken tenders, seasoned with Cherchies® Garlic Seasoning, are crispy and crunchy outside, and tender and juicy inside, and family favorite. Complementing the garlic chicken as a flavorful dipping sauce, is the pièce de resistance, Cherchies® sweet and spicy Cranberry Mustard (or Cherchies® Champagne or Hot Banana Pepper Mustards for more kick). Delicious!

Chicken tenders are a meal enjoyed by most, and these garlicky Baked Chicken Tenders With Cranberry Mustard will not disappoint, but make a double batch of these beauties because they will disappear before your eyes. Serve them with our Strawberry Spinach Salad Recipe and Cream Cheese Pie Recipe for a completely satisfying meal!

Comment below and let us know if you tried these tasty tenders. We love hearing from our friends!

As always, thank you for visiting. Please stop back for more delicious recipes, cooking tips, entertaining ideas, and so much more!

Enjoy!

Ingredients

• 1 cup Rice Chex cereal (or Rice Krispies), ground in a food processor (you could substitute panko bread crumbs)

• 1 cup flour (we actually used Bob's Mill Gluten Free 1 to 1 Baking Flour for this recipe, but have made it with regular flour too)

• 2 eggs, beaten

• 1 Tablespoon Olive oil

• 1 lb. chicken breast cutlets (or boneless breast cut in half vertically)- our store had a buy one get one free deal, so I splurged

• 2 Tablespoons (Tbsp) Cherchies® Garlic Seasoning (Could substitute Cherchies® Garlic 'n Herbs No-Salt Seasoning)

• 1 teaspoon (tsp) pepper

• Cooking Spray

• Cherchies® Cranberry Mustard (or Cherchies® Champagne Mustard, or for a spicy flare, our Cherchies® Hot Banana Pepper Mustard)

Preparation 

*If using boneless chicken breast, slice the breasts vertically (halve the chicken breasts by slicing the chicken breast  in half and pound the chicken between two sheets of plastic wrap until 1/2" thick).  

Prepare the flour/bread crumb station.  Arrange three shallow containers (I used pie plates) side by side, with the first container containing the flour, the second containing the beaten eggs, and the third containing the ground rice Chex, Cherchies® Garlic Seasoning, and pepper (mixed together).

Forks or tongs work best for this next step.  First, dip both sides of the cutlets into the flour, shaking off the excess.  Next, cover both sides of the cutlets with the egg, and then the seasoned cereal crumbs.

Brush a jelly roll (or 13x9) pan with Olive oil.  Place coated chicken in pan and spray chicken with cooking spray.

Bake chicken at 350 degrees for 20 minutes, or until done (juices come out clear when pierced with a fork or knife).

Serve Cherchies® Cranberry Mustard as a delightful dipping sauce, and add our Strawberry Spinach Salad for a quick and easy meal.  Dinner is served!

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Lemon Dill Lox Recipe

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Lemon Dill Lox Recipe

About ten years ago, my hubby and I were visiting New York City, and the thought of eating raw fish (sushi, tartar, and lox) repulsed me. I kept wondering how people ate raw fish and didn't throw up. I had heard of bagels and lox, but it wasn't on my food radar or even my bucket list, for that matter.

I was introduced to this fabulous concoction by a chef at the hotel where we were staying. He said, "Miss, (I love it when I'm called Miss rather than ma'am...makes me feel younger) you've never tried bagels and lox?" I politely said, "no." (I tried not to, but I may have wrinkled my nose just like my kiddos do when introducing something new). 

Perhaps the chef noticed my boring bagel and cream cheese in the buffet line and needed to convince me that I would love the freshly smoked salmon he had prepared. I allowed him to put a small sample on my plate away from harming my bagel.

Guess what? I LOVED IT!! (and the chef was pleased). What was once taboo had become one of my rare morning treats, bagels and lox!

Recently it dawned on me I could "amp" up the flavor even more. I've seen this culinary delight often garnished with dill, so I tried our Lemon Dill Seasoning, sprinkled on the cream cheese. Oh my goodness, folks, if you are a bagels and lox fan, you've got to try this seasoning blend for a different approach to bagels and lox! The lemon and dill will elevate this dish to the next level and tantalize your tastebuds. So what are you waiting for? Adding Cherchies® Lem’n Dill Seasoning on your favorite bagels and lox may be your next favorite thing.

Comment below and let us know if you have tried this recipe.

Ingredients

• 1 bagel, sliced in half (increase for more people)

• Cream Cheese (could substitute Neufchatel cheese)

• 1 teaspoon (tsp) (or more to taste) Cherchies® Lem 'n Dill No-Salt Seasoning (could substitute Cherchies® Lem 'n Dill Seasoning if you'd like more salt)

• Chopped red onion (optional)

• 1 teaspoon (tsp) capers (optional)

Preparation

Slice bagel in half and toast lightly in a toaster (this step is optional).  Next, spread a generous amount of cream cheese onto each half.  Sprinkle with Cherchies® No-Salt Lem 'n Dill Seasoning.

Generously add the smoked salmon lox to the bagel halves and top with your favorite toppings (diced red onion, capers, tomatoes...It' up to you).  Enjoy my new version of Bagels and Lox!

Peachy Fish Taco Recipe

Peachy Fish Tacos Recipe

I love fish tacos! I made these tacos recently for my family, and they were devoured- even the slaw! (My kiddos ate cabbage, AND they put it on their tacos!!! I'm so proud of them.) The crunch of the slaw (seasoned with Cherchies® Chardonnay Lime & Cilantro), the savory fish (seasoned with Cherchies® Select Grilling Rub & Seasoning Blend), Cherchies® Vidalia Onion & Peach Salsa, and the special sauce was a flavor party in our mouths.  

"Mom, these are so good!" Music to my ears;)

For your next taco night, whip up a batch of these flavorful fish tacos for your gang, but grab some for yourself because they will disappear before your eyes. Serve these tacos with our Chardonnay Lime & Cilantro Rice and Cherry Applesauce for a complete meal.  

Thanks for stopping by. :) Comment below if you have made this recipe. Visit our blog for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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Ingredients

• 4-5 fillets of white fish (I used Tilapia for this recipe, but you could use any white fish)

• Cherchies® Select Grilling Rub & Seasoning (for fish rub)

• 1-2 Tablespoons Coconut oil (I've been using this lately)

• 1-2 cups coleslaw mix

• 2 Tablespoons (Tbsp) Cilantro, chopped

• Juice of 1/2 of a lime

• 1 Tablespoon (Tbsp) Cherchies® Chardonnay Lime and Cilantro (or to taste)

• 1/2 cup mayonnaise

• 1 Tablespoon (Tbsp) Cherchies® Select Grilling Rub & Seasoning

• Corn tortillas

• Cherchies® Vidalia Onion Peach Salsa

• Lime wedges (optional) for garnishing

Preparation 

This step is optional, but I think it added a nice smokiness to the tacos.  Toast the corn tortillas on both sides over a low flame.  I tried toasting the tortillas in a cast iron pan for a few minutes, and although good, I preferred the tortillas over the flame.  You decide.  After the tortillas have toasted, place them in a tortilla warmer or cover them with a paper towel until ready to use.

Next, prepare the slaw.  In a medium bowl, add the slaw mixture, the lime juice, the chopped cilantro, and Cherchies® Chardonnay Lime and Cilantro Seasoning.  Set aside.

Now for the "special sauce".  Combine mayonnaise and our Select Grilling Rub & Seasoning Blend.  I had this cute decorator bottle I purchased a while ago, but you can get the same effect by putting the special sauce into a plastic bag and snipping off the corner.  Either way, the sauce will finish off the tacos at the end.

Add oil to griddle or pan (I have a griddle attachment that fits over my burners) and turn to medium heat. While griddle is heating up, season both sides of fish with a generous amount of Cherchies® Select Grilling Rub & Seasoning.   Cook fish a few minutes on each side, or until done (use a fork to check doneness by checking to see if fish flakes).

Now assemble to tacos.  After fish is finished cooking, flake the fish into chunks with a fork and place on tortillas.  Next add a generous amount of the slaw.  

Then add the peach salsa, and finally the special sauce.  There you go folks, fish tacos:) Ole!

Pulled Pork Bowl Recipe

Pulle Pork Bowl Recipe

One of my son's favorite foods is pulled pork sandwiches (he must have gotten that from me).  After a day of slow cooking the pork and smelling the wonderful aromas all day, it was almost time for dinner...until I realized at the eleventh hour that I didn't have rolls to make the sandwiches.  Yikes!  Think mom, now what? Mashed potatoes! 

I quickly peeled a few potatoes and plopped them into boiling water, and in a short few minutes (you get the gist), I had mashed potatoes and a comforting pulled pork bowl!  This recipe is so easy...you throw the ingredients in a slow cooker and walk away!

Thanks for stopping by:) Comment below if you have made this recipe. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

Follow us on social media: Facebook, Instagram, and Pinterest.

Ingredients

• 1 lb. Pork roast, sliced into 1-inch steaks

• 1 onion chopped

• Cherchies®Select Grilling Rub and Seasoning (enough to coat both sides)

• Brown sugar (enough to coat both sides)

• 1 cup chicken broth

• Your favorite mashed potato recipe (or you could just use rolls;)

Preparation

Slice pork roast into about 1-inch steaks. Generously rub the pork with Cherchies® Grilling Rub & Seasoning (this seasoning blend is seriously one of my favorite most versatile spices) and brown sugar.

Add onions and chicken broth.

Cook on low for 5-6 hours (or 4-5 hours on high), or until pork pulls apart with forks.   Serve over your favorite mashed potatoes or on rolls for pulled pork sandwiches.  Enjoy!