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Showing posts with label party food. Show all posts
Showing posts with label party food. Show all posts

Friday, October 15, 2021

Pretzel Crusted Chicken Strips/Festive Foodies Event

When I started writing about this recipe, I tried to say Pretzel Crusted Chicken Strips 3 times in a row. I couldn't do it. But we had a lot of fun trying, and it was the cause of a lot of laughing! 

If you love chicken strips and pretzels, and you order them whenever you are out at a bar or restaurant, these homemade Pretzel Crusted Chicken Strips need to be part of your recipes to make. They can be made ahead of time, and refrigerated until you are ready to pan fry them, saving you prep time. 

I crushed the pretzels sticks and they were easy to work with. The breading adhered to the pretzels easily. I also made a dipping sauce for your strips that is quick to make, with only three ingredients, and tastes great!



Pretzel Crusted Chicken Strips

2 tbl. Sour Cream

2 tbl. Ranch

1 tbl. Yellow Mustard

3/4 lb. Chicken Breast

1/2 teaspoon Garlic Powder

1/4 teaspoon Black Pepper

10 Large Pretzel Rods

2 Eggs

1 ounce Milk

1-2 tablespoon Canola Oil



Start by mixing the dipping sauce together. Mix the sour cream, ranch dressing, and yellow mustard together in a medium bowl. Set aside to chill in the refrigerator. Rinse the chicken breast with cold water, then pat dry with a paper towel. Clean the chicken by cutting any fat pieces from the chicken and throw them away. Cut the pieces of chicken into strips, as shown above. Sprinkle with garlic powder and black pepper.


Break five pretzel sticks into smaller pieces and place them into a large zip lock bag. Crush the pretzels with a rolling pin. The pretzels will end up being various sizes of small and large pieces, like shown in the picture. If you use a food processor, you will be able to crush the pretzels in a more uniform manner. Use the plastic bag again and crush five more pretzels in the same manner above to finish coating the chicken. Place the crushed pretzels on a large dinner plate to use for breading.


Crack the two raw eggs in a medium bowl and mix in 1 ounce of milk.  Dredge the chicken piece through the egg and then roll it on the plate of crushed pretzels, covering the chicken with the pretzel pieces. Set on a clean plate. If you want, you can stop here and continue again closer to the time you want to eat the chicken pieces. 
Don't forget to refrigerate, if you are going to wait to cook later.



Pour a tablespoon or two of oil, in to the frying pan. Heat over medium heat. Once the oil is to temperature, which is approx. 350 degrees, add the chicken strips to the pan. Let them cook until the  chicken becomes brown, like in the picture. Flip the pieces over to cook the other side.

Enjoy these Pretzel Crusted Chicken Strips for lunch, dinner, or a snack!

Thank you so much for stopping by today. You can find a printable recipe at the end of this page. Any questions? You can contact me and/or ask a question in the comments below.

Today I am participating with a group of bloggers to create a recipe using pretzels. Below is a list of the participating bloggers. I know you will love everything you see! 

Give these recipes a try!

  • Pretzel Bites {Air Fryer or Oven Baked} by The Fresh Cooky
  • Pretzel Crusted Chicken Strips by The Freshman Cook
  • Pretzel Rolls (with Sourdough Discard Option) by Art of Natural Living
  • Reuben Pretzel Bites by Palatable Pastime
  • Spicy Honey Mustard Hard Pretzels by The Spiffy Cookie




  • chicken, appetizers, chicken breast meat, dinnertime, party food, easy to make, make ahead, pretzels, crushed pretzels, dipping sauce
    snacks, dinner, party food, kids food, game day food, pool party food
    American




    Yield: 4-5
    Author: The Freshman Cook
    Pretzel Crusted Chicken Strips

    Pretzel Crusted Chicken Strips

    These Pretzel Crusted Chicken Strips are a great dish for an appetizer, family dinner, party food, or even to serve on a picnic. They can be made ahead of time and refrigerated, or serve them hot, right out of the pan!

    Ingredients

    Pretzel Crusted Chicken Strips
    • 2 tbl. Sour Cream
    • 2 tbl. Ranch
    • 1 tbl. Yellow Mustard
    • 3/4 lb. Chicken Breast
    • 1/2 teaspoon Garlic Powder
    • 1/4 teaspoon Black Pepper
    • 10 Large Pretzel Rods
    • 2 Eggs
    • 1 ounce Milk
    • 1-2 tablespoon Canola Oil

    Instructions

    1. Start by mixing the dipping sauce together. Mix the sour cream, ranch dressing, and yellow mustard together in a medium bowl. Set aside to chill in the refrigerator. Rinse the chicken breast with cold water, then pat dry with a paper towel. Clean the chicken by cutting any fat pieces from the chicken and throw them away. Cut the pieces of chicken into strips, as shown above. Sprinkle with garlic powder and black pepper.
    2. Break five pretzel sticks into smaller pieces and place them into a large zip lock bag. Crush the pretzels with a rolling pin. The pretzels will end up being various sizes of small and large pieces, like shown in the picture. If you use a food processor, you will be able to crush the pretzels in a more uniform manner. Use the plastic bag again and crush five more pretzels in the same manner above to finish coating the chicken. Place the crushed pretzels on a large dinner plate to use for breading.
    3. Crack the two raw eggs in a medium bowl and mix in 1 ounce of milk. Dredge the chicken piece through the egg and then roll it on the plate of crushed pretzels, covering the chicken with the pretzel pieces. Set on a clean plate. If you want, you can stop here and continue again closer to the time you want to eat the chicken pieces. Don't forget to refrigerate, if you are going to wait to cook later.
    4. Pour a tablespoon or two of oil, in to the frying pan. Heat over medium heat. Once the oil is to temperature, which is approx. 350 degrees, add the chicken strips to the pan. Let them cook until the chicken becomes brown, like in the picture. Flip the pieces over to cook the other side.
    5. Enjoy these Pretzel Crusted Chicken Strips for lunch, dinner, or a snack!
    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #Pretzel Crusted Chicken Strips

    Saturday, June 26, 2021

    Red, White, and Blue Celebration Cookies/July 4th Event

    Of all the summer holidays, the 4th of July is one of my favorites! Usually we are do a lot of swimming and boating, and of course, eating, as we celebrate throughout the day. All that is followed by beautiful city wide fireworks, which are always the perfect way to end the day, and of course, more food! How do you celebrate the 4th? 

    Did I mention we do quite a bit of eating?! This year we will be enjoying the holiday with a picnic table full of food, something on the grill, and desserts waiting in the fridge. I will be serving these 4th of July Patriotic Sugar Cookies as part of our dessert tray. These cookies are easy to make and decorate and they are fun to eat too!

                                

    Red, White, and Blue Celebration Cookies   

    (printable recipe at end of page)

    (makes 5-6 dozen cookies)

    2 cups Butter (softened)

    2 cups Sugar

    2 Eggs

    2 teaspoon Vanilla Extract

    1 teaspoon Salt

    5 cups Flour  

    3 teaspoon Baking Powder


    Royal Icing Recipe

    3/4 cup Warm Water

    5 tbl. Meringue Powder

    1 teaspoon Cream of Tartar

    2.25 lbs Powdered Icing Sugar

    Red and Blue Food Coloring

    Red Icing Color

    Blue Icing Color


    Cookie Toppings

    white confetti sprinkles

    red, white and blue sprinkles

    chocolate candy pearls

    red, white and blue stars 

    mini decor balls 

    mini red, white and blue sprinkles



    Cream butter and sugar until light and fluffy. Add eggs and extract and mix well. Mix dry ingredients together. Add dry ingredients to wet ingredients, a little at a time. Mix until flour mix is incorporated and dough comes together. 

    Divide dough into small batches that will fit between a large piece of parchment paper. Roll out dough to desired thickness. This recipe will take approx. 6-7 pieces of parchment paper. Stack the parchment paper covering the cookie dough on to a baking sheet, cover tightly with saran wrap, and let it chill in the fridge. Repeat the process until all dough is used, and all the sheets of parchment are in the fridge. By the time you are done, the first sheet you put in should be cold. If not, wait about 30 minutes. 

    Take out the first sheet, cut out, and start baking at 350 degrees for  8-10 minutes. The best thing is that you are not adding any additional flour to your cookies. When you have used all of the dough from one sheet that you can, re-roll it and place on the same parchment paper again. Refrigerate like when you started. Keep cooking until all cookies are done.

    Let cookies cool on cooling rack.

    Use a whisk to mix together the warm water and meringue powder in a large mixing bowl or stand mixer. Mix for 30 seconds. Add Cream of Tartar and mix for 30 seconds more. Add confectioner's sugar and mix for 10 minutes on low speed. 

    Take 1 cup of frosting and put it into a small bowl. Tint the icing red.
    Take another cup of frosting and put it into another small bowl, and tint it blue.
                                                         
    Using the white frosting, outline the cookie with a #2 decorating tip
    then fill in the inside of the star. Use a toothpick to move the icing around to fill in the star. Don't allow the cookies to dry. You need them wet so the fireworks can be made and the candies can be attached.

    To make the fireworks on the cookies, place a dot of blue frosting
    on the wet cookie.

    Use a toothpick to pull the blue frosting into a firework. Do the same with a dot of red frosting. The fireworks make a great background for all the sprinkles.

                   
    Begin decorating the cookie with all the edible candies. Put them in any design that you like. Get creative and make it fun! I used an assortment of candies such as white confetti sprinkles, chocolately pearls, red, white and blue stars, mini decor balls, and or course, sprinkles! The sprinkles that are large make great decor for these cookies!


    Thank you for joining me today and have a wonderful 4th of July Celebration! Check out the list below for more 4th of July food inspiration from my fellow bloggers! There are so many amazing recipes to choose from!


    red, white, blue, 4th of July, sugar cookies, cookies, icing, frosting, holiday cookies, delicious cookies
    dessert, cookies, treats, holidays, picnic food, snacks
    sugar cookies, dessert, treats, snacks, picnics, celebration
    Yield: 5 dozen
    Author: The Freshman Cook
    Red, White and Blue Celebration Cookies

    Red, White and Blue Celebration Cookies

    Celebrate the red, white, and blue with these fun and tasty sugar cookies, topped with edible sprinkles, chocolate balls, and lots of fun cookie adornments.

    Ingredients

    • Cookie Recipe
    • 2 cups Butter (softened)
    • 2 cups Sugar
    • 2 Eggs
    • 2 teaspoon Vanilla Extract
    • 1 teaspoon Salt
    • 5 cups Flour
    • 3 teaspoon Baking Powder
    • Royal Icing Recipe
    • 3/4 cup Warm Water
    • 5 tbl. Meringue Powder
    • 1 teaspoon Cream of Tartar
    • 2.25 lbs Powdered Icing Sugar
    • Red and Blue Food Coloring
    • Red Icing Color
    • Blue Icing Color
    • Cookie Toppings
    • white confetti sprinkles
    • red, white and blue sprinkles
    • chocolately pearls
    • red, white and blue stars
    • mini decor balls
    • mini red, white and blue sprinkles

    Instructions

    1. Cream butter and sugar until light and fluffy. Add eggs and extract and mix well. Mix dry ingredients together. Add dry ingredients to wet ingredients, a little at a time. Mix until flour mix is incorporated and dough comes together.
    2. Divide dough into small batches that will fit between a large piece of parchment paper. Roll out dough to desired thickness. This recipe will take approx. 6-7 pieces of parchment paper. Stack the parchment paper covering the cookie dough on to a baking sheet, cover tightly with saran wrap, and let it chill in the fridge. Repeat the process until all dough is used, and all the sheets of parchment are in the fridge. By the time you are done, the first sheet you put in should be cold. If not, wait about 30 minutes.
    3. Take out the first sheet, cut out, and start baking at 350 degrees for 8-10 minutes. The best thing is that you are not adding any additional flour to your cookies. When you have used all of the dough from one sheet that you can, re-roll it and place on the same parchment paper again. Refrigerate like when you started. Keep cooking until all cookies are done.
    4. Let cookies cool on cooling rack.
    5. Use a whisk to mix together the warm water and meringue powder in a large mixing bowl or stand mixer. Mix for 30 seconds. Add Cream of Tartar and mix for 30 seconds more. Add confectioner's sugar and mix for 10 minutes on low speed.
    6. Take 1 cup of frosting and put it into a small bowl. Tint the icing red. Take another cup of frosting and put it into another small bowl, and tint it blue.
    7. Using the white frosting, outline the cookie with a #2 decorating tip then fill in the inside of the star. Use a toothpick to move the icing around to fill in the star. Don't allow the cookies to dry. You need them wet so the fireworks can be made and the candies can be attached.
    8. To make the fireworks on the cookies, place a dot of blue frosting
    9. on the wet cookie.
    10. Use a toothpick to pull the blue frosting into a firework. Do the same with a dot of red frosting. The fireworks make a great background for all the sprinkles.
    11. Begin decorating the cookie with all the edible candies. Put them in any design that you like. Get creative and make it fun! I used an assortment of candies such as white confetti sprinkles, chocolately pearls, red, white and blue stars, mini decor balls, and or course, sprinkles! The sprinkles that are large make great decor for these cookies!
    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #Red, White and Blue Celebration Cookies
    Created using The Recipes Generator

    Tuesday, August 4, 2020

    Mushroom Ceviche / #FarmersMarketWeek


    I am so glad you stopped by to celebrate #FarmersMarketWeek with me! On my last trip to my local farmers market it was set up so that the vendors lined up their produce along a route that was driven by the customer and you picked out your produce from your car. I loved it because it was easy and safe. So I picked up some fresh veggies along with lemons and limes, and of course some shrimp, to make this very tasty Mushroom Ceviche, but with a twist! Traditionally, ceviche is made with raw shrimp, letting the acidity from the lemons and limes to "cook" the shrimp, but today I started out with cooked shrimp and added mushrooms just to mix it up a bit! It was a huge hit, that I know you will love!


    Mushroom Ceviche
    (printable recipe at end of page)
    (feeds 8-10 as an appetizer)

    1/2 pound White Whole Mushrooms
    1 tablespoon Butter
    1 pound cooked Shrimp
    1 diced Celery Stalk
    1/2 cup Red Onion  
    1 Jalapeno Pepper
    2 Roma Tomatoes 
    3 fresh lemons
    4 limes
    Hot Sauce
    1/2 Avocado



    Chop the mushrooms into small pieces, saute in butter. When they are done, remove from pan and set aside.

    Chop the shrimp, celery, red onion, jalapeno pepper and tomatoes into small bite sized pieces.

    Squeeze the fresh lemons and limes into a bowl. This is a difficult thing for me to do because I have arthritis in both of my hands, and although some days are better than others, they always hurt. So here is a tip if this is a problem for you: take a heavy plate from the kitchen and use the bottom of the plate to put pressure on the fruit, moving the fruit around the counter, loosening the juice and whatever is inside. When you are done, the juice flows out easily! (Just a little trick if you need it!) Then slice the lemon and lime in half and squeeze the juice out into a bowl.


    Mix the mushrooms, shrimp, celery, red onion, jalapeno pepper and tomatoes in a large bowl. Add the juice from the lemons and limes. 

     After 30 minutes, drain the juice from the bowl. Add the hot sauce and stir. Cover and place in the fridge, then take out about 10 minutes before serving. Chop avocado and place on top of bowl.
    Serve with pita chips or your favorite chips or crackers.


    Find more incredible #FarmersMarketWeek recipes below! There is something for everyone, made by some of your favorite bloggers!





    Wednesday’s Farmers Market Week Recipes













    Mushroom Ceviche
    Print

    Mushroom Ceviche

    Yield: 10-12
    Author: The Freshman Cook

    Ingredients:

    • 1/2 pound White Whole Mushrooms
    • 1 tablespoon Butter
    • 1 pound cooked Shrimp
    • 1 diced Celery Stalk
    • 1/2 cup Red Onion
    • 1 Jalapeno Pepper
    • 2 Roma Tomatoes
    • 3 fresh lemons
    • 4 limes
    • Hot Sauce
    • 1/2 Avocado

    Instructions:

    1. Chop the mushrooms into small pieces, saute in butter. When they are done, remove from pan and set aside.
    2. Chop the shrimp, celery, red onion, jalapeno pepper, and tomatoes into small bite sized pieces.
    3. Squeeze the fresh lemons and limes into a bowl. This is a difficult thing for me to do because I have arthritis in both of my hands, and although some days are better than others, they always hurt. So here is a tip if this is a problem for you: take a heavy plate from the kitchen and use the bottom of the plate to put pressure on the fruit, moving the fruit around the counter, loosening the juice and whatever is inside. When I am done, the juice flows out easily! (Just a little trick if you need it!) Then slice the lemon and lime in half and squeeze the juice out into a bowl.
    4. Mix the mushrooms, shrimp, celery, red onion, jalapeno pepper and tomatoes in a large bowl. Add the juice from the lemons and limes.
    5. After 30 minutes, drain the juice from the bowl. Add the hot sauce and stir. Cover and place in the fridge, then take out about 10 minutes before serving. Chop avocado and place on top of bowl.
    6. Serve with pita chips or your favorite!
    ceviche, mushrooms, shrimp, veggies, hot sauce, appetizer, pita chips, celery, tomatoes, red onion, avocado, celery, lemons, limes
    appetizers, starter, seafood
    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #FarmersMarketWeek
    Created using The Recipes Generator









     

    Thursday, September 12, 2019

    Reuben Stuffed Mushroom Appetizers / #NationalMushroomMonth

    If you, or someone in your family is a mushroom lover, today is your day! I am celebrating #NationalMushroomMonth with some blogging friends, by creating some new fun and tasty mushrooms that I know you will love! I made a Reuben Stuffed Mushroom to celebrate this tasty month! If you are a reuben sandwich lover, this mushroom is for you, and even if you don't love the sandwich, I am betting you will still love the mushroom! Stuffed with corned beef, sauerkraut, onions, mustard and cheese, these Reuben Stuffed Mushrooms made the perfect appetizer for any event, including an Oktoberfest party or a harvest celebration!
    Reuben Stuffed Mushrooms
    (printable recipe at end of page)
    Makes 4 large stuffed mushrooms

    1/4 cup Butter
    4 large Button Mushrooms
    4 teaspoons chopped yellow Onions
    Yellow Mustard 
    1/4 pound deli Corned Beef 
    1/4 cup Sauerkraut
    1-2 pieces Swiss Cheese
    1/4 cup Mayonnaise
    2-3 tablespoons Mustard

     Wash and dry 4 large Button Mushrooms.
    Melt the butter, on medium heat, in a large frying pan. Add the mushrooms. Let them cook  for 6-7 minutes.
    Flip the mushrooms over and cook on the other side, 3-4 minutes on medium heat. Continue to flip them and cook, and then flip and cook again, until they are slightly soft, but not soggy.
    While the mushrooms are cooking, chop the onions, and.....
    the corned beef.
    Check on the mushrooms, and when you think they are done, cover with a lid and let them cook for 1-2 minutes more.
    Flip the mushrooms over and add onions to each of the mushrooms.
    Add a squirt or swipe of mustard to each mushroom. Stuff the corned beef in to the top of the mushroom.
    Pile on a medium amount of the sauerkraut.
    Cut your swiss cheese pieces into 4 squares. Add a piece of swiss cheese to the top of the sauerkraut and place the pan under the broiler just until the cheese begins to bubble and brown, about 3-4 minutes.
     Mix together the mustard and mayonnaise to make a drizzle sauce.  Serve hot with a drizzle of sauce on top! I made some of these appetizers with sauerkraut, and some without. It just depends on what you and your guests like!




    Thank you for joining me today! With football season starting, and the holidays not too far away, fun and tasty appetizers may be on your mind. I hope you will try these Reuben Stuffed Mushroom Appetizers, and some of the other tasty mushroom recipes from the list below!:







    Reuben Stuffed Mushroom Appetizers

    Yield: 4
    Author:

    ingredients:

    • 1/4 cup Butter
    • 4 large Button Mushrooms
    • 4 teaspoons chopped yellow Onions
    • Yellow Mustard
    • 1/4 pound deli Corned Beef
    • 1/4 cup Sauerkraut
    • 1-2 pieces Swiss Cheese
    • 1/4 cup Mayonnaise
    • 2-3 tablespoons Mustard

    instructions:

    How to cook Reuben Stuffed Mushroom Appetizers

    1. Wash and dry 4 large Button Mushrooms.
    2. Melt the butter, on medium heat, in a large frying pan. Add the mushrooms. Let them cook for 6-7 minutes.
    3. Flip the mushrooms over and cook on the other side, 3-4 minutes on medium heat. Continue to flip them and cook, and then flip and cook again, until they are slightly soft, but not soggy.
    4. While the mushrooms are cooking, chop the onions, and the corned beef.
    5. Check on the mushrooms, and when you think they are done, cover with a lid and let them cook for 1-2 minutes more.
    6. Flip the mushrooms over and add onions to each of the mushrooms.
    7. Add a squirt or swipe of mustard to each mushroom. Stuff the corned beef in to the top of the mushroom.
    8. Pile on a medium amount of the sauerkraut.
    9. Cut your swiss cheese pieces into 4 squares. Add a piece of swiss cheese to the top of the sauerkraut and place the pan under the broiler just until the cheese begins to bubble and brown, about 3-4 minutes.
    10. Mix together the mustard and mayonnaise to make a drizzle sauce. Serve hot with a drizzle of sauce on top!
    appetizers, reuben sandwich, corned beef, stuffed mushrooms, mustard, mayonnaise, National Muchroom Month, swiss cheese
    appetizers, party food, fall food, fun food, foodtball food, Oktoberfest
    Created using The Recipes Generator