Creative Packaging Technique

Creative Packaging Technique


Best part about South Korea - Oreo Cereal.

Best part about South Korea - Oreo Cereal.



Baked Cheddar Dijon Chicken Tenders

yield: 4 SERVINGS
 
prep time: 15 MIN
 
cook time: 15 MIN

INGREDIENTS:

2 Tablespoons olive oil2 cups cheddar crackers, such as Cheez-Its or Cheese Nips1/4 teaspoon paprika1 1/4 pounds uncooked chicken tenders3 large eggs2 teaspoons Dijon mustard1 cup all-purpose flour

DIRECTIONS:

Preheat the oven to 475°F with the rack in the lower third of the oven. Line a baking sheet with foil and brush it with the olive oil.
Pulse the cheddar crackers in a food processor until finely ground, or alternately, place the crackers in a plastic bag, seal it and use a rolling pin to crush the crackers. Transfer the crackers to a wide, shallow bowl and stir in the paprika.
In a separate wide, shallow bowl, whisk together the eggs with the Dijon mustard. Place the flour in a third wide, shallow bowl.
Bread each tender by coating it in the flour, shaking off any excess, and then dipping it in the eggs. Transfer the tender from the eggs to the crackers, pressing the crumbs into the chicken to ensure an even coating, and then placing the tender on the prepared baking sheet. Repeat the breading process with the remaining tenders, arranging them in a single layer about 2 inches apart.
Bake the tenders, turning them over once, until they’re golden brown, about 15 minutes total.

Source: http://www.justataste.com/2013/05/baked-cheddar-cheese-dijon-chicken-tenders-recipe/

Baked Cheddar Dijon Chicken Tenders

yield: 4 SERVINGS

 

prep time: 15 MIN

 

cook time: 15 MIN

INGREDIENTS:

2 Tablespoons olive oil
2 cups cheddar crackers, such as Cheez-Its or Cheese Nips
1/4 teaspoon paprika
1 1/4 pounds uncooked chicken tenders
3 large eggs
2 teaspoons Dijon mustard
1 cup all-purpose flour

DIRECTIONS:

Preheat the oven to 475°F with the rack in the lower third of the oven. Line a baking sheet with foil and brush it with the olive oil.

Pulse the cheddar crackers in a food processor until finely ground, or alternately, place the crackers in a plastic bag, seal it and use a rolling pin to crush the crackers. Transfer the crackers to a wide, shallow bowl and stir in the paprika.

In a separate wide, shallow bowl, whisk together the eggs with the Dijon mustard. Place the flour in a third wide, shallow bowl.

Bread each tender by coating it in the flour, shaking off any excess, and then dipping it in the eggs. Transfer the tender from the eggs to the crackers, pressing the crumbs into the chicken to ensure an even coating, and then placing the tender on the prepared baking sheet. Repeat the breading process with the remaining tenders, arranging them in a single layer about 2 inches apart.

Bake the tenders, turning them over once, until they’re golden brown, about 15 minutes total.

Source: http://www.justataste.com/2013/05/baked-cheddar-cheese-dijon-chicken-tenders-recipe/


3-Ingrediant Blue Cheese Appetizer

INGREDIENTS

1 (12 ounce) can Biscuits (I really love Pillsbury Grands)
1 stick (1/2 cup) salted butter
4 ounces blue cheese crumbled, or more if you like!! (Feta and Goat cheese can be swapped and are both very good!)
Fresh cilantro or parsley, chopped (optional)

INSTRUCTIONS

  1. Preheat the oven to 375 degrees F.
  2. Melt the butter in a 9 inch pie plate.
  3. Cut each biscuit into quarters and place in the pie plate with the butter. I like to toss the biscuits in the butter so that the sides of the biscuits get coated in butter. Sprinkle the blue cheese (feta or goat) over the biscuits. If desired sprinkle with fresh cilantro or parsley. Bake for 10-15 minutes or until the top is lightly browned and bubbly. Watch closely!
  4. Serve with toothpicks or mini appetizer forks.

Source: http://www.halfbakedharvest.com/3-ingredient-blue-cheese-appetizer-idiot-proof/


Broccoli Bacon Cheddar Stuffed Potatoes
 

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Prep time
10 mins


Cook time
1 hour 20 mins


Total time
1 hour 30 mins

 


Author: Sarah
Serves: 6


Ingredients
3 medium-large baking potatoes, such as Russets
1 cup old/sharp cheddar cheese, shredded
1 tablespoon butter
½ cup sour cream
½ teaspoon coarse salt
¼ teaspoon ground pepper
3 slices bacon, cooked and crumbled
1 and ½ cups broccoli, chopped and steamed
1 tablespoon fresh chives, chopped



Directions
Preheat oven to 400 degrees F. Scrub potatoes and prick all over with a fork. Bake in preheated oven for 1 hour. Leave the oven on.
In a medium bowl, combine shredded cheese and butter. Cut potatoes in half and scoop flesh into bowl, leaving a little bit of flesh on the skins so they retain their shape. Mash the potatoes, cheese and butter until well blended and no lumps remain. Stir in sour cream, salt and pepper. Fold in cooked bacon, steamed broccoli and chopped chives.
Fill potato skins with potato mixture, distributing evenly among all 6 skins. (Note: You can make these in advance up to this point. Cover and refrigerate filled skins for up to 1 day, and proceed with remaining steps when you are ready.) Transfer to a baking dish and return to oven for 20-25 minutes, until heated through and the tops are golden brown. Serve immediately with additional sour cream, if desired.
Source: http://devour-blog.com/2014/02/10/broccoli-bacon-cheddar-stuffed-potatoes/

Broccoli Bacon Cheddar Stuffed Potatoes

 
Prep time
10 mins
Cook time
1 hour 20 mins
Total time
1 hour 30 mins
 
Author: Sarah
Serves: 6
Ingredients
  • 3 medium-large baking potatoes, such as Russets
  • 1 cup old/sharp cheddar cheese, shredded
  • 1 tablespoon butter
  • ½ cup sour cream
  • ½ teaspoon coarse salt
  • ¼ teaspoon ground pepper
  • 3 slices bacon, cooked and crumbled
  • 1 and ½ cups broccoli, chopped and steamed
  • 1 tablespoon fresh chives, chopped
Directions
  1. Preheat oven to 400 degrees F. Scrub potatoes and prick all over with a fork. Bake in preheated oven for 1 hour. Leave the oven on.
  2. In a medium bowl, combine shredded cheese and butter. Cut potatoes in half and scoop flesh into bowl, leaving a little bit of flesh on the skins so they retain their shape. Mash the potatoes, cheese and butter until well blended and no lumps remain. Stir in sour cream, salt and pepper. Fold in cooked bacon, steamed broccoli and chopped chives.
  3. Fill potato skins with potato mixture, distributing evenly among all 6 skins. (Note: You can make these in advance up to this point. Cover and refrigerate filled skins for up to 1 day, and proceed with remaining steps when you are ready.) Transfer to a baking dish and return to oven for 20-25 minutes, until heated through and the tops are golden brown. Serve immediately with additional sour cream, if desired.

Source: http://devour-blog.com/2014/02/10/broccoli-bacon-cheddar-stuffed-potatoes/