Thursday, April 7, 2011

LYL - Crispy Chicken Fingers with Honey-Mustard Sauce + Revised Line-Up April

These sound delicious!

A slight change in plans for the scheduled April recipes: the Waldorf Chicken Wraps had already been picked quite a while ago, I'm sorry I missed that! So Peggy chose a new recipe, here's the revised line-up for April:

7 April 2011: Jennifer of The Rookie Baker picked Crispy Chicken Fingers, pg. 200 of The Food You Crave

14 April 2011: Peggy of Pantry Revisited chose Tuna Noodle Casserole, pg. 191 of So Easy

21 April 2010: Leslie of Lethally Delicious selected Wheat Berry Salad

28 April 2010: Margaret of  Tea and Scones went for Asian Noodle Bowl p. 161 of So Easy


  1. These were great. The only thing I would change is to bake them on a wire rack over a baking sheet next time as I think the bottoms would stay crisp that way. Recipe for the sauce is wonderful as well. Great choice...not sure I would have visited the lowly chicken finger on my own, but you can bet we will return to this one! Here's my post:


    Thanks for the tip Kayte!!

  3. I modified mine a little but loved the crunchy coating! I didn't have a problem with soggy bottoms (lol) this time, but I agree with Kayte that using a wire rack is a great way to "oven fry" things!


    I won't be posting until May because of the upcoming Jewish Holidays.

    Loved this chicken.

  5. Yum. Great pick.

  6. Glad everyone enjoyed these! They were a huge hit here as well.

  7. Yum!

  8. Good idea about the baking rack. My new favorite thing to do is preheat the baking tray before I put the oven-fried item on it.

    Maybe you want to put a brand new recipe in the line-up? Whole Grain Spaghetti with Roasted Tomato and Almond Pesto. Very easy, delish and vegetarian. Let me know if you want me to send it to you. Cheers,Ellie

  9. Thank you, Ellie! I don't want to speak for everybody else, but I know I would love to try that recipe! I say, send it on over!

    We're so glad you found our cooking group, by the way. We've had a lot of fun along the way, and I can't wait to keep making your recipes!

  10. Here's the recipe----I'd love to hear what you all think---Do let me know if there are any recipe requests along the way.
    All the best,

    Whole Grain Spaghetti with Roasted Tomato and Almond Pesto

    Olive oil cooking spray
    1 1/3 pounds ripe plum tomatoes, cored, seeded and quartered (about 6 medium) or 1 15 ounce can fire-roasted tomatoes, drained
    1/3 cup blanched sliced almonds
    1 medium clove of garlic
    1/3 cup lightly packed fresh basil leaves, plus more for garnish
    1 teaspoon red wine vinegar
    ¼ teaspoon crushed red pepper flakes
    3 tablespoons extra-virgin olive oil
    ¼ cup freshly grated Parmesan cheese
    ¼ teaspoon salt, plus more to taste
    1 pound Whole Grain Spaghetti (note: I like Barilla)

    If using fresh tomtatoes, Preheat the oven to 400 degrees. Spray a baking tray with cooking spray. Place the tomatoes on the tray and roast in the oven for 30 minutes, until they are soft and slightly charred. When the tomatoes are nearly done, bring a large pot of water to a boil.

    In a medium dry skillet, toast the almonds over a medium-high heat, stirring frequently, until they are golden and fragrant, 3-4 minutes.

    Transfer the nuts to a food processor, add the garlic and process until they are finely ground. Add the roasted or canned tomatoes, basil, vinegar and pepper flakes to the processor. As the processor is running, drizzle in the olive oil in a steady stream. Add the parmesan cheese and ¼ teaspoon salt and pulse to combine.

    Add the pasta to the water and cook according to the directions on the package. Drain and return the pasta to the pasta pot or to a serving bowl. Add the sauce and toss to combine. Season with additional salt to taste. Serve garnished with whole basil leaves.

    Makes 6 servings
    Serving size: 1 ¼ cups

    Prep time: 12 minutes
    Cooking time: 36 minutes

  11. I'm in for trying this recipe, shall we put it in the rotation soon? Or are we making this on our own and posting it?

  12. Thank you, Ellie! This recipe sounds wonderful!

    What do you think we put it in the rotation for May 5th?

  13. let's do put in the rotation for May 5. Sounds great!! I'm in.

  14. Does anyone else have trouble leaving a comment on here? It takes me 3-4 tries to get it posted.

  15. May 5th works for me. Thanks! Looking forward to it, and it is exciting that she left it for us to try.

    Peggy, no trouble posting from my end, hmmmmm...