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BEIGE FOOD FOR MY BOYS

Grandma's Chicken (aka Healthy Breaded Chicken Cutlets)

3/2/2025

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One of my mom's go-to recipes when we were little was breaded chicken cutlets, or tenderloins. So when I needed to graduate my kids from dino-nuggets, this was the perfect recipe for the evolution of our family dinner. These are easy to make on any work night. The kids would ask for it for dinner all the time, and we started to just call it  "Grandma's Chicken". My youngest still asks for it all the time. To me, that's a winner. I serve it with almost anything - salad, roasted vegetables, rice, mashed potatoes.... The go-to for us though is to serve it with my Easy Weekday Rice and Roasted Broccoli. And my husband always adds some hot sauce. Enjoy!
Grandma's Chicken (aka Healthy Breaded Chicken Cutlets)

INGREDIENTS:
  • 1 lb - 1 1/4 lbs of chicken cutlets or tenderloins
  • 1 cup skim milk
  • 1/3 cup water
  • 2 cups Italian seasoned bread crumbs
  • 3 Tb Olive Oil
  • 4 green onions, chopped

PREPARATION:
1. Pre-heat oven to 350 degrees.

2. Line a baking tray with parchment paper.

3. Make an assembly line for the chicken in this order: Chicken, a bowl with the milk and the water  (mixed) in a bowl, a bowl with the Italian bread Crumbs, and then end with the baking tray (picture is below).

4. Take a piece of chicken and submerge it in the milk/water mixture. Then coat it fully in the bread crumbs, and place it on the baking tray. Repeat until all of the chicken is well-coated and on the tray. The chicken will cook the best if it is spaced apart, but it is ok if the pieces touch. Just don't have them overlap.
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5. Drizzle the chicken with the olive oil, and sprinkle the  green onions on top as well.

6. Bake at 350 degrees for 40-45 minutes.
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Home Made Pasta - It's easier than you think

3/20/2021

 
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So pasta is beige, and thus is very popular in my house.  But sometimes, you’ve gotta spice it up.  I try to do that with homemade pasta. It’s really easy to make the dough, and then run it through the attachment to my Kitchen Aid mixer. Plus - since it is fun I can usually get some little helpers. I learned how to make pasta at a cooking class a very long time ago. Since then I feel like I’ve perfected the technique.
 
Here’s a few tips before you get started:
1.  For the flour, use an all-purpose, unbleached flour. It should be at least 4g of protein per ¼ cup. I like to use King Arthur or Hodgson Mill.
2.  For the Eggs:
    a.  For each egg, you’ll need ¼ cup of flour.
    b. Estimate 1 egg per two modest servings. I use 1 egg per person I’m serving. 
        And I throw in one extra since I have a teenager.
    c. Use Large eggs, but NOT extra Large.
3.  Rule of thumb: 4 Large Eggs =  2 batches of 16 oz pasta
4.  For the pasta attachment, I’ve had better success with a non-Kitchen Aid branded one than I did with their set, and its less expensive.  Here’s the link to the one that I use.
 
Making the dough:
1.  Beat the eggs in the mixer bowl using the batter beater attachment.
2.  Then gradually add in the flour.
3.  When you have kneaded it in the mixer for 5 minutes and it seems “close” then take it out on the counter and finish kneading it by hand on the counter for 4 minutes. Lightly flour your hands to do this. The dough should have enough flour that it is barely sticky.
4.  Do not add too much flour!!! If too much flour is added, it will be difficult to roll.
 
Rolling the Pasta:
5.  Cut off a lemon-sized piece of dough to start pushing through the flat rollers on the pasta attachment.
6.    Place an inverted bowl over the remaining dough so it doesn’t get dry.
7.  You’ll run it through the smooth rollers first to finish kneading it and get to your preferred thickness. Start with the rollers at their widest setting – this will be a 1 or a 10 depending on your roller attachment. You will pass the dough through at this widest setting at least 10 times. At that point it should be stretchy like a rubber band without tearing it.
    a.   After it goes through the rollers each time, fold the dough in half and press it together. Lightly (!) flour the outside so it doesn’t stick to the rollers if it feels sticky.
8.  Next, you’ll set the rollers at their next thinnest setting, and pass the dough through.  You will no longer fold the dough between passes. Then continue to move to the next thinnest setting until you get to your desired thinness.
9.  The next step is run the pasta through the spaghetti or fettuccine slicers, and then to hang the noodles on a pasta drying rack.
 
Boiling the Pasta:
1.  Bring a large pot of salted water to a riling boil.
2.  Stir in the pasta and cook until al dente.
3.  If the pasta is fresh and right off the rack, it will cook in just 1-3 minutes.
4.  If the pasta is dry, it will cook in 4-7 minutes.
 
Storing the Pasta:
This is not usually an issue in my house since it all gets eaten right away, however….
After the pasta is dry, you can store it in an airtight container or zip top bag.
It will keep for 2-6 months, or up to 8 months in the freezer.

In this case - For the adults, I sauteed some onions, tomatoes, garlic, peas and spinach for a sauce. 
The kids took it straight with sauce and fresh parmesan.

​Let me know if you have any questions - I'm happy to help!

    Author

    Kris Delaney is a marketing executive, foodie, travel enthusiast, and book nerd based in Atlanta, GA.

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  • Home
  • Busy Mom Dinners
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  • FULLY BOOKED!
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  • Veggies & Bevies
  • Other "Dishes" (art, fashion, etc...)
  • Beige Food for My Boys
  • About Me
  • Beverages