Monthly Archives: October 2015

Rosemary and olive oil chicken tenders with chipotle mayonnaise

I made this for dinner last night, and am planning on preparing it again for lunch tomorrow. Because, holy crap.

So, I’m shamelessly in love with the rosemary and olive oil Triscuit crackers with Muenster cheese – those specific crackers with that specific cheese is my favorite snack.

After staring at the chicken tender recipe on the back of the box for months and months and months I finally decided to try it. I found a simple chipotle mayonnaise recipe off AllRecipes, which I will most definitely be using for other things as well.


  • 1/4 cup flour
  • 2 eggs, beaten
  • 1 tbsp water
  • 24 Rosemary and Olive Oil Triscuits, crushed
  • 2 tbsp fresh parsley
  • 10 – 12 chicken tenders (about 1 pound)
  • 1/2 cup chipotle mayonnaise*

*Chipotle mayonnaise:

  • 1/2 cup mayonnaise
  • 2 chipotle chilies in adobo sauce
  • 1 tbsp adobo sauce

The chipotles in adobo sauce you can get in a 7 oz can. You’ll definitely have some leftover after this recipe. Which is good, because you’ll most certainly be wanting to make more of this mayonnaise.

You’ll also need cooking spray or butter for greasing.


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Parmesan mushrooms

I’ve made this a few times now using different types of mushrooms – I’ve yet to try portobello, though. I bet that’s good.

Thank you for this fabulous side dish recipe.


  • 1 (8 oz) package sliced mushrooms
  • 3 tbsp olive oil
  • 1/4 cup lemon juice
  • 3 garlic cloves, minced
  • 2 tsp dried thyme
  • 1/4 cup grated Parmesan cheese
  • salt and black pepper, to taste


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