Monday, August 18, 2008

I love watching the Food Network, especially during the summer when nothing is really on TV. Rachael Ray is one of my all time favorites, especially since if I tell Ian he is about to eat a 30-minute meal, he'll eat it. What I like about Rachael is not only do her meals literally take 30-minutes from start to finish, but they are easy to make and very delicious! So here's "What's for Dinner?" tonight:

Baked Chicken Tenders
Potato Wedges
Green Salad
Here is Rachael's Recipes for the chicken and the potatoes:

1 1/2 lbs Chicken Tenders
1 1/2 cups flour
2 eggs, beaten
1/4 milk
2 cups breadcrumbs, seasoned or unseasoned - whatever you have or prefer
salt and pepper

Preheat oven to 375 degrees.
Season the chicken with the salt and pepper. In one shallow dish put the flour and in another, the beaten eggs with the milk. In a third dish goes the breadcrumbs.

Dredge the chicken in the flour, shaking off the excess flour. Dip into the egg/milk mixture and then coat with the breadcrumbs.

Place on a baking sheet and bake for 12-15 minutes until golden brown.

How easy is that?!

For her Potato Wedges

Cut white or scrubbed Idaho Potatoes lengthwise into thin wedges. (I prefer Idaho ones with the skins left on. I use one potato per person, sometimes I will cut an extra one or two.

In a large baking pan, toss the potatoes with olive oil, salt and pepper, paprika and garlic powder. You could also use a Steak Seasoning instead of the salt and pepper - whatever seasoning you think would taste good! Roast these in a 425 degree oven for 20 minutes.

It's that easy - Thanks Rachael Ray!