Sunday, September 19, 2010

Chewy Granola Bars and Pecan Crusted Chicken Tenders

I made these the other day and followed the reader suggestions at the bottom of the page to up the butter and honey to 1 cup each, which made the granola bars very yummy and not crumbly at all, but they did not taste healthy. I'm open to granola bar suggestions : )
Here is the recipe that I did use:

Chewy Granola Bars

From All Recipes
4 1/2 cups rolled oats
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon vanilla extract
2/3 cup butter, softened
1/2 cup honey
1/3 cup packed brown sugar
2 cups miniature semisweet chocolate

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9x13 inch pan.
2. In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.
3. Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

*These chicken tenders were good, but would have been better had I not cooked the chicken for too was a little dry. I also added extra bbq sauce to the dressing.
Pecan-Crusted Chicken Tenders
From Rachel Ray

* Vegetable oil, for frying
* 1 1/3 to 2 pounds chicken tenders
* Salt and freshly ground black pepper
* 1 cup all-purpose flour
* 2 eggs, beaten with a splash of milk or water
* 1 cup plain bread crumbs
* 1 cup pecans, processed in food processor to finely chop
* 1/2 teaspoon nutmeg, freshly grated or ground
* 1 orange, zested

* 1/4 cup maple syrup
* 1/4 cup tangy barbecue sauce
* 1 navel orange, juiced
* 1/4 cup extra-virgin olive oil
* Salt and freshly ground black pepper
* 3 hearts romaine lettuce, chopped
* 6 radishes, thinly sliced
* 6 scallions, trimmed and chopped on an angle

Heat 1 1/2 to 2 inches of oil over medium high heat. Season chicken tenders with salt and pepper. Set out 3 shallow dishes. Place flour in 1 dish, eggs beaten with water or milk in a second. In the third dish, combine bread crumbs with ground pecans, nutmeg and orange zest. Coat tenders in batches in flour, then egg, then bread crumb mixture. Fry tenders in small batches 6 to 7 minutes. Drain tenders on paper towels.

Combine maple syrup, barbecue sauce and orange juice in a bowl. Whisk in oil and season with salt and pepper.

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