Tag: Easy

Bar-B-Que Chicken Tenders

I don’t own a bar-b-que grill. I used to. I hated the mess of trying to get all the grease and black off the racks. So now, I am a non bar-b-que person. This recipe is as close to BBQ as I get. It is easy and takes about 10 minutes. Also, it is all done in a fry pan without the messy clean-up. Remember, this is a Cooking for Two blog. If you have company or just want some for leftovers, (The leftovers work well on a salad), cook as many tenders you would like. You will need to increase the sauce to be sure all the chicken is coated.

6 chicken tenders.

1/2 cup Bar-B-Que sauce.*

2 Tablespoon of oil.

In a large bowl, pour sauce over tenders. using a pair of tongs, drag tenders through sauce to coat evenly. Let sit for 15 minutes before cooking so flavor has a chance to melt in a little.

Heat oil in fry pan large enough to hold 6 pieces of chicken tenders.

When pan is hot, carefully place tenders that have marinated into pan using tongs. Be careful oil is not too hot to cause it to spit when placing chicken in pan, but you want to hear a sizzle. Cook chicken on both side for about a minute. Cover pan and let chicken cook on med/low for 10 minutes turning every 3 to 4 minutes.

Serve over rice or with potato salad for a nice easy lunch or dinner.

*Be creative with the sauce. Honey, bold, spicy, whatever you like for flavor.

Hot Fudge Cake

This is a recipe I just stumbled upon. I am not a chocolate lover. Yeah, give me a chocolate bar or some Oreos, but if it is really chocolaty, it is not for me. My husband on the other hand, the more chocolate the better. Years ago, I think it was Betty Crocker, who sold a Pudding Cake dessert in a box. It was and probably still is his favorite. Well, I found this recipe and tried it. It makes more than two people need, but leftovers are always welcomed. He gave it a two thumbs up, so I will be keeping it in my recipe box.

Preheat oven to 350 degrees.

1 cup all purpose flour

3/4 cup sugar

6 Tablespoons baking cocoa, divided

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup 2% milk. (I use fat free milk).

2 Tablespoons Canola oil

r1 teaspoon vanilla extract

1 cup packed brown sugar

1 +3/4 cup boiling water

In a large bowl, whisk flour, sugar, 2 Tbls. cocoa, baking powder, and salt. In a smaller bowl, whisk milk, oil and vanilla until blended. Add to flour mixture and stir just until all dry ingredients are moistened.

Transfer this to an 8×8 or 9×9 inch cake pan. No need to grease it. In a small bowl, mix the brown sugar with the remaining 4 Tbls. cocoa. Sprinkle this over batter (Do not mix in). Pour boiling water over entire cake without mixing in. Water should cover all of the cake.

Bake for 35 to 40 minutes. Remove from oven and let sit for 10 minutes. Serve warm with whipped cream or ice cream.