Tag: main dish

Honey Dill Chicken Strips

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One of the best secrets to getting things crispy in the oven is a metal rack inside the baking sheet. 360 degrees of crispy! Oh yeah! The honey dill sauce is a Manitoba specialty.

Ingredients

Marinade

  • 3 large chicken breast cut into strips
  • 2 cups buttermilk (or regular milk with 2 tbsp of white vinegar)

Container 1: Flour Mixture

  • 2 cup flour
  • 1 tsp salt
  • 2 tsp dried dill
  • 2 tsp chili powder

Container 2: Egg Mixture

  • 2 eggs
  • 1 tbsp milk
  • 3 tbsp pickle juice

Container 3: Breading

  • 1 cup bread crumbs
  • 1 cup panko
  • 2 tbsp dried dill
  • 3 tbsp canola or other neutral oil

Sauce

  • 1/2 cup mayonnaise
  • 1/2 cup honey
  • 1 tbsp dried dill

Method

  1. Marinade chicken in buttermilk for 30 minutes to an hour
  2. Preheat oven to 400F.
  3. Set up three containers. Mix container ingredients in each bin.
  4. One at a time, take a chicken strip out of the buttermilk and shake off the excess.
  5. Cover the drip in the flour mixture and shake off the excess.
  6. Dip floured strip into the egg mixture and shake off the excess.
  7. Put the eggy chicken strip into the breading and press to get it to stick. Lightly shake off the excess.
  8. Put the chicken strip on a rack-lined baking sheet.
  9. Repeat with remaining chicken strips.
  10. Bake for about 20 minutes or until the internal temperature reached 165F.
  11. Mix the mayonnaise, honey, and dill to make the honey dill sauce.

Stuffed Pork Tenderloin

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Impressive looking dish that’s great for serving to guests. Make some potatoes and something green and you’ve got a full meal. Extra filling goes great in a hash or omelette for a quick next-day breakfast.

Ingredients

  • 4 tbsp olive oil; divided
  • 4 slices bacon, chopped
  • 1pt crimini mushrooms, small diced
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 tsp dried thyme leaves
  • 1 tsp dried rosemary
  • 2 pork tenderloins
  • Salt and pepper

Method

  1. Preheat oven to 400F.
  2. In an oven-safe pan on medium heat, add 2 tbsp oil and bacon. Cook until done, remove with a slotted spoon, leaving the bacon fat and oil in the pan.
  3. Sautée mushrooms and onions in the bacon fat with the thyme and rosemary. Season with salt and pepper. When it’s half done, add the garlic.
  4. When done, combine with the bacon and set aside.
  5. Cut the tenderloins lengthways, but not all the way through.
  6. Pound flat.
  7. Spread mushroom mixture over the tenderloins and press down. Roll lengthways and close shut with toothpicks, then season with salt and pepper.
  8. Put pan back over medium heat and add the remaining 2 tbsp oil. Sear the tenderloins on all sides, then pop in the oven seam side down for about 18 minutes, until it’s 145F at the thickest part.
  9. Transfer to a cutting board and brush with the pan drippings. Let rest for 10 minutes before slicing and serving.