Chicken Kenny

Chicken Kenny

Kenny Chicken
Com’n listen to a story ’bout a man named……Kenny…….oh wait, wrong show!

Chicken Kenny is a story linked to the Cosby Show……so, lets start the story…..

Tim, as I have mentioned before is an identical twin, and when he and Tom were small ,they had an Uncle who could not tell them apart so, he called them both “Bud”……… a nickname that has stuck for both of them to this day.

Tim worked at Moonlight Bay Marina when Cosby Show was very popular. Now, if you have seen the Cosby Show, you know that the character of Rudy had a little friend who she called “Bud”.

When you first meet “Bud”, Rudy brings him home to meet the family. Bud, has a heart to heart with Mr. Huxtable, who discovers that Bud’s name is really Kenny. Rudy continued to call him Bud to which he would reply……my names not Bud its Kenny!

In a way, this is one of those you had to be there stories, but one of our friends Carol started calling Tim Kenny instead of Bud. The phrase……my names not Bud its Kenny was heard frequently.

During this time Tim made a mustard dipping sauce at the Marina, and it became………wait for it…………Kenny Mustard.

I have hear this story many times, but until the other day Tim had never made me Kenny Mustard. My recipe, for what is now going to know as Chicken Kenny starts with the Kenny Mustard. I used it as the binder for the crust for my Chicken Kenny.

I wanted to try and cut the calories in a chicken strip recipe by baking and not frying. I wanted it to have a crunchy crust……..pretzels…….they go with mustard………Kenny Mustard………Chicken Kenny!!!

Chicken Kenny Dip

 It was super easy too……..just coat the chicken strips with the mustard and roll in crushed pretzels and bake. Easy peasy and they turned out AWESOME…………

Add them to your next Sunday football snack list, or make them for dinner. Kids will love them too!

Just be sure to save half the sauce for dipping!!

Chicken Kenny Collage

Chicken Kenny
Serves: 4
  • 1 pound chicken tenders
  • 2 cups crushed low-fat pretzels
  • 1 recipe Kenny Mustard(see below)
  • Kenny Mustard1/2 cup mayo or Miracle Whip
  • ⅓ cup regular yellow mustard
  • ½ teaspoon salt
  • ½ teaspoon tabasco or sriracha sauce
  • ¼ teaspoon cayenne pepper
  1. Preheat oven to 400*
  2. Crush pretzels in a ziploc bag with a mallet or rolling pin. Place on a plate. Prepare mustard sauce according to recipe reserving half for dipping.
  3. Dredge chicken strips in Kenny mustard and roll in crushed pretzels. Place on a baking sheet lined with parchment paper.
  4. Bake for 15-20 minutes or until chicken is cooked through.
  5. Serve with reserved Kenny Mustard Dipping Sauce.
  6. Kenny MustardBlend all ingredients throughly. Use as a dipping sauce or a sandwich spread.


Roasted Butternut Squash Angolotti

Roasted Butternut Squash Angolotti

Roasted Butternut Squash Angolotti

Some of the last things to come out of your garden……should you chose to grow one…….is squash, like butternut, acorn, spaghetti ……….the ones with hard shells.

They just spell fall. They are so good roasted and roasting requires an oven, and let’s get real who wants to turn on your oven in the summer…….not me!!!

But, when sunset starts coming earlier and earlier and the air starts to cool, I get the itch to turn on the oven. Baking cookies, casseroles, bread, and of course roasted squash.
I had to buy my squash :( sad face……..mine did not grow…….it was a garden failure. But, thank goodness that was only me, and other gardeners were happy to sell theirs at Farmers Markets.

After my sugar coma from the Chocolate Drop Cookies, I wanted something not sweet and waaaaayyyyyyyy more healthy! Lots of veggies……..hearty, and super tasty.
My inspiration in venturing into the blog world was Lindsay and Bojork from Pinch of Yum. Check out their blog……it is truly awesome!!! The Creamy Cauliflower Sauce recipe is from Pinch of Yum and boy is it yum!!!! Best part, it’s has no cream and is still creamy……go figure. It was the perfect sauce for this dish.

Tim and I are huge fans of pasta…….all kinds. The fresh kind they sell these days at the grocery stores are great.The folks at Buitoni make a Butternut Squash Stuffed Angolotti that is out of this world and even better topped with the Creamy Cauliflower Sauce, roasted butternut squash, and a touch of sage.

So I will be honest, peeling squash is not the easiest thing to do, but if you peel it before you cut it in half, it is a bit easier. I use a veggie peeler…..that way if it slips I will only cut the skin off a knuckle instead of removing a finger……Ok thats only funny in hind site….ha ha!

I wanted to have a garnish and figured if you could eat pumpkin seeds, you could eat butternut squash seeds. I did look it up to be sure, just my luck they would be toxic. But they are safe.

So, I roasted the squash and the seeds in the same pan. Just watch the seeds so they don’t burn. They do not need as long as the squash to cook. I wish mine had had a few more seeds, they were really tasty.
This is not a super quick recipe, but it makes an elegant presentation and the combination of flavors is……….. rich and indulgent, but still good for you…… can it be, but it is……the whole dish is under 500 calories and low fat.

I still find it amazing that the sauce is sooo creamy ……..I’m looking for ways to use it again…..and again……and again!!!!

Roasted Butternut Squash Angolotti Collage

Roasted Butternut Squash Angolotti
Serves: 2
  • 1 - 9 ounce package Bertolli Roasted Butternut Squash Angolotti pasta
  • 2 cups Creamy Cauliflower Sauce (see reipce)
  • 1 cup butternut squash,peeled and cubed
  • 2 teaspoons fresh sage, chopped and divided
  • Seeds from butternut squash
  • Cooking Spray
  • Salt and pepper to taste
  1. Preheat oven to 375*
  2. Peel butternut squash, cut in half lengthwise. Remove seeds and set aside. Cube squash to make 1 cup. Keep remaining squash for another use.
  3. Remove flesh from seeds but do not rinse.
  4. Place seeds and cubed squash in a small baking dish. Spray with cooking spray ( I use a coconut oil spray ).
  5. Roast in preheated oven until squash is tender and starting to brown. Keep an eye on the seeds they may need to be removed before the squash is done so they do not burn.
  6. Prepare Creamy Cauliflower Sauce according to recipe, adding 1 teaspoon sage after sauce has been blended. Keep sauce warm.
  7. Cook Angolotti according to package directions.
  8. Drain pasta and divide between two serving bowls.
  9. Spoon ½ cup sauce over each serving of pasta. Top each dish with ½ cup roasted squash.
  10. Garnish with remaining sage and roasted squash seeds.

Creamy Cauliflower
  • 8 large cloves garlic, minced
  • 2 tablespoons butter
  • 5-6 cups cauliflower florets
  • 6-7 cups vegetable broth or water
  • 1 teaspoon salt (more to taste)
  • ½ teaspoon pepper (more to taste)
  • ½ cup milk (more to taste)
  1. Garlic: Saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.
  2. Cauliflower: Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.
  3. Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil.

Roasted Butternut Squash Angolotti Label

Chocolate Drop Cookies

Chocolate Drop Cookies

Chocolate Drop Cookies

Cookies…..who doesn’t love a cookie? Well of course no one!! These Chocolate Drop Cookies bring back memories from my childhood…….she says with a far away look in her eyes remembering a time long ago…….and by the way, I do mean a longgggg time ago.

We all have that Mother, Grandmother, or Aunt who could bake the best cookies. For me that person was my Aunt Marcella. Whenever we went to her house there was always cookies. Out of all the cookies her Chocolate Drop Cookies were always my favorite. Chocolate cookies with vanilla frosting……..heaven!

Now, I have had this recipe for years and as I said in an earlier post, my friend Jeanne helped me retrieve some of my lost recipes from the archaic word program that they were trapped in. I still cannot thank Jeanne enough…….maybe I should take her some cookies?

When I decided to make these, I read and reread the recipe, but something was missing. So, I called my Aunt Marcella, she said she hadn’t made these in a long time. But, while on the phone chatting about family news she found the recipe, and I discovered the missing ingredient. I love my Aunt Marcella <3.

I do admit, that I tweaked the recipe just a smig. I used almond milk instead of regular milk, and I adjusted the amount of cocoa. The original had heaping tablespoons and I wanted to give it a more accurate measurement. I also used a slightly different frosting. I think back in the day powdered sugar icing was just powdered sugar, a little vanilla, and water to thin. I made a buttercream frosting in both white and chocolate.

I severely undercooked the first batch………they were like cookie batter with a crust…….ok, so they were really tasty, Tim and I ate several of them, but they needed a longer cooking time.

Chocolate Drop Cookies 1

These cookies remind me of the top of a cupcake, slightly crisp, and all soft inside. I guess they are kinda a cup-cookie……lol……..maybe I will start a new craze!

The cookies are great on there own, but add some frosting and yum, yum ,yum!

I was in a sugar comma yesterday………from tasting the batter, the frostings, and testing the cookies, and taking bites out for pictures…….lets just say I have had my sugar quota for a month……..or at least until later today!!!!

Chocolate Drop Cookie Collage

Chocolate Drop Cookies
Serves: 36
  • 1 cup butter, softened
  • 2 cups brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups flour
  • 1 teaspoon baking soda
  • ½ cup cocoa
  • 1 cup milk
  1. Preheat oven to 375*
  2. Line baking sheets with parchment paper. Set aside.
  3. Sift together flour, baking soda, and cocoa. Set aside.
  4. In the bowl of a stand mixer, with a paddle attachment, or with a hand mixer, beat butter and sugar until creamy. Add eggs one at a time, and vanilla mixing until well incorporated.
  5. Add dry mixture alternately with milk until well mixed.
  6. Drop batter by spoonful on to lined cookie sheets. I use an ice cream scoop for uniform cookies.
  7. Bake in preheated oven for 12-15 minutes. Remove from oven and let cool for 2-3 minutes, then removed from baking sheet to cooling rack.
  8. Frost with Buttercream Frosting .

Buttercream Frosting
  • 2 sticks butter, softened
  • 2½ cups powdered sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 1 tablespoon heavy cream
  1. Mix softened butter on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy.
  2. Add powdered sugar, heavy whipping cream, and vanilla and almond extracts. Increase to high-speed and beat for 3 minutes. Add more cream if needed for spreading consistency.
  3. For Chocolate Frosting: Add ½ cup cocoa. You may need to add a touch more cream.

Chocolate Drop CookiesButtercream Frosting Label

Almond Plum Buckle

Almond Plum Buckle

Almond Plum Buckle

In an effort to try and eat more fruit, I bought some plums………I thought Tim liked plums. Turns out he wasn’t sure he did…..oops. They sat in the fridge a few days and then I remembered a recipe from……Almond Plum Buckle. A long time ago, when I first started to really get into cooking, someone gave me a bunch of plums. I wasn’t sure what to do with them, so I went on the search for a recipe.

Now, when I first started to…… surf the web…….does anyone say that anymore? was my go to site for everything. I spent hours and hours searching  the site for just the right recipe. Which is how I came across Almond Plum Buckle.

What is a buckle you ask………..time for a lesson ……..the term Buckle is a type of cake made in a single layer with fruit added to the batter. It is usually made with blueberries. The topping is similar to a streusel, which gives it a buckled or crumpled appearance.

This does not have the traditional streusel type topping, just almonds and sugar……….turbinado sugar. I love this stuff, it gives whatever you put it on a nice crunchy sugary crust. Adding the almonds…….well it just made it almondier………don’t judge , sometimes I just make up words!

Almond Plum Buckle

The almonds and sugar are the only changes I made to the original recipe that was published in Bon Appetit in July of 2006.  It reminds me of coffee cake but not quite as crumbly. I served it with ice cream , but a dollop of whipped cream would be awesome also.

If you love almonds, cake, and plums you will love this buckle. Plus it is so pretty to look at, it is a perfect show off dish. But your secret is, its easy to make.

When Tim was taking the pictures he commented on how nice it looked, and after he ate it he said it was “plum good”!

Almond Plum Buckle Collage

Almond Plum Buckle
Serves: 12
  • Nonstick cooking spray
  • ½ cup whole almonds (about 2½ ounces)
  • 1½ cups all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup plus 4 teaspoons sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1¼ pounds plums (about 8 medium), halved, pitted, cut into ½-inch-thick slices
  • ¼ cup slivered almonds
  • ¼ cup turbinado sugar
  1. Position rack in center of oven and preheat to 350°F. Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Line bottom of pan with parchment paper round.
  2. Finely grind almonds in processor. Transfer to medium bowl; whisk in flour, baking powder, and salt. Using electric mixer, beat butter in large bowl until fluffy. Add 1 cup sugar; beat until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla and almond extract, then flour mixture just until incorporated.
  3. Transfer batter to prepared pan; spread evenly and smooth top with spatula. Gently press plum slices, flesh side down, into batter in spoke pattern around outer rim and center of cake, placing close together. Sprinkle slivered almond and turbinado sugar over plums.
  4. Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake in pan on rack 20 minutes. Run small knife between cake and pan sides to loosen. Invert cake onto platter; remove parchment paper. Place another platter atop cake. Using both hands, hold both platters firmly together and invert cake, plum side up. Cool cake completely. Cut into wedges.

Almond Plum Buckle Label