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

Kenny Chicken
  • Author: Marty Boyd
  • Yield: 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
  • 1/3 cup regular yellow mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon tabasco or sriracha sauce
  • 1/4 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.


Mexican Meatless Stuffed Peppers

Mexican Meatless Stuffed Peppers

Mexican Meatless Stuffed Peppers

This is a special recipe for Melissa at Grubsteakers. Tim cleans the beer lines at Grubsteakers in Rochelle and Melissa is a waitress there, so he sees her every two weeks. She always has a cup of coffee for Tim and is a friend of What the “Forks” for Dinner? So when she requested a meatless stuffed pepper we were happy to oblige. 

I wanted to do something a little less traditional so, opted for a Mexican flavor since Tim and I love Mexican food. I didn’t want to stray to far from the traditional, so kept the rice, using a gluten free rice for my gluten intolerant friends. Black beans, corn, tomatoes, onion, garlic, with cumin, and chili powder give the rice that Mexican flavor I was looking for and the cheese adds a creaminess, and well………its cheese, whats not to like.

I hope that Melissa likes these Mexican Meatless Stuffed Peppers as much we did, and we hope you do too!!

Mexican Meatless Stuffed Peppers Collage


Mexican Meatless Stuffed Peppers

Mexican Meatless Stuffed Peppers
  • Author: Marty Boyd
  • Yield: 6


  • 2½ cups cooked gluten free brown rice
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons coconut or olive oil
  • 1 – 12 ounce bag Mexican mix veggies(Zesty Corn & Black Bean Blend)
  • 1 – 14.5 ounce can petite diced tomatoes, drained
  • 3/4 cup shredded Mexican cheese blend
  • 3 tablespoons chopped fresh cilantro leaves
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder, or more to taste
  • Kosher salt and freshly ground black pepper, to taste
  • 6 bell peppers, tops cut, stemmed and seeded, reserving tops


  1. Preheat oven to 350 degrees. Spray a 13 X 9 inch baking pan with non stick
  2. spray.
  3. In a large skillet heat oil over medium high heat. Add onions and sauté until
  4. translucent. Add garlic, Mexican veggie mix, tomatoes, cilantro, cumin, chili
  5. powder, salt & pepper, cook until heated through. Mix in cooked rice and
  6. cheese.
  7. Spoon the filling into each each bell pepper cavity. Place on prepared baking
  8. dish, cavity side up, place reserved tops over filling and bake until the
  9. peppers are tender and the filling is heated through, about 25-30 minutes.
  10. Serve immediately.


This dish is meatless and gluten free.




Lobster Mac and Cheese

Lobster Mac and CheeseLobster Mac & Cheese

So, another Valentines Day has come and gone………We had a very lovely dinner of Lobster Mac and Cheese. I had been wanting to make this dish ever since I saw Ina Garten make it on the Barefoot Contessa on the Food Network several years back.

Confession time………..1. I am a total Food Network Junkie. I have been hooked on it from day one……2. I want to be the Barefoot Contessa.There is something about Ina Garten and her show that inspires me each and every time I watch it.

I wanted to make something special for Tim for Valentines dinner. Our local supermarket had lobster on sale, and we both love mac & cheese……..sooooo an idea was born! Lobster Mac and Cheese!

Now, when I say we love mac & cheese you must realize that what I am really speaking of is, of course………the boxed velveta & shells…………I know, I know, processed, out of the box……..but even us recipe creating, chefy, food bloggers sometimes just need a day off. Nothing fancy, easy, and lets be honest it really tastes good!!!!!!

But this was not the time for that, and I could not mix real lobster into boxed mac & cheese. So it had to be made from scratch.I tweaked the recipe I found on Food Network and I must say, the result almost put the velveta to shame…….OK it did!!! Continue reading “Lobster Mac and Cheese”