A few good pins

Have you guys read the blog Pintester? She’s basically hilarious and tests out pins that people rave about – from food to crafts, she does them all. What is even more fun about it is that she is no Martha Stewart, so she makes the rest of us feel good about ourselves.

While I do not document nearly as well as the Pintester, I have tried two food pins that I wanted to share.

1- Because they take next to no time at all to cook.

2- Because for the amount of time they took, they were really pretty darn good.

Recipe 1: Cornflake Chicken Tenders from Plain Chicken

1/2 cup crushed cornflakes
1/2 cup parmesan cheese
2 Tbsp Ranch dressing mix
2 eggs
1 Tbsp milk
1 lb chicken tenders
Heat oven to 450. Line cookie sheet with foil; spray with cooking spray.
In a shallow dish, combine cornflakes, cheese, and ranch mix, set aside. In another shallow dish whisk together eggs and milk. Dip chicken tenders into egg mixture; then coat in cornflake mixture. Repeat - dip in egg mixture and back in the cornflake mixture. Place double coated chicken tenders on cookie sheet and spray with cooking spray.
Bake 12-14 minutes.

We had these tonight for dinner and they were super easy and took maybe 8 minutes to prep. Probably a lot less for most of you…I am a super slow cook. If I were to make this again, I would take my left over cornflake/cheese/ranch mix and make little crispy bites to eat. The crust was that good!

Recipe 2: Parmesan Chicken Bake from My Kitchen Escapades

Parmesan Chicken Bake
(adapted from Food.com)
6 chicken breasts
1 C greek yogurt
1/2 c fresh parmesan cheese, plus more for the top
1 1/2 tsp seasoning salt
1/2 tsp pepper
1 tsp garlic powder
1. Preheat oven to 375 degrees and spray the inside of a 9x13 glass pan. Lay the chicken inside the pan.
2. Mix together the remaining ingredients and spread evenly over each piece of chicken, being sure to cover all the exposed raw meat (so it doesn't dry out.) Sprinkle on a bit more fresh parmesan over all the chicken.
3. Bake for 45 minutes.

I had this last week for dinner and it took about 4 minutes to prep and was really good. I loved the topping and served it with some roasted cauliflower.


  1. I am just impressed that you cooked anything at all. Despite restaurant school, I am still a "cut film to vent" kind of gal.

  2. I pinned the second one. Now I need to make it :) I trust you more than "One pinned said..."

  3. And by pinned, I mean pinner!

  4. WHY.



    (YUM!!!) ;)

    And these sound like something I wouldn't totally ruin.. haha!

  5. Pinned and pinned. Just in time for August menu planning!

  6. Both of these sound delicious!


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