Chicken Tenders in Mushroom Dijon Sauce

This chicken dish I made yesterday was surprisingly good, so I decided to share it with you. Use good Dijon mustard since it is the star of the sauce. 

Tangy and flavorful Dijon sauce

Chicken Tenders In Mushroom Dijon Sauce

6-8 chicken tenders
6 baby bella mushrooms, sliced
1/2 cup chicken broth
2 Tbsp sherry or vermouth
2 Tbsp flour, for dredging and for sauce
1 Tbsp Dijon mustard, I used Grey Poupon
1/8 tsp dry thyme 
Salt and pepper to taste
Olive oil for pan frying chicken, 2-3 Tbsp

Lightly sprinkle salt and pepper on chicken tenders. Dredge them in flour, reserving 2 tsp of flour for the sauce. Brown the chicken in olive oil. Remove them and place them on a plate. Toss in sliced mushroom in the same frying pan and add 2 tsp of flour and sauté for a couple of minutes. Add thyme, sherry and chicken broth and deglaze the pan. Add Dijon mustard and mix well. Salt and pepper the sauce. Pour the sauce over the chicken.



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Spooky Funky Pumpkin

I saw this pumpkin at the grocery store, and I had to try it. It's kind of unusual looking, but when I baked it, it was just like an acorn squash. It's called Sweet Dumpling. How funky and cute is that?

Sweet Dumpling

It is naturally sweet.

Preheat oven to 350. Cut the pumpkin in half and scoop out the seeds. Place the cut pumpkin face down in the casserole dish that's been sprayed with Pam. Bake for 30 minutes.

Chicken in mushroom Dijon sauce, wild rice and Sweet Dumpling

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Stick them into your carved pumpkin! They glow in the dark!

Halloween Reese's Muffins

Cinnamon, cocoa and peanut butter?

We got up this morning, and we didn't have much to eat for breakfast in the fridge. So I decided to make some muffins with fun ideas. I flavored the batter with gingerbread cocoa mix and cinnamon and filled them with a little treat from a bag of halloween candy. A little bit of dark agave nectar tasted like molasses in these muffins and helped make them more moist than regular muffins. They were pretty good!

I made some with and some without Reese's Peanut Butter Cups.
Guess which ones went first.

Moist and gooey right out of the oven.

Halloween Reese's Muffins

1 cup all purpose flour
1 egg, beaten
1/2 cup milk
1 tsp baking powder
1/8 tsp salt
2 Tbsp sugar
2 tsp dark agave nectar (My hubby's idea to add this. Worked great!)
2 tsp gingerbread cocoa mix
Dash cinnamon
1 Tbsp pumpkin seeds
3 halloween Reese's Peanut Butter Cups

Gingerbread cocoa mix

Preheat oven to 350. Mix all of the ingredients in a bowl except for pumpkin seeds and Reese's cups. Fill the Pam-sprayed muffin pan with the batter and top them off with pumpkin seeds and Reese's cups. Bake for 20-25 minutes. 


Here are more muffin recipes!

• Bacon parmesan jalapeño muffins
• Rice flour muffins with white chocolate and pecans
• Earl grey muffins
• Honey cornbread muffins with real corn kernels 

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Today's Snack Attack!

Keeping them for myself this Halloween, sorry kids.

Another snack from my childhood is this chocolate-covered air puffed wheat. They are air puffed, not fried, till they are nutty and covered with sweet milk chocolate. The smell almost reminds me of a roasted nut stand in New York. They were always cheap growing up, and even a kid with a small change could buy them on the way home from school. I didn't tell my mother I ate the whole bag of this because she would not have approved of that before dinner! 

I will not give you chocolate at any time! You will thank me later.

You can see the shape of the puffed wheat.

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