Pandemic Chicken Tenders

I would never have made these completely Whole30 chicken tenders if we were not in a pandemic lock down.

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I have had a couple successful Instacart deliveries.  Last weeks sat “ordered” for five days before it was actually ‘shopped’ by someone.  I kept getting messages that things were not available and would this substitution work.  Most were things like onion salt instead of onion powder.  Or the “share” size potato chips instead of a regular bag (cause its more chips that we need around here).  I just clicked “yes to all” and found three things later I probably would have said no to.

One item was instead of buttermilk to make cornbread I got a tube of buttermilk biscuits.  The kind you pop the tube and bake,  those are still in the fridge.  The other was a box of cornbread mix because they were out of cornmeal, that one I actually said yes to but it was before I knew I wasn’t getting the buttermilk.  Third were two chicken breasts instead of chicken thighs.

I can’t really recall the last time I bought chicken breasts.  But maybe because today I was thinking of my God-son who has a birthday next week and I was writing him a card I made chicken tenders.  As-in-I-Deep-Fried-Them.

I have not made these things in easily 20 years, maybe 25.  I used to only make them for my nieces and Godson.  Granted back then I used wheat flour and corn oil.  These were made with Arrowroot flour, cayenne in the breading and fried in olive oil.  They were pretty darn good too.

That was just two breasts cut up.  Leftovers will not be as good, but it was fun and “something” to do.

Puzzle me this

We finished a 2000 TWO THOUSAND piece puzzle today.  It was hard and took us a couple weeks of our “at home” time.  I was going to say spare time, but we have none of that.


This thing took up our entire coffee table.  There was no room for anything else.

AND we lost a piece, right there on the car fender.  Looking for that piece led us into todays chores.  We moved couches and vacuumed under everything, cleared the bottom of the table, reorganized it and dusted.  All to try and find this piece.  We didn’t.  Took it apart and put it away to get ready for the upcoming semester that starts tomorrow.

It is also my peak season starting at work so its great to start with a clean house and full fridge.  I made a veggie frittata this morning which I’ll be eating for a few days.  I also made turkey meatballs, prepped some potatoes, chicken wings, spaghetti squash, and made cornbread for Lori for the week.

Technically they are Turkey and Chorizo meatballs because I found Whole30 compliant chorizo and am very excited, its been a couple years since I’ve had any.


Sugar, sans Sugar

My morning was a juxtaposition of sugar.

First I made cupcakes and frosting to bring to work for my co-workers birthday.

Then I focused on making a Whole30 compliant cranberry sauce.  It ended up quite thick, very tart and tangy.  I sweetened it with dates and then a little pineapple.  I cooked some onion, celery, dates, ginger, manderine oranges, cranberries and then I tossed in a little pineapple to add another dimension.  I was expecting to put Chinese five spice in but was completely out (how does that happen???)  so I put in all the warming spices I could find, cinnamon, nutmeg, clove and ground ginger.


Food Prep Monday

The first thing I did this morning was grill some salmon that needed to be cooked today.  It made a lovely breakfast and leftovers.

After an hour at the gym and heading to sprouts for a few things, mostly cranberries and dates to create a new recipe tomorrow I headed home and dis some food prep for the week.

I fried some chicken wings in the air fryer, because they are awesome in there AND I don’t have to monitor or even check it.  Just take them out when they are done and put them away.

I also grilled the rest of the asparagus because like the salmon it too needed to be finished up.  I made some saffron rice for Lori and packaged that up.  Roasted some baby potatoes for the week.  Grilled a spaghetti squash and then mixed that with some puttanesca sauce.

Maybe having so much prepped at the beginning of the week will help me stay on course this week.  I wish I could just blame the off eating on the “holidays” but lets be honest that hasn’t even started yet.

More likely its just been stress, too much to do in too few hours, off schedule and that cycle that poor choices creates in the brain to keep you making them.

Tomorrow morning I’m making cupcakes…..insert mad laughter here….  Its true though.  They are for work and I also have some green beans I need to cook and maybe a turkey meatloaf or something since I will be in the kitchen for the cupcakes.