how to make Spicy Chicken Tenders with Honey-Mustard

Ingredients

Vegetable oil cooking spray

Honey-Mustard:

1/3 cup honey

1/3 cup Dijon or whole-grain mustard

Breading:

1 cup all-purpose flour

1 tablespoon kosher salt, plus extra for seasoning

3 large eggs, at room temperature, beaten

3 tablespoons hot sauce (recommended: Tabasco)

1 cup cornmeal

2 tablespoons chili powder

1 teaspoon cayenne pepper

1 1/2 pounds chicken tenders, halved lengthwise

Olive oil, for drizzling

Kosher salt

Directions

Put an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Spray a heavy baking sheet liberally with vegetable oil cooking spray. Set aside.

Honey-Mustard: In a small serving bowl, mix together the honey and mustard until smooth. Set aside.

Breading: In a medium bowl, mix together the flour and 1 tablespoon salt. In a second medium bowl, whisk together the eggs and hot sauce. In a third medium bowl, mix together the cornmeal, chili powder and cayenne pepper. Dredge the chicken in the flour and then into the egg mixture. Allow any excess egg mixture to drip off and coat the chicken in the cornmeal mixture. Arrange the breaded chicken in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt, to taste. Bake until golden and cooked through, about 15 to 17 minutes.

Arrange the chicken on a platter and serve the honey-mustard alongside.

how to cook Roman-Style Chicken

Ingredients

4 skinless chicken breast halves, with ribs

2 skinless chicken thighs, with bones

1/2 teaspoon salt, plus 1 teaspoon

1/2 teaspoon freshly ground black pepper, plus 1 teaspoon

1/4 cup olive oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

3 ounces prosciutto, chopped

2 cloves garlic, chopped

1 (15-ounce) can diced tomatoes

1/2 cup white wine

1 tablespoon fresh thyme leaves

1 teaspoon fresh oregano leaves

1/2 cup chicken stock

2 tablespoons capers

1/4 cup chopped fresh flat-leaf parsley leaves

Directions

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

Slow Cooker Macaroni and Cheese

Ingredients

Cooking spray

8 ounces elbow macaroni, cooked

One 12-ounce can evaporated milk

1 1/2 cups whole milk

1/4 cup (1/2 stick ) of butter, melted

1 teaspoon salt

Dash of pepper

2 large eggs, beaten

Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)

Dash of paprika

Directions

In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.

Cook's Note

If you don't have a slow cooker, grease a 9-by-13-by-2-inch pan with butter, add the mixture and bake at 350 degrees F for 50 minutes.