Chicken Tenders
Tater Tots
Honey Mustard Sauce
Ranch Dressing
Chipotle Ketchup
Strawberry Ice Cream
Bread Pudding
Caramel Sauce
Every Thursday we bowl, by "we" we mean Molly 1 bowls while Molly 2 visits the bar and her denture wearing friend. After many hours of bowling Molly 1 works up an appetite and craves chicken tenders from the grease pit cafe attached to the bowling alley. Those grease filled pockets of joy were our inspiration for tonight's dinner.
The first items that the two Mollys made separately were the desserts. We decided that it is best to make the desserts first. That way the dessert can cool or set or you know firm up.
The strawberry ice cream was ridiculously easy. I (Molly 1) had just been gifted an ice cream maker, which does all the work for you. Most ice cream makers come with an instruction booklet that has recipes to follow, however I used one that I got online that was no cook, no prep, just shove it in there. The ice cream tasted amazing, but did not have enough time to freeze. MAKE YOUR DESSERTS FIRST!
The bread pudding was easy; the end. The one tweak I (Molly 2) made on the recipe was using Hawaiian Sweet Bread and toasting it before pouring the sauce over it. Also I made a really easy caramel sauce that took literally 7 minutes and turned out divine.
Next we made the untatered tater tots. The recipe was a little confusing to follow and we stumbled our way through it learning that with tater tots you either have to deep fry them or they're not tots. The way we cooked ours was to pan sear them, getting all sides brown and crispy, and then putting them on a baking sheet and throwing them in the oven for twenty minutes. They were more gregoire-ish to be nice, but in reality they were like the dense knishes from central park. The one highlight was that they were seasoned to perfection.
So many sauces. We made ranch, Molly 1's favorite all time forever sauce, honey mustard, and chipotle ketchup, Molly 2's favorite sauce for everything including rice topping for breakfast. The sauce recipes were easy to follow and we found that we had a majority of the ingredients already on hand.
Chicken good. I am happy. Thanks to the Neely's down home cooking recipe, the chicken was the star of our meal. It was juicy and light and crisp, exactly how chicken tenders should be. We were pleasantly surprised that the chicken turned out so well since neither of us have ever cooked fried chicken before. We tweaked the recipe because we forgot the cayenne pepper and instead used more of an Italian style seasoning, which was harmonious with all of our dipping sauces.
As a side note the two Molly's went on a hiatus for two weeks without blogging. We did make a chicken pot pie and Korean food, but had one too many to write the posts. :-)
Overall this meal would be our second favorite that we have created thus far. (#1 Indian!!)
Recipe Links:
Chicken Tenders
Tater Tots
Ranch Dressing
Chipotle Ketchup
Strawberry Ice Cream
Bread Pudding
Caramel Sauce
