Hearing the word finger foods instantly brought me back to my childhood. We all know that kids now a days or even when I was still a kid, are fond of eating finger foods especially chicken tenders. I mean who does not love chicken tenders anyways?! I’ve got so much love for these to the point that I am still eating the crumbs that is left on the plate HAHA.
- Garlic Parmesan Chicken Tenders
YIELD: MAKES ABOUT 10
– 3/4 cup flour
– 3 eggs
– 2 Tbsp. lemon juice
– 1 cup panko bread crumbs
– 1/2 cup grated Parmesan
– 1 Tbsp. garlic powder
– 1/2 Tbsp. lemon zest
– Salt and pepper to taste
– 1 1/4-lb package of chicken tenders
– Olive oil cooking spray (or another preferred oil)
1. Preheat oven to 425°F/220°C.
2. Combine the egg and the lemon juice. In a separate bowl, combine the panko bread crumbs, Parmesan, garlic powder, lemon zest, salt, and pepper. Coat the chicken tenders in flour and shake off any excess. Then dredge in the egg and lemon juice mixture and allow excess egg to drip off. Coat with the panko bread crumb mixture, turning until evenly coated.
3. Lay chicken tenders flat on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. Spray additional cooking spray over the chicken tenders to help them brown.
4. Bake for 20-25 minutes (or until browned and chicken is cooked all the way through), flipping once halfway through.
Serve with your favorite dip and some veggies to add colours in your dish!
No guest will be able to resist this bite-size ball of oozy gooey goodness.
Cheese is everything. It’s definitely everyone’s favorite in pizza, as a dip for fries, chicken, nachos, and many more.
YIELD: MAKES 40
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko or plain dried breadcrumbs
- 1 teaspoon dried thyme
- Coarse salt and ground pepper
- 1 pound bocconcini (bite-size fresh mozzarella balls)
- 2 cups vegetable oil
- Tomato sauce, for serving
Preheat oven to 250 degrees. Place flour in a bowl. In another bowl, beat eggs. In a third bowl, combine panko with thyme. Season each with salt and pepper. Working with 2 bocconcini at a time, dredge in flour, shaking off excess, coat in egg, and roll in breadcrumbs, pressing gently to adhere.
In a small saucepan, heat vegetable oil over medium-high until pinch of breadcrumbs sizzles and floats to the top when added. Fry bocconcini, 4 at a time, until golden brown, turning occasionally, 2 minutes per batch. With a slotted spoon, transfer balls to paper towels to drain and season with salt. Keep warm in oven and repeat with remaining bocconcini. Serve with tomato sauce for dipping.
3. Nachos with Cheesy Beef
*Hey, that’s mine! It’s NACHOs (not yours)!*
Eating nachos can instantly make anyone’s day (especially my day).
No more long intros, just go along with the recipe below!
YIELD: MAKES 4
1/2 lb. lean ground beef
1/2 cup TACO BELL Thick & Chunky Salsa
4 cups tortilla chips (4 oz.)
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1/4 cup chopped onions
1/4 cup chopped tomatoes
1/4 cup sliced jalapeño peppers
1/4 cup sliced black olives
1/4 cup guacamole
- Brown meat in skillet; drain. Stir in salsa; simmer 2 minutes, stirring occasionally.
- Arrange chips on large microwaveable plate; top with meat mixture and cheese.
- Microwave on high to 2 to 3 minutes or until cheese is melted, rotating plate after each minute.
- Top with the remaining ingredients.