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Sometimes you just gotta Shake…'N Bake. And when

Sometimes you just gotta Shake...'N Bake. And when gruyere and panko breadcrumbs are involved, you know the outcome will be reeeeeal nice. 👌🏻👌🏻👌🏻
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Shake 'N Bake Chicken Tenders is a 6-Ingredient recipe, where more than likely you have three of the required ingredients: salt, pepper and eggs. All you'll need to pick up at the store is gruyere cheese and chicken tenders.
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Have fun with this one! Oh! Also, we love dipping them into Blue Cheese Sauce (you can find the recipe on A Pleasant Little Kitchen) and serving them with Smothered Tomatoes (found in my cookbook, The Ultimate 5-Ingredient Cookbook, page 127).
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The Shake 'N Bake Gruyere Chicken Tenders recipe is below or you can also find it on A Pleasant Little Kitchen! #apleasantlittlekitchen

2 lbs chicken tenders
2 eggs, whisked in a flat-bottomed bowl
1 cup panko breadcrumbs
2 cups grated gruyere
1 tsp kosher salt
ground pepper
canola oil spray

Heat an oven to 425 degrees F. Line a sheet pan with foil. Lay a cooling rack on top of the sheet pan and spray with canola oil. Set aside.

In a gallon-sized sealable plastic bag, add 1/2 cups breadcrumbs, 1 cup of grated gruyere and 1/2 teaspoon kosher salt. Seal the bag and shake to thoroughly combine. Set aside.

In a flat bottom bowl (I use a glass pie pan), whisk the two eggs. Dredge the chicken tenders in the egg wash. Place the chicken on the cooling rack to drain for a few minutes.

Working in batches, place half of the chicken into the plastic bag. Shake the chicken until the tenders are thoroughly coated. Add the coated tenders back onto the cooling rack.

Add the remaining breadcrumbs, gruyere and salt into the sealable bag. Shake to evenly distribute. Place the remaining chicken tenders into the bag and shake once more to coat.

Add the tenders to the cooling rack. Evenly distribute pepper to taste on top of the tenders. Place the chicken into the oven and bake for 25 minutes or until the chicken reaches 160 degrees.

Remove and let cool for 5 minutes. Serve warm and salt to taste.

It’s a good day when theres little to do and the

It’s a good day when theres little to do and the smoker is hot.! If this is your weekend fate, I have a recipe for you. 🐖🧅🔥

Smoked Sausage and Rice Stuffed Sweet Onions is a fun and delicious way to use local @tx1015onions. The size is perfect for stuffing. The recipe is below. Enjoy! #ad #TX1015SweetOnions #TexasProud #FoodieCollab #FoodieFriends #apleasantlittlekitchen

4 to 6 Texas 1015 Sweet Onions
extra-virgin olive oil
1 to 1 1/2 tsp barbecue rub, divided
1 1/4 to 1 3/4 tsp kosher salt, divided
1/2 lb bulk Italian sausage, cooked
1 1/2 cups medium-grain rice, cooked
3/4 cup diced orange bell pepper
2 tsp red wine vinegar
1/2 cup whipped cream cheese
1/4 tsp kosher salt
2 tbsp unsalted butter, diced into small pieces

Instructions:
Prepare the smoker for indirect heat, between 225 and 275 degree F.
Make four to six foil “rings” by taking a thin strip of foil, rolling it tight and securely connecting the two ends. Set the foil rings aside.

While the smoker heats up, prepare the onions. Slice off the root of the onion, to make a flat bottom. Make sure to remove the roots while keeping the hardy base of the root intact. This will ensure the onion maintains its shape and keeps liquid from leaking out. Cut one inch off of the top of the onion.

Using a spoon, scoop out the inside of the onion, leaving a 1/2-inch wall of onion and creating a hollowed-out, bowl-like onion. Set aside in a casserole dish.

Lightly coat the exterior and interior of the onions with olive oil. Add 1/4 tsp of kosher salt and 1/4 tsp of barbecue rub to the onion (exterior and interior of each onion).
In a medium-sized bowl, thoroughly combine the cooked sausage, cooked rice, bell pepper, cream cheese, vinegar and 1/4 teaspoon of salt. Taste the mixture and adjust the salt content. Add the rice and sausage filling into the onions. Top the onions with the butter pieces.

Place the foil rings onto the grill. Place onions onto the rings and smoke for 1 to 1 1/2 hours, or until the onions are softened but retain their shape. Remove the onions and serve warm.

Just a reminder that an organized pantry makes for

Just a reminder that an organized pantry makes for an easier, more pleasant cooking environment. A happy space makes a happy cook, who creates happy food. 💜
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About once a month my pantry needs a bit of a clean-up. From half used bags of pasta to an array of scattered dry goods— tidying these odds and ends can be life giving. I actually look forward to this day. It helps me clear my mind and reminds me of all the delicious ingredients waiting to be used.
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I hope this encourages you to dive into your pantry space. If you need any tips on organizing, comment below. I would love to give you tips on what works in my space! #apleasantlittlekitchen #apleasantlittlehome