Kat Eats



SYRACUSE — Midnight Snack: Sauteed Mushrooms

I got home about a half hour ago and I kept thinking about what to eat for a little midnight snack. I love anything chocolate-related, but tonight I raided my fridge and found a beautiful package of mixed mushrooms that I bought at Wegmans.

At the Wegmans in DeWitt, N.Y. there is a section right as you walk into the produce area that has chopped veggies in plastic-wrapped packages. The one I got, “Mushroom Blend,” was $3.70 and included white mushrooms, Portabello mushrooms and shiitake mushrooms.

After first rinsing them in a colander with water, I sauteed the mushrooms in EVOO (extra virgin olive oil) and balsamic vinegar on the stove for about 10 minutes on medium heat.

The balsamic gets soaked into the mushrooms for a delicious, tangy yet sweet taste. Each mushroom has its own distinct flavors: the white having a fluffy, lighter taste than the meaty, fleshy Portabello’s. The shiitakes have a tangier taste.

If you’re looking for something different at midnight, please try this too and tell me what you think! It’s an under $5 snack too, and you’re getting a serving (or two) of your daily vegetables. Yummy!

RECIPES — Easy Sweet and “Tangy” Chicken Tenders

I have been spending the past few days watching Food Network and Cooking Channel, watching its cooking shows and watching how the chefs make their various dishes.

Tonight I started off cooking dinner by making a box of Betty Crocker’s potatoes au gratin to be my side dish (YUMMY!). However, it was while watching Cooking Channel where I got the idea for my protein.

This recipe was inspired from chef Nigella Lawson, who has several cooking shows and cookbooks. On one of her episodes of Nigella Feasts, she dedicates an episode to cooking “Fun Food” for children (and adults!), including “Ritzy Nuggets“, “Blood & Guts Potatoes”, and “Slime Soup.”

As I watched her speak about the “Ritzy Nuggets” I heard her say how buttermilk or plain yogurt can really tenderize the chicken when making the chicken nuggets.

This is when my mind started to ponder…What if I took some flavored yogurt from the fridge, dunked some sliced “Tangy” marinaded chicken breasts from Wegmans in it, dredged them in bread crumbs and make some homemade chicken tenders?

Here’s the result:  light, slightly-crisp oven-baked chicken tenders with a tangy, yet sweet cherry taste to them, and just a hint of spice. These were delicious and very easy to make!

Sweet & "Tangy" Chicken Tenders with Ken's Thousand Island dressing on the side.

Easy Sweet & “Tangy” Chicken Tenders

Serves 1 – 2 people (depending on how hungry you are!)  🙂

2 Wegmans “Tangy” marinaded chicken breasts

1 cup Wegmans organic “vanilla on the bottom” super yogurt

1/2 can breadcrumbs


1. Preheat oven to 450 degrees.

2. Cut chicken breasts in to 1 – 1 1/2 inch slices.

3.  In medium bowl, dredge slices in yogurt for 5 minutes.

4. In another medium bowl, fill with breadcrumbs.

5. Dredge each “tender” in breadcrumbs. Place onto baking sheet.

6. Cook for 20-30 mins in oven, until tenders are golden brown.

7. Serve with sauce of your choice.


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