Chicken Tender Nachos. Chicken tenders are one of my favorite pieces of the yard bird! Always moist and tender, quickly cooked, and crazy adaptable to many tastes and flavors.
When I worked at the Manor I used to cook up a huge iron skillet of Chicken tenders to put into the refrigerator them to snack on every week. Simply seasoned and quickly cooked, they were a real favorite!
I had some chicken tenders I wanted to use up and spied this recipe for Texas Chicken Nachos on Real Food By Dad. They not only looked delicious but are low carb and low GI.
This makes them very Diabetic friendly. How could I resist! As a Diabetic I am always looking for recipes which promise delicious flavors but are keto friendly, low carb and low GI as well!
Chicken tenders are one of those things that are really delicious and easy to cook and use. They do have a tough tendon running through them however. I always ALWAYS remove this as I find it a bit unpalatable.
The tendon is a white piece of connective tissue that helps the muscle of the meat attach to the bones. It is not inedible, but it can be rather tough and rubbery when cooked. I find it best to remove it. This is very easily done.
Place the tender, top side up, on a cutting board, with the pointy end facing you. Using a piece of paper towel, firmly grasp the white end of the tendon between your pincher fingers.
Using a sharp knife at a 30 degree angle, trap the tendon between your knife and the cutting board.
Slowly, holding the tendon firmly, wiggle the knife back and forth to reveal more of the tendon, and get a better grip on it.
Once you have a solid grip on the first inch or so of the tendon, you should be able to hold it firmly and slide the angled knife against the board to cut the tendon out without damaging the meat.
You can also watch a video on how to do it here on YouTube. She uses a fork and a piece of paper towel.
I am a huge fan of Tex Mex flavors, and these chicken tenders are loaded with them. From the spicy coating mix, to the cheese, to the crunchy mix of toppings you choose to load them up with!
I like a mix of peppers, bacon, onion and olives, but you can use whatever you enjoy. I also served them with some tasty dips. Guacamole and Sour cream. Salsa would also be good. You could serve some rice or pasta with these as well, if you are not watching your carb count.
I have to show you this new form of Guacamole I discovered in the grocery shop the other day. It's in a tube! I wish I could calculate how much ready made guacamole I have thrown away in my life time.
As a single person I just can't get it eaten up fast enough without it going brown and nasty. This squeeze tub of guacamole prevents that from happening and is so easy to use. Just squeeze it into a bowl and dip away!
The leftovers are stored easily in the refrigerator and apparently it will stay nice and green for up to 14 days! I am impressed and its delicious too! Love, LOVE, LOVE!
WHAT YOU NEED TO MAKE CHICKEN TENDER NACHOS
It looks like a lengthy list, but most of it is spices. Don't let that put you off!
For the spice mix:
- 3/4 tsp of fine sea salt
- 3/4 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
For the chicken:
- 3/4 pound (340g) chicken tenders, trimmed
- 1/2 TBS avocado oil (or whatever oil you like to use)
You will also need:
- 3/4 cup (65g) grated Tex Mex blend cheese
- 2 TBS chopped peppers
- 1 spring onion chopped or 1 TBS chopped red onion
- 6 kalamata olives pitted and chopped
- 3 slices of streaky bacon cooked and crumbled
- Guacamole, salsa, and or sour cream for dipping
You can use whatever cheese and toppings you enjoy on these. I like the Tex Mex blend of cheese. It is a mix of mozzarella, cheddar and spicy Monterey Jack cheeses. Very tasty!
I use Kalamata olives. Did you know that the black olives you buy at the shops in cans are not naturally that color? They are treated chemically to turn them black. I have only just learned this myself and so I have decided only to use Kalamata or some other naturally black olives.
HOW TO MAKE CHICKEN TENDER NACHOS
They really are very easy to make. A new favorite!
Whisk together all of the spice blend ingredients. Toast them in a dry skillet over medium heat until quite fragrant. Allow to cool
Preheat the oven to 350*F/180*C/gas mark 4. Line a baking tray large enough to hold the chicken tenders in a single layer without touching.
Trim the tendon from all of the chicken tenders. Sprinkle with the cooled spice mixture and rub it in to coat them. Drizzle with the oil and rub the pieces together to evenly coat them with the oil.
Place them onto the baking sheet in a single layer without touching. Roast in the preheated oven for about 4 minutes. Flip over and roast for a further 3-4 minutes.
Remove from the oven and increase the oven temperature to 425*F/220*C/ gas mark 7.
Place the chicken tenders in an iron skillet and sprinkle with the cheese. return to the oven until the cheese melts, about 3 to 4 minutes. (You can also just leave them on the baking sheet, just scrunch them closer together.)
Remove from the oven and sprinkle with the chopped peppers onions, bacon and olives.
Serve immediately with your choice of dips.
I enjoyed mine with some tasty guacamole and some dairy sour cream. They were absolutely delicious. I will definitely be making these again.
If you are wanting to make a heartier meal, add some cooked rice or pasta. Or even warmed tortillas to wrap them in. But, to be honest, they are fabulously tasty just as they are!
TEX MEX SMASHED POTATOES - When done these potatoes are golden brown and crispy with plenty of melted cheese on top. I serve them with a spicy yogurt drizzled over top and some chopped spring onions for the win!
TEX MEX PASTA SALAD - This easy to make salad is a delicious mix of cooked bow tie pasta and crisp fresh vegetables . . . . peppers, onions, corn niblets . . . tinned black beans, ripe avocado, ripe garden cherry tomatoes . . . and a punchy tex mex dressing.
SHEET PAN CHICKEN FAJITAS - Simple, simple, simple. Everything gets tossed together and baked to perfection on a sheet pan, ready to wrap up in soft warm tortillas. Quite simply delicious.
Yield: 2
Chicken Tender Nachos
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
These make a fabulous starter or a main dish, depending on how you choose to serve them. Serve with guacamole and sour cream for dipping. As is they are low carb and keto, and might I add incredibly delicious!
Ingredients
For the spice mix:
- 3/4 tsp of fine sea salt
- 3/4 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
For the chicken:
- 3/4 pound (340g) chicken tenders, trimmed
- 1/2 TBS avocado oil (or whatever oil you like to use)
You will also need:
- 3/4 cup (65g) grated Tex Mex blend cheese
- 2 TBS chopped peppers
- 1 spring onion chopped or 1 TBS chopped red onion
- 6 kalamata olives pitted and chopped
- 3 slices of streaky bacon cooked and crumbled
- Guacamole, salsa, and or sour cream for dipping
Instructions
- Whisk together all of the spice blend ingredients. Toast them in a dry skillet over medium heat until quite fragrant. Allow to cool
- Preheat the oven to 350*F/180*C/gas mark 4. Line a baking tray large enough to hold the chicken tenders in a single layer without touching.
- Trim the tendon from all of the chicken tenders. Sprinkle with the cooled spice mixture and rub it in to coat them. Drizzle with the oil and rub the pieces together to evenly coat them with the oil.
- Place them onto the baking sheet in a single layer without touching.
- Roast in the preheated oven for about 4 minutes. Flip over and roast for a further 3-4 minutes.
- Remove from the oven and increase the oven temperature to 425*F/220*C/ gas mark 7.
- Place the chicken tenders in an iron skillet and sprinkle with the cheese. return to the oven until the cheese melts, about 3 to 4 minutes.
- Remove from the oven and sprinkle with the chopped peppers onions, bacon and olives.
- Serve immediately with your choice of dips.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks so much for visiting! Do come again!
Occasionally I like to bake myself some muffins to enjoy in the mornings or with a hot cup of herbal tea mid-morning or afternoon. I have my favorites but I found myself with some applesauce that needed using up today and so decided to look for an applesauce muffin recipe to try.
I discovered one on a blog called Beat Bake Eat. They looked fairly simple and I had everything I needed in the house to make them. As you know I am not one for complicated things.
They looked really delicious as well. I didn't need 12 muffins however, so I cut the recipe in half to make only six large, or 8 medium muffins. (Disclosure, I made 8 medium muffins.)
I added some cloves to the spice mixture as cloves go so well with the flavor of apples, and I also added a hefty handful of dried currants as I have a huge bag of them to use. You could also use raisins, or even toasted walnuts!
And, of course, you can leave them just plain!
They came out lovely and moist and filled with delicious flavor. I gave some to my sister for them to enjoy and saved the rest for myself to use over the next couple of days.
Of course I couldn't resist eating one right away. Oh boy, it was some good! Tasty tasty!
WHAT YOU NEED TO MAKE SOUR CREAM APPLESAUCE MUFFINS
Simple every day ingredients. I had those little individual serving sized cups of unsweetened applesauce and that is what I used. It took one and then most of another.
- 1/4 cup (50g) granulated sugar
- 1/4 cup (50g) packed soft light brown sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/4 cup (30g) full fat sour cream
- 1 large free range egg
- 1 tsp vanilla extract
- 3/4 cup (180g) unsweetened applesauce
- 1/4 cup (60ml) canola oil
- 1 cup (140g) plain all purpose flour
- 1/2 cup (45g) dried currants or raisins (optional)
Those individual cups of unsweetened plain applesauce are ideal for recipes such as this one. I like to snack on them, but they also are just the right size to pop open for a recipe like this without having to open a huge jar and then have it go to waste.
If you don't have any sour cream but you do have full fat plain yogurt you can use that in its place. You can leave out the currants, but I love currants and raisins in my buns so I added them.
HOW TO MAKE SOUR CREAM APPLESAUCE MUFFINS
These muffins go together a bit differently than the usual muffin, but if you remember to mix the flour in at the end, just until combined, there is no reason you cannot have success!
Preheat the oven to 350*F/180*C/ gas mark 4. Butter six large muffin cups and line with paper.
Whisk together both sugars, the soda, baking powder, salt and the spices.
Stir in the sour cream, egg and vanilla, mixing everything together well. Whisk in the applesauce and the oil.
Stir in the flour and the currants/raisins just to combine.
Divide the batter between the muffin cups filling them 3/4 full.
Bake for 25 minutes until well risen and the tops spring back when lightly touched. A toothpick inserted in the center should also come out clean.
Cool in pan for five minutes, then carefully tip out onto a wire rack to finish cooling.
These muffins were really nice as is. I really enjoyed them. Delicious warm and even cold several hours later on!
Baking them in a medium muffin tin made them just the right size for me. You can do as you wish however, if you like larger muffins, do use a larger tin!
ORANGE, DATE AND OAT MUFFINS - Moist and delicious with lovely bits of a real chopped orange, and chopped dates. Wholesome and nutty from the use of old fashioned large flake oats. Scrumptious!
CRANBERRY, ORANGE AND PISTACHIO MUFFINS - Moist and flavor filled muffins with just the right balance of tang and sweetness. The cranberry and pistachio topping is really pretty and adds loads of interest.
CINNAMON ROLL MUFFINS - If you are a fan of cinnamon rolls, you will fall in love with these delicious muffins. Riddled with plenty of cinnamon sugar ripples and sweetly glazed, these tasty muffins always go down a real treat!
Yield: 6
Sour Cream Applesauce Muffins
Prep time: 5 MinCook time: 25 MinInactive time: 5 MinTotal time: 35 Min
Soft, moist and beautifully spiced. A lovely mid morning or portable snack.
Ingredients
- 1/4 cup (50g) granulated sugar
- 1/4 cup (50g) packed soft light brown sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/4 cup (30g) full fat sour cream
- 1 large free range egg
- 1 tsp vanilla extract
- 3/4 cup (180g) unsweetened applesauce
- 1/4 cup (60ml) canola oil
- 1 cup (140g) plain all purpose flour
- 1/2 cup (45g) dried currants or raisins (optional)
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter six large muffin cups and line with paper.
- Whisk together both sugars, the soda, baking powder, salt and the spices.
- Stir in the sour cream, egg and vanilla, mixing everything together well. Whisk in the applesauce and the oil.
- Stir in the flour and the currants/raisins just to combine.
- Divide the batter between the muffin cups filling them 3/4 full.
- Bake for 25 minutes until well risen and the tops spring back when lightly touched. A toothpick inserted in the center should also come out clean.
- Cool in pan for five minutes, then carefully tip out onto a wire rack to finish cooling.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting. Do come again!
I am a sandwich lover. I am with the Brits on this one. I have never met a sandwich I didn't like and enjoy. Over in the U.K. they have whole shops dedicated to sandwiches. The British love their sandwiches.
They are also huge fans of the burger. I am not so fussed over regular burgers, but if its a turkey burger or a chicken burger, I am all in!
I am really fond of a good BLT (Bacon Lettuce and Tomato) sandwich. Today I decided to take that idea and combine it with a grilled chicken burger, not a ground chicken burger, but a grilled chicken breast burger.
So what you have here is a toasted brioche bun topped with a BBQ spice grilled chicken breast, crispy bacon, sliced tomato and an arugula baby spinach leaf topping.
I also created a lush garlic and chive aioli mayo dressing, and I cooked some tasty sweet potato wedges on the side for a complete meal.
I like to make my own spices and rubs if I can. This is one that I found here and adapted for use in my own kitchen. One of the reasons I like to make my own rather than buy already made blends is that I can control what goes into them. No msg or preservatives.
HOMEMADE BBQ SEASONING
1/4 cup (48g) maple sugar or (50g) granulated sugar
(I don't recommend using brown sugar as the moisture in it
will cause the mixture to clump)
2 TBS smoked paprika
1 TBS garlic powder (not salt)
1 TBS onion powder (not salt)
1 TBS dry ground mustard powder
2 tsp chili powder
1-1/2 tsp thyme dried
1-1/2 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground black pepper
1/4 tsp cayenne
1 TBS Kosher salt (optional)
HOW TO MAKE BBQ CHICKEN BLT'S
I used some of this tasty rub on my sweet potato wedges as well. I find that sweet potato wedges and fries can get a bit soggy for some reason, so today I tried adding some fine dry bread crumbs to the spice mixture I coated them in prior to roasting.
It helped to keep them somewhat crisp, but I am not sure if there is any way that you are every going to get them totally crisp in the home. In any case they were delicious, especially dipped in some of that aioli mayo!
WHAT YOU NEED TO MAKE BBQ CHICKEN BLT'S
It does look like a long list of ingredients, and it is, but these go together very quickly and are fabulously tasty. There is more than one component to the recipe. You have the fries, the burgers and the garlic mayo. You can be enjoying them in about half an hour's time. You, of course, don't need to do the wedges or the garlic mayo if you don't want to.
For the sweet potato fries:
- 2 medium/large sweet potatoes
- 1/4 cup (30g) Italian dry bread crumbs
- 1 TBS light olive oil
- 1 TBS BBQ spice
- salt and black pepper to taste
For the chicken:
- 2 small chicken breast fillets (about 5 ounces/145g each)
- 1 TBS BBQ spice
- salt and black pepper to taste
- 1 TBS light olive oil
- 1 TBS BBQ sauce
You will also need:
- 4 rashers streaky bacon, halved
- handful of fresh baby spinach and baby arugula (rocket)
- 1 beefsteak tomato
- 2 brioche buns, buttered and toasted on the cut sides
- 1/2 cup (110g) mayonnaise
- 1 TBS finely chopped chives
- 1 small clove chicken, peeled and grated
Use the smoothest sweet potatoes that you can. I try to buy medium sized potatoes with an almost egg shape. These make wedges that are all basically the same size.
I used dry Italian bread crumbs, but you can use any fine dry bread crumbs, or leave them out altogether if you wish. I do recommend that you use them however!
I like to use a bun that is not totally fresh. That way they don't fall apart as easily when you are eating your burger. Toasting the cut sides briefly in the oven does freshen them up.
I like the baby arugula (rocket) and spinach mix. It is fresh and crisp and green. The arugula adds a nice hint of heat.
These really go together very quickly and are very simple and easy to make. Why pay a fortune for a sandwich like this in a restaurant when you can make a much tastier one at home yourself!
Preheat the oven to 450*F/230*C/ gas mark 7. Line a baking tray with some baking parchment.
Wash the sweet potatoes and dry well. Cut into 1/2 inch wedges. Place into a bowl and toss together with the oil, bread crumbs, spice, some salt and some pepper. Coat them well and then spread out on the baking sheet. Roast in the preheated oven for 25 minutes.
Pat the chicken pieces dry with some paper towels and then season generously on both sides with the BBQ spice and some salt and pepper.
Heat the oil in a skillet and then brown the chicken pieces until golden brown on both sides, about 2 minutes per side. Transfer to the baking sheet in the oven, brush with the BBQ sauce and roast for a further 8 to 10 minutes.
Cut the rashers of bacon in half crosswise. Wipe out the skillet and then add the bacon. Cook over medium heat, turning occasionally until the bacon is crispy. Remove and keep warm.
Whisk together the mayonnaise with the garlic and the chopped chives. Set aside. Slice the tomato into four thick slices. Toast your buns.
Cut each chicken breast in half horizontally to make two thinner pieces. Spread some of the garlic mayonnaise onto the bottom half of each bun and top each with the chicken slices. Top the chicken with the bacon, tomatoes and then the greens. Place the top bun on top.
Serve hot with the sweet potato wedges alongside. If you have any garlic mayo left, it makes a great dip for the fries.
This was a really delicious and satisfying sandwich. The addition of the sweet potato wedges turned it into a full meal. You can of course not bother with them, or use a ready made frozen variety.
If you are not overly fond of the flavor of garlic, then use only half a clove in the garlic mayo, or leave it out altogether!
If you are looking for something simple to cook for your honey for supper tonight, you can't really go wrong with one of these!
If you are fond of the burger or the hot sandwich, you might also enjoy these!
HERBED TURKEY BURGERS - Ground turkey flavored with parsley, sage, rosemary and thyme. Two thin patties sandwiched together with a pat of butter in the middle to keep them nice and moist. Grilled to perfection, topped with cheese and served with all of your favorite burger toppings!
HONEY HOT CHICKEN BURGERS - Pounded chicken breasts with a buttermilk coating, baked until crispy. A mix of honey, spice and buttery is brushed on the finished pieces of chicken as a lovely finishing touch. Served in toasted buns with shredded lettuce and crisp bacon! So delicious!
Yield: 2
BBQ Chicken BLT's
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
A beautiful sandwich, simple to make with all the elements of a BLT. Spicy sweet potatoes are served on the side. A complete meal for two!
Ingredients
For the sweet potato fries:
- 2 medium/large sweet potatoes
- 1/4 cup (30g) Italian dry bread crumbs
- 1 TBS light olive oil
- 1 TBS BBQ spice
- salt and black pepper to taste
For the chicken:
- 2 small chicken breast fillets (about 5 ounces/145g each)
- 1 TBS BBQ spice
- salt and black pepper to taste
- 1 TBS light olive oil
- 1 TBS BBQ sauce
You will also need:
- 4 rashers streaky bacon, halved
- handful of fresh baby spinach and baby arugula (rocket)
- 1 beefsteak tomato
- 2 brioche buns, buttered and toasted on the cut sides
- 1/2 cup (110g) mayonnaise
- 1 TBS finely chopped chives
- 1 small clove chicken, peeled and grated
Instructions
- Preheat the oven to 450*F/230*C/ gas mark 7. Line a baking tray with some baking parchment.
- Wash the sweet potatoes and dry well. Cut into 1/2 inch wedges. Place into a bowl and toss together with the oil, bread crumbs, spice, some salt and some pepper. Coat them well and then spread out on the baking sheet.
- Roast in the preheated oven for 25 minutes.
- Pat the chicken pieces dry with some paper towels and then season generously on both sides with the BBQ spice and some salt and pepper.
- Heat the oil in a skillet and then brown the chicken pieces until golden brown on both sides, about 2 minutes per side. Transfer to the baking sheet in the oven, brush with the BBQ sauce and roast for a further 8 to 10 minutes.
- Cut the rashers of bacon in half crosswise. Wipe out the skillet and then add the bacon. Cook over medium heat, turning occasionally until the bacon is crispy. Remove and keep warm.
- Whisk together the mayonnaise with the garlic and the chopped chives. Set aside.
- Slice the tomato into four thick slices.
- Toast your buns.
- Cut each chicken breast in half horizontally. Spread some of the garlic mayonnaise onto the bottom half of each bun and top each with the chicken slices. Top the chicken with the bacon, tomatoes and then the greens. Place the top bun on top.
- Serve hot with the sweet potato wedges alongside. If you have any garlic mayo left, it makes a great dip for the fries.
Thanks so much for visiting. Do come again!
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