Ranch Chicken Tenders

My yummy ranch tenders.

My girls love chicken nuggets dipped in ranch dressing. And I was tired of plain baked boneless chicken breast and not having the girls eat it, so I adapted a friend’s recipe for Ranch Chicken Bites. Her’s required a deep fat fryer which I don’t have.

I took about two pounds of boneless chicken breast and cut it up into tenders and bites. I marinated the cut up breast in ranch dressing overnight.

After the chicken marinated, I rolled the pieces in breadcrumbs. Baked them in the oven at 350 F for about 20 minutes.  The bites came out very tender and a bit light on the ranch flavor. I need to add ranch powder to the breadcrumbs just to see how it would taste. This was a big hit with my girls!

In the Kichen again.

I baked two loaves of wheat bread yesterday. I’m out of wheat germ so my bread isn’t as yummy as I like it. I used 2 cups of whole wheat flour to about 3 cups of AP flour. I’m still using the wheat gluten. I’m getting good rise and great texture. My only complaint is I think I’m putting the loaves in before they have a good rise in the pans. I score the tops but I don’t seem to get any oven rise. Could it be the yeast I’m using? I’m using the rapid rise / bread machine yeast. I’ve got to look into it.

I’m still having problems with my hands. I have to wash my hands and disinfect every time I touch the dough. It’s barely enough to keep my hands flexible.

Today is my hubby’s birthday. I stayed up late last night and baked a chocolate cake. It’s sitting on the counter looking so yummy. I don’t know how he didn’t cut a piece for lunch.

Wheat Bread

Yesterday I made some yummy wheat bread. I had a chance to work on it while my daughters were down for naps. It was the first time they were both asleep. It was nice getting my hands in the dough without worrying that I’m going to have to stop and clean up to tend to them.

I made Woman’s Day cookbook’s recipe for sandwich bread and adapted it for whole wheat.
I used 1 1/2 C whole wheat flour, 1/2 C wheat germ, 4 tsp of wheat gluten and the rest AP flour for the dry ingredients. I had never used wheat gluten before. I am very happy with the results. When I’ve made wheat bread before it’s always been a dense hard loaf. These loaves came out soft. They rose well, held their shape and the grain was perfect. And the taste was great.

Because of the basic economies that we are having to take, I don’t think that we will be purchasing bread anymore. Just for the taste alone, I don’t think I’m going back. The only downside, if there is one is that I’m sore. I do the kneading by hand so ten minutes is a bit of a workout. Well, said that way it’s not so much of a downside after all. I need to find ways to stay active and being sore tells me that I’m out of shape. Hopefully it won’t last too long.

I’m curious what the exact cost per loaf is. That little project is on my task list now. I’m looking forward to doing more bread baking. All I have to do is get my girls to take naps at the same time.