A Little Business, then the Recipes

by Cate on March 22, 2005

Busy day at work today, but still managed to have enough energy to come home and make three new recipes. Whoo-hoo! I made Cinnamon Shortbread Bars, Greek Chicken Tenders and Honey-Granola Breakfast Bars. The Breakfast Bars are still cooling, so I haven’t had a chance to try them yet, but the other two recipes were good. Both really simple, and that is definitely part of their attraction.

The Husband really liked the Greek Chicken Tenders, and an extra perk is that they use ingredients you probably have on hand at home already. On the table in under 30 minutes — can’t get easier than that! The sauce leftover in the pan was delicious, and The Husband said some crusty bread would be great for mopping up the extra sauce.

Enjoy!

Greek Chicken Tenders
2-1/2 pounds chicken tenders
2 lemons
1-1/2 teaspoons dried oregano
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil

Spread chicken tenders on a dinner plate or other wide dish. Grate lemon rind (yellow part only) over the chicken, then cut the lemons in quarters and squeeze juice over all. Sprinkle with dried oregano, salt and pepper. Heat olive oil in a wide skillet over medium-high heat. Add tenders and juice and cook, turning over, about 8-10 minutes or until tenders are cooked through. Serve with buttered orzo on the side. Serves 4.

Cinnamon Shortbread Bars
This flaky shortbread is made extra special with a sprinkling of cinnamon and sugar.
Preparation 15 min.
Baking 20 min.

Shortbread Ingredients:
2 cups all-purpose flour
3/4 cup powdered sugar
1 cup butter, softened
1/2 teaspoon ground cinnamon

Topping Ingredients:
1 tablespoon sugar
1/8 teaspoon ground cinnamon

Heat oven to 350°F. Combine all shortbread ingredients in large mixer bowl. Beat at low speed just until soft dough forms (4 to 6 minutes). (DO NOT OVERMIX.) Press dough evenly onto bottom of lightly greased 13×9-inch baking pan. Stir together all topping ingredients in small bowl; sprinkle over shortbread. Prick dough all over with fork. Bake for 20 to 30 minutes or until light golden brown. Cool slightly and then cut into bars while still warm.

Yield: 48 bars

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{ 6 comments… read them below or add one }

Santos March 22, 2005 at 4:18 pm

omg! i’m happy if i can pull three ingredients outta the fridge in one day, never mind making three new recipes. you have my respect.

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Anonymous March 22, 2005 at 7:38 pm

I LOVE THIS BLOG!!! Seriously, it is fantastic, informative, full of good recipes and fun to read! Good job sweetnicks! btw-how do you have time for all of this? Seriously, I think you are superwoman!!!

xoxo,
g (I know, I know…I need to get a blog acct…I just haven’t come up with a good name yet!)

Reply

Cate March 23, 2005 at 2:24 am

Hey, Santos — believe me, we have plenty of take-out and clean-out-the-fridge dinner nights where my output is a lot less impressive – but thanks for the kind words!

And G — thanks for visiting!

Reply

T March 23, 2005 at 5:52 am

cinnamon shortbread, what a great idea! i cant wait to try this recipe. butter. sugar. cinnamon. yum!

Reply

Cate March 23, 2005 at 12:55 pm

Hi Tanvi – thanks for visiting! I took the cinnamon shortbread into the office, and they were a big hit, with people having 4-5 pieces each. Even better that the recipe is so simple — enjoy!

Reply

Cate March 24, 2005 at 1:21 am

Hey Tanvi – made Brown Sugar Walnut Shortbread tonight — another winner and super simple recipe I think you’ll like. :)

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