Tuesday, August 30, 2011

Banana Coconut Muffins


            We're down to our last week of summer vacation! We went school shopping today and I'm serious when I say we almost needed to take a small loan out to cover everything! I'm amazed how much a pack of paper,pencils and binders can cost. 

I've been baking various muffin recipes to get ready for the school rush. They are easy to toss into the hand of one very late child who for some reason can sleep through the sound of an alarm clock and the constant calling from one very impatient mother. This recipe was the first on my list and I must say, we loved it. I am really into the banana - coconut combination these days :) These muffins are simple..simple ingredients, simple to bake and they teeter on the scale of not overly moist but not to dry. If you wanted you could add nuts but they are fine without. Also these only make between 8-10 muffins depending on how full you fill the liners.

Banana Coconut Muffins

1-1/4 cups All-purpose Flour
1 tsp. Baking Powder
1/4 tsp. Salt
3/4 cup Mashed Banana ( 2 bananas)
1/2 cup Butter, Melted
2/3 cup Sugar
1 Large Egg
1/2 tsp. Vanilla
3/4 cup shredded sweetened Coconut,divided

Place oven rack in middle position and pre heat oven to 375 or 190 celcius. Line 8 muffin cups with liners and set aside.

In a large bowl, whisk together the flour, baking powder and salt..Make a well in the center of the flour and set aside. In another bowl, whisk together the banana's, butter, sugar, egg, vanilla and 1/2 cup of the coconut. Mix until thoroughly combined.

Pour wet mixture into the center of the flour mixture and mix just until combined. Divide batter among the cups and sprinkle the remaining coconut over the tops of the batter. Bake 25 minutes-until puffed and golden. Allow to cool in the pan for a few minutes before removing to wire rack. Store in airtight container.

Yield:8 Muffins
Source: Amandeleine





 

Sunday, August 28, 2011

Sunday's In My City...

 
            Wow it's already sunday!! I hope everyone has enjoyed their week. We have one more week before the boys head back to school... The 6 weeks they had off went by quickly. My husband started his 3 week vacation on friday and we decided to do something fishing! Fishing in The Netherlands is largely done by using the massive canal systems they have here.

    
     The canals stretch for miles and miles..we walked alot

     
      I had to take some breaks to catch nature in action :)

      
    Because we are in The Netherlands you deal with the sudden changing of the weather..wich means rain..and boy have we had ALOT of this summer..alot

      
     My oldest son caught a very small bass and that was it for the day! I hope everyone has a wonderful week! Please head over to Unknown Mami to join in on the fun of sharing a piece of your world and exploring the world of those who signed up!
Unknown Mami
                               



 

 

Friday, August 26, 2011

Homemade Hot Fudge Sauce

  
         Sometimes..hot fudge is the answer to all of your problems. I realise the older I get the more things I need to come to terms with, deal with, and knowing there is a bowl filled with ice cream and hot fudge sauce at the end makes it that much better :D

I used my Dairy Queen ice cream recipe and whipped up peanut buster parfaits..it tasted like the real deal :) I also served the parfaits with a chocolate cookie recipe by Nigella. I'm not going to bother posting the recipe since 9 times out of 10 her recipes tick me off. I love watching her cooking shows but never have I had such problems when it comes to baking something of hers. I don't know what it is either. Her cakes turn out dry for me and her cookies aren't anything special. Oh well..it happens.

This recipe only used 3 ingredients and the hardest part is waiting for everything to melt so you can eat it! I really liked this recipe and my only complaint is that it didn't want to stay on the ice cream. It would fall off to the sides..wich isn't a huge problem since you can just mix it in. 

Hot Fudge Sauce

1 can Sweetened Condensed Milk
3 oz ( 3 squares baking chocolate) or 1/2 cup chocolate chips
1/4 cup Butter

If you are using the baking squares go ahead and chop them up into smaller pieces to make the melting easier. Place all ingredients into a saucepan over medium heat and melt it all together until it's creamy and smooth.

Store leftovers in the fridge and you can either reheat it on the stove again with a small amount of water or reheat in microwave with small amount of water.

Source: Our Baking Bites 






 

Wednesday, August 24, 2011

Dirty Quinoa

 
          Have you heard of Quinoa ( pronounced something like 'Keen-Wah')? I've seen recipes for it floating all over the blogging world and I wanted to try. I had no clue what it was so I went hunting for info online. Believe it or not, quinoa is related to beets, spinach and tumbleweed. I thought it was a grain, but it isn't. I read strong reactions from people who either loved it or hated it... there didn't seem to be a middle ground. I finally found some at the store and bought a box. I am always in search of healthy ingredients to introduce my family to and this was the perfect time!

I gotta tell you..Im a quinoa fan! I love the sightly crunchy nutty texture that sorta wants to be like couscous but isn't. I didn't tell my family what I was serving them. I wanted them to really taste it and tell me what they thought. At first they did think it was couscous but then started talking about the nutty flavor and how much they loved it. We're sold! You can do so much with it aswell. I have tons of recipes bookmarked to make cookies, veggie burgers, fritters and salads...so keep your eyes opened for those :)

I think this recipe is a great way to introduce quinoa to your family. If you already like dirty rice then give this a try. I've also read that rinising the quinoa is a good idea so I went ahead and did that and will continue to do it before I cook with it.

Dirty Quinoa

1 lb Ground Beef, veggie crumbles or ground chicken
1 TBS Olive Oil
1/2 medium White or Yellow Onion, diced
1 Stalk Celery,diced
1 Medium Bell Pepper, seeded & diced
2 Cloves Garlic, minced
1 Green Onion,sliced thinly (white/light green parts only)
2 cups Uncooked Quinoa,rinsed
4 cups Chicken Broth
1 Bay Leaf
Salt,Pepper,Cayenne

Brown the ground beef in a large nonstick pan over medium heat until no longer pink. Remove beef from pan;set aside. Add the olive oil and sautee the onion, celery and bell pepper until they start to turn brown. Add garlic and the green onions. Stir and cook for 2 minutes.

Pour in quinoa and stir to mix. Add the cooked beef, chicken broth and bay leaf.  Bring to a boil, cover and simmer for 30-35 minutes, stirring occasionally until the liquid has been absorbed. Season to taste with salt,pepper and cayenne if you like.

Yield: 6-8
Source: Confections of a Foodie Bride 




  

Monday, August 22, 2011

Homemade Granola


          I always told my Mom she could make something out of nothing..and she really could. I grew up in a single parent household for awhile and it was rough at times when it came to food. I didn't realise how bad we had it until I got older and looked back on alot of things. The one thing that stood out to me was that my Mom who worked full time and went to school managed to make home cooked meals for me. McDonalds was a rare treat for me and when I was able to pick out a box of animal cookies at the store..well let's just say those memories stick with me. I was so excited to get a treat like that.

It wasn't until I was older that I realised how different my home life was. I thought all moms made the meals. I was introduced to the world of frozen dinners, pop, poptarts, frozen waffles and sugar cereals when I stayed the night at my friend's homes. Sugar cereals were something I knew of but never really had. I grew up on plain Cheerios,plain cornflakes, oatmeal and later on when I was really really good, I would get golden grahams. I admit to begging for Smurf Berry Crunch, Fruity Pebbles and Lucky Charms. I rarely got those. What I did get though was homemade granola! My mom would make huge batches of it and I would eat it with yogurt, on ice cream, with milk, or in handfuls. I loved it. I learned alot from my mom when it came to cooking and baking. There were a few times when I had to make something out of nothing and Im grateful for those lessons. 

Granola is one of those budget friendly breakfast-stretchers. I think it tastes 100% better when you make it yourself. You control what goes in and what doesn't. The recipe my mom used has oil in it. I wanted to see if I could find one that didn't use it and still tasted just as great. I found it :) It's a straight forward recipe that allows you to add in the types of nuts and seeds your family likes. You store it in an airtight container in the fridge and it will last forever. We've been enjoying it for weeks now and I plan on sprinkling a few tablespoons on top of my ice cream tonight!

Granola

6 cups Rolled Oats ( Not quick-cooking or instant)
2 cups Mixed Nuts and Seeds: A combination of sunflower seeds, chopped walnuts, pecans, almonds cashews, sesame seeds..etc..
1 cup Shredded Coconut; optional but a wonderful addition
1 tsp. Ground Cinnamon, or to taste
Dash salt
1/2-1 cup Honey or Maple Syrup,or to taste..I used Maple Syrup
1 cup Raisins or chopped Dried Fruit

Preheat oven to 350 or 180 celcius. Spray one or two cookie sheets with nonstick spray,set aside.

In a large bowl, combine the oats, nuts and seeds, the coconut, cinnamon, salt and choice of sweetener. Spread evenly on baking sheet or sheets. Bake for 30 minutes or longer, stirring occasionally. The mixture should brown evenly and the browner you allow it to get without burning the more crunchier the granola will be.

Remove pan from oven and stir in the raisins. Cool on a wire rack, stirring once and awhile until the granola reaches room temperature. Transfer to an airtight container and store in the fridge. It will keep indefinitely!

** I used two cookie sheets to bake the granola on. I also placed my oven rack closer to the bottom so it wouldn't burn. I was never able to go beyond 30 minutes but the granola was very crunchy**

Yield: TONS!! : ) 8 cups or so
Source: Mark Bittman 





 

Sunday, August 21, 2011

Sunday's In My City...

 
           Hello Everyone! if this is your first time here..My name is Sonya and I'm an American living in The Netherlands! Im bringing you another container garden update! My husband's peppers are growing like crazy now. The photo above is of a Bishop's Crown and it grows in the shape of a bell.

       
    Here is what the bottom looks like. They have a mild taste and actually reminded me of eating a home grown pea pod!

          
     These little guys are called Filius Blue..wich is funny since they are purple! these guys are hot!

        
     This little guy was trying to make his home on my eggplant leaves! He was super tiny, cute and FAST! He happily lives underneath the butterfly bush. Speaking of the butterfly bush!

       
    Loooove the butterflies :) Thanks for stopping by! please head on over to Unknown Mami to see what she and everyone else is up to!
        
Unknown Mami
                        






Thursday, August 18, 2011

Jalapeno Cheddar Bread

     
            My green house is bursting at the seams with peppers galore. My husband grew a wide variety of them and I'm sorry to say that I can not keep up with the production. I have given away bags and bags and I still have a bunch! A great way to use them up is in corn muffins, salsa's,eggs and in a quick bread :) Infact I have another loaf of this bread in the oven right now because my husband has asked for it every day since I made this last week!!

Quick breads are one of my favorite things to bake. They are super easy and don't require yeast. This bread is so flavorful and I can honestly tell you that we loved it even more the next day. I think alot of quick breads benefit from a resting period. Allowing this bread to rest allowed the peppers to really mingle with the cheese and their flavor became even more intense when becoming cool. You can eat this warm and it's still wonderful..but I also push for you to save some for the next day..toast it if you want and just enjoy..plain or with some butter or with a slice of cheese and a fried egg :)

If you don't have or like jalapeno's then experiement with others. I used a pepper called Caloro since my jalapeno's still need to ripen a bit more.

Jalapeno Cheddar Bread
2 cups Flour
2 tsp. Sugar
1 TBS Baking Powder
1 tsp. Ground Pepper
1 tsp. Salt
1 cup Shredded Sharp Cheddar Cheese
1 cup Milk
1/3 cup Vegetable Oil
1 Large Egg
3 Jalapeno Peppers,seeded and diced
1/4 cup Diced Green Bell Pepper
1/4 cup Diced Red Bell Pepper

Preheat oven to 375 or 190 celcius. Grease an 8x4-inch loaf pan;set aside.

In a medium bowl,sift together the flour, salt, pepper,sugar and baking powder. Add the cheese and gently mixed together until combined. Make a well in the center of the flour mixture. In another bowl, whisk the milk, oil and egg. Pour milk mixture into the center of the flour mixture and gently combine with a wooden spoon. Add peppers and mix just until combined..batter will be lumpy.

Pour into loaf pan. Bake 45-50 minutes or until toothpick inserted comes out clean. Cool on wire rack for 10 minutes. Remove loaf and either slice it then or allow it to cool a little longer to make the slicing a bit easier.

Yield: 1 8x4-inch loaf
Source: The Novice Chef




  

Monday, August 15, 2011

Quick Taco Pasta

 
             My kids get the weirdest cravings sometimes. They will come to me with some off the wall request for something we had back home..Now to be fair, I get the same way. I had a wicked craving for wheat thins that was driving me insane. I know there are homemade versions of those crackers out there but I usually push through those cravings and move on. However for whatever reason, my kids wanted a Hamburger Helper version of taco pasta! whaaat! We sometimes get recorded dvd's from home and we love watching all of the commericals and I think they must of seen a commercial for that. I can count on one hand the amount of times I actually made something using hamburger helper back home.

So..like any good mom I set out to find something that would satisfy that craving. I found it. I made it. They loved it. The End. It's a quick no-brainer meal that tastes 100% better than any boxed mix out there. Go make ya some :)

Taco Pasta

1 lb. Ground Beef or turkey or veggie crumbles
8-12 ounces small or medium pasta shells
1 small Onion, chopped (about 1 cup)
1 Clove Garlic, minced
1 (14 oz.) can diced tomatoes,drained..plain or with mild green chilies
1 packet ( 4 TBS) Taco Seasoning
3 ounces Cream Cheese
1/2 cup Sour Cream
1/4 cup Chopped Cilantro;optional
Salt and Pepper to taste

Bring a large pot of water to boil and boil your pasta according to package directions. Drain,reserving 1/2 cup of pasta water; set aside.

Meanwhile, in a large skillet, cook the ground beef and onions over medium-high heat until beef is no longer pink. Add garlic and cook until fragrant, about 30 seconds. Add in diced tomatoes and taco seasoning and let simmer over medium heat for 3-5 minutes.

Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit if it's still to thin.

Toss in the cilantro right before serving if using.

Yield:4-6 servings
Source: The Girl Who Ate Everything




 

Thursday, August 11, 2011

Banana Bread..In August

 
      I can't begin to tell you how much it pains me to be posting a banana bread recipe in August. I should be bringing you grilling recipes and popsicle recipes and ice cream recipes..Instead I bring you a quick bread recipe because the weather has been so cold that I'm again thinking of autumn meals. Alot of us expats on facebook have been talking about this and I'm sure atleast one or two of them will be making chicken potpie for dinner..in AUGUST!

To be honest..is there really a bad time to be eating banana bread? I think not. I love it..love love love it. I know there are all kinds of recipes out there that add different ingredients in..but I'm a traditional kind of girl and just prefer my bread to have banana's and walnuts. When the bread has cooled, you wrap it all up in plastic wrap and walk away from it..you need to totally fugetaboutit until the next day..trust me on this. Then in the morning, you creep downstairs, start a pot of coffee and slowly unwrap the bread..careful though! you don't want to wake anyone up. You deserve to have the first slice in private. As you start to unwrap it the banana smell smacks you right in the face. The bread is moist,perfect and ready for slicing. Allowing it to sit overnight really brings out the perfect banana flavor and to me,the bread just keeps better and better over the next few days...not that I expect it to last that long. Not in my house. Banana bread and a cup of coffee is an excellent way to start the day : ) Make sure to use very very ripened bananas..those will give you the fullest flavor!

Banana Bread

1-1/2 cups All-purpose Flour
1-1/2 tsp. Baking Powder
1/4 tsp. Baking Soda
1/8 tsp. Salt
1/2 tsp. Ground Cinnamon
1 Egg
1 cup Mashed Bananas ( 3 medium)
3/4 cup Sugar
1/4 cup Vegetable Oil
1/2 cup Chopped Walnuts


Preheat oven to 350 or 180 celcius. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan;set aside.


In a medium mixing bowl combine the flour, baking powder, baking soda, cinnamon and salt. Make a well in the center of dry mixture, set aside.


In another bowl combine the egg, bananas, sugar and oil. Add egg mixture all at once to dry mixture. Stir just until moistened ( batter should be slightly lumpy). Fold in nuts.


Spoon batter into pan. Bake 50-55 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes. Remove loaf from pan; cool on rack. Wrap in plastic wrap and store overnight before slicing.


Yield: 1 loaf
Source: Better Homes and Gardens New Cookbook
 

  

   

Monday, August 8, 2011

Chocolate Banana Snack Cake

  
          I've recently taken a break from baking. I go through periods where I bake nonstop and don't try new meal recipes and then I switch around and do more new meal recipes than baking ones. However, I had some over ripened banana's that needed to be used up so back to baking I went!

I decided to try a chocolate banana cake since I had never had one before. I've made banana cookies with chocolate chips in them but this was the first time that chocolate was really going to play a part in the recipe. What's really great about this recipe is that there are no eggs, no butter, and the whole thing can be mixed in the pan you bake it in. It comes out sticky,dense and a little bit fudgy with a wonderful banana flavor. We really loved it and the next time I bake it, I will add in chopped walnuts.

The recipes states that you dump all of the ingredients into the dish you bake it in. However, I would mix the flour ingredients together in a seperate bowl before dumping it into the pan. The reason I suggest that is because I could taste a faint amount of baking soda and I always have that problem when I don't whisk the ingredients seperately. I could also be hyper-sensitive to that flavor but wanted to mention it anyway. There is no greasing of the pan, but that weirds me out so I added some nonstick spray anyway.

Chocolate Banana Snack Cake

2 very ripe medium Banana's
1-1/4 cups All-purpose Flour
3/4 cup Sugar
1/4 cup Baking Cocoa
1 tsp. Ground Cinnamon;optional
1/3 cup Vegetable Oil
1/3 cup Water or Milk..I used milk
1 tsp. Baking Soda
1 tsp. Vinegar
1/4 tsp. Salt
1/3 cup Semi Sweet Chocolate Chips

Preheat oven to 350 or 180 celcius. Place banana's in an ungreased 8-inch square baking pan;mash with a fork. Stir in the remaining ingredients except chocolate chips and make sure everything is combined. Sprinkle chocolate chips over the batter.

Bake 35-37 minutes or until toothpick inserted towards middle comes out clean. Cool completely on wire rack, about 45 minutes.

Yields: 9 servings
Source: Betty Crocker

 


 

Sunday, August 7, 2011

Sunday's In My City...

 
           Random shots to share this week! I hope everyone is enjoying their summer! It's been a wacky summere here in Holland weather wise..but that's nothing new!

     
      My container garden is still growing strong.

      
      Have you ever eaten a Lemon Cucumber?

      
      I decided to grow them since I had never eaten one. They are the best cucumbers. The skins are soft and you don't need to peel them. They are called "lemon" cucumbers because they do resemble a lemon..but taste nothing like one.

      
         We've got tons of peppers in various varities

     
      I was thinking of Oregon today and how much I missed it. I miss home and I miss Americans. I feel so out of touch with everything and everyone from back home and it makes me sad. Please head over to Unknown Mami to see what everyone else is up to today and join in yourself! See you next weekend :)
           
Unknown Mami
                       




 

Saturday, August 6, 2011

Peanut Chicken Stir-Fry

  
          I've got another recipe for you that uses the peanut butter sauce. This one is very mild in its flavor so if you want to take baby steps into the wonderful world of peanut butter sauce then this is a great start. If you chop everything up ahead of time this meal comes together in 30 minutes :)

Peanut Chicken Stir-Fry

2 tsp. Cornstarch
3/4 cup Chicken Broth
1/4 cup Creamy Peanut Butter
3 TBS Soy Sauce
1 tsp. Ground Ginger
1/4 tsp. Black Pepper
1-1/4 lbs boneless,skinless chicken breasts,cut into strips
Olive Oil
1 cup Chopped Onion
1 cup thinly sliced Green Bell Pepper
1 cup thinly sliced Red Bell Pepper
1-1/2 cups sliced Fresh Mushrooms
1 tsp. Minced Garlic
Hot Cooked Rice

In a small bowl, combine the cornstarch and broth until smooth. Stir in the peanut butter, soy sauce, ginger and pepper;set aside.

In a large skillet or wok, add small amount of olive oil and the chicken. Stir fry for 3-4 minutes or until no longer pink. Remove when cooked and kept warm.

Add a small amount of olive oil and stir fry the onion and bell peppers for 3-4 minutes. Add in mushrooms and cook for 3-4 minutes or until vegetables are crisp-tender. Add garlic;cook 1 minute longer.

Quickly stir the cornstarch mixture and pour onto the vegetables. Bring to a boil; cook and stir for 2 minutes or untli thickened. Add chicken and heat through. Serve with rice.

Yields: 4 generous servings
Source: Taste of Home Busy Family Favorites 



Wednesday, August 3, 2011

Lemon Meringue Ice Cream

  
             I love this ice cream..love love LOVE it...infact next to mint chocolate chip ice cream, this is my all time favorite. It tastes just like a lemon meringue pie. My husband announced lastnight that he wanted this ice cream for his birthday in december :)

The funny thing is, I almost didn't make it. I was all excited when I saw the ingredients. I could for once buy everything at the store and not worry about having to make something from scratch. I miss the convenience of shopping in the U.S. Everything is there and although I am 100% for making things from scratch..there are times when I just want a break and I don't want to have to make anything. I walked into the store and found the lemon curd and headed for the section where I saw the meringue cookies a few days before. Well they didn't have any..and I was ticked. The stores here are not known for restocking the shelves throughout the day and if they are out, they are out. I stood in the aisle and was ready to put everything back and just go home. It was hot and I didn't want to make meringue cookies. I wanted convenience for once. I sighed, bought everything and came home and just decided to pull my big girl panties up and make meringue cookies.

I am soooo glad I did! this ice cream is tart, creamy, refreshing and the chewy bits from the crushed meringues are awesome. Infact I am glad I had to make them myself because I've never liked the store bought ones. So if you decide to buy the meringues or make them yourself, you won't be sorry. This ice cream rocks on so many levels.

The only thing I changed about the recipe was the amount of lemon zest. I only used maybe two teaspoons. I forgot to buy more lemons at the store and I wasn't going back. I added in 1/4 tsp of lemon exract and honestly when you add in the lemon curd, it really takes it over the top on the perfect lemon flavor.

Lemon Meringue Ice Cream

2 cups Heavy Whipping Cream
1 cup Sugar
1/2 cup Plus 2 TBS Fresh Lemon Juice (about 4 Lemons)
1/4 cup Finley grated Lemon Zest
Pinch of salt
2-1/2 cups coarsely chopped Meringue Cookies
3/4 cup Lemon Curd

In a large bowl, whisk together the whipping cream, sugar, lemon juice, lemon zest and salt. Allow to stand at room temperature for 20 minutes, whisking every few minutes to help dissolve the sugar. If you don't want  the zest in your ice cream, go ahead and strain it out after the 20 minutes. Cover and chill for atleast 3 hours in the fridge.


Add the mixture to your ice cream machine and churn according to manufacturer's instructions. Once it's done, quickly stir in the crushed meringue cookies. I went ahead and added in the lemon curd at this time aswell. You call also layer part of the ice cream in a freezer safe container and then add spoonfuls of the lemon curd,making layers of ice cream and curd. Seal the container and freeze until firm.
 Serve with any remaining crushed cookies and lemon curd.


Yield: 1 Quart
Source: Not So Humble Pie
 
          




 

Monday, August 1, 2011

Pretzel Chicken with Mustard-Cheddar Sauce


        Where on earth has the time gone? it's already the first of August! I haven't gotten enough warm sunny summer days so I'm hoping that this month makes up for everything. Has your summer gone the way you wanted it to?

I was zooming around on Foodgawker and seriously if you haven't been on there..You. Need. To. I found this recipe on there and bookmarked it right away. I just loved the idea of using crushed up pretzels as the coating for the chicken..and hello, sharp cheddar cheese with a spicy mustard as a sauce? I'm so digging that. We loved everything about it..espically the sauce! I drizzled it on our potatoes aswell as cauliflower. My youngest son is a serious mustard hating kid and he even scraped up every last bit of the sauce. 

You could get creative with the chicken..maybe cut the chicken into strips or make nuggets out of them. I plan to use more chicken next time since I had plenty of both the crushed pretzels and sauce. I think it's because I crushed the pretzels with a rolling pin and didn't get that fine powder that you would if you used a food processor. That's ok though because we loved the crunchy bits. I wouldn't change a thing about this recipe and it will be going into our usual rotation of meals.

Pretzel Chicken with Mustard-Cheddar Sauce

2 Bonless Skinless Chicken Breasts
6 ounces of Salted Pretzels
Salt and Pepper..I only used pepper
2 Eggs
1 TBS Butter
1 TBS Flour
1 cup Milk
1 TBS Spicy Mustard
2 cups (8 ounces) Shredded Sharp Cheddar Cheese

Completely butterfly each chicken breast, making a total of 4 thin chicken breasts. Place each chicken breast in between two pieces of plastic wrap and flatten slightly either with a mallet or a rolling pin..( I totally skipped this part since I felt like the breasts were thin enough) 

Place pretzels in a food processor and process until you have fine crumbs. You can also place the pretzels into a large resealable bag and crush them with a rolling pin. Place crumbs into a shallow dish and season with salt if needed and pepper. In another shallow bowl, beat the eggs with a fork.

In a large skillet over medium heat, heat up your oil, about 1/8 inch deep. Dip each chicken breast into the pretzel crumbs, then into the eggs and then back into the pretzels. Place in skillet and cook until pretzels are browned and the chicken is cooked through- about 3-4 minutes on each side.

In a saucepan, melt the butter. Whisk in the flour and cook for 1 minute. Whisk in the milk and mustard, and cook until slightly thickened. Quickly stir in the cheese and continue to stir until the cheese has melted. Serve chicken with sauce.

Yields: 4 servings
Source: Taste and Tell