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Oct 022013

Zesty Pretzel Coated Chicken Strips

Day is running short as we had to go to do a little shopping this morning and this afternoon, we have a load of dirt coming in to fill some driveway ruts that we acquired during all the rain this summer. Also needed some extra dirt for planting my veggies that I started weeks ago. We got a late start with them because we thought we were going up north and they would die while we were gone. Don’t know if we will get many veggies from them, but I’d be happy with some fresh cukes and tomatoes.

I’ve been reading so much about pretzels being used for battering chicken, something I had never tried, I decided to experiment with it the other evening for dinner. The one thing I noticed with most of the recipes was the ingredient, honey mustard and I wanted more zing than sweetness. Not too disappointed with my first try but would like to try again as I did seem to overcook them a tad bit. Actually, I left husband in charge while I took a quick shower, so can I blame him, sure I can!

kitchen and chicken and book 001

Ready for the oven.


kitchen and chicken and book 003

Looks done.


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Ready to eat! 









5.0 from 1 reviews
Zesty Pretzel Coated Chicken Strips
  • 1 lb chicken breasts, cut in strips
  • 1 egg
  • 2 tbsp horseradish mustard
  • 1 to 1-1/2 cups crushed pretzels
  • Salt and pepper to taste (my pretzels had ample salt so I did not add extra)
  1. Combine the egg and mustard and blend well.
  2. Dip chicken in egg mixture to coat.
  3. Dip chicken in the pretzels to which you have added salt and pepper, pressing chicken into them to coat well.
  4. Place chicken on a cookie sheet that has been sprayed with cooking oil.
  5. Bake in a 375 degree oven for about 20 to 30 minutes, turning half way during the baking time.
  6. Baking time may vary according to thickness of the chicken strips.


Next time I am going to try adding a little extra horseradish to the egg mixture to get more kick. Hope you enjoy, it’s Pretzel Month!

Apr 262013

Bacon Flavored Party Mix

Today is National Pretzel Day and it reminds me of my friend Bonnie who posted a recipe for a soft pretzel with a chocolate custard spread back in February that is awesome, just click on the soft pretzel link and it will take you right to it! I have always been a big pretzel fan and husband and I like to dip the crunchy ones in onion dip at lunchtime to go with our sandwiches. This recipe is great for those Saturday night poker games or just for munching on during a movie!  When kept in an airtight container, it keeps for some time.

Poker night treat!

Poker night treat!

5.0 from 1 reviews
Bacon Flavored Party Mix
  • ¼ cup unsalted butter
  • ¾ cup bacon drippings
  • 1 tbsp Worcestershire sauce
  • 1 tbsp celery salt
  • 1 tbsp accent
  • 10 or more dashes of hot sauce
  • ½ small box of spoon sized shredded wheat
  • ½ small box Cherrios
  • ½ small box Wheat Chex
  • 1 small box Rice Chex
  • 16 oz salted peanuts
  • 1 small bag of pretzel thins
  • 1 small box of Cheez-Its
  • All the ingredients should make about 2 gallons of mix
  1. Melt butter and bacon drippings; add seasonings.
  2. Combine the cereal, pretzels, nuts and crackers in a large roasting pan and drizzle bacon mixture over, mixing to coat.
  3. Bake in a 200 degree oven for one hour, stirring occasionally.
  4. Let cool and store in airtight containers.


Of course, you can use any of your favorite cereals, crackers or nuts for this recipe, it’s the bacon that makes it…….enjoy!

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