The storm
Well we made it through the storm last night. Is this truly May or still March? The wind battered the house like we were at the coast. Well the coast is only an hours drive but still...........we are inland.

Hubby got home yesterday early so we had a window of time to have fun which we usually do as it is important to us. It recharges our batteries.

We played some golf on the Wii as I said before it is so addicting. We are getting quite good. A professional status lol. We shared some wine and played a couple other of games and had left over spaghetti, salad and bread. We love left over pasta. I never combine the sauce with the pasta when I know we are having it the next night. Last night to heat the noodles I relied on my own trick of tossing the spaghetti noodles into a frying pan and adding just a tad of water. They will loosen up immediately and as quickly as they are warmed remove them , sauce them and eat. They are as good as the first night.

Tonight in our kitchen I will making Chicken Tenders with Spinach salad with hot bacon dressing and roasted potato wedges.
Recipes follow.
Xtra crispy chicken tenders.
Thaw as many chicken tenders as needed for your family and make your breading mixes accordingly. I usually have to add to mine as I go along.
In shallow bowls start with the first bowl and put in flour, 2nd bowl will be two eggs whipped with a little water. 3rd bowl will be a combo of one third Krusteaz baking and frying mix(blue box) and two thirds panko crumbs.
Blot your chicken tenders with a paper towel and salt and pepper both sides.
Dip them into the flour mixture, then egg mixture, then the panko combo. Line a plate with wax paper to set your prepared tenders on. Continue till all the tenders are coated.
Use enough canola oil to cover the bottom of a heavy deep skillet or pot.I like about a inch and half or so of oil.
Heat oil when the tip of a wooden spoon sizzles when dunked into the oil the oil is ready for frying.
Put as many tenders as you can in the pan without crowding. Brown one side then turn and brown the other. Remove from the pan onto parchment paper or paper towels and cover lightly with foil. Fry the next batch. Do not turn the heat down unless of course your stove top is really hot and they are browning to quickly or getting to dark. Then just drop to the next setting down.
That is it. If you want to cut down on the fat, you can put the coated tenders on a baking pan lined with parchment paper and drizzle with either olive or canola oil. Bake at 425 about forty minutes till done. You will want to turn them over about half way through and drizzle again with oil.

Spinach salad with hot bacon dressing.
one half bag cleaned spinach
four bacon strips diced
1/2 cup chopped red onion
2 tablespoons brown sugar
2 tablespoons cider vinegar
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon celery seed
1/8 teaspoon black pepper
1 teaspoon cornstrach
1/3 cup cold water
2 eggs hard boiled and peeled and chopped

Put the spinach in a very large flat bowl like a pasta serving bowl and set aside.
Fry the bacon in a skillet until crisp. Remove and drain on paper towels.
To the pan drippings add the onion and saute until tender. Stir in the brown sugar,vinegar,salt, mustard, celery seed and pepper. Combine the corn strach and water until smooth stir into the skillet. Bring to boil and simmer and stir until thickened about 1-2 minutes. Remove from heat and pour over the spinach in the serving bowl and mix well, sprinkle the chopped bacon and chopped hard boiled eggs over the top.
This is one the best salads I have ever eaten. It was a basic recipe found in a old magazine that I put my own twist on.

Oven roasted potato wedges.
Heat oven to 400 degrees
Line a baking pan with parchment paper.
Peel and medium dice russet potatoes or you can use red potatoes and leave the peel on. You want enough potatoes to cover the bottom of the baking pan.
Throw into a bowl when all are diced drizzle with olive oil and mix up with your hands, add your choice of spices. We like kosher salt and pepper with a sprinkle or so of garlic powder. Other good choices are cajun or creole seasonings or Parmesan cheese with salt and pepper. Just experiment and find what you like. Mix again with your hands after the potatoes have been seasoned and lay them in a single layer on your baking sheet.
Bake at 400 degrees till done about 45 minutes. Check them about half way through baking time and when browned on the bottom turn once and finish baking.

Now you can just add a dipping sauce of your choice for the tenders and potatoes wedges and you are set. We like the old stand by, you know mayo, chili sauce and a little worcestershire . If you like heat add chili paste instead of chili sauce or a little dab of hot horseradish is good for a little bite also.

Well I know we are looking forward to dinner. I love those crispy little things and the salad is just so satisfying. The spinach makes such a nice contrast to the crunchy bacon and tangy dressing.

I hear the wind once again outdoors as I am writing. I just went to look out the window or I should say tried to look out the window as it is blurred by the slashing rain. I am wondering will we ever get our garden in?

I hope wherever you are that your day is lovely, maybe sunny and warm. Maybe it is May 20th somewhere.