Sticky Asian Chicken Tenders

If you're cool like me a.k.a. a 90's baby, there's no doubt in my mind that chicken tenders were in your top 5 favorite foods growing up.  Probably alongside pizza, hamburgers, french fries and mac & cheese, am I right??  Okay Howie, I believe chicken fingers is the correct terminology in Buffalo.  I just got major girlfriend points for that.

Anyway, sometimes I still want my childhood classics, except with the flavor turned up.  And not out of a frozen bag.  And minus the whole deep frying part that adds loads of fat and calories.  That's where Sticky Asian Chicken Tenders come in.  I bread chicken tenderloins in panko bread crumbs, bake them with a drizzle of olive oil to add that unmistakable crunch, and then toss them in Ree Drummond's Orange Chicken Sauce and top them with chopped green onions and peanuts.  A little sweet, a little tangy, a little crunchy...a little perfect!

Panko-Crusted Mac and Cheese

With Mother's Day only a day away, I'm sure all sorts of people are going out today to buy a bouquet of flowers and ingredients for a cute little breakfast in bed.  Props for the effort, but the holiday routine is getting a little tired, don't you think?  I mean...why have eggs and toast in bed when you can have homemade Panko-Crusted Mac and Cheese for dinner??  Filled with garlic, bacon, green onions and a gooey, amazingly delicious cheese sauce, the flavor profile of this dish cannot be beat!  Oh, well, except when you go ahead and top it with a crispy panko breadcrumb topping for a little crunch!  Treat your mom right this Mother's Day and give her what she really wants, (hint, hint) Mac and Cheese!