8 A
SIUSLAW NEWS ❚ WEDNESDAY, SEPTEMBER 21, 2016
Enjoy a pub fare favorite at home
C
ertain foods are more popular than others, and
chicken tenders certainly fall into the “more
popular” category. Few can resist chicken
tenders, which make for popular pub fare and great
additions to any buff et table at informal gatherings of
friends and family.
While many people only indulge in chicken tenders
when they’re out of the house, this simple, beloved dish
can be enjoyed at home as well. Th e following recipe
for “Pecan-Crusted Chicken Tenders with Yogurt Dill
Dip” from Michelle Dudash’s “Clean Eating for Busy
Families” (Fair Winds Press) is a
delicious, low-calorie alternative to
the fried chicken tenders available at
many bars and restaurants.
PECAN-CRUSTED CHICKEN
TENDERS WITH YOGURT DILL
DIP
Serves 4
For the chicken:
1⁄2 cup pecans
1⁄3 cup whole-wheat fl our
2
teaspoons paprika
2
teaspoons dry mustard
2
teaspoons garlic powder
1
teaspoon onion powder
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black
pepper
1
tablespoon expeller-pressed
canola oil
1⁄2 cup panko bread crumbs
1
large egg
1
pound chicken tenders, larger
pieces cut in half lengthwise
For the dip:
1⁄4 cup nonfat plain Green yogurt
1⁄4 cup light mayonnaise
1
teaspoon lemon juice
www.bayviewfl orence.com
85625 Hwy 101
@ Best Western Pier Point Inn
541. 590.3000 • 7 Days - 4-9.
1⁄4
1⁄4
1⁄4
1
1
teaspoon dried dill
teaspoon garlic powder
teaspoon onion powder
pinch salt
pinch freshly ground black pepper
To make the chicken:
Preheat the oven to 475 F and line a sheet pan with
parchment paper. Whir pecans, fl our, paprika, dry
mustard, garlic and onion powder, salt, and pepper in
a food processor until pecans are ground to a powder,
about 30 seconds. Drizzle in the oil with the motor
running, blending completely. Transfer mixture to a
shallow dish and stir in the panko bread crumbs.
Beat the egg in a second shallow dish and add the
chicken tenders, coating them completely. Transfer
each tender to the breading, turning to coat evenly.
Arrange the chicken on the prepared pan. Bake until
golden brown and nearly fi rm, about 8 minutes.
To make the dip: Stir all the dip ingredients together in
a small bowl.
Enjoy the cooked chicken immediately with the dip.
Note: Chicken tenders come from the undersides of
chicken breasts and are naturally portioned into strips,
saving you time in cutting them. If you don’t have
chicken tenders, substitute chicken breasts cut into 4- x
1-inch strips.
Pac-12N
Saturday Sept. 24 2:30pm
Watch the Oregon Ducks
vs. Colorado Buffaloes
Located in the Historic Kyle Building in the heart of Old Town Florence
OPEN 6 DAYS A WEEK AT 11 AM
CLOSED ON TUESDAY
1297 Bay Street ~ 541-997-1133
Hi, Welcome Restaurant
to Mo’s
®
~ FEATURED LOW-CARB SELECTIONS ~
SHRIMP
MEDLEY
or Blackened
SALMON: Grilled, Poached,
Boneless, Skinless
Breast of Chicken
CHICKEN BREAST:
for only
$12.95
Surfside Restaurant & Lounge
Only Ocean View Restaurant in Lane County
● Serving Breakfast, Lunch and Dinner seven days a week
x Award winning clam chowder
x
classic
Cuisine
x Featuring
Feat
Fe
atur
urin
ing
g a cl
clas
assi
sic
c Northwest
Nort
No
rthw
hwes
estt Cu
Cuis
isin
ine
e
SHRIMP SKEWERS: 2 Grilled Shrimp Skewers
and above
for dessert...
All of the
are served with
Green Beans
or Mixed Steamed
Veggies
and a Shrimp
Dinner Salad
M ARIONBERRY
OR P EACH
COBBLER
FOR $4.95
$1.00 more with ice cream
NEW ITEMS
Every Month Mo's has brought in special "Motivation for Kids"
Baby Back
Pork
Ribs
BBQ
PORK
RIBS:
tables which
raise
money for
local charities
that are
devoted
to with
helping the wellbeing
of local Gang
children.
This Sauce
month
James
BBQ
C.R.O.W. is the local charity being honored.
the
BLACKENED SALMON CEASAR SALAD
Mo’s Old
Town, Florence • Daily 11 am - 8 pm
®
Mo’s
Town,
Florence
• Daily
11 am - 8 pm
Serving Old
Bowls
of comfort
for Over
50 Years
Serving Bowls of comfort for Over 50 Years • 541-997-2185
541-997-8263
88416 1st Avenue Florence
Local, fresh and savory dining with a view.
Introducing
PRIME RIB SATURDAY
Slow Roasted/Hand Carved
Where good friends &
great food come together!
Authentic European Cuisine straight from
Mari’s Kitchen at:
Premium
Burgers
grilled to
mouthwatering perfection!
~~~~~~~~~~~~~~~~~~~~~~~~~TO START~~~~~~~~~~~~~~~~~~~~~~~~~
SALOTO DE VENETE (EGGPLANT SPREAD)
A classic European spread made with eggplant, spices and herbs. Served with
European crusted bread, Country mix olives and sliced tomatoes. 8
Choose from our chef’s most
popular burger combinations.
~~~~~~~~~~~~~~~~~~~~~~~~FOR LUNCH~~~~~~~~~~~~~~~~~~~~~~~~
Wednesday dinner special:
10 oz. Prime Rib and Salad,
with your choice of
Pasta or Potatoes!
Great Food
Happy Hour • Monday-Friday 3:00pm to 5:00pm
Enjoy discount food and drink specials at the bar!
1285 Bay Street in Old Town Florence • (541) 902-8338
PORTOBELLO MUSHROOM BURGER
A vegetarian wonder. With onions, bell peppers, zucchini, olives. Sautéed in
a basil, butter sauce. Topped with provolone cheese. Served on a bun with
Romanian potato salad. 12
Open Daily for
Lunch menu offered from 11-5pm
Happy Hour menu daily from 5-6pm
Beer, Wine, Cocktails
Daily
Happy
Hour
3-6pm
~~~~~~~~~~~~~~~~~~~~~~~~FOR DINNER~~~~~~~~~~~~~~~~~~~~~~~
SAGANAKI (MUSSELS)
In shell mussels, cooked in tomato sauce, garlic, white wine and garlic over
pasta. Topped with fresh basil, feta cheese and side of European crusted bread.
15
Open for Lunch & Dinner Tuesday- Sunday 11:30-8:00
Reservations Suggested.
165 M APLE S T . • 541-997-9811•
WWW . MAPLESTREETGRILLE . COM
The Grill & Lounge
at Sandpines
1201 35th Street at Kingwood, Florence
Highway 101 & 35 St.
541-997-4623
