Furby says: "Me hungry"

Off topic, I just have to say this.

 The new album by The Black Keys "El Camino" is available now in stores.

No, I'm not composting a wishlist for Christmas and this was not a hint nor a wink-wink. Don't worry.

A majority of this album was already uploaded on YouTube and I must say it flew me to the moon and let me sing among the stars. Spring is gorgeous in Jupiter and Mars.
My obsession for Frank Sinatra is never hidden.
Their previous album caused me to melt, this one made me vaporize. And now every note from their album and I mean Every note makes my molecules vibrate.
Too perverse?
I'm more of a jazzy-bluesy-souly-kind-of-girl, but man, I love the feeling of their sound.
They are especially perfect to listen to while painting or doing anything creative for that matter- gives me the buzz. Do you know what I mean? Your mother warned you about running around with scissors, but she didn't mention the dangers that come with dancing with your paintbrush.
Because there aren't any!
I was having a hard time selecting The song for this post from their new album so I made my life easier and chose their first single accompanied my this lovely video.
 Not quite the moves like Jagger, though, but he compensates with his charm.

So what I really wanted to post was this recipe. 

I've done it a few times and I can't get enough of the flavors and the easiness. I thought about doing it today and decided to share it with you. 

It is a recipe from Beth who is a Budget Biter and whom you might get to know better if you click here.

I hope she is ok if I refer to her as Budget Biter.

She has some awesome and simple enough ideas and if you are not friends with artichoke, kale,  escargot, foies gras, etc, and more of a homeish meals and on a strict budget then you'll definitely find something for your taste on her blog. 

So, let's make some honey mustard chicken strips, with some mutatis mutandis, of course.

You'll need:

400 g chicken filet

150 g mayonnaise 

1 tablespoon honey  

1 tablespoon mustard 

1/5 tablespoon garlic powder 

1/5 tablespoon paprika 

to taste salt and pepper 

bread crumbs 

I like to add sour cream (about 50g) to the mayonnaise as I reduced the amount of the latter. 

Step By Step Photos 

(her photos and instructions with my remarks, hey I'm lazy, and hungry already)

Start by making the sauce/marinade. Combine the mayonnaise, mustard, honey, garlic powder, pepper and paprika in a bowl. I used both regular yellow mustard and dijon but you can use any kind that you like.

Stir it all together until it's well combined then taste it and season with salt to your liking. Separate the sauce in two. Half will be used to marinate the chicken, the other half will be used to dip the cooked chicken strips in. Keep the sauce refrigerated until you're ready to use.


Slice the chicken diagonally into thin strips. 

Place the chicken strips and half of the honey mustard sauce into a ziplock bag or a bowl, toss to coat the chicken, and then marinate for at least 30 minutes (refrigerated).


One by one, coat the chicken in the panko crumbs. Do not wipe off excess mustard sauce before breading. The sauce is what makes the crumbs adhere. I like to completely bury the strip in the crumbs, pat down on it, then gently fish it out and then they are completely coated. Discard any left over marinade because it has raw chicken germs in it.


This is my chicken after about 35 minutes. Frying them in oil will yield a much more golden, crispy chicken strip... but that's up to you. That is better actually. I do it. 


Dip the chicken strips in the reserved half of the honey mustard sauce. Oooh, it was so good.


AND I just happened to have the ingredients on hand to turn the chicken strips into a wrap! YUM.

You could also make a salad with some greens and half cooked eggs and for seasoning this sauce.