Diner-style Chicken Strips

Kiddos in the Kitchen – Let’s Make Dessert!

three chocolate dipped strawberries

Chocolate Dipped Strawberries

Why not make a special dessert for your diner-style meal? Here’s an idea for a dessert the kids can help make: chocolate-dipped fresh strawberries! It’s almost May, and fresh strawberries are arriving in the stores, even ones grown right here in Corvallis (when they are available.) Here’s a fun, fancy and delicious way to make strawberries into a special dessert treat.

You’ll need about 6 oz. of chocolate chips/chunks to make 1 lb of dipped strawberries. You can choose from dark chocolate, milk chocolate, or white chocolate or why not try all three for a variety of options? Wash and dry the strawberries and place them on a clean towel. Using skewers or toothpicks, pierce the strawberries at their green tops enough that the stick can be used as a handle. Melt the chocolate either using a microwave (use a sequence of 20 second bouts on “high” with some stirring in between) or double boiler on the stovetop (stirring occasionally.) Set out a piece of parchment paper on a baking sheet. Dunk the tip of each strawberry carefully into the melted chocolate, staying clear of the green tops and allowing some of the red of the strawberry to show. (At this point, if you’d like, you could also dunk the chocolate strawberry in sprinkles or shredded coconut.) Carefully lay each strawberry down on the parchment and allow chocolate to harden. When all strawberries are dipped, refrigerate the cooking sheet. When all the chocolate has hardened, pull skewers/toothpicks out of strawberries and arrange them on a plate. Return to refrigerator until time to serve.

Now Let’s Make Dinner!

Chicken strips are on the menu tonight.  It’s been a while now since you’ve been out to a diner with the family. Here’s a recipe that can help create a diner-style atmosphere to your at-home dinner. Using a white board, chalk board, or just a few pieces of paper, have the kids design a menu for everyone to order from.  Include on it all the fruit and vegetable sides you and your kids might like to have alongside the chicken. You can even work on your table manners while you do it and maybe light some candles to make it fancy! (Thanks to Emily Stimac at The Thyme Garden for this recipe contribution.)

Co-op Sales Sweet Creek Foods Organic Tomato Sauce

2 chicken breasts, sliced into 6 tenders
1 egg
¼ cup milk
Panko bread crumbs

Topping: marinara sauce, mozzarella, basil

Spud Puppies
Carrot Sticks
Dried Cranberries


Mix together the egg and milk. Sprinkle bread crumbs on a plate. Dip the chicken into the egg mix and dredge through bread crumbs. Place on a greased baking dish and bake at 450° for around 12 minutes, or to an internal temperature of 165°. Flip around 8 minutes in to brown on both sides. Cook spud puppies at the same time. While they are cooking, prep a salad and put carrots and cranberries on the kids plates. When chicken is thoroughly cooked, remove them from the oven and place 3 on a plate to rest. Spoon marinara over the remaining three tenders and top with cheese. Broil until bubbly and transfer to plates. Sprinkle with basil and serve.