Today is the 4th Sunday in this year’s Lenten Season. During Lent, Sundays are exempt from all the rules of sacrifice, penance and abstinence associated with Lent. For that reason, in our house we try to make the Sundays during Lent extra special.
That said, in my book Sundays should always be special. Once upon a time Sundays were reserved for family gatherings and a day of relaxation. Churches often held potlucks or picnics depending upon weather after services. Those were some of my favorites. Other Sundays our extended family gathered at our house. The children played badminton or croquet, while the adults played cards or Mahjong.
Family times were special, and those memories have remained forever engraved in my soul. With the cancelation of many organized activities such as soccer leagues and baseball games, some families are returning to the Sundays of old. That’s a good thing.
Today is also National Potato Chip Day. Since Sundays should be special, and all about family time, why not use Potato Chips to create a family-friendly Sunday Supper? Perfect as a mid-day meal or nice break during a Sunday Game Night gathering. So kid friendly, your gang will thank you.
A Family Friendly, Finger Lickin’ Sunday Supper
Barbecue Chip Chicken Strips
Paprika Potato Wedges
Slow Cooker Beans
Barbecue Potato Chip Chicken with Honey Mustard
Potato Chip Chicken
20 oz bag Barbecue Potato Chips
3 large boneless Chicken Breast, cut into strips
1 cup Flour
2 teaspoons Roasted Garlic Powder
2 teaspoons California Onion Powder
1 teaspoon Smoked Paprika
1 teaspoon Mustard Powder
2 teaspoons Kosher Salt, more to taste
2 teaspoons Black Pepper, more to taste
3 large Eggs
Heat oven to 450-degrees. Line a large rimmed baking sheet with parchment paper. Place a wire baking rack inside the sheet pan. Spray with cooking spray and set aside.
Finely crush potato chips, set aside. Cut chicken into strips, set aside.
In a shallow dish or pie pan, whisk flour with garlic powder, onion powder, paprika, dry mustard and 2 teaspoons each salt and pepper. Set aside.
In a second shallow bowl or pie pan, whisk eggs, set aside. In a third bowl or pie pan, empty potatoes chips.
Season chicken strips with salt and pepper to taste. Dip chicken, one strip at a time, into the seasoned flour, shaking off excess. Dip into beaten eggs, allowing excess to drip back into the dish. Finally roll in the crushed potato chops, pressing lightly to get chips adhere to the egg coating. Place on the wire rack insert on the baking sheet. Repeat until all the strips are coated.
Place chicken strips in the heated oven and bake for 10 minutes. Turn each strip over, continue to bake another 10 minutes or until juices run clear.
While the strips beak, make the honey mustard.
Honey Four-Mustard Sauce
1/2 cup Honey
4 tablespoons Mayonnaise
1/8 cup Dijon Mustard
1/2 tablespoon Yellow Mustard
1/2 tablespoon Whole-grain Mustard
1/4 tablespoon Spicy Brown Mustard
1/4 teaspoon Roasted Garlic Powder
In a dipping bowl, whisk together the honey, mayonnaise and all the mustards. Season with garlic powder. Taste and adjust as desired. Serve with the chicken.
Arrange chicken strips on a serving platter with honey mustard dip and enjoy.
Paprika Wedge Potatoes
1/2 teaspoon Smoked Paprika
1/4 teaspoon Ground Mustard
1/4 teaspoon Roasted Garlic Powder
1/4 teaspoon Barbecue Seasoning
3/4 teaspoon Kosher Salt
3 medium Russet Baking Potatoes
Heat the oven to 425-degrees. In a glass measuring cup, whisk together paprika, mustard, garlic powder, barbecue seasoning and salt. Funnel seasoning mixture into an empty seasoning shaker. Set aside until ready to use.
Scrub the unpeeled potatoes thoroughly with a vegetable brush. Cut each potato lengthwise in half. Turn potatoes cut sides down, and cut each half lengthwise into 4 wedges. Place in the pan the potato wedges with skin side down.
Spray the potato wedges with cooking spray until lightly coated. Sprinkle with the paprika seasoning blend.
Bake uncovered 25 to 30 minutes or until potatoes are tender when pierced with a fork. Note: Time will vary depending upon wedge size.
Garnish with parsley flakes. Serve with sour cream or ranch dressing dip if desired.
Note: If you do not have a double oven or roasting oven for the chicken, make the potato wedges first, then warm in the oven during the last 10 minutes while the chicken strips bake.
Thick Slow Cooker Barbecue Beans
2 (15 oz) cans Pinto Beans
2 (15 oz) cans White Beans
1 (15 oz) can Kidney Beans
1 (15 oz) can Black Beans
1 medium Bell Pepper, any color
1 small White Onion
2 tablespoons Bacon Drippings
1 (30 oz) bottle Sweet Baby Ray’s Barbecue Sauce
1 cup Ketchup
1-1/2 tablespoon Cider Vinegar
1 tablespoon Hickory Liquid Smoke
1 teaspoon Roasted Garlic Powder
Cilantro for garnish
Rinse and drain all the beans, empty into the bowl of a slow-cooker and set aside.
Stem, corn and dice bell pepper, set aside. Peel and finely dice onion, set aside.
Heat bacon drippings in a skillet over medium-heat. Add peppers and onions, sauté until tender. Scatter onion mixture over the beans.
Stir in barbecue sauce and ketchup. Season bean mixture with liquid smoke and garlic powder.
Cover and cook on LOW for 4 hours or HIGH for 2 or until heated through.
Garnish with cilantro if desired for added color.