Busy Mom Chicken Fingers

No, Not the Kind From The Box

Busy Mom Chicken Fingers

Chicken fingers are a staple in our lives. Whether it’s the drive-thru version, the boxed kind or the quick-fix homemade kind, chicken fingers are my kids' favourite. While I am a fan of all of the above methods for feeding my kids one of their favourite foods, I find the homemade method is quickly surpassing the boxed kind as the second-place favourite.
I'm okay with second place because the big golden arches will forever hold top marks in the chicken nugget category—at least according to my children.
While this recipe isn't quite as easy as the drive-thru version, it is quick enough to whip up on a week night and pairs much better with that much-needed-after-work glass of wine than a boxed version ever will (yes, I do speak from experience).
1 lb. chicken breast cut into strips
1/2 cup milk
1 egg
Dash of hot sauce (optional)
1 1/3 cup Panko Bread Crumbs
1 tsp garlic salt
Salt and pepper to taste
1/4 cup canola oil
 In bowl, lightly whisk egg, milk and hot sauce. Place chicken in bowl and let soak.
 In shallow dish mix Panko bread crumbs, garlic salt, pepper and salt.
 Heat oil in pan over medium/high temperature.
 Place each piece of chicken in bread crumb mixture and cover.
 Cook immediately in frying pan, turning once, until golden brown on each side (approx 3-5 minutes/side depending on thickness of chicken).
 Transfer to plate covered with paper towel and pat off excess oil. Let cool.
Note: I will often double this recipe and freeze the leftovers. 

Making Easter Brunch a Family Affair

Sun-Maid Raisin Waffle Toast

Making Easter Brunch a Family Affair

The weather this week suggests that spring is on its way and with spring comes Easter and with Easter comes...well something new for us. 

After moving 3,000 km across the country and away from everything and everyone we have ever called home, I am making it my mission to start new family traditions especially around the holidays.

Most of these traditions revolve around finding new family favourite recipes and being in the kitchen with my kids. Because of this, I was thrilled to be asked to try Sun-Maid's newest recipes just in time for Easter. 

Developed by Chef John Placko, Director of Culinary Excellence at Canada Bread to celebrate Sun-Maid's centennial anniversary these recipes are the perfect way to use your favourite bread for toasting as a versatile ingredient.

You can find many recipes using the cinnamon raisin bread that has been a staple in our kitchen for years right on the Sun-Maid YouTube Channel or at But today, I wanted to share with you Sun-Maid's Cinnamon Waffle Toast because it's easy, can be prepped and on the table in 15 minutes and best of all my little kitchen helpers can actually "help."

The ingredients are simple and if your pantry and fridge are stocked with the basics like mine usually are, you'll have no trouble whipping this recipe up to the amazement of whomever is sitting at your kitchen table.

I loved this recipe the moment I saw it because it calls for three eggs. With three children each one got their own turn to crack an egg.

We went by age, which means my littlest sat on the counter holding her egg patiently while she watched the techniques used by her older brother and sister.

I don't know what could be easier than whisking a few ingredients together and soaking the bread.  I almost feel badly calling this "cooking." Almost.

While the recipe calls for a waffle iron Chef Placko insists this recipe can also be made in a standard frying pan.  I tried both ways just to be sure and both methods were a hit!

In our house the adult version was served with strawberry jam and powdered sugar (check out Chef Placko's method for applying powdered sugar without the globs—keep in mind I expect his helpers had some kind of chef pedigree and mine was worried about getting sugar on her tutu).

The kid version of course had maple syrup.

This recipe is so easy it's perfect for any day of the week and works especially well as "breakfast for dinner." It's also what I will be serving Easter morning—once you try it you'll understand why.

Sun-Maid Raisin Waffle Toast


3 eggs
3 tablespoons (45 mL) milk
2 tablespoons (30 mL) packed brown sugar
1/4 teaspoon (1 mL) vanilla extract
6 to 8 slices Sun-Maid® Raisin Cinnamon Swirl Bread
1 tablespoon (15 mL) butter (optional)


Heat a traditional or Belgian style waffle iron.

Whisk together eggs, milk, brown sugar and vanilla in a shallow dish.

Dip raisin bread into egg mixture one slice at a time.

Place in waffle iron, close iron and grill until golden and baked through, about 3 minutes. (If not non-stick, brush iron with melted butter or spray with cooking spray.)

Dust hot waffles with powdered sugar and serve with toppings of your choice such as strawberry jam and fresh strawberries or maple syrup.

If You Don't Have a Waffle Iron: place soaked bread slices in a lightly buttered skillet over medium heat for about 3 minutes on each side until toasted and cooked through.

Get hopping with even more ways to help you with your Easter entertaining, get crafty with your kids, and celebrate chocolate.


Mini Easter Egg Cookies

The Hardest Part Is Not Eating The Mini Eggs Before Baking The Cookies

Mini Easter Egg Cookies

My eldest daughter has it in her mind that every good play date involves some kind of baking. This weekend was our turn to host her new BFF, and while I tried to convince the girls that Rice Krispies Mini Cupcakes were the way to go, they wanted to bake cookies.
Not just any cookies-Easter cookies. 
Thankfully, we're within walking distance from the corner store, and my husband graciously offered to run over for the one ingredient I was missing-Cadbury Mini Eggs. Honestly, who can keep those in the house? They would be gone the second I brought them in the door!
One of the best parts of this recipe is that the dough can handle all of the 'help' little hands want to provide. After all, everyone in my house needs a turn being in charge of powering the mixer on and off.
But the "bestest" part of all (according to my helpers this weekend) is smushing the Cadbury Mini Eggs into the cookie dough, just before baking.
1 cup butter (softened)
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
2 tsp. vanilla
2 1/4 cups flour
1 tsp. baking soda
2 cups milk chocolate chips (or semi-sweet if you prefer)
2 pkg. (200g each) Cadbury Mini Eggs
 Preheat oven to 375F.
 Beat butter, both sugars, eggs and vanilla until fluffy.
 Mix in flour and baking soda, until combined. Stir in chocolate chips.
 Using a small scoop or two spoons, drop tablespoonfuls of dough onto baking sheet (approx. 2-3 inches apart).
 Press 3-4 Cadbury Mini Eggs into each mound of dough.
 Bake 8-10 minutes. Remove from oven and using spatula, move cookies to wire racks. Let cool completely.

Get hopping with even more ways to help you with your Easter entertaining, get crafty with your kids, and celebrate chocolate.