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There’s something about a chicken tender, isn’t there? You immediately feel guilty eating them, but they bring you right back to childhood when it was totally acceptable to order those every time you went out to dinner, no matter what kind of restaurant it was. I LIVED on chicken tenders growing up. Nowadays though, I prefer my food a little more sophisticated (most days). Every once in awhile though, I want some good old chicken tenders. So I decided to make my own – a healthier version so I could feel a little less guilty about it.
Gnocchi mac n cheese!! Or as I lovingly coined it, crack n cheese. That’s what this is! SERIOUSLY y’all. Don’t make it. Don’t ever make it. Because you will not be able to stop eating it. I mean, homemade mac n cheese on it’s own is winning, am I right? But, for real, who doesn’t love potatoes and especially when they are covered in cheese?!
Michelada? What’s a michelada you ask? Well, a michelada is a Mexican style beer-based cocktail. Something about the summer screams beer…amiright? But, when you don’t exactly love beer, that’s a problem. So, whether you’re a beer lover or a beer hater, this drink is exactly what you want in the summer – refreshing and not too heavy.
One pan y’all. I promise. That’s all you need. I didn’t know if I could do it, but I did. I’ve been making this really good, ok maybe even great bone in chicken thigh dish for years and I wanted to transform it into a one pan dinner. So I did. What is it about crispy golden chicken skin? So. Darn. Good. I never claimed to be a health nut, did I? And I mean come on, it’s not like it’s loaded with MSG and thrown in a deep fryer. So I render this a healthy meal. You can interpret healthy however you want 😉