Happy Monday! Hope y’all had an awesome weekend! I wish three day weekends were mandatory across the board.  How great would that be?? I feel like it takes at least a day to unwind.. run errands, etc. and one day to relax, and boom, it’s Monday, and we’re back to the grind!

I actually got a lot done this weekend, but I still have a lot more to do.  I decided to start spring cleaning a little early this year and got all of that done on Saturday even though it was only 45 degrees. Ugh! I really went to town and even reorganized my office and garage.  Did I mention I need a tan?? Because I really need a tan, I’m pretty sure this is the whitest I’ve ever been, and I’m not sure it’s working with my hair this dark.  Although technically it’s shockingly back to my natural color after being every other color on the spectrum for the longest time.  Anyway, a few things are in order this week while I prep for Palm Sunday, and spray tan is right up there with “make the deviled eggs for mom’s house!”

So, I’m excited today because I get to go to Orange Theory during daylight hours.. I typically don’t get to workout until the evenings, but I have a class tonight at the Institute of Culinary Education, so I’m going to get my workout and nails done early on.  I also want to take Tyson the Bison for a long walk, so I don’t feel guilty about leaving him later for class.

Anyhow, I had a revelation today while texting with a friend of mine, and that is.. I watch wayyy too many shows.  I think this is why I have trouble going to sleep at night.  I currently watch Blindspot, Blacklist, Criminal Minds, and on occasion Blue Bloods.  I also find time here and there to catch up on Law & Order SVU and Gotham when its in season.  Plus Homeland and Ray Donovan and in the summer, it’s always Grey’s Anatomy.. I have actually followed that show religiously since day one and I’m still not over Dempsey getting killed, just in case you were wondering.. And I never have the TV on in my house during the day when I’m working, so this all takes place at night.  Hence, I have to force myself to go to sleep.  Notice how I didn’t touch on Chicago PD?? Because I’m obsessed with that show and by now, I think everyone knows it.  I think I might even be crushing on Hank Voight.. its the voice, ugh! I love his voice and I knew I heard it before and guess what?? I did!! Californication!!! Yes, he was Bate-sy! God, I miss that show.  I don’t think I ever laughed that hard in my life.  I seriously laughed so hard, I thought something inside of me was going to rupture eventually.

Ok, well enough about TV Land.. let me tell you a little bit about this recipe because it’s so incredibly easy and absolutely delicious.  I made it using the chicken tenders I got from Butcher Box and I do taste the difference with their meats in comparison to others.  I love their chicken tenders, they are so incredibly juicy, and flavorful.  I also love the fact that pork rinds can be used in lieu of breadcrumbs because I have never been nor will I ever be, a fan of using almond meal unless you can fry like nocrumbsleft because she makes everything so perfect.  I mean, the woman can fry fish in almond flour, that makes her a genius in my book.. Oh, and I almost forgot, here’s my favorite part.. these are baked not fried! So that means way less clean up.. And anything that involves less kitchen clean up, is tops in my book, but seriously you guys, these are incredibly delicious with just the right amount of spice, and when combined with Tessemae’s Creamy Ranch.. you’ll see stars at first bite!

Buffalo Chicken Tenders

serves 4


  • 12 tenders (I use two, 4 ounce packages from Butcher Box)
  • 1 cup coconut milk
  • 3 eggs, whisked
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice
  • 6 ounces pork rinds, ground in food processor
  • 2 teaspoons garlic powder
  •  2 teaspoons onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • coconut oil to grease wire rack


  • preheat the oven to 375
  • place chicken tenders in coconut milk while you prepare the other ingredients
  • add the vinegar and lemon juice to the egg mixture and whisked it together
  • place the pork rinds in the food processor and pulse until they’re all groud up
  • combine the pork rinds, garlic powder, onion powder, paprika, and cayenne pepper in a mixing bowl
  • remove the chicken from the coconut milk, dunk it in the egg mixture, then place it in the pork rinds, and flip over to cover the other side with the rinds
  • place the chicken on a wire rack on a baking sheet, repeat until all tenders are breaded
  • bake for 20 minutes then switch to broil for another minute or two
  • serve with Tessemae’s creamy ranch and celery sticks

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