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Homemade Chicken Nuggets

Homemade Chicken Nuggets
These homemade chicken nuggets had the right texture, flavor and consistency of a standard McDonald’€s Chicken McNugget. However, it still tasted leaner (healthier) probably because I trimmed all the fat off the chicken pieces. Scroll to the end of this post for the printable recipe. I used a mixture of chicken breast meat and thigh meat, hoping the thigh meat would add some extra richness, flavor and moistness after frying. It was easier than I thought it would be. Homemade Chicken Nuggets (approx. 30 nuggets) adapted from For The Love Of Food Ingredients: 2 lbs. Directions: 1) Heat oil in a heavy-duty skillet (like a cast iron skillet) on medium-high heat while preparing the chicken nuggets – it should be ready to work with once half of your nuggets are ready to go in. 2) Cube chicken and place in a food processor. 3) Combine 1 tsp. salt and flour on a plate and have your beaten eggs in a small bowl ready to work with. 5) Roll chicken ball in flour, then in egg, and then in flour again. Related:  actual food

Oh My… Basil Chicken Happy Monday! What a weekend… full throttle. What did you think of the big game? I have a recipe to share with you today that I am pretty positive will knock your socks off and make you tongue tingle. This recipe has been adopted from my many visits to a local Thai restaurant where they have a spicy basil chicken dish with steamed rice. Not often do I rage about a recipe like this one but you have to try it next time you are feeling chicken on the menu. Ingredients 1 Tbsp. Method Prepare the ingredients as instructed. Zesty Tip: When making stir fry, and using meat I try to cut the meat as small as possible. Question of the day: What is your favorite season of the Year? Have a great Monday! Take care zesty Tagged as: basil, chicken, simple, spicy

Chicken Nuggets // 33flavors This recipe caught my eye because it promised to taste just like Chick-fil-a nuggets. I made them for a family party and they were such a hit that my brother asked me to make them for my niece’s birthday party along with these pretzel bites. I still need a bit more practice with the pretzels, especially now that I’ve been delegated to make them for Oktoberfest. The nuggets are great though, especially with the honey mustard dressing. Chicken Nuggets with Honey Mustard Dressing About the frying - I've found that the first batch gets very brown very quickly, so I fry one or two nuggets to start off with. The first time I made the dressing I didn't think there would be enough for all the nuggets, so I made a double batch. Nuggets 1 1/2 cups milk 2 eggs 1 tbsp salt 3 lbs boneless, skinless, chicken breasts, cut into bite-sized pieces 2 1/2 cups flour 1/4 cup powdered sugar 4 tsp salt 1 tbsp pepper 1 liter canola oil (for frying) Dressing

Stuffed Shells with Sausage and Spinach Recipe After taking the photo for our sausage stuffed shells recipe, I scrambled into the kitchen to grab plates, knifes, forks and napkins — you know, like any normal person would do before sitting down to have a nice meal with their husband. Just as I was leaving the kitchen, I realized something. I left the shells with Adam. How he did it, I’m not sure, but in the time it took me to go to the kitchen, grab our supplies and get back to him, he had finished at least half of the shells. So, there you go. How to make Our Sausage Stuffed Shells Recipe with Spinach Our stuffed shells recipe is pretty simple. Now, on to the filling. Heat a large skillet over medium heat. Add a tablespoon of minced garlic and cook for about 30 seconds. Pour in a can of diced tomatoes, juice and all. Now defrost some frozen spinach in the microwave (this takes 1-2 minutes), once defrosted, squeeze the spinach over a bowl. Add the spinach to the pan and stir. Sausage Stuffed Shells Recipe with Spinach Yield: 4 Directions

The Best Guacamole I’ve Ever Made – recipe Jul 04 2008 **Happy 4th of July everyone (in the USA)!!!I miss being out of the States on this holiday. We will be celebrating by grilling on Saturday down at the garden. I was searching the inter-tubes for a good-looking guacamole recipe the other day. It was flavorful, but not over powering, creamy and chunky at the same time, and gone 1/2 way through our meal! I found the recipe here at The Daily Green. Here’s how I did it: Ingredients: 2 ripe Avocados, peeled and pitted juice of 1 Lime 1/4 Cup minced Red Onion 2 Tablespoons minced Cilantro 1 small clove Garlic, minced 1 teaspoon Kosher Salt or 1/2 teaspoon Table Salt 1/2 teaspoon Pepper 1 Tablespoon minced Jalapeño Directions: Halve the avocado and remove the pit. Serve immediately. Makes 3-4 servings (but it will go so fast you should double it!). ShareThis Leave a Reply

Petite Lasagnas recipe slightly adapted from Hungry Girl (makes 12) 12 oz raw ground turkey ¼ tsp salt, divided ¼ tsp pepper 1 cup chopped onion ½ cup chopped mushrooms 14.5 oz can crushed tomatoes, or tomato sauce 2 cloves garlic, minced 3 tsp dried oregano, divided ½ tsp dried basil 1 ½ cups part skim ricotta cheese 24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept) 1 1/2 cups shredded mozzarella cheese Preheat oven to 375ºF. Add the crushed tomatoes and 2 tsp of oregano. In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Coat a 12-cup muffin tin with nonstick cooking spray. Using half of the ricotta mixture, divide it among the 12 muffin cups. Gently press another wonton wrapper on top of the mozzarella layer. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella. Nutrition Info for 1 petite lasagna:

Saladinha de grão, milho com atum e physalis No mercado de S. Martinho do Porto, há um casal de agricultores que vendem fruta e legumes muito frescos e saborosos. Eles são uma simpatia. Gente simples, de falar fácil, transmitem segurança e afecto. Numa taça coloquei o grão, o milho, o atum e os physalis. tomato and sausage risotto Alex cooked dinner last night and, oh, what a meal he made! Two weeks ago, my mother forwarded me this Tomato and Sausage Risotto recipe from her Martha Stewart Everyday Food newsletter — like it surprises you that it runs in the family — with only the caption “this was very good.” I have been meaning to make it ever since, but I guess we can argue I lost my chance. As I put together a grocery order on Saturday night, aligning it to recipes Alex would want to cook this week and food I could assemble for myself while working at home, this risotto was at the top. Because it’s fantastic! And then he did the dishes. As for the whole, you know, sling thing, I’m feeling a little better. Tomato and Sausage Risotto Adapted from Martha Stewart Everyday Food Serves 4

Stove-top Macaroni and Cheese Forget the boxes, the mixes, and don’t even think of waiting an hour for macaroni and cheese on a week night. I have the super-fast solution for homemade macaroni and cheese, and it is SO good. I have something of an addiction to macaroni and cheese. When I was a child I ate mac & cheese from the blue box at least once a week. The recipe I am about to share with you makes the creamiest macaroni and cheese I have ever made, and it is nearly as fast as making the stuff in the box. One thing I feel I must add is that you really should grate your cheese fresh. Also, if you are watching your figure, as so many of us are, you can use reduced-fat cheese (this you must grate yourself, reduced-fat ready-grated cheese will not work). Stove-top Macaroni and Cheese Author: Kelly Jaggers (Adapted from Cooks Illustrated) Prep time: Cook time: Total time: Serves: 6 Cook the pasta according to package directions, but reduce the cooking time by one minute. Serve immediately.

Creamy Deviled Eggs Musing over my non-traditional Easter menu of roast salmon, I was missing an appetizer. I turned to a traditional favorite, my deviled eggs recipe. Deviled eggs are equally welcome at a spring dinner or a summer barbecue. Most everyone loves them. And the fun part is you can give them your own style and flavor by how you garnish them. Creamy, Tangy, Delicious I’ve always made my deviled eggs with plenty of kick using Dijon mustard, horseradish, bright vinegar, and of course good mayonnaise. How to Hard Boil Eggs To make perfect hard boiled eggs, gently place raw eggs in a pan large enough to hold them in a single layer. When preparing a dozen eggs, I always cook a few extra beyond the dozen to insure 24 perfect halves and plenty of filling. Peel and Fill Eggs When cool, crack the egg shells all around and peel under barely running cold water. Slice peeled, hard-boiled eggs in half and pop out the cooked yolks. For the deviled egg filling, I prefer a reduced-fat mayonnaise. Yield: 24 halves

The Cook Abides. Spring Vegetable Risotto I haven't made risotto in forever! I remember in my late teens, my Dad taught me how to make it & it was a staple for me all through college. After some time, I got a bit burnt out on it. Hence, the reason I haven't made it in ages.But, after seeing this recipe from Cooks Illustrated & I suddenly felt like making some.I love leeks & thought they would add a nice sweetness...which, they did. Begin by making the stock.Take 2 medium leeks & cut them in half {lengthwise}, dividing the dark green parts, from the light green. Snap the ends off 1 pound of asparagus & add them to the pot. Cut the trimmed asparagus into 1/2" pieces. Heat 1 tablespoon of unsalted butter, in a large saucepan, or dutch oven.Add the asparagus & cook, stirring occasionally, for about 5 minutes.Then, stir in a 1/2 cup of peas. Transfer to a plate & set aside. Next, some prep work... and measure out 1 1/2 cups of Arborio rice. Remove the pan from the heat & stir in a tablespoon of unsalted butter & the Parmesan.

LaSaGnA TiMpAnO I went to see tUnE-yArDs on Monday night with some friends, and as always we wanted to cook a meal that somehow related to the show we were heading to. Sometimes this is hard to do, but other times it seems to come naturally. Finding culinary inspiration in Merrill's lyrics seemed like it would be tough, but my sister knew what she wanted to make without hesitation. Start by making a lasagna crust. Finally got it together. Now it's easy, just start building the layers! Alfredo sauce with some salami goes first. After 3 alfredo layers, I switched to pesto. A cheese only layer, just for fun. Tomato sauce is last. It's important to press things down as you go. In my opinion, it can't be lasagna without at least a little ricotta! I painted on some alfredo at the end as a glue. All sealed up. After baking. The flip is always a scary moment. Unveiling. A thing of beauty. Cutting is another tense event. Glorious! I still can't believe how great this came out and how awesome it actually tasted!