Chicken Nuggets

Years ago, my good friend Alisha and I were making scones in her kitchen.

Somehow we got distracted and forgot about the oil that was still on the hot burner. 

Suddenly we heard her sister screaming.

We ran into the kitchen to find that it was on fire! I'll never forget the sight of it. So terrifying.

We got out of the house quickly. Luckily the firemen were there in minutes, and the kitchen was the only thing in the house that was damaged.

Alisha's parents were gone when this whole thing went down, but they had a good laugh when they got home. 

Her mom was excited to get a new kitchen! Ha ha they are just funny, optimistic people like that.

I've tried to stay clear of frying food since that experience. 

But I am facing my fears because on occasion, fried food is really wonderful.

These nuggets were delicious! And so much easier to make than I thought.

Also, I felt less guilty about eating them because they were made with fresh chicken.

So give it a whirl, be safe and enjoy.

Makes approximately 18 nuggets 

• 3 skinless, boneless chicken breasts, thawed
• 1 C milk
• 1 egg
• 1 1/4 C flour
• 2 TBS powdered sugar
• 2 tsp salt
• 1 tsp pepper
• peanut or canola oil

In a medium bowl [or gallon ziploc] whisk the egg and stir in the milk.

Trim any fat away from chicken and cut chicken into bite size pieces.

Place chicken in milk mixture and cover; let it marinate for 2-4 hours in the fridge.

[This will make the chicken very nice and tender.]

In a gallon size bag combine flour, powdered sugar, salt and pepper.

Seal and shake to combine. Set aside until ready to fry the chicken.

Place about 2 inches of oil in a medium deep pot.

Over medium high heat [more towards the high side] heat oil until hot. If using a thermometer let the temperature reach 375°. If you don't have a thermometer, test the oil by dropping a few drops of water into it. You want it to sizzle and not pop too much. Adjust your heat if necessary.

Using a fork or tongs, remove cut chicken from milk mixture and place in the flour mixture.

Seal and shake bag until nuggets are completely coated.

Place about a 6-8 nuggets into hot oil and let them cook until golden brown, turning half way through.

Always double check to see if any chicken you make is cooked through. Just make a tiny cut to see if it's pink.

Remove and drain on a paper towel.

Repeat until all nuggets are cooked.

Strawberry Creme

Serves 6-8

• 8 oz. Strawberry cream cheese
• 7 oz. Marshmallow creme

Whisk together.

Store in refrigerator. 

Bacon Wrapped Potatoes

Makes about three dozen bites

• 1 lb. red potatoes
• 2 1/2 tsp salt
• 1 1/2 tsp minced fresh rosemary
• 1 TBS olive oil
• Freshly ground pepper
• 12 oz. to 1 lb. thick-cut bacon

Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size even if they aren't the exact same shape. 
Put the potatoes in a medium pot, and bring to a boil. Once the water begins to boil, cook the potatoes for 3 to 4 minutes, until you can stick a fork into them without too much resistance. You don’t want the potatoes to be cooked through, so they won't fall apart during the next steps.

Drain the potatoes and add the rosemary, olive oil, salt and a few grinds of pepper, then toss until the potatoes are evenly coated.

Cut the strips of bacon into halves or thirds (depending on the size of potato).
Wrap each potato bite in a piece of bacon, securing it with a toothpick. 
Place on a baking sheet lined with foil spaced an inch or two apart.

Cook the potatoes on 400 for 20-30 minutes, until the bacon is cooked through and as crisp as you like it.

Hot Sauce

• 1 C (8 oz.) sour cream
• 1-3 tsp hot sauce

Mix the sour cream and hot sauce in a small bowl. 
Season with salt and pepper and serve with bacon potato bites.

Twice Baked Potatoes

*Makes 6 Twice Baked Potatoes

3 large potatoes
1/2 C cream cheese
1/4 C chopped green onions
6 slices of cooked, chopped bacon
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder
cheddar cheese to granish

Preheat oven to 350 degrees. Bake potatoes in preheated oven for 1 hour.
Meanwhile, place bacon in a large skillet and cook over medium high heat until evenly brown. Drain, chop and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the insides into a large bowl; save skins. 
Add cream cheese, salt, pepper, and garlic powder  to the potatoe insides and mix with a hand mixer until well blended and creamy. Add in the green onions and bacon and mix with a wooden spoon. 
Spoon the mixture into the potato skins. Top each with chedder cheese. 
Bake for 15 min or until cheese is melted.

Roasted Veggies and Chickpeas

*Serves 4-6

2 C carrots, chopped
2 C red or russet potatoes, chopped
1 16 oz can of chickpeas (garbanzo beans)
4 cloves of garlic
1 large red onion, cut into 1 inch wedges
3 TBS vegetable oil
1 tsp dried rosemary
1 tsp brown sugar
1/2 tsp salt
1/2 tsp pepper

Preheat oven to 400.
Place all vegetables, garlic, and chickpeas in a large shallow roasting pan. In a small bowl, combine oil, rosemary, sugar, salt and pepper. Drizzle over vegetables then stir til well coated. Roast uncovered for about 45 minutes or until vegetables are lightly brown and tender.

Fried Rice

*Serves 4-6

2 C white rice, cooked
1/4 C soy sauce
1/2 C carrots, cooked
1/2 C peas, cooked
3 eggs, whisked
cooking spray
salt and pepper to taste

Steam the carrots and peas.

In a large skillet on meduim/high heat, use cooking spray to butter the skillet. Once the skillet is hot, stir in the whisked eggs until cooked. Add soy sauce and mix well. Add vegetables, salt and pepper while stirring constantly to be sure the rice doesn't burn. Once rice looks golden, it is done!

Rachel's Fruit Salad

* Serves 4-6

4 C fresh spinach
2 C fresh strawberries, sliced (8 strawberries)
1 granny smith apple, diced
1/2 C Cinnamon Almonds
1/4 C craisins
1/2 C red, seedless grapes
 desired amount of poppyseed dressing

Mix all together in a salad bowl and enjoy!

Lit'l Smokie Pigs

*Makes 40 sausages

1 14 oz. package Lit’l Smokies

1 12 oz. package lean bacon

¾ C brown sugar

Preheat oven to 325 and line a baking pan sheet with aluminum foil. Cut bacon into thirds. Wrap one-third of a slice of bacon around a sausage, secure with a toothpick and place on the baking sheet.

Repeat with remaining sausages and bacon. Pour brown sugar in a bowl and roll sausages in sugar one by one. Bake for 30-35 minutes or until bacon has cooked and is starting to brown.

Guacamole

*Makes 1 ½ Cups

2-3 avocados

1 TBS fresh lime juice (half of a lime)

1 clove minced garlic

2 TBS minced onion

¼ C sour cream

salt and pepper to taste

3-4 TBS finely diced tomatoes

Mash avocado with whisk in a small mixing bowl. Add remaining ingredients. Refrigerate in an airtight container.

Pico De Gallo

*Makes 4 Cups

2 tomatoes

1/4 onion

1 avacado

1 lime

1/4 C cilantro leaves

frozen sweet corn, thawed

1/3 can black beans, rinsed and drained

salt and pepper to taste

chili powder to taste

Dice first 3 ingredients then squeeze lime juice on top and mix. Chop cilantro. Add the rest of the ingredients.

Baked Broccoli

The only way I'll eat broccoli is if its baked. Easiest thing in the world, hardly needs a recipe but I thought I'd share the idea.

2 bunches of broccoli
1 TBS cooking oil
1/2 tsp salt
1/2 tsp pepper

Cut broccoli into small pieces and place in an 8x8 dish. Stir in oil, salt and pepper until well mixed. Bake at 375 for 20 min or until broccoli is tender, yet crispy.

Curried Cauliflower Popcorn

This is a new recipe and I wasn't sure what to expect or what category to put it in. Mostly I'd suggest it if you're in the mood for a yummy, healthy snack. It would also be a good side or appetizer to your meal!

1 medium head cauliflower
1 1/2 TBS olive oil
1/4-1/2 tsp salt
1/2 tsp curry powder

Preheat the oven to 475.

Wash and core the cauliflower and cut the florets into bite-size pieces. Place in a large bowl. 

Toss the cauliflower with the olive oil, salt and curry powder.

Turn out the cauliflower onto a large rimmed baking sheet. Bake for 16-18 minutes, stirring every 6-7 minutes, until the cauliflower is browned in spots and is crisp-tender.

 Serve immediately.

Spinach Quiche Bites

*makes 24 mini quiche

1 box Pillsbury refrigerated pie crusts, softened as directed on box 

2 slices bacon 

4 medium green onions, chopped (1/4 cup) 

3 eggs 

3/4 C half-and-half 

1/2 C grated Parmesan cheese 

1/4 tsp salt 

1/8 tsp ground nutmeg 

2 C raw spinach, chopped 

Preheat oven to 375. 

Remove pie crusts from pouches; place flat on work surface. With 2 1/2-inch round cutter, cut 12 rounds from each crust. 
Press rounds in bottom and up the side of each of 24 ungreased cupcake cups.

Cook bacon in 10-inch skillet over medium heat 4 to 6 minutes, turning occasionally, until brown and crisp. 
Drain on paper towels. Add onions to same skillet with bacon drippings. 
Cook 2 to 3 minutes, stirring constantly, until tender; drain.

Beat eggs, half-and-half, cheese, salt and nutmeg in medium bowl with wire whisk. 
Crumble bacon; add to egg mixture. 
Add onions and spinach; mix well. 
Divide mixture evenly among crust-­lined cups.

Bake 20 to 25 minutes or until puffed and golden brown. 

Cool in pan on wire rack 10 minutes. 
Loosen and remove quiches from pan with tip of knife. 
Serve warm or cool. Store in refrigerator.