Pages

chicken nuggets




 today I'm going to show you how to make homemade chicken nuggets to make homemade chicken nuggets you're going to need chicken breasts Phillips and I've cut them up into two the cubes like that about the size that I want for the nuggets and then we put them aside and you need some egg which I've already beaten up two to three eggs some plain flour and the crumb mix now this crumb mix I'll go through the ingredients and the portions of each now the first part of this crumb mix is bread crumbs so one cup of bread crumbs 1/3 of a cup of corn flake crumbs now you can either buy corn
flakes and you can just break them up in a plastic bag with a roller or something but you can also just buy them already made which just speeds up the process and one third of a cup of Parmesan cheese now just get in there and just mix all this up alright first we just want to basically roll the chicken into the flour and then dunk it in they're so and you just repeat that from flour egg and the crumb mix and then just put it on a plate and just repeat font that process over and over all right they've all been chromed and they're ready to go now we'll start cooking them okay on a medium heat just throw in some butter or if you want to use oil and just place them in and just turn them over after two or three minutes and repeat that process if they're not quite cool though they should be cooked in about five minutes all right so those are done so we'll just transfer those to a plate and I'll start making the dipping sauce now what you need for the little dipping sauce is half a cup of mayonnaise and two to tablespoons of sweet chilli sauce at a large switch on the sauce it's looking a little bit you can also just
replace the mayonnaise with sour cream there is sweet chili mayonnaise dipping sauce well I hope you like the homemade chicken nuggets recipe sauce YUM chicken nugget let's give them a go and tip it straight in a whole boy that is really good I'll see you next time my next meal .


REALLY GOOD PASTA SALAD



INGREDIENTS

1 pound cellentani pasta, prepared al dente and cooled

1/4 cup red onion, diced

1 cup broccoli, chopped
1 cup green olives, sliced
1 cup sharp cheddar cheese, cubed
1/2 cup banana peppers, chopped
1 cup mini pepperoni (or pepperoni cubed)
1/2 cup salami, cubed
1 cup cherry tomatoes, sliced
1 medium green pepper, diced
Dressing:
1/3 cup sugar
1 tablespoon dried parsley
1 tablespoon Italian seasoning
2 cloves fresh garlic, minced
1 cup extra virgin olive oil
Salt and pepper to taste
INSTRUCTIONS


In a large bowl, add the cooled pasta, red onion, broccoli, green olives, cheese, banana peppers, pepperoni, salami, cherry tomatoes, and green pepper. Set aside.



In a small bowl, whisk together the  sugar, dried parsley, Italian seasoning, garlic, and extra virgin olive oil. Add salt and pepper to taste. (About 1 teaspoon salt and 1/2 teaspoon pepper.)

Add the dressing to the bowl of pasta. Toss to combine. Cover with plastic wrap and chill in the refrigerator for at least two hours. Toss again before serving.

CRACK CHICKEN NOODLE SOUP



CRACK CHICKEN NOODLE SOUP


INGREDIENTS:

3 cups chopped cooked chicken (I used rotisserie chicken)
1 (10.75-oz) can condensed cheese soup
6 cups chicken broth
1 cup milk
2 stalks celery, chopped
2 carrots, thinly sliced
1 (1-oz) package Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
1 (2.25-oz) package Oscar Mayer Real Bacon Bits
1 cup shredded cheddar cheese
8-oz dried fine egg noodles, uncooked

INSTRUCTIONS:
In a large stockpot/Dutch oven, combine cooked chicken, cheese soup, chicken broth, milk, chopped celery, sliced carrots,Hidden Valley Original Ranch Salad Dressing & Seasoning Mix and Oscar Mayer Real Bacon Bits.
Bring to a boil over medium-high heat. Reduce heat to simmer and cook for 20 to 25 minutes, until vegetables are soft.
Stir in dried noodles and shredded cheddar cheese. Cook for 5 minutes, until noodles are soft.

BUCKEYES (PEANUT BUTTER BALLS


BUCKEYES (PEANUT BUTTER BALLS



INGREDIENTS
12 oz peanut butter, (we like to use natural to keep the sweetness level down.)
1 stick butter
1 teaspoon vanilla
1 pound powdered sugar
16 ounces semi sweet chocolate
INSTRUCTIONS
In the bowl of a mixer, beat peanut butter and butter. Stir in vanilla. Add powdered sugar and beat on low speed until smooth.
Roll into 1 inch balls and place in the freezer for at least 1 hour.
Place the chocolate in a deep bowl and microwave for 10-15 seconds at a time, stirring between intervals, until melted.
Dip the chilled peanut butter balls three fourths of the way into the melted chocolate and place on wax paper to set.

Slow Cooker Smoked Sausage Cheesy Potatoes

Slow Cooker Smoked Sausage Cheesy Potatoes



Ingredients

1 14 oz pkg Eckrich Smoked Sausage, sliced into 1/2" pieces
1/2 cup onion, diced
2 cups shredded cheddar cheese, divided
1 can cream of celery soup
8 oz sour cream
8 oz French Onion Dip
1/8 t ground pepper
1/4 t Lawry's Seasoning Salt
1 30 oz pkg frozen shredded hash browns, thawed
Instructions

In large skillet cook Eckrick Smoked Sausage and onion. Cook thoroughly & set aside.
In large mixing bowl combine 1 3/4 cup shredded cheddar cheese & all other ingredients. Mix until combined.
Spray slow cooker with non-stick cooking spray. Spoon 1/2 of hash brown potato mixute into bottom of slow cooker.
Next layer on the cooked sausage & onion, spreading pieces evenly.
Layer on remaining hash brown potato mixture.
Finish with remaining shredded cheese.

Place lid on slow cooker and cook on low for 3 hours.

Double Crunch Honey Garlic Chicken Breasts



Double Crunch Honey Garlic Chicken Breasts

Ingredients
4 large boneless skinless chicken breasts
2 cups flour
4 tsp salt
4 tsp black pepper
3 tbsp ground ginger
1 tbsp freshly ground nutmeg
2 tsp ground thyme
2 tsp ground sage
2 tbsp paprika
1 tsp cayenne pepper
4 eggs
8 tbsp water
2 tbsp olive oil
3-4 cloves minced garlic
1 cup honey
1/4 cup soy sauce low sodium soy sauce is best
1 tsp ground black pepper
canola oil for frying
US Customary - Metric
Instructions
Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.
Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper. NOTE: This flour and spice dredge mix is sufficient for two batches of this chicken recipe so divide the batch and store 1/2 in a Ziploc bag in the freezer. I always like to make enough for next time...and there's always a next time with this recipe.
Make an egg wash by whisking together the eggs and water.
Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.
Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.
Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice.
To make the Honey Garlic Sauce:
In a medium saucepan add the 2 tbsp olive oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown.
Add the honey, soy sauce and black pepper.
Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.
TO MAKE THE OVEN BAKED VERSION
Follow the recipe exactly as for the fried version but while you are preparing the chicken, heat a baking sheet in a 425F degree oven. Preheating the pan does 2 things; it prevents the chicken from sticking to the pan and it ensures that the heat from the oven starts going directly into the crust on the chicken to make sure it becomes crispy.
Dip all your chicken pieces and coat as instructed. As you finish individual pieces, lay them out on a lightly floured cutting board while you finish getting them all ready.
When the pieces are all ready, take the hot pan from the oven and lightly oil the bottom of the baking pan with canola oil or other vegetable oil. Use only enough to coat the bottom of the pan.
Working as quickly as possible, transfer the chicken pieces to the oiled pan. Do not crowd the pieces together. They should NOT touch each other or they will steam and not get crispy. Leave at least an inch of space between all pieces.
Lightly spray the tops of the chicken pieces with vegetable oil. I recommend that you have a spray bottle filled with canola oil to use in any oven fried recipe for chicken, including this one. A simple pump bottle will do. Spraying the tops helps them start to get crispy in the hot oven too.
Maintain the heat at 425 degrees F and place baking sheet in the oven. I use the second lowest rack in my oven.
Bake for 15 minutes without opening the door! Take the pan out of the oven and flip all of the chicken pieces over.
Return to the oven for another 10-15 minutes until the chicken pieces brown nicely and become crispy. Again don't open the door, maintaining a hot oven is important for this method.
Dip the baked pieces in the sauce as usual and serve immediately

CHICKEN & BROCCOLI ALFREDO STUFFED SHELLS



CHICKEN & BROCCOLI ALFREDO STUFFED SHELLS


INGREDIENTS
1 (12 oz.) box Jumbo Shells
2 cups cooked, shredded chicken
1/4 teaspoon garlic powder
Salt and pepper, to taste
1 (12 oz.) bag frozen broccoli florets (steamed then chopped)
1 (16 oz.) jar Alfredo sauce OR use the homemade Alfredo recipe below
1 cup shredded Mozzarella cheese
1/2 cup grated Parmesan cheese
ALFREDO SAUCE
3 tablespoons unsalted butter
3 cloves garlic, minced
1 cup heavy cream
1 1/4 cups whole milk
2/3 cup freshly shredded Parmesan
3/4 cup freshly shredded Mozzarella cheese
Salt and pepper, to taste
INSTRUCTIONS
Cook pasta shells according to package instructions, just until al dente. Drain water and lay shells out on a large cookie sheet lined with parchment paper. Let shells cool completely.
FOR HOMEMADE ALFREDO SAUCE
Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer. Remove from heat and stir in Parmesan and Mozzarella cheese. Season with salt and pepper, to taste.
FOR STUFFING SHELLS: In a large bowl add chicken, garlic powder, salt and pepper and chopped broccoli. Toss to combine. Pour in 1 cup Alfredo sauce and stir together. Add a spoonful of Alfredo sauce to the bottom of a greased 9x13-inch baking pan. Fill shells with a large spoonful of chicken and broccoli mixture and place in prepared pan.
Pour remaining Alfredo sauce evenly over the shells. Sprinkle tops with Mozzarella and Parmesan cheese.

Bake, uncovered, at 350 degrees F. for 25 minutes or until warm and bubbly. Serve and enjoy!