Tag Archives: quick easy recipe

Easy Oven Fried Chicken Nuggets

13 Sep

“I am craving chicken nuggets” said me never. Well, almost never. But recently all that was on my mind was crispy chicken. I needed to give in to this craving fast so I decided to make easy oven fried nuggets. Those only need to cook for about 10 minutes.

Time to get started! I needed chicken, a flour dip, an egg wash, and a crumb mixture. I try to keep a pretty well stocked pantry and fridge, so this was a snap to pull together. When I need breading I usually make my own. I just love a little of this and a little of that. I let my mood drive the flavors.

So I mixed up some buttery cracker crumbs with some panko (you can’t beat the light crispiness!) bread crumbs. I added some shredded parmesan cheese for a salty flavor pop. A little pepper, or in this case a lot of pepper, and my breading  was ready.

I made a quick egg wash. For that you simply take an egg, whip it up a bit, add a few tablespoons of water and it is ready. The flour will adhere to the chicken, and the egg wash helps the next layer, the breading, stick. This method all but guarantees a  juicy on the inside crunchy on the outside chicken tender.

Got my assembly line ready for my chicken nuggets!

Before starting my assembly line, I set my oven to 350 degrees to preheat. Then I got out a baking sheet and lined it with parchment paper. Personal preference here, you can also use foil-or nothing at all. Lining the baking sheet helps make clean up easier, so that is an extra step I don’t mind doing!

I then cut the chicken breasts into “finger” size, about 1 1/2 -2 ounces each. Next, I took the chicken pieces, dredged them in flour, gave them a quick dip in the egg wash, then rolled them around to coat in the cheesy buttery crumbs. As you can see, you need not be fussy about having exact size chicken pieces or a totally uniform breading. This recipe does not require perfection to turn out delish!

It is as easy as 1-2-3!

I lined these bits of chicken goodness up on my baking sheet and gave them a light spritz of olive oil. The oven was preheated, so in they went.

Oven ready homemade chicken nuggets!

I could hardly wait for these to be ready. I set my timer for 10 minutes and got my dipping sauces ready. For variety, I decided on a veggie herb laden buttermilk dip, some creamy bleu cheese dressing, and a sweet hot chili sauce. I have never been a ranch dressing fan. I know, weird, right? But if that is your thing, go for it!

Get sauces that you love, pour into little bowls, and get ready for a home YUM!

Out of the oven I could hardly wait for these to cool enough to eat. I piled them on a plate, grabbed my sauces and dug in.

Meaty crispy flavorful nuggets! And so fast! You will never go to the drive thru for nuggets again!

These nuggets were so flavorful with the perfect balance of crispy texture, firm chicken, and savory buttery goodness. Craving satisfied. Bonus-I had leftovers!

That’s the trick-make enough so you can enjoy them for another meal. Layer them on top of a salad, dice them up for a tortilla rollup on the go, or mix them into some mac and cheese! So many options! And there isn’t a bad one in the bunch.

Bon appetite!

 

Edamame

22 Apr

Edawhat?  Edamame!  And it is time you try some!  Okay, so snobbish foodies are known for giving things fancy names.  Edamame is no exception.  They are simply green soybeans.  Or more accurately, young soybeans.  As asian staple for centuries, their popularity is picking up here in the good old US of A.  Which is great news for us!

Soy beans are a fruit that grow in a pod and considered a protein.  They are a legume. Besides soy, other legumes include peas, lentils, and beans.  They pack a wonderful nutritional punch.  And they are very versatile.  Soy beans, or edamame, can be prepared in so many ways!  But first, back to the nutrition.

Edamame can be beneficial to our health.  They are low in calories, and high in fiber.  Half a cup has about 9 grams of fiber (we should shoot for about 20-25 grams of fiber daily) and less than 8 grams of fat.  They are a good source of folate, vitamin k, manganese, and many other essential vitamins and minerals.  They are also low in sodium.  Fabulous news, right?

Now even more good news.  They can be prepared a million different ways!  They can be enjoyed “naked”, simply shelled and out of the package.  This is a fresh healthy way to eat edamame.  They can also be steamed with a little salt and used as a good plant protein for any meal.  Simple, quick and delicious.

Bring something new to your next get together.  Make a dip using edamame.  Introduce your friends to it, and become a hero with a savory new party food!  Alton Brown has a fabulous dip.  Here it is:

12 ounces shelled, cooked, and cooled edamame, about 2 cups, recipe follows
1/4 cup diced onion
1/2 cup tightly packed fresh cilantro or parsley leaves
1 large garlic clove, sliced
1/4 cup freshly squeezed lime or lemon juice
1 tablespoon brown miso
1 teaspoon kosher salt
1 teaspoon red chili paste
1/4 teaspoon freshly ground black pepper
5 tablespoons olive oil

Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.

I have played with that recipe a little, and it is yummy!  I have also made an edamame cold dish for a dinner party when I was having both “meatatarians” and vegetarians at the same table.  I like to have several protein as well as vegetable options at my parties.  And it is easy peasy!  Here it is:

10 – 12 ounces shelled edamame (I buy them in the refrigerated produce section)

1 roasted red pepper (I have used these from a jar to save time)

1/4 cup each olive oil and vinegar of choice (i prefer balsamic, but your favorite vinegar will certainly do!)

1 clove fresh garlic, minced

salt and pepper to taste.

Cut the red pepper into thin strips, and mix all ingredients together.  Refrigerate for at least 4 hours.  Enjoy!

Like roasted chickpeas, edamame is also savory when roasted and makes a great snack.  Thaw some frozen edamame, drain on paper towels, toss them on a baking sheet and sprinkle a little olive oil over the top.  Next, add your favorite spices (but don’t forget the salt and pepper), and toss into a 400 degree oven for 40 minutes, stirring 2-3 times during roasting.  Warning: these are addictive!

As you can see, edamame will make a great addition to your diet.  Go ahead.  Try it.  And let me know your favorite way to enjoy this nutritionally packed food!