Super-Easy Chicken Nuggets

This is Justin's new favorite dinner.  He requests it at least once a week, if not more.  It's just as easy as my oven-fried chicken and equally as tasty.  Which is good for me!

1. First, cut up 2 or 3 chicken breasts into 1" chunks. I like to cut my chicken when it's still ever so slightly frozen, because it just slices into much neater chunks.

 2. The first time I made this I did the following step in a ziploc bag--shake and bake style.  This time I tried mixing it in a bowl.  Shake and bake style was much easier, and I will go back to that next time.  Anyway, you will mix 1/3 cup flour and 1 teaspoon seasoning salt and dredge chicken nuggets.

3. Now, crush some corn flakes and melt about a half stick of butter.

4. Dip each nugget in the melted butter and then roll in the crushed corn flakes. 

5. Line a cookie sheet with aluminum foil (for easy clean up) and bake nuggets at 400 degrees for about 20-22 minutes. 

6. Serve with honey mustard, BBQ sauce, or gravy...or just eat them plain like Justin...and enjoy!

Crispy Flaky Oven Fried Chicken

My husband's favorite food is fried chicken.

I DO NOT make fried chicken.

Therefore, hubby gets no fried chicken.  

How's that for a syllogism?  Aristotle would be proud....I think.   Wait...!!  Hold up!!!  I think I just used my college degree!!  Mom...Dad!!!!  I used it!!  Majoring in Speech Communication was useful!! 

Okay...enough of that.  Look at this:

It looks like fried chicken....

It tastes like fried chicken...

but it is NOT fried chicken....technically.

After eating this, Justin said..."Steph, I will never ask you to make fried chicken for me again if you promise to keep making this."  DEAL!!!  

This is the easiest dinner ever! 

Ingredients Needed:

1 1/2 cups mashed potato flakes

1 tsp seasoned salt

1/2 tsp. paprika

1/2 tsp. garlic powder

1/2 tsp. black pepper

1/4 cup melted butter

1 TBSP water

1 egg

1 cut fryer chicken (about 3-3.5 lbs)

First, preheat oven to 400 degrees. 

In a large mixing bowl comine: 1 1/2 cups mashed potato flakes, 1 teaspoon seasoned salt, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon pepper.

Stir 1/4 cup melted butter into potato flake mixture.

In a separate bowl, beat 1 egg with 1 TBSP water. 

Dip chicken in egg, then coat in potato flake mixture. 

Place chicken in 13x9 (ungreased) baking dish. I actually like to spread mine out into two dishes so the chicken pieces don't touch and the batter stays on. I also pour the leftover crumbs on the already coated chicken for extra crunch.  

Then, bake for 1 hour.

That's all!  And it's so good!  I will definitely be adding this to the "rotation".

Chicken Spaghetti with a BIG ol' Kick!!

My husband is not one for pasta or casseroles...but he loved this.  He kept saying, "Man, this is really good."  I think it was the spice that did it.

The first thing you'll want to do is boil a cut up fryer chicken in a large stockpot.  Once your pot gets to a nice rolling boil, turn the heat down and let it simmer about half an hour.

Meanwhile, dice up one medium yellow onion and one red bell pepper.

Once your chicken is finished boiling, remove it and let it cool.  Do not discard the stock!  You'll want to remove 2 cups of the stock for later use. 

Break apart spaghetti noodles into three pieces (about 3 inches a piece).  You'll want about three cups of broken spaghetti noodles total.  Cook the noodles in the chicken stock for only 5 minutes.  (Don't forget to take out and set aside 2 cups of it.)  You want your noodles only about half cooked.  Very al dente!

Once your chicken is cool enough to handle, tear it in pieces from the bone.  Throw in a few small pieces of skin too for flavor. You'll need about 2 1/2 cups of cooked chicken.  Heck, I guess if you want your casserole super-chickeny you can use all of it.  I only used about 2 1/2 cups and am going to use the rest to make a chicken salad or chicken quesadillas tomorrow.  That's up to you, though. 

Now, in a large bowl mix the following:

• 2 1/2 cups cooked shredded chicken
• half-way cooked noodles
• 2 cups cheddar cheese
• chopped onion
• chopped red bell pepper
• 2 cans of "Cream of Chicken and Mushroom" Soup
• 1 teasoon Lawry's Seasoning Salt
• 1/2 teaspoon black pepper
• 3/4-1 teaspoon of cayenne pepper--depending on how kicked up you want your dish. You could definitely use less if you're sensitive to heat.

Begin adding a little of your reserved stock and stirring your mixture. Keep adding your stock until you get a nice consistency that stirs easily but is not too watery.  I used 1-1 1/2 cups of stock and saved the rest.

Spread your chicken mixture into a casserole dish and top with 1 1/2 cups shredded cheddar cheese.

Finally, bake casserole in a  350 degree for about 30-35 minutes. 

Tequila Lime Chicken

Tonight's dinner was delicious, and will definitely be added to the regular rotation.  (I got the recipe from Pioneer Woman's website.)  The chicken needs to marinate all day, so plan on preparing this marinade in the morning or even the night before.  The longer the better, and the juicier your chicken will be.

So, for the marinade, you will need to throw the following ingredients into your food processor on "pulse" mode...

• the juice of three limes
• four or five teaspoons of minced garlic (the kind from the jar is just fine!)
• one jalapeno, sliced
• one teaspoon salt
• 1/2 cup tequila
• handful of cilantro

After these ingredients are nice and combined, turn your processor on regular mode and drizzle in about five or so tablespoons of extra virgin olive oil.

Once you've got your marinade complete, flatten your chicken breasts (this recipe makes enough marinade for about 4 large chicken breasts).  I like to place the breast under a piece of plastic wrap and give it a few good whacks with my french rolling pin. Again, you'll want to let this marinate all day (or overnight).

When you're ready to go, grill your chicken.  Since you flattened it, it won't take long at all!  So, stand by and don't let it burn.

Meanwhile, heat your oven to "broil" and grate about a half cup or so of Monterrey Jack cheese.  When your chicken is just done, take it off the grill, top it with cheese and stick it in the oven for a few minutes.  (It took mine about 4 minutes.)  Again, stand by, and don't let it burn.

Now, top your chicken and cheese with some homemade salsa or pico de gallo.

Serve with Spanish rice and black beans for a tasty meal!

Chicken Pot Pie

Well, like I said in my earlier post, I'm on a mission to find new chicken recipes to add to my regular rotation. My husband and I both love chicken--but I'm tired of using the same old recipes. Last night I made an oven fried chicken (from Ina Garten).  Justin loved it.  I thought it was good...but I'm not a huge fan of fried chicken like he is.  Anyway, I used a whole cut up chicken, which of course meant lots of leftovers--which were perfect for tonight's dinner!

Tonight I made another Ina Garten recipe.  However, her recipe is for 4 pot pies and I cut it down to make 2 (albeit large) pot pies.  So, here's my version proportioned for 2 and with my tweaks. 

Beware...this recipe takes a while and  is super messy.  But, totally worth all the hassle.  Justin claims it's the "best chicken pot pie ever."

Ingredients:

• 2 cups cooked chicken, cut up
• Kosher salt
• Freshly ground black pepper
• 2 1/2 cups chicken stock, preferably homemade
• 2 chicken bouillon cubes
• 1 stick butter
• 1 yellow onions, chopped
• 1/2 cup all-purpose flour
• 1/4 cup heavy cream
• 1 cup medium-diced carrots, blanched for 2 minutes
• 4 stalks celery, diced
  
• 1/2 (10-ounce) package frozen peas (1 cup)
• 1/2 cup minced fresh parsley leaves

For the pastry:

nocoupons

• 1 1/2 cups all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/4 cup vegetable shortening
• 1/2 stick cold butter, diced
• 1/2 cup ice water
• 1 egg beaten with 1 tablespoon water, for egg wash
• Flaked sea salt and cracked black pepper

  
First of all, you're going to need a couple cups of cooked chicken.  You can use leftovers like I did, or quickly roast, grill or saute some and cut it up.  Whatever you have will be just fine!

Next, you need to go ahead and get your pastry top ready and chilled.  For the pastry, mix flour, salt, and baking powder. Add shortening and butter and mix quickly with your fingers until each piece is coated with flour. Mix (in mixer or food processor) until the butter and shortening are about the size of peas. With the motor running, add ice cold water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Now back to the filling...In a small saucepan heat up chicken stock and dissolve chicken bouillon cubes.   Meanwhile, in a large dutch oven skillet, melt 1 stick of butter.  Chop up onion and celery and saute in the butter about 10-15 minutes over medium-low heat until onions are translucent. Add  flour and stir constantly for a couple of minutes.  Now add your stock and stir until thickened (about a minute).  Then add heavy cream, salt, and pepper and stir. 

Now, add your carrots, peas, chicken, and parsley to your filling and mix well.  Scoop filling into 2 oven-safe bowls.

Brush the sides of your bowls with the egg wash.  Take your chilled pastry and cut in half.  Roll each half into a circle large enough to place over your bowl.  Cover your bowl and crimp the edges.  Brush the tops of your pot pies with the rest of your egg wash.  Cut three slits into the top of each pie.

Bake at 375 for 45 minutes to an hour, or until the pastry crust is golden brown.

You'll have to exercise self-control and let it cool for a bit before you dig in because it is H-O-T!  Once it's cooled...Enjoy!!

Sour Cream and Onion Chicken Nuggets

This week, I'm on a mission to find new recipes for chicken. My first go was Monday night with these nuggets.  I found this recipe on foodtv.com (Paula Deen's, I think...).  It's super easy! 

First I cut up my chicken into chunks.  Then, mix one egg with about 1/4 cup milk.  In another bowl crush up some sour cream and onion chips.  Dip the chicken chunks in the egg and then roll in the chips.  Now, lay out all of you nuggets on a baking pan (sprayed with Pam).  Now, melt a stick (or a little less) of butter and spoon a little bit onto each nugget.  Now, bake at 375 degrees for about 20 minutes.  That's it...honest!

Now, if you want to take it a step further...make your own honey mustard dip.  It's de-lish!  All you have to do is mix together:
-3/4 cup mayo
-3 Tablespoons honey
-2 Tablespoons mustard
-1 Tablespoon lemon juice
-1/4 teaspoon horseradish

Pan-Fried Chicken Fettuccine Alfredo

Get ready for a meal that will make its way into your regular rotation! It's creamy and savory and just all-around perfect!  I found this recipe online and made my own tweaks to it.  Here's my version of Pan-Fried Chicken Fettuccine Alfredo.

First, beat 1 egg with 1 cup of milk, 1 TBSP lemon juice and 1 1/2 tsp. garlic powder. Put all of this in a ziploc baggie with some thin chicken breasts (2, 3, or 4 depending on how many people you're cooking for), and let it sit for about 3 or 4 hours.

After you chicken marinates, mix together a cup of flour, 1/3 cup italian bread crumbs, 1 tsp. baking soda, 1 tsp. kosher salt, and 1 1/2 tsp. Montreal Steak seasoning. Dredge your chicken in this mixture. You can let it sit for a bit after you coat it while you get the sauce and noodles started.

Go ahead and get your water boiling for the noodles. Add  some salt and cook about a half of a package of fettuccine noodles (for 2-3 people).

Meanwhile, heat one cup of chicken broth over medium high heat until you get a rolling boil. Then, reduce heat to medium and add 2 cups heavy whipping cream, 2 TBSP cornstarch, and some minced garlic (I buy a big jar of minced garlic at Wal-Mart--and used a spoon or two of it). 

Reduce the heat on the sauce to a low simmer and add 1 cup grated Parmesan, and salt and pepper to taste. Let that cook for about 15 minutes or so, stirring often to melt the cheese and incorporate it evenly.

In a skillet (Yes, you're going to be using almost every burner on your stovetop.), melt 2 TBSP butter with 2 TBSP olive oil. Cook your chicken until done. (I sprinkled mine with some basil and parsley while it was browning in the butter.)

Now, go back to your sauce and add some more basil and parsley--dried or fresh--to taste.

Serve with noodles on the bottom, topped with sauce, then chicken, then sauce again. Garnish dish with more basil and parsley and grated Parmesan.

Now...enjoy the best Alfredo you've ever tasted!