Home-made Chicken Nuggets

With the kids home this summer, more meals are being consumed at home.  I wanted to have some good and easy meals on hand for quick lunches.  These home-made chicken (I used Organic Ground Turkey from Costco) nuggets are packed with flavor and I know what is in them.  I hope you enjoy them too!

 My recipe makes enough for about 40 nuggets.  Just pop them in the freezer in a single layer on parchment.  Once frozen, you can place them in a freezer bag or container for another day.

Home-made Chicken Nuggets

2 lbs. ground turkey

1/2 c .old fashioned oats

1/4 c. Parmesan cheese

1 tsp. Smoked Paprika (Penzy's)

1 tsp. Tastefully Simple Italian Garlic Seasoning

1/2 tsp. Ground black pepper

Breading:

1/4 c. Parmesan cheese

1 tsp. Smoked Paprika

1 tsp. Kosher salt

1 1/2 c. panko 

Instructions:

Prepare a baking sheet with parchment paper and set aside.

Mix breading ingredients in a small bowl and set aside.

In a large bowl combine the ground chicken or turkey with the oats, Parmesan and seasonings.  Take 1 tablespoon of meat mixture and flatten to a nugget shape and press into the breading mixture and place on parchment.  Place in freezer until firm and transfer to freezer safe container or bake at 375 for 15-20 minutes, flipping half way through.  If baking from frozen, they will take around 30 minutes.

Serve with your favorite dipper...mine is Tastefully Simple Garlic Parmesan Wing Sauce!

Quick Yellow Chicken Curry

Our family loves curry and this is one of our favorite yellow curry dishes.  Hope you enjoy it too!

Quick Yellow Chicken Curry

2 T butter
1/4 c. flour
11/2 c. milk ( can use half coconut milk)
1 c. chicken broth
2 T Tastefully Simple Onion Onion
1 tsp. Tastefully Simple Fiesta Party Dip Seasoning
3 T. sweet curry powder
Olive oil
1 1/2 lb. boneless skinless chicken breasts, cubed
salt and pepper
2 c. frozen peas, thawed
prepared brown rice

In small saucepan, heat 2 T butter over medium high heat until melted.  Whisk in flour until toasted.  Add milk and chicken broth and stir until smooth.  Add spices and simmer on low.  When thickened turn off and cover.

While sauce is simmering heat large skillet over medium high with a little olive oil.  Sprinkle chicken with salt and pepper and saute until golden brown and cooked through.   Add thawed peas and stir to combine.  Pour sauce over the top and heat all through.  Serve over rice with naan.

Jack's Apple Cinnamon Nachos

My guest blogger today is my son Jack.....

Jack made these for his upcoming Healthy Snack Competition at School.  He is a finalist and so excited to cook for other chefs along with his bro Drew!
Hope you try them!

1 bag of Cinnamon pita chips
1/2 c smooth peanut butter
1/4 c milk
1 T honey
1 granny smith apple, cored and diced
1 banana, halved lengthwise and sliced

In a small saucepan mix peanut butter, milk, and honey.  Melt over low heat while stirring.  Pile chips on plate and pour sauce over and top with fruit.  Eat it and say yum!

Scalloped Potatoes w/Fresh Herbs

Was a hit with friends and family....I was looking for something different to take to potluck that wasn't mashed and I had never made scalloped potatoes before.  I tweeked a recipe from Food Network's Favorite Recipes Cookbook.

2 large clove garlic, smashed
4 T butter
5lbs. yellow potatoes, peeled
1 c buttermilk
2 c chicken broth
1 c skim milk
1T fresh chopped thyme
1T fresh chopped rosemary
5t kosher salt
Freshly ground blk pepper
pinch freshly grated nutmeg
1 c shredded sharp cheddar
1/2 c parmesan cheese
1 lb of bacon fried and crumbled

Preheat oven to 350.  Rub one garlic clove all over your 9x13 pan. Mince what is left of garlic.  Smear some of the butter all over the inside of the dish.
Using a mandoline, slice potatoes about 1/8in thick.  Put them in stock pot with minced garlic, remaining butter, liquid, and seasonings.  Bring to a boil over med-high heat and cook, stirring, until the mixture has thickened slightly. 1-2 min.  Transfer the mixture to the prepared baking dish and shake pan to distribute potatoes evenly.  Bake, uncovered, occasionally spooning some of the liquid over the top, until potatoes are fork-tender, about 50 min.  Sprinkle cheeses and bacon over the top and bake until brown and bubbly about 15 min more.  Remove from oven and let cool 10 min before serving.

Roasted Vegetable and Chicken Enchiladas

This was a pinterest find:) that I was wanting to make for awhile. I made it my own by switching things up a bit and adding some chicken. I absolutely loved this! The kids did eat it and said it was ok...but they aren't huge fans for pieces of peppers. I should have cut them up smaller. Scott said he'd rather eat veggies like this than plain:)

The seasonings really make the dish.....great flavor thru out! I encourage you to give it a try....and if you have picky eaters, maybe chop up the veggies a little more and do what I did....bribe them with ice cream afterwards....it gets them every time:)

1 poblano chile, cut into strips
2 red bell peppers, cut into strips
1/2 head of cauliflower, cut into 1/2 inch chuncks
1 small sweet potato, peeled and cut into 1/2 inch cubes
1 medium onion, halved and sliced thin
1 c. corn kernels, fresh or frozen
3 T TS Roasted Garlic Oil or Olive Oil
2 t cumin
2 t Garlic Garlic
2 t Fiesta Party Dip seasoning
1 t TS Seasoned Salt
3 chicken breasts or equilivent to (approx. 3 c. cooked)
1/2 c chopped fresh cilantro
2 c salsa (I'd suggest TS Corn Black Bean Salsa)
2 oz of baby spinach leaves
8-10 corn tortillas, ripped in bite sized pieces ( I used small white corn tortillas)
2 c shredded Sharp Cheddar
Sour Cream and sliced green onions for garnish

Preheat oven to 425. Drizzle a little oil in a rimmed baking sheet. Place poblano, red bell pepper, cauliflower, sweet potato, onion, and corn on sheet. Drizzle with a little more oil and sprinkle with cumin-Seasoned salt. Toss together with hands and spread out evenly. roast for 30-40 min or until lightly browned and tender, Stiring every 10 min for even roasting. Remove from oven and reduce temp to 350. While veggies are roasting, saute chicken breasts in skillet seasoning with more Seasoned Salt and Fiesta Party Dip seasoning. Cut into bite sized cubes and set aside.

Grease a 9x13 pan. Stir in cilantro into the salsa in a separate bowl. Spread 1/2 c salsa into bottom of pan. Add a layer of tortilla pieces, Top with 1/3 veggies, a handful of spinach, and 1/3 of the cheese. Second layer: tortilla, salsa, veggies, spinach, and cheese. Top layer: tortillas, salsa, veggies, and cheese. Cove with foil and bake 20 min. Remove foil and bake another 10 min. or until cheese is melted.

Let rest for 5 min and serve with sour cream and green onions if desired.

*I usually don't like corn tortillas but I do IN things like this because it adds so much more flavor plus they hold up better than flour ones in a casserole type dish. Let me know if you try this and like it!

Ham and Cheese Strata

I had misplaced one of my favorite breakfast casserole recipes and recently found it on our long relaxing Christmas Break!  It was nice to be able to sleep in and have many brunches over the last two weeks....and I found my recipe I want to share.....This is an old PC recipe and it uses the 11in deep dish baker...I am sure you can figure out a dish to bake it in:)

8 slices of bread, cubed (or equivelant too...I often use french bread or hard rolls that are drying out)
1 cup of cubed ham
4 oz. of velvetta cheese, cubed
6 eggs
2 c milk
1 t onion flakes
1/2 t dry mustard
 1/2 t salt
4oz. Cheddar cheese, shredded
Paprika

*Make the night before*
Grease 11 inch deep dish baker.  Put in half bread cubes, then cheese cubes, and finally ham over bread and cheese.  Add remaining bread.
Combine eggs, milk, onion, and seasonings.  Pour over bread, ham and cheese.  Sprinkle with Cheddar and paprika.  Cover and refrigerate overnight.  Bake 45 min at 375, or until set.

Puppy Chow with a twist {Poppy Chow}

I love chocolate and peanut butter and saw a recipe on pinterest for Poppy Chow (Puppy Chow made with Popcorn).  So I wanted to make a variation of it.  I had no problem eating a bowl full:)

1 c. peanut butter
12 oz. chocolate (chips, bars, leftover easter bunny...etc....)
1 stick butter
1 bag of Seyferts puffed corn puffs
1lb of powdered sugar
Mini Marshmallows

Melt peanut butter chocolate and butter in a big bowl....I used the tupperware fix n mix bowl.  Stir in the corn puffs and make sure to coat all with choc. mixture.  Add powdered sugar and marshmallows....eat! and enjoy!

Salted Caramel Mocha-my version

My new craving for Salted Caramel Mochas at Starbucks led me to the creation of this sweet treat!

3oz of boiling water

1 heaping tsp of instant espresso powder

1 scoop (3T) of Butterscotch Kisses Cocoa (Tastefully Simple)

1 c milk

1 T Creamy Caramel (Tastefully Simple) plus more to drizzle

1/4 t. Kosher coarse salt plus a pinch more to sprinkle

Whipped Cream

In a small saucepan, heat milk, whisking in Cocoa, espresso powder, water, 1T of Creamy Caramel Sauce, and 1/4 t salt. Heat til steaming. Pour in mugs and top with a good dose of whipped cream, a drizzle of Creamy Caramel and a pinch of Kosher salt. Enjoy!

Ugly S'mores Cake

1 Chocolate Ugly Cake (Tastefully Simple of course)
1/2 c cold water
1 1/4 c hot water
5 whole graham crackers(broken in half)
1/2 c. white choc chips
1 c marshmallow cream

Preheat oven to 350.  Prepare Ugly Cake as stated on box.  Bake 20 minutes.  Remove from over and top with graham crachers, chocolate chips.  Dab marshmallow cream on top and put back in oven and bake another 10 minutes.  Switch to broil and broil for 1 min or until marshmallow cream is lightly browned.  Let it set for a couple minutes (the box says 10 min....yeah right)if you can....Enjoy!

* You could use marshmallows.....I just had the cream so I used that:)

Hot Buttered Lemonade

If you like hot cider then most likely you will like this! I wanted to try it so I told my kids we are trying something new....they loved it.

3 c water
3/4 c lemon juice ( I used fresh squeezed for most of it) try 6 lemons
2/3 c sugar
1 1/2 t lemon peel
1 T cinnamon

Simmer until sugar is dissolved. Pour into mugs. Dot each with a bit of butter. Enjoy!

Panera's Turkey Artichoke Panini

Yea! I finally have a recipe from Panera, that I can make anytime I want at home! Absolutely spot on! If you have all the ingredients prepped (ie the onions and artichoke dip) then You will be all set for a Panera craving:)

I made up the spin & artichoke and the onions and have them on hand for this sandwich. Then when ever I want I can whip up this sandwich for just me:)


1 loaf pesto foaccia bread (I even used reg. whole wheat bread, just drizzle the outside with olive oil and sprinkle with Italian seasoning....of course I use TS Italian Garlic Bread Seasoning)
8 oz. deli turkey
4oz. spinach artichoke spread (again, make a batch of TS Spin. & Artichoke Warm dip mix and have it ready to go)
2 oz. shredded asiago cheese
1 small red onion, sliced thin
1 T olive oil
1 T balsamic vinegar
1-2 tomatoes, sliced thin
1 pinch of salt and pepper

Preheat panini grill to med. temp. In a medium sauce pan or skillet, saute onion in olive oil until transaprent. Add vinegar and salt and pepper to taste.

Slice focaccia, if using, horizontally, and then halve vertically. Layer turkey onto bottom halves of bread, spread with spinach artichoke mix over turkey. Layer with onions, cheese, and then tomatoes. Place top halves of bread on. (If you are using reg bread, this is where I would drizzle a little olive oil on the outside of bread and sprinkle with Italian seasoning)

Add panini to grill and press lightly. Grill 5 min or til cheese begins to melt. Enjoy!

Tropical Salad with Pineapple Vinegarette

Loved this one! I am always ready to try new salads...one I am going to try to make that was so refreshing as well, is the watermelon goat cheese salad from Panera. It was sooo very yummy. I think I would make it with feta though....Goat cheese can get kinda stinky for my taste, but Panera's was mildly good...

6 strips of bacon fried, drained, and crumbled
1/4 c pineapple juice
3 T red wine vinegar
1/4 c olive oil
1 pkg. romaine lettuce, chopped
1 cup fresh pineapple, diced
1/2 c almonds, toasted and chopped
3 green onions, chopped
1/4 c flaked coconut, toasted
salt and pepper to taste

In covered jar, combine pineapple juice, vinegar, oil, salt, and pepper. Cover and shake well.
In large bowl, toss lettuce, pineapple, almonds, green onions, and bacon.
Pour dressing over salad and toss.

Peanut Butter Buckeye Bars

I made these for a get together and they were a big hit. It's a great combination of chocolate chip cookies and Peanut Butter Buckeye's ( you know, those pb balls dipped in choc serverd around the holidays?)

16 large choc chip cookies ( I just picked up some from the grocery bakery....not so fresh ones on the clearance rack would also be great)
10 T butter, melted
1 1/2 c peanut butter
3 c powdered sugar
24 oz. bag of milk choc chips


Heat ovento 350. Crumble cookies and stir in melted butter. Pour into an ungreased 9x13 pan, pressing down well. Bake 10min. Cool in fridge.

Melt 12 oz of the choc chips (1/2 of them) and spread over cooled crust. Stick in fridge for 20min.
Mix peanut butter and sugar in you stand mixer until it is well mixed and sticks together. I kneaded it a bit with my hands at the end. Spread this mixture over your choc. Melt the other 1/2 of choc chips and spread that over pb mixture. Let harden and eat.

Be careful not to devour the pan! :)

Herbed (or peppered) Flatbread Crackers

If you read my blog post Oh Crackers, and wanted the recipe....here it is! Enjoy!
Abby

Herbed Flatbread Crackers

1c. warm water (110 degrees)
1 t active dry yeast
3 c flour
3 T olive oil
Coarse salt
1 t sugar
1 egg, whisked w/ 1 T water
Sea salt
1/4 t fresh thyme or rosemary ( I used cracked black pepper (TS Garlic Pepper) to make them spicy instead of "herby")

Mix water and yeast and let sit 5min. Stir in flour, oil, 2 t. coarse salt, and sugar. Stir until dough forms. Knead 2 min. Cover and let rise 'til double (1hr). Heat oven to 350. Divide dough into 16 pieces and cover.
Roll 1 piece in a 4x10 rectangle and transfer to parchment lined baking sheet. Brush with egg wash; sprinkle with sea salt and herbs or pepper. Repeat putting 4 per baking sheet. Bake and rotate half way thru, until golden and crisp. About 18-22 min. Cool on wire rack. There you have it! Fresh baked crackers!

Thanks, Martha Stewart!

Oatmeal Caramel White Chip Bars

7/3/2010-Just wanted to add a new note to this recipe...while searching for more bar recipes....I found this same one on a website where they make it with reg. choc. chips.

These come from a friend, Doreen, who made them and I just can't get enough of them. I finally got the recipe so I could make them this weekend. Very good!

Crust:

2 cups all-purpose flour

1 1/2 cups packed brown sugar

1 1/4 cups butter or margarine, softened

1 teaspoon baking soda

1/2 teaspoon salt

2 cups quick-cooking oats

Filling:

1 (12-ounce) package White choc. chips

1 cup caramel topping (of course I would use TS Creamy Caramel!)

3 tablespoons all-purpose flour

Preheat oven to 350°F (175°C). Grease a 13 x 9-inch baking pan.

For Crust: Beat flour, sugar, butter, baking soda and salt in a large mixing bowl until crumbly. Beat in oats on low speed just until combined. Press half of mixture (about 2 1/2 cups) into bottom of prepared baking pan.
Bake for 10 minutes. Cool in pan for 2 minutes.

For Filling: Sprinkle crust with morsels and nuts. Blend caramel topping with flour. Drizzle over morsels and nuts. Crumble remaining oat mixture over nuts.
Bake for 18 to 22 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars.

Spice-Rubbed Grilled Bone-In Chicken

Kroger has $1/lb bone-in skin on chicken breast halves this week. So this was a cheap and good meal!

3/4 c kosher salt (or 6T table salt)
3/4 c sugar
3-4 bone-in skin on chicken breasts (mine =3 1/2 lbs for 3)

SPICE RUB:
2T cumin
2T curry
2T chili powder
1T allspice
1T ground black pepper
1t cinnamon

In a gallon size zip lock bag, dissolve salt and sugar in 1 qt water. Add chicken, then seal bag. Press out as much air as possible. Refridgerate an hour to 1 1/2 hrs. Remove from brine and rinse well and pat dry with paper towels.

Mix spice rub and rub all over chicken. Oil grill. Grill skin side down, 2-3 min on each side to get a nice well-browned exterior. Move chicken over to one side and turn off that side of the burners (in direct heat) and cover with foil. Shut grill and grill skin side up about 10 min. Turn over and cook 5 min more. Cook until 160 degrees. Slice off of bone and serve.

Quick Easy Homemade Pizza

I found this homemade crust recipe and really like that I don't have to let it rise til double, punch down and rise again. Plus, it's really good!
Tonight I substituted about 1/2 c of whole wheat flour to it.

1 c warm water
1 T yeast
1/2 t salt
1/3 t sugar
1 1/2 T oil
2 1/2-3 c flour
1-2 c shredded Mozzarella
1/4 c shredded Parm.
1 c your favorite sauce
Toppings of your choice
Preheat oven to 350.
Stir yeast in warm water until dissolved. Add salt, sugar, and oil. Stir in flour slowly. Form dough into ball and knead on coutertop 5 min (or in stand mixer about 2 min). When you press your finger into the dough it should spring back...then you know you've kneaded enough. I briefly knead by hand on a floured surface. Form into ball and let rest on counter covered by a towel 10-15 min. Press dough out onto pizza pan or stone and let rise in 350 oven 5-10 min. Take out of oven and turn the heat up to 425. Top with sauce, toppings, and cheese. Bake at 425 for 20-25 min.

Mexican Lasagna

This was another quick fix and a hit with even the kids....so it's a keeper. A huge plus is that I had all the ingredients on hand.

1 1/2 lbs of ground chicken
1 c chopped onion
1 c chopped green bell pepper
2 tsp minced garlic
1 can black beans, rinsed and drained
1 can diced tomatoes, drained
1/2 c frozen corn
1 1/2 tsp chili powder
1 tsp ground cumin
2 c your favorite tomato pasta sauce
1 c salsa (I used mild to please the kids)....it could have used medium
1/4 tsp black pepper
4 large or 8 small whole wheat flour tortillas
2c shredded sharp cheddar
1 c light sour cream
1/4 c chopped green onions

Preheat oven to 375. Spray a 9x13 pan with cooking spray and set aside.

In a large pot or skillet, cook chicken, onions, green pepper, and garlic over med-hi heat until meat is no longer pink. Add beans thur cumin. Cook 2 more min. Add pasta sauce, salsa, and pepper. Bring to boil; reduce heat to low. Cover and simmer 5 min. stirring occasionally.

Spready 1/3 sauce mixture over bottom of dish. Top with 1/2 tortillas cutting/ripping to fit. Top with 1/3 of sauce mixture, followed by 1/2 the cheese. Cover cheese with remaining tortillas, followed by remaining sauce. Sprinkle with rest of cheese.

Cover with foil and bake 35 min. Uncover and bake 10 more min. Let set for 10 min before serving. Serve with sour cream and chopped green onions.

Homemade Microwave Popcorn

I always like cheap ways to do things.....so try this!

1/3 cup popping corn
2 T butter
salt

1. Pour kernels into a paper lunch bag (I got mine at Kroger and they were called "Giant Lunch bags" They are a little bigger than the reg. lunch bags) I found that these were perfect size; I think the small ones would be too small.
2. Fold the bag over (1/2 inch folds) twice (remember popcorn needs room to pop) and staple two times (I had no troubles). Place bag in microwave and cook on high 2-3 min, or until the pops are 5 sec apart.
3. Drizzle with butter and salt or your favorite toppings.

Cranberry Cinnamon Rolls

2 cups flour

1 cup milk

1 cup Amish Friendship Bread Starter

3 teaspoons granulated sugar

1 egg

1/2 cup shortening (room temp)

1 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon baking powder





Combine flour, milk and starter and let set at room temperature overnight or 10 to 12 hours. Stir down.



Combine sugar, egg, shortening, salt, baking soda and baking powder. Add to starter mixture stir down. Stir in flour 1 cup at a time until it is kneadable (not so sticky). Pour dough out on well-floured counter. Flour hands as well. Knead until no longer sticky. Pat out to 1/2-inch thickness in a rectangle shape. Brush dough with soft butter.



Filling:

1/4 cup granulated sugar

1 tablespoon cinnamon

Orange or Lemon Zest (optional)

Dried cranberries or raisins



Powdered sugar glaze or buttercream frosting or how about Cream Cheese Frosting.



Mix well. Press dried fruit into dough and then add zest if desired. Sprinkle cinnamon-sugar mixture over dough.



Beginning at wide side, roll up, and seal seam. Cut 1-inch slices. Place cut side up in well greased cake pans. I got 18 rolls out of mine. I put the ends together in the middle and then placed the others around the circle. You could also do this in a square baker or 9x13. Let rise 30 minutes. Bake at 350 degrees F for 30 to 35 minutes. Frost them when cool.



I like to use cake pans. I pop them out onto several thicknesses of paper plates and wrap them and freeze them.