Home-Made Chicken Nuggets with Sweet Potato Fries
by Jes Mostek
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| djvor77:
| Used honey mustard salad dressing both for the coating & for dipping sauce: 1/2 c. spicy brown mustard
1/4 c each olive oil,lemon juice,honey and 2 cloves garlic, minced. I substituted Lemon & Pepper seasoning for the lemon Juice. Substituted saltines + cornmeal for cornflakes
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Recipes:
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Crunchy Homemade Chicken Nuggets
by Jes Mostek
serves: 4
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 This is a great recipe to make to get children comfortable in the kitchen! An adult will have to do the cutting, and kids can do everying else. Just make sure they wash their hands thoroughly after handling raw chicken. Have fun! |
| Ingredients: |
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1 lb. |
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boneless, skinless chicken |
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1 c. |
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salad dressing |
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3 c. |
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corn flakes |
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oil for spraying pan |
| Directions: |
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Rinse chicken and pat dry with paper towels. Slice chicken breasts into 2-inch pieces.
Marinate chicken pieces in your favorite salad dressing for one hour or up to 48 hours, refrigerated.
Pre-heat the oven to 375°F.
Prepare the crunchy crust by crushing the corn flakes in a gallon-sized plastic zipper bag.
Cover a cookie sheet or baking pan with aluminum foil and spray or brush with vegetable or olive oil.
Drop chicken, a few pieces at a time, into the bag and shake thoroughly to completely coat. Remove chicken pieces from bag, shaking excess mixture from each piece.
Place coated chicken pieces on prepared pan.
Bake for about 25 minutes or until crunchy on the outside and cooked through. Serve with your choice of dipping sauces.
Note: for Gluten-Free, read the label on your corn flakes package to be sure you choose a brand that is gluten free (watch out for Malt).
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Spicy Sweet Potato Fries
by Jes Mostek
serves: 4
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Rating Details:
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Comments:
| djvor77:
| great just the way it is |
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Kids will love to help with this recipe, but make sure they wash their hands thoroughly after handling the spices. You don't want them to get any of that chili powder in their eyes! |
| Ingredients: |
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2 lg. |
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sweet potatoes |
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1/2 tsp. |
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ground cumin |
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1 tsp. |
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seasoned salt |
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1/4 tsp. |
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chili powder |
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2 T. |
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olive oil |
| Directions: |
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In a small bowl, combine cumin, salt, and chili powder with olive oil. Set aside.
Preheat oven to 400°F.
Scrub or peel potatoes, cut each in half lengthwise, and cut each half into several long skinny slices.
In a large bowl, combine the cut potatoes, with the spice mixture. Toss until potatoes are evenly coated.
Place the potatoes on a baking sheet, making sure that potatoes lay in a single layer. Place baking sheet on the middle shelf of the oven.
Bake for 20-30 min at 400°F, until potatoes are cooked through and edges start to crisp and brown. Serve immediately.
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