FAUX CHICKEN NUGGETS
Here's a recipe for "chicken nuggets" that's poultry-free. It calls for pound cake in place of chicken, rolled in a "batter" of chopped peanuts. Kids will think they're having dinner for dessert. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen (1 cup sauce).
Number Of Ingredients 11
Steps:
- Cut cake into 12 slices; cut each slice in half. Cut into irregular nugget-shaped pieces; set aside. , In a small bowl, combine the confectioners' sugar, water, corn syrup, butter and vanilla; beat on low speed until sugar is moistened. Beat on high until smooth. Dip cake pieces into glaze, then roll in peanuts. Let stand until set., In a small bowl, combine the sauce ingredients. Serve with nuggets.
Nutrition Facts : Calories 342 calories, Fat 18g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 231mg sodium, Carbohydrate 39g carbohydrate (27g sugars, Fiber 2g fiber), Protein 8g protein.
FAUX CHICKEN NUGGETS, MASHED POTATOES, PEAS & CARROTS
I give monthly classes for ESL parents & kids to 'cook' or 'make' something cute and delicious. They love this fun recipe and can be done with pre-schoolers!
Provided by Jan Mullikin @jmulliki
Categories Ice Cream & Ices
Number Of Ingredients 5
Steps:
- I put all ingredients in bowls in front of the kids. Make a big deal out of putting on the aprons, tying back their hair, washing hands, etc.
- Give each child an ice cream scoop. Help little ones to scoop the ice cream out into a nice ball on the plate. Help them squeeze the bottle of 'gravy' sauce out over the ice cream.
- Give each child a plastic knife and help them learn how to cut while holding their little fingers out of the way! Cut the candy bar into small nugget sizes.
- Spoon out a few spoons of peas onto the plate. Add some spoons of carrots. Mix with their fingers and it's ready to serve! This is a great plate for them to make for Mother's or Father's Day!
SOUTHERN FRIED CHICKEN WITH BUTTERED MASHED POTATOES AND SAUTEED PEAS AND TOMATOES
Steps:
- Rub the chicken pieces on both sides with the poultry seasoning. In a medium bowl, whisk the eggs and the milk together. In a separate bowl, sift together flour, salt and pepper. Dip the chicken in the egg and milk mixture, and then dredge the chicken in the flour mixture.
- Heat enough oil to generously cover the bottom of a large, deep pan over medium-high heat. Fry the battered chicken until all sides are golden brown and the meat is cooked through.
- Serve with Buttered Mashed Potatoes and Sauteed Peas and Tomatoes.
- In a large pot, add the potatoes and pour just enough water to fully cover the potatoes. Heat the water over high heat, until the water comes to a rolling boil. Boil the potatoes in water until they are tender and then drain. Place the potatoes back on the heat and stir until the steam dissipates. Add butter, salt and pepper to the pot and then mash together until they reach the desired consistency.
- In a large pan, saute the peas in butter over medium heat until they are tender or for approximately 7 minutes. Add diced tomatoes to the skillet and continue to saute until all of the flavors combine.
MASHED POTATOES AND PEAS
Cooked, pureed peas give these mashed potatoes their unique color and a hint of sweetness.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Peel and cut potatoes crosswise into 1 1/2-inch-thick slices. Place slices in a medium saucepan, and cover with cold water. Bring to a boil over medium heat; add 1 tablespoon salt. Reduce to a low simmer, and cook until potatoes are tender when pierced with a knife, about 15 minutes. Transfer to a colander; let drain.
- Meanwhile, melt 1 tablespoon butter in a small saute pan over medium-low heat. Add peas, and cook until they are tender and bright green, 4 to 5 minutes. Transfer to the jar of a blender, and add milk; blend until mixture is smooth and combined.
- While still hot, pass potatoes through a ricer or food mill into a large heat-proof bowl. Stir with a wooden spoon until they are smooth, about 1 minute. Using a whisk, incorporate remaining 4 tablespoons butter. Whisking constantly, add pureed pea mixture, and season with salt and pepper. Serve immediately, or keep warm over a pan of simmering water.
CHICKEN WITH PEAS AND POTATOES
Make and share this Chicken With Peas and Potatoes recipe from Food.com.
Provided by Pinay0618
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Skin chicken, if desired. Rinse and pat dry with paper towels.
- Scrub the potatoes.
- In a 12-inch skillet cook chicken in hot butter over medium heat about 15 minutes or until chicken is browned, turning to brown evenly.
- Add potatoes, broth, rosemary, and pepper.
- Bring to boiling; reduce heat.
- Cover and simmer for 30 minutes.
- Add green onion, peas, and 1/4 cup parsley to skillet.
- Cover and simmer about 10 minutes more or until the chicken and potatoes are tender and chicken is no longer pink.
- Using a slotted spoon, transfer chicken and vegetables to a platter; keep warm.
- Remove skillet from heat.
- Stir together sour cream and flour; stir into broth in skillet.
- Cook and stir until thickened and bubbly; cook and stir for 1 minute more.
- Spoon sauce over chicken and vegetables.
Nutrition Facts : Calories 476.2, Fat 30.1, SaturatedFat 12.7, Cholesterol 114, Sodium 284.9, Carbohydrate 23.3, Fiber 3.8, Sugar 3.7, Protein 27.7
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