Here's supper... Homemade Sautéed Chicken Nuggets w/Smoky Bourbon BBQ Sauce



This will bring your family to the dinner table quickly,
Sautéed Chicken Nuggets!



You can call them fingers, you can call them strips, you can call them tenders or nuggets…

It makes no difference ~ these little handheld chicken gems are way up there in my list of deliciousness!  



There’s nothing humdrum about them, particularly if you serve them with a favorite sauce.

They’re easy peasy, simple and good, nuf’ said!

I have a feeling you’ll be cooking this a lot, because…

they’re a culinary wonder ~ simply delicious!


Homemade Sautéed Chicken Nuggets

Ingredients:

1½ pounds boneless, skinless chicken breasts
1 egg
1 cup flour
½ teaspoon cayenne
½ teaspoon salt
½ teaspoon seasoned pepper
1-2 tablespoons cooking oil, or butter
Smoky Bourbon BBQ sauce, for dipping (recipe below)

Method:

Cut chicken into 1½” chunks and set aside.
Beat egg in a shallow bowl.
Place flour and seasonings in another shallow bowl or resealable plastic bag, combining well.
Dip the chicken nuggets into beaten egg.
Dredge chicken in flour.
Heat oil in large skillet over medium heat.
Add chicken, cook about 10 minutes until cooked through and no longer pink.
Serves 4



Smokey Bourbon BBQ sauce 

Ingredients: 

1 cup bourbon
½ cup water
¼ cup brown sugar 
1½ cups ketchup
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
4 tablespoons molasses
⅛ cup Worcestershire sauce
½ teaspoon liquid smoke
Dash hot sauce

Method:

In a large saucepan, bring bourbon to a boil, simmer for 7 minutes, most of it will evaporate.
Add remaining ingredients, heat and simmer for 10-15 minutes until it is of a smooth and thick consistency.
Makes 2 cups
This is great for grilled chicken and ribs too!



Enjoy!




Let Us Honor Memorial Day, and Kick Start Summer with a Cucumber, Mustard and Dill Salad



Get out your white shoes, and let's celebrate the start of summer by honoring our nation's veterans!

Let us pay tribute to all veteran's who have given their lives to our nation's wars...


Gravestones at Arlington National Cemetery decorated with American flags on Memorial Day


On Monday ~ Memorial Day ~ according to the "The National Moment of Remembrance Act," passed in December, 2000, we Americans are encouraged to pause wherever we are at 3:00 p.m. local time, for a minute of silence to remember and honor those who have died in service to our nation.  

It's a way we can all help put memorial back into Memorial Day.




Now for the cucumber salad...






It's super quick, super easy and, you guessed it:  super good and tasty!




You won't find a fresher-tasting salad than this simple stunner.

It's a Cool, Refreshing, Summertime Salad!


Cucumber, Mustard and Dill Salad

Ingredients:

2 teaspoons white wine vinegar
2 teaspoons Dijon mustard
½ teaspoon salt
1½ teaspoons sugar
1 tablespoon olive oil
1 large seedless cucumber, peeled
1 small white onion, sliced thin
2 tablespoons chopped dill

Method:

Whisk together vinegar, mustard, salt and sugar. 
Add oil in a slow stream, stirring constantly.
Halve cucumber lengthwise, cut halves crosswise into ⅛"-thick slices.
Toss cucumber with onion, dill and vinaigrette.

Serves 4 
Printable recipe


Enjoy!









Here’s wishing you all


a


Safe and Happy


Memorial Day Weekend!






Fettuccine, Pancetta and Peas


I remember explicitly, the 7-course Italian dinner we had years ago when we lived/traveled around Europe, just like it was yesterday!

Italian food and its source represents the soul of people dedicated to their land and the sea from where the wonderful aromatic dishes emerge.

Italian's have their way with fresh pasta...  Olive oil runs through their veins, they use real Parmesan from the big wheels, their wine flows like the Tiber, they dine on a plethora of courses, they know how to make an authentic tomato sauce, and eating is their national pastime, not sports.  

They want to feed you... 
Homemade ravioli, braciole, garlic, sausages, pane, lasagna, orzo, scampi, tortellini, spaghetti with fresh clams, risotto, and on and on.

Years later, after that delicious Italian meal, we moved to the Chicago area, where Bill and I have devoured many meals at the great Italian restaurant, Al's, in Cicero.  I swear it's just like a scene out of "The Godfather" every time we've dined there, always something going on; all about food and family, the people, life. 

For icing on the cake, there was an Italian bakery next door.  My, my, my!  Mamma mia!



 
This is about as close as I can get to actually being Italian:

The rich flavor of nutty full-bodied Parmesan combined with fettuccine and pancetta is what this recipe is all about… 

Just a small amount of crispy pancetta delivers bold flavor into this dish.  We loved the combination of sweet green peas, salty pancetta, fresh garlic and Parmesan with the pasta.  Just a few ingredients, but each one is essential for the end result.  




It’s easy and fast to make ~ it will, without a doubt, be a favorite that will come to your rescue for an enjoyable dinner for family and friends.  

After all, who doesn’t like pasta?  

Try this the next time you’re thinking about the drive-through or the delivery guy!


Fettuccine, Pancetta and Peas

Ingredients:

16 ounces fettuccine
8 ounces pancetta, diced
1 small onion, chopped
1 (10-ounce) bag frozen peas
3 cloves garlic, minced
¼ cup Parmesan, shaved
Salt and seasoned pepper

Method:

Bring a large pot of salted water to a boil over medium-high heat.
Add pasta and cook until al dente; drain well, reserving 1 cup of pasta water.
Meanwhile, sauté pancetta in a large skillet or saucepan over medium-high heat until golden and crisp, about 6 minutes; reserve 1 tablespoon of drippings.
Transfer to a paper towel-lined plate. 
In the same pan, sauté onions until softened, about 5 minutes.
Add peas and garlic and sauté for 3 minutes.
Stir in Parmesan, pasta and pancetta.
Moisten pasta with some of the reserved pasta water.
Toss to incorporate, season with salt and pepper, if necessary.
Sprinkle Parmesan shavings on top before serving.
Printable recipe


Buon appetito!


Ummm, mmm! Baked Orange Roughy Spread with Horseradish ~ Dijon and Parmesan


The smooth pearly white meat of orange roughy is liked for its mild, delicate flavor as well as its ease of cooking.  It’s a great choice for those who don’t like the “fishy” taste of fish.




Orange roughy is native to the waters of Australia and New Zealand, and is a versatile fish that is highly adaptive to a vast array of recipes and seasonings.  

It can survive most cooking methods, with the moist, large flaked meat holding together well after cooking.

The fish is naturally low in cholesterol and fat ~ jam-packed with proteins and other vital nutrients ~ a healthy substitute for any lean meat.


 

A creamy spread of Dijon mustard, Parmesan, a little mayonnaise, and a hint of horseradish tops these baked fillets.  The fish was delicious — so simple to prepare — yet so tasty.  

I have to say ~ all these ingredients work together quite well ~ it's all about the delightful kick from the horseradish and Dijon mustard!


Baked Orange Roughy with Horseradish Dijon and Parmesan

Ingredients:

2 (6 ounce) orange roughy fillets
2 tablespoons lemon juice
½ cup Parmesan cheese, grated
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 teaspoons horseradish
½ teaspoon seasoned pepper
Hungarian paprika

Method:

Preheat oven to 400°.
In a small bowl mix together, juice, cheese, mayonnaise, mustard, horseradish and pepper.
Place fillets in 13 x 9-inch baking dish sprayed with cooking spray.
Spread with Parmesan mixture.
Sprinkle with paprika.
Bake for 20 to 25 minutes, or until fish flakes easily with a fork.
Printable recipe


Happy cooking!


Woo hoo! It's Creamy Mac and Cheese in the Instant Pot!


What’s all the buzz about the kitchen appliance, the Instant Pot?  What’s with that?  It’s like a cult following, an obsession.  Is it worth getting one?  It took me a while to buy one, but I caved in, and I’m not sorry.

It’s a wonderful thing!




The Instant Pot is a small appliance with a digital control panel that is programmable for multiple uses ~ it’s a slow cooker, a steamer, a rice cooker or porridge maker, a sauté pan, a yogurt maker and a keep-warm serving pot, all in one convenient pot. It speeds up cooking time, cooking quickly without having to stand over the food.




It’s the most advanced pressure cooker available today, it’s safe to use, easy to clean, quiet and doesn’t heat up the surrounding area ~ a great thing for summertime usage.  Since it’s a multi-cooker, the Instant Pot can replace a number of small appliances around the kitchen.

The first thing I cooked in it was hard-boiled eggs, perfectly, I might add. They cooked quickly in 7 minutes, and were a gem to peal ~ no more hard-boiled eggs looking like craters on the moon and no more nasty green rings around the yolk!

Then I moved on to America’s favorite, mac and cheese.  I loved cooking it this way!  No draining pasta, no second pot for the sauce!  

To put it simply ~ add the ingredients to the pot - let it cook - add milk and cheese - melt the cheese - eat - it is delicious!





If you’ve just acquired an Instant Pot or are considering purchasing one for your kitchen, this is the perfect recipe to start with.  It’s easy, and it makes mealtime a breeze!  

The mac and cheese turns out perfectly delicious!  I’m impressed with the recipe and even more impressed with the Instant Pot and everything it can do.  


Instant Pot Creamy Mac and Cheese
Slightly adapted from Center Cut Cook

Ingredients:

1 pound elbow macaroni
3 tablespoons butter
4 cups water
1 tablespoon dry ground mustard
2 teaspoons sea salt
1 teaspoon black pepper
1 cup evaporated milk
16 ounces shredded sharp cheddar cheese (or combo of cheddar and Monterey Jack cheeses)
½ cup Parmesan cheese

Method:

Add macaroni, butter, water, mustard, salt and pepper to Instant Pot.
Secure lid, select Manual, and High Pressure for 4 minutes.  
Once complete, use a quick release.  
Open lid and check that the pasta is cooked completely.
If not, select Sauté, and cook for another 2 minutes until pasta is cooked.
Add in evaporated milk and the cheeses. 
Continue to mix and stir until creamy.
Add any extra salt to taste.
Serve hot!
6-8 servings
Printable recipe


Happy cooking!


Mouthwatering Creamed Chicken and Rice with Biscuits on Top


If you like rice, chicken, and biscuits
  pearl onions and peas, this is your dish!




Seems like casseroles have always been around.  This is one of them that is an everyday family supper that’s quick and easy to make.  This casserole of tender chunky chicken, colorful vegetables is filled with creamy delicious flavor.


 
Ready to bake biscuits

Peas and pearl onions are perfect companions for chicken and rice.  You could add mushrooms if you like and maybe carrots or broccoli, whatever floats your boat!

The weather is chilly and rainy and there’s nothing quite as heartening and comforting as a chicken casserole to warm you up.  

Make this the next time you want a tasty supper in one dish…

It will stretch your food dollar and fill the tummies in your family!


Creamed Chicken and Rice with Biscuits on Top

Ingredients:

4 cups cooked chicken (about 3 cooked chicken breasts), cut into bite-size pieces
1 can cream of chicken soup
3 cups low-fat chicken broth or water
½  cup lite sour cream
¼ cup chopped pimento
1 cup frozen peas
1 cup frozen pearl onions
1 cup white rice, raw
¼ to ½ cup shredded cheddar cheese
2 cans Grands Jr Buttermilk Biscuits (10 biscuits total)

Method:

Preheat oven to 375°.
Combine all ingredients, except biscuits, in a large bowl and mix well.
Coat a 9” x 13” baking dish with cooking spray.
Add chicken mixture.
Bake for 30 minutes, until heated through.
Remove from oven and arrange biscuits on top of casserole.
Sprinkle cheese over biscuits.
Bake for an additional 20 to 30 minutes, until biscuits are a golden brown.
Serves 6
Printable recipe


Enjoy!







Christmas cookies and happy hearts ~

that is the way

the holiday starts!




DINNER PARTY

DINNER PARTY
Jules-Alexandre Grun

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

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ᴍɪɴɴɪᴇ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

THIS BLOG LAUNCHED OCTOBER 29, 2009

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