Thursday, January 19, 2012
Remember the chocolate pudding I made last week? Look what I turned it into.
There is no real recipe here. I used 1 serving of the chocolate pudding and added about 1/2 cup of whipped cream to it. I had some of the Black Out Cookies that I had made a few days before, some candied pecans and a jar of Salted Caramel Sauce I got at Trader Joe’s. All I did was layer it into my serving glasses and topped it with whipped cream with chocolate shavings. You should be able to get 2 servings out of the chocolate pudding doing it this way. Yum!
If you have never made candied pecans before it is real easy. Beat an egg white and add about 1 – 1 1/2 cups pecans. You just want to coat the pecans with the egg whites. Add 1/2 cup of white sugar and toss together. Pour the pecans onto a baking sheet lined with parchment or Silpat. Bake for about 20 minutes at 350 degrees. When you start to smell them they are done. Be careful, they will burn easily. I know a lot of recipes call for more sugar, but since I am trying to limit my sugar this works for me.
Thursday, January 19, 2012
Over the weekend I made several dishes to share with you here and I decided to go back to using my Rebel camera for pictures instead on my point and shoot. Then I went to download the pictures and something went wrong. After spending several hours on the phone with Canon I was no further ahead then when I first made the call. There was either something wrong with my computer or the camera and I had to pick one. I took my computer in for a check up and they found nothing wrong so I am now focused on the camera again. I did find a work around to get the pictures at least and tomorrow I am taking the camera in to be checked. I hate computer issues, I am just not a tech person. (Insert a big scream here! LOL)
So the recipe I want to share with you today is a recipe for chicken nuggets I have been making lately. I have never understood how anyone would want to eat those overly processed nuggets you get at fast food places. Chick Fil-A is the only place I will even order chicken nuggets. I know kids love them but I think if you give them a choice these could fast become their nuggets of choice, you may need to cut the pepper in half for them because these definitely have a pepper bite.
One of the things that is different about this recipe is that you soak the chicken in milk and egg. It gives the chicken a silky kind of texture the longer it is in the milk mixture, but not mushy. I have let the chicken sit in the milk mixture for up to 24 hours but I wouldn’t do it any longer than that. Cooking the nuggets takes about 10 minutes. You can make up the flour mixture ahead of time and keep it in a tightly sealed bag.
Almost Chick Fil A Chicken Nuggets
Yield: Serves 2 - 3
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 2 hours 30 minutes
Lightly battered chicken nuggets that will surely become a family favorite for you.
Ingredients:
2 skinless and boneless chicken breasts
1 cup milk
1 egg
1 1/4 cups flour
2 tablespoons powdered sugar
2 tsp salt
1 tsp pepper
1/2 tsp garlic powder (can be omitted)
peanut oil or canola oil
Directions:
In a medium bowl whisk the egg and stir in the milk. Trim any fat away from chicken. Cube chicken into bite size pieces. Place chicken in milk mixture and cover. Let it 'marinate' for 2-4 hours in the fridge.
In a gallon size resealable baggie combine flour, powdered sugar, salt and pepper. Seal and shake to combine.
Place about 2 inches of oil in a medium deep pot. Over medium high heat heat oil until hot. If using a thermometer let the temperature reach 375°.
Remove cut chicken from milk mixture and place in the flour mixture. Seal and shake until nuggets are completely coated. Place about a 6-8 nuggets into hot oil and let them cook until golden brown, turning half way through once the edge of your chicken starts to turn white. About a couple of minutes on each side. Drain on a paper towel. Repeat until all nuggets are cooked.
Serve with your favorite sauce.
Friday, January 13, 2012
When my friend Brenda shared this recipe a week on Facebook a week ago I knew I had to try it. I used a white cake mix with the angel food cake. I wanted to do chocolate but alas, no chocolate cake mix in the house. I had strawberry, orange, spice, well you get the picture. I decided with the white I could at least do variations and change the flavor. I used fresh blueberries (about 12), peaches, chocolate syrup down the sides, anything goes! The one thing I wouldn’t do again is to make it in a glass cup, I was trying for photo purposes so you could see more. It cooked way too fast and has that microwave texture, a coffee mug works perfect! I posted this on my Facebook page this morning and one of my readers informed me this also works with a sugar free cake mix.
1 2 3 Cake
Yield: Lots
Prep Time: 1 minute
Cook Time: 1 minute
Total Time: 2 minutes
Easy microwave cake whenever you get a craving for something sweet
Ingredients:
1 box Angel Food Cake Mix
1 box Cake Mix - Any Flavor
Directions:
In a ziploc bag, combine the two cake mixes together and mix well.
For each individual cake serving, take out 3 Tablespoons of the cake mix combination and mix it with 2 Tablespoons of water in a small microwave-safe container.
Microwave on high for 1 minute, and you have your own instant individual little cake! You can top each cake with a dollop of fat-free whipped topping and/or some fresh fruit.
KEEP remaining cake mixture stored in the ziploc bag and use whenever you feel like a treat!
Helpful Tips: This recipe is called 3, 2, 1 Cake because all you need to remember is "3 tablespoons mix, 2 tablespoons water, 1 minute in the microwave!" TRY various flavors of cake mix like carrot, red velvet, pineapple, lemon, orange, etc. Just remember that one of the mixes has to be the angel food mix; the other is your choice. The flavor possibilities are endless!
NOTES: The best thing is, you open both cake mixes into a gallon storage bag, one that 'zip locks' or 'self-seals', or a container that seals tightly, shake the two cake mixes to blend and then make the recipe. Storage of mix is simple, put it on a shelf. No need to refrigerate, since the mix is dry. Always remember, that one of the cake mixes MUST be Angel Food. The other can be any flavor. The Angel Food is the cake mix that has the eggs whites in it. So, if, anyone is allergic to egg whites they can't have this.
Unknown - shared with me by Brenda
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