Tuesday, August 16, 2011

  Chick-fil-A Inspired Chicken Nuggets {with Sweet & Sour Sauce}

I love Chick-fil-A. LOVE. While browsing Pinterest (a new obsession) I found a copycat recipe. It is the closest recipe to Chick-fil-A's chicken that I have found. I think the secret is the powdered sugar and double dipping method. I doubled the recipe so that we could have leftovers.

Canola Oil
1 Egg
1 Cup of Milk
1 Cup of Flour
2 1/2 Tablespoons of Powdered Sugar
1/2 Teaspoon Pepper
I Tablespoon of Salt
2 Skinless Boneless Chicken Breast, cut in strips or cubed
Sweet and Sour Dipping Sauce:
3/4 Cup of White Sugar
1/4 Cup of Soy Sauce
1/3 Cup of White Vinegar
1 Tablespoon of Ketchup
2/3 Cup of Water
2 Tablespoons of Cornstarch
Mix together Egg and Milk.

Place cut chicken in mixture and let sit.

While the chicken is sitting, in a separate bowl, mix together the flour, powdered sugar, pepper and salt. Dredge the chicken pieces in the flour mixture. Repeat these last two steps to double dip the chicken. That's how you get the Chick-fil-A goodness :-)

Heat the oil to 375 degrees. You can use a deep fryer or simply heat in a frying pan on the stove top. Gently drop your chicken pieces in the heated oil and cook until golden brown.

Serve with homemade sweet and sour sauce (recipe below).

Sweet and Sour Dipping Sauce

Place the Sugar, Vinegar, Water, Soy Sauce, Ketchup and Cornstarch in a medium saucepan and bring to a boil. 
Stir continuously until mixture has thickened. You will see it turn to a gel consistency. 

Sunday, August 14, 2011

  Honey Lime Chicken Alfredo

2 pounds of chicken 
 Marinade (from The Enchanted Cook):

1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lime juice (2 limes), plus the zest of both limes
2 Tablespoons honey
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper

Alfredo Sauce (from Pioneer Woman): 
1 stick Butter 
1 cup Heavy Cream 
Salt and Pepper, to taste 
2 cups Freshly Grated Parmesan Cheese
Pasta of choice
In a large plastic bag or shallow dish combine all of the ingredients for the marinade. Mix well. Add chicken and turn to coat. Place in refrigerator overnight.
Heat grill (either outdoor grill, or indoor grill pan) to medium high. Grill chicken for approximately 6-7 minutes on each side or until juices run clear. 
Slice chicken into small strips.

Cook pasta according to package directions.
 Drain pasta.

In a saucepan or skillet, warm butter and cream. Season with salt and pepper.
Add parmesan cheese and mix.
Throw it all together and enjoy!

Saturday, August 13, 2011

  Doughnut Muffins

I really enjoyed these muffins! If it's dipped in butter and cinnamon/sugar it's got my vote. I like things a little sweet for breakfast, and these hit the spot! I found the recipe at How-to Simplify.
For the muffins:
  • 1 3/4 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/3 cup oil
  • 3/4 cup sugar
  • 1 egg
  • 3/4 cup milk
For the coating:
  • 1/4 -1/2 cup butter, melted
  • 1/3 cup sugar
  • 1 tablespoon cinnamon

Preheat oven to 350 degrees and grease a muffin tin. 
Combine flour, baking powder, salt, nutmeg and cinnamon in a medium bowl. 
Combine oil, sugar, egg and milk in a large bowl. 
Add dry ingredients and stir only to combine. 
Pour batter into muffin tins.
Bake at 350 degrees for 15-20 minutes. 
While muffins are baking, melt butter in a small bowl. In another small bowl, combine the sugar and cinnamon.
Dip muffins in the melted butter and then into the sugar and cinnamon mixture. Place on a wire rack and allow to cool.

Friday, August 12, 2011

  Lemon-Blueberry Pancakes

I pretty much love anything with lemon, so I really enjoyed these pancakes. The recipe is from Pioneer Woman, so you know it's a keeper!

  • 1-1/2 cup Cake Flour
  • 1 Tablespoon (additional) Cake Flour
  • 1/4 teaspoon Salt
  • 1 Tablespoon (heaping) Baking Powder
  • 3 Tablespoons Sugar
  • 1-1/2 cup Evaporated Milk (more If Needed)
  • 1 whole Lemon (more If Needed)
  • 1 whole Large Egg
  • 1-1/2 teaspoon Vanilla
  • 2 Tablespoons Butter, Melted
  • Zest From 1 Lemon
  • 1 cup Heaping Blueberries
  • Extra Butter
  • Maple Or Pancake Syrup
Heat heavy skillet or grill over medium low heat.
In a medium bowl, mix flour, salt, baking powder, and sugar. Set aside.

In a separate bowl, mix evaporated milk, juice of 1 lemon (more if lemon isn't very juicy), and lemon zest. Allow to sit for five minutes, then add egg, vanilla, and melted butter. Mix to combine.

Pour wet mixture into dry ingredients. Stir gently to combine. Splash in more evaporated milk if mixture is overly thick.

Stir in blueberries.
Melt butter in heated skillet. Drop batter by 1/4 cup measures and fry pancakes on both sides until golden.
Serve and enjoy!

Thursday, August 11, 2011

  Crab Dip

In our family Dana is famous for her appetizers. They are all amazing! This one happens to be a favorite of mine. I'm so glad she made it when we were visiting Washington!

 crab meat (fresh is best, but they were all out at the store)
1 container artichoke dip
loaf of rustic bread
Parmesan cheese 

Mix crab meat and artichoke dip.

Slice bread into bite-size pieces.

Sprinkle Parmesan cheese on top of dip. Serve with bread.

Our appetizer spread: crab dip -- shrimp cocktail -- macaroni balls