Chicken Nuggets

I know, I know, when you hear chicken nuggets, you immediately think of fast food served under golden arches.   Well, I'm here to tell you these aren't anything like those and once you prepare these tasty morsels, you will wonder where this recipe has been all of your life.  I will even bet your discriminating kids or grandkids will even love these.   Shhh...there's a secret surprise...these are baked, so no extra fat from deep frying so they will help you stick to that new year's resolution of losing a few pounds!

Whip up some Honey Mustard Dressing to use as dipping sauce, or use your favorite Ranch Dressing, Marinara  or BBQ Sauce.  They are quite delicious served simply without sauce where the flavor of the seasonings in the breading shines through.

Let's get cooking!

Chicken Nuggets

Ingredients:

1 lb. fresh chicken strips
1 cup Italian seasoned bread crumbs
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 cup butter, melted

Directions:

1. Preheat the oven to 400 degrees F.
2. Cut the chicken strips into two or three pieces, about 1 1/2 inches in size.
3. In a plastic zip lock bag, mix together the bread crumbs, cheese, salt, pepper, thyme and basil.  Mix it up well.
4. Melt the butter in a small bowl.
5. Dip the chicken pieces into the melted butter first, then into the bag of crumbs and shake to coat the chicken with the breadcrumb mixture. 
6. Place the well-coated chicken pieces in a single layer on a wire wrack over a baking sheet.
7. Drizzle the tops with any remaining melted butter.
8. Place in the preheated 400 degree oven and bake for 10 minutes.  Remove from the oven and turn the chicken pieces.  Return them to the oven and bake an additional 10 minutes.
9. Serve with your favorite dipping sauces.

That's What's Cooking at Cathy's ~ Enjoy!

Strawberry Rhubarb Pie

Spring has arrived and with it a bumper crop of rhubarb.  I have two hills and that looks like it will be enough to keep me in rhubarb this spring as well as the fall and winter if I tuck some away in the freezer.

To get started I harvested a few stalks in hopes of gathering just the right amount, no more, no less, than I needed for the pie.  This time I was lucky and had just the right amount to make about 4 cups, just enough for my recipe.  I then washed and hulled the strawberries and made the pie crust.


My recipe is adapted for a deep dish 10" pie plate.  


Strawberry Rhubarb Pie

Ingredients:

4 cups sliced strawberries
4 cups sliced rhubarb
1 3/4 cups white sugar
1/3 cup instant tapioca
1 squeeze fresh lemon juice
2 tablespoons butter, cut into small pieces
1 recipe pastry for a 10" double crust pie

Directions:

1. Preheat oven to 400 degrees F (200 degrees C).  Place your pie plate onto a foil lined baking sheet.
2. Mix the strawberries, rhubarb, sugar, tapioca and lemon juice in a bowl and let stand for 15 minutes, stirring occasionally.
3. Line your 10" pie plate with crust; pour the filling into the bottom crust.  Dot with the small pieces of butter.  Cover the filling with the top crust.  Crimp edges together and cut slits into the top.
4. Bake in the preheated oven 40-45 minutes or until the crust is golden brown and the filling is bubbling.

Top with fresh whipped cream or vanilla ice cream and serve.

What's Cooking At Cathy's?

Thanks to all my dear friends who continually offer encouragement and ask for recipes as a result of my Facebook posts.  Everyone's flattering remarks and support have convinced me that I need a better way share and archive recipes. 

Simply stated, I like to cook.  Writing creatively isn't my forte, nor will you find my grammar perfect.  I simply hope you enjoy the recipes, find them easy to prepare and helpful in adding variety to your menus.  

I'm interested in hearing your suggestions for the blog and your comments on the recipes you try.  I will also do my best to answer any questions you may have. 

Stay tuned to find out What's Cooking at Cathy's.