For Savannah's birthday dinner, I made home made chicken nuggets, shells and cheese and spinach salad with strawberries, almonds and homemade dressing. Even with the kids helping, it took 2 hours. We had some discussions about presentation. Which is kind of funny since I took years to learn this.
I have those "Millers" books sold by Timberdoodle. They are about a Mennonite family and the everyday lessons the kids learn. They are charming, but sometimes preachy and occaisionaly off base. In one of them, the mom is out of town and the oldest daughter makes dinner, She can't figure out what the problem is with her meal. She thought it was made right, but it just doesn't seem to taste right. It turns out they have white plates and she made fish, mashed potatoes and cauliflower. Isn't that hysterical?
I made up the recipe for the chicken nuggets while in Japan, though usually I MUST have a recipe to cook with. I am a HUGE Chik-Fil-A fan, and of course, it is not available overseas, so I tinkered around to come up with a reasonable facsimile. I learned to make my own velveeta and cheese, and someone's mom made the salad and dressing for a potluck and kindly mailed it to me. It has poppyseeds, and is a vinagrette.
I ONLY fry these and okra, so I try not to feel guilty about serving these. They disappear quickly, too. Joel arranged the food and took the pictures, I hope you are not hungry while you are reading this. I'll make them for you if you come to visit!
***************By popular demand*************************
ok, the recipe goes something like this(more or less):
2 cups flour(plain)
1 cup sugar
with more than about 2 pounds of chicken, just adjust so that the ratio remains 2:1
then I add garlic salt, maybe a tablespoon?season salt, same, sea salt, tsp, some pepper. Last time I added mesquite flavor, just about a half a tsp. It was great. The seasonings are up to you, I think I usually use Lawry's season salt, but I have used steakhouse seasoning, though it was not my favorite. I may have added paprika...
I put it in a gallon size ziplock and add cut up white meat chicken. Then I shake it up. I fry in a fry daddy, but you could probably use a cast iron skillet. I fry it til golden brown.
I tried shaking in a bowl, but it did not work the same. Also, it cannot be done ahead of time or the chicken gets gooey with the breading and then it has a different texture. Fresh(read thawed) chicken works better than frozen.
5 comments:
The chicken and salad look so very good...not a big fan of shells and cheese, but that doesn't actually matter now does it since it was Savannah's birthday dinner. Anyway...looks scrumptious. ~hee hee~
I'm not a big fan, either, but SHE gets to pick, since it is HER birthday!
Yummy! I remember the chicken-----it was Candace's favorite too. You should post the recipe along with it. :)
The spinach salad is right up my alley! Bon Appetit!
Jennifer has an amazing memory. That chicken is GOOD. I tell my hubby about it, but have never made it. I can't remember the ingredient ration. Please remind me. Don't worry, I won't be needy the "mushy peas" recipe. =)
Lots of love,
Candace
I had forgotten about the mushy peas! ok, the recipe goes something like this(more or less):
2 cups flour(plain)
1 cup sugar
with more than about 2 pounds of chicken, just adjust so that the ratio remains 2:1
then I add garlic salt, maybe a tablespoon?season salt, same, sea salt, tsp, some pepper. Last time I added mesquite flavor, just about a half a tsp. It was great. The seasonings are up to you, I think I usually use Lawry's season salt, but I have used steakhouse seasoning, though it was not my favorite. I may have added paprika...
I put it in a gallon size ziplock and add cut up white meat chicken. Then I shake it up. I fry in a fry daddy, but you could probably use a cast iron skillet. I fry it til golden brown.
I tried shaking in a bowl, but it did not work the same. Also, it cannot be done ahead of time or the chicken gets gooey with the breading and then it has a different texture.
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