Homemade Chicken Nuggets

Ingredients:

• 4 boneless chicken breast, cubed
• 1/2 teaspoon crushed dried parsley
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• salt and pepper
• 2 egg, beaten
• 1 cup all-purpose flour
• 1 cup fine bread crumbs
• oil for deep frying

Directions:

• Place cubed chicken breasts into a food processor and blend until it forms a smooth paste. Transfer to a medium bowl and add parsley, onion powder, garlic powder , salt and pepper. Mix well. Put the flour in a bowl, season with salt and pepper. Put beaten eggs in another bowl and breadcrumbs in a different bowl. Place those 3 bowls close to the chicken mixture, to make it easier to work with. 
• Heat the oil in a skillet over medium heat. Roll out the chicken into small balls, about 1 tablespoon each, and flatten them using the palms of your hands to form the nugget shapes. Cover each nugget with flour, then dip into the egg, and cover with breadcrumbs. Repeat the process with the remaining nuggets. 
• Fry the nuggets in hot oil, until the chicken is cooked through and turn golden brown (about 4 minutes per side). Remove from the oil and drain the excess grease using paper towel. Serve warm.

Orange Muffins with Dried Cranberries

Aromatic, soft, not to sweet morning muffins that are great for a low dose of sugar as breakfast or any kind of snack.

The orange juice adds a nice taste and additional sweetness while using very little sugar.  If you do not have dried cranberries, I am sure raisins would be fine and still delicious.  

The topping gives it additional sweetness while reserving the taste of the original muffin itself.  The cinnamon of it mixed with the nutmeg in the muffin give this muffin a very delicious taste to it!

Orange Muffins with Dried Cranberries

Ingredients

1 1/3 cups flour
1/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/8 tsp nutmeg
Zest of 1 orange
1/3 cup freshly squeezed orange juice
1/3 cup low-fat milk
1/4 cup vegetable oil
1 large egg, lightly beaten
2/3 cup dried cranberries

Topping

2 tsp sugar

1/2 tsp cinnamon

Method

Preheat oven to 190.5°C and line a 12-cup standard muffin pan with baking cups (I buttered and coated with flour instead because I had no muffin cups, and I made 9 instead of 12); coat baking cups with cooking spray. Whisk together flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl. Make a well in the center of the mixture. Combine orange zest, orange juice, milk, oil, and egg in a medium bowl; add to flour mixture and stir just until combined. Gently fold in cranberries and fill each baking cup 3/4 full of batter. 

 Mix together sugar and cinnamon; sprinkle evenly over muffins. Bake for 15 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in pan on a wire rack for 2 minutes before removing from pan to serve warm or cool completely. Store muffins in an airtight container at room temperature up to 2 days.

Yield – 10 muffins (serving size: 1 muffin)
Calories – 166
Carbs – 26

ENJOY!!

Crispy Homemade Fish & Chips

We love fish & chips!  – it was surprisingly simple to make, and so delicious.

The secret to the ultra-crispy batter is a combination of baking soda and bubbly soda water, this is what gives the first the crispy texture you are looking for!

For a cocktail party, try cutting fresh fish into small bits for bite-sized fish and chips to dip in tartar sauce.  

The tartar sauce was homemade.  It was the first time I make it! Below is the link to the site I got it from. 

Crispy Homemade Fish & Chips

Ingredients

3/4 cup all-purpose flour, divided
500gr of preferred fish fillets 
1/4 tsp baking soda
pinch salt
1/2 cup soda water
canola oil, for cooking
Salt, pepper, paprika, per taste

Method

Put 1/4 cup of the flour into a shallow dish. Cut the fish fillets on a slight diagonal into 1-inch wide strips.

In a medium bowl, whisk together the remaining 1/2 cup flour, baking soda, salt and other spices and soda water – the mixture should have the consistency of thin pancake batter.

In a heavy pot, heat about two inches of oil until it’s hot but not smoking. Pat the fish strips dry with paper towel and dredge in the flour, shaking off any excess. Dip one or two pieces at a time in the batter to coat well and gently place in the oil. Cook, turning as needed, for 4–5 minutes, until deep golden and cooked through. Transfer to paper towels to drain and cool, then sprinkle with salt.

Serves 4.

The chips/fries were made oven baked and you can check its recipe here 

Recipe for the tartar sauce found here

ENJOY!!