Tuesday, June 23, 2009
This recipe is quite possibly one of my new favorites. I LOVE buffalo nuggets, but I hate that they are fried at restaurants and if you buy them frozen they usually are dark meat or really salty. This recipe is BAKED and oh so delicious! This is adapted from Betty Crocker.
Buffalo Chicken Nuggets
You will need:
- 1 1/2 cups corn Chex
- 1/2 cup Bisquick
- 2 tsp paprika
- 1/4 tsp seasoned salt (mix together equal parts salt, garlic powder and ground mustard)
- 1/4 tsp ground cayenne
- 1 T vegetable oil
- 1 tsp hot sauce (Tabasco)
- 1 lb chicken breasts, cut into 2 inch pieces
- Blue cheese dressing for serving
- celery for serving
Preheat oven to 425 degrees. In a one gallon storage bag, crush chex. A rolling pin, can, or your hands will work just fine. Add Bisquick, paprika, seasoned salt, and cayenne to cereal. Mix well.
In a small bowl, mix together oil and hot sauce. Coat chicken pieces with oil mixture.
Shake 5 or 6 pieces at a time in cereal bag, until well coated. Shake off any excess mixture. Place nuggets on an ungreased baking sheet in a single layer.
Bake about 10 minutes or until chicken is no longer pink in the center. Serve with blue cheese dressing and celery sticks. YUM!
I made this super tasty punch for my sister's bridal shower. Yum!
Serves 20 people who love punch
You will need:
- 4 cans peach nectar
- 2 - 2 liter bottles of ginger ale
- raspberries and blueberries for garnish
- umbrellas for garnish
Chill peach nectar and ginger ale for a few hours before the shower. In a large punch bowl, add peach nectar. Add in grenadine until punch is a dark pink color. Stir well. Slowly pour in the ginger ale (don't go fast or you will lose your fizz). If the punch isn't pink enough for you, pour in more grenadine. Refrigerate punch until ready to serve. Garnish umbrellas with fruit to serve in the glasses. Yum!