Monday, November 2, 2009

Chicken Nuggets

go to the freezer section.

buy a bag of frozen chicken nuggets. (I personally prefer the dino shaped ones)

follow the directions on the back.

So, this recipe is AMAZING! And it is super easy. Me and me roommates eat dinner together on sundays, and my roommate Megan offered to do it this past week. We were all a little skeptical because her idea of domestic is slapping some pre-made cookie dough on cookie sheets, and waiting for someone (usually me) to remind her that they are done, and making an incredibly large mess in the process. How you do that with pre-packaged cookie dough, I don't really know. But it happens. Bless her heart. :)

It turned out to be one of the BEST dinners ever! And you cannot just skip the honey mustard sauce with these. In fact, if your going to choose between the nuggets and the sauce, pick the sauce. It makes the whole recipe worth while.

AND its gluten free. thats important in my apartment :)

All thanks and compliments go to our dear southern friend, Paula Deen.


  • 2 cups crushed sour-cream-and-onion-flavored potato chips
  • 1 egg
  • 2 tablespoons milk
  • 6 chicken breast fillets, cut into 1 1/2-inch cubes
  • 1/3 cup butter, melted
  • Honey Mustard, recipe follows


Preheat the oven to 350 degrees.

Spread the crushed potato chips in a shallow dish. Beat together the egg and milk in a shallow bowl. Dip the chicken cubes into the egg mixture and then dredge them in the chips. Place the chicken nuggets on a baking sheet and drizzle with melted butter. Bake for 15 to 18 minutes, or until golden brown. The chicken nuggets can be frozen after baking. Serve with your favorite sauce, such as honey mustard or ranch dressing.

Honey Mustard:

3/4 cup mayonnaise

3 tablespoons honey

2 tablespoons yellow mustard

1 tablespoon lemon juice or juice from 1/2 lemon

Horseradish, to taste (We didn't put this in, because we all think its gross)

2 tablespoons orange juice (more or less as needed)

Combine all ingredients except orange juice; stir well. Thin to pouring consistency for dressing or dipping consistency for dips with orange juice. Cover and chill for 2 or 3 hours.

Yield: 1 1/4 cups

Prep Time: 5 minutes

Cook Time: None

Ease of preparation: Easy

6 girls and 1 guy finished them all off, with more room to spare, although we all had a sufficient amount to eat.

Sunday, November 1, 2009

Halloween Layer dip

I had requested spider recipes, and Amy called and gave me a few suggestions, ( I think this was at the point when she couldn't post because she had forgotten her password or something....) Anyways, she suggested layer dip with olive spiders, and I decided to give it a try. I piped on sour cream to make the web and cut up jumbo black olives to look like the spiders. I think it turned out pretty awesome.

Aaand, lets get a close up of my creepy friend in the middle there....