{Copycat} Chick-fil-a Nuggets

 

 Chick-fil-a is one of my favorite places to eat. I really wish there was one near me in Idaho, but sadly I have to wait until I got to Utah to eat there. I always get the original chicken sandwich and their lemonade. My favorite part of the waffle fries are the end pieces.

Great. Now I am craving it.

Well thanks to My Name is Snickerdoodle, I can make their nuggets at home.

While these nuggets don't taste exactly like Chick-fil-a's, they do taste mighty fine.

Stick some toothpicks in them and you've got some great appetizers or snacks for New Year's Eve.

Or eat them as a meal with some fries.

Ingredients

2 skinless and boneless chicken breasts

1 cup milk

1 egg

1 1/4 cups flour

2 Tbsp. powdered sugar

2 tsp salt

1 tsp pepper

peanut oil (is best) or canola oil

Honey Mustard Dipping Sauce

Source

1/2 cup mayonnaise

2 Tablespoons yellow mustard

1 Tablespoon Dijon mustard

3 Tablespoons Honey

1/2 Tablespoon lemon juice

Directions

• In a medium bowl whisk the egg and stir in the milk. 
•  Trim any fat away from chicken and cut chicken into bite size pieces.
•  Place chicken in milk mixture and cover; let it marinate for 2-4 hours in the fridge. This will make the chicken very nice and tender.
•  In a gallon size resealable baggie combine flour, powdered sugar, salt and pepper.
•  Seal and shake to combine. 
•  Place about 2 inches of oil in a medium deep pot. 
•  Over medium high heat (more towards the high side) heat oil until hot. If using a thermometer let the temperature reach 375°. If you don't have a thermometer,  test the oil by dropping a few drops of water into it. You want it to sizzle and not pop too much. Adjust your heat if necessary. 
•  Using a fork or tongs, remove cut chicken from milk mixture and place in the flour mixture. 
•  Seal and shake until nuggets are completely coated. 
•  Place about a 6-8 nuggets into hot oil and let them cook until golden brown, turning half way through once the edge of your chicken starts to turn white, about 1 minute each side. Always double check to see if any chicken you make is cooked through. Just make a tiny cut to see if it's pink.
•  Remove and drain on a paper towel. 
•  Repeat until all nuggets are cooked. 
•  For the sauce, combine all ingredients; mix till smooth.

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Favorite Winter Recipes for a Gluten-Free Diet

Warm up Winter with cozy gluten-free recipes.

Cook Up a Lustrous, Cozy Winter

Cozy up and find sustenance with my updated collection of favorite winter recipes, from classic comfort food like gluten-free mac and cheese, to nourishing slow-cooked stews and hearty healing soups that warm you body and soul.

From cider roasted vegetables and turkey enchiladas to holiday goodies like Flourless Chocolate Cake, and Gingersnap Stars, you'll find plenty of winter favorites to keep you well fed.

Read more + get the recipe >>

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My humble project for 2013

Finally, I decided to gather all my strengths to fulfill a long time dream that has been hunting me for so many years. When it comes to my passion for pastry, I've got so many dreams and ambitions, but I have to take it one step at a time because I figured out that wanting everything all at once  just makes you impatient and hopeless. You will end up giving up on everything! 

My dream/project is...here is a hint

  and another one...

And one more....

 

 All the cookies you have just seen are Algerian and this is a small selection among a big list. Algeria is a very beautiful Mediterranean country. Its cuisine, especially the pastry, is even more beautiful. Unfortunately, I've never come across an Algerian cookbook here in the US. So, I decided to write one! I have been secretly hiding this wish and impatiently awaiting the day I would decide to realize it.

 I hope I'll succeed in showing Algeria's hidden treasure to the American people. I think that is the least I can do for my beautiful heritage, and let me tell you, I have seen, baked and tasted so many cookies from all over the world, I still think the Algerian ones are unique in both taste and look. Once you taste them, you'll think the same, I'm pretty sure about that :) I would love to hear your opinions, suggestions, requests and what you would love to see in this cookbook. If you have tasted an Algerian sweet before and  liked it, ask me about it in case I did not include it in my recipe list. Thank you for passing by and please wish me luck!

 I have couple links worth reading about Algerian sweets while the cookbook is cooking :)
http://www.nytimes.com/2006/03/29/dining/29past.html?8hpib&_r=1& http://www.wbez.org/amplified/story-algerian-pastries-and-epiphany-100560

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Gluten-Free Pumpkin Cheesecake

Gluten-Free vegan pumpkin cheesecake- creamy and dairy-free.

Detox Meh-tox.

Is this the week to shun dessert in favor of lettuce and green detox soup? I can answer that.

The answer is no.

As in N. As in O. NO. Nope. Nada. Not gonna happen.

Because I, my darling, am a temptress. I am not going to write about New Year's Hoppin' John today, or some virtuous legume soup with kale. I am going to tease you. I am going to lure you- with one more fork-worthy dessert recipe before the final eve of 2012. A silky, creamy pumpkin cheesecake recipe that begs for a party. One last hurrah before the pale glare of January dawns in all her cold and sober glory. One last indulgent sweet before I gingerly step on the reality check scale. And maybe, sigh. A little hint of a sigh.

Because the annual jean shrinkage has begun. You know- that time of year when (mysteriously!) my jeans come out of the dryer a size too small. And that familiar jolly pie roll affectionately known as Doris is rolling her merry way up and out of my favorite roomy cargo pants. It's rather comical. And in truth, she makes me smile. I pat her affectionately.

Like a pet bunny.

Read more + get the recipe >>

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Creamy Chicken Noodle Soup

 Preston was Santa in his school Christmas program. Since it is such a small school, we have a nice dinner afterwards for the guests. We're talking a sit down meal like ham or potato soup with tons of delicious sides and homemade rolls and desserts. I'm telling you...small, in-the-middle-of-nowhere living is the bomb diggity.

Look at my cute Santa.

I am posting an actual non-sweet recipe today. I get so excited for the Christmas season and the treats, but by the time Christmas comes, I've had my share of sweets. I am about to that point. Almost.

This soup is just like your traditional Chicken Noodle soup only a creamy version. It's so comforting.

Ingredients

2 tablespoons butter

1 C. chopped onion

1 C. chopped celery (optional, I leave it out)

1/4 C. fresh chopped parsley or about 1 Tbsp. dried parsley flakes

2 to 3 C. diced chicken

1 can (10 3/4 oz.) cream of chicken soup, undiluted

1 can (10 3/4 oz.) cream of mushroom soup, undiluted

5 C. chicken broth

1 scant teaspoon poultry seasoning

1/4 teaspoon dried leaf thyme

1/4 teaspoon pepper

2 cups frozen peas and carrots or canned 

1 1/2 cups heavy cream or half-and-half

4 ounces medium noodles, cooked and drained

Salt, to taste

Directions

• In a large pot, melt butter over medium heat. 
• Add onion and celery and sauté until onion is tender. 
• Add the parsley, chicken, chicken broth, soups, poultry seasoning, thyme, and pepper. 
• Bring to a boil; reduce heat to medium-low and simmer for 20 minutes. 
• Add the peas and carrots, cover, and simmer for 10 minutes longer.
•  Stir in the cream or half-and-half, along with the cooked noodles; add salt to taste.
•  Heat through.

Printable Version

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Winter Holidays: Celebrating Gluten-Free

Celebrating gluten-free in style.

Looking for inspiration and recipes for your gluten-free Christmas breakfast? Winter solstice brunch with friends? Vegan Hanukkah guests? A romantic New Year's Eve? Some simple winter comfort food?

Here is my collection of holiday favorites. Browse gluten-free recipes (most are dairy-free as well) and create your own winter holiday menu. Celebrate gluten-freestyle.

With love.

Read more + get the recipe >>

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Totally Tasty Tuesdays

First of all, have you entered to win an iPad Mini I'm doing with 9 other fabulous bloggers?
Go enter here!

Christmas is next week! I can't believe it. 

There will be no TTT next week as it is Christmas and I am sure you will have better and more important things to do with your time. 

The kids are out for Christmas break this Thursday and don't go back until Jan. 2nd. That's a long break!

But I am happy for it. Hopefully Lance will be home for a while from this weekend on past Christmas.

For the military wives out there, I have a small taste of what it's like to be away from your husbands. At least I don't have the added worry of his safety. In the past 2 months, we've had Lance home with us about one week total. 

I love this awesome economy we have. It does wonders for us all.

{Snort.}

On a brighter note, I have some great features this week.

Most viewed recipe...

Fluffy Jello 

from Table for 7

Other faves...

Santa Sugar Cookies

from Six Sisters' Stuff

3 Muskateers Stuffed Hot Chocolate Muffins

from French Press

Crock Pot Minestrone Soup

from Yummy-Healthy-Easy

Grab a button if you were featured!



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Cinnamon Broken Glass Candy



I have a thing for food resembling broken glass. Like Broken Glass Jello.

It's pretty and fun and doesn't have to be perfect.

This candy is oh-so-easy to make. I can't wait to try other flavors. My kids thought this candy was too hot so next time I will use less cinnamon oil. But they are excited to try different flavors like root beer and cherry and whatever else we can find.

The fun part was breaking it up. Plus my kitchen smelled heavenly.

Just be sure to wash your hands after handling the oil. It will burn your face. Trust me.

Ingredients

2 C. sugar

2/3 C. light corn syrup

3/4 C. water

1/2 tsp to 1 tsp. Cinnamon Oil(found in the cake decor and candy making isle)

red food coloring

powdered sugar

candy thermometer

Directions

•  In a 2-quart saucepan, mix together sugar, corn syrup and water. 
• Stir over medium heat until sugar dissolves.
•  Insert candy thermometer, making certain it does not touch the bottom of the pan. 
• Bring mixture to a boil without stirring.  
• Continue to cook the syrup, without stirring, until the temperature reaches 260º F; add drops of coloring until desired color is achieved. Do not stir; boiling action will incorporate color into syrup.
• Remove from heat precisely at 300° F (temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water (hard crack stage). 
• After boiling action has ceased, add flavor and stir.USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM. It will make you cough!  
• Carefully pour syrup onto lightly greased and foil lined cookie sheet. 
• Do not refrigerate. 
• Cool completely; break sheet candy into small pieces and dust with powdered sugar, if desired.
•  Store in airtight container.
•  If making lollipops, do not dust with powdered sugar, but place in sucker bags and secure with twist ties. Store hard candy in a cool, dry place. Do not refrigerate.

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Ipad Mini Giveaway!

To ENTER the giveaway, please use the Rafflecopter widget below. It does take a few moments to load at times, so please give it a moment. You MUST leave a comment to be eligible, and you can earn a bonus entry for following the blogs listed below on Facebook. It is really easy to earn extra entries, so we have a bunch of different ways to enter- and check out some fabulous new blogs when you do! 

(please note if you enter via a bonus entry, they will be verified should you win). 

a Rafflecopter giveaway

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Totally Tasty Tuesdays

Thanks for stopping by Totally Tasty Tuesdays!

Link up your favorite recipes or just see what yumminess is being created by amazing bloggers.

Feel free to link up as many recipes as you'd like!

This week's most viewed recipe...

Eggnog Cookies

from The Recipe Critic

Other Faves...

Ginny's Lasagna

from Katie-Kate's Kitchen

Chicken and Swiss Casserole

from Table for 7

Peppermint Cookie Bark

from Your Homebased Mom

Grab a button if you were featured!



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Caramel Cashew Chocolate Chip Cookies {Guest Post}

I have Meredith here today to bring you a mighty tasty looking cookie. The Caramel Cashew Chocolate Chip Cookie.

Here you go!

 

Caramel Cashew Chocolate Chip Cookies

I’ve never understood people who don’t like chocolate chip cookies because they’re “too boring.” In my opinion, there’s nothing at all boring about sugar, butter and chocolate chips mixing up into gooey dough and transforming into chewy, golden-brown, melt-in-your-mouth cookies. The word these chocolate chip cookie-haters should be using instead, in my opinion, is “simple,” and there’s certainly nothing wrong with a simple cookie!
When it comes to cookie-baking this holiday season, you’ll appreciate basic, simple cookie recipes even more! You won’t need to run out and buy expensive, hard-to-find ingredients at the last minute or try out any complex baking techniques that could end in disaster, and you’ll be able to pump out batches upon batches of cookies stress-free. Plus, simple, uncomplicated recipes are the ones that somehow always end up tasting the homiest and the tastiest.
These Caramel Cashew Chocolate Chip Cookies (or Quadruple C cookies for short!) are the perfect example of how basic recipes can be the most delicious. These chocolate chip cookies are jazzed up a little with two kinds of chocolate chips, some cashews and some chocolate caramel candies, so they’re super chocolate-y and amazingly gooey. At the end of the day though, they’re still perfectly simple chocolate chip cookies and they’re more than enough to get you through the holiday season. Happy baking!

Caramel Cashew Chocolate Chip Cookies
Ingredients
PAM® Baking Spray
2 sticks (1 cup) Blue Bonnet®-stick
1 cup firmly packed brown sugar
½ cup granulated sugar
2 eggs
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 packages (1.7 oz each) chocolate covered caramels, quartered
1 cup semisweet chocolate morsels
1 cup coarsely chopped cashews
½ cup premier white chocolate morsels

Preheat your oven to 350°F. Spray your baking sheets with cooking spray and set them aside.
Combine flour, baking powder, baking soda and salt in a small bowl; set aside. In a different large bowl, beat the Blue Bonnet sticks and both sugars with an electric mixer until creamy. Add eggs and vanilla; beat well. Gradually add the flour mixture and beat well.
Stir in the caramel candies, chocolate morsels, cashews and white morsels. Drop the dough by heaping tablespoonfuls onto prepared baking sheets, spacing 2 inches apart.
Bake for 12 minutes or until golden brown. Cool for 2 minutes on cookie sheets, then transfer to wire racks. Cool completely and enjoy with a glass of cold milk—or, if you’re a chocoholic like me, a mug of hot cocoa.

Meredith K. writes on behalf of PAM®. For more yummy dessert recipes along with cooking tips and baking tips to help you out this holiday season, visit www.pamcookingspray.com.

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Gluten-Free Chocolate Layer Cake

A rich, devil's food style chocolate layer cake for the holidays.

Angel Food, Devil's Style

Sharing food in winter is one of life’s quiet joys. As poet Edith Sitwell noted, “Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home.”

I contemplate her words and feel an ache that is dangerously flirting with longing. As we invest more and more of our (fleeting, precious!) time into our virtual lives, connecting not by touch or even by voice, but via endless shallow streams of social media- texting, downloading, uploading, scrolling through visual tidbits of other people’s lives (often strangers), privy to their breakfast, their political opinions, and goofy pictures of Fido and Kitty- I yearn to throw a party. To embrace the old fashioned ritual of baking from scratch, lighting candles, and inviting some human beings over for an evening of conversation and real time companionship.

Laughter and chocolate cake are good medicine, feeding not only our sweet tooth, but our sun deprived spirit as well. The spirit of connectivity, friendship and inclusion.

Yet for those of us living gluten-free (and dairy-free), the deep mid-winter season- with its twinkling celebrations centered around sharing food- too often feels the opposite of convivial. It feels gated. Off limits.

Look. Don't touch. Or taste. Smile graciously.

When you need not be hyper-vigilant about each and every forkful, the food centric holidays are, as the saying goes, a piece of cake. But to those of us with celiac disease and dairy allergies, a table heaped with food (glorious food) is a big steaming reminder of how different we are, a symbol of separation. Of not belonging.

This is when a gluten-free dairy-free chocolate layer cake is more than just dessert. It is a marvelous, beautiful thing. Bordering on luxurious.

Because to indulge (and share food) without worry is a true gift.

So pick a date. Text family and friends an invite. Or pick up the phone and call. Fire up your oven. Gather plates and candles.

Conviviality, connection, and cake await.


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