Homemade Chicken Nuggets

IMG_9059Secret Recipe Club Time! 

A favourite time of the month for me, for my blog and eating as well. I always enjoy making my chosen food. It all feels very “Secret Santa” to me which of course reminds me of Christmas, and that my friends is always a good thing. So this month I was lucky to receive It’s Yummy to My Tummy, and these Chicken Nuggets certainly were exactly that. In fact, my son asked when we are having them again. Like the very next day. Like most parents we have all made a McDonald’s run for the of so good chicken nuggets. These are a nice healthier version, no deep-frying and we all know what is inside of these. Surprisingly, they came together quite quickly. We had some french fries, and cold salads with them for a lovely very kid friendly meal.

  • 1 lb. ground chicken
  • 1/4 cup rolled oats
  • 1/2 tsp. poultry seasoning
  • pinch of salt and pepper
  • Coating :
  • 3/4 cups bread crumbs
  • 1/2 tsp. poultry seasoning
  • 1/2 tsp. garlic powder
  • 1/4 tsp. black pepper

1. Mix together first 4 ingredients.

2. In separate bowl mix together coating ingredients.

3. Gather 1 Tbsp of chicken mixture and plop into crumbs. Use 2 forks to flatten and flip so that both sides are evenly coated. Place on a greased cookie sheet and continue until all chicken and coating have been used up. Spray chicken nuggets with cooking spray (optional).

4. Bake for 20 minutes at 375 degrees, flipping once, half way through.

5. Eat and enjoy!

Cool Yogurt Salad

IMG_8822Secret Recipe Club. A favorite time of the month, comes in three very separate sections. First I receive my new assignment. This month I got Bklyn Locavore. , I read possibly every recipe on the site, pinning my favorites on a secret board as I go along. Second step, I make the “winner”, the chosen, the most desired of the recipes that I have saved. Thirdly, I get to see who had me and what they picked from my blog right here, right now on revile day. It’s fun stuff. Usually I hum, I haw, I go back and forth trying to decide what I want most. Not this month, this month I saw the recipe for Cool Yogurt Salad, and immediately added the ingredients to my grocery list and made it A.S.A.P. It is possible that I just sat in my seat at dinner, devouring yogurty goodness, it is possible a few words escaped my lips as I ate, probably something along the lines of yummy, yummy, yummy. Anyways, it’s good. Very good, serve with Naan bread, or pita chips, or just scoop into your mouth using extra-large spoon. Your choice.

  • 1 cup coarsely chopped cucumber
  • sea salt
  • 2/3 cup coarsely chopped dill
  • 1 tsp. dried mint leaves
  • 2 tsp. garlic powder
  • 1 1/2 cups plain yogurt
  • 1 Tbsp. olive oil
  • 2 Tbsp. lemon juice

1. Place chopped cucumber in bowl. Sprinkle with salt. Stir in dill, mint and garlic. Then yogurt, olive oil and lemon juice.

2. Chill for at least 1/2 hour to let flavors meld together.

3. Eat and enjoy!

Cinnamon Bun Scones

IMG_8631It’s time for another addition of … the Secret Recipe Club. Always a favorite time to share an excellent recipe from a fellow blogger. This time around I made these delicious, marvellous, scrumdiddlyumtious Cinnamon Bun Scones. Cinnamon buns are one of my favorite things. Scones are one of my favorite things. So when I saw them at Making Memories with your Kids I eventually decided on them. This was a long and gruelling process. I have wanted to get Erin’s blog for years! Yes, years! Basically since I joined the club. I pinned oodles of recipes so I can make them all later. One thing is for sure, her kids will have fabulous memories of their mom.

* 2 cup AP flour
* 1 cup oatmeal, quick or old-fashioned, uncooked
* 1/4 cup plus 2 Tbsp. sugar, divided
* 1 Tbsp. baking powder
* 1/4 tsp. salt
* 8 Tbsp. (1 stick) chilled butter, cut into pieces
* 3/4 cup 2% milk
* 1 large egg
* 1 tsp. vanilla
* 1 cup Hershey’s Cinnamon Chips
* 2 tsp. ground cinnamon
* 3/4 cup powdered sugar
* 1/4 tsp. vanilla
* 3 to 4 tsp. milk- I used 7 tsp. to get it the right consistency
1. Mix together flour, oatmeal, 1/4 cup of sugar, baking powder, and salt. Cut in butter until you get little pea sized chunks. In separate bowl beat egg with milk and vanilla. Stir into dry mixture. Fold in cinnamon chips.
2. Combine remaining 2 Tbsp. of sugar with cinnamon. Sprinkle on dough and gently knead a few times so you have swirls of cinnamon sugar.
3. Use a large spoon to scoop about 1/4 cup batter onto greased cookie sheets.
4. Bake for 12 minutes at 425 degrees.
5. Combine icing sugar and vanilla. Add milk 1 Tsp. at a time until you get desired consistency. Drizzle over warm scones.
6. Eat and enjoy!

Mexican Wedding Cookies

IMG_8254Secret Recipe Club is definitely one of my most favorite recipes to make for the month. So I was a bit bummed that we were going to be taking December off. I totally understand of course. Christmas can make it a very busy season for everyone. Then the cookie carnival was announced. Cookies. In December. Perfect. Basically it’s the same premise, you get assigned a secret blogger, and pick a recipe from their site. This month though, it’s all about the cookies. I was very happy to receive Turnips 2 Tangerines, I was oh so hoping that I would be assigned someone from a different group (although I love my group C) so I could discover someone new. My wish was granted and I am so glad because the family absolutely loved the Mexican Wedding Cookies that I eventually settled on. There they wait in the freezer waiting to be brought out again at Christmas time. This may just be a recipe that my family starts requesting every year.

  • 1 cup butter, room temperature
  • 1/2 cup icing sugar
  • 1 tsp. vanilla extract
  • 1 3/4 cup all-purpose flour
  • 1 cup pecans, chopped fine
  • Icing sugar for coating cookies

1. Cream together butter and sugar until fluffy. Add vanilla, and flour, beating until fully combined. Beat in pecans.

2. Shape about a tablespoon of dough  into crescents. Place on cookie sheet.

3. Bake for 45 minutes at 275 degrees. Immediately roll in icing sugar. Cool. Re-roll in icing sugar.

4. Eat and enjoy!