Sunday, August 26, 2018

Buttermilk Fried Chicken Nuggets

Because sometimes you just need a nugget or two or three or a dozen. And because sometimes you don’t want to go through a fast food line to get less than mediocre nuggets. And because sometimes you want good homemade old fashioned wholesome food without all those chemicals.  Because sometimes a few nuggets now and then just make you happy.

Buttermilk Fried Chicken Nuggets

2 boneless skinless chicken breast
1 cup buttermilk
1-1/2 teaspoons salt
1/8 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika

1-1/2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon garlic powder
3/4 teaspoon paprika
1-1/2 teaspoons baking powder
3 tablespoons buttermilk

Pat the chicken breast with paper towels to remove moisture. Using a sharp knife, cut the breast into chunks.  

Pour the buttermilk into a deep bowl and add in the salt, pepper, garlic powder, cayenne and paprika and stir well.  Add in the chicken and stir to coat in the marinade.  Cover and refrigerate overnight or at least for four hours.

Remove the chicken from the refrigerator when ready to fry.  In a large shallow bowl, combine the flour, salt, pepper, garlic powder, paprika and baking powder. Whisk until well combined, then add the buttermilk and stir with a fork until mixture is doughy and clumpy. 

Place a few nuggets into the flour mixture turning them to coat thoroughly. Press down on the breading to make sure it adheres to the nuggets and place them on a plate.  Once you have dredged all the nuggets you are ready to fry.

Heat about 1-2 inches of vegetable oil in a large heavy skillet over medium heat.  When the oil is sufficiently heated, begin cooking the nuggets a few at a time. Cook them for about a minute and a half or so on each side. When golden and crispy, remove them to a paper towel-lined plate.  Serve with your favorite dipping sauce. Yum!

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Shrimp in Tomato Basil Cream

So good. The perfect comfort food. Served with a side salad and some crusty Italian bread….what more could you want? This is so creamy and melt in your mouth delicious. Loaded with sun dried tomatoes, spinach and basil.  AMAZING!!!

    Shrimp in Tomato Basil Cream

3 cups cavatappi pasta
1 pound medium shrimp, peeled and deveined
1 tablespoon olive oil
Kosher salt and freshly ground black pepper, to taste

1/4 cup unsalted butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup vegetable broth, or more, as needed
1 teaspoon dried basil
1/2 cup heavy cream, or more, as needed
1/3 cup julienned sun dried tomatoes in olive oil, drained
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste
3 cups baby spinach, roughly chopped

Preheat oven to 400 degrees. Lightly oil a baking sheet or coat with nonstick spray. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

To make the tomato basil cream sauce, melt butter in a large skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.

Gradually whisk in vegetable broth and basil.  Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream, sun dried tomatoes and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste. Stir in spinach until it begins to wilt, about 2 minutes.  

Stir in pasta and shrimp, and gently toss to combine.
Serve immediately.

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