Tuesday, August 23, 2011

Almond Chicken Nuggets

I was positive I had posted this recipe already, but when I went through the blog to find it for myself I couldn't find it! This is a favorite of mine and my husbands. It requires a more work than the store-bought frozen nuggets but they taste SOOOO much better.

Almond Crusted Chicken Nuggets

- chicken, sliced into 1 inch cubes
- almonds
- 1 tablespoon ginger
- 1 teaspoon garlic
- olive oil
- salt and pepper

Optional items:
-Balsamic Vinegar
-Plum sauce

1) For the chicken, I prefer using chicken tenders (I find it easier to cut up), but you can certainly use chicken breast. After dicing, place into a plastic bag. Shake it up with olive oil (1/2 teaspoon should do), ginger, garlic, salt and pepper.

2) For the almonds, I buy them whole and grind them up in my coffee bean grinder. You could also smash them yourself with the back of a pan, buy them pre-ground or use walnuts that you smash up. I try to get an even and fine consistency so it can equally cover all the chicken. Throw your smashed up nuts into the plastic bag and shake it!

3) Bring a saucepan to medium to medium high heat, filled with 1/8 inch of oil. We want to almost pan fry the chicken, but we don't want to really fry it. Throw the chicken in the pot (don't do as much as I did though) until the pieces are cooked through.

4) I had lots of nuts get to the bottom of the pan this time, so I tossed on some spinach to serve as a side and pick up the goodies on the bottom of the pan. I hit the spinach with a drizzle of olive oil in the pot and 3 shakes of balsamic vinegar when out of the pot.

5) Serve with a side of plum sauce and enjoy!

Tuesday, August 2, 2011

I'm back! and with tuna cakes!

Maybe it's the new job or a fancy new toy or knowing that AWA is around the corner, either way I'm back and motivated to get going again!

Today I'm showcasing my "Tuna Cakes". Think a poor man's crab cake or the 4-hour body friendly crab cake. I would suggest combing with some green beans and either a small salad or Cole slaw


~canned tuna (I used two cans for six cakes)
~mayonnaise (skip if doing a strict four hour body diet)
~green onion
~seasoning to taste (I use salt, pepper, garlic and light lemon juice)

The directions are simple: make tuna as you normally do to your liking, just make sure to prepare it on the dry side so the tuna can be shaped into balls.

Once formed, crush whole walnuts by placing in a zip lock bag and smashing with a frying pan. You can then gently toss each tuna cake in the walnuts so it is barely covered. And bam!