Chicken Nuggets - Special Diet Version

Looking for something easy to make that my Dad would eat made of chicken and Chicken Nuggets turns out to be the thing! He hates chicken ordinarily, so this is great. My recipe is an adaptation of a recipe from Cooks.com based on what I had in the cupboard. I use breadcrumbs from dried Artesian breads. Much yummier than ordinary bread crumbs. Almost no salt and still low carb if you use medium crumbs. I found I did not need to coat the baking sheet with any cooking spray. Dipping sauce is a little harder to come by. I really like mustard sauce, but Dad can't have the salt. So, when I couldn't find the honey, I came up with an alternative that is diabetic friendly. I will continue to look for more sauces. I don't really like using a lot of fake sugar. I served with salad and rice. Need to find a better accompaniment than rice. Didn't seem to fit.

Chicken Nuggets

3-4 pieces chicken breast, cut into bite sized pieces
1 tablespoon olive oil
1 tsp. fresh minced garlic cloves (optional)
3/4 cup breadcrumbs, medium to fine - your choice
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp pepper
1 egg

Mix chicken bites with olive oil and garlic cloves and let sit for 30 minutes. Mix the breadcrumbs, garlic powder, onion powder and pepper together and place in shallow bowl. Beat the egg in another bowl.

Heat oven to 475 F. Mix the chicken bites to evenly coat with oil again. Then place a few at a time in the egg, then coat in breadcrumb mixture. Place on a baking sheet with space around each bite. Continue until all chicken is processed. Bake for 15 minutes. Remove. Serve with dipping sauce.

No Carb Mustard Dipping Sauce for Diabetics

1 tablespoon mustard of choice
2 teaspoons of no sugar pancake syrup

Mix together and refrigerate for an hour in advance to blend flavors. Add another teaspoon of syrup if not sweet enough.

My Mom saw Emeril make this on Good Morning America about 2 weeks ago. Tried it. It is SO yummy!! I tend not to try Emeril's recipes because, so often, they are too hot spicy for me. This was just perfect. You can also substitute dried apricots for the prunes. Because links tend to disappear, I am posting the recipe as it appears at the ABC GMC site. Click HERE for a link to the recipe.

Pork Loin With Apples and Prunes

From the Kitchen of Emeril Lagasse

Servings: 4-6

Difficulty: Moderate

Cook Time: 30-60 min

Ingredients

1/2 cup dried prunes
1 1/4 cups fresh apple cider
One 2 1/2-pound boneless pork loin
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 small onions, cut into 1/2-inch-wide wedges
2 Pink Lady or Honeycrisp apples, peeled, cored, and cut into
1/2-inch-wide wedges
2 cloves garlic, sliced
1/4 cup chicken stock or canned, low-sodium chicken broth
4 fresh thyme sprigs
2 tablespoons cider vinegar
4 tablespoons (1/2 stick) cold unsalted butter, cut into small
pieces

Preheat the oven to 325°F. Place the prunes in a small bowl, add 1/4 cup of the apple cider, and set aside to soak while you proceed with the recipe.

Season the pork loin with 1 1/2 teaspoons of the salt and 3/4 teaspoon of the black pepper. Heat the oil in a large Dutch oven over high heat. When it is hot, add the pork loin and cook until
browned on all sides, 8 minutes. Remove the pork from the pan and transfer it to a baking sheet or platter.

Reduce the heat to medium and add the onions, apples, and garlic to the Dutch oven. Cook, stirring occasionally, until caramelized, about 3 minutes. Add the soaked
prunes (with any remaining juices) and cook, stirring occasionally, for 3 minutes. Add the remaining 1 cup apple cider and the chicken stock, and bring to a boil.

Return the pork loin to the pot, add the thyme sprigs, and bring to a simmer. Cover, and transfer
the pot to the oven. Cook, undisturbed, until the pork registers 145°F on an instant-read thermometer, about 30 minutes.

Remove the pot from the oven and transfer the pork to a platter. Tent it with aluminum foil to keep warm.

Place the Dutch oven over medium-high heat and bring the onion-apple mixture to a boil. Cook until slightly reduced, about 3 minutes. Remove and discard the thyme
sprigs. Add the vinegar, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper, and stir to combine. While stirring, add the butter, little by little, until it is completely incorporated. Do not allow the sauce to boil or it will separate. Remove from the heat.
To serve, spoon some of the sauce onto a serving platter. Slice the pork into thin slices, and arrange them over the sauce. Spoon more sauce over the pork slices, and serve immediately.

Recipe courtesy "Emeril 20-40-60: Fresh Food Fast" by Emeril Lagasse, Harper Studio Publishers, 2009, copyright MSLO, Inc., all rights reserved

My Chili

First, if you are a chili purist, avert your eyes and scroll down to the next entry. My chili has beans in it. Here's my recipe. I call it Pretty Good Chili because it is easy on you and the budget. It is not the finest version of chili that you could do. If you like a meatier chili, add another 1/2 pound of hamburger. I use the low fat hamburger from Sam's Club, so no draining is necessary. If you are using higher fat hamburger, cook it first and then drain all but a couple of tablespoons of fat to use to saute the vegetables. We have to cook low salt here, so the recipe reflects this. You may want to add an additional 1/2 tsp. of salt - 1 whole teaspoon is usually too much. If you are like me and never remove the strings on celery, you need to chop it a bit finer.

I learned on Food TV a while back that adding a little of the ingredients near the end of the cooking time can add some additional flavor. It is especially noticeable for those who have lost some of their sense of taste or smell.

Steph's Pretty Good Chili with Beans

1/2 pound hamburger
1/2 pound italian mild sausage
1/2 cup chopped onion
1/2 cup finely chopped celery
24 oz. tomato sauce
32 oz kidney beans (2 cans)
2 tablespoons New Mexico Chili powder (see note)
1/4 tsp. cumin
1/8 tsp pepper
1/4 tsp salt
14-16 oz can petite diced tomatoes

Brown the sausage in a Dutch oven or other large pot until it's released a little fat, then add the hamburger. After it's browned, add the onion and celery. Saute until onion is starting to turn clear. Add remaining ingredients except tomatoes, stir and turn on medium until hot, then turn to low. Simmer, uncovered for 45 minutes. Add the can of tomatoes including the juice and an additional 1/2 tablespoon of chili powder, if desired. Simmer another 20 minutes until thoroughly hot.

For better chili, simmer for 2 hours before adding the can of tomatoes. If you want a slightly thicker chili, drain the tomatoes before adding.


New Mexico Light chili blend can be purchased at Pendery's in Fort Worth, Texas. They have had a mail order business for many years. I know Mom has bought from them since 1980. I get cinnamon from them too. I like the New Mexico blend just a teeny bit better than the Fort Worth Light blend, which is also good. For those of you who like really hot, they specialize in chili blends.

Autumn Pot Roast

Yummy, yummy, yummy. Well worth trying. A few ingredients had to be changed due to missing ingredients.

Changes made. Used 1/4 inch cinnamon instead of cinnamon sticks. Chopped cloves and didn't bother with bag. Quartered 2 medium onions instead of using pearl onions. No sweet potatoes so during last 1/2 hour, added drained, canned yams.

Autumn Pot Roast

Deby Kominski, Taste of Home Halloween Party Favorites 2008

1 boneless beef rump roast (about 3 pounds), tied
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons canola oil
3/4 cup fresh or frozen cranberries
1/2 cup water
1/4 cup sugar
1 cup reduced-sodium beef broth
1/3 cup prepared horseradish, drained
1 cinnamon stick (3 inches)
3 whole cloves
16 pearl onions
2 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 3/4 inch cubes
16 baby carrots
4 teaspoons cornstarch
2 tablespoons cold water

1. Sprinkle meat with salt and pepper. In a Dutch oven, brown meat in oil. Drain and remove from heat. In large saucepan, combine the cranberries, water and sugar. Cook and stir over medium heat until cranberries pop and liquid is slightly thickened, about 8 minutes. Remove from the heat.
2. Add the broth and horseradish; pour over meat. Place cinnamon stick and cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to Dutch oven. Cover and bake at 325 F for 2 hours.
3. Meanwhile, in a large saucepan, bring 6 cups water to a boil. Add pear onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. Add sweet potatoes to Dutch oven. Cover and cook 15 minutes longer. Add carrots and onions; cover and cook 30-40 minutes more or until vegetables and meat are tender. Remove meat and vegetables; keep warm. Discard spice bag.
4. Cool pan juices for 10 minutes; transfer to a blender. Cover and process until smooth; return to pan. Combine cornstarch and cold water until smooth. Gradually whisk into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with meat and vegetables. Yield: 8 servings.

Strawberry Spinach Salad

A very yummy salad and perfect now with strawberries being cheap at the stores. It's from the Taste of Home's Mom's Best Meals magazine (Dec 1, 2008). Adjust the sugar as needed.

Strawberry Spinach Salad

1/3 cup raspberry vinaigrette
1/2 cup sugar
1 tsp. salt
1/4 tsp. prepared mustard
1/2 cup vegetable oil
4 1/2 teaspoons poppy seeds
1 package (10 oz) fresh baby spinach
1 pint fresh strawberries, sliced
1/2 cup coarsely chopped pecans, toasted

In a blender, combine the vinaigrette, sugar, salt and mustard. While processing, gradually add oil in a steady stream. Stir in p9oppy seeds. Transfer to a small pitcher or bowl. Refrigerate for 1 hour or until chilled.

Just before serving, toss the spinach, strawberries and pecans in a large salad bowl. Serve with the dressing. Yield 8 servings

Rhubard Time & Recipe

It's rhubarb time once more and the many recipes that show up using said tart fruit have been dribbling in. Got this recipe from the Star Tribune. The sauce is a tad short on sweetener, but the almond pound cake is to die for. It is so flavorful! Because recipes tend to disappear from newspapers, I am posting it here rather than linking it. This recipe appeared in the Taste Section of the Star Tribune on March 24, 2010.

Almond Cake With Strawberry-Rhubarb Sauce

Makes 1 tube cake (20 servings).

Note: Almond paste comes in a tube, in the baking section of supermarkets. It's not critical to the recipe and can be omitted, but it will add an extra layer of almond flavor (if you don't use it, lessen the milk by 2 tablespoons). The cake can be made up to a day in advance, or longer if frozen. Adapted from "Come One, Come All/ Easy Entertaining With Seasonal Menus," by Lee Svitak Dean.

1 c. (2 sticks) butter, at room temperature
7 oz. (3/4 c. ) almond paste (see Note)
2 c. sugar
6 eggs, separated
1-1/2 c. flour
1/2 tsp. salt
2 tsp. baking powder
1/2 c. milk
1 tbsp. almond extract
Powdered sugar
Strawberry-Rhubarb Sauce (recipe follows)

Directions

Preheat oven to 350 degrees.

Cream butter and almond paste thoroughly. Add sugar slowly and continue beating until light and fluffy. Beat in egg yolks one at a time.

In a separate bowl, whisk together flour, salt and baking powder thoroughly.

In a cup or small bowl, combine milk and almond extract.

Add one-third of flour mixture to the butter mixture and stir gently but thoroughly; add one-third of milk mixture and stir gently but thoroughly. Continue to add flour mixture and milk alternately until all has been incorporated into the batter.

Beat egg whites until stiff but not dry; gently fold into batter thoroughly.

Spoon into well-greased, 10-cup tube pan (an angel food cake pan or Bundt pan) or in 2 loaf pans. Bake for about 50 to 55 minutes (slightly less for loaf pans), or until cake tests done with a toothpick. Cool in pan for 10 minutes.

Loosen cake gently around rim and tube. Cool completely before removing from pan. Dust with powdered sugar and serve with Strawberry-Rhubarb Sauce.

Strawberry-Rhubarb Sauce

Makes about 2 cups.

Note: Make this the same day it is served for the best color and texture. Zest is the colored part of the skin on citrus fruit (not the white pith, which is bitter). Don't like rhubarb? Just use strawberries.

2 c. (1 pint) fresh strawberries, hulled and sliced
1/4 c. sugar
2 c. chopped (1/4 -in. pieces) rhubarb (2 large stalks), fresh or frozen
Juice and zest from 1 orange (about 1/4 c. orange juice and 1 tbsp. orange zest)

Directions

In a medium bowl, toss sliced strawberries with sugar; set aside. In a medium pot, combine rhubarb and orange juice and, over low heat, bring to a simmer. Cook rhubarb until barely soft, about 5 minutes -- do not overcook or the color turns gray. (Or cook in a microwave.) Set aside to cool slightly. Add cooled rhubarb to strawberries and toss with orange zest. Serve over cake or ice cream.

Orange Beef Teriyaki

This was pretty good and worth trying again. The only way I can thinly slice steak is to cut it while partially thawed.

Orange Beef Teriyaki

Nelly Parker, Hersey, MI
America's Family Recipes 2006 by Taste of Home

1 can (11 oz.) mandarin oranges
1 tablespoonb cornstarch
1 1/2 pounds bonelss beef sirloin steak, thinly sliced
2 tablespoons vegetable oil
1/2 cup soy sauce
2 tablespoons honey
1 1/2 teaspoons ground ginger
1 garlic clove minced
Hot cooked rice
Green onion and orange peel curls, optional

Drain oranges, reserving juice; set oranges aside. In a small bowl, combine cornstarch and 2 tablespoons reserved juice until smooth; set aside. In a large skillet or wok, stir-fry beef in oil. Add the soy sauce, honey, ginger, garlic and remaining juice. Cover and cook over medium heat for 5-10 minutes or until meat is tender. Stir cornstarch mixture; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the oranges. Serve over rice. Garnish with curls if desired. Yield 4-6 servings

Summer Spinach Salad

If you haven't tried a new salad in a long time, this was FABULOUS!! Couldn't get enough of it.

Summer Spinach Salad

Callie Berger, Diamond Springs CA
America's Best Church Supper Recipes by Taste of Home

1/2 cup vegetable oil
1/4 cup chopped onion
2 tablespoons plus 2 teaspoons red wine vinegar
2 tablespoons plus 2 teaspoon sugar
1 1/2 teaspoons ground mustard
1/2 teaspoon salt
1 1/2 teaspoons poppy seeds
8 cups torn fresh spinach
3 green onions, sliced
2 pints fresh strawberries, sliced
3 large ripe bananas, cut into 1/2 inch slices
1/2 cup slivered almonds, toasted

Place the first 6 ingredients in a blender o rfood processor; cover and process until the sugar is dissolved. Add the poppy seeds; process just until blended.

In a salad bowl, combine the remaining ingredients. Drizzle with dressing; toss to coat.
Yield: 14 servings

Broccoli Cheese Soup

For brainless, yet yummy soup, here's my easy version. Can you make it from scratch? Probably. The whole point of this soup is easy. Perfect for a cold or wet day. My former boss gave me this recipe in the early 80s. If you want a from-scratch recipe, Emeril's is the best there is.
Emeril's Broccoli and Cheese Soup

Broccoli Cheese Soup

1 can Campbell's Cream of Mushroom
1 can Campbell's Cheddar Cheese Soup
1 10 oz. bag frozen broccoli
water and/or milk
1/8 tsp. pepper

In a saucepan, cook the broccoli and pepper according to package directions. Once cooked, leaving the broccoli and water in the pan, add the soups and 1 can of either water or milk. Mix well and heat. Add more water if too thick. You want a total of about 1.5 cans of water/milk. Serve with crusty bread.

Alternative for fresher flavor: add 1 cup of shredded cheddar plus 1/3 cup half and half or cream. I don't usually do this because of the calories.

Chicken (or Turkey) A La King

It's been ages since I posted a recipe, so I'll post what I made tonight. One of my favorites, Chicken A La King. I used leftover turkey because that is what I had. I also used frozen yellow sweet peppers. Yellow, red and orange peppers come on sale late in the Fall. Other times of the year they are very expensive. It's worth it to buy extra peppers, chop them or cut them into strips and freeze in your freezer for stir fry or recipes. So, that is why I had yellow ones this time around.

Chicken (or Turkey) A La King

1/2 stick butter or margarine (1/4 cup)
1/3 cup flour
1/4 tsp. pepper (we like LOTS)
1/8 tsp salt
1 cup chicken broth
1 cup milk*
1 cup of chopped fresh or frozen sweet peppers
1 can or 4 oz. mushrooms
1 1/2 to 2 cups cooked, diced chicken or turkey

Melt butter. Add flour, pepper and salt and stir well. Allow to cook for 1 minute on med. heat. SLOWLY add chicken broth while mixing. Once all broth is incorporated, then slowly add milk while mixing. Add peppers, mushrooms and chicken. Stir, cover and cook on med-low heat. Stir occasionally. Cook until thoroughly heated and mixture is thick.

* I use 2% milk. This recipe works with 1% but not very well with skim without adding more fat.

Pudding, Yum Yum.

Had yolks leftover from another cooking project, so went in search of a recipe that just used yolks (most puddings use whole eggs). This was was pretty good. I think I would like just a tad bit more molasses than dark brown sugar contains, but all in all, a good try on a pudding. I detest cleaning whisks, so I don't use them and the recipe reflects that. Below the recipe, you will see a link to the original recipe. While I made this recipe with unsalted butter, 1/8 tsp. salt just isn't enough, so don't hesitate to use just regular butter. Unsalted is so very rarely on sale.

Butterscotch Pudding Recipe

3 cups whole (full-fat) milk
3/4 cups dark brown sugar
1/4 cup cornstarch
1/8 teaspoon salt
4 large egg yolks
2 tablespoons butter, cut into small pieces

Heat 2.5 cups of milk in the microwave for 1 minute on high. Mix sugar, cornstarch, salt and egg yolks together in a heavy, bottomed saucepan until well blended. Mix in 1/2 cup of milk until you have a thick paste. Slowly pour in heated milk, stirring well. Place on medium-low heat. Cook, stirring constantly, until mixture thickens to the consistency of mayonnaise. Remove from heat and stir in butter and vanilla extract. Squash any lumps through a strainer. Pour into 4 bowls or 1 large dessert bowl. Place plastic wrap on surface of pudding to prevent a skin from forming. Refrigerate for a couple of hours. Top with whipped cream. Makes 4 servings.

Note: you want to heat the milk in the microwave until hot, but not bubbling. Stir after 1 minute and heat additional 15 seconds if not hot enough.

http://www.joyofbaking.com/ButterscotchPudding.html