03.13.12

Two nights a week I need to plan dinners that can be ready to put on the table when we run in the door at 6:00 after ballet. Sometimes it's a casserole, sometimes it comes from the crock pot. Tonight it was homemade baked crispy chicken nuggets. Everyone in the family loves them, that makes a pleasant dinner. Tonight they were paired with "waffle hash browns" (see my blog of 03.08.12) and buttered carrots. I also served a creamy honey mustard dipping sauce.

Crispy Baked Chicken Nuggets (serves 4)

2 skinless boneless chicken breasts cut into 1 1/2 inch chunks
2 eggs beaten
1/4 cup all purpose flour
1 3/4 cups panko bread crumbs
1/4 cup Italian seasoned bread crumbs
1/2 tsp seasoned salt
2 Tbsp olive oil

Preheat oven to 375°. Prepare a baking sheet with

Combine the panko crumbs, Italian seasoned crumbs, seasoning, and olive oil in a bowl. Stir until well combined. Set up three bowls in your workspace: one with flour, one with the beaten eggs, one with the crumb mixture.

Working with a few chunks of chicken at a time, dip each piece in the flour, then egg, then crumbs and place them on your baking sheet. Continue with remaining chicken chunks.

Bake for 15-18 minutes until golden brown and crispy.

Crispy Baked Chicken Nuggets with Waffle Iron Hash Browns

Creamy Honey Mustard Dipping Sauce


1/4 cup sour cream
1 1/2 Tbsp dijon mustard
1 1/2 Tbsp honey

Mix all ingredients together until well combined.

Tomorrow's Breakfast...


I also made a batch of steel cut oats tonight!

I used to like oatmeal for breakfast, but since I discovered the wonder of steel cut oats I LOVE oatmeal for breakfast. Steel cut oats take a really long time to cook. But, I recently stumbled across a foodie site called the Kitchn that gave me the best tip ever for preparing steel cut oats. You just need water, salt, steel cut oats and some glass jars.

Overnight Steel Cut Oats


4 cups of water
1 2/3 cups steel cut oats
pinch of salt

Have clean glass jars and a ladle at the ready. I use some pint canning jars, as well as some old wide mouth jars from orange marmalade.

Combine all ingredients in a pan and bring to a boil. Simmer the mixture for 3 or 4 minutes. The oats will still be watery and firm. Ladle the oats, water and all, into the glass jars.

Technically, this probably makes 5 servings, but since my husband and I really love this hearty breakfast, I usually split the recipe into 4 servings.

Put the covers on the jars and leave them overnight on the counter.

In the morning you can put them all in the refrigerator, or warm up one and refrigerate the rest. They should last about a week, but they usually don't last more than a few days in our refrigerator.

I make up a tray with little containers of toppings--sort of an "oatmeal bar" if you will.

Jars waiting for their lids and a sit on the counter overnight

Today I have sliced almonds, cut up dried fruit (figs, pears, apricots), raisins, and brown sugar. I also usually put out some sort of fresh fruit toppings in the morning like cut-up strawberries or apples.

Warm up a jar straight from the counter for about a minute in the microwave. If it comes out of the refrigerator it usually takes about a minute and 45 seconds.