Cooking Cliff Notes
Fall is here. The days are shorter, and it seems like there is never enough time in our busy day. I find myself enjoying the convenience of a fast food drive through, but I still miss the feeling and taste of a home cooked meal. So, I thought why not combine the two and create a home cooked version of one of my favorites: chicken nuggets and fries. I came up with the menu of Baked Parmesan Chicken Nuggets and Potato Skins as an adult version of my fast food favorite.
Provided by Flickr
Potato Skins Recipe
Prep time: 10 minutes Cook time: 1 hour, 40 minutes
- 6 small to medium sized russet baking potatoes (total 3 pounds)
- Canola oil
- Salt
- Freshly ground pepper
- 6 strips of bacon
- 4 ounces grated cheddar cheese
- 1/2 cup sour cream
- 2 green onions, thinly sliced
- Clean potatoes. Preheat oven at 450 F.
- Microwave potatoes for 3 minutes each ( 18 minutes)
- Cook bacon while potatoes are cooking
- After potatoes cool cut them in half horizontally. Spoon out insides and discard while leaving ¼ inch of potato on the skin.
- Brush Canola oil all over potato skins inside and out.
- Place in a roasting pan and bake for 10 minutes on each side.
- Sprinkle with salt, pepper, cheese and bacon and cook for an additional 2 minutes.
Provided by Flickr
Baked Parmesan Chicken Nuggets Recipe
Prep time: 15 minutes Cook time: 15 minutes
- 1 clove garlic
- 1 stick melted butter
- 1 cup dried bread crumbs
- 1/3 cup Parmesan Cheese
- 2 teaspoon parsley
- ¼ teaspoon salt
- 1/8 teaspoon pepper
- 2lbs boneless skinless chicken breast or boneless thighs
- Preheat oven at 450 F. Cut chicken into nugget size pieces.
- In small bowl mix all dry ingredients together with melted butter.
- Coat chicken with breadcrumb mixer.
- On a 9x13 roasting dish lay out chicken pieces.
- Bake uncovered 15 minutes or until chicken is fully cooked.