Chicken Nuggets with Honey Mustard Sauce

Everyone has their own way of making home made chicken nuggets... so here is my way! I also made a home made honey mustard sauce from scratch as well, so enjoy!

Chicken Nuggets with Honey Mustard Sauce

Ingredients Needed:

• 2 cups of bread crumbs
• 2 tbsp seasoning salt
• 1/2 cup of flour
• 1 tsp salt
• 1 tsp pepper
• 6 chicken breasts
• Canola oil
• 4 eggs
• 1 cup of mayonnaise
• 4 tbsp of mustard
• 1 tsp garlic powder
• 4 tbsp honey
• 1 tsp salt
• 1 tsp pepper

Directions:

1. In a bowl, combine the ingredients for the sauce: mayonnaise, mustard, garlic powder, honey, salt and pepper. Put in the fridge for now. 
2. In a large pan, heat up some canola oil for frying the chicken. 
3. In a large bowl or ziplock bag, combine bread crumbs, seasoning salt, flour, salt and pepper. 
4. Cut up the chicken breasts into small bite size pieces. 
5. Scramble the 4 eggs with water to make an egg wash. 
6. Soak the chicken pieces in the egg wash and then shake in the seasoned breading mix before placing in the oil. 
7. Brown chicken nuggets until no pink. 

Banana Creme Poke Cake

Ok Ok... EVERYONE loves banana creme pie, right? If you don't, you are crazy! I had never heard of a "poke cake" until recently and when I saw a recipe of how it is made I was pretty amazed at how cool it looks. So, for my first poke cake, I decided to do a banana creme one! Here we go...

Banana Creme Poke Cake

Ingredients Needed:

• 1 box of yellow cake mix
• All ingredients needed for the yellow cake
• 2 3.4 oz packages of instant banana creme pudding
• 4 cups of milk
• 1 8 oz tub of cool whip
• 3 bananas
• 1 box of vanilla wafers

Directions:

1. Prepare the yellow cake according to package directions for a 9x13 pan size. 
2. Once cake comes out of the oven, allow it to cool for just a couple of minutes. 
3. with the end of a spoon handle or some other similarly size object, begin poking holes into the cake. You want the holes to be fairly big so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake. 
4. In a bowl, whisk together instant pudding with the 4 cups of milk. Stir until all of the lumps are gone. Let pudding sit for just about 2 minutes so it has just slightly begun to thicken but not fully set, it should still be easily pour-able. 
5. Pour pudding over cake, making sure to get it into the holes as much as possible. Spread it all out and using the back of the spoon gently push pudding down into the holes. 
6. Put your cake into the fridge to cool for about 30 minutes. 
7. While cake is cooling, cut 3 bananas into thin slices. 
8. Pull cake out of fridge and layer the banana slices on top of the cake, pushing each slice slightly into the pudding layer on top. 
9. Spread cool whipped topping over the full cake. 
10. If you haven't done so already, put your vanilla wafers into a plastic bag and crush them. (leave some large chunks for crunchiness)
11. Spread crushed wafers on the top of the cake.
12. Enjoy!

Crunchy Honey Garlic Chicken

I found this recipe for a double crunch honey garlic chicken and altered it. It turned out really good. The sauce even turned out really yummy... questionable, but yummy!

The recipe is for 4 chicken breasts, but the pictures show 3 because there are only 3 of us, duh!

Crunch Honey Garlic Chicken

Ingredients Needed:

• 4 chicken breasts
• canola oil for frying
• 1 cup of flour
• 2 tsp of salt
• 2 tsp of pepper
• 1 1/2 tbsp of ground ginger
• 2 tbsp of seasoning salt
• 4 eggs
• 8 tbsp of water
• 2 tbsp of olive oil
• 3-4 tsp minced garlic
• 1 cup of honey
• 1/4 cup soy sauce

Directions:

1. Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness.
2. Mix together the flour, salt, pepper, ground ginger and seasoning salt in a bowl. 
3. Whisk the eggs and water to make an egg wash in a separate bowl. 
4. Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. 
5. Dip the breast into the egg wash and then a final time into the flour and spice mixture, pressing the mix into the meat to get good contact.
6. Heat a skillet on the stove with about half an inch of canola oil covering the bottom. Fry the chicken breasts on a low heat for about 4-5 minutes on each side until golden brown and crispy and then drain on a paper towel. 
7. To make the sauce: In a medium sauce pan, add 2 tbsp olive oil and minced garlic and cook over medium heat to soften the garlic but don't let it brown. Add the honey and soy sauce and simmer together for about 5-10 minutes. Remove from heat and allow to cool for a few minutes. (be careful while simmering, it can boil over and cause a mess!)

Green Bean Casserole

I made this as a side to my Crunchy Honey Garlic Chicken last night. This has been a family favorite for years upon years upon years and I don't think this will ever go away or change.

Green Bean Casserole 

Ingredients Needed: 

• 1 10 oz can cream of mushroom soup
• 3/4 cup of milk
• 1/8 tsp black pepper
• 1 cup french fried onions
• 2 14 oz cans of cut green beans, drained

Directions:

1. Mix soup and milk.
2. Add pepper to mixture. 
3. Drain beans and add to mixture.
4. Add 1 cup french fried onions. 
5. Pour mixture into casserole dish and bake at 350 degrees for 30 minutes. 
6. Pull out and stir, add remaining french fried onions to the top and bake for another 5 minutes.