Chicken Nuggets

This recipe brings a flood of memories from my childhood.
My whole family loves these chicken nuggets. I remember how my Mom had to guard them while they cooked so there would be enough for the meal itself.  We all liked to sample while they cooked.

They’re not difficult to make, but you need to prep the night before so the chicken can marinate.
The other thing I’ve learned about dishes like this is that people tend to eat more meat, so I have to use more chicken than I do in most recipes.  We were having a couple of guests, as well, so I used 4 pounds of chicken breasts.

Start by cutting the chicken into bite sized pieces, and place in a large bowl.

 

For the marinade, simply pour equal parts soy sauce and lemon juice over the chicken.
For 4 pounds, I used a little over 1 cup of each ingredient.

 

 

Mix gently and make certain that there’s enough marinade for all the chicken to absorb flavor.

 

Cover and refrigerate overnight.

To cook the chicken, combine 1-2 cups flour with salt and pepper in a bowl.
Heat a large frying pan with a little bit of oil.

 

Coat chicken with flour mixture.

 

And place in pan to cook.

 

When brown on one side, turn chicken.

 

When chicken is cooked thoroughly, remove from pan.
Continue cooking nuggets in batches until they are all cooked.

Serve and enjoy!

 

These nuggets have a strong, tangy flavor.  They’re yummy as a leftover, as well.
We even like them cold.  Family favorites are the best!

Welcome Little One

We are the happy, grateful  parents of a new baby girl.

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Although we’ve experienced this 7 times before, we’ve fallen in love again.
Fallen in love with another perfect, beautiful person who has joined our lives.

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We’ve been reminded again of the miracle of new life, of all that can go wrong and all that can go right.
We feel humbled, grateful beyond words for a safe delivery and a precious baby girl.

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Did I mention that I’m hopelessly in love with her?

I love the way she keeps her hands right by her face.

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Soon she’ll relax, stretch out, and become accustomed to all the space she has to move around in.
Then poses like this will be a thing of the past.

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These tiny hands are so precious.
And so are the little feet that rest so naturally on her diaper, all curled up in a little ball.

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How grateful I am for this sweet baby girl who just became a part of my forever.
Welcome, welcome to our lives, our hearts, our family.
Welcome little one!

Homemade Frozen Yogurt

We’ve had a couple of birthday parties around here lately, and for both we’ve made this delicious yogurt.

It’s super easy, with only 3 ingredients, and makes a little over 3 quarts.

First, pour 2 cups sugar into a mixing bowl.

Add 2 cups half and half.

With a whisk, stir well to completely dissolve the sugar.

Then add 2 large containers (32 ounces each) yogurt.  We chose raspberry, and we also used a brand that doesn’t have any high fructose corn syrup in it, as the consistency seems better.  We also like the tartness of it.

Mix again.

Pour into ice cream maker.

Freeze according to manufacturer’s directions.

When the machine stops, scrape the yogurt into a container.

raspberry frozen yogurt

Freeze for several hours.  Then serve and enjoy.

Delicious!  This was a big hit.  I think we’ve found a new family favorite.
Sweet, tart, smooth, refreshing.  It was wonderful.  Here’s the recipe:

Homemade Frozen Yogurt

2 cups half and half
2 cups sugar
2 large containers (32 ounces each) yogurt
(again, we prefer yogurt that doesn’t have high fructose corn syrup in it.  It tastes better)

Combine half and half  with sugar, mix to dissolve sugar.  Add yogurt and mix well.
Pour into ice cream maker and process according to directions.  Transfer to container, freeze several hours or until yogurt reaches desired firmness.
Serve and enjoy!

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