Category: Cooking and Baking

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!

This is the simplest, fastest, most delicious crockpot dinner that I know of.  Bless my Mom’s heart for sharing it with me years ago.  My husband and children love it as it is always tender and filling.  I love it because it takes me about 3 minutes to assemble.  Then all I have to do is cook the rice later and dinner is done!

It contains 4 ingredients:  Beef stew meat, cream of mushroom soup, onion soup mix, and cooked rice.  Sound easy enough?

First, put at least 1 pound of stew meat into your crockpot.

Then add a can of cream of mushroom soup Mix well.

Pour 1 envelope of Lipton’s onion soup mix over the top.

Cover and cook on low for 5-6 hours, or longer if you’re cooking a lot of meat.
Cook some rice, and serve!

This isn’t a fancy meal, but it is always tender and delicious.  I’ve served it many times for company, and they always love it.

Beef Tips and Rice 1 pound beef stew meat 1 can cream of mushroom soup 1 envelope onion soup mix cooked rice Note: for my family I usually cook about 2 1/2 pounds of meat and add 3 cans of soup.  But I still just use one envelope of soup mix.  Just one seems to do the trick just fine.