Faux Chicken Nuggets Mashed Potatoes Peas Carrots Food

MASHED POTATO CASSEROLE WITH CRISPY CHICKEN

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• If using frozen chicken tenders, let them sit at room temp for about 5 minutes if you prefer to slice them first, this allows them to soften.
• Spread the potatoes on the bottom of a 9 x 13 casserole dish.
• Note: If your mashed potatoes are cold, warm them first.
• Top with corn and cheese.
• Carefully slice the chicken strips into pieces of desired size and top the casserole dish with them.
• Bake uncovered for 20 minutes if using frozen chicken tenders and 15 minutes for homemade.
• Prepare the gravy on the stove top while the casserole finishes baking.
• Drizzle desired amount of gravy over the casserole dish and serve!

CHICKEN SHEPHERD'S PIE

Steps:

• In a small skillet, cook chicken in 1 tablespoon butter until no longer pink; set aside and keep warm. Prepare mashed potatoes according to package directions. , Meanwhile, in a large saucepan, melt remaining butter over medium heat. Whisk in flour until smooth. Gradually add milk; stir in seasonings. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or thickened. , Remove from the heat. Stir in 3/4 cup Swiss cheese until melted. Add peas, corn and chicken. Transfer to a 2-qt. baking dish coated with cooking spray. Top with mashed potatoes; sprinkle with remaining cheese. , Bake, uncovered, at 350° for 25-30 minutes or until heated through. Let stand for 5 minutes before serving.

FAUX CHICKEN NUGGETS, MASHED POTATOES, PEAS & CARROTS

Steps:

• I put all ingredients in bowls in front of the kids. Make a big deal out of putting on the aprons, tying back their hair, washing hands, etc.
• Give each child an ice cream scoop. Help little ones to scoop the ice cream out into a nice ball on the plate. Help them squeeze the bottle of 'gravy' sauce out over the ice cream.
• Give each child a plastic knife and help them learn how to cut while holding their little fingers out of the way! Cut the candy bar into small nugget sizes.
• Spoon out a few spoons of peas onto the plate. Add some spoons of carrots. Mix with their fingers and it's ready to serve! This is a great plate for them to make for Mother's or Father's Day!

FAUX CHICKEN NUGGETS

Steps:

• Cut cake into 12 slices; cut each slice in half. Cut into irregular nugget-shaped pieces; set aside. , In a small bowl, combine the confectioners' sugar, water, corn syrup, butter and vanilla; beat on low speed until sugar is moistened. Beat on high until smooth. Dip cake pieces into glaze, then roll in peanuts. Let stand until set., In a small bowl, combine the sauce ingredients. Serve with nuggets.

MASHED CARROTS AND POTATOES

Steps:

• Boil the vegetables separately in salted water until very tender, 5 to 7 minutes, then drain. In one of the pans you used for boiling, mash the carrots well with the butter, saffron and lemon zest, then add the potatoes and mash well. Thin with milk or crème fraîche and add salt to taste - don't be shy about it.

5-INGREDIENT CHICKEN WITH PEAS AND CARROTS

Steps:

• Preheat the oven to 400 degrees F.
• Heat a large high-sided skillet or braiser over medium-high heat. Coat the pan with 2 tablespoons of oil. Season the chicken skin generously with salt and pepper. Place the chicken skin-side down in the skillet. Season the underside with salt and pepper. Cook undisturbed until the chicken easily releases from the pan and is golden brown, about 5 minutes.
• Meanwhile, remove the carrot tops, leaving about 1 inch of green stem attached to the carrots. Set aside the carrot tops. Cut the carrots into 2- to 3-inch pieces and set aside.
• Flip the chicken and cook for 2 minutes. Turn off the heat, add the carrots and turn them in the oil to coat. Transfer the skillet to the oven and bake until the chicken registers 165 degrees F on an instant-read thermometer and the carrots are softened and caramelized in places, 30 to 40 minutes.
• Remove the chicken from the oven and add the frozen peas. Return the chicken to the oven, then turn off the oven. The residual heat from the oven and the hot skillet will thaw and heat the peas.
• Put the garlic, lemon zest, lemon juice and 1/2 teaspoon salt in a 12- to 14-cup food processor and pulse to chop the garlic into very fine pieces, 3 to 4 pulses. Add the carrot tops and pulse until very finely chopped, 6 to 8 pulses. While pulsing, drizzle in the remaining 1/2 cup of oil until combined. Transfer to a small bowl.
• Serve the chicken, peas and carrots with the carrot top gremolata.

CHICKEN WITH PEAS AND POTATOES

Steps:

• Skin chicken, if desired. Rinse and pat dry with paper towels.
• Scrub the potatoes.
• In a 12-inch skillet cook chicken in hot butter over medium heat about 15 minutes or until chicken is browned, turning to brown evenly.
• Add potatoes, broth, rosemary, and pepper.
• Bring to boiling; reduce heat.
• Cover and simmer for 30 minutes.
• Add green onion, peas, and 1/4 cup parsley to skillet.
• Cover and simmer about 10 minutes more or until the chicken and potatoes are tender and chicken is no longer pink.
• Using a slotted spoon, transfer chicken and vegetables to a platter; keep warm.
• Remove skillet from heat.
• Stir together sour cream and flour; stir into broth in skillet.
• Cook and stir until thickened and bubbly; cook and stir for 1 minute more.
• Spoon sauce over chicken and vegetables.

MASHED POTATOES AND CARROTS

Steps:

• Put potatoes & carrots in a large saucepan, then cover with about 2 inches of lightly salted cold water.
• Bring to a boil, then reduce heat, cover & boil slowly for about 20 minutes, or until both vegetables are very tender. Drain thoroughly & reserve 3/4 cup of the cooking liquid.
• Mash vegetables, then add the butter & the reserved hot cooking liquid, beating until the mixture is fairly smooth.
• Add the cream, salt & pepper & beat until nearly smooth ~ Small lumps of carrot are not a problem!
• Reward over low heat, beating constantly, then serve. DO NOT COVER AFTER THEY ARE MASHED, OR THE VEGETABLES WILL BECOME MUSHY.

FAKE MASHED POTATOES/CAULIFLOWER

Steps:

• Steam the cauliflower until tender.
• I prefer to do this in the microwave. Drain well.
• Place the steamed cauliflower in the food processor or mixer.
• Do not put it in a blender, it doesn't give it the right consistency.
• Pulse slowly adding only a little of the cream, butter and sour cream at a time.
• Watch out that it doesn't get too runny.
• Add the garlic and salt and pepper.
• Keep mixing until smooth.

POTATO AND CARROT MASH

Steps:

• Combine potatoes and carrots in a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Mash potatoes and carrots with butter, half-and-half, green onion, salt, and pepper until desired consistency

ROAST CHICKEN WITH MASHED-POTATO STUFFING AND ROOT VEGETABLES

Steps:

• Make mashed-potato stuffing:
• Peel potatoes and cut into 1/2-inch pieces. In a saucepan of boiling salted water boil potatoes with garlic and bay leaf until tender, about 15 minutes. Drain potato mixture, return it to pan, and cook over high heat, shaking pan, until any excess liquid is evaporated, about 30 seconds. Remove pan from heat and discard bay leaf. Add milk, butter, and thyme. Mash potatoes and garlic with a potato masher until smooth and stir in salt and pepper to taste.
• Preheat oven to 450°F.
• Rinse chicken inside and out and pat dry completely. Fill cavity loosely with some of stuffing and reserve remaining stuffing in a small baking dish. Truss chicken and rub all over with butter. Season chicken with salt and pepper and arrange, breast side down, on a rack set in a large shallow roasting pan. In a small bowl toss shallots and garlic with oil and add to roasting pan.
• Roast chicken in lower third of oven for 30 minutes. Turn chicken breast side up and baste with pan juices. Arrange vegetables and thyme sprigs in pan and season with salt and pepper. Roast chicken and vegetables, stirring and basting frequently, 1 hour, or until a meat thermometer inserted in fleshy part of thigh registers 180°F. During last 30 minutes of roasting bake reserved stuffing, covered with foil.
• Let chicken stand 10 minutes before carving. Discard thyme sprigs. Serve chicken, stuffing, and vegetables sprinkled with parsley.

THE BEST EVER CHICKEN NUGGETS

Steps:

• Heat 1 inch oil to 350 degrees F (175 degrees C) in a large skillet or saucepan.
• Stir together the flour, garlic salt, and pepper in a bowl. Dip the chicken pieces individually into the beaten eggs before pressing into the flour mixture to coat; shake off the excess flour. Place the coated chicken pieces onto a plate until all the chicken has been coated.
• Cook the chicken in batches in the hot oil until golden brown and no longer pink in the center.