Best Faux Chicken Nuggets Mashed Potatoes Peas Carrots Recipes

FAUX CHICKEN NUGGETS

Faux Chicken Nuggets image

Here's a recipe for "chicken nuggets" that's poultry-free. It calls for pound cake in place of chicken, rolled in a "batter" of chopped peanuts. Kids will think they're having dinner for dessert. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 2 dozen (1 cup sauce).

Number Of Ingredients 11

Ingredients

1 loaf (10-3/4 ounces) frozen pound cake, thawed
1-1/2 cups confectioners' sugar
2 tablespoons water
4-1/2 teaspoons light corn syrup
1 tablespoon butter, softened
1/4 teaspoon vanilla extract
2 cups finely chopped salted peanuts
GOLDEN DIPPING SAUCE:
2 snack-size cups (3-1/2 ounces each) vanilla pudding
2 teaspoons dark corn syrup
2 drops yellow food coloring, optional

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.

Nutrition Facts : Calories 342 calories, Fat 18g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 231mg sodium, Carbohydrate 39g carbohydrate (27g sugars, Fiber 2g fiber), Protein 8g protein.

CHICKEN WITH PEAS AND POTATOES

Chicken With Peas and Potatoes image

Make and share this Chicken With Peas and Potatoes recipe from Food.com.

Provided by Pinay0618

Categories One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 (2 1/2-3 lb) cut up chicken or 2 lbs chicken thighs
1 lb tiny new potatoes, quartered
2 tablespoons butter
3/4 cup chicken broth
1 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
4 green onions, thinly sliced
1 (10 ounce) package frozen peas
1/4 cup snipped parsley
1 (8 ounce) carton sour cream
2 tablespoons all-purpose flour

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.