Ritz Chicken nuggets

I love chicken nuggets or schnitzel, as we call them in Israel (actually chicken nuggets are called schnitzelonim, the big ones are called schnitzel). When I get the opportunity to eat a good schnitzel I will take it. My husband makes great schnitzel, and yet... I was getting board with eating it more or less the same way every time. I started to experiment with the "bread crumbs" I was using. Several years ago I heared someone telling me that they had used Ritz crackers.

When I went shopping the other day I thought: Hey why not... The nuggets turned out sooooo delicious. Even better then the one my husband makes lol. I just couldn't stop eating them.

So, here is the recipe I came up with:

2 whole chicken breasts cut into stripes or nuggets
3/4 package of Ritz type crackers (depening on the size you have it may be more or less. I think I used about 300gr...)
2 eggs
1/4 cup water

Preheat a grill/broiler (not too hot so the chicken won't dry out)
Prepare a baking sheet.
In a blender turn the cracers into crumbs and put them on a plate
Blend together the eggs with the water on a seperate plate
Dip the chicken picees first into the egg mixture and then coat them with the crumbs. Put the prepared chicken on the baking sheet.
Once the baking sheet is full put it into the hot oven and broil the nuggets for about 10 minutes.
Repeat with the rest of the chicken pieces.

I made 2 baking sheets worth of delicous chicken nuggets which didn't last too long. My hubby was also impressed with them. So, even though they are the most expensive crumbs I ever used I will definately make it again.

Red Beef curry

I love Indian food, totally dig it. But going to an Indian restaurant is not something that I like too much. First, what we get in this country is not really that good. And if I eat abroad I have to stick to vegetarian dishes.

This very simple dish only requires the most basic ingredients and is quick to make.

Serve it over Basmati rice for a very filling dinner

1.5 tsp oil (or 1 Tbs Gee)

1/2 Tbs red pepper

1/2 tsp curry

1 tsp paprika

1 garlic clove

1 cardamon pot, slightly broken, but so that you can fish it out later

1/2 tsp each of cinnamon and pepper

500gr beef stew meat

1 can coconut milk

Heat the oil in a heavy based pan on medium high heat.

Add the spices and fry them slightly until fragrant (make sure not to burn it).

Add the meat and brown it for a few minutes. Then add the garlic and fry it for a few seconds.

Pour in the coconut milk. Put a lid on the pan. Reduce the heat to very low and simmer until done (this takes about 2-3 hours, add water if

needs be).

If you serve it with rice and a light side salad this is a hearty meal for four.

Chicken-Tomatoe Crock pot dish

I made this yesterday evening. I put everything into the crock pot just before going to sleep. When I woke up I just had to put the food into a container to take to work with.

1 large onion, halved and sliced thinly.
1.5kg chicken breast (mine was frozen when I put it into the crock pot)
ca. 1kg potatoes, diced
1 large can diced tomatoes (crushed tomatoes would work just as well)
1 cup tomato sauce (reconstructed from 1 part tomato paste and 2parts water)
1.5 cups water mixed with 1tsp bouilon
Basil, oregano, or any other seasoning that tickles your fancy 

Add everything into the crock pot in the order listed. Switch on your crock pot on low and let it cook for about 7 to 9 hours.
Right at the end add about 3 cups frozen peas, sweetcorn or green beans. If you want to eat the meal straight away just put the lid back on and wait for another 15 to 20 minutes until the veggies are cooked through. If not, just mix it in and switch the crock pot off.

Oven baked chicken

If there is one fool prove dish that you can make it must be oven baked chicken. You seriously have to either burn it or have worked in the school kitchen I attended in order to make it taste horrible.

I usually don't buy a whole chicken and cut it. Yes, it is way cheaper this if you do, but my time is also worth money and if you don't have the right tools, nor the experience it can take up quite a bit cutting the chicken into how many pieces you want. Trust me, I tried it and just wasted too much time.

So, what's the quickest way? Buy the chicken parts you want. When you come home, wash the chicken, marinade it (or rub some herbs into it), place it on trays, cook in oven at about 180°C for an hour (plus minus). You know it is finished "when the juices run clear". Don't know what the means.... neither do I. I just check by inserting the knife into one piece, lift the meat off slightly and check if it is still pink inside. And the good thing is you can make a big batch (the work is really the same) and freeze for later on.

Good marinades are:

• Any pre-made sauces - anything really, sweet chili sauce, teriyaki sauce (very nice), BBQ sauce
• Try salad dressing as a marinade. I am not kidding. I did this one today, was a bit skeptical (I read about this several years ago) and the chicken came out ABSOLUTELY DELICIOUS. My kids really loved it.
• A typical spice mix for a rub that I use is garlic, Hungarian pepper (the sweet one) and salt.

My husband said that what I made today was way better then what he gets at this restaurant he likes to go to... And I made it for a fraction of the price they demand.

Have any more ideas? Please post them.

Tomato-Curry-Lentil Stew

Lentils are a good source of fibers and protein without having to have meat. And they are quite cheap too. This is a soup that is just perfect for the winter time. This makes 2 Portion
 

1 cup of Lentils
2 cups water
1 tsp vegetable bullion powder
1 tbs oil
1 tomato, diced
1 small onion, chopped
4 stalks celery – chopped, including leaves
1 tsp curry powder
6 cloves garlic, minced
Salt and Pepper

Bring lentils and water to boil, add bullion powder. Let it simmer.
In the meantime, fry onion in oil until glassy, add celery. Add vegetables after about 10 minutes. Cover and let simmer for about 45 minutes or until lentils are cooked through. Check every 15 minutes to stir, add water as needed.
Add curry, garlic, salt and pepper during the last 15 minutes. Season to taste.

Note: When using red lentils cooking time is considerably reduced. You should add all ingredients when the water has boiled.