Light, fresh, and delicious…here is the recipe for radish salad, a simple summer treat that requires minimum preparation. Daikon radish has a mild flavour and adds great texture and crunch to a salad.You can also add some mango or stone fruit to make this salad fruity and sweet.
300 g White radish, peeled and thinly sliced
Celery leaves
1 tbsp Parsley, finely chopped
300 g Tomatoes
2 tbsp Walnut oil
1 tbsp Apple cider vinegar
Walnuts or sesame seeds, toasted
Salt and pepper
Peel the radish and slice it into thin even disks. Place them in a bowl and toss with salt and wait 20 minutes. Press out excess water.
Place celery leaves on serving plates. Rinse and dry the tomatoes. Cut them into slices too.
Arrange the slices of radish and tomato in overlapping concentric circles on the celery leaves.
Combine walnut oil and apple cider vinegar together and season with salt and pepper. Drizzle the salad with the dressing. Crumble the toasted walnuts over.
Veal, or beef tongue, when done right, is very tender, juicy and delicious. I served it with some homemade bok choy pesto, but you can use other pesto or even salsa verde. Veal tongue is high in fat, and like other organ meats, it is very nutrient dense (an excellent source of vitamin B12, zinc, iron and selenium). It has a unique, but mild flavour, tastes like muscle meat, fleshy, firm, but so much more tender and succulent. The tongue has a thick, bumpy skin and once cooked, it must be peeled while it’s still warm. Don’t let the meat cool too much, as the skin will stick.
Bok Choy Arugula Pesto
50 g Pine nuts, toasted
1 Large garlic clove
50 g Arugula
70 g Bok choy, the green leaves only
30 g Parmesan cheese, grated
1 tsp Black rock salt
120-150 ml Olive oil, as needed
In a food processor, combine the toasted pine nuts, garlic, arugula, bok choy leaves, Parmesan, and 1 tsp salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust the seasonings.
Rinse the veal tongue under running water until the water runs clear and there’s no blood.
Place veal tongue, onion, broccoli, fennel stalks, bay leaves, juniper berries, and parsley stems in your slow cooker. Generously season with sea salt. Pour in enough water to cover the veal tongue.
Cook on Low for 8 hours or on high for 4-5 hours. Transfer veal tongue to a work surface and cool slightly. Peel the thick outer layer of skin off the veal tongue while it is still warm.
To serve, cut the veal tongue crosswise into thin slices, and arrange on a platter in a single layer. Spoon the pesto sauce over and top with some fresh herbs, a generous drizzle of olive oil and some crushed red peppercorns.
Kid-friendly healthier baked homemade chicken nugget are great for lunch or weeknight meals. Done in 25 minutes. No mystery ingredient, know what’s in your nuggets.
Editor’s Note: Originally Published February 9, 2013. Updated with expanded options and updated photos.
I wanted a health kiddie meal that you could do over and over. I wanted a simple cook that used ingredients that can always be on hand have minimal prep and cook quickly. For the kids, I wanted great taste.
Don’t go for the fast-food version of this great finger food everybody loves. You and your’s deserve better.
My Rating
Really that good.
Pro Tips: Recipe Notes for Homemade Chicken Nuggets
I started with skinless boneless chicken breast and cut them into nuggets. I used egg whites as the base and then bread crumbs with Parmesan. A lot of taste there.
The Chicken
This is the place for skinless boneless chicken breasts. The skin has no place in a chicken nugget. You could use skinless chicken thighs but I prefer to cook thighs to 185 degrees.
The Coating
The coating is mainly bread crumbs with some parmesan cheese.
Most recipes recommend all Panko breadcrumbs. I feel that is a bit “rough” for nuggets. All regular bread crumbs will be very smooth. I mixture of regular and Panko fixes those issues. I suggest about 1/3 Panko and 2/3 regular flavored crumbs.
Seasoning
The Parmesan cheese adds most of the taste you need. I like to use flavored breadcrumbs. Usually, Italian or cheese flavors work well.
You can add another seasoning like some basil, garlic or Italian mix.
Kid-Friendly Chicken Recipes
Oven Baked Chicken Legs – The Art of Drummies
Easy Grilled Chicken Strips
Spicy Baked Chicken Strips
Grilled Chicken Tenders
Crispy Chicken Tenders
Preheat oven to 375 convection (400 regular).
Prep a baking tray. Line with foil for clean-up. A rack will make the nuggets crispy all around. And then a good spray of PAM. If you don’t have the rack, you will need to flip the nuggets after 8-10 minutes.
Pat dry and trim two medium skinless boneless chicken breast (about 1 pound). Cut the breasts into nuggets of 1 to 1 1/2 inches, 6-7 nuggets out of each breast. Pat dry again.
Whip two egg whites or one whole egg in a shallow pan or bowl. In a second shallow pan, mix 8 tablespoons total of bread crumbs with 2 tablespoons grated Parmesan cheese. Salt and pepper to taste. I used 1/2 teaspoon salt and 1/4 teaspoon pepper.
Breadcrumb note: use what you have but 1/4 to 1/2 being Panko will add some texture and crispy taste. Also, I like some Italian flavoring but your choice.
Put the chicken in the egg mixture and stir to coat. Pick up the nuggets with a fork and shake off excess egg. Move the nuggets individually to the bread crumb mixture and coat well and place on the rack. You could use a large baggie here and shake them in the bread crumbs instead.
Give the coated nuggets a light spray of PAM to prevent them from drying too much in the oven. If you have time, let sit for 5 minutes before place in oven. It will help the coating adhere better.
Bake until golden brown and the thickest is 165 temp about 15 minutes.
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Homemade Chicken Nuggets
Kid-friendly healthier baked homemade chicken nugget for lunch or weeknight meals. Done in 25 minutes. No mystery ingredient, know what’s in your nuggets.
Prep Time10mins
Cook Time15mins
Total Time25mins
Author: Dan Mikesell AKA DrDan
Course : Main Course
Cuisine : American
Keyword : Chicken Nugget, Finger Food
Servings/Adjust Amount: 12nuggets
12
Ingredients
2skinless boneless chicken breasts – trimmed
2egg whites – or 1 whole egg
8tablespoonsbread crumbs – any combination of Panko or regular – flavored or not
2tablespoonsParmesan cheese grated
1/2teaspoonsalt
1/4teaspoonpepper
Instructions
Preheat oven to 375 convection (400 regular).
Prep a baking tray. Line with foil for clean-up. A rack will make the nuggets crispy all around. And then a good spray of PAM. If you don’t have the rack, you will need to flip the nuggets after 8-10 minutes.
Pat dry and trim two medium skinless boneless chicken breast (about 1 pound). Cut the breasts into nuggets of 1 to 1 1/2 inches, 6-7 nuggets out of each breast. Pat dry again.
Whip two egg whites or one whole egg in a shallow pan or bowl. In a second shallow pan, mix 8 tablespoons total of bread crumbs with 2 tablespoons grated Parmesan cheese. Salt and pepper to taste. I used 1/2 teaspoon salt and 1/4 teaspoon pepper.
Breadcrumb note: use what you have but 1/4 to 1/2 being Panko will add some texture and crispy taste. Also, I like some Italian flavoring but your choice.
Put the chicken in the egg mixture and stir to coat. Pick up the nuggets with a fork and shake off excess egg. Move the nuggets individually to the bread crumb mixture and coat well and place on the rack. You could use a large baggie here and shake them in the bread crumbs instead.
Give the coated nuggets a light spray of PAM to prevent them from drying too much in the oven. If you have time, let sit for 5 minutes before place in oven. It will help the coating adhere better.
Bake until golden brown and the thickest is 165 temp about 15 minutes.
Recipe Notes
Pro Tips:
You may use skinless chicken thighs but need to be cooked to 185 (for texture) and will take a few minutes longer.
You may do this without the rack, but you will need to flip the nuggets at 8-10 minutes into cooking.
You can make the nuggets smaller if you want for little kids.
Most kids will want a smoother coating. So more regular breadcrumbs will be smoother. The more Panko, the rougher the coating.
If you can rest the nuggets before baking after coating, the coating will stick better and if you dry the nuggets well before the egg wash.
Season to your taste.
Good refrigerated for 3-4 days after cooking and in the freezer for 3-4 months.
With the combination of egg and chicken, I don’t feel comfortable refrigerating or freezing uncooked.
Good with dipping sauces.
Nutrition is per nugget and is calculated on 6 nuggets per breast. Also, all topping is calculated as used, but obviously it won’t be.
Nutrition Facts
Homemade Chicken Nuggets
Amount Per Serving (1 nugget)
Calories 54Calories from Fat 9
% Daily Value*
Total Fat 1g2%
Saturated Fat 1g5%
Cholesterol 13mg4%
Sodium 189mg8%
Potassium 91mg3%
Total Carbohydrates 5g2%
Dietary Fiber 1g4%
Sugars 1g
Protein 6g12%
Vitamin A0.3%
Vitamin C0.3%
Calcium2.2%
Iron2.2%
* Percent Daily Values are based on a 2000 calorie diet.
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
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