Chicken Nuggets Recipe courtesy Chuck Hughes Show: Chuck's Day Off Episode: Play Date Recipe Rating

& Reviews (10) View Photo: Chicken Nuggets Rated: 5 stars out of 5Rate it!Read 10 reviews TOTAL TIME: 12 hr 35 min Prep: 30 min Inactive Prep: 12 hr Cook: 5 min YIELD: 8 servings LEVEL: Easy ingredients Chicken Nuggets 8 chicken thighs, skinned and deboned 1 cup buttermilk 1 egg 1/4 cup finely chopped fresh chives 1/4 cup grated Parmesan cheese 3 tablespoons soy sauce 1/2 teaspoon garlic-flavored hot pepper sauce (recommended: garlic-flavored Tabasco) Juice of 1 lemon 1 teaspoon salt 1 teaspoon freshly ground black pepper Vegetable oil, for frying 1 cup flour, for dredging 3 eggs, beaten 2 cups panko (Japanese) bread crumbs Honey-Mustard Dipping Sauce 1/4 cup mild yellow mustard 1/4 cup honey Salt and freshly ground black pepper recipe tools Save to Favorites Print Recipe email Tweet Directions In a large bowl, marinate the pieces of chicken in buttermilk. Cover with plasti c wrap and leave in the refrigerator overnight. This will tenderize the chicken. Heat oil in a deep fryer. Drain and discard the buttermilk. In a food processor, combine the marinated chicken, egg, chives, Parmesan, soy sauce, garlic-flavore d hot sauce, lemon juice, salt, and pepper. Blend until a smooth paste is formed , about 1 minute. Make about 2-inch by 1-inch nuggets, lining them up on a bakin

g tray. In a shallow bowl, add the flour and in a second bowl the beaten eggs, a nd in a third bowl the panko bread crumbs. Coat the nuggets in flour, then egg, and then the panko crumbs and place the nuggets back on the tray. Deep fry in sm all batches until golden brown, about 5 minutes. Alternately, heat 2 tablespoons of vegetable oil in a large skillet and fry, turning every 2 minutes, for about 10 minutes. For the dipping sauce: Combine the mustard, honey, salt, and pepper in a bowl an d mix well. Cook's Note: Can be made up to 1 day in advance. Cook's Note: Soaking the chicken in Buttermilk will result in tender and juicy c hicken. You can buy buttermilk in the dairy product section of a supermarket, but mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar achieves the same res ult.

Orange Creamsicles Recipe courtesy Chuck Hughes Show: Chuck's Day Off Episode: Play Date Recipe Rating & Reviews (2) View Photo: Orange Creamsicles Rated: 5 stars out of 5Rate it!Read 2 reviews TOTAL TIME: 12 hr 15 min Prep: 15 min Inactive Prep: 12 hr Cook: -YIELD: s: 6 popsicles LEVEL: Easy ingredients 1 cup cream 2 egg whites* 1/2 cup honey 1 teaspoon vanilla extract Juice of 3 oranges (1 cup orange juice) Zest of 1 orange recipe tools Save to Favorites Print Recipe

email Tweet 2 Directions In a bowl, beat the cream with a whisk until soft peaks form. Set aside. In another bowl, beat the egg whites until soft peaks form. Add the honey and va nilla extract and continue beating until firm peaks form. Combine the egg whites mixture to the cream and add the orange juice and orange zest. Using a popsicle mold or wax paper cups, fill the molds and insert the popsicle sticks. Place in the freezer overnight and serve. Notes *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs d ue to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or A A eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Honey Tangerine Gelatin Recipe courtesy Chuck Hughes Show: Chuck's Day Off Episode: Hospital Staff Recipe Rating & Reviews (3) View Photo: Honey Tangerine Gelatin Rated: 4 stars out of 5Rate it!Read 3 reviews TOTAL TIME: 4 hr 25 min Prep: 5 min Inactive Prep: 4 hr 10 min Cook: 10 min YIELD: 4 to 6 servings LEVEL: Easy ingredients Eight 2-gram sheets gelatin or 2 tablespoons/30ml powdered gelatin 4 cups fresh honey tangerine juice (12 to 15 tangerines) Zest of 1 honey tangerine 1/2 cup/125ml sugar Whipped cream, for serving Cookies, for serving recipe tools

Save to Favorites Print Recipe email Tweet 14 Directions If using gelatin sheets, soak them in a bowl of cold water for about 10 minutes, then squeeze out the excess water. If using powdered gelatin, mix it with the t angerine juice and let sit for 5 minutes. Heat the tangerine juice, zest and sugar in a saucepan, stirring, until the mixt ure is warm and the sugar is dissolved. Remove from the heat and dissolve the ge latin in the juice mixture. Pour into serving glasses or bowls. Refrigerate until set, about 4 hours. Serve with whipped cream and cookies. Per Serving - based on a 4-serving yield (not including option toppings): Calori es 216; Total Fat 0.5 grams; Saturated Fat 0 grams; Protein 4 grams; Total Carbo hydrate 50 grams; Sugar: 50 grams; Fiber 0.5 grams; Cholesterol 0 milligrams; So dium 10 milligrams