April Fools' Day Chicken Nuggets & French Fries#SundayFunday

When I made these nuggets and gave them to my hubby to enjoy he wouldn't touch them thinking that am really giving him chicken to eat. Then I told him this a April Fools Food Prank he looked at me quite believable wondering whether I am speaking the truth.

After eating one he looked at me stunned, since they looked exactly like Mac chicken nuggets. Do try this prank on your kid's or friends and see their reaction.

Ingredients 
For The Nuggets 
Vanilla Pound Cake - cut into squares 
8 - 10 Biscuits - coarsely powdered 
½ Cup Vanilla Icing - I used ½ Cup Icing Sugar + 1 -2 Teaspoons Milk 
For The French Fries  
Pound Cake Slices  
Crinkle Cutter

Method

Place the biscuits in a zip lock bag and crush them with a meat mallet to get coarse crumbs. Transfer crumbs to a bowl. Keep aside.

Get a store-bought vanilla pound cake or make your own ( I made eggless vanilla pound cake ) and ¼" thick squares or nugget shapes. Reserve some slices for fries later.

Make the icing adding a teaspoon of milk at a time to make a coating consistency icing. Dip the nuggets into vanilla icing evenly until all the cakes slices / nuggets are evenly covered. Place them on a wire rack to remove the excess icing. 

Carefully pick up one nuggets at a time and dredge in the crushed biscuit powder. Return to the wire cooling rack to harden. Serve with jam of your choice. Cut reserved slices with a crinkle cutter to make fries.

April Fool's Day Chicken Nuggets are ready!
Labels: April Fool's Day, Chicken, Nuggets, French Fries, Pound Cake, Icing Sugar, Sunday Funday

• April Fools Calzone Donut by Amy's Cooking Adventures
• April Fools' Day Chicken Nuggets & French Fries by Sneha's Recipe
• Big Ice Cream Taco by Karen's Kitchen Stories
• Grogu's Frog Egg Dessert by Palatable Pastime
• Hot Beef Sundae by A Day in the Life on the Farm
• My Ideal Birthday "Cake" by Food Lust People Love
• Potted Plant Cremeux by Culinary Cam 

Keto Afghani Creamy Chicken Stew#EaTheWorld

This is a delicious creamy chicken stew. So quick and easy to make. Perfect to make for a party.

Ingredients
500 Grams Chicken With Bone In - cut into curry cut pieces
½ Cup Yogurt
¼ Cup Fresh Cream
¾ Teaspoon Chat masala
½ Teaspoon Crushed Black Pepper powder
½ Teaspoon Salt
½ Teaspoon Garam masala
Oil as required
2 Tablespoons Coconut Oil
Grind To A Fine Paste
½ Cup Coriander leaves
15 Mint leaves
6 Whole Cashews
3 Clove Garlic
½" Piece Ginger

Method 

Wash and pat dry the chicken.
Grind all to the given ingredients well together. Add the yogurt and cream and give it a pulse. To this add the chat masala black pepper powder, salt and garam masala. Give this a good mix. Marinate the chicken in this for at least an hour.

Heat oil in frying pan and fry the chicken in batches without add in the marinade till golden. 

In a another pan add little oil from the chicken that was fried and ½ cup water ( I washed the bowl with this water) add the all the marinade bring this to boil stirring once it comes to a boil add in the fried chicken and cook till the chicken it fully done. Serve garnished with coriander leaves.

Enjoy hot with some crusty bread.
Labels: Keto, Chicken, Afghanistan, Eat the World, Main course, Middle Eastern

Join us as we Eat the World!!!

Check out all the wonderful Afghan dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

A Day in the Life on the Farm: Chicken Palau in an Instant Pot 

Culinary Cam: Afghani Dumplings: Aushak and Mantu 

Sneha’s Recipe: Keto Afghani Creamy Chicken Stew 

Amy’s Cooking Adventures: Aush (Afghan Noodle Soup)

Kitchen Frau: Aush (Afghan Bean and Noodle Soup)

Chicken Tempura With Wasabi Dipping Sauce#SundayFunday

This Japanese chicken tempura recipe combines flavorful seasoned chicken with a crispy and fluffy tempura batter and Wasabi Dipping Sauce. It is such a delicious appetizer, you won't believe how easy this recipe is to make. In fact, the entire thing comes together in only 30 minutes!

Ingredients
2 Boneless Chicken Breast - cut into cubes
1 Tablespoon Vinegar
1½ Teaspoons Red Chili Powder
½ Teaspoon Salt
½ Teaspoon Ginger Garlic Paste
Oil as required for deep frying
Ingredients For Batter
½ Cup All Purpose Flour
3 Tablespoons Corn Flour
1 Teaspoon Baking Powder
Salt to taste
2 Tablespoons Oil
2 Egg White Only
Club Soda Or Chilled Water as required
Wasabi Dipping Sauce 
¼ Cup Plain Greek Yogurt
¼ Cup Sour Cream
½ Teaspoon Wasabi
¼ Teaspoon Salt
1 Tablespoon Soy Sauce
1 Tablespoon Worcestershire sauce

Method

Wasabi Dipping Sauce

Stir together all ingredients for dipping sauce and refrigerate for at least an hour before serving.

Cut chicken breast in strips.
Marinate chicken with vinegar , chili powder, salt, ginger garlic paste and oil leave it for 15 minutes.
In the meantime heat oil in a deep frying pan.
For The Batter

Mix all the ingredients to prepare the coating consistency batter.

Dip each chicken cube in prepared batter and deep fry on medium high flame till the outer covering is crisp and chicken is cooked. 

Cool & Enjoy with Wasabi Dipping Sauce... yum yum!

Labels: Appetizer, Japanese, Tempura, Chicken, Deep Fried, Sunday Funday, Asian Cuisine, Wasabi, Dipping Sauce

In Sunday Funday we are celebrating National Tempura Day.   

• Baked Tempura Teriyaki Cauliflower by Amy's Cooking Adventures
• Chicken Tempura by Sneha's Recipe
• Tempura Crab Jalapeno Poppers by Palatable Pastime
• Tempura Green Beans by Culinary Cam
• Tempura Onion Rings by Karen's Kitchen Stories
• Walleye Tempura by A Day in the Life on the Farm

Halloween Chicken Worms Nuggets#SundayFunday

A crisp, crunchy Halloween Chicken Worms Nuggets are kids staple. They will love these and make perfect fun Halloween party snacks.

Ingredients
For The Chicken Marination
250 Grams Chicken - cut into cubes
½ Teaspoon Level Tandoori Masala
½ Teaspoon Level Red chilly powder
½ Tablespoon Lemon Juice
½ Teaspoon Level Salt or to taste
1 Egg 
2 Tablespoons Heaped Corn Flour
For The Coating
2 Packets Instant Noodles Oil for frying

Method

Boil the noodles along with masala packet that's inside and cook them just 50% or take just one boil. Immediately drain the noodles. Keep aside to cool.

Add the corn flour and mix well so that the noodles are coated.
Cut chicken into cubes. Add all ingredients in a bowl. Marinate this for 30 minutes.

Take a piece of chicken and roll in noodles. Then press nicely with hands. Refrigerate them till ready to fry. Heat oil in deep frying pan. Fry them in hot oil till golden.

Halloween Chicken Worm Nuggets a are ready. 

Labels: Halloween, Chicken, Nuggets, Instant Noodles, Party pleasers, Deep Fried, Kids delight, Sunday Funday

• Black Widow Cookies from Amy's Cooking Adventures
• Ghoulishly Good Halloween Care Packages from Culinary Cam
• Green-Eyed Monster Chocolate Oatmeal Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Halloween Chicken Worm Nuggets from Sneha's Recipe
• Magically Easy Pumpkin Spice Cake from A Day in the Life on the Farm

Egg White Crêpe/Tortillas & A Chicken Strawberry Wrap#SundayFunday

This Fresh Egg White wraps are filled with juicy grilled chicken, some fresh veggies, Homemade Keto Pasteurized Egg Mayonnaise and not to forget the strawberries!

In keto sometimes you just crave for a wrap, then this for you made with really fresh ingredients, so its super light and refreshing.

Makes 3
Ingredients
3 Large Egg Whites
1 Tablespoon Gelatin powder

Method

In a bowl add the egg white and sprinkle the gelatin on top let it sit for 10 minutes. Use an immersion blender to get the batter smooth and a bit frothy. 

Heat a non stick pan and spray or brush lightly with the oil/cooking fat of your choice. Pour 1/3 of the batter onto your preheated griddle and spread gently with a spatula until the wrap is 5-6 inches across. Be careful not to leave any thin spots. Allow the wraps to cook for 2 minutes or until the edges start to curl up and the bottom becomes lightly brown. Flip and cook for a minute more.  

Repeat with the rest of the batter.

For The Keto Chicken Strawberry Wrap

Ingredients
Lettuce
Grilled Chicken - shredded
Sliced Tomatoes
Sliced Cucumber
Sliced Strawberries
Homemade Keto Pasteurized Egg Mayonnaise
Salt & Pepper to taste

Method

Take a egg white crepe, place lettuce in the center, top it with sliced tomato, cucumber

Then add the grilled chicken and sliced strawberries

Then add some homemade keto pasteurized egg mayonnaise, a dash of salt and pepper to taste.

Wrap it and enjoy!!

You can also check this recipe Keto Tortillas Zero Crab with Egg White Protein Powder

Labels: Egg White Tortillas, Crepes, International Cuisine, Keto, Wraps, Low Carb, Homemade, Sunday Funday, Strawberry, Mayonnaise, Lettuce, Chicken 

• Cherry Clafoutis by Amy's Cooking Adventures 
• Coconut Dried Cherry Overnight Coffee Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Egg White Crêpe/Tortillas & A Chicken Strawberry Wrap by Sneha's Recipes 
• Fruit Tartlets by Mayuri's Jikoni 
• Grilled Chicken Salad with Raspberry Vinaigrette by A Day In The Life On The Farm 
• Lemon Raspberry Coconut Cake by Cook with Renu
• Real Maraschino Cherries by Culinary Cam
• MINT POSSET WITH STRAWBERRY SAUCE by Pandemonium Noshery

Keto Chicken Enchiladas Suizas#SundayFunday

Chicken Enchiladas Suizas Verdes are super easy and mouthwatering Mexican meal. It's a classic, authentic Mexican recipe that is lesser known, but incredibly delicious made with corn tortillas stuffed with shredded chicken, with a creamy Salsa Verde. I have created a low carb/keto version of this delicious recipe by using egg white wraps.

I promise that you will love them! a delicious and elegant dish that’s perfect for a nice meal.

Makes 3 Servings
Ingredients
2 Cups Cooked & Shredded Chicken
9 PSMF Egg White Tortillas
1½ Cups Homemade Salsa Verde
3 Spicy Green Chilies or according to your taste
2 Cups Shredded Cheese
1/3 Cup Sour Cream
½ Teaspoon Cumin powder
½ Teaspoon Garlic powder
½ Teaspoon Onion powder
Salt to taste

Method
Preheat the oven to 180°C. 

Mix together Homemade Salsa Verde, seasonings and sour cream, mix well, divide this in two bowls.

In one bowl of the sauce add all the shredded chicken, half the shredded cheese and the chopped chillies.

From the other bowl of the sauce, coat the bottom of the baking dish with a layer of sauce.

Add a good amount of the filling in the middle of each egg wrap tortilla. Roll it into a the tortilla place it in the baking dish. 

Place all them in the pan seam-side down. 

When one layer is covered, pour a little sauce and sprinkle cheese on top.

Again add the a another layer of tortilla.

Pour the rest of the sauce over the enchiladas and then sprinkle with the rest of the cheese.  

Bake in a pre heated for 30 minutes, until bubbly and browned on top. Let sit for 15 minutes before serving.

Enjoy this as a wholesome and delicious meal.

Labels: Keto, Low Carb, Chicken, Enchilada, Salsa Verde, Egg White Tortillas, Homemade, Mexican, Baked, International Cuisine, Sunday Funday, PSMF

For Sunday Funday the theme is Green Tomato

• Keto Chicken Enchiladas Suizas from Sneha’s Recipe
• Hare Tamatar ki sabji from Cook with Renu
• Tomato Galette from Amy's Cooking Adventures
• Green Tomato Relish from A Day in the Life on the Farm
• Green Tomato & Cheddar Drop Biscuits from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.

Kari Koko - Seychelles Coconut Chicken Curry#EatTheWorld

Coconut Chicken Curry is a delicious, slightly spicy curry. Creamy curry with the exotic flavors of the Seychelles Islands. A gluten-free & low carb /Keto dinner that comes together quickly and easily. Since I have made this a keto recipe, did not add potatoes, feel free to add if you want. I enjoyed this with cauliflower rice.

Ingredients
2 Tablespoons Olive Oil
2 Medium Onions - peeled and finely chopped
3 Garlic Cloves - peeled and diced
1 Teaspoon Diced Ginger
1 Teaspoon White Pepper
¼ Teaspoon Clove powder
1 Teaspoon Ginger powder
1 Teaspoon Nutmeg powder
¼ Teaspoon Cinnamon powder
3 Tablespoons Curry Powder
1 Small Pinch Saffron Strands
1 Bay Leaf
A Sprig Curry Leaves
200 Grams Potato , peeled & cut into cubes - I did not add
800 Grams Chicken With Bone In - cut into curry pieces
250Ml Thick Coconut Milk
Salt to taste

Method  

In a large heavy pot with lid, heat the oil over medium high heat. Add the onions, sauté until translucent. Add the garlic, fresh ginger, white pepper, cloves, ground ginger, nutmeg, curry powder, saffron, bay leaf and curry leaves. Stir over medium heat and allow to cook for 2 minutes to release the aromatics of the spices.
Add the chicken ( if you are adding potatoes add it along with the chicken), stir it well till the chicken is coated fully with the spices. Cover and cook until the chicken is done, stirring once or twice during the cooking time.

Pour in the coconut milk, lower heat to low, cover and allow to simmer for 20 minutes.
Remove the lid, stir and allow the mixture to cook an additional 15 minutes until creamy. Taste for salt and spices add if necessary
Remove the bay leaf and curry leaves before serving. 

Serve over steamed rice or bread. 
Labels: Keto, Seychelles, Main course, Coconut Milk, Chicken, Low Carb, Eat the World, Main course, International Cuisine

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Seychelles .

Check out all the wonderful Seychelles dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

Amy’s Cooking Adventures: Seychelles Creole Rice  

Sneha’s Recipe: Kari Koko - Seychelles Coconut Chicken Curry 

Pandemonium Noshery: Pork Rousi ek Bred Zironmon 

A Day in the Life on the Farm: Seychellois Pwason Griye 

Culinary Cam: A Seychellois Seafood Duo: Crab Curry + Smoked Fish Salad