Grown up kids meal: Chicken nuggets edition

Making:

Chicken nuggets Cauliflower mac and green beans

1 serving prepared

Here's what I have:

4.5 oz Live-G-Free Chicken nuggets

8 oz Cauliflower

0.2 oz Kerrygold Skeilig cheese

1 oz Heavy cream

0.4 oz Sun-dried tomato

0.2 oz butter

6 oz green beans

2 tbsp BBQ sauce

Preparation:

The oven was preheated to 450 degrees.

The cauliflower and brussel sprouts

were steamed for 10 minutes to start. At the 10-minute Mark be brussel sprouts were removed and seasoned with salt and pepper. They were then added to the baking tray with the chicken nuggets to cook in the oven for 12 minutes.

To prepare the cauliflower the water was drained from the pan and the cauliflower added back to it then crushed up. The butter, heavy cream, and cheese were added and stirred until melted. Once this was done the sun-dried tomato was added and mixed in. Salt and pepper were added to taste.

During plating scallions were added and the BBQ sauce was put into a sauce bowl

The plate!

- Kris

Comments

Bacon butter!

Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

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