Sunday, December 28, 2008

Deceptively Delicious Mozz Sticks and Chicken Nuggets

My good friend Emilie gave me the Jessica Seinfeld Cookbook "Deceptively Delicious" for my birthday.  I finally got around to trying a couple recipes from it!  Both recipes turned out really good and we couldn't taste the veggie purees in either of them.  We weren't patient enough with the mozz sticks in the freezer so they didn't cook up pretty (think smashed blobs of cheese) but they were very tasty!  Making the purees ahead of time in large batches would cut the prep time on these recipes in half!


Mozz Sticks
1 cup whole-wheat breadcrumbs 
1 tablespoon flaxseed meal 
1 tablespoon sesame seeds 
1 cup shredded, part-skim mozzarella 
1/2 cup cauliflower purée 
1 tablespoon cornstarch 
Nonstick cooking spray 
1 tablespoon olive oil 
1/4 teaspoon salt 

What to Do
1. On large sheet of waxed paper or aluminum foil, toss breadcrumbs with flaxseed meal and sesame seeds.

2. In large bowl, stir together mozzarella, cauliflower purée and cornstarch until well combined. Shape into eight 2 x 1⁄2 inch logs. Gently roll in breadcrumbs, then wrap in aluminum foil or waxed paper and freeze for 20 minutes. 

3. Coat a large nonstick skillet with cooking spray and set over medium-high heat. When pan is hot, add oil. Arrange mozzarella sticks in pan in a single layer, being careful not to crowd them. Cook 3 to 4 minutes, turning occasionally, until crumb coating begins to brown. Sprinkle with salt and serve warm

Chicken Nuggets
1 cup whole wheat, white or panko bread crumbs
1/2 cup flaxseed meal 
1 tbs. grated Parmesan 
1/2 tsp. paprika 
1/2 tsp. garlic powder 
1/2 tsp. onion powder 
1 cup broccoli, spinach, sweet potato or beet purée 
1 large egg, lightly beaten 
1 lb. boneless, skinless chicken breast or chicken tenders, rinsed, dried and cut into small chunks 
1/2 tsp. salt 
Nonstick cooking spray 
1 tbs. olive oil

Lay a large sheet of waxed paper or aluminum foil on counter. Combine first six ingredients on paper or foil, and mix well with your fingers. 

2. In shallow bowl, mix purée and egg with a fork and set bowl next to bread crumb mixture. 

3. Sprinkle chicken with salt. Dip chunks into egg mixture and toss in bread crumbs until coated. 

4. Coat a large nonstick skillet with cooking spray and heat over medium-high burner. When skillet is hot, add oil. Place chicken nuggets in skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3 to 4 minutes. Turn and cook until chicken is cooked through, golden brown and crisp all over, 4 to 5 minutes longer. (Cut into a piece to check that it’s cooked through.) Serve warm. 

1 comment:

beth said...

i just made these the other day, jessie! like you, i didnt have the patience to freeze them, but we all loved them (henry too!) and will make them again. yum!

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