Monthly Archives: June 2021

Baked Pretzel Chicken Nuggets with Honey Mustard Dipping Sauce

I’m cooking with kids all summer long, and I can promise you, this recipe brings them all to the kitchen! From cracking and mixing eggs, to bashing a bag of pretzels for the crunchy coating, to snipping chives with scissors, all ages can participate in making this dish. The crispy chicken is perfect with the zesty, sweet honey mustard sauce, and makes a great snack, lunch or appetizer. Be sure to check out my Kids Cook Along with Chef Diane video on YouTube to get all of the steps!

Baked Pretzel Chicken Nuggets with Honey Mustard Dipping Sauce

Serves 4 as a snack or appetizer

Ingredients for the chicken nuggets:

Olive oil cooking spray

2 tablespoons all-purpose flour, or flour alternative (gluten free, almond, coconut, etc.)

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 egg

1 teaspoon yellow mustard

1/2 cup crushed plain, salted pretzels

1/2 pound chicken tenders, cut into 1-inch pieces

Ingredients for the dipping sauce:

3 tablespoons yellow, Dijon or grainy mustard

1 tablespoon mayonnaise

1 tablespoon honey

1 teaspoon chives, snipped into small pieces with scissors

1/2 teaspoon Siracha or hot sauce (optional)

Method:

Preheat oven to 450Β°F. Line a sheet pan with aluminum foil, then spray with nonstick spray.

In a wide shallow bowl, combine flour, salt, and black pepper. In another wide shallow bowl, beat the egg and mustard. In third wide shallow bowl, place crushed pretzels. Dip each chicken tender in flour, shaking off any excess. Next, dip chicken into egg, allowing excess to drip back into bowl. Dip chicken into crushed pretzels, turning until coated and pressing so crumbs adhere. Arrange chicken in single layer on prepared rack. Repeat with remaining ingredients. Spray chicken with nonstick spray. Bake chicken until golden on the outside and cooked through, about 7 minutes. Carefully open the oven, turn chicken over and cook on opposite side for about 7-8 minutes, until nuggets are cooked all of the way through.

Meanwhile, in small bowl, whisk mustard, mayonnaise, honey, chives and Siracha, if desired. Serve chicken with dip.

Sticky Fried Rice with Edamame and Seaweed

Every summer, I hold Farm Box Kids Cooking Camp, where we have a few weeks of lessons, from-scratch cooking with summer produce, lots of recipes, walks to the farmer’s market, and tons of creative fun. Last summer, we had to cancel camp, and this summer we didn’t have enough information about Covid 19 to make it a go. But I have still kept in touch with my students by starting a Facebook Live class, Kid’s Cook Along with Chef Diane. Every Wednesday, I cook a delicious, family-friendly recipe that can be made in 30 minutes or less, while kids at home cook along. I adore the photos the proud little chefs take of their creations, and I love the chance to connect with them.

There are so many great things kids learn from cooking! Confidence, independence, creativity and cultural diversity are just a few. If you have kids ages 4 through teen, I’d love to invite you to this private group. If you have children ages 8-teen who want to learn a foundation of skills that will give them a lifetime of cooking chops, check out my Farm Box Kitchen Skills. In this online class, I teach knife skills, working with dry cooking methods, sauce making and baking the perfect dessert. Are you a busy family who would like to have all hands on deck for dinner prep? Both of these programs are made for you.

This week, in our Kid’s Cook Along, we made the most simple and delish Sticky Fried Rice with Edamame and Seaweed! It’s so easy to make, you can work along with ages 4-8, or ages 8+ could make it all on their own. The veggies are all grated to make it safe for little hands. If you don’t have a microplane, it’s a must-have kitchen tool! Check out the recipe below or scroll down for the video.

Sticky Fried Rice with Edamame and Seaweed

Serves 4

Ingredients:

2 cups of COOKED short grain rice: You can make it in a rice cooker or purchase it from a Japanese restaurant. The rice should be chilled and is best the next day. See the notes below for Instant Pot sticky rice cooking instructions

1 Tablespoon toasted sesame oil

1 carrot, peeled and grated on the large teeth of a box grater

1-inch piece of fresh ginger, grated

1 garlic clove, grated

2 to 3 Tablespoons soy sauce or tamari

1/2 cup edamame

3 Tablespoons crumbled seaweed snack

Instructions: Heat a large saute pan or wok over medium high heat until you can feel the heat radiating by holding your hand 3 inches above the pan. Add the sesame oil, and put a small bit of the grated carrot into the pan to see if it sizzles. If the oil is sizzling hot, add the carrots and cook, moving constantly in the pan, for one minute. Add the ginger and garlic, and stir for 30 seconds. Add the sticky rice, and continue to stir until the rice is coated with sesame oil and all of the ingredients are combined, for about 2 minutes. Add two tablespoons of soy sauce and stir together for a minute, then taste the rice for seasoning. Add another tablespoon of soy sauce, if desired (but remember the seaweed snack will add more salty taste to the rice.) Stir in the edamame until heated through, then tear up the seaweed snack sheets, stir to incorporate, and serve.

*Sticky Rice Instant Pot Instructions: Rinse two cups of short grain rice in a fine mesh strainer for a minute. Drain and add to the pot. Add two cups of water and 1/4 teaspoon salt, then twist the lid into place. Program to 12 minutes on the rice setting and then allow pressure to manually release, about 10 minutes. Chill the rice overnight to use for the stirfry.

Did you make this recipe? Tag your photo #familyfarmbox