Chick-Fuh-Lay Nuggets and Sauce

I found this recipe on Pinterest and decided to give it a try. I'm sure glad I did because it was sooo good!

For the sauce:
1/2 cup mayo
1 Tbsp. mustard (regular prepared yellow mustard)
1/2 tsp. garlic powder
1 Tbsp. vinegar
2 Tbsp. honey

For the nuggets:
8 chicken tenders or 6 chicken breasts, cut into bite sized pieces
2 1/2 cups flour
1/4 powdered sugar
4 tsp. salt
3 tsp. pepper
1 tsp paprika
peanut oil or canola oil for frying (i used canola)

INSTRUCTIONS:

1. In a small bowl, combine all the ingredients for the sauce, mix well and refrigerate.

2. In a large dutch oven or stock pot (I used a milti-cooker), heat up oil over medium high heat to 375 degrees (see not below).

3. While the oil is heating, in a gallon ziploc bag, combine flour, sugar, salt, pepper, and paprika. Seal and shake to combine.

4. throw the chicken pieces into the bag, close it, and shake until all are coated well.

5. Using a slotted spoon, fish out the nuggets and shake off excess flour and place on a clean plate.

6.Before you start frying, prepare a plate by lining sheets of paper towl to drain the nuggets after frying.

7. When ready, place about 10-12 nuggets in the oil and let cook for about 5 min (but it also depends on the size of your nuggets)

8. Remove nuggets from oil with a spider strainer or slotted spoon and set on lined plate to drain. Continue until all nuggets have been cooked.

9. Serve hot with dipping sauce.

SIDE NOTES: If you don't have a thermometer for the oil, you and test the oil by dropping a small piece of chicken or batter into the oil and if it sinks and floats to the top with swift speed, the oil is just right. If it sinks and takes forever to come up to the top, the oil is too cold. If it sizzles and immediately fries up, the oil is too hot.

Slow Cooker Pot Roast

• 2-5 pound pot roast (any kind)  
• 1 envelope ranch dressing (dried)
• 1 envelope Italian dressing (dried)
• 1 envelope brown gravy mix
• Potatoes, Carrots, & Onions
• 1 to 1-1/2 cup water

1. If you wanted carrots,  potatoes, & onions in your CrockPot, cut them to your liking and put in the bottom of your CrockPot. 
2. Put Roast on top of vegatables. 
3. Sprinkle all 3 spice envelopes on top. 
4. Add the water. 
5. Cook on LOW for 6-10 hours until tender and veggies cooked through.

This is seriously the best roast I have ever had. It has so much flavor and tastes so yummy. Erik even loved it and that is saying something! This isn't the picture of the actual meal that I made but it is the picture taken from the actual recipe. This is a must try! So delish! 

Five Cheese Ziti

Ziti Sauce

4 cups tomato sauce

2 cups alfredo sauce

1/2 cup ricotta cheese

1/4 cup mozzarella cheese, shredded

3 tablespoons fontina cheese, shredded

1 teaspoon garlic pepper seasoning

1/2 teaspoon garlic powder

Ziti Topping

3 cups mozzarella cheese, shredded

1/2 cup Italian breadcrumbs

3 tablespoons romano cheese, grated

3 tablespoons parmesen cheese, grated

1 tablespoon fresh garlic, chopped

3 tablespoons vegetable oil

3 tablespoons fresh flat-leaf Italian parsley, chopped (Optional) 

Remaining Ingredients

1 lb dry ziti pasta (penne works too)

1 cup mozzarella cheese, shredded

Directions: 

PREPARE THE ZITI SAUCE:

Combining all ingredients for the Ziti Sauce in a large bowl; cover and refrigerate until ready to use.

PREPARE THE ZITI TOPPING:

In a medium-size bowl, whisk together the first four ingredients for the Ziti Topping.

Add the garlic, oil, and parsley and mix until thoroughly blended. Cover and refrigerate until ready to use.

WHEN READY TO PREPARE THE WHOLE DISH:.

Preheat oven to 375 degrees F. Spray a 13-by-9-inch baking dish or large casserole with non-stick spray.

Prepare the pasta according to package directions.

Pour 1/2 cup of prepared ziti sauce into the prepared dish, and spread it evenly over the bottom using a spoon.

When pasta has finished cooking, drain the water and pour the hot pasta into the bowl of remaining sauce. Mix thoroughly; pour into the baking dish.

Spread 1 cup of shredded mozzarella over the pasta and sauce mixture.

Top the mozzarella with the prepared Ziti Topping, spreading evenly.

Place pan on center oven rack and bake until top is golden brown and cheese is bubbling, about 30 to 40 minutes.

Remove and serve immediately.

This is a really yummy meal. I made a few changes to the recipe, nothing major, and it still turned out great. The only things I did different was I didn't use the garlic pepper seasoning. I didn't want to buy it for only 1 tsp., and I didn't use the fontina cheese. Again i didn't want to buy it for only 3 tbs. so I substituted Romano cheese since I had it. Other than that i followed the recipe. This recipe is also very saucy. so if you don't like it super saucy maybe add more pasta or not make or use all the sauce.