Mushroom loves chicken. Which is just as well because we eat a lot of it at Mushroom Mansions.
Very occasionally, I will treat Mushroom to chicken nuggets from a fast food restaurant but these occasions are rare and I don’t buy them to have at home. So, a while ago when we had some at a birthday party that actually tasted like real chicken, I wanted to try and make something similar at home. Around the same time, I saw a recipe for cornflake chicken nuggets in a free supermarket magazine I thought I’d give it a go.
The ingredients couldn’t be simpler: Chicken – cut into bite sized chunks, flour, eggs and cornflakes. That’s it. You can even use organic cornflakes – the ones that contain nothing but corn – if you want to completely cut out salt and sugar from the recipe.
To make, just roll the chicken in the flour, dip in the (beaten) egg and then coat with crushed cornflakes (we added a little cayenne pepper to ours). Pop in the oven for 20 minutes at gas mark 4 and that’s it!
To try and keep it relatively healthy, I usually serve these with sweet potato (orange and white flesh) chips and salad (honest, I just cut it out of the photos because it didn’t photograph well!). They taste lighter than the breaded kind and are very moreish! We had them cold the next day for lunch as well. Yum.
If you’re read any of the other recipes on this blog you’ll know I’m a big fan of
lazy easy cooking, and that I usually get Mushroom involved in some way. As baking is often a ‘go to’ activity for a rainy day, we always usually have the staples in the cupboard and fridge. One item we never get tired of is eggs. As a healthy fast food option, they’re unbeatable (sorry).
So, today I’m sharing my easiest ever recipe – no crust pizza quiche. Mushroom and I love pizza but Mr B is less keen. I’m not sure why, but we get round it by making pizza-esque dishes such as this one every now and then. I like it because although without the dough, it feels lighter than pizza, it’s actually more filling because it packs a real protein punch.
Here’s the recipe (I use this term very loosely!):
About 4 eggs
A handful of halved cherry tomatoes
A squidge of tomato puree
A handful of basil
A splash of milk
Some sliced red peppers
A bit of Salami
Mozzarella cheese, torn. As much as you like
Beat the eggs (Mushroom loves doing this)
Add all the other ingredients, placing the tomatoes juicy side up and adding the mozzarella last.
Stick it in the oven at 180 degrees/gas mark 4 and wait 30 minutes/until centre is cooked through and cheese is bubbling….
Done! Of course you can change the toppings (and even make this with egg whites only) to suit dietary requirements – we add chicken and spinach sometimes, and/or whatever veg we have leftover from previous meals!