Archives for June 2020

Vegetarian Chicken Nuggets with Honey Mustard Dipping Sauce

June 24, 2020 by Heidi Clark 2 Comments

I have become one of “those people.” You know what I mean. The people you ask what something tastes like, and they respond, “Well, it tastes like chicken!” Hmmph. I know you might be a bit skeptical at this point. And I don’t blame you! But, friends, this recipe does taste like that fast-food favorite! And, bonus points(!) these delicious Vegetarian Chicken Nuggets with Honey Mustard Dipping Sauce are high in fiber, meatless, and healthy!! Their meaty texture comes from a combination of high-fiber quinoa, eggs, and cheddar cheese! So get out of the drive-thru and into the kitchen!

a vegetarian chicken nugget being dipped into a small white ramekin of honey mustard sauce a stack of nuggets rest next to the ramekin on a small wooden tray resting on a white linen towel in the background is a stack of small white plates with more nuggets

I’ve been making this recipe for several years now. And, I had every intention of naming them “cheddar herb quinoa cakes”! But, every time I ate them, I kept saying to Jeff, “these taste like chicken nuggets, only better!” I was a strict vegetarian for 23 years. And while I now enjoy a little bit of meat, our diet is 90% vegetarian. In recent times meat has become a bit scarce. Not to mention pricy! The great thing about meatless dishes is your grocery dollars go a lot further! We all love saving money, right?! Now we can enjoy a recipe with that hearty, meaty texture without blowing the budget! Plus, you won’t feel weighed down as we do after a greasy fast food meal!

overhead view of a small white speckled bowl filled with cooked quinoa with a small wooden spoon dipped into the quinoa the bowl rests on a small black round cooling rack with a white linen towel draped around the right side of the rack

This is where Vegetarian Chicken Nuggets start!

Right here with a bowl of yummy cooked quinoa! Did you know quinoa is actually a seed? It comes from the Chenopodium plant, which is a member of the spinach, chard, and beet family. I love the chewy texture it has, yet it’s light and fluffy at the same time! And it’s incredibly versatile! We enjoy it mixed into our morning bowl of oatmeal, as a salad for lunch, and of course, in this yummy recipe, I’m sharing with you today! I buy a giant bag of quinoa at our local Costco for a little over ten bucks. It’s a bargain! One thing to note about quinoa, there’s one little thing that you must do before cooking it! Put the quinoa in a fine-mesh strainer and rinse it with cold water for a solid minute or two. Quinoa contains a phytochemical call saponin. Rinsing the quinoa removes the saponin, which will leave the quinoa with a bitter flavor if not removed. Long story short: rinse, rinse, rinse!!

overhead view of a small black cast iron skillet resting on a white linen towel the skillet is filled with vegetarian chicken nuggets standing upright with the sides of the nuggets in view in the corner is a hint of a white plate with a small white ramekin filled sauce a small wooden spoon rests on the edge of the ramekin

Let’s walk through the recipe!

To make Vegetarian Chicken Nuggets with Honey Mustard Sauce Dipping Sauce:

Make the Honey Mustard Sauce. Refrigerate until serving time.
Rinse the quinoa.
Cook the quinoa. You’ll know it’s done when it’s tender, and you can see the little curlicue tendrils pop out—{See the cooked quinoa photo above for reference}.
Cool the quinoa to room temperature. You can speed up the cooling by spreading the quinoa in an even layer on a cookie sheet and placing it on a wire rack.
While the quinoa cooks, assemble the remaining nugget ingredients in a large mixing bowl.
When the quinoa is cool, add it to the nugget mixture.
Cook the nuggets!
Dip the hot nuggets in the homemade Honey Mustard Sauce and enjoy!

close up view of a stack of four vegetarian chicken nuggets resting on a small white plate with a sprig of thyme on top the plate sits on a white linen towel in the background is a small wooden tray filled with vegetarian chicken nuggets with a small white ramekin with a small wooden spoon resting on the edge

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Here’s a few more recipes from Yums & Kisses that you’ll love!

Going on a bike ride this weekend? These No-Bake Peanut Butter Energy Bars are sturdy enough to take on-the-go! Peanut butter, honey, oats, coconut, millet, ground flax seeds, chocolate chips, and more will keep you fueled up for a full day of activity!
If you’re lounging poolside this weekend, a cold pitcher filled with fruity and floral Watermelon Elderflower Sangria is always a good idea! Watermelon and strawberries turn this refresher a gorgeous rose color! Serve some of these along with it!
And, because cake and ice cream is never a bad idea! Make my German Chocolate Ice Cream Cake! A cake so rich and fudgy it’s borderline a brownie topped with a thick layer of chocolate ganache, store-bought vanilla ice cream, and coconut-pecan frosting!

Have a fantastic weekend, friends! Stay safe! Stay healthy! I’ll see you here next week!

Love,

Heidi

Vegetarian Chicken Nuggets with Honey Mustard Dipping Sauce

★★★★★

5 from 1 reviews

Author: Heidi Clark~ Yums & Kisses
Prep Time: 15 minutes
Cook Time: 44 minutes
Total Time: 1 hour
Yield: Serves 3 1x
Diet: Vegetarian

Print Recipe

Description

Vegetarian Chicken Nuggets with Honey Mustard Dipping Sauce! A healthy non-fried version of a fast-food favorite! High-fiber quinoa combines with cheddar, herbs, and eggs to create a meaty texture! Terrific for lunch, dinner, and snacks! A not-too-sweet homemade honey mustard dipping sauce takes this dish over-the-top!

Ingredients

Scale

For the Nuggets:

1/2 cup uncooked quinoa

1 cup water

4 large eggs, beaten

1 teaspoon sea salt

black pepper, to taste

3/4 cup panko breadcrumbs

2 cloves garlic, minced

3/4 cup grated extra-sharp cheddar cheese

1/3 cup minced chives

1 Tablespoon fresh thyme leaves, minced

1/2 teaspoon onion powder

1 Tablespoon fresh lemon juice

For the Dipping Sauce:

1 Tablespoon honey

1 Tablespoon Dijon mustard

1/4 cup full-fat mayonnaise

1 teaspoon apple cider vinegar

1/8 tsp sea salt

dash of cayenne pepper

Instructions

For the Dipping Sauce:

Whisk all of the sauce ingredients in a small bowl until thoroughly combined. Cover and refrigerate until serving time.

To Cook the Quinoa:

Place the raw quinoa in a fine-mesh strainer. Rinse with cold water for 1-2 minutes. Don’t skip the rinsing process, or the quinoa will have a bitter taste!
Drain the quinoa thoroughly and place in a medium-sized saucepan with the water.
Bring to a low boil, uncovered, over medium-high heat. Once the quinoa is at a low boil, lower the temperature to simmer for 15 minutes gently. When the quinoa is fully cooked, it will be tender, and you’ll see little tendrils pop out of the quinoa.
Remove the pan from the heat and let stand for 5 minutes to allow the quinoa to absorb any remaining water in the pan entirely.
Cool completely and proceed with the rest of the recipe. To quickly cool the quinoa, you can spread it in an even layer on a cookie sheet.

To Assemble the Nuggets:

Place the cooked and cooled quinoa in a large bowl. Add the remaining ingredients and stir to thoroughly combine.

Heat a large non-stick pan or electric griddle over medium heat.
Scoop the quinoa mixture with a small ice cream scoop that portions 2 Tablespoon servings.
Pack each scoop tightly with the mixture. This helps the nuggets retain their shape during the cooking process.
Place each scoop on the hot pan. Let each nugget cook for a minute or so and then use a small spatula to flatten the top of each portion to form a small patty.
Cook 4-6 minutes per side. The nuggets will be golden brown, and if you press the top, it will spring back and feel firm when they are fully cooked.
Remove the nuggets from the pan and serve immediately with the dipping sauce. If using a non-stick pan, you’ll cook the nuggets in batches. Keep the cooked nuggets warm until serving time by placing them on a wire cooling rack over a cookie sheet. Place in a 200° oven while cooking the remaining nuggets.

Notes

Add a bit more lemon juice or water to the nugget mixture before scooping if it seems dry. The mixture should be moist, so when you scoop, it holds its shape on the griddle and doesn’t fall apart.

Category: Dinner
Method: Griddle
Cuisine: American

Keywords: vegetarian chicken nuggets, honey mustard sauce, quinoa

Salted Vanilla Cold Brew

June 10, 2020 by Heidi Clark 1 Comment

Is there anything better on a sweltering summer afternoon than a tall icy glass of cold brew? Ummm, yes! Yes, there is! Salted Vanilla Cold Brew, to be exact! My mom had a ritual of enjoying a cup of hot coffee at 3:30 every afternoon. Even in the heat of summer! I love a good cup of coffee, but the last thing I want on a 90-degree day is a steaming cup of anything! Salted Vanilla Cold Brew to the rescue, friends! It’s icy cold, creamy, robust, and kissed with a homemade vanilla syrup with the teensiest bit of salt. The best part? You don’t have to leave your house to get this coffee house specialty!

a tall mason jar filled with cold brew with a small white pitcher trimmed in black pouring cream into it a cloud of cream feathers through the cold brew the glass rests on a small slice of wood with a white linen towel and a single daisy head in front of the glass a vintage metal spoon a vintage green scale holding a bouquet of daisies tied with twine a mostly empty bottle of cold brew and a bottle of salted vanilla syrup rest in the background

Why make your own cold brew?

It’s cheaper than going to a coffee shop!
It’s super simple! Even if you think you can’t cook, you can make this! Trust me!
You can enjoy it in your jammies or from your backyard {in your PJ’s}!
You won’t have to stand in line to get your caffeine fix!
You can customize it to your taste!
It’s downright delicious!

overhead view of a small jar filled with coarse ground coffee beans with a small wooden spoon sticking out of it the jar rests on a small slice of wood with a white linen towel draped around it all of this rests on a marble counter a few whole coffee beans are scattered around the counter

The key to great cold brew?

Start with good coffee beans! I use dark roast beans that I grind myself. Using this ginder, I pulse the beans 5 or 6 times for a coarse grind. I’ve had this grinder for years, and it’s still going strong! Periodically, I give the grinder a good cleaning by adding a few torn pieces of stale bread and blitz them into crumbs. The bread absorbs the oils and removes any built-up residue. Dump the crumbs and carefully wipe them out with a paper towel. If you don’t have any stale bread, use rice!

Salted Vanilla Syrup takes this cold brew over-the-top!

Salted Vanilla Syrup is sooooo yummy! I seriously could pop a straw in it and enjoy it minus the cold brew! In 10 minutes, you have liquid gold! It tastes a bit like caramel from the brown sugar! It’s full of sweet, slightly floral vanilla flavor! With just a hint of sea salt! The salt helps bring the sweet flavors out, and it also neutralizes any bitterness from the coffee. Don’t skip the salt! The recipe makes enough syrup for several batches of cold brew. And it keeps in the fridge for two weeks! For a few pennies, you have a gourmet syrup!

close-up view of cold brew being poured into a tall mason jar filled with 3 large square ice cubes cold brew is cascading over the ice the half full glass rests on a small slice of wood with a white linen towel surrounding the glass with a single daisy head resting in front of the glass in the background is a metal vintage spoon a green vintage scale with a white face and black numbers on the dial a bouquet of daisies tied with twine lay on the scale a bottle with a stopper filled with salted vanilla syrup and a small white pitcher with black trim rest in the back right corner

The cold brew is pretty concentrated! I like to dilute it with a bit of cold water, so it’s not so strong! A quarter to a half-cup added to each glass of Salted Vanilla Cold Brew is perfect for me. Play with the ratio of cold brew to water for a level you like. And, here’s a pro tip! Save empty bottles {such as tequila!}, soak in hot soapy water, scrub off the label, and use them to store your cold brew. They make any liquid icy cold! Jeff loves milk out of the bottles! Not being a morning person myself, pouring milk from a tequila bottle brings much-needed humor to the A.M!

overhead view of a wooden tray with an interior washed in aqua paint working in the upper left corner is a bouquet of daisies next to it is a glass of cold brew with a large ice cube with a daisy sitting on it the glass sits on a round slice of wood with a daisy head with a few petals scattered around it on the board an opened book with a large vintage metal spoon propping the pages open runs diagonal a small white feather rests in the cup of the spoon a white linen towel rests underneath all of the objects

Add my Thick & Rich Chocolate Sauce for a delicious Mocha Cold Brew! Both the Salted Vanilla Syrup and the chocolate sauce are delicious drizzled over vanilla ice cream, too! I can’t wait for you to try this recipe!

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