Baked Corn Dog Recipe that Kids will LOVE

I grew up going to school in Berkeley, California and every day my nanny would take me to a 50s style soft serve joint that served other diner type food like hamburgers, hot dogs and even corn dogs! Every child (well, almost all) love hot dogs, but why not make it fun and do it at home? I found this fabulous baked corn dog recipe that lightens up the calories, but still makes it delicious for your little one. Check it out!

Note: Be sure to buy ice-pop sticks if you don’t have them on hand. You can usually buy them at a craft store or even online at Amazon.com

Prep Time: 10 minutes
Total Time: 35 minutes
Serves: 4

INGREDIENTS:

• 1-1/2 cups all-purpose flour (spooned and leveled), plus more for dusting sausages
• 2/3 cup yellow cornmeal
• 2 teaspoons baking powder
• 2 teaspoons sugar
• Coarse salt and ground pepper
• 2/3 cup milk
• 2 large eggs, lightly beaten
• 2 teaspoons vegetable oil
• 4 precooked smoked chicken sausages (13 ounces total)
• Ketchup and mustard, for serving (optional)

DIRECTIONS:

1.    Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside. In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Make a well in center; add milk, eggs, and oil. Mix just until combined.

2.    Insert an ice-pop stick into one end of each sausage, leaving a 1 1/2-inch handle. Dust with flour; tap off excess. Using handle, rotate each sausage over bowl as you spoon batter to coat evenly. Place on sheet; bake 5 minutes. Remove from oven. Using a spatula, reapply batter that has slipped onto sheet. Return to oven; bake until golden, 20 minutes. Serve with ketchup and mustard, if desired.

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www.letop-usa.com

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le•top Chef Series: Herbed Chicken Nuggets

If you kids are anything like mine they’ll just love these quick herb-battered chicken nuggets as an appetizer or a main dish.

Serves 4 people

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

INGREDIENTS:

• 4 skinless, boneless chicken breasts
• 2 eggs, beaten
• 1 tablespoon water
• 1 teaspoon chopped fresh parsley
• 1/2 teaspoon dried thyme
• 1 pinch crushed red pepper flakes
• 1/2 cup dried bread crumbs, seasoned
• 1/2 cup wheat germ
• 1 teaspoon dried basil
• 1 teaspoon ground black pepper
• 1 tablespoon vegetable oil

INSTRUCTIONS:

1. Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with non-stick cooking spray.
2. Trim any fat from chicken and cut into 1 inch cubes.
3. In a bowl beat the eggs with the water and add the chicken.
4. Combine the parsley, thyme, red pepper, bread crumbs, wheat germ, basil and ground pepper. Stir in the oil with a fork and mix well to distribute evenly. Pour seasoning mixture into a resealable plastic bag and the chicken pieces to coat.
5. Place coated chicken pieces on the prepared baking sheet and bake at 425 degrees F (220 degrees C) for 10 minutes, turn the pieces and cook for an additional 5 minutes.

source: kaboose.com

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