There’s something so special about babies. I think babies have the ability to make anyone smile, despite the lack of time and sleep babies may bring with their irresistible cuteness! So often, when I’m running around in the evenings cooking with one hand, talking on the phone or emailing with a work issue with the other, all while tossing Lily’s donut (her most favorite toy ever), I find myself thinking, “HOW THE HECK DO PARENTS DO THIS?!?!!”
Parents are super heroes. That’s all there is to it.
My dear friend, Nikki of Seeded at the Table, is welcoming her second baby boy into the world any day now! Today is a recipe in her honor as a part of her virtual baby shower!
I met Nikki for the first time when we were in San Fran together for a blog conference. The girl is absolutely, positively one of the sweetest, most genuine, most loving people I’ve ever met. My first impression of her was confirmed when we got to hangout again in Grand Rapids, Michigan at Taste of Michigan! We ran around all day eating, drinking (coffee!), and talking blogs, babies, and everything in between.
At that point, Nikki had just started showing her baby bump. She was glowing. Radiant. So excited to be a mom to #2.
Nikki is one of those people that seems to do it all. Being a mom and a talented blogger are only two of her hats — she’s also a fabulous cook and a very skilled photographer. But with baby #2 making his appearance any day, Nikki will likely be running short on time, sleep, and perhaps even pantry items. Quick, simple meals are a must for any busy mom.
The theme of Nikki’s shower is “Sweet Southern Boy” as Nikki resides in Mississippi. When I thought of the south, quick meals for new moms, and my dear friend Nikki, these Pretzel-Crusted Chicken Nuggets only seemed appropriate.
Pretzel-Crusted Chicken Nuggets from All You
2 cups (3 oz) salted pretzel twists
1/3 cup grated Parmesan
1/3 cup all-purpose flour
1/4 tsp pepper
2 large eggs, slightly beaten
1 lb boneless chicken breasts, cut into 2-inch pieces
Preheat oven to 400 F and coat a large baking sheet with cooking spray.
Place pretzels and Parmesan in a food processor and process until coarsely ground and well mixed, 20 to 30 seconds. Transfer to a shallow bowl. Combine flour and pepper in a separate bowl. Beat eggs with 1 teaspoon water in a third bowl.
Roll a chicken piece in flour mixture, dip in eggs (allow excess to drip off), and transfer to pretzel mixture and turn until thoroughly coated. Place chicken on baking sheet and repeat with remaining pieces of chicken. Bake until lightly browned, 20 to 25 minutes.
Yield: 4 servings
Nutrition Information (per serving): 223 calories; 4.3 g. fat; 105 mg. cholesterol; 410 mg. sodium; 14.3 g. carbohydrate; 0.5 g. fiber; 30.5 g. protein; 0.5 g. sugar
Result: Simple ingredients, simple prep, and simple, yet delicious flavors. I can see where this would be ultimate kid food, but in the meantime it makes for killer husband food 😉 With a mini food processor, this was ready in a snap…I love the short ingredient list of items I always have on hand Enjoy!