Skip to main content

Cheesy Shrimp Ciabatta

For out last get together I made this delicious Cheesy Shrimp Ciabatta. This is an appetizer that shrimp fans will love. In our family this is one of our most favorite recipes. It's so delicious!

You can go with a baguette instead if you would like bite sized portions, but it is hard to beat a fresh loaf of ciabatta bread. The baguette slices will get much crunchier so if you prefer that mouth feel, you can go with a baguette. A fresh French bread would also work great. Enjoy!


Ritzy Chicken Nuggets

I did a test with her Nigella's Ritzy Chicken Nuggets recipe. She says you can marinate the chicken in buttermilk for up to 2 days, but it didn't specifically say how long she marinated them for. She also gave two options for cooking them: In a pan with oil or in the oven.

I tried marinating them for about an hour then baking. They were pretty blah. Nothing I'd make twice.

I tried marinating them for about 8 hours, then pan frying. Better.

I tried marinating them for 1 day, then pan frying. Even better.  The chicken nuggets were so juicy and flavorful. I was in heaven. I would highly recommend serving them alongside a dipping sauce. BBQ, honey mustard and ranch all tasted great with the nuggets.

Isn't it funny how they could taste so ho-hum one time, then completely delicious the next time? It just goes to show you that preparation technique is very important.

I use boneless, skinless chicken breasts because I had them on hand.

Ritzy Chicken Nuggets by Nigella
Makes several servings

2 (each weighing approximately 8 ounces with the peg bone, less without) chicken breasts
1 cup buttermilk
1/2 cup oil (if you are frying the nuggets)
1 3/4 cups cracker crumbs (recommended: Ritz crackers- I used the Vegetable Herb Ritz crackers)

1. Cut off the chicken peg bone if there is one, and put the chicken breasts one at a time into a freezer bag so that it lies flat. Bash with a rolling pin until the chicken is quite thin, and then take it out and slice into about 6 to 8 slices. Repeat with the other chicken breast. This is easiest done with scissors.

2. Put the slices into a freezer bag with the buttermilk and leave in the refrigerator to marinade for up to 2 days. (Highly recommended)

3. When you are ready to cook them, heat the oil in a large frying pan, or preheat the oven to 425 degrees F.

4. Tip the cracker crumbs into a wide shallow bowl, and then shake off the excess buttermilk from the nuggets and dip them in the crumbs. Coat them well before lying gently in the hot oil, and cooking for about 2 minutes or so a side until they are golden brown. Transfer to a kitchen towel on a plate to blot the excess oil.

5. Alternatively, you can lay the crumb-coated chicken nuggets on a lined baking sheet and bake for 15 to 20 minutes. They can also be frozen once marinated and crumbed. If cooking from frozen, add 5 minutes to the oven cooking time.

Comments

  1. I learned way back in the restaurant days to always marinate with buttermilk for at least 1 day or even with buttermilk ranch :-) Makes an awesome Chicken Fried Chicken. I've never made them with Ritz crackers, but have made them with goldfish before! Thanks for the new recipe to try ;-)

    ReplyDelete
  2. that looks yummy...thanks for a new one to try!

    ReplyDelete

Post a Comment

Popular posts from this blog

Neiman Marcus Chicken Salad

This tasty Neiman Marcus Chicken Salad has a secret ingredient that gives the texture of the salad a wonderfully creamy texture. What is it ? Freshly whipped cream folded into the chicken, almond and grape salad. It works and it is wonderful.

Serve on a bed of curly lettuce, with crackers or on a croissant. Enjoy!


Chicken Doritos Casserole

I'm not even gonna pretend that this anything but what I call "Trash Food." Every once in a while trash food is the best kind of food, comforting and totally delicious. Chicken Doritos Casserole fits that description perfectly. Enjoy!


Stick of Butter Rice

This delicious side dish was a hit at my house. The raving over this recipe was intense. To put it mildly, everyone loved it.

Personally, I felt that the amount of butter could be cut down a bit in this recipe. I'll leave that up to you guys to decide what you think is best. I think I would go with 1/3 cup and see how that goes next time around. If you have unsalted butter I'd also recommend that you go with that, instead of the standard salted butter. Between the condensed soup and broth, it can get a bit salty.

Note that for this recipe you want to use standard white rice, not instant rice. Enjoy!