Copycat Chick-fil-A Nuggets

  

It's similar to Chick-Fil-A, but it tastes 10000 times better! And the homemade honey mustard is incredible!

 

INGREDIENTS

1 pound boneless, skinless chicken breasts, cut into 1-inch chunks

1 cup dill pickle juice

1 ½ cups milk, divided

1 cup peanut oil

1 large egg

1 ¼ cups all-purpose flour

1 tablespoon confectioners’ sugar

Kosher salt and freshly ground black pepper, to taste

 

FOR THE HONEY MUSTARD

¼ cup mayonnaise

2 tablespoons honey

1 tablespoon mustard

2 teaspoons Dijon mustard

2 teaspoons freshly squeezed lemon juice

 

Mix the mayonnaise, honey, mustard, and lemon juice; set aside.

Combine the chicken, pickle juice, and 1/2 cup milk in a large mixing bowl; marinate for at least 30 minutes. Drain thoroughly.

In a large skillet over medium-high heat, heat the peanut oil.

 

Combine the remaining 1 cup milk and the egg in a large mixing bowl. Stir in the chicken and toss gently to combine; drain any excess milk mixture.

Combine the chicken, flour, and confectioners' sugar in a gallon Ziploc bag or large mixing bowl; season with salt and pepper to taste.

Cook the chicken in batches in the skillet until it is evenly golden and crispy, about 2-3 minutes. Transfer to a plate lined with paper towels.

Serve right away with honey mustard.

Crock Pot Beans with Ground Turkey

  

Everyone will love Crock Pot Beans with Ground Turkey, which is loaded with ground turkey, bacon, and mixed beans. The dish is filled with beans, bacon, and ground turkey and will surely be an instant success at any cookout, potluck, or quick meal!

 

Ingredients

1 pound ground turkey

½ pound bacon, finely chopped

2 tsp cumin

Salt and pepper to taste

1 large onion, diced

1 large bell pepper, red, yellow, or orange, diced

1 15 oz white kidney beans, drained

1 15 oz black beans, drained

1 15 oz kidney beans, drained

1 15 oz pinto beans, drained

¾ cup brown sugar

¾ cup ketchup

2 tsp white vinegar

1 tsp yellow mustard

 

Cook ground beef and bacon in a large skillet over medium-high heat; drain. Season with salt and pepper to taste. Place in the slow cooker.

Add the onion, chopped pepper, beans, brown sugar, ketchup, vinegar, and mustard to the slow cooker meat mixture.

Cook on HIGH for 4 hours or LOW for 8 hours, stirring occasionally. Season with salt and pepper to taste if necessary.

Davis Moutain Nut Company review

 If you love nuts, especially pecans, then you are going to love reading about the ones, I reviewed today.

 

The pecans come from the company, Davis Mountains Nut Company, and they come in twelve flavors. But I will be reviewing the two that I received.

 

These pecans are not your typical store-bought. They are crafted in small batches which ensures quality and freshness. The pecans come from a small West Texas town and are made by hand.

All the products of pecans are processed like others are not. They are cleaned by hand and oven roasted in fresh Pecan oil. Hard work, but the result is well worth it.

The two bags I received today, were recently nominated for the prestigious American Masters of Taste 2023 USA Taste Championship.

Gus Billing is the guy behind the scenes and he makes sure everyone who buys their pecans is a satisfied customer.

The pecans are offered in gift tins or packages and make wonderful gifts. You can choose up to (7) seven flavors in one of the tins, or they can assist you in creating and designing your CUSTOM-PRINTED TINS. THEY guarantee FRESH PRODUCTS! They are also a founding member of the Texas Department of Agriculture's "Go Texan" program and a "FINALIST" in H-E-B's Quest for Texas' Best Competition. Look for the GO TEXAN logo to ensure you're always receiving the best of Texas. Visit www.gotexan.org to learn more about the GO TEXAN program and to find GO TEXAN members.

Any pecan lover will love the first bag, I got to review. It is “Gus Gourmet Texas Pecans”, that are dry roasted and salted pecans. They are Fort Davis, Texas made and are GF, Keto, non-sugar, and non-trans. So they are great for all to enjoy. The dry roasted and salted pecans are re-infused with one hundred percent virgin pecan oil. A truly perfect combination of dry roasted and infusion. Every bite is so mouth-watering, you can’t eat just one. They are not only a party in your mouth, but a great addition to your favorite recipes. From pancakes like I made, to salads, these pecans from Davis Mountian Nut Company are a party in your mouth.

The next bag from Fort Davis, Texas, is the salted jalapeno pecans. Made the same way with the same process, for freshness and quality. And a little heat to make your taste buds pay attention. These gourmet jalapeno pecans go great with a nice cold drink. Nature's best can be tasted in these pecans. They have the perfect crunch and just the right amount of salt. Great for all to enjoy, especially those that like a little zing to their nuts. Again you can enjoy them as an addition to your dish. It brings such an additional flavor profile.

 

If you love pecans, especially flavored ones, you must try these. Head over to their website to learn how to get yours!

 www.allpecans.com

 

 

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might affect the appearance of product/products.

Southern Smothered Oxtails

 

 These slow cooker-smothered oxtails in a delicious homemade onion and garlic gravy will cook until fall-off-the-bone tender! Delicious enough to serve to family and friends at any time!

 

2 1/2 pounds of beef oxtails

1/4 cup all-purpose flour to brown the oxtails

1 cup all-purpose flour for the gravy

2 tbsp Worcestershire sauce

2 tsp kosher salt

1 tsp freshly cracked or ground black pepper

3/4 cup vegetable oil

3 cups beef broth OR water

1 large yellow onion sliced

3 cloves of fresh garlic minced

 

Brown the oxtails

2 tsp kosher salt and 1 tsp black pepper season the oxtails.

1 tsp freshly cracked or ground black pepper, 2 tsp kosher salt2 1/2 pound oxtail beef

Sprinkle the Worcestershire sauce all over the oxtails, then mix them to coat.

2 tablespoons Worcestershire sauce

After that, sprinkle 1/4 cup flour all over the oxtails, making sure that they are well coated.

1 tablespoon all-purpose flour

Following that, heat the vegetable oil in a large saucepan over medium heat.

a third of a cup of vegetable oil

When the oil is hot, add the oxtails to the pan and brown them on all sides.

Remove the oxtails from the pan and place them in the slow cooker once they are nicely browned.

Bring back to the hot oil in the pan. If there are burnt pieces in the pan, strain the oil, clean the pan, and then pour the strained oil back into it.

Preparing the Onion Garlic Gravy

Begin adding the remaining flour to the pan, a little at a time. Continuously whisk.

1 cup regular flour

When the flour has turned brown and chunky, slowly pour in the beef broth or water. Pour while whisking! Check for lumps before increasing the heat from medium to high.

3 cups beef broth OR 3 cups water

Reduce the heat to medium and add the sliced onions and garlic once the gravy has reached a full boil.

1 large yellow onion, 3 fresh garlic cloves

Taste the gravy after it has been stirred. To taste, season with salt and pepper.

Oxtails should be cooked slowly.

Switch off the heat and pour the gravy over the oxtails in the slow cooker.

Ensure the oxtails are well covered in gravy before turning the slow cooker high. Allow to cook for 8 hours.

 

Nashville Whiskey Hound Product Review

Today I received several products to review, from Nashville Whiskey Hound.

The company was created by Kris and Pam Malcontento. The pair created hot sauces, BBQ sauce, and their spice blends, where else, their own kitchen.

From there, a friend offered to showcase their products, in the gift shop of Nashville Barrel Co., And from there the business took off.

The couple then seized the chance to start up The Whiskey Hound, featuring local ingredients, that they infused into their products. Also, the products are part of the Tennessee Distillers Guild. The company reached out to additional Tennessee producers and now consists of Corsair's Triple Smoke and Dark Rye, as well as Old Dominick in Memphis. The couple acknowledged the importance of "hot heads" as potential customers and began to incorporate peppers such as ghost peppers, scorpion peppers, and jalapenos into their barbecue sauces. They've discovered a whole new fan base in California and, unexpectedly, Massachusetts who cannot get enough of their spicy condiments. The company also created a Nashville Hot Hive Chicken Sauce, which has an avid following.

With that being said, I could not wait to try all the products for the day’s meals.

First up was Nashville Whiskey Hound, hot honey chicken spice with Bourbon Barrel smoked salt. I used this spice blend to create a fantastic sweet, heated breakfast of waffles and chicken. This is a great spice blend that has a nice balance of spice and honey. It is a very versatile spice that pairs well with whatever you decide to create. There is a hint of garlic and onion in the spice blend, that is just the right amount. Then it is blended with Bourbon Barrel smoked salt, which gives it a very nice unique flavor profile. It will be great on any food dish, so leave it out, so you can use it as your next favorite condiment. The spice blend comes in a shaker jar, which makes it easy to get just the right amount you like. The ingredients include cayenne pepper, paprika, sea salt, black pepper, garlic, onion, and mustard. And the best part is zero calories! So if you’re a true whiskey lover, these products are for you.

 Moving onto lunch, it was just as amazing with the product from Nashville Whiskey Hound. I made some pulled pork sandwiches with some leftover pork. The Nashville hot chicken rub was fantastic and gave my pork a new facelift. The ingredient list is real and includes a spice blend of cayenne pepper, paprika, sea salt, black pepper, garlic, onion, and mustard. Each bite of the pulled pork gives your palate a slight tang. Not only waking up the pulled pork but your taste buds as well. This is another product that is very versatile and a great condiment to leave out. Use it as a rub from chicken to fries. It will bring new life to all your dishes.

Dinner was the last meal that I used not one but three of the products. The first was two appetizers. The first is some crockpot meatballs with Nashville Whiskey Hound bourbon beer reaper BBQ sauce. This BBQ sauce is the Drooling Hound Bourbon Beer Reaper BBQ sauce to be precise. Locally sourced bourbon is used in the sauce, which by the way is also very versatile. Use it as a dipping sauce, BBQ sauce, or even a marinade, anyway, it will be a perfect addition. Ketchup (Tomato Concentrate from Ripe Red Tomatoes, Distilled Vinegar, High Fructose Corn Syrup, Corn Syrup, Salt, Spice, Onion Powder, Natural Flavoring), Bourbon, Cider Vinegar, Beer (Filtered Water, Hops, Wheat, Oats, Yeast) Brown Sugar, Reaper Peppers, is makes this sauce so flavorful. All these products from Nashville Whiskey Hound create a party in your mouth not to be forgotten. It’s a smooth-tasting citrus pepper BBQ Sauce, with the perfect kick, for spice lovers and booze lovers alike. Every bottle of BBQ sauce is also infused with Tennessee whiskey and brewed beer, and the best of it.

The second appetizer was a crock pot of little frank, and to give them a ton of flavor I used the bottle of Nashville Whiskey Hound, Nashville hot hive chicken sauce. This beautiful sauce is a balance of sweetness and heat, created with honey and bourbon. The ingredients are Apple Cider Vinegar, Water, Honey, Bourbon, Paprika, Cayenne, Salt, Pepper, Garlic, Onion, and Mustard. From chicken wings to franks, this sauce is sure to please. Use it as a marinade, a dip, or as a sauce, anyway, it will be a party in your mouth. Thanks to a whiskey infusion, this hot sauce converts ordinary dishes into delectable culinary creations. What’s great about all the Nashville Whiskey Hound products is they are all-natural and made in small batches to ensure freshness and quality. All the products are handcrafted true and true.

The main meal was a nice first-cut brisket grilled using Nashville Whiskey Hound, spicy bourbon coffee rub. Scorpion and Reaper pepper bourbon barrel smoked sea salt comes in a 4.5 oz shaker bottle. The spice blend smells like roasting coffee. And the taste has the perfect kick. The heat is very well-balanced and very pleasing to the taste buds. You get your sweetness, your salt, and your coffee flavor all in one. The bourbon-soaked salt adds just the right amount of complexity to the sweetness. You will love this spice blend as your new condiment, for chicken, to veggies. Everyone will want more.

After dinner, we enjoyed the bag of hot distillers snack mix, made with Reaper and Scorpion hot BBQ sauce. This was inspired by an interaction with the owner of Nashville Barrel Co at a Nashville bar.  Bourbon Beer Reaper BBQ sauce is used to make this sweet, salty, and tangy bar mix. Snack of Assorted Party Mix, Rice Biscuits, Pretzels, and Nuts, Hot but Good. Ingredients of Peanuts (Roasted with Oil, Salt), Pretzels (Enriched Wheat Flower) Water, Malt (Tapioca Syrup, Malt Extract), Canola Oil, Salt, Yeast, Bromelain, Soda), Sesame sticks (Enriched Unbleached Wheat Flour, Soybean Oil, Sesame Seeds, Bulgur Wheat, Salt, Beet Powder, Turmeric), Rice Cereal (Whole Grain Rice, Rice, Sugar, Salt, Molasses, Vitamin E), BBQ Sauce ( Ketchup (Tomato Concentrate from Red Ripe Tomatoes, Distilled Vinegar, High Fructose Corn Syrup, Corn Syrup, Salt, Spice, Onion Powder, Natural Flavoring), Bourbon, Cider Vinegar, Beer ( Filtered Water, Barley, Hops, Wheat, Oats, Yeast), Brown Sugar, Sea Salt, Scorpion Peppers, Reaper Peppers), Vegetable Oil, Sea Salt. The snack mix is sure to satisfy your taste buds.

If you are interested in getting some of these fine products from Nashville Whiskey Hound, head over to their website, amazon, or even Faire.

TTEL: 615-351-3169/phoneEL: 615-351-3169L: 615-351-3169

 

www.thewhiskeyhound.com

 

 

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might affect the appearance of product/products.

Butter Burgers

 

What is a butter burger you may ask. Well, it’s taking your meat adding ¼ cup of butter, salt, and pepper, for the juiciest burger you ever tasted. These three simple ingredients make the butter over the top yummy.

 

Instructions

 

Form the hamburger into four balls.

1/4 cup buttered salt and pepper to taste

Divide the butter into four pieces and shape each into a disk.

Divide each hamburger ball in half and shape each half into a patty.

 

Grill or pan-fry the hamburgers for about 4 minutes per side on a hot grill.

Check that the internal temperature of the beef is greater than 155 F.

Serve.

Chipotle Cilantro-Lime Rice

 

 This incredible cilantro-lime rice is extremely versatile; you can eat it in a variety of ways!  Serve this rice as a side dish for chicken, meat, or fish on Mexican-themed nights; the combinations are endless because cilantro-lime rice goes well with everything. You can also add some protein, such as chopped chicken, shrimp, or beans, to make it a main course!

 

Ingredients

2 cups rice

4 cups water

1 lime juiced

1 garlic clove minced

1 tsp olive oil

1 tsp salt

1/2 bunch cilantro minced

 

Cook the rice following the package instructions. You can cook the rice on the stovetop or in a rice cooker.

In a cup, whisk together the lime juice, garlic clove, olive oil, and salt with a fork.

Apply the lime juice mixture over the rice and sprinkle with cilantro. Mix the rice thoroughly with a fork to ensure that it is fluffy and that all of the lime dressing and cilantro are evenly distributed.

Crack Pie

  

The recipe itself lives up to its name, and everyone should at least try it once!! It is well worth the effort and will be appreciated by all.

 

INGREDIENTS

PIE

1/4 cup unsalted butter, melted

1 recipe Oat Cookie

1 tbsp. light brown sugar, packed

1/4 tsp. kosher salt

1 recipe Crack Pie Filling

confectioners’ sugar for dusting

 

OAT COOKIE

1/2 c. unsalted butter, softened

1/3 c. light brown sugar, packed

3 tbsp. white sugar, granulated

1 large egg yolk

1/2 c. all-purpose flour

1 c. Old-fashioned rolled oats

1/8 tsp. baking powder

pinch baking soda

1/2 tsp. kosher salt

 

CRACK PIE FILLING

1 c. unsalted butter, melted

1 1/2 c. white sugar, granulated

3/4 c. light brown sugar, packed

1 1/2 tsp. kosher salt

1/4 c. corn powder

1/4 c. milk powder

3/4 c. heavy cream

1/2 tsp. vanilla extract

8 large egg yolks

 

Set the oven to 350 degrees Fahrenheit. Cream butter and sugars in a stand mixer fitted with a paddle attachment on medium-high for 2 to 3 minutes, or until fluffy and pale yellow in color.

Using a spatula, scrape down the sides of the mixing bowl. Incorporate the egg at a lower speed.

Raise the speed to medium-high for 1 to 2 minutes, until all the sugar granules have dissolved completely and the batter is a pale white color.

Mix in the flour, oats, baking powder, baking soda, and salt on low speed. Mix for 60-75 seconds, till the dough comes in tandem and all the dry ingredients are incorporated. In contrast to standard cookie dough, the batter will be somewhat fluffy and fatty. Using a spatula, scrape down the sides of the mixing bowl.

Spray a quarter sheet pan with Pam and line with parchment or a Silpat. Spread the oat cookie dough in the center of the pan with a spatula until it is 1/4′′ thick. It's okay if the dough doesn't cover the entire pan.

Cook for 15 minutes the oat cookie. Allow to cool completely before incorporating into the crack pie recipe.

PIE FILLING: In a stand mixer fitted with a paddle attachment, combine the dry ingredients for the filling on low speed. Keep your mixer on low speed throughout the filling preparation process; if you mix at a higher speed, you will be adding too much air in the next steps and your pie won't be dense and gooey - the very essence of the crack pie.

Mix in the melted butter until all of the dry ingredients are moistened. Mix in the heavy cream and vanilla extract until the cream's white has completely disappeared. Using a spatula, scrape down the sides of the bowl.

Add the egg's yolks to the mixer, paddling them in briefly to combine. Make sure not to aerate the mixture. Utilize the filling right away.

 

Set the oven to 350°F before assembling the pies. In a food processor, combine the oat cookie, brown sugar, and salt and pulse on and off till the cookie has crumbled down into wet sand.

Move the cookie crumbs to a mixing bowl and, using your hands, knead the butter and the ground cookie mixture till it is moist enough to form a ball. If the oat crust mix is too dry, carefully melt an additional 1-1 1/2 tablespoons of butter and knead it into it.

Split the oat crust between two 10-inch pie pans.

Press the oat cookie crust firmly into both 10-inch pie shells with your fingers and palm. Ensure that the bottom and sides of the pie shells are evenly covered. Use the pie shells right away, or wrap them tightly in plastic and store them at room temperature for up to 5 days or in the fridge for up to 2 weeks.

Set both pie shells on a baking sheet. Split the cracked pie filling evenly between the two crusts and cook for 15 minutes at 350°F. Within this time, the crack pie will still be very jiggly, but its top should turn golden brown.

Open the oven door and reduce the baking temperature to 325°F after 15 minutes. This will take 5-10 minutes, depending on your oven; keep the pies in the oven during this time. Close the oven door and bake the pies for 5 minutes after the temperature reaches 325°F.

The pies should still be jiggly in the bull's eye centers after 5 minutes, but not in the outer center circle. If the pies are still jiggly, bake them for an additional 5 minutes.

Remove the baked pies from the oven and place them on a rack to cool to room temperature. If you're in a hurry, you can speed up the cooling process by moving the pies to the fridge or freezer. Freeze your pie for 3 hours or overnight to condense the filling for a dense final product.

Finish with a dusting of confectioners' sugar just before serving.

 

Copykat Starbucks Banana Bread

 

 Its consistency is flawlessly moist and slightly light. Unlike some banana breads, this one is not dense or rubbery. This bread has just the right amount of banana flavor.  Perfect with a cup of hot coffee or tea.

 

3 ripe bananas, peeled and mashed

1/2 cup vegetable oil

1 egg

1/2 teaspoon vanilla extract

1 cup sugar

2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons buttermilk or milk

1 cup chopped walnuts

 

Set the oven to 325°F and grease one loaf pan.

In a mixing bowl, combine the sugar, oil, egg, vanilla, buttermilk, and bananas. Completely combine.

Mix in the flour, baking soda, salt, and 1/2 cup of walnuts.

 

Add the batter into the pan and sprinkle the rest of the 1/2 cup walnuts on top, pressing them in slightly.

Cook for 45-60 minutes. Check for internal cooking with a tester.

Allow to cool before removing from the pan.

Air Fryer Meatballs

 

The combination of ground beef and pork with our favorite Italian-inspired flavors makes these juicy bites a crowd-pleaser! Using an air fryer can save time, clean up, and even calories! Serve at your next dinner party, regardless of who your guests are.

 

Ingredients 

1 pound lean ground beef

½ pound lean ground pork

⅓ cup seasoned bread crumbs

1 egg

2 tablespoons milk

2 tablespoons fresh parsley

1 tablespoon parmesan cheese grated

½ teaspoon Italian seasoning

½ teaspoon onion powder

½ teaspoon salt

¼ teaspoon black pepper

 

In a medium mixing bowl, combine all ingredients except the beef and pork. Combine thoroughly.

Combine the beef and pork in a mixing bowl. Divide the mixture into 16 meatballs.

Heat the air fryer to 400°F.

 

In the air fryer, arrange the meatballs in a single layer. Reduce the temperature of the air fryer to 380°F.

Cook the meatballs for 12-14 minutes until browned and the center reaches 165°F.

Allow 3 minutes to rest before serving.