We paired the chicken yumminess with some fresh, steamed asparagus and garlic-cheese mashers. The chicken nuggets were still the hit of the night, even the babies each had seconds!
If you've read this blog much you know I have some weird taste issues. Chocolate and fruit together? Nasty. Milk chocolate? Not so much. Tomato soup? Ick. Barbeque sauce? Blech. (No need to remind me I married into the wrong family and live in the wrong state for a couple of those, I know...trust me, I know)
I don't know what you put on your nuggets, but my family loves barbeque sauce. We have plenty of options in the fridge....
I made my favorite nugget dip - Cranberry Mustard. Yeah, I was feeling a little Thanksgiving-ish yesterday. The cranberry mustard is a throw-back to my mom and Hickory Farms. For me it's the only way to go with nuggets...and turkey sandwiches which we all know will be on the menu two weeks from today. (trust me on the sauce for turkey sandwiches...amazing!)
Mix 1/2 cup jellied cranberry sauce with 3 tbsp. honey mustard. You can add more of one or the other to get just the right mixture for you.
Next week I'm thinking of surprising the kids with fish sticks...maybe I'll make some homemade cocktail sauce. You know, just to feel saucy again.
1/4 cup horseradish (I'll use wasabi - you get the same effect)
1 tbsp. dark brown sugar
1/4 tsp. lemon juice
1 cup ketchup
Mix it all together - chill, then serve.
Or, if you prefer tartar sauce with your fish...
1 cup mayonnaise
1 tbsp. dill pickle relish
1 tbsp. minced onion
2 tbsp. lemon juice
salt and pepper to taste