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Heat the oil in a saucepan set over medium heat. Add the onion and garlic; cook, stirring occasionally, for about 3 minutes or until softened. Add the tomatoes, hot pepper flakes, salt, pepper and sugar. Bring to a boil. Reduce heat and simmer, uncovered, until the mixture thickens, about 30 minutes. Stir in the basil, oregano and hot dogs.
Meatballs: Meanwhile, in a bowl, combine all the ingredients for the meatballs except for the hot dogs, mixing well without overmixing. Using a mini ice cream scooper, shape into mini meatballs. Gently tuck a piece of hot dog into the center of each meatball. Add meatballs to the tomato sauce. Simmer for 45 minutes.
SUBMITTED BY: shimon posen toronto, canada These chicken nuggets are adaptable for every preference., for your kitchen and your favorites. You can use chicken or turkey, white or dark meat, or a mix, or whatever you have at home, even leftovers.You can add healthy extras such as oats, zucchini and flax seed and no one will be able to tell. You can adapt the spices to suit your family. Generally, though, go with a mild flavor for the nugget and add your flair in the breading.
3 lb Aaron’s boneless skinless chicken
1 small zucchini, optional
½ - 1 cup rolled oats, optional
1 tsp ground thyme
1 tsp dried parsley flakes
1 tsp dried oregano
1 tsp each onion powder and garlic powder
1 tsp pepper
3 large eggs
2 cups all-purpose flour (or 1 cup flour and 1 cup breadcrumbs or panko)
Cube the chicken and zucchini, if using. Place in the bowl of a food processor fitted with the metal “S” blade attachment. Add the oats, if using, as well as the thyme, parsley, oregano, onion and garlic powders and pepper. Blend until the mixture has turned into a paste.
Divide the flour evenly among two bowls; lightly beat the eggs in a separate shallow bowl.
Using your hands, roll the chicken paste into balls, about the size of ping pong balls. Dip each ball into the flour mixture, then the egg and then again into flour (or bread crumbs). Flatten each ball so that it resembles a nugget.
Heat about ¼-inch of oil in a large skillet set over medium heat – any higher a heat and your breading will burn. To gauge if the oil is ready, sprinkle a little flour over the hot oil. If it bubbles up right away, you’re good to go. Add as many nuggets to the skillet as possible without overcrowding. Fry, turning once, until golden on both sides, about 8 minutes. Remove to a paper towel lined sheet to absorb any excess oil.
Variation: Bake Method: Lightly grease a rimmed baking sheet. Place nuggets on baking sheet and bake in the center of a preheated 400°F oven for 10 minutes. Flip the nuggets over. Bake for another 8 to 10 minutes or until golden and a meat thermometer reads 165°F.
Combine all of the ingredients, except for the chicken, in a large ziploc bag. Shake to combine. Add the chicken to bag. Reseal and shake again to fully coat the breasts. Refrigerate for at least 1 or for up to 6 hours.
Remove chicken from marinade; discard marinade. Grill on a preheated barbecue or grill pan set at medium heat until no longer pink inside, about 8 minutes per side.
Heat the oil in a large skillet set over medium-low heat. Add the onion and peppers; cook until very soft, about 20 minutes. Add the garlic; cook, stirring, for 1 minute. Stir in the cumin, paprika, salt and pepper for 1 minute. Stir in the tomatoes and tomato paste. Simmer until the sauce has thickened, about 10 minutes.
Gently crack the eggs evenly on top of the sauce, spacing well. Season with salt and pepper. Cover the skillet with foil; simmer until the eggs are just set, about 10 minutes.
Meanwhile, heat a little bit of oil in a separate skillet set over medium-high heat. Add the beef fry; stir-fry until well-browned.
Sprinkle the beef over the shakshuka. Serve with personalized accompaniments.
Heat the oil in a heavy skillet set over medium heat. Add the onion, green pepper, salt, cumin, cayenne pepper, thyme and pepper. Cook, stirring often until the vegetables are tender, about 10 minutes. Let cool slightly.
In a large bowl, gently mix together the beef, egg, breadcrumbs, ketchup, Worcestershire sauce and the cooled vegetables. Form into a loaf shape and place into a loaf pan.
Bake in the center of the preheated oven fro about 1 hour or until cooked through.