Adam's Pancakes

Heat griddle to a medium-low heat.

Whisk together:

• 1 egg
• 1 cup milk
• 2 Tbsp canola oil
• 1 cup flour
• 1 Tbsp sugar
• 3 tsp baking powder
• ½ tsp salt

Melt a small amount of butter on griddle to prevent pancakes from sticking. (You could use a spray oil instead.) Pour batter onto griddle. When bubbles appear throughout the pancakes, flip them over. Pancakes are done when both sides are golden brown. Makes approximately 8 five inch pancakes.

Double the batch and freeze the leftovers!

• Cool pancakes completely on wire racks.
• Stack pancakes with parchment paper or wax paper in between each pancake.
• Put the pancakes in a freezer bag.
• Put them in the freezer.
• Reheat them in the oven at 350° for approximately 5 minutes or until heated through. 

The outside of the pancakes will get crispy, while the insides remain moist. They are delicious the second time! It's a quick and easy breakfast when you are on the go.

Homemade Chicken Nuggets

Trim & cut 6 chicken breasts into 1½ inch pieces. I get approximately 6 nuggets out of each breast. Place chicken in glass container. Cover with milk and allow chicken to soak in the refrigerator for 3 hours. (I would imagine the longer the better, but this is a good place to start.)

Preheat oven to 400°. Line a cookie sheet with parchment paper.

Mix together:

• 6 pieces of bread that have been chopped in the food processor. (This is what I save the heels of our bread for.)
• ½ tsp. basil
• ½ tsp. oregano
• ½ tsp. parsley
• ¼ tsp. garlic salt
• ½ cup grated parmesan cheese (I have made the nuggets without the cheese. They are still very tasty.)

In a separate bowl:

• Melt ¼ cup of butter. (You will probably need more butter. When the cold chicken hits the warm butter, it begins to solidify again. Add more butter to the bowl and melt it as this happens.)   

Dip the chicken nuggets in the butter. Then move them to the breadcrumb mixture. Be sure the entire nugget is covered with crumbs. Place the coated nuggets in a single layer on the lined cookie sheet. Sprinkle any remaining breadcrumbs on top of the nuggets.

Bake for 10 minutes. Flip chicken on pan. Bake an additional 10 minutes or until crust is golden brown and chicken is cooked through. 

Wrap the leftovers in foil and freeze. I put enough to feed my family in each package. To reheat: Bake nuggets at 375° for 7 minutes. Flip chicken on pan. Bake an additional 7 minutes or until chicken is heated through. 

This makes for a quick and easy meal and they taste as good as the first time. It’s definitely worth the original prep time. I usually double the recipe and have enough nuggets to feed my family of four 5 times.