Sep 132013
 

Oven-Baked Fish with Tomatoes and Capers | mylittlegourmet.com

So, I found this recipe a while ago and have been reluctant to try it out. I just don’t see capers and kids going well together. It could be, that I think this because I myself am not a huge fan of capers and rarely cook with them. Regardless, I just couldn’t picture Arik liking this fish dish. I totally have you guys sold on this recipe now, huh? Just hear me out, ok?

Oven-Baked Fish with Tomatoes and Capers | mylittlegourmet.com

Finally, when my parents were visiting and I was running out of meal ideas, I decided to give this one a chance. I am so happy I tried it out because everyone, including myself and Arik, really liked it. To top it off, it’s incredibly easy and quick to prepare. All you have to do is chop up your tomatoes, capers, and basil (I was feeling lazy and used frozen basil, so I didn’t even have to do this step), mix together your butter and top your fish with all the goodies. Grate some parmesan cheese over it all and stick it in the oven. Done!

Tomato Caper Butter | mylittlegourmet.com

Here’s the proof, that my child does, in fact, like capers. 🙂 As you can see, the plate is empty and this is after his seconds. This recipe is definitely a keeper in our family!

My Little Gourmet

 Oven-Baked Fish with Tomatoes and Capers | mylittlegourmet.com

Oven-Baked Fish with Tomatoes and Caper Butter
 
Prep time
Cook time
Total time
 
Author:
Serves: 3
Ingredients
  • 4-5 small filets/500g/17oz. of cod or any white fish you prefer
  • ½ bundle of basil, chopped
  • 2 tablespoons butter, softened, plus some for the baking dish
  • 1 tablespoon concentrated tomato paste
  • 1 tablespoon capers, chopped finely
  • 4 small tomatoes on the vine, chopped
  • 3 tablespoons grated parmesan cheese
  • salt and pepper
Instructions
  1. Wash and pat dry the fish filets and remove any bones. Season with salt and pepper.
  2. Preheat the oven to 390℉/200℃.
  3. Mix all but 1 tablespoon of the basil with butter, capers, tomato paste and some pepper until smooth.
  4. Place the filets in a greased baking dish and spread the caper butter on top.
  5. Top the buttered filets with chopped tomatoes, left-over basil, and parmesan cheese.
  6. Bake for about 25 minutes until fish flakes easily.
Notes
*I either serve this fish with cous cous or fresh baguette and a green salad.
 
Recipe adapted from the GU Family Cookbook.
 
 
 Posted by at 14:07
Apr 122013
 

Easy Crispy Chicken Nuggets | My Little Gourmet

I’ve been searching for a delicious, yet easy chicken nuggets recipe for a long time. Chicken nuggets are a staple childhood food (at least they were for me) and I didn’t want to deny Arik of these delicious little things, but I also didn’t want to serve him some pre-made frozen version. Unfortunately, all the recipes I was finding required me to coat each little nugget in flour, egg, and breading and then fry them in a pan, which as most of you parents know, is pretty impossible to do when you’ve got a hungry toddler hanging out in the kitchen.

Easy Crispy Chicken Nuggets | My Little Gourmet

Easy Crispy Chicken Nuggets | My Little Gourmet

Then I found this little gem of a recipe. It requires only 4 ingredients and promised no elaborate breading of the chicken nuggets. I was sold, and tried it out immediately. It truly is a really easy recipe, which all three of us loved. You just simply put the cut up chicken and some red pesto in a bowl and mix. Then you toss that chicken in a freezer bag with crushed cornflakes and shake. Lastly, you place the nuggets on a cookie sheet and bake…so easy, and more importantly, a lot less messy than breading and frying. The other great thing about the recipe, is that you can easily freeze the uncooked breaded nuggets and save them for a busy weeknight.

Easy Crispy Chicken Nuggets | My Little Gourmet

I personally find, that the red pesto provides enough seasoning for the nuggets (especially since I am cooking for a 21 month old), but if you prefer a little kick to your nuggets you can season the crushed cornflake mixture however you desire. The original recipe calls for breadcrumbs instead of cornflakes. I went ahead and tried regular breadcrumbs, panko breading, and cornflakes and in the end cornflakes were a clear winner with all three of us. I served them with oven-baked potato wedges and green beans….and of course, ketchup.

Easy Crispy Chicken Nuggets | My Little Gourmet

5.0 from 1 reviews
Easy Crispy Chicken Nuggets
 
Prep time
Cook time
Total time
 
Serves: 3
Ingredients
  • 2 skinless boneless chicken breast, cut into small cubes
  • 3 tablespoons red pesto
  • 2-3 handfuls cornflakes, crushed into small pieces
  • 2-3 tablespoons olive oil
Instructions
  1. Preheat the oven to 400℉/200℃.
  2. Place the cubed chicken pieces in a bowl, add the pesto, and mix together until all pieces are covered.
  3. Pour the oil onto a shallow baking tray, just enough to cover it, and place in the oven for 5 minutes.
  4. Put the cornflakes in a freezer bag, crush them into small pieces, and add the chicken in small batches. Shake each batch around until each piece is coated with cornflakes.
  5. Place the chicken nuggets onto the heated greased baking tray so that no pieces are touching each other and bake in the oven for 10-15 minutes or until golden brown.
Notes
*Breadcrumbs or panko can be used in place of cornflakes. *If you are wanting to pre-make these and freeze them, then once the nuggets are coated, place them on a baking sheet (not touching each other) and put them in the freezer. When they are frozen solid, place them in a container or freezer bag and store in freezer until ready to bake.
 
Recipe adapted from BBC Good Food.
 Posted by at 14:00