Hamilton Beach has sponsored this post. All opinions, content, and images are mines.

My family loves homemade chicken nuggets, and when I served these, they never looked back.

Not only are these Homemade Chicken Nuggets easy, but you guys are going to make these over and over again. 

I partnered with The Hamilton Beach 8-Cup Stack & Snap Food Processor to share my recipe and how I used this fantastic and must-have kitchen gadget.

The Hamilton Beach 8-Cup Stack & Snap Food Processor is the most versatile and convenient product that simply does not disappoint.

Not only does this processor slice and shred food with complete and utter ease making homemade treats amenable, but the assembly procedure is also even swifter, making it an essential tool to have in your kitchen.

This food processor contains two blades, an S-blade to chop and purée with proficiency, and a dough blade to knead dough effectively.

Different pulse settings and speeds allow for a surplus of foods to be able to be processed, making this product worth your while.

Additionally, the product includes a built-in seal, with attachments that make it nearly impossible for messes to occur.

As well as a bowl scraper that removes the need for extra unnecessary kitchen utensils, keeping your area clean and tidy, and maintaining your workspace suitably. 

The Hamilton Beach 8-Cup Stack & Snap Food Processor is perfect to use at any time of the day because of its quiet motor that eliminates jarring noises and a stack and snaps foundation that makes it accessible for absolutely anyone to use.

TAP HERE FOR MORE CHICKEN RECIPES

Personally, I have utilized this product in numerous amounts of ways for my blog. Specifically, The Hamilton Beach 8-Cup Stack & Snap Food Processor aided me immensely when creating my homemade chicken nuggets.

To no surprise, the process was so quick and simple. It allowed for nothing but a scrumptious dinner to end up on my family’s plates. The product includes removable assets that are all dishwasher safe which ensures utmost protection and complete sanitization making reusing it a breeze.

So, the different attachments allow for storage to be nothing but practical, with the food processor coming with a case that makes this convenience even more possible.

The Hamilton Beach 8-Cup Stack & Snap Food Processor is completely BPA-free in food zones and is a product that is an absolute must in every household.

Yield: 4

Homemade Chicken Nuggets

Print

Prep Time 5 minutes

Cook Time 15 minutes

Additional Time to Chill 30 minutes

Total Time 50 minutes

Ingredients

• 1 lb. 10 oz 750g Chicken Breast
• 1 tablespoon Olive Oil + for hands
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon sweet paprika
• 1/4 teaspoon celery powder
• 1/4 teaspoon dried rosemary
• 2-3 tablespoons of pickle juice
• 1 large eggs
• 2 tablespoons all-purpose flour or cornstarch
• 1 1/2 cups breadcrumbs
• 1/4-1/2 cup Oil for frying

Instructions

1. Cut off all the fat of the chicken breast. I used one large chicken breast.
2. Slice chicken in cubes and place in the Hamilton Beach 8-Cup Stack & Snap Food Processor.
3. Add olive oil, salt, black pepper, garlic, onion powder, sweet paprika, celery powder, and pickle juice.
4. A process on low, pulsing for a couple of minutes, then use the scraping tool to scrape sides, then process for a few more minutes until the meat is thoroughly minced.
5. Add one egg and flour or cornstarch. Mix well!
6. Oil your hands well, and take about a tablespoon or so of the chicken mixture and make chicken nuggets. You can make as little or as large as you wish. We like ours at 1 1/2-2 oz.
7. Coat each chicken nugget well with breadcrumbs.
8. After you have finished this step, refrigerate for at least 30 minutes but preferably an hour. It can also be in a well-sealed dish overnight.

Frying:

1. Heat oil temperature until it reaches 325°F.
2. Turn heat to medium and fry 4-5 chicken nuggets at the same time. Do not overcrowd the pan—Cook for about 2 minutes on each side. Chicken is safe to eat when the internal temperature reaches 165°F. I like turning mine a few more times until it gets a beautiful golden color.
3. Take it out on the kitchen paper towels so the access oil can be absorbed.

Enjoy!

Notes

• Never use oils with a low smoke point when you are frying,
  meaning EVOO smoke point of 325°F, coconut oil 350º, and unrefined oils are not
  fitting for frying whatsoever.

• Yes, this could be baked or air-fried.
• You can use any seasoning and herbs you like.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 1605Total Fat: 62gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 27gCholesterol: 421mgSodium: 3927mgCarbohydrates: 137gNet Carbohydrates: 132gFiber: 5gSugar: 6gProtein: 118g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

This is a sponsored post written by me on behalf of PB2 Foods. All opinions are entirely my own

Wouldn’t you agree that just about anyone would love to wake up to a freshly baked batch of Peanut Butter and Chocolate Spread Rolls?

Mmhm! My family was, undoubtedly fortunate during the process of testing the recipe for these rolls.

I have been making them nearly for two weeks. Ever since I partnered with PB2 Foods this past summer, I have been using their products to test all kinds of sweet and savory recipes.

I have loved their products even before this collaboration, so I feel great when working with a brand that I absolutely enjoy using.

Anyhow, you all know how much I love Peanut Butter, so this way, I can use it in a powder form in my smoothies, baked and none-baked goods, as well as savory dishes with it being literally mess-free.

Speaking of baked goods, these rolls started as PB2 Powder, quickly made into a PB spread and used with raspberry jam. The thought of this dish makes my mouth water.

However, when I made these with chocolate spread, all my team of qualified taste-testers agreed that they were so much better than one with jam. The sad part was I decided with them.

I mean, they were delicious, but the Peanut Butter and chocolate spread rolls tasted significantly better. You see, I am trying to create recipes that you would enjoy too. That is why I taste test recipes with my team so all of you can enjoy them as well.

Now that the Holiday season is upon us, a cozy aroma will wrap around your whole kitchen like a warm blanket and make your home that much more pleasant and warm.

Don’t you just love this time of the year?

This time around, I used PB2 Pure Peanut Powder which is great for baking. PB2 Pure is the original PB2 formula reimagined down to its essence. This is literally a single-ingredient product – just 100% all-natural roasted peanuts, and that is it. No added sugar, no added salt, no added preservatives.

It is kosher, vegan, and gluten-free: Not only are PB2 products void of any GMOs, but they also work well with a wide variety of dietary preferences.

You guys must try these tasty Peanut Butter and Chocolate Spread Rolls. Please remove your ads to watch a video on how to make these rolls. Thank you!

Other Recipes you might like:

PB2 GLUTEN-FREE CHOCOLATE WAFFLES

NO BAKE SWEET FRUIT PIZZA

TOFU AND VEGGIE STIR-FRY WITH PEANUT BUTTER SAUCE

Yield: Makes 20-22 Rolls

Peanut Butter and Chocolate Spread Rolls

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Easy, warm, and tasty peanut butter and chocolate rolls.

Prep Time 10 minutes

Cook Time 25 minutes

Additional Time 1 hour

Total Time 1 hour 35 minutes

Ingredients

STARTER

• 1 envelope dried yeast
• 1 teaspoon sugar
• 1/4 cup milk, warm to the touch

DOUGH

• 4 cups all-purpose flour (500g/1 lb.), plus a few tablespoons more for dusting working area
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 2 tbsp PB2 Pure Peanut Powder
• 2 large eggs, well beaten
• 3/4-1 cup warm milk (or water)
• 2 tablespoons softened unsalted butter
• 1 tablespoon oil, plus for greasing bowl for the dough

FILLING

• 8 tbsp PB2 Pure Peanut Powder + Water
• 1/4-1/2 cup Chocolate Spread

PB-CREAM CHEESE ICING OPTION

• 1 block cream cheese, room temperature
• 2 tablespoons unsalted butter, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tbsp PB2 Pure Peanut Powder

CLASSIC ICING

• 2 tablespoons heavy whipped cream
• 1/4 cup powdered sugar, more if needed
• 1 tsp vanilla extract

Instructions

ACTIVATE YEAST

1. It is not necessary if you have instant dry yeast, but I like to do it. So warm up milk for about 20 seconds in the microwave-safe bowl or a cup until warm to touch, then add sugar and dried yeast.
2. Mix and allow the yeast to start to bubble.
3. When you see yeast get bubbly and thicken on the top it is ready. It usually takes about 3-5 minutes, depending on the temperature. Never use hot milk or water.

PREP DOUGH

1. Measure and combine flour, salt, sugar, PB2 Pure Peanut
   Powder, etc. Mix it together.
2. Add activated yeast.
3. Using the kneading attachment of your mixer start mixing slowly while adding 2 mixed or beaten eggs, room temperature/soften butter, and the rest of the warm milk.
4. Adjust mixer to a higher speed and keep kneading for about 3-4 minutes or until the dough is
   becoming a ball and pulling away from the sides of the mixer bowl.
5. Do not overmix, there is no need. The dough will be softer on the touch. Oil dough and cover. Place dough either in the oven or microwave so it could rise. If your oven has a proof setting this is a perfect time to use it, if not just keep it in the turned-off oven. Allow it to rise for the first time for about 45 minutes to up to 1 hour.
6. It will double in size. Knead, then allow it to second proof for another 45 minutes, knead. This is the time to place in the fridge for about 6-8 hrs./overnight before making rolls.

NOTE: You do not have to chill the dough however they do come out so much better, plus it is easier to roll out. After chilling, let it sit at room temperature for about 10 minutes before rolling out. This is optional!

FILLING

1. Split the dough into two equal parts. Roll out dough to 1/4 inch thick. The size is approximately (38cm) 15 inches wide and (53cm) 21 inches long. You do not have to split dough, but I liked these smaller rolls.
2. Mix PB2 Powder with water to create spreadable Peanut Butter. Follow the directions in the back of the package. The spread needs to be just a bit thinner, so considers adding a tablespoon or two more.
3. It would really be hard to spread it is not. On top of PB spread, evenly add chocolate spread. You can add chopped nuts if you prefer.
4. Slowly roll the dough until you reach the end. Pull ends to have an even end. Slice it in half, then cut the cylinder into equal slices. These
   two dough parts make 20-22 smaller rolls.
5. Place cut side up and evenly spaced 9 x 13-inch baking dish.
6. Cover pan with a cotton towel and set aside in a warm place to let rise for at least 30 minutes to one hour. if you have an oven with a proof setting place in the preheated oven for proof.

BAKING

Preheat oven to 375F and bake them for 25 minutes. This also
depends on your oven, and baking dish.

NOTE: If you are baking in the ceramic dish, then bake at a lower temperature, I would do the same if you choose to bake it in cast iron, however, for a regular metal/nonstick baking dish, bake at 375F for about 25 to 27 minutes, or until they are golden brown.

ICING

1. While the rolls are baking make the icing. I like it with a cream cheese-based, so you would just mix it together until nicely blended. I added PB2 Powder for a delicious warm peanut butter taste. If you prefer regular classic icing, then whisk together the
   cream, sugar, and vanilla in a small bowl until smooth.
2. Transfer the pan of cinnamon rolls to a cooling rack. Let cool for at least 5 minutes. Drizzle or spread the icing all over the rolls and serve immediately.
3. Keep in the fridge after they
   cool down for 3 days. Reheat before eating for the best taste.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

This is a sponsored post written by me on behalf of PB2 Foods. All opinions are entirely my own. 

Tofu and Veggie Stir-Fry with Peanut Butter Sauce is such a fantastic dish; it’s going to make you crave it over and over again.

This meal is absolutely perfect at any time of the week, but if you follow Meatless Mondays, this could be a lovely dish to begin your week and celebrate this meatless day.

I can proudly say that I’ve partnered with PB2 Foods — Peanut Butter Powder to create several delicious recipes with easy to follow videos. I will share a series of recipes that you can enjoy with your family and friends.

Such an original and unique flavor has entered a new sphere, powder form. PB2 powdered peanut butter is a phenomenal spin on the authentic, mouth-watering indulgence. If you have never tried PB2 Foods Powders then stick around and I will show you how to use it in serious of recipes.

Compared to its traditional counterparts, PB2 has 90% less fat and 70% fewer calories, all while still retaining the delicious peanut butter taste that we know and love.

TAP HERE FOR MORE TASTY MEATLESS RECIPES

I am one of those people that shout PB2 as a low-calorie and low carb solution for all peanut butter lovers out there. You can find their products in stores nationwide

They have a plethora of different PB2 products which you should definitely check it out on their website.

Also, did you know their peanuts do not contain any GMOs? In fact, peanuts with GMOs are not commercially available in the United States. I learn something new every day!

Anyhow, this tasty and quite easy stir fry is fantastic; the sweet, spicy, and savory taste always hit the spot in my opinion. My family truly enjoyed it!

Furthermore, it was so easy to utilize PB2 Peanut Butter Powder compared to traditional peanut butter. The sauce was super easy to prepare without any mess.

If you make my Tofu and Veggie Stir-Fry with Peanut Butter Sauce, please make sure to tag me @sandraseasycooking and PB2 @pb2foods on Instagram or other social media account.

Yield: 4

Tofu and Veggie Stir-Fry with Peanut Butter Sauce

Print

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 30 minutes

Total Time 1 hour

Ingredients

PB2 SAUCE

• 1/4 cup PB2 Peanut Butter Powder
• 1/4 cup reduced-sodium soy sauce
• 3 Tbsp lime juice
• 2 tbsp water, more if needed
• 2 garlic cloves, minced
• 2 teaspoons ginger, minced
• ½-1 tsp sriracha
• 2 tbsp honey, or another sweetener of your choice

Tofu

• 2 teaspoon sesame oil
• 2 garlic cloves, minced
• 1 package extra-firm tofu, cubed

Vegetables

• 1-2 tablespoon oil
• ½ Onion, sliced
• 2-3 garlic cloves, minced
• 1 cup Carrots shreds
• 1/2 red pepper
• 1/2 green pepper
• 1 cup Broccoli florets

Garnish:

• Toasted Sesame seeds
• Green onion, chopped

Instructions

PB2 Sauce:

1. Mix everything for the PB2 Sauce. Add enough water, so the sauce is creamy and smooth; set aside until ready to be used.

Tofu:

1. Using a tofu press drain all the liquid out of tofu, or simply wrap tofu in between a towel and press lightly with a skillet or a plate, then slice in 1/2 inch thick slices, lengthwise, and pat-dry each slice of tofu with a kitchen towel, before slicing into desired cubes.
2. Heat a skillet on medium heat and a drizzle of oil add garlic and sauté for a minute.
3. Add tofu, turning several times until golden color is reached, take it out, and set aside.

Vegetable Stir-Fry:

1. Wash and slice vegetables. You may use any vegetables on hand.
2. Heat a skillet to medium heat with a generous drizzle of oil.
3. Stir-fry vegetables for 5 to 7 minutes, cooking each vegetable a few minutes before adding the other. You want vegetables to be cooked, but still contain crunchiness.
4. Add tofu and combine it with vegetables. Gently stir!
5. Drizzle PB2 sauce over it, mix to coat. Serve over noodles or rice.

Notes

You may serve it with rice, noodles, or just as its own dish.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest