Fish Nuggets 4 College Cooking

Craving childhood favorites lately like grilled cheese, mac 'n cheese, biscuits, chicken nuggets and fish sticks--but, I really wanted all the nostalgia and comfort without the artificial flavors, saturated fats, and laundry list of unknown ingredients!

Luckily for me, I came across a great deal on fresh tilapia at the grocery store and a simple recipe of Fish Nuggets in Cooking Light--a few ingredients, simple steps, and delicious-ness when all was said and   done.

The recipe might be too messy for some, but why not take the challenge and make a great meal tonight. More than plenty to share with a roommate or hungry college student and friend.

(Adapted from Cooking Light--recommend making double egg-wash and double panko)

Fish Nuggets 4 College Cooking

Equipment:
Sheet Pan
3 Shallow Mixing Bowls (or Cereal bowls or pyrex dish or pie dish)
Functioning Oven
Platter with Parchment paper

Ingredients:
1 lb tilapia fillets, cut into 1 1/2 inch pieces and chunks
Salt & Pepper
1/3 cup cornstarch
1 eggs
1 Tbls water
1 1/2 cup Panko breadcrumbs, preferably no flavors

Easy Dipping Sauce (combine all ingredients):
1/4 cup Light Mayo or Olive Oil Mayo
1 Tbls dill relish (like for hot dogs)
1 Tbls green onions

Or:
Ketchup

Instructions:
1. Wash your hands.
2. Preheat oven with sheet pan at 450F-500F degrees.
3. Prepare your fish chunks with salt & pepper.

4. Prepare your assembly line:
--shallow bowl with 1/3 cup cornstarch
--shallow bowl with egg + water wash, briefly whisked with a fork
--shallow bowl with panko breadcrumbs

5. Move fish chunks into cornstarch, then egg wash, then breadcrumbs.

6. Set on a platter with parchment paper.

7. Remove the sheet pan from the oven safely without burning yourself.
8. Spray lightly with PAM spray and place fish nuggets in a single layer.

9. Drizzle with olive oil and bake at 450F degrees x 12-15 minutes.

10. Make sure to fish nuggets at 8-10 minutes.

Have dipping sauce (or ketchup) ready and dig in!

Cravings Satisfied!

Meyer Lemon Mock Alfredo

Sunshine. Summer. Citrus. 

It all comes together in this linguini or bucatini pasta dish perfect for college cooking and college budgeting! Less than 24 hours after making this for dinner…Jon had consumed the rest for breakfast! 

If you can boil pasta and put a few ingredients into a magic-bullet blender, this is perfect for college living on a tight grocery budget; and, can be done with little or no skills! Honestly! 

Eat better! Cook smarter! Save money! Eat together!

(Adapted from The Cooking Light 2015 Dinner Tonight Magazine)

Meyer Lemon Mock Alfredo

Equipment:

Magic Bullet Blender

Large Pot (for boiling pasta)

Large Non-stick skillet

Ingredients:

8 oz long pasta, any type (1/2 box)

1cup pasta water, set aside

1/2 cup Part-Skim Ricotta cheese

1/4 cup Meyer lemon (or regular lemon) juice
2 tsp grated or zested Meyer lemon rind

1/4 cup Heavy Whipping cream
1/4 cup chopped chives

1/4 cup Parmesan

1 tsp kosher salt 
1/2 tsp fresh pepper

Optional For Special Occasions / Added Protein:

Seared / Sautéed shrimp
Seared / Sauteed chicken breast

Instructions:

1. Wash your hands.

2. Boil your pasta. Drain & set aside 1cup pasta water. Prep your ingredients.

3. In a magic-bullet blender, combine 1/3-1/2 cup of pasta water, lemon zest, ricotta,cream, and juice.
4. Pulse until well-combined.

5. Heat a large skillet over MEDIUM heat and add the ricotta cream sauce.
6. Cook for 1-2 minutes until heated.

7. Add the cooked pasta, chives, salt, and pepper. 

8. If pasta too sticky, gradually add 1-2 Tbls of remaining pasta water.
9. Remove from heat and stir in parmesan.

If mom and dad have bought your groceries. or your celebrating an awesome event and achievement, take it up a notch with a few seared shrimp. Or, sear a chicken breast for some added protein if you can't live without the meat.