Here are more favorite recipes from our partner families, perfect for enjoying the summer season.
Byers Family’s Homemade Chicken Nuggets
1 packet Lipton Onion Soup Mix
2/3 cup bread crumbs
1/8 tsp pepper
2 tbsp water
1 stick butter, melted
1-1/2 lb skinless, boneless chicken breast, cut into 1-inch pieces
Preheat oven to 400°F. Crush soup mix in pouch. In a bowl, combine soup mix, bread crumbs, and pepper. In separate bowl, beat together egg and water. Dip chicken into egg mixture, then coat with crumb mixture. Arrange coated chicken on baking sheet. Drizzle with butter.
Bake at 400°F for 15 minutes (be prepared for your home to smell amazing) or until chicken is no longer pink. Serve with favorite dipping sauce.
Esposito Family’s Roasted-Garlic Guacamole Dip
1/2 of a medium yellow or red onion, cut into coarse slices
1/2 cup of fresh cilantro leaves, stems removed
1/2 of a jalapeño pepper
10-12 cloves freshly-roasted garlic
3 tbsp lime juice
5 to 6 medium-ripe avocados
1/2 cup diced tomatoes*
1 tsp kosher salt
1/2 tsp garlic salt
1/2 tsp of Creole seasoning
1/3 cup of Cotija cheese, crumbled**
1/8 tsp of a chili powder or cayenne pepper, optional
Remove the seeds and white, inner ribs from the 1/2 of a jalapeno pepper. Place the jalapeno. Combine with onion, cilantro, garlic, and lime juice in a food processor until a chunky purée. Set aside.
Slice the avocados in half and remove the pit. Scope the meat out from the inner walls of the outer skin and place in a bowl.
Use a potato masher to mash until desired consistency/texture. With a mixing spoon, fold the tomatoes, salt, garlic salt, Creole seasoning, and cheese into the puree.
Stir the avocados into the puree very well, but gently, to combine and make sure the seasonings are evenly distributed. If you want it spicier, add the chili powder or cayenne pepper. Serve with tortilla chips. Recipe adapted from Jeffrey Eisner.
*If using canned tomatoes, make sure to drain thoroughly.
**Substitute with grated Parmesan if you absolutely can’t find Cotija.
Sarkar Family’s Spinach-Artichoke Dip
8 oz cream cheese
16 oz sour cream or plain Greek yogurt
1 stick of unsalted butter
1-1/2 cup shredded Parmesan cheese
14 oz. of quartered artichoke hearts, drained and coarsely chopped
4 oz diced jalapenos, drained
10 oz frozen spinach, thawed and drained
2 to 3 cloves garlic
In a large pit, melt butter then add cream cheese, sour cream, and Parmesan cheese, stirring often until fully melted and smooth. Add artichoke hearts, jalapenos, and spinach. Then add garlic. Stir all together. Put in a crockpot on low heat and serve with chips or veggies.
We hope you enjoy these summer recipes as we all continue to navigate these challenging times. Stay safe and healthy!