Same ol’ McNuggets, but with a couple of twists. When I grated the dry bread crumbs, I tossed in the dregs of a bag of tortilla chips, and then seasoned it a bit with Montreal Steak Seasoning, poultry seasoning, onion powder and smoked paprika.
I had spied a forgotten bag of cous cous in the freezer the other day, so dragged that out for the starch side dish. It is so super easy – just soak for a few minutes in boiling water – that I felt guilty not doing SOMEthing to make it more interesting. So I added roasted red peppers and some frozen spinach. It came out quite nicely, I thought.
Those are beets in the bowl. They were really good, but not terribly photogenic.
Now for the promised dipping sauce . . . that, too, was really easy and turned out way better than I had imagined. It is a blob of Cole slaw dressing and a spoonful of English marmalade – a very tasty combination of flavors that really made the McNuggets sing. I didn’t think of it at the time, but next time I think I will add a bit of ginger. I have a jar of grated ginger in the refrigerator that has yet to be opened, but that probably would have been the ideal place for it.
Somehow “yellow night” seems to come along quite often, but I really don’t plan it that way – hence the cornbread!