My kids have been on a chicken nugget/buttered-noodle binge for what seems like forever now. I swear it’s like I’m feeding them poison from a glass vial if I even attempt to give them anything else. At this point I just want them to eat, and ,honestly, at the end of the day I am just beat from running after the three older ones while constantly nursing. So if they want chicken nuggets for dinner AGAIN, they are gonna get it, and I’ll try again tomorrow.
I, however, do NOT want another bite of microwaved chicken nuggets. I would prefer a lower carb and more flavorful meal. Something that takes longer than 2 minutes to make. Something I can casually drink wine to while making it, and listening to some music on my phone. So while the kids were running around by my feet, begging to be picked up, or just being annoying, I poured myself a glass of wine to drown out the whine, and got the ingredients I needed out. Tonight’s wine and dine Wednesday meal is the perfect combination of low carb, and not so low carb. It is my pleasure to present, seriously, one of the best sliders I’ve had; I give you…
Cabbages wrapped chicken sliders with baked fries.
During this last pregnancy, I became obsessed with fish tacos. While looking on, you guessed it, Pinterest one night, I came across a recipe that called for red cabbage. Ever since then, we have been crazy obsessed with the crunchiness and bright color of red cabbage. As it turns out, it makes an awesome bun for these sliders. These sliders are loaded with sliced pickles, caramelized onions, and topped with a delicious honey mustard sauce. Serve them with some yummy homemade baked fries, and you have an adult version of mundane microwave chicken nuggets. Here is what you will need.
For the honey mustard sauce
*these are rough estimates, feel free to add more or less to fit your taste
Equal parts classic yellow mustard and a premodern honey mustard (I used 1/4 cup of each)
1/4 cup of honey
A good few dashes of some sizzling hot sauce (we like Louisiana style)
A good few dashes of Worcester sauce (this adds a nice bold flavor to the sauce)
For the homemade baked fries
Since my kids were going to refuse to eat these, we made enough for just the two of us plus leftovers.
Russet potatoes (enough to feed everyone who is going to actually eat them, around 4-6 should be good.)
2-3 TBS of good ole fashioned olive oil
1 tsp of paprika
1 tsp of garlic powder
1 tsp of onion powder
1 tsp parsley
Salt and pepper to tase
For the chicken sliders
Pieces of red cabbage large enough to create a bun for slider
1/2 of a large onion sliced
Frozen chicken breasts (these are what we used, and they are AMAZING!!!!)
2 TBS of butter
A few pinches of sugar (to help with the caramelization of the onions, and to help the medicine go down.)
For the Mom
A large glass of wine, to help drown out the whining you hear all day.
A blue tooth speaker to play some sweet jams while you drink and cook.
An awesome play list, preferably 80’s pop, or 90’s dance hits.
Ok, let’s get cooking
1. Turn on those jams, and pour yourself that wine.
2. Start to defrost the chicken breasts.
3. While the chicken is defrosting mix up the honey mustard sauce and save for later.
4. Preheat oven to 425, and preheat an iron cast skillet to medium heat.
5. Slice up the potatoes, and, in a bowl, mix the olive oil and seasoning so that it evenly covers the tators.
Place on parchment covered baking sheet, and place in the oven for 30 min, tossing half way. At the very end, put under broil for a few minutes, but watch so they don’t burn.
6. Slice up onions, and place in skillet over medium to low heat, along with butter, salt and pepper, and a few dashes of sugar. Sauté until soft, then continue to soften to reach that yummy caramelization that we all love.
7. Peel off layers of cabbage large enough to create a bun for the chicken.
8. Once the cast iron is starting to smoke and glisten, place defrosted chicken breasts onto the skillet and let it do it’s sizzling magic.
9. Take a very large drink of wine, pick up the 2 year old who is throwing a fit, and pose for a beautiful picture.
10. Cook chicken till done, about 10 min per side. Once cooked, slice chicken in half, to create thin patties for sliders.
11. Place a chicken on top of a cabbage leaf. Top with pickles, carmalized onions, and the bombdigity honey mustard sauce. Place the other cabbage leaf on top, and admire the colorful beauty.
12. Serve with those healthy…ish baked fries, and have yourself a non chicken nugget dinner.
Pack up any leftovers before the dogs decide to be a******* and eat it all up. Refill that wine glass, turn up the music, and enjoy what’s left of your Wine and Dine Wednesday. Don’t forget to take those chicken nuggets out of the microwave, and give them to your oh so picky eaters. Don’t even try giving them anything else, you know it won’t happen.