recently had the opportunity to review a cookbook called What a Good Eater. This book is fantastic for new mommies with babies and toddlers, but honestly, everyone in my family gobbled up the recipes too…and came back for seconds!
My favorite part about What a Good Eater is that the authors, Alessandra and Amy, purposefully use healthy herbs and spices in their recipes to add flavor and broaden baby’s palate! No picky eaters in our family! They introduced me to these fantastic infinity jars made from dark glass which helps keep the freshness of your herbs and spices, extending the shelf life. Also, many of the recipes benefit from the use of the Vidalia Chop Wizard. A friend showed me her chop wizard months ago, raving about how much she loved it and how it was her favorite kitchen tool, and now I’m kicking myself for waiting so long to get one! When making food from scratch, this is a mandatory tool, in my opinion! My kids grab the chop wizard and use it daily because they like their cheese and fruit cut up into little squares.
This book is the perfect guide to help parents confidently feed their kiddos wholesome, healthy, age-appropriate foods to promote a diverse palate right from the start. Be sure to visit these lovely ladies over on their blog, What a Good Eater, where you’re sure to pick up some great tips and tricks for feeding your kiddos.
If you know a mama (or a daddy) expecting a little bundle of joy, What a Good Eater would be a fantastic gift for Christmas (or baby shower). I wish I had this book when I started making homemade baby food ten years ago, it sure would have eliminated a lot of trial and error! Though we’re almost past the toddler stage with our youngest, we’re happy to say we’ll be revisiting this stage next year, so I’ve been tucking away recipes from the book to try once baby #5 starts eating.
It’s your lucky day!
Why? Because today I get to share one of our favorite recipes from What a Good Eater…Dance Party Chicken (and let me tell you what, it WAS a dance par-tay!). Grab those kiddos and get cookin’!
Dance Party Chicken from What A Good Eater
1½ cups Italian-style bread crumbs
3 tsp. fresh oregano, finely chopped (can substitute 1½ teaspoons dried oregano)
2 tsp. garlic powder
½ tsp. fresh ground black pepper
½ cup finely grated cheese (Pecorino Romano or Parmesan)
3 eggs, preferably organic
½ cup milk, such as unsweetened almond milk or dairy milk
4 boneless, skinless chicken breasts (approximately 1½ pounds total weight), preferably organic, pounded to ½-inch thick and cut into “nugget-sized” pieces about 1 inch by 1 inch
2 Tbs. extra virgin olive oil, divided
AGE: 10 months+ YIELD: approximately 60-80 nuggets FOOD STORAGE: refrigerator friendly, freezer friendly PREP TIME: 25 minutes COOK TIME: 15 minutes
- Tip: Try using kitchen scissors to cut the chicken into nuggets!
Step 1: Preheat oven to 425 degrees.
Step 2: Place the bread crumbs, oregano, garlic powder, pepper, and cheese into a large resealable plastic bag. Seal, and shake until everything is blended. (This is where the “dance party” comes in, so be sure to have your baby help you as you shake it up! Just make sure the bag is sealed tightly!)
Step 3: Whisk the eggs and milk together in a large mixing bowl. Place all of the chicken nuggets into the bowl and stir with a spoon to ensure each piece gets coated with the egg mixture. Open the bag with the bread crumbs, and, using a slotted spoon, transfer the egg-coated nuggets from the bowl into the bag, allowing any excess egg mixture to drain first. Once all the chicken has been transferred, seal the bag, and—you guessed it—have another dance party! Shake it up thoroughly until each nugget is coated with bread crumbs. (There’s nothing like dancing in the kitchen with your little one!)
Step 4: Line a baking sheet with foil. Drizzle 1 tablespoon of the olive oil onto the foil and use a brush to spread an even coating. Add the nuggets to the baking sheet in a single layer (it’s OK if the nuggets are close together, or you may use an additional baking sheet if you prefer), drizzle the other 1 tablespoon of oil loosely over the nuggets, and bake for 10–12 minutes, or until the bottom sides are golden brown. Flip each nugget, and bake for an additional 5 minutes. Allow to cool.
Step 5: Once cool, serve these babies up with your little one’s favorite sauce, such as ketchup, honey mustard, or barbeque sauce! This makes a big batch, so you can freeze whatever is left for a night you’re in a hurry!
The toddler loved them, the big kids loved them…and the adults loved them too!
- This post contains an affiliate link. I was offered a free copy of the cookbook, a Vidalia Chop Wizard, and an Infinity Jar in exchange for my review, but it expresses my genuine opinion of the recipe, cookbook and products.