Drink...
When I thought of what people drink at fast food places, soda was the first thing that came to mind. However, many places also have floats and shakes. So, I decided to go with a classic root beer float. It seems silly because everyone knows how to make a root beer float. But, maybe you forgot about this delicious drink and my post will inspire you to have one! I made it slightly healthier by using diet root beer (although I'm sure it's debatable whether or not diet soda is really healthier). I also changed it up by adding alcohol. I think vanilla flavored vodka would be good in this as well. When I was researching I also saw some recipes that used Bailey's in it. I think I like it best the old fashioned, alcohol-free, kids way.
Ingredients:
- root beer or diet root beer
- vanilla ice cream
- vodka
- Mix the root beer and a shot of vodka together in a glass.
- Add the ice cream.
Chicken Nuggets and Potatoes
This is my take on a classic chicken and french fry fast food meal. The chicken is all white meat breast meat, which may be a little better than some fast food restaurants. The potatoes are seasoned and baked instead of fried.
*recipe from: Table for Two
Since I was introduced to it in college, I have been slightly obsessed with Chik-Fil-A. However, there were never any around where I lived, so I didn't get the chance to eat it very often. Also, I know there has been quite a bit of controversy over the fast food chain lately. So, if you like the taste of the food and either don't have one by you, or don't want to support the chain, make it at home! It tasted very, very similar and was really easy to make.
Ingredients:
(makes 4-5 servings)
for the chicken:
- 8 chicken tenderloins or 6 chicken breasts, cut into bite sized pieces
- 2 1/2 cups flour
- 1/4 cup powdered sugar
- 4 tsp. salt
- 3 tsp. pepper
- 1 tsp. paprika
- Peanut oil or canola oil for frying (I used olive oil - it was fine)
- 1/2 cup mayo
- 2 tbsp. mustard (regular prepared yellow mustard)
- 1/2 tsp. garlic powder
- 1 tbsp. vinegar
- 2 tbsp. honey
- Salt and pepper, to taste
- In a small bowl, combine all the ingredients for the sauce, mix well, and set aside or pop in the fridge.
- In a large dutch oven or stockpot (I did it in a frying pan), heat up the oil over medium high heat to 375 degrees.
- While the oil is heating, in a gallon ziploc bag, combine flour, sugar, salt, pepper, and paprika. Seal it and shake to combine well.
- Throw the chicken bites into the ziploc bag, close it, and shake til all are coated well.
- Using a slotted spoon, fish out the nuggets and shake off excess flour and place on a clean plate.
- Before you start frying, prepare a plate by lining sheets of paper towels to drain the nuggets after frying.
- When ready, place about 10-12 nuggets in the oil and let cook for about 5 minutes (but it also depends on the size of your nuggets).
- Remove nuggets from oil with a spider strainer or slotted spoon and set on lined plate to drain. Continue until all nuggets have been cooked.
- Serve hot with dipping sauce and/or ketchup.
*recipe from: Coupon Clipping Cook
These turned out really good. Slightly crispy and flavorful. The best part is that they are baked rather than fried like the potatoes you get at fast food places. And, I got to use my mandolin again! :)
Ingredients:
(serves 3)
- 2 whole russet potatoes (medium size)
- 2 whole large red potatoes
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon pepper
- ¼ teaspoon dried parsley
- ¼ teaspoon dried rosemary
- 2 tablespoons olive oil
- 1 tablespoon grated parmesan cheese
- Preheat oven to 375 degrees F.
- Rinse the potatoes and dry them off with a paper towel.
- Slice the potatoes at a slight diagonal. (a mandolin is perfect for consistent slices) You want them about a 1/2 inch thick.
- Add the potato slices to a large bowl.
- Next add the herbs and spices.
- Then add the olive oil.
- Mix all of the ingredients together so the olive oil, herbs, and spices evenly coat both sides of the sliced potatoes.
- Lay the potatoes on to a cookie sheet.
- Try to lay the potatoes as flat as possible on to the cookie sheet rather than stacking the potatoes on top of one another.
- Next sprinkle more of the herbs and spices over the potatoes if you have extra. Then top the potatoes with the grated parmesan cheese.
- Bake in a preheated oven for about 20 minutes or until the thinnest pieces are a golden color.
*recipe from Hello Cupcake by: Karen Tack
These aren't necessarily something that you would get at a fast food restaurant, but they go along with the chicken and potato entree. They were so easy to make and I was really impressed by how much they look like a dinner rather than a dessert!
Ingredients:
- box mix of your favorite cupcake flavor (or you could be ambitious and make your cupcakes from scratch)
- ingredients listed on the box to make the cupcakes
- vanilla frosting
- caramel syrup
- yellow Starbursts
- corn flakes cereal
- white chocolate chips
- Make the cupcakes according to the directions on the box and let cool.
- Melt the chocolate chips. Pour the melted chocolate into a Ziploc bag and snip a small corner off the bottom of the bag. Pipe the chocolate into a bone shape on a piece of wax paper. Put the bone shapes in the fridge to harden.
- Crumble the corn flakes in a bag until they are crumbs.
- Frost the mashed potato cupcakes with the vanilla icing. Drizzle the caramel sauce over the icing to look like gravy. Add a yellow Staburst in the center to look like butter.
- For the chicken cupcakes;
- Cut a triangle shaped piece off one of the un-frosted cupcakes.
- Frost the top of a cupcake and put the triangle piece of cake on top with the point of the triangle on top (this will be the part of the chicken drumstick that is sticking up where the bone will be inserted).
- Frost the triangle cake piece.
- Coat the entire top of the cupcake in the crushed corn flakes.
- Insert the white chocolate bone into the top of the cupcake.
