If you think that ketchup is a food group, or believe everything is better with ketchup, today’s recipe is for you. Feeding your kids and your inner child something tasty in the same meal is possible because of one ingredient.
Ketchup… no kidding!
Ketchup is one of America’s favorite condiments especially for kids who eat 50 percent more than adults. This, I think, could change after tasting Sun Dried Tomato Ketchup from Traina Foods. I’m traditionally not a ketchup girl, but Traina sent me a bottle of theirs and so I said…”why not give it a try?” I love creating recipes and meals, so this posed a great challenge.
I was pleasantly surprised because Sun Dried Tomato Ketchup isn’t like any ketchup I ever tasted. It’s tart and slightly sweet, yet mildly spicy (not hot) and aromatic.
Traina Foods’ rich and savory ketchup is loaded with vitamins A, B and C and contains high concentrations of lycopene (an antioxidant which may help prevent some forms of cancer and heart disease). It is gluten free and contains less sugar and less sodium than regular ketchup. But the best part is all the tomatoes used in Traina Ketchup are grown, dried and processed right here in California.
This recipe takes 20 minutes, which makes it an easy weeknight meal. Serve with a simple green salad and corn on the cob.
Chicken Nuggets with Sun Dried Tomato Ketchup
- 1/4 cup all-purpose flour more as needed
- 1/4 cup almond flour/meal more as needed
- 1- 1/2 pounds boneless chicken cut into 1-inch pieces
- 4 tablespoons grapeseed oil or any neutral oil
- Salt and pepper to taste
- 2 tablespoons finely chopped garlic
- 2 tablespoons finely chopped shallots
- 1/8 teaspoon cayenne pepper optional if feeding kids
- 1 cup Sun Dried Ketchup from Traina Foods
- 2 tablespoons red wine vinegar
- 1 small lime cut in half
- Fresh basil leaves - chopped for garnish optional
Place the flours in a large bowl and mix together. Toss the chicken in the flour until it is lightly dusted.
Put 2 tablespoons oil in a large skillet, preferably nonstick, and turn heat to medium-high. When the oil is hot but not smoking, add chicken in one layer. (If oil smokes, it will taste bad.)
Sprinkle with salt and pepper and cook until the chicken is golden on one side, about 4 minutes. Toss the chicken until just about done: smaller pieces will take 5 minutes total, larger pieces about 10. Transfer to a plate. Remove pan from the heat and let it cool for a moment.
Add the remaining oil to the pan and return it to medium high heat. Add the garlic, shallots and the cayenne pepper and cook, stirring, for about 2 minutes. Add the ketchup and the red wine vinegar and stir; cook until ketchup bubbles then darkens slightly, about 2 minutes, stirring regularly.
Return chicken to the pan and stir to coat with the ketchup sauce.
Transfer to a serving dish, squeeze lime juice over the chicken, adjust the seasoning, garnish with the basil leaves if you like, then serve.
Because I can’t end this blog without some cheeky ketchup humor, here is Uma Thurman’s tomato joke from Pulp Fiction.
“Catch up” with you later.
…and then she paused 4 thought