Tender Chicken Nuggets

Ingredients

* 1 cup crushed cornflakes
* 1/2 cup grated Parmesan cheese
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/8 teaspoon garlic powder
* 1/4 cup prepared Ranch salad dressing
* 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
* Additional Ranch dressing

Directions

1. In a shallow bowl, combine the first five ingredients. Place dressing in another bowl. Toss chicken cubes in dressing, then roll in the cornflake mixture. Place in a greased 11-in. x 7-in. x 2-in. baking pan.
2. Bake, uncovered, at 400 degrees for 12-15 minutes or until juices run clear. Serve with additional dressing for dipping.

Kim's Favorite Spring Salad

6 cups baby arugula
1 tsp. fresh lemon juice
1/8 tsp. kosher salt
2 Tbsp. olive oil
1 avocado
shredded parmesan

Toss together arugula, avocado, lemon juice, and salt.
Drizzle with oil and toss to combine well.
Top with parmesan.

Ruby Radishes

1 T. butter
1 bunch radishes
1 t. sugar
1⁄2 t. red wine vinegar
2 T. fresh dill
Fresh ground black pepper , to taste

Melt the butter in a skillet over medium heat, add the radishes, tossing to coat with the butter. Cover the pan and cook for 4 minutes, shaking occasionally. Add the sugar and vinegar and toss over medium heat for 1 minute. Sprinkle with dill and season to taste with pepper. Serve immediately.