Noah is our little monster (at 6 months). He loves to growl when we ask him what a monster says. He’s so funny!
And these are his sweet, adorable little claws.
Not the monster and claws you were originally expecting to see huh? Well, I’ll get to those. There are just thousands, yes thousands, of pictures of our little man so I can always seem to find an appropriate one (or two or three) for almost any post or story I want to write. And I just can’t resist sharing them with you all.
A lot of the time when I see something really cute and creative, it just doesn’t end up looking as great when I make them. Happily, this was not the case when I made these Monster Claws for dinner recently. They really do look like severed monster fingers. Not only did they look good but they tasted great too. The cornflakes provided a nice crunch so that they almost seemed fried and were still pretty healthy. I’m sure any kiddo would love helping make and eat these creepy little fingers.
recipe from Halloween Food, Fun & Crafts
2 Tbsp. all-purpose flour
1 Tbsp. plus 2 tsp. Cajun seasoning, divided (I used a garlic seasoning)
1 lb. boneless, skinless chicken breasts, cut lengthwise into 3/4-inch strips
1 1/2 cups cornflakes, crushed
2 Tbsp. green onion, chopped
3 eggs, lightly beaten
1 red, yellow or orange bell pepper, cut into triangles
1. Preheat oven to 425 degrees F. Lightly grease baking sheet. Place flour and 2 tsp. seasoning in large resealable bag. Add chicken and seal; shake to coat chicken.
2. Combine cornflakes, green onion and remaining 1 Tbsp. seasoning in shallow dish; mix well. Place eggs in separate shallow dish.
3. Dip chicken strips in eggs. Roll in crumb mixture until well coated. Place on prepared baking sheet.
4. Bake 12-15 minutes or until no longer pink in center.
5. When chicken in cool enough to handle, make 1/2 inch slits in one end. Place bell pepper triangle into slit to form claw nail. Serve with dipping sauce or alongside pasta.