Tuesday, May 22, 2018
Can it be done? Yes, yes it can. And it's delicious.
2-3 large organic chicken breasts (cubed)
PICKLE JUICE FROM A JAR.
(About 1 cup.)
1/2 C. Milk
1 egg, beaten
1/2 C. flour
1/2 C. Almond flour
1 tsp. Paprika
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. Onion powder
1/2 tsp. garlic powder
Avocado Oil for frying the chicken in.
Marinate your chicken in the pickle juice in the fridge for at least 2 hours. When read to prepare, mix the wet ingredients (egg, cashew milk) in one bowl, and mix all the dry ingredients in another. Set bowls next to the stove so you can transfer chicken easily.
Drain chicken, then dip in the egg, then the flour and start frying. I fried on a medium heat, then transferred them to a rack to drip and cool.
Serve with sweet potato fries!!
Friday, December 22, 2017
Thursday, October 19, 2017
Yes, this post is for you, because no one looks at this blog unless I send them here :)
I'm going to put my latest Chili recipe on this post because it's fresh in my mind and the "old" chili recipe isn't what I made. Maybe go buy some Beano, and make this chili.
But other favorites on this site are my Chicken Picatta, Jaime Oliver's Chicken and Leek Stroganoff, and I always come here to get my chicken and dumplings recipe because it's soooo dang good and especially at this time of year.
Anyway. Have fun.
Friday, March 8, 2013
I don't have an actual picture- it doesn't matter. It's not what it looks like that makes it appetizing. But here are some cutie mushrooms that will soon be soup:
5 TB butter, divided
2 leeks, rinsed and chopped
2 large carrots, chopped
6 C chicken broth
2 tsp dill (dried is perfect)
2 tsp salt
1/8 tsp black pepper
1 bay leaf
2 lbs of potatoes, peeled, rinsed and cubed
1 lb fresh mushrooms rinsed and sliced
1/2 C heavy cream
1/4 C flour
Melt 3 TB of the butter in a large sauce pan over med heat. Mix in leeks and carrots, cook for 5 minutes or until softened.
Pour in the broth and season with dill, salt and pepper. Add bay leaf and potatoes and cover, cook for 20 minutes, or until potatoes are soft.
While that is cooking, saute the mushrooms in the rest of the butter and season with a bit of salt. Add the mushrooms to the soup and cook for another 5 minutes. In a small bowl mix the cream and the flour till smooth, stir it into the soup and serve very warm.
Garnish with dill.
Friday, December 21, 2012
Immediately following were many comments asking for the "Chocolate" pumpkin bread recipe, so I thought I should deliver.
"Chocolate" Pumpkin Bread
1 Big can of pumpkin
3 1/2 C. sugar
1 C. oil
1 C. applesauce
4 1/2 C. Flour
1 1/2 tsp. salt
1 1/2 tsp. soda
4 1/2 tsp. cinnamon
1 1/2 tsp. cloves
1 1/2 tsp. nutmeg
1 tsp. ginger
12 oz. chocolate chips
ADAPTATION to make it CHOCOLATE PUMPKIN BREAD:
12 MORE oz chocolate chips and 1/2 C. heavy cream.
Mix all wet ingredients, then in a saucepan over a warm heat, melt the chocolate chips* and cream together till smooth. SLOWLY pour into the pumpkin mixture and incorporate quickly as to temper the eggs... now your batter is chocolate pumpkin!
Then mix in all dry ingredients then the OTHER bag of chocolate chips and bake at 350. Small loaf pans call for 45-50min, and large loaf pans call for 60-70 min. Fill about 2/3 full. It's trial and error, as everyone's ovens are different and they fill the pans up different amounts. So use the "knife in the middle" method and when it comes out dry they should be done. DO NOT OVER BAKE!!
*you could use 3/4 of the the bag of the chips to melt and mix into the batter, and use the rest to sprinkle on top of a couple of loaves....
Monday, November 14, 2011
Oh man. There is no better time of year for this. I've made this a few times, I'm just so busy scarfing it down, I always forget to take pictures. So finally- here is the recipe.
Thursday, November 10, 2011
I finally buckled down, well- I shouldn't say "buckled down" cause I've been wanting to jump on the quinoa bandwagon for awhile. I just finally did it. I'm not one for salads.. so I opted to make a main dish with my quinoa and found these burgers. It was SO SO good, Jack gobbled them up. Though rough at first, I got the hang of it and they ended up really good. They sound super healthy- but after the cheeses and the frying... who knows. But hey- all that fiber and iron can't be a bad thing, right?
1 cup uncooked quinoa
2 cups water
1/2 teaspoon salt*
To cook quinoa:
In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat. Add quinoa and reduce heat to low. Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender. Allow to cool for a few minutes.
*I'm a carnivore. I added half a teaspoon of chicken boullion. Yep.
3/4 cup shredded cheddar cheese (or other variety, if you prefer)
1/2 cup cottage cheese
1/2 small zuchinni, finely grated and squeezed
3 tablespoons all purpose flour
2 green onions, including white parts
1 /2 teaspoon sugar
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon garlic powder
Veggie oil (or olive oil) for frying
In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, zuchinni, eggs, flour, green onions, sugar, pepper, cumin, salt, and garlic powder.
Heat a frying pan and a couple teaspoons olive oil over medium-low heat. Measure 1/4 cup and form into patties about 1/2 inch thick - mixture will be more like a batter. (I find it’s easiest to just drop the mixture from the measuring cup into the pan and slightly flatten it out.) Fry until golden-brown, about 4 minutes on each side. Makes approx. 10 burgers. (for real... I should have halved this recipe...)
I served them warm, with sour cream that had a little garlic salt and onion powder mixed in. It was mouth watering.
*follow up note: I made these again and it was a total disaster. They wouldn't stay together, they spread too much when put in the pan, the oil was FOAMING and it was a total mess. I'm not sure what was different; maybe I didn't squeeze the zucchini enough, maybe I didn't drain the quinoa, I forgot the sugar... I don't know. But it was rough. So my advice on avoiding this fiasco, is to not make them too big, or they'll be hard to turn. And DON'T turn them, till you are able to, and what I mean by that is only turn when they are stiff enough to handle it, which means they may need a good 4 minutes at med heat to cook through enough to stiffen them, without burning them.....
Tricky business. Don't be intimidated though, cause they are SO good..
Saturday, October 22, 2011
(*No, it's not raining today. I copied this post from my other blog, and it was raining on THAT day. But- I did make these today. They are still just as good.)