Reblogging Recipes

Crockpot Honey Bourbon Chicken Yield: 4...

Sun, 09 Dec 2012 15:45:13 -0500

Crockpot Honey Bourbon Chicken

Yield: 4 servings

INGREDIENTS:

1 lb. boneless, skinless chicken thighs, about 5

Salt and pepper

1 cup of honey

1/2 cup of low sodium soy sauce

1/4 cup ketchup

2 tbsp. vegetable oil

2 cloves of garlic, minced

1/2 cup diced onion

1/4 tsp. red pepper flakes

Cornstarch

Sesame seeds

INSTRUCTIONS:

Place the chicken thighs in the crockpot insert and sprinkle salt and pepper on both sides.
In a medium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes. Stir to combine well. Pour over the chicken in the crockpot.
Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours.
When done, remove chicken from stock pot and cut into chunks. Prior to putting the chicken back in the stockpot, combine some cornstarch in water and whisk it into the crockpot to thicken up the sauce a bit. Throw the chicken back in and stir around to recoat the chicken in the sauce.
Serve hot over a bed of white rice (optional) and sprinkle some sesame seeds on top.

Olive Oil Béchamel Although Julia Child taught me to add hot...

Sun, 09 Dec 2012 14:14:40 -0500

Olive Oil Béchamel

Although Julia Child taught me to add hot milk to the roux when making béchamel, I later learned that the milk should be cold or at room temperature. If the liquid is too hot, the roux won’t have time to properly disperse in the liquid before the mixture comes to a boil; this is what causes sauces to lump.

But the main thing to watch for here is scorching. Stir often with a rubber spatula, especially at the bottom and edges of the pan, so that the mixture doesn’t stick and begin to burn. If it does, immediately pour the sauce into another pot and continue to cook over very low heat.

2 tablespoons extra virgin olive oil

2 tablespoons finely chopped shallot or onion (optional)

2 tablespoons flour

2 cups low-fat (1 percent) milk

Salt to taste

Freshly ground white or black pepper

1. Heat the oil over medium heat in a heavy medium saucepan. Add the shallot or onion, and cook, stirring, until softened, about three minutes. Stir in flour, and cook, stirring, for about three minutes until smooth and bubbling but not browned. The paste should have the texture of wet sand. Whisk in the milk all at once, and bring to a simmer, whisking all the while, until the mixture begins to thicken. Turn the heat to very low, and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 minutes, until the sauce has thickened and lost its raw flour taste. Season with salt and pepper. Strain while hot into a heatproof bowl or a Pyrex measuring cup.

Variation: Substitute vegetable stock for the milk for a vegan version of this sauce.

Yield: Makes 1 1/2 cups

Advance preparation: You can make a béchamel up to a day ahead of using it. Keep in the refrigerator. If you lay a sheet of plastic or wax paper directly on the top, there is less chance that a skin will form. If it does, whisk vigorously when you reheat the béchamel and the sauce should be as smooth as it was when you made it. Thin out if necessary with milk or stock.

Nutritional information per 1/4 cup serving: 86 calories; 5 grams fat; 1 gramsaturated fat, 5 milligrams cholesterol; 6 grams carbohydrates; 0 grams dietary fiber; 43 milligrams sodium (does not include salt added during cooking); 3 grams protein

Baked Chicken Penne with Pesto and Chevre (serves 4) 1...

Sun, 09 Dec 2012 14:12:00 -0500

Baked Chicken Penne with Pesto and Chevre

(serves 4)

1 tablespoon olive oil
3 chicken thighs, skinless and boneless
salt and freshly ground black pepper
1/2 onion, finely diced
1/2 cup white wine
1 1/2 cups water
1 tablespoon flour
2 tablespoons pesto
75g chevre
1 cup cherry tomatoes, halved
320g penne

Heat the olive oil to medium heat in a small dutch oven. Sprinkle the chicken with salt and pepper and brown on both sides. Remove to a small bowl and add the onion. Reduce heat to medium low and sweat the onion until soft, stirring regularly. Add the wine and bring the heat back to medium. Simmer until wine is reduce by half. Add the chicken, with any juices, back to the pot along with the water. Bring to a simmer, cover and reduce heat to low. Allow to braise for 40 minutes.

While the chicken is cooking heat a large pot of water to a boil. Add the salt and cook the pasta until it is al dente. Quickly drain and run under ice cold water until cooled. Set aside.

After 40 minutes, remove chicken to cutting board and roughly chop. Pour juices into a measuring cup. Allow to sit for 5 minutes and then spoon the fat back into the pot. Turn the heat on to medium and whisk in the four. Cook over medium heat for 3 minutes, whisking. Whisk the liquid back in and bring to a simmer. Simmer for 10 minutes. Reduce heat to low and whisk in the pesto and half of the goat cheese. Once melted and combined add in the chicken and the cherry tomatoes. Taste and adjust with salt and pepper as necessary.

(Make ahead : Cool the sauce and pasta separately, toss together in an oven safe casserole along with the remaining goat cheese and refrigerate. Place in a cold oven, turn the heat on to 350F and bake for 35 minutes.)

Toss with the pasta and pour into a casserole dish. Crumble the remaining cheese through it and stir. Place in the oven and bake for 20 minutes or until bubbly. Serve hot.

Prep Time: 10 minutes | Cooking Time: 80 minutes | Total Time:90 minutes

Boozy Pumpkin White Hot Chocolate {Two Ways} White hot...

Sun, 09 Dec 2012 14:10:00 -0500

Boozy Pumpkin White Hot Chocolate {Two Ways}

White hot chocolate with all the flavor of spicy pumpkin pie and a little booze for good measure.

Author: Minimalist Baker

Recipe type: Beverage

Cuisine: Cocktail

Serves: 2

Ingredients

1/2 cup white chocolate chips (or chopped)
2.5 cups milk (I used 2%)
1/4 cup pumpkin puree
1/4 tsp pumpkin pie spice
1 ounce Kahlua or 1/2 ounce Bourbon
whipped cream and caramel for topping (optional)

Instructions

In a saucepan over low-medium heat, melt the chocolate chips and 1/2 cup of the milk, whisking often (about 3 minutes).
Once melted, add the rest of the milk, the pumpkin and the pumpkin pie spice and stir vigorously to incorporate.
Pour a small amount of the hot chocolate into two serving glasses, add one ounce of Kahlua OR one-half ounce of bourbon (bourbon is much stronger in taste). Top off with hot chocolate, stir and then top with whipped cream, caramel sauce and more pumpkin pie spice (optional).

Notes

* Use non-dairy milk and non-dairy white chocolate to make this recipe vegan friendly.

isnteverything: Red Lentil and Tofu Curry Serves 4 1 medium...

Sat, 01 Dec 2012 13:58:56 -0500

isnteverything:

Red Lentil and Tofu Curry

Serves 4

1 medium onion or 3 large shallots, finely chopped

2 garlic cloves, minced

1-inch piece fresh ginger, peeled and minced

1 cup red lentils, rinsed and drained

3 tablespoons olive oil

5 cups water

1 pound extra-firm tofu

2 teaspoons cumin seeds, or substitute ground cumin

2 teaspoons curry powder

1/4 teaspoon cayenne pepper

2 teaspoons salt, plus extra to taste

Freshly ground black pepper to taste

(Optional) 1 tablespoons fresh cilantro or parsley for garnish

Accompaniment suggestions: Rice, pita, or crusty bread.

Heat 1 tablespoon of the oil in a large pot. Cook the onion, garlic, and ginger over medium-low heat, stirring, until the aromatic and the onions are softened, about 2 to 3 minutes.

Add the lentils and water and bring the liquid to boil. Reduce the heat to medium-low and simmer, uncovered, until lentils are soft enough to fall apart, about 20 minutes.

While lentils are boiling, rinse and drain the tofu. Trim the ends off and cut into 1/2-inch cubes. Gently press the tofu with paper towels to remove excess moisture.

In a wok or large skillet, heat the remaining 2 tablespoons of oil over medium-high heat until hot but not yet smoking. Add the tofu cubes and leave them untouched for about 1 minute so they can lightly brown on one side. Then gently stir-fry for another 1 to 2 minutes. Add the cumin, curry, cayenne, and salt. Cook for another 1 minute, then transfer the tofu mixture into the pot with the lentils.

Cook the curry for another 4 to 5 minutes to allow the flavors to meld. Adjust the seasoning with salt and pepper. Remove from the heat and garnish with cilantro or parsley if using. Serve with rice, pita, or crusty bread.

5 Ingredient Coconut Curry Author: Pinch of Yum Prep time: 5...

Sun, 18 Nov 2012 21:50:17 -0500

5 Ingredient Coconut Curry

Author: Pinch of Yum

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 3-4

Ingredients

1 can coconut milk
2 tablespoons red curry paste
2 small heads broccoli (and/or other veggies of choice)
1 can chickpeas, rinsed and drained
½ tablespoon cornstarch dissolved in 2 tablespoons cold water
optional: minced garlic or onion

Instructions

Saute broccoli (and onion/garlic if you’re using it) in a tablespoon of oil. After a few minutes, add the coconut milk and let simmer for 5-8 minutes. The broccoli should soften but still be tender-crisp.
Add the curry paste to the pan and whisk it until it combines with the coconut milk. Add the chickpeas.
Bring to a slight boil and add the cornstarch. Boil for about a minute, then reduce heat and let cool slightly. Sauce will thicken as the mixture cools.

Red Curry Lentils Author: Pinch of Yum Prep time: 15...

Sun, 18 Nov 2012 21:48:00 -0500

Red Curry Lentils

Author: Pinch of Yum

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 6

Ingredients

1½ cups lentils, rinsed and picked over
½ large onion, diced
2 tablespoons butter
2 tablespoons red curry paste
½ tablespoon garam masala
1 teaspoon curry powder
½ teaspoon turmeric
1 teaspoon sugar
1 teaspoon minced garlic
1 teaspoon minced ginger
a few good shakes of cayenne pepper
1 14 ounce can tomato puree
¼ cup coconut milk or cream
cilantro for garnishing
rice for serving

Instructions

Cook the lentils according to directions. Drain and set aside.
Melt the butter in a large saucepan over medium high heat. Add the onion and saute for a few minutes until fragrant and golden. Add all the spices (curry paste, garam masala, curry powder, turmeric, cayenne, sugar, garlic, ginger) and stir fry for 1-2 minutes. Add the tomato sauce; stir and simmer until smooth.
Add the lentils and the cream. Stir to combine and simmer for another 15-20 minutes (the longer, the better)! Serve over rice and garnish with cilantro.

Notes

Even better the next day! For a vegan option, sub oil for butter.

TWO INGREDIENT RECIPES

Tue, 13 Nov 2012 16:13:40 -0500

TWO INGREDIENT RECIPES

Turkey Meatballs in Spicy Tomato Basil Sauce with...

Thu, 01 Nov 2012 14:21:00 -0400

Turkey Meatballs in Spicy Tomato Basil Sauce with Burrata

Ingredients

For the meatballs:
1 pound 93% lean ground turkey
1 egg
2 tablespoons breadcrumbs (can leave out if GF)
1 teaspoon dried oregano
2 tablespoons fresh basil, minced
1 teaspoon cumin
1 teaspoon dijon mustard
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
For the sauce:
2 cups tomato sauce or your favorite pasta sauce (marinara works well)
4-5 large basil leaves, chopped
1 teaspoon oregano
1/2 teaspoon red pepper flakes
Optional: 2 cups sliced mushrooms
4-6 ounces of Burrata cheese, cut into large pieces

Instructions

Preheat oven to 400 degrees F.
In a large bowl, combine the turkey, bread crumbs, egg, minced basil, garlic salt, oregano, cumin, dijon mustard, black pepper, cayenne, and red pepper flakes. Mix together and roll into 1 inch meatballs. You will end up with anywhere between 16-22 meatballs.
Bake meatballs for 15 minutes.
While the meatballs are baking, make the sauce. Heat a large skillet on medium-low and add tomato sauce and oregano. At this point you can add any herbs or additional ingredients such as mushrooms or red pepper flakes if you desire. Sauce will thicken.
Once meatballs are done baking, add them to the skillet; spoon the tomato sauce generously over the meatballs and add the basil.
Place the Buratta randomly in the tomato sauce and/or over the meatballs; continue cooking on medium-low for 5 more minutes or until the cheese has melted into the sauce.
Serve meatballs over grain or pasta of choice. Would also be great over spaghetti squash.

Enchilada Chicken & Quinoa Stuffed Bell Peppers 3 bell...

Thu, 01 Nov 2012 14:19:52 -0400

Enchilada Chicken & Quinoa Stuffed Bell Peppers

3 bell peppers, cut in half and seeded

1 cup cooked quinoa

1 pound ground chicken or turkey

1/2 cup cilantro, plus more for garnish

1/2 onion, diced

1/3 cup egg whites

1 teaspoon garlic powder

2 teaspoons cumin

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup red enchilada sauce, plus more for topping (I typically use 1 can)

1/2 cup reduced fat cheese of your choice (I like colby jack)

Directions

Preheat oven to 375 degrees F. In a large bowl combine chicken, quinoa, egg whites, onion, cilantro, garlic powder, cumin, salt, pepper, and enchilada sauce. Mix well.
Stuff each pepper half with the mixture. Top pepper with 1 tablespoon of enchilada sauce and 1 tablespoon of cheese. Bake for 45 minutes.

Serves 6

Dal Nirvana Total Recipe cost: $3.39 Servings Per Recipe: 6 Cost...

Mon, 01 Oct 2012 18:29:00 -0400

Dal Nirvana

Total Recipe cost: $3.39

Servings Per Recipe: 6
Cost per serving: $0.57
Prep time: 10 min. Cook time: 1 hr. Total: 1 hr. 10 min.

INGREDIENTS
1 cup dry brown lentils
1 can (15 oz.)crushed or diced tomatoes
2 cloves garlic
1 inch fresh ginger
1/2 tsp cayenne pepper
1/2 tsp cumin
2 Tbsp butter
to taste salt and pepper
1/2 cup evaporated milk or cream
1/4 bunch fresh cilantro

STEP 1: Place the lentils in a pot and cover with a couple inches of water. Bring to a boil over high heat and boil until tender (about ten minutes). Drain the lentils in a colander.

STEP 2: While the lentils are boiling, mince the garlic and peel and grate the ginger (use a small cheese grater). Return the drained lentils to the pot (medium heat) and add the butter, ginger, garlic, cayenne, salt and pepper.

STEP 3: Add the can of tomatoes and one cup of water. Stir it all together, bring it to a simmer then reduce the heat to low. Put a lid on the pot and let it simmer for half an hour. The mixture should be soft and thick after a half hour. If it is not, continue to simmer, adding more water if it dries out. You want the end product to be thick, not watery.

STEP 4: Stir in the evaporated milk or cream and garnish with fresh, chopped cilantro. Serve over rice or with naan bread for dipping!

Cheap recipes

Sat, 08 Sep 2012 23:43:34 -0400

Cheap recipes

Revolutionary Mac & CheeseSource: Cate’s World...

Sat, 08 Sep 2012 23:27:00 -0400

Revolutionary Mac & Cheese
Source: Cate’s World Kitchen adapted from White on Rice

Ingredients:
2 cups dried pasta
2 1/2 cups skim milk**
1 cup loosely packed cheddar cheese, shredded by hand
1 tsp salt
1/4 tsp dijon mustard, can omit and substitute nutmeg instead (for either, start with a little and add more to taste)
1/4 tsp. cayenne pepper (optional) (plus black pepper and/or smoked paprika, whatever)

Directions:

In a small saucepan, add pasta and milk. Bring to simmer, then reduce heat to low and cook for 20 to 25 minutes, until pasta is soft, stirring frequently and ensuring milk does not boil.

Turn heat off, add cheese & salt & and stir to combine. Stir in the mustard or nutmeg & cayenne a little at a time, to taste. Cover and let stand for a couple of minutes, then stir again and serve. If not creamy enough, add milk a little at a time, and gently stir.

If you would like to bake it at this point, place in a baking dish and top with a generous sprinkling of cheese. Bake at 375 degrees for approximately 10 minutes until cheese has melted.

As a side dish this makes enough for 4 people with no leftovers (can easily be doubled).

Notes:
*This recipe is a bit tricky and depends greatly on the kind of cheese and noodles you use. I have found that the shells work better than the elbow macaroni as they don’t absorb as much of the milk. It also depends greatly on the heat of your stove.

*Hand shredding the cheese instead of using pre-shredded bagged cheese works better in this recipe as it melts easier and helps some with the graininess. Also, this recipe is best eaten right away and not as good when reheated.

*Also, I’ve found that mac & cheese can depend greatly on your personal preference. Some like creamy, some like baked, others like cheesy. I love thinner, cheesier mac & cheese that is more like the blue box. For that reason, this recipe is my new favorite and go-to mac & cheese recipe. For those that love a thicker, heartier mac & cheese, then this one is the one for you.

*Several commenters below have loved adding broccoli, diced tomatoes or jalapeno to give the mac & cheese a little more zing and amped up flavor. Also to help with the creaminess several have added in a bit of cream cheese or yogurt.

**Edited 6.13.12: I remade this recipe and found that by starting with 2 1/2 cups milk, the mac & cheese was a better consistency and didn’t get so thick.

———————————

Alt directions:

STEP 1: Combine the dry macaroni and 2 cups of milk in a medium pot. Place a lid on top and bring it up to a boil over medium/high heat while occasionally stirring.

STEP 2: As soon as it reaches a boil, reduce the heat to low and let simmer until the pasta is tender (about 10-15 minutes). Make sure to stir often during this process to keep the pasta from clumping or sticking to the bottom of the pot. Promptly replace the lid each time to help hold in the moisture.

STEP 3: Once the pasta is soft and has absorbed most of the milk, season with salt, pepper, paprika, and dijon, or the spices of your choice. If the mixture begins to look dry, add the remaining 1/4 cup of milk.

STEP 4: Turn the heat off and stir in the shredded cheese. Serve immediately.

“The One” Chocolate Mug Cake Total Recipe cost:...

Sat, 08 Sep 2012 23:23:00 -0400

“The One” Chocolate Mug Cake

Total Recipe cost: $0.29
Servings Per Recipe: 1
Prep time: 3 min.
Cook time: 1 min. Total: 4 min.

INGREDIENTS
2 Tbsp all-purpose flour
2 tsp unsweetened cocoa powder
2 tsp sugar
1/4 tsp baking powder
a pinchsalt
Tbsp vegetable oil
Tbsp milk
1 Tbsp peanut butter

STEP 1: In your mug, stir together the dry ingredients (flour, cocoa powder, sugar, baking powder, and a pinch of salt). Make sure there are no clumps.

STEP 2: Stir in the vegetable oil and milk until the mixture is smooth. Drop a tablespoon of peanut butter into the center and push it down into the batter.

STEP 3: Microwave on high for one minute and then enjoy!

(Microwave power varies slightly, so you may want to experiment with the cooking time, give or take 5-10 seconds. One minute is a good place to start).

Spicy Noodles Total Recipe cost: $2.04 Servings Per Recipe:...

Sat, 08 Sep 2012 23:18:00 -0400

Spicy Noodles

Total Recipe cost: $2.04
Servings Per Recipe: 2
Cost per serving: $1.02
Prep time: 5 min. Cook time: 10 min. Total: 15 min.

INGREDIENTS

4 oz. lo mein noodles

2 Tbsp butter

1/4 tsp crushed red pepper

1 large egg

1 Tbsp brown sugar

1 Tbsp soy sauce

1 Tbsp sriracha (rooster sauce)

1 handful fresh cilantro

1 sliced green onion

STEP 1: Begin to boil water for the noodles. Once the water reaches a full boil, add the noodles and cook according to the package directions (boil for 5-7 minutes).

STEP 2: While waiting for the water to boil, prepare the sauce. In a small bowl stir together the brown sugar, soy sauce, and sriracha.

STEP 3: In a large skillet melt 2 tablespoons of butter over medium-low heat. Add the red pepper to the butter as it melts. Whisk an egg in a bowl and then add to the melted butter. Stir gently and cook through. Once the egg is done cooking, turn off the heat.

STEP 4: When the noodles are tender, drain the water and then add them to the skillet with the cooked egg. Also add the prepared sauce. Turn the heat on to low to evaporate excess moisture, and stir until everything is coated well with the sauce. Sprinkle the sliced green and cilantro leaves (whole) on top and serve!

Not a food, but a food product

Wed, 05 Sep 2012 15:51:25 -0400

Not a food, but a food product

Bean recipes

Wed, 29 Aug 2012 23:01:00 -0400

1 can of cannellini or butter beans, rinsed to remove salt and that weird sludge
1 tbsp lemon juice
1 tbsp olive oil
½ tsp salt
½ tsp red pepper flakes
1 clove of garlic, CRUSHED

Stir all the ingredients together. In a total of three minutes, you have a bangin’ ass lunch! Go wild with additions if you want. You’ve got your protein covered, so veggies or herbs or cheese or all of the above work really well. Today I’m having mine with tomato and some mozzarella. Tomorrow could be:

2 cups (equal to 1 can) shucked edamame
1 tbsp rice wine vinegar
1 or ½ tsp sesame oil (this stuff is so strong — you don’t need a whole tablespoon!)
½ tsp salt OR soy sauce
½ tsp red pepper flakes
1 tsp fresh grated ginger

Maybe toss in some steamed, diced carrots and rice noodles?

Cannellini beans, kale cooked in olive oil with garlic and/or red pepper, parmigiano, over whole wheat pasta or brown rice. Or, the same thing but with fava beans and spinach.

I like to saute onion and garlic just until they are soft and then add a can of drained black beans and cook them until they are hot. Done. Best dinner ever. Especially if you add an egg or some avocado and pickled onion.

I also love drained chickpeas fried just a little with curry powder and salt, red onion added at the end just to get soft, topped with parmesan cheese and lemon juice.

Supa-fast refried black beans - chop up 3-4 cloves of garlic, heat 3 or 4 tablespoons of oil (olive, veggie, whatever - just do you) in a nonstick pan, add garlic and cook until it smells nice, then a tablespoon of cumin for 30 seconds. Once that’s all lovely, dump in a can (not a 14 oz can - the big one) of black beans. Splash some orange juice on them and add salt and cayenne pepper to taste. Mush with spatula while cooking. Cook until they look tasty. This recipe is particularly helpful for all you vegetarians out there - no secret pork in your refried beans.

Herb Cream Cheese Scrambled Eggs As far as cream cheese goes -...

Wed, 01 Aug 2012 22:50:59 -0400

Herb Cream Cheese Scrambled Eggs

As far as cream cheese goes - we used Organic Valley cream cheese, but Lynn also mentionedNancy’s cream cheese is cultured, nice, and spreadable.

Also, feel free to play around with the herbs you use. Mainly, just keep in mind that you want tons of herbs and green onions in the cream cheese. Think herbs with cream cheese rather than cream cheese with herbs.

8 oz / 225 g cream cheese, room temperature
4 tablespoons chopped herbs - equal parts thyme, tarragon, oregano
6 green onions, with greens, chopped
1/3 cup (big handful) chopped chives
fine grain sea salt and freshly ground pepper
1 tablespoon unsalted butter
3 eggs, well whisked
plenty of toast, for serving

Place the cream cheese in a medium bowl, add the herbs and mash with a fork until the herbs are evenly distributed. Add the green onions, most of the chives, a generous pinch of salt, and mash until those are incorporated as well. Set aside.

Melt the butter in a skillet over medium-heat. Add the eggs and let them set a bit. Use a spatula to fold them over themselves, let them set a bit again, and repeat until they are nearly cooked to your liking. Remove from heat, add 2 dollops of the cream cheese (roughly a tablespoon each) to the skillet, count to ten, then stir a bit more to work the cream cheese into the eggs. Serve sprinkled with the remaining chives, salt and pepper to taste, and toast on the side.

Serves 2, feel free to scale up with more eggs if you have more people to feed.

Prep time: 5 min - Cook time: 5 min

Chick-Fil-A Copycat Prep time: 40 mins Cook time: 5 mins Total...

Wed, 18 Jul 2012 15:14:55 -0400

Chick-Fil-A Copycat

Prep time: 40 mins

Cook time: 5 mins

Total time: 45 mins

Serves: 2

Ingredients

1 boneless, skinless chicken breast
1/4 cup pickle juice (sour dill is my favorite)
1 egg
1/4 cup milk
1/2 cup flour
1 tablespoon powdered sugar
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon celery salt
1/4 teaspoon dried basil
Optional: up to 1/2 teaspoon cayenne pepper for a spicy sandwich
Oil for frying (about a cup)

Instructions

Wrap the chicken loosely between plastic wrap and pound gently with the flat side of a meat tenderizer until about 1/2 inch thick all around.
Cut into two pieces, as even as possible.
Marinate in the pickle juice for 30 minutes to one hour (add a teaspoon of Tabasco sauce now for a spicy sandwich).
Beat the egg with the milk in a bowl.
Combine the flour, sugar, and spices in another bowl.
Dip the chicken pieces each into the egg on both sides, then coat in flour on both sides.
Heat the oil in a skillet (1/2 inch deep) to about 345-350.
Fry each cutlet for 2 minutes on each side, or until golden and cooked through.
Blot on paper and serve on toasted buns with pickle slices.

Avocado Mac and CheeseServes 6, adapted from Two Peas and Their...

Mon, 16 Jul 2012 15:25:27 -0400

Avocado Mac and Cheese
Serves 6, adapted from Two Peas and Their Pod

Ingredients

10 oz elbow macaroni
2 cloves garlic, minced
2 avocados, peeled and pitted
2 tbsp fresh lime juice
1/3 cup chopped cilantro
salt and black pepper, to taste
2 tbsp butter
2 tbsp all-purpose flour
1 cup almond milk (or regular milk)
2 cups shredded lowfat cheddar cheese

Instructions

Bring a large pot of salted water to a boil. Cook the elbows in it until al dente, then drain and set aside.
Combine the garlic, avocados, lime juice, and cilantro in the food processor and pulse to combine until smooth and creamy. Season to taste with salt and black pepper. Set aside.
In a small saucepan, melt the butter over medium heat. Add in the flour and stir into the butter until it forms a paste. Whisk in the milk until smooth. Stir it with a wooden spoon until it starts to thicken. Add the cheese and stir until melted and creamy.
Place the macaroni in a large bowl. Add in the avocado sauce and stir to combine. Stir in the cheese sauce. Season to taste with salt and black pepper. Serve warm.

*The mac and cheese is best eaten the first or second day but won’t keep for much longer than that.