- 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 each breast 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.
Monday, July 30, 2012
Friday, July 27, 2012
Monday, July 23, 2012
But he still had fun.
Friday, July 20, 2012
Wednesday, July 18, 2012
A few weeks ago we visited a nearby farm for their annual Blueberry Festival. We've gone a couple times in the past and Colin always looks forward to it so that he gets to pick his own blueberries! The timing couldn't be more perfect because it's always the last Saturday in June, meaning it's always near his birthday. He likes to think they're throwing him a special blueberry birthday party and who am I to doubt him?!
This year we came home with more berries than ever before because I was determined to do more than just eat them by the handful. I wanted to bake, freeze, blend, and pop a few in my mouth along the way. Well, unfortunately the heat had other plans and while we still got more than last year, we weren't able to get enough to freeze.
We did get enough to bake with and even though I voted for a pie, muffins won out by a landslide 3-1 vote. Luckily, I had discovered my new go-to blueberry muffin recipe back in May for my Mother's Day brunch, so I was set. This is really the only blueberry muffin recipe you need. It's versatile in that I swap out at least half of the all-purpose flour with 50/50 white-wheat blend, I don't use quite as much sugar as called for, and the blueberries can either be fresh or frozen. The best part is that you can whip up the batter ahead of time and then just bake up fresh, hot muffins whenever you want! There's nothing better than a piping hot baked good!
source: King Arthur Flour
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup (4 tablespoons) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup sour cream or plain yogurt
- 1 1/2 cups blueberries, fresh or frozen
- coarse white sparkling sugar for garnish (optional)
1) Preheat the oven to 375°F. Line a muffin tin with papers, and grease the papers.
2) In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.
3) In a large bowl, beat the butter and sugar with a hand-held or stand mixer, until light, fluffy, and almost white in color. Start the mixer at low speed until the ingredients are incorporated, then gradually increase speed to medium-high until the desired color and texture are reached.
4) Scrape down the bowl to make sure all the butter is incorporated, then add the eggs one at a time, beating well after each addition.
5) Add the vanilla and sour cream or yogurt, and mix until incorporated.
6) Add the dry ingredients and mix on low speed just until the batter is smooth. It will be thick.
7) Fold in the berries by hand.
8) Scoop the batter into the prepared muffin cups, using a heaping 1/4-cup for each. Sprinkle with regular granulated or coarse white sugar, if desired.
9) Bake the muffins for 18 to 24 minutes, until a cake tester inserted in the center of one comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a rack.
A few tips from King Arthur:
- If you're using frozen berries, mix them into the batter while still frozen. They'll turn the batter a streaky blue color. They'll also increase the baking time by as much as 5 minutes.
- Take the muffins out of the baking pan as soon as you can. Leaving hot muffins in the pan creates steam that will toughen the muffins as they sit.
- To make handling baked muffins easier, use a potholder to tilt the hot pan at a 45° angle. The muffins will tilt enough that you can lift them out of the cups easily. Place them on a rack to finish cooling.
- You can use any kind of fresh berry, dried fruit, diced peaches, bananas, or nectarines in this recipe. Canned blueberries are fine, but drain them well first and make sure you have 1 3/4 cups of berries.
- Substitute a flavored yogurt, like vanilla or strawberry, in place of the sour cream
Tuesday, July 17, 2012
Monday, July 16, 2012
Friday, July 13, 2012
|Channeling you inner Al Bundy|
Monday, July 9, 2012
- 2 ears fresh corn
- 1 teaspoon salt
- 1 cup uncooked quick-cooking grits
- 1 cup (4 oz.) shredded Cheddar cheese
- 2 teaspoons minced canned chipotle pepper in adobo sauce (I left out)
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 1 garlic clove, pressed
- 1/2 teaspoon freshly ground pepper
- 1 pound peeled, jumbo raw shrimp with tails (1 6/20 count), deveined
- 16 (6-inch) metal skewers
- 1 pt. grape tomatoes
- 1/2 (8-oz.) package fresh mushrooms, quartered
- 1 small green bell pepper, cut into 1-inch pieces
- 1/3 cup chopped fresh cilantro
1. Preheat grill to 350° to 400° (medium-high) heat. Grill corn, covered with grill lid, 10 minutes or until done, turning once. Cut kernels from cobs. Discard cobs.
2. Bring salt and 4 cups water to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits. Cook, stirring occasionally, 8 minutes or until thickened. Stir in corn kernels, cheese, and chipotle pepper (if using). Cover and keep warm.
3. Stir together olive oil and next 3 ingredients in a large bowl. Toss shrimp with olive oil mixture; let stand at room temperature 3 minutes.
4. Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers alternately with tomatoes, mushrooms, and bell peppers.
5. Grill kabobs, covered with grill lid, 4 to 5 minutes on each side or just until shrimp turn pink. Serve kabobs with grits, and sprinkle with cilantro just before serving.
Friday, July 6, 2012
Colin and Sawyer may not look much alike, but they sure do share many of the same attributes. They both suck their thumbs (although Colin is trying to kick the habit since he turned 5), they are both very loud and screech and scream for fun, they are both very active and have to keep moving to avoid getting into trouble, they both love to be snuggled and loved on, and perhaps the biggest similarity, they both LOVE to eat! Specifically corn! Without prompting, they both began eating it the same way - holding it by themselves and eventually vertically, so as to not miss a single kernel!
Colin, Summer 2009
And the vertical flip.
Sawyer, Summer 2012
The same vertical flip!
The end result is always the same, an empty cob.
Thursday, July 5, 2012