If you love Salad, then you’re going to love this Kale Superfoods Salad.Read More...
A great tasting and moist Chicken Sandwich. What makes this sandwich stand out from the rest is marinating the chicken breasts in buttermilk before breading and frying. The chicken stays moist on the inside and crispy on the outside.
8 Boneless/Skinless Chicken Breast Cutlets
1/2 cup Buttermilk (see below to make your own)
2 Eggs, beaten
1/4 cup whole milk
1 cup Organic Flour
2 Tbs. Organic Powdered Sugar
1 tsp. Paprika
1 tsp. Sea Salt
1/2 tsp. Fresh Cracked Black Pepper
1/2. tsp. Garlic Powder
1/2. tsp. Celery Salt
1/2 tsp. Onion Powder
1/2 tsp. Thyme
1/2 tsp. Rubbed Sage
1 cup Melted Ghee (preferred) or cooking oil of preference
Place cutlets in zip lock bag, add Buttermilk. Marinate for 2-4 hours, then discard buttermilk.. Beat eggs in medium size bowl, add whole milk and whisk until combined. In a second bowl, combine flour, sugar and spices. Heat ghee in a large, deep cast iron skillet to 350º F. Dip each cutlet in egg mixture, coating evenly. Let excess drip off, then coat in flour mixture. Fry in batches of 3 cutlets. Do not over-fill the skillet or cutlets will not crisp up. Fry for 5 minutes per side, then remove to a drying rack that has been placed in a foil lined baking sheet, keeping warm in a 200º F. oven until all cutlets are fried. Serve on buns with pickle slices.
Pairs great with Kale Superfoods Salad
For Homemade Buttermilk: 1/2 cup of whole milk, 1/2 Tbs. of fresh lemon juice, or white distilled vinegar. Let sit at room temperature for 10 minutes.
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The perfect combination of sugar and spice, always a big hit!Read More...
It’s the season of giving! I’m sitting at my laptop still wearing my Christmas-themed flannel pajamas and fuzzy socks, listening to Bing Crosby crooning Christmas carols, on a chilly, early December morning.
I’m thinking about Christmas and making plans. I have so many ideas dancing around in my head… just like those proverbial sugarplums!
Then I had an epiphany. I’m going to dedicate the next few weeks of blog posts to: ‘Gift giving from the heart’. I love to give and receive homemade gifts. To me, homemade gifts are the best, because they are given with love straight from the heart. Not to diminish the value of store bought gifts, they also come from the heart, and take time and money to procure, but when I have the time and resources, I prefer giving homemade gifts.
Also, I will feature ways to ‘give back’ and ‘Pay it Forward’ for the next few weeks as well, like this Reverse Advent Basket, to help make it an Altruistic Season of Giving.
Finally I will be giving a few gifts to my blog followers.
I’m a Young Living Essential Oils Distributor. I’ll be sharing some gift ideas incorporating essential oils, and also giving away some free essential oils samples.
So let’s get started, here’s the first gift idea:
The perfect combination of sweet and spicy! What makes these pecans, besides the combination of brown sugar, butter and spices, is the toasting of the pecans in a dry cast iron skillet before adding the rest of the ingredients. The toasted flavor really comes through. These are always a big hit when I make and/or give them as a gift.
Makes 1 lb.
1 16 oz. bag Pecan halves
1 tsp Kosher Salt
1/4-1/2 tsp ground Cumin (I use somewhere in the middle)
1/2 tsp Cayenne Pepper (maybe a pinch more, if you like a little heat)
1/2 tsp dried ground Orange Peel
(Combine above in a small bowl and set aside.)
4 TBS Unsalted Butter
1/4 cup Dark Brown Sugar
2 TBS Light Brown Sugar
2 TBS Water
Toast pecans in a large cast iron skillet over medium-low heat until fragrant, 4-5 minutes, being sure to stir frequently to keep from scorching.
Add 4 TBS unsalted butter and stir until melted.
Add the spice mixture and stir to combine.
Add 1/4 cup dark brown sugar, 2 tablespoons light brown sugar, and 2 TBS water to the pan.
Adjust heat to low, stirring frequently until the mixture thickens – about 5-7 minutes.
*recipe adapted from Alton Brown.