Month: May 2020

Butter Milk Drumettes

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Ingredients: 4 Servings 12 (11/4 pounds) chicken drumettes Kosher salt Freshly ground black pepper 1 cup buttermilk 2 tablespoons curry powder 1 table spoon red pepper flakes 1 tablespoon onion powder  1 tablespoon garlic powder 1 1/2 teaspoons cayenne pepper  1 tablespoon dried Cilantro  ½ Cup all-purpose flour ½ cup plain breadcrumbs 2 teaspoons freshly ground black pepper Vegetable oil for frying Kosher Salt for seasoning Method:  Season the chicken on all sides with salt and pepper, to taste, and put in a 1-gallon size resealable plastic bag or clear white bowl.  In a small bowl, whisk together the buttermilk, curry powder and cayenne pepper until smooth. Pour the buttermilk mixture over the chicken and seal the bag. Refrigerate for 3 hours or cook immediately. Breading:  Mix the flour, breadcrumbs, paprika, salt, and pepper in a medium bowl.  Pour in enough oil to fill the pan about 1/3 of the way in a heavy bottom saucepan. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 325 degrees F. (If you don’t …

Zucchini & Eggplant Lasagna

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Ingredients 1/4 cup olive oil 1 Eggplant 3 Zucchini, sliced into 1/3-inch-thick rounds 1/2 teaspoon kosher salt, divided 1/4 cup freshly grated Parmesan 2 teaspoons anchovy paste 2 tablespoons capers, drained 1/4 teaspoon dried oregano 1/4 teaspoon red pepper flakes 1 vine-ripened tomato, seeded and diced Method:  Heat a large skillet over medium-high heat. Add half of the olive oil and heat until it shimmers. Add half of the zucchini slices, so they lay in one single layer. Cook until deep golden brown. Sprinkle with 1/4 teaspoon salt. Flip each slice and cook an additional 4 minutes to brown the other side. Remove to a paper towel-lined plate and continue with the remaining oil, zucchini, and salt. Place drained zucchini on a platter and sprinkle with the Parmesan. Remove the zucchini.  Turn off the heat. Then,  leave 1 tablespoon of oil in the skillet. Add the anchovy paste and break apart with a wooden spoon until it dissolves, and smells toasted. Add the capers, oregano, red pepper flakes, and tomato. Squeeze in the lemon juice …

Banana Chia Pudding

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  Ingredients I Cup of Milk, 1/4 cup chia seeds, 1 tsp honey, 1 tbsp cocoa powder, 1 ripe banana, 1/4 tsp vanilla extract, pinch of salt, and add chocolate chips to taste.  Directions Mash the bananas with a fork in a bowl. Then, measure milk and add to the bowl. Measure and add Chia seeds to the bowl. Mix milk and Chia seed well, until Chia is mixed into the milk. Then wait a few minutes for the Chia pudding to settle and mix again. Check to make sure there are no clumps and don’t refrigerate it until it is clump-free. Measure and add all the remaining ingredients. Divide Chia pudding between two mason jars. Place into the fridge for at least 2 hours or up to 4 days.  Garnish with chocolate chips. Enjoy! EDIT MONTHLY ARCHIVE Monthly ArchiveSelect Month May 2020  April 2020  March 2020  February 2020  January 2020  December 2019  November 2019  October 2019  September 2019  August 2019  July 2019  June 2019  March 2019  February 2019  December 2018  July 2018  CATEGORIES CategoriesSelect CategoryAWE TVBooks, QuotesCommunity EventsCreative WarriorCreativityFavorite PlacesFavorite Quotes & BooksFavorite RecipesLatest HighlightsLife StylePhotographyRecipeTest KitchenTravel StoriesTravelsUncategorizedWellness SHEILAISMS   …