Crispy, Crunchy, Non Greasy Fried ChickenWhat is the secret to this crispy, crunchy, non greasy fried chicken? I know you won’t believe it, so I’ll tell you now…..plain club soda, although I used zero calorie tonic water here…still, the family reviews were great! Now, I have to keep making it.Well, they buy the chicken, I cook it! Back to the stove!Simply put, all this is, is coating your chicken in a spice blend, dipping it in a liquid mixture of flour, egg, spices & clun soda, then coating that with another coating of flour, let it rest for about 2 or 3 minutes, then fry in oil for 12 minutes. You need to let it drain for a few minutes when you remove it from the oil.The oil I used was Smart Balance, cholesterol Free, oil Blend.The spices I used are: salt, white & black pepper, onion powder, garlic powder, parsley, adobo seasoning, mustard powder, and smoked paprika.Make enough spices to equal one full cup. Set aside half of them.Combine spices and with 1/2 cup of them, rub them into the chicken.•Set two large bowls up.•In one add 2 cups of all purpose flour•in the second, add 2 cups of all purpose flour. add an egg, then add club soda and keep adding it until it thickens, not a soup, but thick enough that you see it will coat the chicken when you dip it into it. Then add the other 1/2 cup of the spices and mix well.Dip the chicken into the liquid mix first, let it drain a few seconds, then dip it in the flour bowl. I have found that if you use a spoon to coat the chicken it helps, make sure the chicken is as heavily coated as you can. Set it aside to rest for about 2 or 3 minutes.•Heat oil in pot to 350 degrees. Place chicken in pot and cook for 12 minutes. Turn chicken over every 5 minutes.•After 12 minutes, the chicken should be done. Try one piece, if it’s not done return to pot and cook for another 5 minutes, then check it again. Repeat process until you are satisfied it is done.•When it is done, place it on a rack to drain and cool for 3-5 minutes.•Serve•Be sure to use a high sided pot so oil doesn’t splatterSee how I made it here: Crispy, Crunchy, Non Greasy Fried Chicken
Garlic Mashed CarrotsOuick, easy, fast!• If you have not tried these, you are missing one of the most delicious ways to make, serve and eat carrots! These are DELICIOUS!I took 12 carrots, cut the ends off, washed them, cut them into 1 inch pieces, (I always leave the skin on), placed them in salted boiling water for a good 15 minutes, to make sure a fork goes all the way through them easily.• Drain, (hint, save the water as a base for soup), place in a food processor and process until they are very smooth.• Add 2 cloves of chopped or diced garlic, process for one minute.• Serve hot with butter• DELICIOUS!• Suggestion: each time you make them, try once with garlic, once with cinnamon (use 1/8th teaspoon), maple syrup (easy on the syrup, a little goes a long way) or other seasonings..combine them for even more flavor combinations.See how I made them here: Garlic Mashed Carrots
Easy Crustless Vegetable QuicheSo easy, So good….4 eggs, 1/4 cup each: green pepper, scallion, onion, broccoli, cauliflower, apple•4 small cloves of garlic•1 tablespoon chopped fresh ginger•1 small piece of jalepeno, chopped•1 cup of cheese (your choice)•1/2 cup parmesan cheese•1 level teaspoon cinnamon•1 teaspoon salt•Add all vegetables including garlic and ginger to pan, saute for about 3 minutes•whip the eggs in a bowl, add the vegetables from the pan•add salt and cinnamon•pour into greased pie pan. sprinkle parmesan cheese on top•bake in oven at 350 degrees for 30 minutes…check to make sure it doesn’t burn..let rest for a few minutes…serve. great taste with the cinnamon and garlic.See how I made it here: Easy Crustless Vegetable Quiche
RutabagaQuick & Easy!•Delicious, peel the skin, cut into cubes, boil, when soft, drain water, churn in food processor, serve hot.They come out looking like mashed potatoes, but with a delicious taste!•Serve with butter, a touch of salt & pepperSee how I made mine here: Rutabaga
