This was a fun recipe to make. When I started with the lemon sauce, the amazing smell really came to life. When I was frying the chicken, I actually caused a tiny fire to start, so please always be very careful when frying with oil. Never let your oil get too hot it smokes and watch if it should spill or splatter over the pan onto the hot cooking surface, which will cause a flame. If that does happen, pour soda over it.
Back to the super delicious recipe…… My first bite, I was like “Oh my gosh, these are amazing!” The lemon in the buttermilk mixture gave the chicken a little kick of lemon flavor, and the chicken is great this way. But the best part is the lemon sauce that you drizzle over your chicken, or you can dip it in the sauce. Mouth watering. This recipe is a must try for everyone! Kids and adults will love these, I guarantee it.
- 1 Jar (10 ounces) Lemon Curd
- 1 cup Chicken Broth
- 1/4 teaspoon Ground Ginger
- 1/2 teaspoon Soy Sauce
- 1 cup Buttermilk
- 1 tablespoon Grated Lemon Peel
- 2 1/2 cups All-Purpose Flour
- 2 cups Cornstarch
- 2 pounds Boneless Skinless Chick Breast
- Vegetable Oil
- Thaw the Chicken and cut into strips.
- Combine lemon curd, chicken broth, ginger, and soy sauce in a saucepan on medium heat.
- Stir until lemon curd has dissolved.
- In a shallow bowl or pan, combine flour and cornstarch.
- in another shallow bowl combine the buttermilk and the lemon peels.
- In a large skillet heat oil.
- Dip the chicken into the buttermilk mixture.
- Then roll chicken into flour mixture.
- Once oil is warm place a few strips of chicken into the oil, and cook about 3-4 minutes on each side or till golden brown.
- Drain on paper towels.
- Serve with lemon sauce over the top of the chicken strips.
This is one of my grandma’s favorite things to eat. My mom and I went over to her house to make them for her and she decided to be part of the process and help. It was a challenge having all three of us in the kitchen, but we made it work.
When making pigs in a blanket, most people think to use beef for the meat. We decided to use Turkey. When we were at the store we were looking at both beef and turkey, and in comparison, the beef had 14g of fat and the turkey only had 4g of fat. Based on that information, it was easy to make a choice. This is a great recipe to use for finger food at a party its simple and quick to make.
2 1/4 cups Bisquick
2/3 cup milk
1/4 cup flour
1 regular package of little smokies, beef or turkey
4 Tablespoons butter
4 Tablespoons white flour
2 cups milk
1 cup shredded cheddar cheese
1. Preheat oven to375 degrees
2. Using a fork, mix together the Bisquick with 2/3 cup milk until a soft dough forms.
3. Roll out the dough on a floured surface and also use the flour to keep the rolling pin from sticking.
4. Roll this out to a rectangle shape as best as you can, to about 1/4 inch thick.
5. Slice the rectangle lengthwise, and then cut small triangle shapes.
6. Lay the little smokie on the large end of triangle, and then roll.
7. Place on a cookie sheet sprayed with Pam and place in oven till golden brown.(about 10-12 minutes)
Procedure for cheese sauce:
1. Melt butter in a pan over medium heat.
2. Mix together the milk and flour till combined.
3. Over med/high slowly whisk or stir until smooth and it thickens, stirring constantly.
4. Stir in the shredded cheddar cheese until all melted.
5. Salt and pepper to taste.
This bruschetta is a fast and easy h’orderve you can make. This recipe only took me 10 minutes to make from start to finish! It not only tastes good, but with the tomato and the garlic it’s also healthy for you. You can use many different types of bread for this recipe; I chose sour dough bread because it;s my favorite type of bread and it adds a little flavor to it as well.
2 Large Tomatoes
2 Garlic Cloves
3 Leaves Fresh Basil
½ cup Extra Virgin Olive Oil
1 tablespoon Pepper
½ tablespoon Salt
1 Sour dough Baguette (or any flavor you desire)
1. Slice tomatoes into small tiny little pieces. Remove the juice and seeds from the inside of the tomato.
2. Finely chop the garlic.
3. Chop the basil.
4. Put the tomato, basil and garlic into a bowl.
5. Add in the oil, salt, and pepper.
6. Combine all together.
7. Cover the mixture and let it sit in the refrigerator for about a hour.
8. Slice the baguette, and toast the pieces.
9. Spoon the mixture onto the baguette, and its ready to serve.
These little tasty bites are perfect for a party or just to eat as a snack.
|Cream Cheese, softened
||1 package ( 8 Ounce)
|Dry Italian salad dressing mix
||1 package (.7 ounce)
|Dried dill weed
- In a medium bowl, mix together the cream cheese, mayonnaise and Italian dressing mix.
- Refrigerate for at least 6 hours, or preferably overnight.
- Spread the cream cheese blend onto slices of French bread.
- Top with a cucumber slice, and sprinkle with dill.
- The cream cheese mixture keeps for about a week in the refrigerator.
This was passed down to me from my mother. This recipe was her childhood favorite that originated from the cold winters of Minnesota. All I can say is that it is YUMMY!
It’s also quick and easy. As easy as a grilled cheese sandwich.
Bread- whatever kind you desire. From white to hearty wheat, they all work.
Marshmallow cream- Regular marshmallows, large or small can also be used.
Butter or margarine, softened.
- Heat your skillet or large pan to a medium heat.
- Spread peanut butter on one slice of bread. Use a thin to medium spread.
- Spread the marshmallow cream over the peanut butter. Again, adjust to desired amount.
- If you use small marshmallows, just lay those over peanut butter.
- If you use large marshmallows, slice in half and place those over peanut butter.
- Spread softened butter or margarine on second slice of bread and place on top.
- Place the sandwich buttered side down on skillet.
- Gently butter the other top while its cooking in the pan.
- Flip when bottom is golden brown and continue until second side is toasted.
- Place on plate and slice in half.
Serve with plenty of napkins ~ its gooey delicious!