This is a great local summer fruit salad
Dice up peaches, nectarines, red and black plums
Chop up some crystalized ginger and sprinkle on fruit salad
Drizzle with honey
Serve with a dollop of lemon yogurt!
This recipe wins for the longest title! I contemplated adding in the fact that these chicken fingers are oven baked but adding two more words would be a little much, right? I digress. Back to the food. I’ve always wanted to try to make my own chicken fingers at home but for some reason I never did, until now that is. What I love most about doing this blog is that it forces me to try new things and experiment more in my humble kitchen. These chicken fingers are crusted with almonds and panko bread crumbs and are crunchy and satisfying. I soaked them overnight in buttermilk to tenderize them and served them with a quick and spicy honey mustard dipping sauce. This meal is a breeze to put together and can be enjoyed by kids and adults.
Yields: 4 servings
- 1 lb chicken breast cut into thin strips
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Yes, going to try this!!!
My mom had linked this recipe to me on Facebook and we tried it a few months ago. OMG, it is absolutely yummy. The first night I make it, I make egg noodles and we use the sauce and pour that over the noodles. Then when everyone is done, I shred everything that is left and mix it with the sauce. It makes the best sandwiches.
- 4-6 pieces boneless skinless chicken breasts (fresh or frozen)
- 1 bottle BBQ sauce (The recipe I have called for Sweet Baby Ray’s, we always use that but with Carter’s stomach problems I am going to switch to a gluten free one, bbq sauce really bothers his stomach)
- 1/4 c vinegar
- 1 tsp. red pepper flakes(I have never used them)
- 1/4 c brown sugar
- 1/2 – 1 tsp. garlic powder
1. Mix BBQ sauce with vinegar, red pepper flakes, brown sugar and garlic…
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perfect for this time of year
Editor’s note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of Southern food. Today’s contributor, Virginia Willis, is the author of cookbooks “Bon Appétit, Y’all” and “Basic to Brilliant, Y’all.” She is a contributing editor to Southern Living and a frequent contributor to Taste of the South. She also wrote Eatocracy’s most-commented post of all time.
In this series for the Southern Foodways Alliance, I am examining iconic Southern foods that so completely belong to summer that if you haven’t relished them before Labor Day, you should consider yourself deprived of the entire season. My plan is to share a little history and a few recipes that I hope you will enjoy.
Fresh tomatoes are only ever good in summer. There is nothing as wonderful as the full, rich, almost wine-like flavor of a vine ripe…
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Gazpacho is a cold soup from Andalucía, in southern Spain. Many food historians believe that it is derived from a Roman dish made with bread and water flavored with olive oil and salt. The name gazpacho may come from the Latin word, caspa, meaning “fragments” or “little pieces”, which refers to the bread crumbs, an essential ingredient in the Andalusian version. The bread not only thickens the soup, but also makes it more filling. Tomatoes, considered today as classic ingredient in gazpacho, was not added to the soup until the discovery of the New World.
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