Almond crusted chicken fingers with honey mustard dipping sauce

A side of kimchi

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

Ingredients:

  • 1 lb chicken breast cut into thin strips 

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Crock pot BBQ chicken

Yes, going to try this!!!

A Mom of Many

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.

bbq

Ingredients

  • 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

Directions

1. Mix BBQ sauce with vinegar, red pepper flakes, brown sugar and garlic…

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Clouds

005

Some clouds are more than 10 miles tall

Summer foods: Tomatoes

perfect for this time of year

Eatocracy

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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andalusian gazpacho

daisy's world

Andalusian Gazpacho

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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The World’s Top 10 Best Ways to Recycle Corks

very cool

Cherry Amaretto Ice Cream

annie's cooking lab

Cherry Amaretto Ice Cream ~ Annie's Cooking Lab

Ben and Jerry’s Cherry Garcia ice cream has always been a favorite of mine, and I’ve been dying to try making it at home. As soon as I saw a bag of fresh cherries in the grocery this spring I grabbed them up and immediately started on a batch of this ice cream. Pitting all the cherries takes some time, but it’s worth it! The amaretto flavor comes through really well in the ice cream and pairs wonderfully with the fresh, sweet cherries.

Cherry Amaretto Ice Cream 

Ingredients

  • 1 cup whole milk
  • 3/4 cup sugar
  • 2 cups heavy cream, separated
  • pinch salt
  • 6 egg yolks
  • 3 cups pitted and chopped fresh cherries, separated.
  • 2 tbl. amaretto liqueur
  • 3/4 cup chopped dark chocolate
Directions
  1. Combine the milk, sugar, 1 cup of cream and salt in a saucepan over medium heat. Place the egg yolks in a separate bowl. When the milk…

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