All Grown Up: Chicken Fingers for Adults - Food on Shine By David Sax for SAVEUR magazine. This article was first published in Saveur in Issue #141. Though upscale versions of childhood comfort foods-peanut butter and jelly, corn dogs, s'mores-have colonized restaurant menus, there's one glaring exception. Chicken fingers, the ubiquitous kids' entrée, get little respect. Related: Spaghetti 12 Different Ways » Mitzi's Chicken FingersChicken fingers came about in the late 1970s, and they proved to be the perfect utensil-free food for picky children. Related: In Praise of Soft-Cooked Vegetables » Still, as popular as chicken fingers are, the consensus among adult eaters was that the food was child's play and would never grow up. But the generation gap is murkier than it appears. Related: Charleston Soul Food Recipes » Related: Deconstructing a Chicken » Unlike the uniform fingers most places serve, Mitzi's are thin, short, and slightly gnarled by the fryer's heat. Related: Carving a Chicken » INSTRUCTIONS 1. 2.
- StumbleUpon Watermelonade Recipe at Epicurious photo by Roland Bello yield Makes 1 gallon (serves 16) active time 30 min total time 30 min You would be hard-pressed to find something more refreshing than watermelon. Garnish: lemon slices; mint sprigs Preparation Cut watermelon flesh into 2-inch chunks and discard rind. Cooks' note: Watermelonade can be made 1 day ahead and chilled, covered. Pumpkin and Blue Cheese Soup Last week Kate Nash was in Boston and I had some friends over for dinner before the show. Feeling inspired by one of her songs, I decided to make pumpkin soup. A friend of mine told me about a pumpkin and blue cheese soup which he had recently on vacation in the Dominican Republic. He said that it was the best soup he ever had, so naturally I had to try it! The lyrics to her song don't actually have anything to do with pumpkin soup. Bacon first, then take it out. Use the bacon fat for the onions and carrots. Pumpkin simmering Pureeing the soup from a few steps back so I don't get it on my shirt! This is a very blue and orange post. Bit more cheese and some of the bacon floated on top. Chop and cook 3 strips of bacon until crispy. Oh yea, and Kate Nash Rocked!
Simple Ideas That Are Borderline Crafty (35 Pics) Click Here For More Amazing Ideas 20 Alcoholic Beverages Inspired By The Harry Potter Series Crockpot BBQ Beer Chicken What is up with beer and me lately? I can’t get enough of the stuff. If I’m telling the truth, I really enjoy cooking with beer much more than I like drinking it. Best flavor ever. Basically, I love replacing water with alcohol. And now… a peek into what a mess my kitchen appliances really are. You don’t even want to see my stand mixer. Look at that bun. I don’t think it’s a stretch to say that this is the best chicken I have ever made in the crockpot. People… I live with a man who seriously eats chicken at least five days a week for lunch and dinner. So, I’m convinced it’s a combination of the perfect marriage between beer, spices (I freakishly love onion powder and smoked paprika together… give it a whirl) and sauce (Bone Suckin‘ is the best) that makes this so amazing. Or is that just me? Crockpot BBQ Beer Chicken serves about 8-10 3 pounds boneless, skinless chicken breasts (about 6 large) 1 tablespoon onion powder 1 tablespoon smoked paprika 1 teaspoon garlic powder 1/2 teaspoon salt Notes: 1.
FREE Online Rhyming Dictionary Two Fat Als » Green Tea Mint Lemonade When I asked Alex what we should say about this soothingly refreshing beverage, he responded that we should call it a “delicious summer treat.” But for Al, everything is a delicious summer treat. I might have gotten the same response if I’d inquired about beer or grilled salmon. Me, for one. Predictably, this Green Tea Mint Lemonade is the exception. Ingredients (serves 6-8): 1/2 cup packed fresh mint 1 cup sugar 2 cups water, divided 1 cup fresh lemon juice 8 cups iced green tea (or other iced tea) Instructions:Combine mint leaves, sugar and 1 cup water in a small saucepan, then bring to a boil, stirring occasionally. Leave a Reply
Healthy Baked Chicken Nuggets Chunks of all white meat chicken breasts coated in breadcrumbs and parmesan cheese then baked until golden. An easy chicken recipe your whole family will love. What can be more kid friendly than chicken nuggets, even the pickiest kids like them. Serve them with ketchup, bbq sauce or whatever you like to dip your nuggets into. Kids love finger foods or anything you can eat with toothpicks so when my daughter was young I would make her a dish of bite sized goodies she liked such as tomatoes, olives, pasta, etc. and served them with toothpicks and she always cleaned her plate! Once I'm in breading mode I usually make breaded zucchini sticks as well and bake them all at the same time along with some pasta and a salad for a complete meal. Double these for more or make half for less servings. Ingredients: Preheat oven to 425°. Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.
泥だんご Japanese German by Kayo, Fumio ・・・・2002/3(Japanese version) 2003/12(English version) translated by MES mystery tomato miracle [Items you must have] 1.Nice weather of 2-3 days duration, completely dry soil, a small quantity of water, and your trustful hands. 2.Company with whom you can chat and work together. 3.A soft material such as a dry dust cloth (a safe place on which you can rest the ball) [Items you will find it convenient to have] 1.Plastic bags (cheep transparent bags for cooking) 2.Polishing cloth (Jersey or cheap stockings are the best) Wet the soil as shown in the picture, compress it hard with the hands, and make a ball that serves as the core. The principle is to forget about shining and to concentrate on making something round. During <the first 2-3 minutes> the surface of the ball is sufficiently wet, and occasional rough handling is permitted. <The next 30-40minutes> is the stage of making a smooth surface. a variety of roughness click to a smooth sphere ...
elephantine: the baked mac and cheese My favorite thing to eat, hands down, is noodles. Italian, Chinese, Japanese, Thai... whatever way you make it, I like it. But mac and cheese is high up there on the list, especially baked mac and cheese. Is there anything more comforting? First things first: cook the pasta. Next up: the béchamel sauce. ...and milk. So, back to the butter. Whisk. Gradually pour in the milk and continue to whisk. Reduce the heat, add the cheese, and keep mixing that melty-yummy-goodness. Did someone say garlic? Your macaroni is probably growing impatient. I've been playing this trick on myself recently: substitute a portion of the pasta with veggies. I like using individual ramekins instead of one larger casserole dish, because it allows you to add in whatever veggies and spices you like without offending anyone else. The last (and most important) step: breadcrumbs. Pop the ramekins in the oven. The first bite. (Nothing more to say. 1.
Thing in a Jar Thing in a Jar 7 inches by 4 inches, mason jar Pictured above is the Thing in a Jar that's usually sitting in my office at work. The coolest thing about the Thing is that everyone responds to seeing it by asking questions. Where did I find it? The Thing in a Jar is made out of Sculpey, acryllic paint and rubber cement. This is the third Thing in a Jar I've made. Here's a conceptual sketch I made of this Thing before I sculpted it. 1.5 by 2.5 inches, ballpoint pen Usually when I make a Thing in a Jar, I try to keep the shape ambiguous enough so that the viewer cannot really pin down exactly what they're looking at. The glass jar acts as a physical barrier, preventing the viewer from directly accessing its contents. I think this is much cooler than, for example, a painting, which basically has this big implicit sign hanging off of it that says, "I am just a painting of an object, not the object itself. Viewers of The Thing in a Jar do not have this preconception. Update OK here's what you do.