Wednesday, December 22, 2010

And a lil bit of chicken fried....

 K... SO here we go! This is pretty darn simple start out with Chicken breast you will want it boneless and skinless other than that it does not matter what brand.
1 Package Chicken breast
Panko bread crumbs (or you can get away with crunched up rice crispies)
Garlic powder
pepper
pepperika
salt
3eggs
milk
oil
You are going to want the chicken fully defrosted:
 Prep your bread crumbs by putting them in a bowl (or dish) and add 1tsp of garlic pepper and pepperika
 then take your eggs and add 1/8th a cup of milk and take a fork and whisk WELL.
 hmm well there are the spices... yup!!
 AHHH the oil.. you will want to eat that up in the pan. On med high ok?
 set up should be about so:
 stab the chircken (yes chircken) with a fork and dip in the eggwash fully cover it and then let drip for a bit
 then drop it into the bread crumbs and press it into the crumbs turning it over to coat alllll sides
 wala...
Finished!!! Put them on a plate that is covered with either napkins or paper towels to drain off the excess oil.
 
Btw the chicken freezes well so..... MAKE AHEAD!!! :-D Save on some work! Pop it into the oven for a few mins to dethaw and heat up. And your one day that you cooked ahead pays off.

Tuesday, December 21, 2010

cinnamon oat pancakes

Ok so these are the BEST pancakes EVER.  Also they are very healthy... there are 1/2 as many calories and all that good stuff! Oh they also freeze amazingly. Make a few batches, stick them in freezer bags in portions that you know you will eat and Wala!!  Any who......
Makes 20
  • 2 cups all-purpose flour (spooned and leveled)
  • 1/4 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 cups old-fashioned rolled oats (orrrr 2 cups of wheat flour)
  • 2 cups milk
  • 2 large eggs
  • 1/4 cup vegetable oil
  • butter for pan
  • Also... if you want to add cut up bannanas or frozen blueberries it is super yummy....

Directions

  1. In a food processor, combine flour, sugar, baking powder, salt, cinnamon, and  oats and pulse a few times to coarsely grind oats. In a large bowl, whisk together milk, eggs, and oil. Add dry ingredients and whisk just until moistened.
  2. Heat a large skillet (nonstick or cast-iron) or griddle over medium. Lightly butter pan or skillet. Using 2 to 3 tablespoons (or more) for each pancake, drop batter in skillet and cook until a few bubbles have burst,(on the surface of the pancake batter) 1 to 2 minutes. Flip pancakes and cook until browned on undersides, 1 to 2 minutes more. Repeat with more butter and batter.