Fried Chicken Fingers, in 25 minutes ( or so)

My husband is from Texas originally. One of his favorite “comfort foods” happens to be Fried chicken. If you would have told me five years ago that I’d be deep frying anything, let alone chicken, I would have told you that you were crazy. I would have thought you were really ignorant. And I probably wouldn’t have talked to you any more, as I would have found myself to be far more superior than you. It shows you what I know. You see I grew up in a home where my dad would make breakfast, and I would wear it for the entire day. He fried, bacon, sausage, ham, deer, anything meat related really, until it was smoking and dead. He usually did this frying it in any variation of butter, oil, grease, bacon fat. It created a canvass of an unforgettable odor filled smoke, which inevitably would saturate the entire house, and my clothes. I’d open my bedroom door to start my day, and instantly would curse the fact that my father was such an unhealthy eater…. and because of that, I would have to smell like bacon, all day long. I may have said something to him directly however, the morning breakfast haze made it very difficult to see anything, or anyone. So I just swore I wouldn’t have that, in my home. My sisters and I actually coined a phrase, Ron’s Kitchen. Any kitchen we’d go to that was a “frying” type of place, was referred to as Ron’s Kitchen. It gave a good idea of what type of food was there without saying much more. That said, my husband likes fried chicken, and I now have found myself creating my form of “Ron’s Kitchen” What one will do for love.

Skinless Chicken breast ( sliced in to strips, or you can buy the pre sliced chicken strips)
1 Cup of Flour
1 tbsp of salt ( Lawry’s is best in this case)
1/4 cup parmesan cheese
1 tbsp Cracked pepper

Egg wash ( that is whisked eggs so the flower mixture will stick to the chicken)

One large pot, or whatever will hold your chicken to fry it.
Vegetable oil, to fry….

Heat about 1 quart of oil in a pan.
Coat chicken pieces with egg
Toss chicken in flour mixture, and be sure it is well coated. Place in hot oil for about 7 minutes, remove with tongs or a sieve.

Serve, with white gravy, if you live with and are married to someone from Texas. Vinegar, if you are from Canada. Marinara, if you think you’re italian. Ranch, if you live in the suburbs. Cream of mushroom soup if you’re from MN, but if you do this then you need the crispy onion toppings too.

You can serve it with whatever you want, it’s really good, homemade fried chicken, from Ron’s Kitchen.

Bye for now,

Writtenwell, or well, written.

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Calzones and choices


Choices are good, right? I’d like to think in most situations the power of choice, and actually making a choice is a really great and empowering concept. yes, some choices leave us a little bewildered, but then we gain that great perspective some refer to as wisdom, and hopefully in all of our wisery we don’t make the same bad choice twice. So, choices are good. I’d like to say that is unless you work at Subway, in the Skyway over a lunch hour in Downtown…. If there are ever people reading this who don’t know what a skyway is, it’s a way to get around to all the businesses and buildings on Minneapolis proper, without walking outside. When you live in a place that hovers around below zero temps for about three months out of the year, the skyways are a necessary evil. Think of them as the NY Subway as far as connectivity, only in Minneapolis, and they’re much cleaner, and not to mention the obvious, much smaller too. Now that we’re on the same page there is a Subway restaurant in the skyway. I eat there often, as it is quick. I know exactly what i’m getting, and it’s consistently average… but it’s consistent. It never fails, I get up to the sandwich artist line, there are probably five people working and ten people coming from “being ordered” to ordering thir subway sandwiches “their way”. If I worked for subway, I’d wish for no choices. Here’s why. “I’d like a 6 inch turkey on wheat, wait I mean white, or, no, do you have no fat, low carb, flat bread?” This is all while the line that is growing longer by the second, seems to eagerly await their turn to express their power of choice. ” Would you like cheese?” “Um, no, well yea but only on half.” ” And I want a little lettuce, ugh, not that much, tomatoes, more tomatoes, peppers, can you add a few more peppers, no no that many, olives, and pickles, oh, can I have some more olives, and then just a few more pickles… And just a little ranch, wait do you have ranch, okay yeah, and some mayo, only a little, and just a little olive oil, and that’s it”. “Oh, salt and pepper too.” Seven minutes, one average customer, and the perfectly created choice filled sandwich later, “would you like a value meal today?” ” No, Thank you sooooo much!” One down, 467 more to go, Providing choices, one sandwich at a time. This is one place where choice, is just a bad idea.

On to my recipe:
Calzone:

Pizza dough, rolled out in to a rectangle shape ( it doesn’t have to be perfect, just get close) you don’t want it paper thin, maybe 1/4 inch thick.

Chopped ingredients, I used onions, peppers, boars head pepperoni, and sliced meatballs, lots of mozzarella cheese.

Layer the ingredients in the middle of the rectangular piece of dough, again use your own taste buds and imagination, this is your calzone, you have choices!

Wrap the sides over top of one another and pinch together, be careful not to tear the dough, you don’t want your ingredients spilling out while baking. Seal well and flip over sealed side down. Bake in a pre heated oven, at 425 for 25 minutes or until its a golden brown.

Serve with your favorite marinara sauce immediately.

Enjoy!

Bye for now,

Writtenwell or well, written.


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Lamburgers, roasted garlic red pepper puree and yukon golds with dill

I made Lamburgers, Yes, hamburgers with ground lamb. If you like the distinct flavor of lamb, then these burgers will be a treat. If you’re adverse to a little gamey flavor, then maybe you should stick to the regular hamburgers as you will find these to be a little lame – y. (I’m trying to convey my sense of humor) Either that or, add a lot more salt than I did. And don’t pair it with the velvety, sweet and slightly tart red pepper puree… Which is wonderful for almost anything, except for lamburgers. I’d use a cucumber dill sauce next time, it would’ve been much more well received by the juicy little rounds. I’m not going to say the meal was a wash, because it wasn’t. In fact it was good, possibly even great. Simply put, I typically don’t like lamb, therefore, I don’t prepare or eat it. However, I saw it at the grocery store, and it looked different from the norm, so I wanted to give it a shot.

Basic Lamburgers:

Ground lamb
A few cloves of chopped garlic(minced
one small chopped onion (finely chopped about the size of a clementine, or 1/4 cup)
Breadcrumbs about 1/4 cup
one egg
salt and pepper to taste ( I didn’t add enough salt)
Mix the ingredients together and form into patties ( I made mini lamburgers, because small things are so great, and I’m not even sure why) they look great and are very easy to eat, but go ahead and make the monstrous patty that would make a grill drool. Remember it’s your dinner, your experience, your reputation, and if it doesn’t turn out, you can say it was a bad recipe you got on line. No ownership, no accountability, nothing lost except the cost of the dinner, and quite possibly a few appetites ( depending on how many burgers you’re trying to serve) Set prepared patties aside
Preheat oven to 475
Place red pepper in a pan with olive oil, bake turning every 10 minutes until very soft ( 30 min)
remove form oven and let cool. Once the peppers are cool you can skin them. First remove the seeds, and the stem, then remove the pulp from the skin. Put the pulp in a food processor, add a few splashes of olive oil, a clove or two of garlic, and a pinch of salt ( blend with whatever you have food processor, immersion blender) you want it to be a paste in the end so whatever you have that will produce the desired outcome. So much of cooking has to be improvising, because not all of us have the same equipment, so we have to use our imaginations… and how sweet it is when we try one of our own ideas, and it works!!
Boil Yukon gold potatoes, for about ten minutes, or just until a little tender ( you don’t want them overcooked, otherwise you’ll be making mashed potatoes)
toss slightly boiled yukon’s in a bowl with butter and a few pinches of salt. I like butter, once again, it’s your food… at least two tablespoons… go up from there, or stay at a safe, and decently tasting two.
Broil on high( about 6 inches from heat source) until potatoes are a crisped golden brown. Remove from oven and dust with fresh dill. These were undoubtedly the highlight of this meal as far as I was concerned.
Back to the patties get them cooking:
Okay, so while the patties are being, grilled, fried, broiled, whichever way works best for you ( I fried mine because we live in MN and it’s 7 degrees outside) but if you’re fortunate enough to be able to grill, I recommend it.

After all that, viola Lamburgers, Roasted Garlic and Red Pepper puree, Yukon Golds, with dill.

On a scale of one to ten I give this a 10 on effort and creativity, and I give it a 6 on flavor.

If you try it, let me know what you think.
Bye for now,

Writtenwell or well, written.


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Mini Lasagna Rolls almond, garlic beurre blanc…that turned out… perfectly!!

I started these lasagna rolls yesterday but had to stop due to life happening… like I said it was one of those days. I will save the story for another time. What I am going to tell you is how I made mini lasagna rolls… a little something I though of while making lasagna, rather than throwing out the extra pieces of pasta.

What you’ll need,
Everything you use to make lasagna, meaning, your cheese mixture, noodles and a baking pan.
My lasagna requires:
Ricotta, Parmesan, mozzarella and Romano cheese.
Eggs, basil, oregano, thyme, salt and pepper to taste.
Lasagna noodles.
Almonds, crushed( it’s really easy to crush them with a rolling-pin)

Minin Lasagna rolls, garlic and almond beurre blanc


Once I’m done making the pan of Lasagna, and I;m left with extra noodles I cut them in threes ( length wise)
I use the cheese mixture that’s already been prepared, I like to add sautéed Italian sausage to the cheese mixture, it adds a definite zing to the rolls!
Wrap noodle around about a tablespoon of stuffing. Place seam side down, in lightly oiled baking pan. Cover and Bake at 425 for 25 minutes.

When Lasagna rolls are done baking:
Make a garlic beurre blanc.
Santee garlic and shalots in about 1/4 cup of white wine. Once it cooks down, turn the heat down to low and whisk in chunks of chilled butter, one piece at a time ( use about 5 tablespoons) you may need to add a little heat, to continue melting butter but don’t add too much, you don’t want to break your sauce. Once sauce is finnished to your liking, salt to taste.

Plate lasagna rolls and lightly drizzle with beurre blanc. Top with crushed almonds….

Viola…. You have just made a delicious,gourmet meal!

… and sometimes things just turn out!

Bye for now,

Writtenwell or well, written.


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Mini Lasagna rolls, that didn’t turn out.

I just have to be honest. I had a very crappy day. I don’t need to bore you with the details, but sometimes you or in this case I, Just don’t have the inspiration to ” make it work in the kitchen” which is usually the mentality it takes to consistently yield something really great… despite any errors on my part. That said, I intended on preparing a fried lasagna of sorts, but I had to punt based on my wildly emotional state. I will return to the mini Lasagna rolls soon and I truly hope they are a smashing success.. Tonight however, consisted of eating popcorn, a little chocolate, a few tears, and the unwavering support from my loving husband. Tomorrow is a new day, and thank God for that!

Bye for now,
Writtenwell or well, written.


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