I do not have children, but many of my friends do, and from what I understand, the struggle to get them to eat can be very real. There is apparently some sort of magic that must be conjured, or special candle that must be lit to get them to voluntarily eat.
When I was visiting friends in the UK a few months ago and the 4 year old asked what I was making for dinner I said ‘chicken fingers.’ His reply? “I don’t like those.” I know little dude – you don’t like anything. But you know what? When they hit the table he said “Oh! I like these.” And asked for seconds. When I made them last month while visiting again? He wanted more.
So, here you go. A picky kid approved recipe for homemade chicken fingers.
- Cut 3 boneless, skinless chicken breasts into 1/2 inch strips (I mean really, who uses other chicken boobs?)
- Mix 3 heaping spoon-fulls of flour, a generous shake of pepper, a few shakes of cayenne pepper and 3 pinches of salt in a dish and dredge chicken pieces – set aside
- Allow the chicken to set for 5-10 minutes and dredge in flour again
- Lightly wisk 2 eggs in a separate bowl
- Add 1 1/2 cups panko bread crumbs to any remaining flour and generouslty reseason with peppers and salt
- Dredge flour coated fingers in egg and then roll in panko, add to hot pan with oil and cook 2 minutes or so on each side until cooked
I bet your kids love them. And if they don’t, take them back to the kid store. You kept your reciept, right?
I am not the biggest fan of corn tortillas. I mean, I guess I like them just fine, but I prefer the flour tortillas myself (you know – closer to that whole bread thing that I love so much). So, when you have 3 dozen corn tortillas in the house and the main tortilla eater is leaving, you make chips. And yeah – I will eat the sh*t out of some corn chips.
- Lightly brush one side of the tortilla with oil and stack.
- Cut the stack in half and then cut in half again, so you have 4 equalish triangles of future chippy goodness.
- Lay evenly on a pan – oil side up – and sprinkle with salt.
- Place in your preheated 400° oven for 8-10 minutes or until crispy.
- Allow to rest for 5-10 minutes to finish crisping up.
- Stuff face.
And then maybe make some nachos with leftover chicken taco meat. Repeat last step of instructions.
You know what makes a great pie crust? Lard. Don’t tell my husband that’s what he’s about to eat.
Rhubarb from the backyard and the last of the freezer strawberries…I can’t wait for it to rest and no longer be lava hot.
To be fair this recipe comes from one of those community compilation books. In fact, the recipe comes from my 90 year old grandmother’s good friend Marion. Now, I have never actually seen Marion smile, but she makes a damn good fruit cobbler.
This latest batch is strawberry and rhubarb – about 2 1/2 cups worth of fruit. And it is amazeballs. Add some vanilla ice cream? And you will verbalize things like “insert eye roll here.”
I feel it is my lawful duty as an Alaskan to have rhubarb plants in the yard. Now, this does not necessarily mean that I actually like rhubarb – but I don’t see how these 2 things are linked. At all.
However, I am coming around to rhubarb. And I have to say, rhubarb sauce is a super simple and great entry level rhubarb drug.
- Harvest and remove the leaves from a big bunch of rhubarb. Have no scientific way of knowing how much you are grabbing – just get a lot.
- Clean and chop stems to equal 4 cups cut rhubarb.
- Put the rest of the crazy amount of stems you cut in a vase on the counter until you get around to getting flour from the store tomorrow for cobbler.
- Put 1 cup water and the 4 cups of chopped ‘barb in a pot and bring to a boil – cover loosely.
- Boil and stir occasionally until the rhubarb is soft.
- Allow the sauce to cool and add honey and cinnamon to taste.
I have always been really intimidated by making my own mayo. I don’t really know why. Maybe I heard it was tricky? Well, whomever passed that info along is a fibber. Making your own mayo is so easy. And so much better than storebought. Believe me on this one.
Now, you can do this with a whisk by hand (I did it once…) or use a whisk attachment on whatever gizmo you prefer in your kitchen. (I am sure you could also use a food processor but we don’t have one of them there fancy things in our house).
- Add 1 egg yolk to a bowl with 1 1/2 teaspoons fresh lemon juice and 1 teaspoon of salt
- Add to that 1 teaspoon of white vinegar and 1/4 teaspoon of mustard if that’s your thing (it’s not mine)
- Whisk these ingredients together until it is all incorporated
- Ultimately you will be adding 3/4 cup oil to this. I do about half vegetable and half olive oil (just don’t do all olive oil or you will be sorry). Slowly drizzle in about 1 teaspoon to the egg yolk mixture and whisk.
- Continue alternating adding oil and whisking. (This is where a gizmo comes in handy) until all oil is incorporated and your mayo is a lovely pastel yellow.
- Refridgerate and enjoy!
Seriously you guys. I won’t be going back to store mayo ever. So many weird chemicals and most are made with soybean oil (we have way too much soy in our lives – cut it out where you can). Give it a go. You will thank me later.