Recipe Box

So back when I had my old website, I occasionally featured recipes I had found from random places around the web that I wanted to try.

I thought it might be fun to share those with you. They might inspire you as well, and if you attempt them I'd love to hear how they turned out for you.

I guess if you aren't interested, just ignore them. Otherwise you might find some great little recipes to add to your 'must try' list.

Ritzy Chicken Nuggets by Nigella

by Divine Domesticity on June 27th, 2007

Super juicy. Flavorful. Easy.
Please take my word for it and marinate for 2 full days and pan fry them. They are so much better this way rather than baking in the oven.
I actually make huge batches of this at one time and save them in the freezer for a quick dinner later on.

Ritzy Chicken Nuggets by Nigella
Makes several servings

2 (each weighing approximately 8 ounces with the peg bone, less without) chicken breasts
1 cup buttermilk
1/2 cup oil (if you are frying the nuggets)
1 3/4 cups cracker crumbs (recommended: Ritz crackers- I used the Vegetable Herb Ritz crackers)

1. Cut off the chicken peg bone if there is 1, and put the chicken breasts one at a time into a freezer bag so that it lies flat. Bash with a rolling pin until the chicken is quite thin, and then take it out and slice into about 6 to 8 slices.  Repeat with the other chicken breast. This is easiest done with scissors.

2. Put the slices into a freezer bag with the buttermilk and leave in the refrigerator to marinade for up to 2 days. (Highly recommended!)

3. When you are ready to cook them, heat the oil in a large frying pan, or preheat the oven to 425 degrees F.

4. Tip the cracker crumbs into a wide shallow bowl, and then shake off the excess buttermilk from the nuggets and dip them in the crumbs. Coat them well before lying gently in the hot oil, and cooking for about 2 minutes or so a side until they are golden brown. Transfer to a kitchen towel on a plate to blot the excess oil.

Alternatively, you can lay the crumb-coated chicken nuggets on a lined baking sheet and bake for 15 to 20 minutes. They can also be frozen once marinated and crumbed. If cooking from frozen, add 5 minutes to the oven cooking time.

Recipe from Nigella at FoodNetwork.com

I've discovered the secret to coping with my in-laws.

Naps!

Lots of naps.

They do a pregnant woman good. Not only do they make me happier, they vastly reduce face to face contact with my step-mother in-law, "Aileen." You see, my in-laws work at the same place, with a 3-11pm shift. Today I took two decent naps and I managed to avoid "Aileen" for the entire day. Woot!

Things haven't gotten much better with her since I wrote about her last. Most recently, she said a very rude comment, in reference to me, to my husband and my FIL. I happened to overhear it in the next room, and I charged in there and yelled at her and told her what she said was total bullshit.

I'm not subtle, am I? Heh.

Granted, I will handle that type of situation much better next time around. Some good did come from it though. The next day I sat down with my FIL and told him the problems I had with his wife, the crappy things she had said, and that their smoking inside the house bothered and worried me very much. He was completely wonderful and listened to all my concerns. My FIL is great. I just am having a hard time dealing with the wife.

Tonight I am making up a batch of Flat and Chewy Chocolate Chip Cookies and some DELICIOUS Ritzy Chicken Nuggets (recipe and pictures later). You will never buy chicken nuggets from the grocery store again after trying these. Super easy and so good.

Yay for naps and all this energy!

Summer Treats

How about some cooking, eh?

The other day I was over at Kalyn's Kitchen reading about Strawberries Romanov when I noticed that she had mentioned a restaurant that served strawberries alongside brown sugar and sour cream. First you dip the berry in the sour cream, then lightly coat it in the brown sugar. I was intrigued!

Today I finally got to try it out. It was DELICIOUS! You really can't taste the 'sour' part of the sour cream at all. If that seems a little too weird for you, just mix the two together and you get a glorious little cream seen in the following picture.


It takes about 5 seconds to throw together and would be perfect on a larger scale for parties as well. I went a little too heavy on the brown sugar with mine, but it was glorious nonetheless.

De-constructed Strawberries Romanov
Makes several servings


Strawberries
Sour Cream
Brown Sugar

1. Dip the strawberry in the sour cream, then lightly in the brown sugar. Enjoy!

Recipe from Kayln's Kitchen

Blueberries with Brown Sugar Cream
Makes 4 servings
(The directions don't call for you to mix the brown sugar and sour cream together , but I did and I think it is better my way. Ahem.)

2 cups blueberries (1 pint)
1/3 cup regular or low-fat sour cream
4 teaspoons brown sugar
Add ½ cup blueberries to each of 4 small bowls. Spoon a heaping tablespoon of sour cream onto each serving of berries. Place 1 teaspoon of brown sugar on top of the sour cream.
 
Recipe from Real Simple

We're back!

and I’ve got the big announcement:

It's a girl!!

I’ve finally got the internet set up, so I will be back soon with more. In a nutshell, I am great, the baby is great, the doggers are great, and it is HOT here. Oi.