Taking Your Chicken Strips to the Next Level

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chicken1A chicken dish adults and children will beg for? You won’t believe it’s true.

This crunchy chicken dish combines the heat from red peppers (left off of the kid’s serving), with?sweet honey and sour dill pickles for a tastebud tickling dish that everyone will enjoy. It’s like your sophisticated friend and the girl next store all wrapped up in the perfect package. Intriguing yet comforting at the same time.

Serve it on skewers as finger food for Game Day parties or for your favorite Friday night dinner, since it’s easy to cook on a weeknight (I always make enough for leftovers).

But fair warning, your friends and family will ask for this again. Enjoy!

Taking Your Chicken Strips to the Next Level
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    Taking Your Chicken Strips to the Next Level
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      Ingredients
      Servings:
      Instructions
      1. Place 1/2 cup of spelt flour in a bowl.
      2. Mix remaining flour and the rest of the dry ingredients and place in a big plate.
      3. Dredge chicken in flour.
      4. Coat with egg.
      5. Cover well with flour/breadcrumb mixture.
      6. Heat oil in large pan and add chicken. Cook until golden on both sides (about 7 minutes).
      7. Drain on paper towels.
      8. Skewer or put directly onto plates, drizzle with honey, sprinkle with red pepper flakes and serve with chopped pickles.
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      Roasted & Curried Cauliflower Soup

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      soup2A soup that’s easy to make, comforting, satisfying and healthy? That’s one I’ll make again and again. Roasted & Curried Cauliflower Soup checks off all those boxes. Enjoy this soup with some crusty bread and a simple salad and you have a dinner that pleases guests of all ages.

      The apples are?my favorite?topping, there’s something about the sweet and tart flavors that work so well against the spicy?and savory qualities of the soup. And when the apples crisp up, they have a lightness that both brightens and lifts the meal. I also love?this soup with toasted sliced almonds, caramelized onions and of course?drumroll please? bacon crumbles (go figure). All are delicious, it’s a matter of individual taste and what you have on hand.

      Pair this wine with an aromatic white wine like a dry Riesling, a Gewerztraminer or my personal wine of choice, Chaberton Siegerrebe (click here for the full report).

      Roasted Cauliflower Soup
      Print Recipe
      Servings Prep Time
      8 20 min.
      Cook Time Passive Time
      30 min. 30 min.
      Servings Prep Time
      8 20 min.
      Cook Time Passive Time
      30 min. 30 min.
      Roasted Cauliflower Soup
      Print Recipe
      Servings Prep Time
      8 20 min.
      Cook Time Passive Time
      30 min. 30 min.
      Servings Prep Time
      8 20 min.
      Cook Time Passive Time
      30 min. 30 min.
      Ingredients
      Servings:
      Instructions
      1. Preheat oven to 400?.
      2. Place trimmed cauliflower, onion and garlic in a bag with olive oil and 2 tsp of salt, 1/2 tsp pepper and shake to coat.
      3. Place on cookie sheet lined with foil and bake for 25-30 min. or until tender and nicely browned.
      4. Heat stock, wine, water to rolling boil.
      5. Add roasted veges and spices.
      6. Reduce to medium heat and simmer for 30 min.
      7. Use immersion blender to blend until smooth.
      8. Place apple slices in a bag with oil and shake to coat.
      9. Place on foil lined cookie sheet and bake about 10 minutes at 400? until browned.
      10. Ladle into bowls, top with roasted apples and serve while hot with salad and a loaf of French bread.
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