Cucumber Sandwich
Posted on | May 17, 2010 | 4 Comments
A few days after I recovered from the flu, this was all my stomach could handle. Anything heavier than this, my body would reject. I didn’t mind though, I love cucumber sandwiches!
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| slices of cucumber and avocado with cream cheese and mint leaves on pumpernickel bread |
| Next time I’ll try it with Mascarpone cheese and alfalfa sprouts. Yum! |
Chicken Nuggets, Italian Style
Posted on | April 8, 2010 | 1 Comment
When I told the girls we were having chicken nuggets for lunch, they both screamed “Eowww!”. After watching the very first episode of Jamie Oliver’s Food Revolution and seeing how processed chicken nuggets were made, they vowed never to eat chicken nuggets again. I had to convince them that I’m making something entirely different – these were the good kind, made from yummy chicken tenders.
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I served the chicken nuggets with some broccoli, apple slices, and brie cheese. (Excuse the lack of focus on this picture. Lately I’ve been groggy all the time, probably from chugging cough syrup every 6 hours.)
Ingredients:
chicken strips, buttermilk, breadcrumbs, Parmegiano-Reggiano cheese, salt and pepper
balsamic vinegar, extra-virgin olive oil, garlic
Directions:
I got the idea for this chicken nuggets recipe from watching Everyday Italian, back when we still had cable. First, you marinate some chicken tender strips in buttermilk for an hour up to overnight in the fridge. (It’s better if you pound the chicken strips first so they’re nice and thin.) When you’re ready to cook, coat the chicken strips in a mixture of breadcrumbs and Parmegiano-Reggiano cheese. Pan-fry the strips until golden brown, about 3 to 5 minutes on each side. Season with salt and pepper.
To make sure the chicken strips are cooked through, I put them in a 350 degree oven for 15 minutes after frying. (If you pounded the chicken strips thin, you shouldn’t have to worry about not cooking them through in the pan.)
Serve the chicken strips with a garlic-balsamic dipping sauce. To make the dipping sauce, mince 2 to 3 cloves of garlic. Put the garlic in a small bowl and add about 1/4 cup balsamic vinegar. Slowly whisk in about 1/2 cup extra-virgin olive oil until the sauce emulsifies. Season with salt and pepper.
Peanut Butter and Banana Wrap
Posted on | January 12, 2010 | 4 Comments
Here’s my version of a kicked-up PB&J sandwich. It’s great for an afternoon snack or for lunch, served with fruits or vegetables. It only takes a few minutes to prepare – perfect for busy schedules. Mica and Rinoa love it!
Peanut Butter and Banana Wrap
1. Spread peanut butter on a flour tortilla.
2. Place a banana, sliced in half lengthwise, on top.
3. Drizzle with honey.
4. Fold like a burrito.
5. Toast or pan-grill on the stove.
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© 2006-2010 Johwey Redington.
Please don't steal my text or images, it's disrespectful and you'll be subjet to karma! If you want to use any of the images, please email me for a written permission. Thank you.
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