Summertime and a busy household equals less stove time. We are eating a lot of fresh salads, both vegi and fruit. I hope all of you are enjoying the fresh summer garden yummys as well!
This morning as I am getting my day started, coffee in hand, watching the morning news and waking up I get a big shock via commercial.
Did you know that there was pancake batter in I-HOP's omelettes? If I did, I have forgotten and for those of us with gluten issues this is an issue! An omelette is certainly soemthing that many of us would order. It should be a non-issue food, full of protein and lots of vegetables. I'm thankful that the I-HOP people are proud of the fact they put pancake batter in the omelettes and decided to make a commercial to that effect, especially since I am traveling this weekend.
Be aware my friends! Ask questions when you eat out!
Enjoy!
Saturday, June 23, 2012
Sunday, June 17, 2012
Summer Fruit Salad
I think one of the best things about living in the south, is the variety of fresh fruits and vegis that we have at hand. Personally, there is nothing better than fresh summer fruit, Nature's Candy.
This fruit salad can be made with your choice of fruits. Mango, Peach and Strawberry makes a great combo, just use what you love!
1 pound fresh strawberries, washed and cut into bite size pieces
1 pint fresh blueberries, washed
4 fresh peaches, peeled and sliced
Juice of 1 lime
2 Tablespoons Demerara Sugar
2 Tablespoons fresh Mint, sliced
Mix well. It's fantastic as soon as it's made, but let sit overnight and WOW! such fantastic flavors!
Enjoy!
This fruit salad can be made with your choice of fruits. Mango, Peach and Strawberry makes a great combo, just use what you love!
1 pound fresh strawberries, washed and cut into bite size pieces
1 pint fresh blueberries, washed
4 fresh peaches, peeled and sliced
Juice of 1 lime
2 Tablespoons Demerara Sugar
2 Tablespoons fresh Mint, sliced
Mix well. It's fantastic as soon as it's made, but let sit overnight and WOW! such fantastic flavors!
Enjoy!
Sunday, June 3, 2012
Summer Garden Yummies
Life takes over occasionally and there is not enough time in the day to do what you love or even what you must. That's been me for a while. That said, let's eat!
The gardens in the south are producing lots of fresh vegis right now. Squash, Zuchinni, Okra, Tomatoes! OH MY! What delicious vegis! This time of year I kinda crave fried vegis. Yes, it's hot and yes, fried is not the best thing for us to eat BUT they are really good! I think it's worth the mess on the stove to have fresh fried squash or zuchinni, fried green tomatoes and fried chicken.
One of the first things I had to figure out when I knew that I could no longer have wheat was Fried Chicken. The very thought of never eating that delicious coating made me sad. I secretly love the crispy coating as much if not more than the chicken. Then I realized that this was going to be a piece of cake! My husband thinks my version is even better than the traditional, "crispier" he says. The best part is that you can coat all sorts of vegis in the same thing you do chicken, so I keep a container all mixed up and in the freezer for fast work.
Seasoned Coating for anything Fried
1 cup Brown Rice Flour
1 cup Corn Flour
2 Tablespoons House Seasoning*
Marinade for Chicken or anything else
2 cups buttermilk
2 Tablespoons Tabasco Sauce (optional if you have a spicy sensitive family)
*House Seasoning (Paula Deen)
1 cup Kosher Salt
1/4 cup Black Pepper
1/4 cup Garlic Powder
Stir to combine evenly and store in an airtight container.
When doing chicken, marinating overnight is best but marinate for at least 30 minutes. the longer the chicken marinates, the more tender it becomes.
Vegis...just dip and coat.
The gardens in the south are producing lots of fresh vegis right now. Squash, Zuchinni, Okra, Tomatoes! OH MY! What delicious vegis! This time of year I kinda crave fried vegis. Yes, it's hot and yes, fried is not the best thing for us to eat BUT they are really good! I think it's worth the mess on the stove to have fresh fried squash or zuchinni, fried green tomatoes and fried chicken.
One of the first things I had to figure out when I knew that I could no longer have wheat was Fried Chicken. The very thought of never eating that delicious coating made me sad. I secretly love the crispy coating as much if not more than the chicken. Then I realized that this was going to be a piece of cake! My husband thinks my version is even better than the traditional, "crispier" he says. The best part is that you can coat all sorts of vegis in the same thing you do chicken, so I keep a container all mixed up and in the freezer for fast work.
Seasoned Coating for anything Fried
1 cup Brown Rice Flour
1 cup Corn Flour
2 Tablespoons House Seasoning*
Marinade for Chicken or anything else
2 cups buttermilk
2 Tablespoons Tabasco Sauce (optional if you have a spicy sensitive family)
*House Seasoning (Paula Deen)
1 cup Kosher Salt
1/4 cup Black Pepper
1/4 cup Garlic Powder
Stir to combine evenly and store in an airtight container.
When doing chicken, marinating overnight is best but marinate for at least 30 minutes. the longer the chicken marinates, the more tender it becomes.
Vegis...just dip and coat.
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