Thursday, 12 July 2012

Memory Lane Fried Chicken

Memory Lane Fried Chicken

It is a proven fact; my mom makes the very best fried chicken!

Mom would make fried chicken on a Saturday as a special lunch time treat for my Dad and all 5 of us kids.  Mom would always squeeze lemon juice over the chicken and it would be so fresh and juicy! She would pair the chicken with homemade mashed potatoes (made in the pressure cooker of course! “Tree minootes, den finish!”)

I used his recipe

I tweaked it a bit, substituting chili powder for the cayenne powder and I did not use coriander seeds for the brine.  I used a large bag of thigh and drumsticks and added some fresh lemon juice for old time's sake. For the brine, I did not boil the water before hand as I was in a hurry to head out in the morning. The end result was pleasing, my husband and kids really enjoyed the chicken!


Wednesday, 4 July 2012

Healthy Granola Bars

Healthy Granola Bars-so easy and so good to eat!


3 cups oatmeal

1 cup chopped almonds

1/2 cup toasted wheat germ

3 tablespoons butter

2/3 cup honey

1/4 cup brown sugar

1 1/2 teaspoons vanilla

1/2 cup chopped dates

1/2 cup chopped dried apricots

1/2 cup dried cranberries

1/2 cup dried and chopped mango


Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.
Toss the oatmeal, almonds, together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.
 Reduce the oven temperature to 300 degrees F.
Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, cranberries and mango and stir well.
Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature

Egg Muffins

Healthy Egg Muffins- a big breakfast hit!

Egg Muffins (makes 12 muffins)

 •9 eggs
•1/2 C chopped fresh spinach
•1/3 C skim milk
•1/3 C pancake mix such as Aunt Jemima
•1/4 C 2grated cheddar/parmesan cheese
•1 Tbsp. chopped fresh basil
•1 small tomato, chopped
•1/2 tsp. garlic salt
•1/2 tsp. cracked black pepper
•Optional add-ins: 1/4 C of either cooked bacon or ham


*Preheat oven to 350.

1) Break the eggs into a bowl and whisk.
2) Add the rest of your ingredients and mix it all together!

3) Add spoonfuls (I used a ladle) of the mixture to a cooking sprayed or nonstick muffin tin.

4) Pop them in the oven and bake for 25 to 30 minutes. Fork check to make sure they are done.