Who loves Fried Chicken? ME. Especially of the Kentucky variety.
What I don’t love is that it’s not really something I want to eat every time I crave it – which is usually about every day if I’m being honest. Heart attack causing and all that jazz, you know the drill.
So what if I told you I had a mid range “healthier” way to get the same taste? Well I’m sure you’d say, heck you are some kind of food genius. I’m sure you would, right?
Any-hoo, I made this recipe ages ago (a combo of two different freid chicken recipes I had seen) and it was super popular on my old “healthy” blog so thought you might like to give this a go. Now to avoid the health police out there, I’m giving the disclaimer here that yes, it’s not “super healthy”. There is fat in it, and a mother load of salt. But its less than the take-away version, I promise you, so that’s gotta be better! Plus it’s fucking delicious – “excoise the french” (and yes I know it’s excuse).
Sometimes if I’m feeling saucy, I’ll deep fry it. It’s nek level amazing fried. Just so you know 🙂
So get finger licking peoples. You wont regret it!
The weather is beautiful in SA again. It is time to spend time in the sun at the beach with this SUPER easy salad. Oh and perhaps some loved ones too, but that’s optional.
I love Yiros and deconstructing it just makes me feel like I’m fancy and shit on Masterchef. What could be fancier than taking a good thing and turning into a salad? Well lots of things, but hey, the family love this one (obviously apart from the god-forsaken tomatoes that are apparently the devil).
We cook this salad at home, put in containers and take it down to the beach to eat. It’s so fresh, it just needs that crashing ocean soundtrack while you enjoy it. Surprisingly, it still works without the soundtrack at home, who would have thought??
Who loves something you can bang up at the start of the week and have awesome lunches for the rest of the week? Well me. Sometimes. Other times I make big batches up and eat 5 serves for dinner. But hey, for those of you out there with control, this is a great meal prep recipe.
If you are into coriander in a big way, these are for you. If you don’t like coriander, you are dead to me. Jokes, it works without the coriander but you are MISSING OUT. The lime in this recipe gives you a sassy tang that would give Miss G a run for her money.
You can freeze the cooked chicken mix, and make up the guacamole and salsa. As long as your sour cream is in date, the guacamole is good for a while. I use 40 second brown rice tubs and just layer the bowls up. It seriously takes about 2 minutes and it is next level delicious!
So have a little non-authentic trip to Mexico with these bowls of taste explosions. Here is the recipe. Enjoy, cook, comment, tag.
I really don’t know if there is much I need to say about dumplings. Everyone loves them, right?? They are SUCH a good recipe to have in your “bank” because you can make a big batch and freeze them in bags. Then at any time the craving hits, they are ready to go in less than 15 mins. Now that’s the sort of food that makes me happy!!
The recipe is below, click the pic or the pdf link and enjoy my friends….
Well you asked for it, and you got it. It may be approximately 2 years since I said I would do this but hey, it’s here. Some recipes!
Given that salad season is here, and y’all are going to be seeing a heck-load of salad pics in my feed, I thought we would start the ball rolling with my chicken salad 101. It is set out to show you how with a base recipe, you can have at least 3 variations on a good ol’ chicken salad classic. Hopefully, it will also give you the basis to make multiple variations of this delicious summer staple.
If your kids are like mine (and by that I mean, apparently “don’t like salad” – but will eat it if it isn’t in “salad form”) set aside their salad elements and plate them separately rather than on top of each other. Because god-forbid it looks like a salad – how dare you!
I’m not going to bang on about it, but just get on with it. Here it is, click on the pdf link or the pic.