Passion Fruit

I bought a passion fruit at the store today.  The inside of the shell looks pretty cool but I have no idea what to do with 1 passion fruit...the flowers are pretty too...

 

So if you have any ideas on what I should do with this or if you know of a good recipe where I should buy more...I will have my trusty mouse write it on the grocery list!

Crispy Chicken

I love chicken...especially white meat.  Now my husband would prefer the dark meat, give him a leg or thigh over the chicken breast any day, but not me!  And fried, mmmm, bring on the food!  The coating is delicious, a little different than I have made before but still awesome none the less.

2 chicken breasts
1/3 cup flour
2 eggs
1/3 cup bread crumbs
1/3 cup ground nuts
1/3 cup Parmesan cheese
2 tablespoons chopped parsley
1/3 cup canola oil
salt to taste

1. First, place the breasts between two layers of wax paper or plastic wrap.
Then using a meat mallet or a rolling-pin (or anything that could do the job), pound the chicken breasts so that they’re evenly thin. They will spread out to at least 2 or 3 times their size as they flatten.

2. Slice each breast in half after flattening. That way you’ll achieve 4 nice portions.

3. Now salt the cutlets on both sides generously.
This is the only time we are using salt while preparing this recipe, so there’s no need to hold back.

4. Now, let the dredging begin. First, dredge a piece in flour.

 

5. Then dip it in lightly beaten eggs.

6. And finally cover your cutlet with a mixture of bread crumbs, ground nuts, Parmesan and chopped parsley.
I’ve used ground peanuts this time. But feel free to use any nuts you like and have on hand.

7. Set aside on a large platter (don’t overlap the pieces) and repeat with remaining chicken.

8. Pour the vegetable oil into a large skillet or pan and place over medium heat until a pinch of breading sizzles immediately when you drop it in the pan.

9. Place one breaded chicken cutlet into the hot oil and cook for about 4 minutes per side, turning once.  Both sides should be golden brown and crisp, and the chicken should be cooked through.  Serve hot with just about anything!  I had sauteed cabbage and chicken stuffing.  Everything went before I could have seconds...so enjoy it for it goes fast!

Recipe found at Zoom Yummy.

On the stovetop...

I am making some Creamy Spinach Dip...mmmm :)  Great with some sliced baguettes and crackers.  I could eat the whole thing myself, but that would be selfish of me...what if I don't tell anyone I am making it... ;) Too late, I am taking it to a surprise birthday party...hope it doesn't go over to well!  Actually maybe I should, I am hoping to lose a few pounds this week! Lol...

Crispy Chicken

 

Recipe to follow asap!  (Boy was this delicious!) 

Creamy Beef Egg Rolls

 

So I meant to make the Jamaican Beef Dumplings, but didn't think my kids and guests would like all that hot sauce, I would, any day...but was putting my wants on the back burner for the good of others! Ha ha, ok, ok, maybe I wasn't so selfless, I just didn't have the kind of mild hot sauce I wanted to use.  So instead I improvised.  Have you ever done that, threw together what you had hoping it would turn out good?  I have done that more than once these last few weeks since moving in to the new house.  Got a little hard to get back into the swing of some good meals, but I am getting there.  Last night I made battered cod, crash potatoes, and creamy mac-n-cheese for dinner.  Yum, but onto the dumplings, they were super scrumptious too!  I was so sad when in the morning I realized one lone egg roll had been left in the oven over night...that was sad having to throw that away...I could have had one more :(

1 lb ground beef
1 teaspoon seasoning salt
1 teaspoon garlic powder
1 teaspoon (or 1 cube) chicken bullion

1 1/2 teaspoon freshly ground pepper
1/4 cup sweet chili sauce
4 oz cream cheese
egg roll wrappers (varies depending on how full you fill em')


1. Brown ground beef, seasoning with seasoning salt, garlic powder, chicken bullion, and pepper.  When browned add cream cheese and sweet chili sauce and heat thoroughly.

2. Place a generous amount of your meat mixture on the egg roll wrapper and roll up sealing the end with water.

3. Deep fry at 375°F for 3-4 minutes or until golden brown.  Serve with your favorite dipping sauce, (my family loves sweet chili sauce) rice, and veggies and as always, enjoy!

Dyed Eggs

Getting ready for Easter...haven't gotten to the cooking yet (we are having a prime rib dinner after church tomorrow, my mouth is watering...) but am working on the eggs with the kids :)  So fun!  We wanted to try something different so here is what we are doing:

Sliced Steak Sloppy Johnnies

I came across this on Foodgawker awhile back and I finally made it last night (with venison though.)  I wish I would have made it sooner!  This was so delicious and personally I am not too crazy about sloppy joe's so this wasn't high on my list, but it is now.  The sauce was mouth-watering.  I wasn't crazy about the slaw, I am more of a creamy KFC girl when it comes to that, but when I hesitantly topped the meat with a small a mount, I was taken back, it was really tasteful.  Couple all of that with a toasted ciabatta roll...wow, my mouth was in food heaven.  So if you got some steak in your fridge I would highly recommend this tonight!

4 (8 to 10-ounce) flat iron steaks or any thin cut tender steak,
no more than 1-inch thick
2 large cloves garlic, minced
2 small sprigs fresh marjoram or oregano or a generous sprinkle of dried herbs
2 sprigs rosemary
salt and freshly ground black pepper
extra virgin olive oil
4 (6-inch) ciabatta rolls or other large crusty rolls, split and toasted

Sauce:

1/2 cup beef stock

1 cup ketchup

2 large cloves garlic, finely chopped
3 tablespoons Worcestershire sauce
3 tablespoons dark brown sugar
2 tablespoons red wine vinegar
coarsely ground black pepper

Slaw:
1 medium shallot, peeled & grated
1 rounded tablespoon Dijon mustard
2 teaspoons agave syrup or 1 teaspoon superfine sugar
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
2 cups slaw salad mix or shredded cabbage
celery salt
salt and freshly ground black pepper

1. Bring the steaks to room temperature before cooking. Put them in a shallow dish and rub both sides of the meat liberally with garlic. Season with marjoram, rosemary, and salt and pepper, to taste. Drizzle with a liberal dose of extra-virgin olive oil and let marinate for 15 minutes.

2. Preheat a cast iron griddle or large grill pan over medium-high heat. Grill the steaks for 4 minutes on each side for medium-rare. Remove the steaks from the grill to a cutting board and let rest for a few minutes before thinly slicing against the grain.

3. In a small pot over medium heat, add the beef stock, ketchup, chopped garlic, Worcestershire, dark brown sugar, vinegar and lots of black pepper, to taste. Bring to a boil, then reduce the heat and simmer for 20 minutes for the perfect sloppy sauce. Add your sliced meat, stir and let heat for a few minutes.

4. Place the grated shallot into a bowl and add the mustard, agave or sugar, and wine vinegar. Whisk in extra-virgin olive oil until well combined. Add the slaw and toss to coat. Season with celery salt, and salt and pepper, to taste.

5. Pile the sliced meat and sauce on the bottom halves of the bread and top each with slaw. Cover with the top half of the bread, serve and enjoy!




Recipe adapted from Taste and Tell.