Fondue things

I have had this kit for a while.
I wanted to try it out.
However when I opened it up and tried to bend out the metal stand, the round part broke!
The legs were much thicker and stronger than the stand part. so when I tried to follow the instrictions, the legs looked weird.
They also said that there were supposed to be 4 legs! Mine had only three!
I feel sad for this. I feel jaded.
I will keep the ramekin etc, but I kinda felt really bad that it doesn't work :(
SO then I trashed the directions and looked at the pic on the box and tried to maneuver some stuff...and voila! I guess that that will work :)

My Fried Chicken

Ok, so we all know that home made fried chicken spends a lot of time in oil and sometimes burns depending on how closely you watch it, or a number of other factors like the batter etc etc...

One day I was watching Nigella Lawson (Nikki ah sorry) on NIGELLA BITES and she gave me the idea to preboil the chicken before dipping it in batter. The only thing is that she didn't season the chicken or batter at all.
So I made up my own version. I thaw my chicken.

I slow/low boil the chicken in a seasoned broth.
The broth contains garlic, hot pepper, Thyme, oregano, marjoram (italian seasoning basically), salt and soul food seasoning.
..MMmmmm broth hahah

The chicken is then dredged in seasoned flour, NOT batter.
Season the flour with chili powder, salt, black pepper and paprika.

Fry (not deep fry) till golden brown.

The chicken is succulent on the inside and crispy on the outside.
Oh so good!

6 Weird Food Facts About ME: Behind The Apron

Nikki Tagged me so I am glad to do this.
I will also use this as my entry for the BEHIND THE APRON ROUNDUP

1. The fact that I am a scientist and spent many years doing lab work, has helped me with my cooking a lot.
I am not afraid to experiment with different flavors and combinations.
Some of the science behind food, helps me to know what will work and what won't.
However, baking is a science that I just can't grasp :(

2. For years I couldn't eat cheese. It made me feel like throwing up. Now I can stand to eat cheese, but I have found that too much cheese, especially mozzarella or cheddar still makes me ill.

3. I have recently developed deathly allergies (been taken to the hospital with throat closing), to certain fruits which I used to love and eat no problem :(

4. I love British chefs because they don't seem to give two hoots about health crazes. Nigella Lawson especially. She makes what she calls 'comfort foods' with heavy cream, butter, full fat meats, bacon and everything that she thinks tastes good. Gordon Ramsay cusses to no end at everyone, and Jamie Oliver, though a bit mild mannered has a filthy mouth! I cringe but secretly love it hahah

5. I love to make chutney. I can make a savory sweet chutney out of just about every fruit. I like compotes too. I think you can eat them on the side with every meal you make.
I love apple and orange chutney, but mango chutney is my favorite, followed by blueberry :)

6. I think that as long as you have an egg, you will never die of malnutrition hahaha

Savory Tart

Gosh
This was a little more complicated than I like because I don't like baking from scratch.

It looked tasty in the cookbook so I decided to try.

I rubbed in the flour and butter, till it looked crumbly (remember home ec with the rub in method)

Added the egg and the water and
Cut it all in with a pallette knife

Formed the balls of dough
and refrigerated

Whipped up the tarty filling.
Eggs, cream, hot italian sausage, spinach, feta cheese, jalepeno peppers.

Rolled out the dough.
Placed in pan, added the filling

Placed in pre-heated 350F oven for 32 mins.
Take out and serve...whenever :)
The crust is really crusty and crumbly and gooood :)

Secrets of a homemade deepdish

I tried making this a while a go. I took the pics back then so I decided to use them.
When I could eat it, it was really very good
Of course as usual I bought the Publix dough, let it rise and rolled it out. For deep dish I use the Large pyrex dish.
BUT FIRST.....
I grease the bottom and sides of the dish really well with canola oil. Be generous but not too generous!
You don't want greasy.
So toppings galore, whatever you choose, then stick into a 375F oven for 45 mins
The crust is thick but not chewy, its just right and crispy on the bottom (because of the greased pan of course!)
So Yum.

Fish and Impatience

Ok so I admit I am a little bit impatient. I didn't want to wait for the fish to thaw out.
I set the fish in the pyrex and added the lime concentrate (one capful for each fish), Italian seasoning, crushed red pepper flakes, and chili powder as well as my Clover Valley Soul food seasoning.
I added then, one capful of canola oil (approx 1TBSP) to coat each of the fish
Then I covered with foil and let bake for 53 minutes at 350F
I uncovered the fish then and they were perfect but I let them sit uncovered in the Warm oven (I turned the heat OFF), for 10 minutes to finish them off.
So so so good, and tender, flaky and juicy.
Yeh I love fish...Sorry Jan :)

The Lunch/Dinner Omlette

This makes two servings for a girl, one serving for a guy
Well I used two eggs
Paprika 1/2 tsp
Italian Seasoning 1/2 tsp
Fat Free Sour Cream 1TBSP
Salt 1tsp

Whisk all the ingredients together witha fork till you get a smooth creamy mixture mmmmm

Use just one capful of canola oil in the skillet and swirl it so it coveres lightly the base of the skillet all over.

Turn the stove on low and heat up the oil.

Add the egg mixture and wait till the bottom sets.

Add the rice mixture to the center of the omlette

Pull the edges of the omlette up toward the center to make a thicker omlette.

Let set for 2 minutes more, cut (2 servings) and serve.
It gets all messy from here.
I will work on getting the egg turned without breaking.
More oil needed I think

I ate some with salsa and mango chutney.

Things I want but can't eat too much of

I can't eat too much of these because my stomach would hurt and too many carbs...
So it's good to take pics!
I highly recommend this.
It's soooo tasty you can eat it on its own.
No meat necessary
I am gonna use some in an omlette I think...

Currying the Chicken-FOR REAL STAGE 2

Hi Bear here are the instructions...hope it works out for ya!

Turn on the heat and add just enough oil to cover the bottom of the pot.

Add the curry
Let oil heat up and sizzle
(heat should be on medium)

When the curry is sizzling sufficiently add the chicken

Stir the chicken so that the sizzled curry coats each of the pieces.

Let sizzle for another minute or two

Add water to just cover the chicken.

Let this come to a boil, cover and turn heat to medium low

Simmer/low boil for approx 30 mins or until chicken is done. Check periodically to add salt for taste or to make sure that water hasn't boiled down too low before the chicken is done.

When chicken is done and water has boiled down to a fairly thick sauce turn off heat.

Serve with your side dish.

Yum

Broccoli Corn Casserole

This is a dish I love.
It's low carb, and I eat with fish or chicken or alone.

In case you wondered. It is also delicious (or I wouldn't eat it).

So here I use, broccoli, corn, cream of mushroom soup, pepper, salt, feta cheese, shredded cheddar chees and Vigo Breadcrumbs as well as Parm Plus!
I bake for 60 minutes at 350 degrees and I am set!
Substitute cream of mushroom for cream of celery or something else if your sis is allergic to mushrooms...