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Jan 232015
 

Baked Tater Skins

STOP right there! Don’t throw away another potato peel, either white or sweet before reading this. Some of you might already be doing this, but for me, I just tried it not long ago and they are a tasty delight with hamburgers or sandwiches! As most of you know, we live out in the boondocks and garbage collection is not an option unless you want to pay out the ying-yang,,, not us old retired fogies! For one thing, all vegetable waste goes to the compost pit if it’s not something to my chicken’s taste buds and all meat waste products goes to either the cats or to our dog Jingles; no wonder she’s getting so fat but she does like her people food……..

Goes great with burgers!

Goes great with burgers!

A while back, I saw this idea and was intrigued because as you know, most of our nutrition in potatoes is in the skin and I as I did know that, (always eat the skin of my baked taters ;) I never thought to save the skins when I peel them for mashed potatoes. Now my daughter tells me she leaves the skin on even for mashed, but I’m sorry folks, mine have to be without lumps and nice and fluffy, oh YES! I also found, that when I peel them all I have to do is take the potato peels and put them in an air tight container, drizzle with a little bit of olive oil, toss to coat and keep them in the frig for future use; usually within a couple of days. Another plus factor here is that you can do the same thing with your sweets and when it’s time to cook them off, just season with a little ginger and brown sugar; shouldn’t be doing this as it is almost supper time and it’s making me even more hungry, stomach is already growling GRRRRR!

Kenny likes a little ketchup! You know!

Kenny likes a little ketchup! You know!

5.0 from 1 reviews
Baked Tater Skins
 
Ingredients
  • Peelings from baking potatoes that have been scrubbed clean and all dark spots removed
  • Olive oil to coat lightly, DO NOT overdose!
  • Your favorite seasoning such as seasoning salt, Italian spice mix or just plain old sea salt
Instructions
  1. Spread oiled potato skins on a baking sheet in a single layer.
  2. Sprinkle with seasoning.
  3. Bake in a 350-375 degree oven until desired crispness is achieved, about 10-15 minutes for me, turning after about 5 or so minutes.
  4. Drain on paper towels.

Hope you enjoy and we’ll be back soon if all this rain today does not cause us to get out of Dodge…………..

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Oct 022013
 

Zesty Pretzel Coated Chicken Strips

Day is running short as we had to go to do a little shopping this morning and this afternoon, we have a load of dirt coming in to fill some driveway ruts that we acquired during all the rain this summer. Also needed some extra dirt for planting my veggies that I started weeks ago. We got a late start with them because we thought we were going up north and they would die while we were gone. Don’t know if we will get many veggies from them, but I’d be happy with some fresh cukes and tomatoes.

I’ve been reading so much about pretzels being used for battering chicken, something I had never tried, I decided to experiment with it the other evening for dinner. The one thing I noticed with most of the recipes was the ingredient, honey mustard and I wanted more zing than sweetness. Not too disappointed with my first try but would like to try again as I did seem to overcook them a tad bit. Actually, I left husband in charge while I took a quick shower, so can I blame him, sure I can!

kitchen and chicken and book 001

Ready for the oven.

 

kitchen and chicken and book 003

Looks done.

 

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Ready to eat! 

 

 

 

 

 

 

 

 

5.0 from 1 reviews
Zesty Pretzel Coated Chicken Strips
 
Ingredients
  • 1 lb chicken breasts, cut in strips
  • 1 egg
  • 2 tbsp horseradish mustard
  • 1 to 1-1/2 cups crushed pretzels
  • Salt and pepper to taste (my pretzels had ample salt so I did not add extra)
Instructions
  1. Combine the egg and mustard and blend well.
  2. Dip chicken in egg mixture to coat.
  3. Dip chicken in the pretzels to which you have added salt and pepper, pressing chicken into them to coat well.
  4. Place chicken on a cookie sheet that has been sprayed with cooking oil.
  5. Bake in a 375 degree oven for about 20 to 30 minutes, turning half way during the baking time.
  6. Baking time may vary according to thickness of the chicken strips.

 

Next time I am going to try adding a little extra horseradish to the egg mixture to get more kick. Hope you enjoy, it’s Pretzel Month!

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