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silkloss7-blog · 5 years ago

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Blueberry Applesauce Cake Bars

The first time I described picking blueberries, I wrote, “There’s something peaceful about picking blueberries, even when you have to stand on a ladder to do it.” I went on to post the recipe for a Chocolate-Blueberry Cake that was pretty amazing, but some of the people who commented were more curious about the ladder than the cake. I even received an email informing me that blueberries grow on bushes, not trees, so obviously my story of using a ladder must have been made up.

So this time, I made sure to take photos of the picking process, not just the picked berries:

Here’s E, my fairly-tall college student daughter, standing on the 5th rung of a ladder to get to the big blueberries at the top of one of the many bushes at a pick-your-own blueberry farm in Richland, Mississippi. These bushes are so old and large that it can be hard to reach the berries from the ground.

I’m afraid of heights, but I managed to convince myself to climb up a rung or two in order to reach these juicy blueberries. Often they were tantalizingly out of reach of my fingers, if not my phone’s camera.

The bushes were wet from a thunderstorm the night before, so every time we bumped a branch, we got showered with water. By the time E and I had filled our two gallon buckets, we were soaking wet.

But it was worth the heights, the soaked clothes, and the sore muscles to bring home the best blueberries I’ve had in a long time.

Then the real work began: washing them, drying them, freezing most of them, and figuring out what to make with the rest of them.

I have to admit that E was much better than I was at figuring out what to make with them. While I kept sneaking handfuls out of the fridge to eat plain or with soy yogurt, E was making muffins (twice), pancakes, and even crepes. It seems that baking is her calling.

So a few days ago, when she came into the kitchen to bake again, I had a request: Test out this recipe that I just wrote. I gave her the recipe, an adaptation of an applesauce cake that I love, and she did the baking.

I’m happy to report that we make a good team! The cake came out dense yet moist, lightly cinnamon-flavored (E admits she may have spilled a little extra cinnamon into the batter when she was measuring), and punctuated with juicy bites of blueberries. I cut the cake into 12 large “bars” and sprinkled them with confectioners sugar, just to pretty them up, but they were plenty sweet without it.

I call these "cake bars" rather than cake because they're not quite as high and fluffy as a traditional cake. But they are moist and flavorful and sturdy enough to wrap up for a treat on the road.

Ingredients

1 cup unbleached all-purpose flour

1 cup white whole wheat flour

2/3 cup sugar

1 tablespoon cornstarch

2 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

2 1/2 cups unsweetened apple sauce

1/2 - 3/4 cups blueberries fresh or frozen (measured frozen and then thawed)

1 tablespoon lemon juice

1 teaspoon vanilla extract

confectioners sugar optional

Instructions

Preheat the oven to 325F. Oil or line with parchment paper a 9x13-inch baking dish.

In a large bowl, combine the dry ingredients, mixing well. Make a well in the middle and add the applesauce, blueberries, lemon juice, and vanilla. Stir gently, just until the flour is no longer dry.

Smooth the batter into the pan and bake until a toothpick inserted in the middle comes out clean, about 40 minutes.

Remove from the oven and allow to cool before slicing into 12 pieces and eating. Sprinkle with confectioner's sugar if desired.

Recipe Notes

One serving counts as 5 Smart Points on Weight Watchers Freestyle plan.

Nutrition Facts

Blueberry Applesauce Cake Bars

Amount Per Serving (1 piece)

Calories 143 Calories from Fat 3

% Daily Value*

Total Fat 0.28g 0%

Saturated Fat 0g 0%

Sodium 308mg 13%

Potassium 90mg 3%

Total Carbohydrates 34g 11%

Dietary Fiber 2g 8%

Sugars 17g

Protein 3g 6%

* Percent Daily Values are based on a 2000 calorie diet.

Please try ’em and share ’em!

Enjoy!

This post contains Amazon affiliate links. When you buy something through them, I receive a commission that helps support this site. Thanks for your purchase!

Source: https://blog.fatfreevegan.com/2018/06/blueberry-applesauce-cake-bars.html

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silkloss7-blog · 5 years ago

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Pie Crust Design, These Pie Crust Masters Show you How it’s Done

There's an art to creating a beautiful pie crust, and it doesn't have to be intimidating. If you're looking to move beyond a simple, basic crust this season, there are a host of next-level pie crust design techniques out there to inspire your creations. There's really no reason you can't master the basket weave, the leafy border, or the fluted edge! Have fun with these.

1. Pie Crusts Classics Thomas Joseph shows us a nice range of pie crust design options - a leaf border, a braid border, a honeycomb top (a favorite!), a classic lattice top crust, and he makes it all look easy and doable. Listen up for some of his helpful little tips as well like, how to hide seams.

2. Harvest Leaf Pie Crusts A really pretty video demonstrating a range of beautiful harvest leaf pie designs. There's the a mega-leaf pie (cool & unusual!), and a couple of free-style approaches with medium leaves. They all bake up beautifully!

3. Twenty Pie Crimping Techniques Watch this one for the corkscrew crust, and Caesar's crown. Measuring spoon is brilliant as well, but I have to admit visibly flinching at the pearl crust ;)...

4. Cookie Cutter Crusts There is so much that could be said about this video, so many questions I have! ;) I like the way our Topless Baker friend uses little fondant/cookie cutter flowers to accent his pie, and he really goes for it. Double decker flowers and all! That part kicks in around the 5:15 minute mark - I'll tee it up for you.

5. Hearts, Flowers, & Polka-dots There's a nice graphic sensibility to this collection of crusts. And, the lace technique is new to me. I really love how the ribbon-edged crust baked up - super inspiring! Trying to find the original source video for this one and will update the link when I do.

6. Nine Minutes of Pie Inspiration There are some very strange pies in this one. But, perhaps there will be something in the mix here that will inspire your own creations in the coming months.

7. Savory Square Basketweave I sort of love this square basket weave with the sesame sprinkle. For when your basketweave game is strong.

Source: https://www.101cookbooks.com/pie-crust-design/

#read more #see more #check it out #interesting #learn more

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silkloss7-blog · 5 years ago

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Summer Fruit Slush (Paleo, Vegan)

Icy-cold, all-natural, fruit-filled slushies help beat the heat.

I’m not sure what the weather has been like where you are this summer, but here, it’s been hot, very hot, record breaking hot in fact. We’ve been melting for weeks now, and even though summer is technically on its way out soon, the heat will probably continue to linger.

That means you’ll still find me sipping summer fruit slushies for a good long while. They’re cool, frosty and super refreshing, just what I need right now. Who says we have to say goodbye to summer quite yet…

A homemade slush is sure to bring back childhood memories and this thirst-quenching version is packed with the best summer fruit. Watermelon, strawberries, raspberries and cherries all mingle together in this frosty treat along with a splash of coconut water and a hint of grapefruit and lime to balance out the sweet.

Watermelon is a natural when it comes to re-hydrating because of its high water content (about 90%), it also happens to be delicious blended up and served icy cold, while coconut water also helps beat the heat and add back some much needed electrolytes.

The strawberries, raspberries and cherries combine with the grapefruit and lime to create a fruity and refreshing slush that’s reminiscent of fruit punch, (minus the artificial colors, flavors and the added sugar.) If your fruit is ripe you won’t even need to add any sweetener. If however you’re dealing with a less than stellar selection a few drops of stevia (I like this one) or a drizzle of honey is really all you should need.

The method is easy: blend, strain and freeze. The freezing part is up to you. If you have an ice cream maker then pull it out and let the mixture churn until slushy. If you don’t have an ice cream maker, simply freeze the mixture in ice cube trays until almost frozen, then toss it back in the blender to slushify. Either way, the hands-on time is just a matter of minutes, so get to it, because we could all use an icy treat right about now!

Sylvie Shirazi

Homemade icy-cold, all-natural, fruit-filled slushies help beat the heat.

15 minPrep Time

15 minTotal Time

Ingredients

10oz/286g seedless watermelon, rind removed and cubed

2oz/ 56g raspberries, fresh or frozen

2oz/ 56g strawberries, fresh or frozen

2oz/ 56g cherries, fresh or frozen

2 Tablespoons/30ml freshly squeezed grapefruit juice

2 Tablespoons/ 30ml freshly squeezed lime juice

4oz/ 60ml coconut water, chilled

Optional: 2 teaspoons/10ml raw honey (for a non-vegan version) or a few drops of stevia

Instructions

Combine all ingredients in a high-speed blender and blend until smooth. Strain mixture through a fine mesh strainer to remove seeds.

Pour strained mixture into ice-cream canister and churn until slushy or alternatively pour into ice cube trays and freeze for at least 3 hours or overnight. Let tray stand at room temperature for 10 minutes to thaw, then pulse the cubes in a high-speed adding extra coconut water to loosen as necessary.

Serve immediately.

Recipe Type: Gluten-Free, Grain-Free, Paleo, Vegan

7.7.0.1

333

https://gourmandeinthekitchen.com/summer-fruit-slush/

gourmandeinthekitchen.com

Source: https://gourmandeinthekitchen.com/summer-fruit-slush/

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silkloss7-blog · 5 years ago

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Best of May

I am writing to you from a hotel room near Dallas, Texas, where I am spending a full week to attend The Life Coach School training with Brooke Castillo.

If you don’t know who Brooke Castillo is, let’s just say she is an amazing woman who has changed my life in more ways than I can list. She is among the people who most inspired me to create my own podcast last year, Change ma vie, and to develop my life coaching practice. Going through her training now is an incredible process, and I will be certified in the coming weeks.

Ever since I launched my podcast, I have received the most wonderful feedback from French-speaking C&Z readers who have “crossed over” to the podcast side, and feel as connected and at home there as they do on the blog. I am honored and thrilled that the life lessons I share there resonate with them, and realize that it’s all part of the same story — feeding the body, feeding the mind, tending to both with the same care and intentionality. (Hear me talk about my experience on Brooke’s podcast — listen from 1:35:50.)

I am very excited about this path, and if you’re curious too, but don’t understand French, please know I am thinking up ways that I can share my take on these discoveries with you in English as well, preferably without accidentally launching a third business. I will keep you posted. (Can’t wait? Get in touch right now!)

Dallas Book Signing this Saturday!

Will you be in or near Dallas, TX, this Saturday, June 2? Or do you have friends who will?

If so, I would love to invite you all to join me at 7pm at Interabang Books, a wonderful indie bookstore that recently opened there (10720 Preston Road, Ste. 1009B, Dallas, 214 484 4289).

I will be discussing Parisian cuisine and French food culture, and you’ll get a chance to ask me any question you have. It will be so fun. And if you’re interested in getting a copy of my cookbook Tasting Paris, I will gladly sign it for you!

I look forward to meeting you then!

GDPR and All That Sort of Thing

I didn’t want to add one more email to the piles and piles of GDPR notifications you received and trashed (you’re welcome!) but I do want to point you to my newly updated Privacy Policy.

Travel Essentials

• I have told you before about the fresh cinnamon I love to use from Cinnamon Hill. They have just come out with a fun new product: a natural mosquito repellent inspired by the months they spend each year in Sri Lanka, where cinnamon is used to keep mosquitoes at bay, and cinnamon bark oil to soothe mosquito bites. Wherever I go, I am always mosquitoes’ favorite dessert, so I am loving this spray, and I am using it on my legs and arms when we go out to eat dinner at dusk, and the mosquitoes are doing the same. So far so very good!

• A couple of months ago, I purchased this purple backpack from Swedish company FjällRäven. It’s the laptop-friendly backpack, which has a special padded sleeve to slip your laptop in, and padded shoulder straps for more comfort. It’s roomy but not bulky, it’s stylish yet practical — it has proven an ideal companion as I cycle from one appointment to another in Paris, and now I see it is just as perfect when traveling for work.

• I recently discovered the Spanish brand Pölka Shoes, which sells espadrille-inspired shoes handmade in Spain from high-quality materials. I fell in love with this model in the window of a shop in my neighborhood of Montmartre, and they are so comfortable I kind of want to sleep in them. Certainly they are great shoes to bring on a trip like this, as they look put-together but feel like slippers.

Source: https://cnz.to/series/best-of/best-of-may-3/

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silkloss7-blog · 5 years ago

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Cuban Black Beans and Rice

Cuban Black Beans and Rice is a simple, satisfying side dish packed with protein and bursting with Latin flavors like garlic, oregano and cumin.

One of the many reasons I love to travel is because it exposes me to cuisines from around the world. After recent visits to Miami and Puerto Vallarta, I was inspired to get in my home kitchen to recreate one of my favorite Cuban dishes: black beans and rice.

Don’t let the humble nature of this dish fool you: the combination of black beans and rice is one of the most nutritious, well-rounded dishes you can serve. In fact, I remember reading once that the oldest living population in the world (located in Southern Africa) starts every morning with beans and rice.

For this Cuban recipe I like to start with dried black beans and soak them overnight. Of course, if you don’t have time to do that just use canned beans but be sure to drain and rinse them to remove any excess starchy liquid. This will also allow you to control the salt content better.

While you can certainly enjoy these black beans and rice as is, I love to top it with grilled shrimp, roasted salmon or pork tenderloin.

What are your favorite dishes from around the world? I’d love to hear from you.

Your fork is waiting.

Cuban Black Beans and Rice is a simple, satisfying side dish bursting with Latin flavors like garlic, oregano and cumin.

<![CDATA[.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * fill: #ffffff; ]]> Print Pin Rate

Course: Side Dish

Cuisine: Cuban, Latin American

Keyword: black bean, brown rice

Prep Time: 8 hours

Cook Time: 2 hours

Total Time: 10 hours

Servings: 10

Calories: 220kcal

Author: Liz DellaCroce

Ingredients

1 pound black beans - dried or 4 (four 15-ounce cans rinsed and drained)

3 cloves garlic

4 bay leaves divided

2 tablespoons olive oil

1 medium onion diced

1 red pepper seeded and diced

2 cloves garlic minced

1 tablespoon salt

1 tablespoon cumin

1 tablespoon dried oregano

1 teaspoon pepper

1/2 teaspoon cayenne

2 cups long grain white rice rinsed

4 cups chicken broth low sodium

minced cilantro and lime wedges to serve

Instructions

Soak beans overnight to soften and remove any small hard stones. The next day, strain and rinse soaked beans with fresh water.

To cook beans, place in a large pot and add enough water to cover the beans by two inches. Carefully smash whole garlic cloves with the back of a knife and add to the pot of beans alone with 2 of the bay leaves.

Bring pot to a boil then reduce heat to low and simmer until tender (90 minutes or up to two hours.) Set aside once cooked.

Next, in a large Dutch oven, heat olive oil over medium high heat and sauté onions, peppers and garlic. Add spices (salt through cayenne) and continue stirring until vegetables have softened, 4-6 minutes.

Stir in rinsed (uncooked) rice and sauté for 2 minutes so that the rice starts to toast and lightly brown.

Pour in chicken broth and add reserved, cooked black beans along with bay leaves. Stir once then bring to a boil. Stir a second time then reduce heat to low and place tightly fitting lid on the pot. Cook until liquid has been absorbed, about 15 minutes.

Use a fork to loosen the rice and bean mixture then serve with fresh cilantro and lime wedges.

Notes

Canned black beans will work if you're short on time but I highly suggest dried black beans for added texture, flavor and less additives.

Nutrition Facts

Cuban Black Beans and Rice

Amount Per Serving

Calories 220 Calories from Fat 14

% Daily Value*

Total Fat 1.6g 2%

Saturated Fat 0.2g 1%

Trans Fat 0g

Polyunsaturated Fat 1.4g

Cholesterol 0mg 0%

Sodium 724mg 30%

Total Carbohydrates 51.3g 17%

Dietary Fiber 13.1g 52%

Sugars 2g

Protein 10.7g 21%

* Percent Daily Values are based on a 2000 calorie diet.

Want more mouthwatering meatless recipes? Check out my Pinterest board!

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Source: https://thelemonbowl.com/cuban-black-beans-and-rice-recipe/

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silkloss7-blog · 5 years ago

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HOT TODDY

Like a hot water bottle in tumbler form, this cocktail is soothing and warm. It’s an oldie but a goodie, and the perfect canvas for extra spice and citrus. Enjoy!

HOW TO MAKE A HOT TODDY:

INGREDIENTS

For 1

1 ounce (2 tablespoons) bourbon

1 tablespoon mild honey

2 teaspoons fresh lemon juice

1/4 cup boiling-hot water

DIRECTIONS

Put bourbon, honey, and lemon juice in a 6-ounce mug. Top off with hot water and stir until honey is dissolved.

Source: https://www.thekitchykitchen.com/?recipes=/hot-toddy-2/

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silkloss7-blog · 5 years ago

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The Top 5 Products from the 2019 Winter Fancy Food Show in San Francisco

The 2019 Winter Fancy Food Show took place January 13-15 at the Moscone Center in San Francisco. The Daily Meal’s cheese expert Raymond Hook spent the show perusing over 80,000 products from 1,400 international exhibitors. Here are his 5 favorite finds.

Rodelle Gourmet Organic Vanilla

Founded in 1936, Rodelle is one of the largest authentic vanilla extract manufacturers in America, but being a sizable company hasn’t stopped them from maintaining top-quality flavor profiles – their Organic Vanilla Extract is particularly outstanding – or upholding their streamlined, farmer-focused philosophy of vertical integration. Dedicated to more than just crafting excellent vanilla, Rodelle has implemented social programs for medical care, food security, water access, and reliable education in the communities of their farmers around the globe.

Kimino Drinks Yuzu Soda

Kimino Drinks (“kimino” means “for you”) is a Japanese craft beverage company that is committed bringing healthy, authentic Japanese flavors into the beverage market. Their first offering is a sparkling soda made from ethically farmed, seasonal freshly squeezed Yuzu juice, sparkling water from the Aichi prefecture, and a touch of organic cane sugar. This recipe strikes the perfect balance between sweet and tart, showcasing the aromatic Yuzu fruit that’s been used for centuries in Japanese cuisine.

Frozen Breaded & Battered Cheese Curds from Ellsworth Cooperative Creamery

As a lover of both cheese and “guilty pleasure” snack foods, I was delighted to discover Ellsworth Cooperative Creamery’s All-Natural Cheddar Cheese Curds, made in Wisconsin from certified rBST free milk that’s sourced from the Cooperative’s 400 family farm owners. The curds come in Buttermilk, Hot Buffalo, and Beer Battered varieties, and are sold frozen and ready to be deep-fried. These are the ultimate side dish or Superbowl snack. Fair warning: they are seriously addictive.

Galateo & Friends Twist Extra Virgin Olive Oil with Salt

Galateo & Friends is a specialty oil, vinegar, and spice producer established in 2002 in the north-western Italian region of Liguria by Marco Bonaldo,a devotee of both specialty foods and beautiful objects (check out their Instagram). He has combined his two passions to craft superlative olive oils made from Ligurian olives presented in gorgeous bottles, making for delicious gifts that surprisingly won’t break the bank. Unless you’d like the Swarovski-designed bottle, that is. While G & F products aren’t widely available in the US at present, keep your eyes peeled for them in the coming months.

Green Goddess Gouda from Emmi Roth®

A creamy, flavorful gouda that’s perfect as a snack, on a sandwich, or melted into a variety of dishes, Green Goddess Gouda also comes with a mission: a portion of all sales goes to funding grants for teachers, activists, and community leaders nationwide. The aim of the aptly named Goddess Project is to support trailblazers in the fields of environmental sustainability, education, ending hunger, and women’s equality; thinking of that mission while chomping on a slice of this delicious herbal cheese makes it taste that much sweeter.

Honorable Mention: Burn Probiotic Fermented Hot Sauce

I stumbled upon this mouthwatering condiment outside of the Fancy Food Show, but I’d be remiss not to mention it. Burn is the creation of Amanda Pargh, who started fermenting chilis in 2014 in her kitchen in Santa Cruz after losing her job at the celebrated restaurant Manresa due to a devastating fire. Her friends were so enthusiastic about her homemade sauces that she started selling them at the Santa Cruz farmers market and beyond. Burn hot sauces are organic, single-origin, and packed in reusable glass bottles. I particularly loved the Habanero-Escamillo and Thai Bird-Jalapeño varieties.

Follow Raymond's specialty food escapades on Facebook, Instagram and his website.

Additional reporting by Madeleine James.

Source: https://www.thedailymeal.com/eat/top-5-products-2019-winter-fancy-food-show-san-francisco/011819

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silkloss7-blog · 5 years ago

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Hopper To It: Toongabbie, Sydney's Little Sri Lanka

It's time for a little adventure out west to Toongabbie and Pendle Hill to visit Sydney's little Sri Lanka. Here you'll find a delicious array of dishes, hoppers, roti as well as a surprising mix with Malaysian food (go figure), friendly service and just a rollicking good time!

The song "Heaven is a Place on Earth" plays us into Toongabbie. I am in the car with my sometime vegetarian friend Laura. At 5pm she picked me up from my place and we drove across Sydney. 55 minutes and an ungodly number of 80's love songs later we have arrived at Toongabbie where people are busy making the rush hour dash home from work.

X Dreams

Our first stop is X Dreams, based purely on two reasons: the name for starters but also that Laura had been told that it has Sydney's best Sri Lankan food. "Is it a jewellery store?" we ask as we drive past it. The owners of X Dreams own a jewellery store as well as the eatery next door.

It's very busy here and we are the only non Sri Lankan patrons which is the sort of thing that confirms that the food is authentic and good. The man behind the counter is super friendly and when we ask him for recommendations he puts together a delicious tray full of goodies for us including goat curry to pepper chicken.

We hear the clang of the pans when they make kotthu rotti (chopped roti) in the background and we order some hoppers to add to our order as well as a sweet rose drink.

We bring our tray to our table situated next to the spare tissue boxes, tomato sauce (odd!), salt, pepper and cutlery. "It's banging," says Laura and I agree. The pepper chicken is delicious, the goat curry aromatic in cardamom and the rice is plentiful. And the deep fried lamb and vegetable roll are so addictively crunchy that I find it hard to stop at just a few bites. The beetroot curry is also wonderful. The only thing we don't really love is the fried chicken as it is dry.

We also really fall for the hoppers. We have an egg hopper which is spongey and thick in the centre with a beautifully crispy edge and the cheese hopper has that added layer of cheese that delights us so.

And then the piece de resistance is the milk hopper with coconut milk and jaggery sugar. The guy had warned us that once we tried one we'd want another and he's quite right. Heaven is a place on earth indeed eating one of these.

Lunge time!

X Dreams highlights: pepper chicken, beetroot curry, milk hopper, cheese hopper, vegetable or lamb roll

Amma's or Kikiz

Right next door to X dreams is Amma's or Kikiz. Amma is the mother and Kikiz is the daughter and they're in the process of transitioning the business over which is why they have both signs. The pictures signal a mix of Sri Lankan and Malaysian goodies like Char Kway Teow and Nasi Lemak.

We take a seat inside the restaurant and are offered several menus. Its hard to choose but we start with a delicious milk tea with ginger ($4) and go with their specialties: a crab curry as well as a more Malaysian offering of fish head curry with paratha.

Fish Head and 2 Paratha $15

The Sri Lankan couple next to us are curious about our ordering style. For their part they're ordering nasi goreng. And here the sound of the kotthu or chopped roti is like a musical rhythm. "It's food music-it's fusic!" exclaims Laura.

Crab masala curry $18

The crab masala curry arrives and it is very pungent in aroma. While it smells fierce the flavour is actually really good, it's a dark curry full of spices. The fish head curry arrives, also a pungent curry and we dip the roti into both curries, the crab curry being the favourite of the two.

We take a short stop at the grocery store to explore things-I am curious about a wood apple drink and I buy some masala flavoured Lays chips.

Amma's highlights: milk and ginger tea, crab masala curry

Dish

Then it's over to Dish which is just around the corner. There is also a Dish at Glebe and chef Manjula Fernando first started here in Toongabbie testing out the ground before opening up in Glebe this year.

The menu is shorter here in Toongabbie and there are also bain maries where you can get takeaway. We order a Sri Lankan Faluda rose flavoured shake with ice cream drink with sago pearls at the bottom and it's sweet and delicious but not overpoweringly so. It is quieter here with two tables occupied.

Faluda with ice cream $5

Rice and curry $11.50

Our tray arrives and there's glistening yellow rice as well as a rich spiced pork curry. There are three vegetables that come along with it and we adore the kale salad. The jackfruit that we'd read about wasn't very exciting but the potato curry was creamy and tasty.

Kottu roti $12

And we also enjoy the Kotthy or chopped roti that reminds us of stir fried noodles. The Wattalapam that I had so enjoyed at Lankan Filling Station is different here. Here it is more a syrup cake whereas there it was more a pudding which I preferred.

Watalappam $5

Dish highlights: faluda with ice cream, kale curry, potato curry, kottu rotti

Cinnamon's

When we walk around the corner we see that Mathura's is closed (they're said to make a killer dosa) so we head across the other side of the railway station to one of the more unusual restaurants. Cinnamon's is a not for profit restaurant that sort of looks like it is decorated like a wedding venue.

The couple that own it are religious and it is staffed by them and volunteers and there is a large glossy red statement wall with their mission statement on it. There is one other table dining and inexplicably along with Sri Lankan food there is pizza (with neon flashing sign), bruschetta, nachos and a dish called "Tentacles" aka fried frankfurts on the menu as well as Sri Lankan food.

Prices are also higher here than at other places with most dishes at $27.90. They recommend a "Cinnamon's Special" and a "Mixed Fried Rice" which comes with your choice of a meat dish. We hear the clanking of the pots against the strains of wedding tunes and we're both wondering whether we can make it to any other places as it is just after 9pm on a Wednesday night. Before long our dishes arrive and they're absolutely enormous.

Sri Lankan Mixed Fried Rice $27.90 (right)

The mixed rice is like a fried rice with some extra spices and Chinese chilli paste-it's very good and there's no way we can finish it. The devilled chicken that it comes with is like a Sri Lankan sweet and sour chicken that is juicy, peppery and moreish (spoiler alert: I ate all the chicken in this as Laura couldn't as she could smell capsicum and she's allergic). There is also a pineapple and cabbage salad to the side.

Cinnamon's special $27.90

The cinnamon special however is our favourite. It's a gorgeous yellow rice cooked in stock with a battered boiled egg, devilled prawns, fried chicken strips and a delightful green chilli sambol on the side. When we ask for takeaway containers (we hate wasting food) they look at how much we've eaten or not eaten as the case may be, and think that we are crazy (that's ok, we're used to it). And with that we high tail it to Pendle Hill for our final stop.

Cinnamon highlights: Cinnamon's special

Pendle Hill

Alas the sweets shop in Pendle Hill looks to be closed although it was supposed to be open. We console ourselves with a stop at a takeaway shop to buy an Indian cashew burfi and rasgulla milk ball and pop into a grocery store where we buy some Sri Lankan sweets (semolina cookies and sesame balls) as snacks for the road. We get into Laura's Mini Cooper and snack on these, slightly dejected at anticlimax for our last stop.

The sesame ball is rock hard but tasty, the Rulan Aluwa semolina sweet is grainy and reminds me of a less sweet sesame snap. The rasgulla is sweet and wet in texture while the burfi is dry. We pop on 80's hit Gloria and make our way back towards home.

Ten To Ten

Yam pudding $4 and butter cake $6

We drive past the station and then Laura spots a place that is open. Doing a quick u-turn we dash out of the car determined to catch them before they close. The first shop "ten to ten" sells a yam pudding and a Sri Lankan butter cake so we buy both for $10.

Flavours Of Ceylon

Then stop a few doors down at Flavours of Ceylon where they are still open and cooking. There's a stand that looks like the kind you might find on a tropical beach, except it's in the front room of a takeaway place. They make some recommendations but they're all rice based and we groan slightly, "We've eaten a lot of rice tonight" we explain, although we probably don't make a lot of sense.

"How about a string hopper biryani?" he says. We tell him again that we don't feel like rice but he explains that there is no rice, they use hoppers. "Oooh!!" we exclaim excitedly and an order is placed for the string hopper biryani.

As we wait Laura lies down on the chairs, "I need a moment," she says as it is nearing 10:30pm and we've been eating for 4 and a half hours. Then she cracks open the yam pudding and butter cake. The yam pudding is comforting and familiar and slightly sweet but not overly so. And the butter cake is pretty much like any sort of butter cake but it's a popular sweet in Sri Lanka.

String Hopper biryani with prawns $19

Our food is ready and comes out in a large styrofoam container. It smells wonderful. It's a takeaway place but we want to try it while it is hot so we taste some. And it is delicious. This is one of the finds of the night along with the hoppers at X Dreams. It really is like vermicelli noodles but with so much flavour. There are school prawns and a eggplant paha on the side that is so good I want to buy a whole serve and there's also ikan bilis or chilli anchovies. The Malaysian influence is very prevalent here and all of the restaurants except for X Dreams incorporated some amount of it.

Biscuit cake $5

To finish we also buy a biscuit cake which is pretty much like the biscuit refrigerator cakes made with Marie biscuits, chocolate and butter. It's rich and sweet and utterly dangerous. "You take that, I don't need it in my house," says Laura.

Flavours Of Ceylon highlights: hopper biryani, eggplant paha, biscuit cake

When we arrive at my house we divide up the food that Laura has kept in the chiller bag in her car boot. There's so much delicious food that I can't wait to wake up the next day and eat because leftovers are life!

So tell me Dear Reader, do you like food adventures? Have you eaten much Sri Lankan food? Have you ever been to Toongabbie or Pendle Hill to eat?

These meals were independently paid for.

X Dreams

14 Aurelia St, Toongabbie NSW 2146 Wednesday to Monday 7am–10pm Tuesday Closed Phone: (02) 8677 0420

Amma's Or Kikiz

18/20 Aurelia Street, Toongabbie, Sydney, NSW Tuesday to Sunday 8am–9:30pm Closed Monday Phone: (02) 7806 2335

Cinnamon's

1/465-481 Wentworth Ave, Toongabbie NSW 2146 Monday to Friday 5:30–9:30pm Saturday 2:30–10pm Sunday Closed Phone: 0498 116 753 cinnamonsrestaurant.com.au

Flavours of Ceylon

17 Joyce St, Pendle Hill NSW 2145 Wednesday to Friday 11am–2pm, 5–10pm Saturday 11am–10pm Sunday 11am–2pm Closed Monday and Tuesday Phone: 0414 262 318

Source: http://www.notquitenigella.com/2018/11/26/sri-lankan-food-toongabbie-pendle-hill/

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silkloss7-blog · 5 years ago

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Chicken Fried Hamburger with White Gravy

Chicken Fried Hamburger with White Gravy is an inexpensive ground beef recipe that’s pure comfort food. Serve over mashed potatoes for a delicious southern meal.

Ground beef patties are dipped in buttermilk and dredged in a flour/cornmeal mixture seasoned with salt, pepper, garlic powder, onion powder, and cayenne pepper.

The patties only need about 3 to 4 minutes to fry per side.

A cast iron skillet is best for frying because it retains heat so well.

After the hamburger steaks are cooked, use a third a cup of the oil, plus the browned bits to make a milk gravy.

Chicken Fried Hamburger Steak is very similar to Chicken Fried Steak made with cubed steak. The batter forms a nice, flavorful coating around the hamburger patty.

Serve with mashed potatoes and peas or green beans for a complete southern meal.

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Chicken Fried Hamburger with White Gravy

Chicken Fried Hamburger with White Gravy is an inexpensive ground beef recipe that's pure comfort food. Serve over mashed potatoes for a delicious southern meal.

2 1/4 cups all-purpose flour

1/3 cup yellow or white cornmeal

2 teaspoons salt

1 teaspoon baking powder

1 teaspoon garlic powder

1 teaspoon onion powder

3/4 teaspoon black pepper

1/2 teaspoon cayenne pepper

1 1/2 pounds ground beef

1 teaspoon salt

1/4 teaspoon pepper

2 cups buttermilk

Vegetable oil, for frying

1/3 cup all-purpose flour

2 1/2 cups whole milk

3/4 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon pepper

Combine all ingredients for dredge in a shallow dish and mix well.

Mix the 1 teaspoon of salt and 1/4 teaspoon pepper into ground beef. Divide ground beef into 8 equal pieces and flatten into 1/2-inch thick patties.

Pour buttermilk into a shallow bowl.

Dredge patties in dredge mixture, dip in buttermilk, and then dredge a second time, making sure they are coated well.

Pour 1/2-inch of oil in a deep cast iron skillet (or another type of skillet). Heat oil to 350 degrees.

Fry 4 pieces at a time, cooking for 3 to 4 minutes per side. Drain on paper towels.

Repeat with remaining 4 patties. If desired you can keep the first 4 warm in a 200 degree oven.

To make gravy, pour excess oil out of the pan, leaving 1/3 cup of oil and the browned bits in the pan.

Add flour and place over medium heat. Whisk for 1 minute.Whisk in milk, onion powder, salt and pepper. Cook until thick and bubbly. If you want the gravy thinner, add a little more milk.

Recipe adapted from Taste of the South

Disclosure: This post contains affiliate links.

Source: https://spicysouthernkitchen.com/chicken-fried-hamburger-with-white-gravy/

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silkloss7-blog · 5 years ago

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Braised Chicken Thighs with Mushrooms and Leeks

8 Freestyle Points 445 Calories

Braised Chicken Thighs with Mushrooms and Leeks is the perfect cold weather comfort food.

Nothing makes a cold winter night more bearable than a hot and hearty meal made in the oven. Some dishes I love to prepare in the winter are Braised Brisket with Potatoes and Vegetables, Turmeric Braised Chicken with Beets and Leeks, and Baked Chicken Enchiladas.

When it comes to chicken, some many people prefer breasts, but personally I’m a thigh girl all the way. Chicken breasts of course have their place – as breaded cutlets or in chicken salad, but when it comes to braised dishes, dark meat is my first choice because it’s more versatile and forgiving, and bonus, more affordable.

This braised chicken dish starts on the stove, then finishes in the oven, so you’ll want to use a heavy oven proof skillet or dutch oven with a fitted lid. First step is browning the chicken, then you’ll want to saute your aromatics and vegetables. Then the whole dish goes in the oven until the chicken is tender and delicious.

Tommy loved this dish, and asked what made this taste so good. It’s the leeks I told him, and he said we should use them in more dishes. I agree, leeks add something special to dishes, once you know how to cook with them you’ll want to cook with them more. Pictured above, the chicken is served with raw kale tossed with olive oil, salt and pepper.

How To Cook With Leeks

Leeks are delicious and healthy, but it’s important to get rid of the dirt trapped between the layers. You don’t use the whole leek, you just keep the white and light pale green part.

Cut off the dark green part of the leek, trimming to the part where the color is a pale green.

Cut off the root end then slice the stalk the lengthwise.

Run leeks under cold water, separating the layers slightly to help remove any dirt.

Place the leeks in a bowl of cool water, to let and dirt sink to the bottom, then strain, dry and slice.

Braised Chicken Thighs with Mushrooms and Leeks

Braised Chicken Thighs with Mushrooms and Leeks is the perfect cold weather comfort food.

Ingredients:

2 large or 3 medium leeks, whites only

1 1/2 teaspoon kosher salt

Freshly ground black pepper

1/2 teaspoon paprika

olive oil spray

8 pieces bone-in, skin-off chicken thighs, trimmed, about 40 ounces

1 tablespoon butter

8 ounces white mushrooms, quartered

2 tablespoons flour (or gluten-free flour mix)

1 cup chicken broth or water with chicken bouillon

3 tablespoons sherry

Directions:

Rinse the leeks well and separate the layers to make sure there is no dirt. Slice into 1/4-inch thick half moons.

Preheat the oven to 375 degrees.

Mix together 1 1/4 teaspoons of salt, 1/4 teaspoon pepper and the paprika and season all sides of the chicken.

Heat a large Dutch oven or oven safe skillet on high heat. Once hot spritz with olive oil and brown the chicken, in batches on all sides, about 5 minutes on each side, adjusting the heat as needed.

Set aside and repeat with the remaining chicken. Set aside.

Reduce the heat to medium-low and add the butter. When the butter starts to foam, add the leeks and cook, stirring until soft, about 6 to 8 minutes. Add the mushrooms, 1/4 teaspoon salt, stir and cook covered 5 minutes, stirring until they release their juices.

Sprinkle the flour over them, stir in the chicken broth and the sherry and simmer for 2 to 3 minutes.

Return the chicken to the Dutch oven, spooning the mushroom-sherry sauce over them and cook in the oven, covered, for 40 to 50 minutes, until cooked through and tender.

Nutrition Information

Yield: 4 servings, Serving Size: 2 thighs

Amount Per Serving:

Freestyle Points: 8

Points +: 11

Calories: 445 calories

Total Fat: 15g

Saturated Fat: 5g

Cholesterol: 276.5mg

Sodium: 852mg

Carbohydrates: 13g

Fiber: 2g

Sugar: 4g

Protein: 59.5g

All images and text ©Gina Homolka for Skinnytaste

posted December 4, 2018 by Gina

Source: https://www.skinnytaste.com/braised-chicken-thighs-with-mushrooms-and-leeks/

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silkloss7-blog · 5 years ago

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Turkey Club Platter

When the children were growing up, during the time we lived in New Brunswick, we often drove across the border into Houlton Maine where we would go shopping. This was really exciting for me because they had a Wal Mart there and Wal Mart hadn't yet made its way into Canada. I have always loved grocery shopping in the US.

We would leave our home early in the morning and not get back home until the evening. This meant that we also used to go to the Elmwood Diner in Houlton for a hearty lunch. This diner was exactly what you would expect for a small town diner. The walls were covered with their dining specials handwritten out on paper place-mats. The place was always super busy and the food was always super good. I don't think it is in operation any longer, sadly.

Every time we went my ex husband would order their Turkey Club Platter, which involved a turkey club sandwich, fries and coleslaw. I think you could get any kind of potato you wanted with it actually. He always wanted the fries.

I used to get either fish and chips, or a roast turkey dinner. Those are my two favourite things when dining out, and nobody does them better than diners do.

I decided to recreate that dining experience today for Todd. He has been working really hard in the garden and I thought he would enjoy the treat.

I don't know many people who wouldn't enjoy a club sandwich . . . its like a double decker sandwich on 3 slices of mayo spread toasted bread . . .

with layers of sliced cooked turkey, sliced ripe tomatoes, cheese . . .

lettuce, crisp streaky bacon, sliced ham and more cheese . . .

I even made some coleslaw to go with it, only today I made a vinaigrette coleslaw. That way the leftovers could be kept easily in the refrigerator, and I thought there was enough mayo in the meal with just the sandwich.

A coleslaw vinaigrette makes a nice change every now and again. I will confess I am not fond of the coleslaw over here in the UK. Its too gloopy and overloaded with mayo. They don't do it well in my opinion. There is such a thing as TOO much of a good thing, and they way over do the dressing.

Speaking of overdoing it . . . boy can you tell we are senior citizens now . . . one sandwich would have fed the two of us amply . . .

Neither of us could get through a whole thing. The most we managed was half a sandwich each and we never touched the pan fries. (Not to worry, I have an idea for those for tomorrow, watch this space.)

In any case this little taste of home put a smile on my face today and pleased Todd to no end!

Turkey Club Sandwich

With ImageWithout Image

Yield: 2

Author: Marie Rayner

A favourite Diner restaurant special. Served with home fries and a coleslaw on the side, it always goes down a real treat!

ingredients:

6 slices of sandwich bread, toasted

4 TBS real mayonnaise

4 ounces sliced deli turkey

4 ounces sliced deli ham

4 slices Jarlsberg cheese or your favourite cheese

6 slices cooked streaky bacon

2 tomatoes thinly sliced

shredded lettuce

For the coleslaw vinaigrette

1/4 head of white cabbage, thinly sliced

1 1/2 medium carrots, peeled

2 spring onions, finely chopped

1 tsp grainy Dijon mustard

1/2 tsp celery salt

1 TBS fine white sugar

80 ml apple cider vinegar

1 TBS vegetable oil

1/4 tsp celery salt

1 tsp dry parsley flakes

freshly ground black pepper

instructions:

First make the coleslaw. Combine all of the vegetables in a bowl. Whisk together the vinegar, oil, sugar, mustard and seasonings. Heat in the microwave on high for about 30 seconds. Whisk to melt the sugar. Pour over the vegetables in the bowl and toss together. Set aside to macerate while you make the sandwiches.

Arrange two slices of the toasted bread on a cutting board. Spread with some of the mayonnaise. Top each with 1/2 of the sliced turkey and 4 slices of tomato. (You can season the tomato with salt and pepper if you wish.) Top each with another slice of toast, which you have spread with some of the mayonnaise on both sides. Divide the shredded lettuce between the two and top each with 3 slices of streaky bacon. Divide the ham between the two and then top with a final slice of cheese. Spread one side of the remaining toast with the remainder of the mayonnaise and place mayonnaise side down on top of each sandwich. Press down lightly. Cut into quarters. You may need to secure each quarter together with a tooth pick.

Place sandwiches onto each of two dinner platters/plates. Serve with a side of the coleslaw and some pan fried potatoes if you wish. (Potato chips are also very good.)

Something happens to you when you get older. You just can't eat like you used to. I can remember when it was nothing to polish off one of these and a piece of pie to boot! Not anymore, that's for sure. I leave that kind of eating to the younger generation these days!

Source: https://theenglishkitchen.blogspot.com/2019/05/turkey-club-platter.html

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silkloss7-blog · 5 years ago

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Banana Foster Crepes

5 Freestyle Points 185 Calories

Banana Foster Crepes combine two of my favorite desserts – homemade crepes and bananas fosters! This slimmed down make-over is delicious and perfect anytime you’re craving something sweet!

Although this dessert would typically be loaded with calories, the trick to keeping this light is using very ripe bananas so you don’t have to add too much sugar. It’s the perfect dessert whenever you have ripe bananas sitting on your counter begging to be used.

Served warm in a crepe topped with a little ice cream of frozen yogurt, you’ll have a very happy family whenever you make this!

The crepes are easy, they are made in the blender and can be made with any milk, dairy, soy or nut milk. I usually use white whole wheat flour, but they also work with a gluten-free flour blend.

If you don’t want to make the whole batch, you can refrigerate the crepes and bananas you don’t eat, then reheat in the microwave.

How to Make Gluten Free Crepes:

To make them gluten-free, I had great success with Bobs Redmill 1 to 1 flour mix. Increase the milk by 2 tablespoons to thin the batter.

Blender Crepes Tips and Tricks:

A crepe pan can be used, but it’s not necessary, a good 8 inch non-stick skillet with a 6 inch bottom will work just fine.

Wait until the skillet is hot before adding the batter, you should here it sizzle quietly when you pour it on the pan.

Spray the pan after making each one to prevent sticking.

You can make the crepes ahead, place on a plate and cover with plastic wrap then reheat a few at a time in the microwave.

Banana Foster Crepes combine two of my favorite desserts – homemade crepes and bananas fosters! This slimmed down make-over is delicious and perfect anytime you’re craving something sweet!

Ingredients:

For the Crepes (makes 6):

1/2 cup all purpose or white whole wheat flour

3/4 cups 1% milk (or milk of your choice)

1 large egg

1/2 teaspoon oil, olive or grapeseed

nonstick spray

For the Bananas Foster:

1 1/2 teaspoons salted butter (coconut oil for dairy-free)

3 tablespoons brown sugar

1/8 teaspoon cinnamon

1 1/2 teaspoons vanilla extract

3 medium ripe bananas, sliced into 1/4-inch thick slices on the bias

3/4 cup vanilla ice cream (or dairy-free ice cream)

Directions:

In a blender, blend flour, milk, eggs and oil until smooth.

Heat a nonstick crepe pan on medium-low flame. When hot, spray with cooking spray to coat bottom of skillet.

Pour 1/4 cup crepe mixture into pan, swirling pan slightly to make crepe thin and smooth.

Cook for 1 minute or until bottom of crepe is light golden brown.

Flip; cook 30 seconds to 1 minute or until light golden brown.

Set aside on a plate and repeat with remaining crepe mixture until you have 6.

For the bananas, melt the butter over low heat in a large non-stick skillet.

Add the brown sugar, cinnamon, and vanilla extract, stir until the sugar is dissolved.

Add 2 tablespoons of water, cover and let the sauce simmer about 2 minutes.

Add the sliced bananas, gently spooning the sauce over each piece and cook for about 2 to 3 minutes, or until the bananas are glossy and coated with the sauce.

Remove from heat.

To serve, spoon a generous 1/3 cup of the bananas in the center of each crepe and fold the left and right side of the crepes to cover.

Top each crepe with 2 tablespoons ice cream, and any pan juices from the bananas on top, sprinkle with cinnamon and serve right away.

Nutrition Information

Yield: 6 servings, Serving Size: 1 crepe

Amount Per Serving:

Freestyle Points: 5

Points +: 5

Calories: 185 calories

Total Fat: 4.5g

Saturated Fat: 2.5g

Cholesterol: 42.5mg

Sodium: 49mg

Carbohydrates: 35.5g

Fiber: 2g

Sugar: 19g

Protein: 4.5g

posted February 10, 2019 by Gina

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Source: https://www.skinnytaste.com/banana-foster-crepes/

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silkloss7-blog · 5 years ago

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The One Easy Dinner You’ll Want To Grill Up Immediately

The Nystul family is ALL about grilling during the summertime. Our grill-centric summer routine was established a few years ago, partly as a measure to avoid heating up the house. (We didn’t have central air conditioning at the time, so turning on the stove or oven effectively cancelled out the efforts of our window A/C unit.)

But even once we got central air installed, we still kept to our grilling ways! It’s quick, easy, and it just tastes good, even when the food itself is relatively simple. That is certainly the case with the recipe that I’ll be sharing with you today, which has been in our dinner rotation frequently over the past few weeks!

But who can blame me? There’s just no reason not to enjoy tangy and delicious grilled chicken skewers as often as humanly possible. ;-) Following the recipe, I’ve included a few extra “tips for success” that will help you avoid some common skewer-related pitfalls. So grab your spatula and throw on your favorite tacky apron, because it’s grilling time! :-)

Garlic Lemon Chicken Skewers

Ingredients:

3 Tbsp extra virgin olive oil Zest of 1 lemon 3 cloves of garlic, minced 1 Tbsp fresh parsley, minced 1 tsp kosher salt 1/2 tsp ground black pepper 1 lb. boneless skinless chicken breasts, cut into 3/4” pieces

Directions:

In a mixing bowl, whisk together the olive oil, lemon zest, parsley, garlic, salt, and pepper.

Add the chicken pieces to the bowl and stir to coat. Cover and allow to marinate in the fridge for at least 2 hours, or up to 8 hours.

When you’re ready to cook, preheat your grill to medium heat.

Thread the marinated chicken pieces onto skewers and discard any extra marinade.

Place the skewers on the grill, cover, and cook for 8-12 minutes until the chicken is done, turning once during cooking. Transfer the finished skewers to a warmed platter and serve.

6 Tips For Skewer Success

Tip #1: Stick To One Ingredient Per Skewer

Loading up a skewer with chicken, onions, peppers, and mushrooms always seems like a great idea. But in reality, it just results in food that is cooked extremely unevenly! The chicken might be perfectly cooked, but the onions stay nearly raw, the peppers end up crunchy, and the mushrooms get are rubbery.

Instead, thread each skewer with just one ingredient each. Cooking chicken skewers, onion skewers, pepper skewers, and so on is so much easier overall. When everything is cooked, you can either remove the foods from the skewers and put them on a serving plate, or bring them straight to the table for a more casual meal. Easy!

Tip # 2: Leave Some Breathing Room

When you’re threading ingredients onto your skewers, make sure to leave a little extra space between each piece. This help you achieve more even cooking, as tightly packed skewers often end up undercooked in the center.

Tip #3: Avoid Skewer Slip-Ups

Certain foods end up twirling around your skewers or sliding off the ends, which is really frustrating! To eliminate this issue, just thread them onto two skewers placed side-by-side.

Another common skewer issue is when the ends burn up partway through cooking. An easy fix is to add makeshift “handles” onto your prepped skewers by wrapping a small piece of tin foil around the end! You’ll still need to flip the skewers with tongs, but the tin foil will prevent the skewer ends from burning up or breaking off.

(But the absolute easiest way to avoid burned-up skewers is to opt for stainless steel skewers instead! They’re inexpensive and infinitely reusable!)

Tip #4: Prep Your Grill

Don’t forget to prep your grill before you start cooking. The ideal grilling surface is clean, hot, and well-oiled. Scrape the grates clean, pre-heat your grill, then rub some oil onto the grates just before you add your skewers. Taking the time to prep your grill beforehand makes grilling so much easier.

Tip #5: Keep It Clean

When you’re grilling foods that have been marinated or sauced, things can get messy really fast! I like to use a grill mat for “wetter” foods to help prevent flare-ups and to keep my grates cleaner.

A grill mat also comes in handy when you’re cooking delicate foods like seafood or tomatoes, because it prevents them from sticking to the grates. They won’t get as much of that “grill flavor” from the grates, but you’ll also end up with a lot less cleanup afterward!

Tip #6: Temp Your Meat

Very few things have done as much for my confidence as a cook than my instant-read digital thermometer. Using one takes all the guesswork out of grilling meat, because you’ll know exactly when it’s done to your liking! (And be sure to download my free printable guide to meat temperatures to use as a reference guide!)

What’s your favorite easy grilling recipe?

Garlic Lemon Chicken Skewers

This bright and tangy chicken gets a delicious charred flavor from the grill, resulting in a quick and easy dinner you'll make again and again!

Prep Time: 10 minutes

Cook Time: 15 minutes

Marinating Time: 2 hours

Total Time: 25 minutes

Servings: 4

Calories: 226 kcal

Author: Jillee

Ingredients:

3 Tbsp olive oil extra virgin

Zest of 1 lemon

3 cloves of garlic minced

1 Tbsp fresh parsley minced

1 tsp kosher salt

1/2 tsp ground black pepper

1 lb. boneless skinless chicken breasts cut into 3/4” pieces

Instructions:

In a mixing bowl, whisk together the olive oil, lemon zest, parsley, garlic, salt, and pepper.

Add the chicken pieces to the marinade and stir to coat.

Cover and marinate in the fridge for 2-8 hours.

Preheat your grill to medium heat.

Thread the marinated chicken pieces onto skewers and discard the extra marinade.

Place the skewers on the grill, cover, and cook for 8-12 minutes until cooked through, turning once during cooking.

Transfer the finished skewers to a warmed platter and serve.

Nutrition Facts

Garlic Lemon Chicken Skewers

Amount Per Serving

Calories 226 Calories from Fat 117

% Daily Value*

Total Fat 13g 20%

Saturated Fat 2g 10%

Cholesterol 72mg 24%

Sodium 714mg 30%

Potassium 428mg 12%

Protein 24g 48%

Vitamin A 2.3%

Vitamin C 4%

Calcium 1%

Iron 3%

* Percent Daily Values are based on a 2000 calorie diet.

Source: https://www.onegoodthingbyjillee.com/garlic-lemon-chicken-skewers/

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silkloss7-blog · 5 years ago

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Best Fish and Chips on the Oregon Coast

From Astoria to Tillamook, we have found the best places to enjoy the best fish and chips on the

Oregon Coast.

Living in Portland, Oregon we are able to spend a lot of time at the Oregon Coast. We recently returned from our family’s annual week at the beach in Manzanita, Oregon. One of the top things on our list to do each year during our time at the beach is eat as much fish and chips as we can. We definitely have our favorites but we always look for a new place or two to try. Today, I have compiled a list of our all time favorites, the ones we go back to time and time again. We even drive over an hour from our beach house to enjoy one of them!

Our list includes places from Astoria, Oregon at the north end down to Tillamook, Oregon on the southern end.

Where to Get Fish and Chips on the Oregon Coast

From North to South:

The Bowpicker, Astoria, Oregon 1634 Duane Street, Astoria OR 97103; 503-791-2942

If I had to pick our favorite fish and chips on the North Oregon Coast the Bowpicker may be it. Don’t look for a restaurant, the Bowpicker is actually an old boat parked on the corner. They use albacore for their fish and the only thing on the menu is fish and chips and once they sell out they are closed for the day. There is always a line and sometimes it wraps around the block so get there early. Their hours are 11-6 pm or until they sell out. No indoor seating but there are a few picnic tables next to the boat. We’ve been there in the rain before (there won’t be as long of a line) and eaten it in our car!

Bell Buoy, Seaside, Oregon, 800 South Roosevelt Drive, Seaside OR 97138; 503-738-6348

You will find a selection of different fish for your fish and chips here including halibut and cod. I prefer the cod but the rest of my family usually gets halibut. They have great clam chowder as well as salmon and chips, clams, crab, tuna and other seafood. Fish and chips are served with waffle fries. The restaurant is right next door to their seafood market so you can also pick up some fish to cook at home. There isn’t much seating inside but you can sit outside on the deck looking over the river.

Ecola Seafood Market, Cannon Beach, Oregon, 208 North Spruce Street, Cannon Beach OR 97110; 503-436-9130

This is a family run market and restaurant. The family is out catching the fish and then serving it up in the restaurant and market. Doesn’t get much fresher than that! Their menu includes not only fish and chips, but fish tacos, fish sandwiches, melts, chowders and salads. They also have a kid’s menu and a non seafood lovers menu. My family enjoyed the chowder too but said it was more like a potato chowder. Their fries are nice a crispy, just the way I like them.There is indoor seating as well as some seating on the patio.

Riverside Fish n’ Chips, 35915 N Hwy 101, Nehalem, OR 97131

You’ll miss this one if you aren’t looking for it. Tucked away behind an antique store in the tiny (don’t blink or you’ll miss it) town of Nehalem, Oregon. It is actually a food cart that sits behind the building. The fish and chips is amazing and maybe my second favorite one on the list. The fish is fresh and crispy, just the way I like it. You will also find fish tacos on their menu, as well as grilled cheese, hot dogs and pulled pork so there is something for everyone! No indoor seating but there are picnic tables where you can enjoy your delicious fish and chips while looking out over the Nehalem River.

Old Oregon Smokehouse, 3800 US-101, Tillamook, OR 97141; (503) 842-2383 and a location in Rockaway, 120 US-101, Rockaway Beach, OR 97136; (503) 355-2817

The Tillamook location is right across the street from the Tillamook Cheese Factory so we usually have lunch at Old Oregon Smokehouse and then head over to the cheese factory for a little cheese tasting and ice cream for dessert. Old Oregon Smokehouse also has another location in Rockaway that is right on 101 that goes through the town. This is our favorite place for clam chowder on the North Oregon Coast and their fish and chips are great too. They have a lot of different seafood to choose from for your fish and chips including, halibut, cod, prawns, oysters, and crab cakes. On our last visit we had Rockfish Fish and Chips which were delish! They also smoke their own meat and have delicious BBQ Beef or Pork.

You may have noticed that I did not include Mo’s on my list of favorite fish and chip spots. Mo’s is pretty much an institution in Oregon and you will find them scattered up and down the Oregon Coast. We use to eat there often when our children were growing up (one bonus is they had chicken and strips for our non fish eaters) but we have since discovered so many other more amazing fish and chip options that Mo’s is no longer on our list for the best fish and chips on the North Oregon Coast. Sorry, Mo’s!

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Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .