A couple of weeks ago u/johndoedaking posted this image on reddit in r/food and then u/catch22milo did some googling and provided a recipe.
I knew IMMEDIATELY that I needed these in my mouth. Even though I had just gotten sick and wasn’t hungry for anything except sleep, this recipe awoke a primal desire for noms.
I made these the same evening that Cat made her delicious Onion Rings, Chinese Pancakes, and Brandie made copy-cat Cheddar Bay Biscuits. It was a smorgasbord of fried randomness.
I was hoping/planning to follow the recipe to a “T”, but a few things got in the way. Firstly, I realized too late that this recipe was for full chicken breasts, but I only bought three at the store, so I ended up slicing them into strips which I thought worked really well in terms of an appetizery type recipe. Secondly, as I was gathering ingredients I found too late that we did not have any sage, thyme, or cayenne, and that we only had about half cup of honey left.
So, I proceeded with what we had. I accidentally added too much garlic because I thought the recipe called for 4 Tablespoons, instead of 4 Cloves. And then to make up for the missing honey, I added brown sugar until the sauce tasted okay.
Right after adding the sauce to the chicken, it didn’t taste quite right which I’m sure was due to my various missteps, but as it sat and the sauce soaked in, it started to taste a lot better. Adam in particular really enjoyed this recipe.
I liked it well enough, and definitely well enough to want to try it again following the recipe exactly to see how it effects it. I’ll also want to try it a third time and make some further personal adjustments to see if I could tweak it to like it even more.
I will say that the chicken ended up cooked perfectly, and the coating was deliciously crisp. I could also tell that the sweet and savory aspect of the flavoring was going in an amazing direction.
I will absolutely try this recipe again, and as it was I’ll give it 4 out of 5 starts.
(4 / 5)
Recipe Review: Double Crunch Honey Garlic Chicken Breasts
Recipe type: Appetizer, Main Dish
- 4 Large boneless chicken breasts pounded down to ½ in thickness
- 2 cup(s) Flour
- 4 teaspoon(s) salt
- 4 teaspoon(s) Black pepper
- 3 tablespoon(s) Ground Ginger
- 2 tablespoon(s) ground nutmeg
- 2 teaspoon(s) Ground thyme
- 2 teaspoon(s) ground sage
- 2 tablespoon(s) paprika
- 1 teaspoon(s) cayenne pepper
- 4 eggs
- 8 tablespoon(s) water
- 2 tablespoon(s) olive oil
- 3-4 clove(s) garlic minced
- 1 cup(s) honey
- ¼ cup(s) soya sauce
- 1 teaspoon(s) ground black pepper
- Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash (4 eggs & 8 tbsp water) and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.
- Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4½ out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.
- Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice.
- Honey Garlic Sauce
- In a medium saucepan add:
- tbsp olive oil
- – 4 cloves minced garlic
- Cook over medium heat to soften the garlic but do not let it brown. Add:
- cup honey
- ¼ cup soya sauce (low sodium soya sauce is best)
- tsp ground black pepper
- Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.
As written in: http://www.myrecipes.com/recipe/double-crisp-honey-garlic-chicken-breasts-200142/
I know, I know. I just posted another alternative Egg Roll recipe. But when one of my besties, Angel, requested some sort of egg roll for her birthday party, I just couldn’t resist!
Unfortunately I forgot that she doesn’t like beans, but everyone else devoured them.
As soon as the idea of a burrito type egg roll entered my head, I knew it was going to be amazing.
I think when I do these again I’ll also use some seasoned rice, but they were incredibly delicious and hefty just the way they were.
Mexican Egg Roll - or - Burrito Roll
Recipe type: Appetizer, Side Dish
Cuisine: Asian-Mexican Fusion
- 8 ounces refried beans
- 1 pound ground beef
- 1 packet taco seasoning
- 4 ounces shredded cheese
- 8 ounces salsa
- 1 large avocado
- 1 package large square wonton wrappers
- Enough oil (corn or vegetable) for frying
- Brown the ground beef in a large skillet with the taco seasoning and prepare the avocado by cutting it in half and then slicing the halves thinly lengthwise.
- Assemble each egg roll with a spoonful of beans, salsa, ground beef, large pinch of cheese, and slick of avocado. Roll them tightly enough to ensure salsa doesn't leak out of the sides.
- Once all the rolls are assembled, fry them in about two inches of oil headed to 350 degrees.
- Remove from the oil once they are a crunchy golden brown.
- Enjoy warm with sour cream and salsa for dipping!
As much as I love the Slow Carb Diet for getting things done, e.g. dropping some pounds, sometimes you just need something that looks like bread and quacks like bread. That is why I love this bagel recipe so much.
It is maybe a bit far from tasting like normal bread, but you’re getting everything else without those pesky carbs, so it is still worth the sacrifice. But they do make the perfect addition to eggs/meat/beans for breakfast, you can turn most of that into a breakfast sandwich and almost feel like you aren’t on a weird diet.
You will want a donut/bagel pan for cooking these in. I can recommend the Wilton Nonstick Donut Pan.
Slow Carb Bagels
- 1½ cups almond flour
- ¼ cup flaxseed flour
- 2 tablespoons garbanzo bean flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 5 eggs
- 2 tablespoons apple cider vinegar
- sesame seeds (optional)
- garlic powder (optional)
Writing for Qwerty Cafe can often help push me to be more creative, feeding my friends on Friday nights can also help.
A couple of weeks ago I had fun making these tasty suckers.
They didn’t include very many ingredients and were pretty simple to assemble.
I think it these “egg rolls” would be a showstopper at any party or gathering; the perfectly impressive contribution for a pot luck!
Buffalo Chicken Egg Rolls
Recipe type: Appetizer
Cuisine: Asian-American Fusion
- 1 package large square egg roll wonton wrappers
- 1 rotisserie chicken, meat removed and shredded (or 16 oz shredded chicken)
- 1 cup generic buffalo sauce, or Franks Red Hot sauce
- 8 ounces crumbled blue cheese
- 1 cup packaged (dry) broccoli slaw
- Oil for frying, vegetable or corn
- Mix the shredded chicken in a bowl with the buffalo sauce and allow to so sit in the fridge for at least half an hour.
- Follow the egg roll rolling technique on the packaging using reasonable chunk of chicken, a couple of teaspoons of blue cheese, and pinch of the slaw in each roll.
- Once all the egg rolls are assembled, heat about 2 inches of oil to 350 degrees and fry each roll until they reach a golden brown that makes you happy.
If you wanted to put in a little bit of effort for a more authentic "wing experience", you could julienne carrots and celery instead of broccoli slaw.
Dip these in some blue cheese or ranch dressing, and you’re golden!
This is a guest post written by Doren Damico, she is sister to Adam, Brandie, and Brie, and cousin to Cat. She is a talented teacher and talented singer-songwriter. We can now add baking to the list of her many skills.
About a year ago, I spied a recipe for scones at the Qwerty Cafe. They looked so good my mouth started salivating. Scones! Gluten-filled Scones! Deadly, allergy inducing gluten! The dissidence was unbearable, my love of all breads and baked goods was either followed by extreme bouts of illness (due to a gluten allergy), or painfully unrequited. Those scones on the Qwerty Cafe website changed everything. I was inspired, enraged, and hungry for scones. This was just the right combination to fuel my search for the perfect gluten-free scone recipe, one that would fool even a wheat-based pallet. It took me a year and four attempts, with a dedicated gluten eating tasting crew, to finally arrive at my gluten-free scone heaven: coffee, scones and a good book. For all my gluten-free friends, here is a recipe to offer even your most discerning guests. Enjoy!
(Using a pre-mix is one of the best ways to find gluten-free success without the need to purchase several flours and leavening products. However, they are not all the same, and some are downright terrible. My gluten-free baking cookbook has a recipe for scones that requires 16 ingredients. The following recipe requires only 8 ingredients and was the only pre-mix I tried that had a great texture; dry, not too dry. There are suggestions for a dairy-free version, but I used butter and milk in the successful batch. I recommend that you hunt for this mix at an excellent health food store. Or merely order it online at www.pamelasproducts.com. This way, you’ll avoid disappointment and have more time for enjoying your scones.)
Scones! Gluten-Free Scones!
- 1 Bag Pamela's Biscuit & Scone Mix
- ½ cup sugar (I used raw sugar)
- 8 tablespoons butter cut in ½” pieces/well chilled
- 1 cup milk
- ½ cup dried fruit: cranberries
- 2 tablespoons milk
- 1 cup powdered sugar
- Lemon zest
- Parchment Paper (recommended) or plastic wrap
I’ve been collecting recipes for a long, long time. I cut them out of magazines and newspapers with every intention of using them, but I never do!
They’ll collect dust no longer though, I will start randomly selecting one of my many recipes in order to challenge myself and break outside the norm.
This week, much to Cat and Mark’s delight, I pulled a very old Soft Pretzel recipe! From the looks of it, this recipe might have been given to my family maybe as long as 20 years ago in New Hampshire.
The rules are I have to follow the recipe as-is, and then I’ll let you know how it went, whether I liked it, and if I have any suggestions.
The pretzels were fantastic! Salty and soft, great with mustard and cheese. I was agog at how easy they were to make!
We’ve been going through a bit of a cold snap, and our house doesn’t hold heat well, so for letting the pretzels rise I preheated the oven on its lowest temperature for about five minutes, and then turned it off. I used its residual heat for the rising process.
For the half egg, I cracked a whole egg into a small dish, whisked it until blended, and then poured half of that into the recipe.
None! I wouldn’t change a thing!
Final Review: (5 / 5)
Full points! The pretzels were exactly what I wanted, and Mark devoured half of them himself during the course of the evening. I will definitely be making these again; I think there would be revolt if I didn’t.
I wanted something a little special and different to go with my steak this last week.
Scalloped potatoes is something I love and am always excited when someone else is serving it, but I’ve never tried it myself!
I looked around at a few recipes and surprised at how simple this dish could be!
It turned out incredibly delicious and was just as tasty reheated over the next couple of days.
I highly suggest trying this out as your next side dish.
Cheesy Scalloped Potatoes
Recipe type: Side Dish
- 4 Tablespoons butter (melt 3 of them)
- 6 potatoes (russet, peeled and cut into ⅛ inch slices)
- 8 ounces shredded Gruyere cheese
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 3 teaspoons garlic powder
- 1 cup milk heated
- Preheat the oven to 425 and spread a large baking dish (11x7) with 1 tablespoon of room temperature butter.
- Arrange a third of the potatoes in the dish by rows with the slices slightly overlapping.
- Sprinkle a quarter teaspoon of salt, a third of the black pepper, and a teaspoon garlic powder on the potatoes - drizzle with a tablespoon of melted butter, and then distribute a third of the grated cheese evenly.
- Repeat the layers two more times - steps 1 and 2
- Pour the hot milk evenly over the potatoes.
- Bake for 35-40 minutes until the potatoes are tender, the milk is absorbed and the top is a golden brown.