のはゃひのね

• [PR]
  ×

  [PR]上記の広告は3ヶ月以上新規記事投稿のないブログに表示されています。新しい記事を書く事で広告が消えます。

  • 2024/11/21 16:38
• Crispy Ranch Chicken Strips with Lemony Yogurt and Cucumber Salad
  Whisk together buttermilk, cayenne, and half Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix in large bowl and season with salt and pepper ecig wholesale. Add chicken tenders and turn to coat. Refrigerate at least 30 minutes or up to 4 hours.
  In medium bowl, combine cucumbers, shallot, and rice vinegar; season with salt and pepper and let marinate while you finish chicken genuine ecig.
  In shallow baking dish, whisk together flour and remaining half seasoning mix and season with salt and pepper. Working a few pieces at a time, remove chicken from buttermilk marinade, letting excess drip back into bowl, and dredge chicken in flour mixture, pressing gently to adhere, then transfer to a parchment-lined baking sheet.
  Heat oil in a large heavy skillet over medium-high heat you beauty. Working in batches, being careful not to overcrowd skillet, cook chicken, turning once, until golden brown and cooked through, about 2 minutes per side. Transfer to wire rack set in a rimmed baking sheet and season with salt.
  Finely grate lemon zest into medium bowl, then halve lemon and squeeze juice into bowl. Add yogurt, season with salt and pepper, and stir to combine.
  Serve chicken strips with yogurt sauce and cucumber salad.
  PR
  • のはゃひのね
  • 2015/09/08 15:35
  • 0
• my favorites to date
  
  By now you know I have issues with some vegetables still even as an adult.  If you compare my childhood vegetable intake to my adult vegetable intake it’s drastically different.  Growing up the only vegetables I would even consider eating were corn, potatoes and canned peas – ONLY canned peas. Anything else you would have thought by the squinched up face I made that you were trying to give me poison.  I wanted no parts of anything else.  Now there’s not a day that goes by that I’m not nomming on a raw pepper – red, orange or yellow though never green.  To me green peppers are bitter.  I crave jicama, love raw carrots (still hate them cooked), onions… yes ONIONS (not raw) are my friend.  Like caramelized onions are incredible. And let’s not forget about Brussels Sprouts!  They actually don’t suck!  I’ve featured them in numerous dishes and salads.  My shaved Brussels Sprouts salad is one of my favorites to date!
  
  But… I still have issues with tomatoes.  Like I love tomato sauces and stuff like that but tomatoes in a chunk form… *shudder*. They just bother me.  And oh dear God if one is raw and I bite into it by accident I honestly think I’m going to die.  LOL  Well okay maybe it’s not quite that dramatic but I have issues with raw tomatoes.  Now I have grown up to the point where if they are on a white pizza and roasted that I’ll eat them.  I think it’s because that liquidy crap inside has dried up and ceases to exist.  It’s the no-squish factor. Yeah I know, I’m weird but we all have our own idiosyncrasies.
  
  Well I was bound and determined to incorporate more tomatoes into my diet.
  • のはゃひのね
  • 2014/07/18 14:32
  • 0
• banoffee pie recipe
  
  A quick post to share with you this banoffee pie recipe which I loved. Even the most vegan/raw food sceptic immediately told me, after his first bite, to register a patent for it. There is absolutely nothing fancy about it : just light, fresh, simple vegan and raw ingredients.
  
  You can make this dessert with any nuts you want (walnuts, cashews, macadamias, or a mix) and even try to make it nut-free by using sunflower seeds (I suspect it to taste very good).
  It's best to use Medjool dates for the caramel as they yield a particular caramel-y flavour but any soft dates will do (or pre-soaked dates if they're a bit dry) : as you can see I've used Deglet Noor  for the base as they're cheaper.
  Now, about the coconut whipped cream and the chances of uncanny cans, I'm afraid I'm not in the known. I usually buy the coconut milk that has the highest percentage of fat. It works. Sometimes it fails (and I freeze the faulty coconut cream for later uses). Try to buy organic or coconut milk that is not packed with too many stabilisers.
  • のはゃひのね
  • 2014/06/20 10:50
  • 0
• my southern drawl
  
  Recently, I perfected my southern drawl in Georgia. As a Texan, we have our own twang to the way we talk but nothing like our friends to the east and I was crazy excited to get a chance to visit Georgia and get my deep south on Necklace online. I was there to witness the famous Vidalia Onion harvest, thanks to the Vidalia Onion Committee, and was it ever an experience. I’ve been on quite a few farm tours and I have to say, it was a treat to have such fabulous hospitality and open arms as we found from the farmers in Vidalia. They’re fiercely proud of what they do and not afraid to take you in to show you why they love their fields elyze好唔好.
  
  For the harvest, we stopped by McLain Farms, a family run Vidalia Onion farm. The McLain’s have been growing onions since 1985 and have both conventional and organic varieties. I instantly fell in love with the farm — it’s simply gorgeous. While I was there I discovered a few interesting facts about onions, especially Vidalia Onions. For example, what makes an onion a Vidalia onion is the perfect combination of weather and low sulfur soil that Vidalia has to offer. This creates a sweet delicious onion perfect for grilling, baking, roasting, eating it plain and simple, and even hand pies. Yes, hand pies Managed Security Service.
  • のはゃひのね
  • 2014/05/26 15:50
  • 0
• freshly cooked rice
  
  These are a few tricks and tips to make the perfect fried rice.
  
  You need a large wok or frying pan that has enough space for rice to move around.  You need to be able to toss the rice and other ingredients while cooking.  When you put too much rice and ingredients, the fried rice will form a big clump so I highly recommend to cook for 1-2 servings at a time Maggie Beauty.
  
  Heat: Fried rice at the restaurant tastes good because it has that smoky flavor from the high temperature and the seasoned wok.  Cooking over high heat is required and a layer of oil on a hot surface will form a non-stick coating on the wok.  If the wok is not hot enough, rice will start sticking everywhere.  Since you will be cooking on high heat, please make sure all the ingredients are prepped and ready to toss in.  FYI, if you decide to use a non-stick frying pan, don’t use high heat as you will ruin your pan Maggie Beauty.
  
  First of all, you will need a decent amount of oil to cook fluffy egg.  I know you might prefer to use as little oil as possible.  But at the same time, you don’t want your fried rice to stick on your pan and ruin your dinner right?  Don’t worry about oily egg because later on when you add the egg back in the wok, the oil on egg will coat the rice and help rice separate from each other.
  
  You can’t make fried rice with freshly cooked rice.  Use day-old cold rice because it is more firm and has no excess moisture so it will separate and won’t be mushy.  However, if you don’t have leftover rice in hand, make rice ahead and let the rice cool to reduce the moisture content Maggie Beauty.
  • のはゃひのね
  • 2014/05/26 15:32
  • 0