food:: breakfast for dinner

We are having FAB.U.LOUS. weather here in the quiet Iowa countryside.  So, we decided to throw open all of the windows, make an easy dinner, and relax on the deck to enjoy the evening.

We made some easy Bisquick biscuits with honey, cut up some bananas, and scrambled eggs with ham & cheese.

Once the eggs were ready, I sprinkled some fresh cut chives from the garden and…voila!  An easy dinner to make up some plates and enjoy the smell of fresh cut grass, listen to the crickets, and enjoy the view.

(After our party-crasher was shoo-ed from the table!)

Hope your weekend starts off just as fabulous 🙂

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food:: peach crumble

I have a wonderful neighbor that has several old-fashioned white peach trees.  Guess who was the lucky recipient of some of the harvest???

These make the most wonderful jam, but alas I am not the canning type.  So, instead I decided on the lazy girl alternative to making pies.

peach crumble filling:

4 – 6 cups peaches cut in chunks

1 – 2 Tbs. lemon juice

1/2 cup sugar

1 – 2 Tbs flour

pinch (or 2) of cinnamon

Preheat oven to 375′

Mix well and let it rest a few minutes while you make the crumble topping.

crumble topping:

3/4 cup flour

1/2 cup brown sugar

1/4 cup sugar

pinch of salt

6 Tbs cold butter cut in chunks

Mix with your fingers until it is a crumbly mess.

Grease (or spray) a 2 quart casserole dish and add the peaches.  Sprinkle the topping all over and bake for 60 minutes.  It’s great with whipped topping or vanilla ice cream.

Enjoy!!!

food:: fried chicken

I have been writing a cookbook for several years, and have yet to try to get it published.  My husband keeps telling me that if I will just finish it, it will sell.  I need to just have the guts (and the time) to go for it, silly me.

This was our Sunday dinner, and I am finally getting a chance to share it.  This is a favorite, a most indulgent dinner  and I absolutely love it!   My guys ask for it much more often than I will cook it.  Calorie-laden comfort food…

Ultimate Fried Chicken

2 cups cracker crumb mix

1 egg

1/4 cup milk

1 ½ lbs boneless, skinless chicken breast, cut into thick strips (about 3 per lobe)

1 cup canola oil (approx)

1 cup butter flavor shortening (approx)

To prepare chicken use 2 shallow bowls with flat bottoms and a plate.  In the first bowl, beat together the egg and milk.  In the second, place 2 cups cracker crumbs.  Using a fork, dip each piece of chicken into egg mixture, and then place in crumbs.  Using fork, scoop crumbs over top and press with back of fork.  Shake off excess crumbs and transfer each piece to plate.  Now to the cooking part. Use a stainless steel skillet for best results – non-stick coated pans tend to burn the breading.  Heat oil & shortening in skillet over medium-high heat and then add the chicken.  Cook to a light golden brown for approximately 7 – 10 minutes on each side depending on thickness.  When cooked through, transfer to another clean plate with 3 layers of paper towels to blot away excess oil. This is the way to a husband’s heart through his stomach!  Serve with mashed potatoes, turkey gravy (non-fat from a packet, made in the microwave) and either green beans, corn on the cob or a salad and frozen biscuits baked in the oven.  This is a huge meal, best saved for Sunday dinner.

To make crumb mix, in a gallon size plastic bag crush the following items with a rolling pin:

1 sleeve club crackers

½ cup flour

½ tsp each: garlic powder, parsley, onion powder, rosemary, thyme, basil, pepper, and paprika

½ cup Parmesan cheese