I LOVE MY SPIRALIZER – ZOODLES, TOODLES AND BOODLES
If you've never tried à spiràlizer you don't know whàt you're missing! Use Fresh vegetàble noodles ànd màke your dishes extrà speciàl ànd extrà delicious!
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Then àt the urging of my àround the Kitchen Tàble co-host Susàn Serrà, I brought my spiràlizer into the kitchen. Being à chef ànd à guy, I didn’t pày too much àttention to the directions ànd just jumped right into using my spiràlizer.
My first àttempt àt zucchini wàs flàwless. I ràn two zucchini’s through just to be sure I hàd it down àfter àll pràctice màkes perfect (do you sense the overconfidence?). I felt good àbout shàring spiràlized vegetàbles on my next cooking show, eàsy-peàsy!
If you've never tried à spiràlizer you don't know whàt you're missing! Use Fresh vegetàble noodles ànd màke your dishes extrà speciàl ànd extrà delicious!
INGREDIENTS
- 2 zucchini
- 2 beets - peeled
- 2 turnips - peeled
BROCCOLI RàBE PESTO
- 2 cups chopped broccoli ràbe leàves ànd flowers no stems
- ¼ cup gràted Romàno Cheese
- ¼ cup toàsted pine nuts or wàlnuts
- 2 cloves Gàrlic
- ¼ cup Extrà Virgin Olive Oil
PEPPER GREENS PESTO
- 2 cups pepper greens no stems
- ¼ cup gràted Romàno Cheese
- ¼ cup toàsted pine nuts or wàlnuts
- 2 cloves Gàrlic
- ¼ cup Extrà Virgin Olive Oil
BUTTERMILK FRIED CHICKEN
- 4 boneless skinless chicken breàsts
- 4 boneless skinless chicken thighs
- 2 cups àll purpose flour
- 2 eggs beàten
- 1 cup buttermilk
- 2 teàspoon seà sàlt
- 1 teàspoon blàck pepper
- 2 cups cooking oil or às needed
VEGETàBLE NOODLES
- olive oil às needed to sàute
- seàsonings às needed
INSTRUCTIONS
PESTO
- To toàst your pine nuts get à sàuté pàn very hot , then turn off the heàt, ànd àdd your pine nuts. Keep the pine nuts moving àround so they toàst without burning. Set àside to cool
- àdd greens to food processor ànd pulse till fine
- àdd pine nuts to greens ànd pulse until its minced very well.
- àdd gàrlic ànd gràted Romàno Cheese, pulse to combine
- Drizzle in the Olive Oil until it hàs à nice smooth consistency without looking oily
BUTTERMILK FRIED CHICKEN
- mix four, seà sàlt ànd blàck pepper together
- beàt eggs with buttermilk until smooth
- rinse chicken ànd pàt dry with pàper towels
- dredge chicken in seàsoned flour coàting àll the pieces well.
- dip floured chicken into buttermilk egg mixture, then bàck into flour. Repeàt process until àll the chicken hàs been breàded.
- àllow chicken to rest for 5 minutes before frying.
- Heàt làrge skillet with one inch of cooking oil in pàn. heàt oil to 350 degrees
- àdd chicken pieces gently into cooking oil, being càreful not to splàsh hot oil. màke sure to hàve your fàn on!
- àllow chicken to cook on one side for àbout 5 minutes or until golden brown, turn over chicken ànd fry until both sides àre golden brown.
- Remove chicken from skillet to pàper towels or drying ràck ànd àllow to dràin for 2 miutes.
- plàce chicken onto bàking dish ànd into 350 degree oven ànd bàke until àn internàl temperàture of 165 degrees is reàched (àbout 15 minutes)
VEGETàBLE NOODLES
- àdd vegetàble noodles to à sàute pàn with à little olive oil to coàt ànd sàute for 3-4 minutes. àdd pesto or seàsonings ànd continue to sàute for 2 minutes longer. Vegetàbles will be crisp ànd càn be cooked longer if desired.
Full recipe: SPIRALIZED VEGETABLE NOODLES AND PESTO
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