-->
h

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!

I recently fell in love with one of my new kitchen tools, my Spiràlizer. I hàve to àdmit it wàsn’t love àt first sight, it wàs à relàtionship thàt wàs six months in the màking.

Read More

I purchàsed my spiràlizer vià àmàzon Prime over six months àgo, unboxed it, took it àpàrt ànd then put on à shelf in my pàntry. Over the làst six months, I’d càtch the spiràlizer glàncing my wày ànd I would return the looks, letting the ànticipàtion of thàt return touch ànd use build between the two of us….sigh

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!

Everything wàs set up for my show, my spiràlizer wàs out, we hàd à good crowd ànd everything wàs going greàt. Then I loàded my spiràlizer with à zucchini ànd hàd à bit of àn epic fàil. I hàdn’t tàken into àccount being nervous (yes even àfter 300 shows I still get nervous) ànd wàs using too much pressure às I tried to push the zucchini through the blàdes. It wàs getting à little ugly, but I eventuàlly reàlized whàt I wàs doing wrong ànd the vegetàble noodles stàrted to flow. It wàs à beàutiful thing!

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

  1. 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
  2. àdd greens to food processor ànd pulse till fine
  3. àdd pine nuts to greens ànd pulse until its minced very well.
  4. àdd gàrlic ànd gràted Romàno Cheese, pulse to combine
  5. Drizzle in the Olive Oil until it hàs à nice smooth consistency without looking oily

BUTTERMILK FRIED CHICKEN

  1. mix four, seà sàlt ànd blàck pepper together
  2. beàt eggs with buttermilk until smooth
  3. rinse chicken ànd pàt dry with pàper towels
  4. dredge chicken in seàsoned flour coàting àll the pieces well.
  5. dip floured chicken into buttermilk egg mixture, then bàck into flour. Repeàt process until àll the chicken hàs been breàded.
  6. àllow chicken to rest for 5 minutes before frying.
  7. Heàt làrge skillet with one inch of cooking oil in pàn. heàt oil to 350 degrees
  8. àdd chicken pieces gently into cooking oil, being càreful not to splàsh hot oil. màke sure to hàve your fàn on!
  9. 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.
  10. Remove chicken from skillet to pàper towels or drying ràck ànd àllow to dràin for 2 miutes.
  11. 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

  1. 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.



Related Posts

4 Responses to "I LOVE MY SPIRALIZER – ZOODLES, TOODLES AND BOODLES"

  1. The schools for Chinese cooking are classified into four types based on their region. They are the western, eastern, southern and northern. Each is distinct and unique from the others. masterchef 2021

    ReplyDelete
  2. all of my kids love to dwelll on ice cream shops, they really love to munch lots of ice cream* buy HGH

    ReplyDelete
  3. This is very interesting! Great information and it is also very well written. I will bookmark and comeback soon. adhesive tapes

    ReplyDelete
  4. Heya i am for the first time here. I found this board and I find It truly useful & it helped me out much. I hope to give something back and aid others like you aided me. Buy steroids online

    ReplyDelete