Do you have a favorite go-to recipe for chocolate chip cookies? Me too…until I tried this recipe from the 50’s that makes a chewy, chocolately, nutty…chocolate chip cookie and I fell in love with a new recipe and now, so will you!
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moist
Hamburger with Grilled Onions
Do you like grilled onions on your hamburger? I sure do and have found a fun and easy way to add grilled onions to your hamburger without having to dirty a new pan.
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Chicken Cheeseburger
Who’d of thunk…ground chicken to make a chicken cheeseburger…oh yeah I went there! I love a good cheeseburger and thought I would try and make a hamburger that was a little healthier by using ground chicken.
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Chewy Chocolate Chip Cookies with a Secret Ingredient
I know we all have our own favorite recipe for chocolate chip cookies and I know I have been posting new recipes with you as well, but I was on a quest to keep making chocolate chip cookies until I found the best chew chocolate chip recipe out there. From my experience, it is easy to have a chewy chocolate chip cookie recipe when they come out of the oven but the real test of a chewy chocolate chip cookie is the next day, are your cookies still moist and chewy?
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Battered Chicken (Baked not Fried)
I am going to share a little more about my personal life then I have in the past…5 years ago my ex husband and I began our journey in getting a divorce and we began it by separating. At that time it was one of the hardest things I had ever gone through as it was the start of me losing everything I knew my life to be. Over the next 5 years I lost friendships I thought I would have forever, I lost my home and I lost a family that I was part of for over 20 years.
Because of my divorce, a friend and I have begun to help other women in going through divorce to face some of the unforeseen issues, the hurt, betrayal and things that no one prepares you for. In providing help to other women we have learned that no matter what our own situation is, there are common stories and a special bond with these women and I feel fortunate to be helping them and what they don’t realize is that they are also helping me. If you would like to learn more about my other adventure follow me at www.UnFrozenDesires.com, don’t forget to subscribe there.
I will be doing a series of food recipes to bring in some humor and great recipes, which recipe will represent what I have learned from these women with the first in the series being “battered chicken”. I have found so many women feeling beaten and battered during and after their divorce, I speak from my groups which are currently all women and I mean no disregard to men but my current experience has only been with women.
When one goes through a divorce there seems to one person that lashes out and becomes a bully, either with their tongue or physically. Every time the bully (your ex) shows up, either in a call or physically and they beat their partner up by bullying them, this allows your ex to feel empowered; as they know this is the only way they can still impact you in controlling them. I always said the true identity of a man is not during the marriage but during a divorce. For all those women stuck in a marriage of an abused man, the bully who beats you down to make him look and feel better and yet to his friends and inner circles he’s the victim, I am so sorry. I have learned that leaving that kind of a marriage is not easy, as it has become the only life you have known and so the life you have accepted.
This is why I decided to make the perfect recipe “battered chicken” for all those women who feel beaten and battered by their ex…this method of making battered chicken was given to me when I was 16 years old and dating an ex boyfriend, his mom, Donna shared this simple trick that kept my battered chicken so moist and delicious that I had never forgotten it. There is a trick to is, what is that trick? Putting your chicken in buttermilk, breading it and putting it in the refrigerator for a few hours, in doing so you will have the most moist battered chicken and you will not miss the chicken being fried!
Do not skip a step in this recipe for battered chicken as each step allows the battered chicken to stay moist and delicious:
Remove chicken breast from the refrigerator
Place in your buttermilk I added tabasco sauce to my buttermilk
coat your chicken with bread crumbs/panko
place the coated chicken in the refrigerator for at least 2 hours
bake for 35-40 minutes or until the internal temperature is 165
serve immediately, I sliced my chicken to make it easy to serve
For those parents that work, this is a great recipe as you can keep the breaded chicken in the refrigerator all day while you are at work. When you get home, all you need to do is to preheat the oven, remove the chicken from the refrigerator and bake until cooked through….super easy!
So ladies, when your ex is beating you up and trying to break you, make my battered chicken and remember you are not alone. If you would like information on our classes, please email me at Livin42day365@yahoo.com. We are working on a website with more information to come. Stay strong!
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Thank you for visiting my site.
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Thank you again ~ Patty Limatola-Tanenbaum
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Battered Chicken (Baked not Fried)
Ingredients
- 1 pound Chicken Breasts, skins removed
- 1 cup Buttermilk
- 1/2 cup Panko
- 1/2 cup Bread Crumbs, or 1 cup if you are not using Panko
- 1 teaspoon Italian Seasonings
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Garlic Powder
- Tabasco Sauce, to taste (optional)
Directions
- Place your chicken in a bowl and pour your butter milk over it, if you would like add the tabasco sauce to this. Make sure the chicken is coated with the buttermilk.
- In a separate bowl add your panko, bread crumbs, Italian seasonings, salt, black pepper and garlic powder. Mix well.
- Add your chicken, one by one to the bread crumb mixture and make sure the chicken is well coated with the bread crumb mixture. Place the coated chicken on a baking sheet.
- Place the baking sheet in your refrigerator for a minimum of 2 hours or up to 24 hours.
- When your chicken is ready to be baked, preheat the oven to 400 degrees, bake your chicken for 18-28 minutes (depends on the thickness of the chicken) or until the internal temperature is 165 degrees.
- Serve Immediately. Enjoy!
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use
Lemon Poppy Seed Cake with Lemoncello…YUM!
So what’s that saying? Oh yeah, “when life gives you lemons, make lemon-aid”…I’d say to make a lemon drop but I’m not so good at making mixed drinks…yet!
Well this week, my life has been a little crazy, have you ever had one of those weeks? I was feeling like everything was going sour for me, just like a lemon so…I decided I needed to bake lol. I looked in my refrigerator and found some Limoncello and thought why not make a lemon poppy seed cake. For those of you who live here in California, it’s been 100 degrees, just crazy…so, silly me, of course, I decide to bake a lemon poppy seed cake when it’s 100 degrees outside and my air conditioner is broke!
This recipe was adapted from a recipe that I believe my mother in law gave me, although I think her recipe had dry sherry in it and mine doesn’t so I’m not sure where this recipe came from but I can share that it was so moist and delicious that it was well worth baking, anytime, even in 100 degree weather. Plus I really wanted something sweet.
This recipe starts with a box of cake…yes a box of cake mix, you add your eggs, pudding mix
you mix it until it’s all mixed through
I added the Limoncello
then the poppy seeds and mixed again
as you can see it’s a very thick batter, I put it in a bundt pan
baked it until it was cooked through
after it cooled down, I removed it from the pan and lightly dusted some powder sugar on top
MMMmmmmmmMMmmmmm, then I sliced it
I know this may not feel like a homemade cake or I may get emails that this is not from scratch, I’m going to own that now, you are correct, it’s a cake from a box that I changed and it came out AMAZING…let’s face it, we can’t always do cakes from scratch, and boxed cakes modified can be just as rewarding. This cake put a smile on my face and that’s all that really mattered, to me.
Thank you for visiting my site and I hope you enjoy this recipe. I do love comments so please feel free to leave me your comment or suggestion. If you would like to be kept up to date with all my new recipes, I only post twice a week, please subscribe in the box listed on the top of the page “Subscribe Via Email”. You will be emailed with a link to confirm you are interested in the subscription so be sure to click on that link too.
Thank you again ~ Patty Limatola-Tanenbaum
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Lemon Poppy Seed Cake…YUM!
Ingredients
- 1 box White cake mix
- 3.4 ounces Vanilla instant pudding mix
- 4 large Eggs
- 1 cup Lemon yogurt (I used plain and it was fine)
- 1/2 cup Buttermilk
- 1/2 cup Vegetable oil
- 1/3 cup Poppy seeds
- 3 tablespoons Lemoncello or fresh lemon juice
- 1 teaspoon Lemon zest, finely chopped
Directions
- Preheat your oven to 350 degrees. Prepare you bundt pan with pam and dust with cake mix. Shake out excess flour. Set aside.
- Put the cake mix, pudding, yogurt, oil, buttermilk and eggs in a bowl and mix well. Add your lemoncello, poppy seeds and lemon zest and mix well.
- The batter should look thick and well blended and the poppy seeds should be evenly distributed. Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
- Bake the cake until it's golden brown and springs back, approx. 45-50 min. Remove from oven and place ion a wire rack to cool for 20 minutes. Remove cake and let cool completely on a wire rack for 30+ minutes. Enjoy!
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use
“Dixie Fry” Mix for the Best Fried Chicken Breast
So I know it doesn’t sound healthy to be making a “fried chicken breast”, especially in the beginning of the year when everyone is trying to lose weight but I just had to make this chicken as I was craving it! And by the way, I didn’t do a deep fry, I only used enough oil to get a nice crispy coating.
During the holidays, I was introduced to a seasoning flour…I had never heard of a seasoning flour before and was quite taken by it. It’s so funny how many time you can go down an aisle of the market and never see see something and then you are introduced to it and you see it everywhere, right? This is my new crazy obsession! I have tried two different brands and I have to say I liked this one better then the other one, it’s called “Dixie Fry” and it’s super easy to use in creating amazing meals. I like the fact that it has two packets in it, the flavor was great and it gave a nice “fried” texture as well.
Like everyone else, I want to lose weight, especially in the beginning of the year. To help with that is adding a little spice to your everyday life, from what I read, the spice helps in you craving food so you tend to eat less. Don’t quote me on that but I went for it with this recipe. This is what I used for my spice but remember this is just a option not a requirement, I used Sriracha (you can find it in most markets and it’s my favorite go-to for spice)
I basically put my chicken in a bowl and I coated it with some buttermilk and spice (you can skip this step and just follow the instructions on the box, I think they have instructions or email me if you want other options)
and I mixed it all well until it all coated
Here is how the box looks for the Dixie Fry Mix
I put 1 envelope in a shallow pan
I coated each piece of chicken, removing it directly from the buttermilk into the pan
and then I put a frying pan on the stove with some oil, got the oil hot and added my chicken
I cooked them until they were nice and golden on one side then I’d flip them
and cooked until they were completely cooked through…omg YUM!
For us, we always squirt a little lemon on our fried chicken it just makes it all taste amazing!!! This is a super easy dish and I will share that I won’t be creating my own mixes, unless I have to, as I really, really, really LOVE this product!
Thank you for visiting my site and I hope you enjoy this recipe. I do love comments so please feel free to leave me your comment or suggestion. If you would like to be kept up to date with all my new recipes, I only post twice a week, please subscribe in the box listed on the top of the page “Subscribe Via Email”. You will be emailed with a link to confirm you are interested in the subscription so be sure to click on that link too.
Thank you again ~ Patty Limatola-Tanenbaum
“Dixie Fry” Mix for Fried Chicken Breast
Ingredients
- 1 pound Chicken
- 1/2-3/4 cups Buttermilk
- 1-2 tablespoons Spicy Sauce of your Choice (optional)
- 1 envelope Dixie Seasoning Mix
- 3 tablespoons of Oil
- Sliced Lemons (optional)
Directions
- Put your chicken in a bowl and add your buttermilk and spicy sauce (you can skip this step and just use water)
- Coat your chicken in the seasoning mix and put on parchment paper.
- In a large fry pan, put your oil and get it nice and hot. Add your coated chicken to the pan and brown on each side for 5-7 minutes. Flip it and cook it through, remove it from the pan and serve.
- I served mine with lemon. Enjoy!
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use
100 Calorie Oatmeal and Banana Muffin Recipe
100 calories for an oatmeal and banana muffin? That’s right, you heard it right, only 100 calories per oatmeal and banana muffin (according to my program)…how could you go wrong with that? You see, I love my baked oatmeal casserole recipe and so I thought “how can I make a healthier option that everyone will want to eat?”…then it hit me, most people use applesauce instead of oil so maybe I could try that. Until I went to the refrigerator and well, I didn’t have applesauce…but I always have bananas so I thought “why not try it” out and boy am I glad that I did.
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the “Kelsi” Cookie
I’m back! and I have been on a cookie roll, I don’t know why but it’s been fun exploring and trying different recipes and making them my own. I think one of the reasons this cookie stays so moist is because of the peanut butter so I would not omit that, unless you are allergic. If you wanted to play around with the recipe you can do so by adding nuts or omitting the coconut…or adding nuts and the coconut.
This is the most amazing and moist cookie I have ever made! It stayed moist for 4 days…then they were all gone! I named it after my daughter because you just can’t get enough of this cookie and it’s sweeter then sweet…just like my Kelsi girl 🙂
The “Kelsi” Cookie
Ingredients
- 1 1/2 cups Flour
- 1/2 cup Cocoa
- 3/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 cup Butter, softened
- 1 1/2 cups Sugar
- 1/2 cup Peanut Butter
- 2 large Eggs
- 1 teaspoon Vanilla
- 12 oz Chocolate Chips (I used a mix of dark, semi and milk)
- 1/4 cup Coconut (optional)
Directions
- Preheat your oven to 350 degrees. Line your baking sheets with parchment paper.
- In a small bowl add your dry ingredients, flour, cocoa, baking soda and salt and set aside.
- Using your kitchen aid, place your butter and sugar in the bowl and beat it until it is smooth, about 3-4 minutes, add the peanut butter and mix for another minute or so. Add eggs one at a time until well blended.
- Add your dry ingredients and mix just until blended. Add the chocolate chips and coconut.
- I used a scooper (mine says #50 on it) and baked them for 9-11 minutes.
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use