Today was another great show with @jimmyburroughes on Instagram Live, coming from all the way from New Zealand 🇳🇿 we were able to cook lunch and dinner- Harissa Chicken & Blackened Coleslaw. You could easily sub chickpeas for chicken if you want to make it plant based. . I had a great time cooking with Jimmy for this well balanced dish he created. The spicy … Continue reading Harissa Chicken & Blackened Cornslaw w/Jimmy | Gluten-free
The key to a good, crispy Schnitzel is pounding the chicken. If you get it thin (¼” thickness), in the same time that it takes to get a golden brown, the inside of the chicken gets cooked through because its so thin! Just remember even thickeness = even cooking. Pound, but don’t go too crazy. This is a classic recipe for schnitzel since it needs … Continue reading The Key to Great Chicken Schnitzel
I was inspired by Giada de Laurentiis, for this next recipe. She made a Polenta Crusted Shrimp that looked crunchy and delicious, but I decided to use chicken instead. Think exotic chicken fingers. The recipe worked great and the flavors and crunch were all there. I am happy with Giada’s recipes as always. The only thing is that you must be prepared for the crunch … Continue reading Polenta Crusted Chicken and green salad
I was inspired by Giada de Laurentiis, for this next recipe. She made a Polenta Crusted Shrimp that looked crunchy and delicious, but I decided to use chicken instead. Think exotic chicken fingers. The recipe worked great and the flavors and crunch were all there. I am happy with Giada’s recipes as always. The only thing is that you must be prepared for the crunch … Continue reading Polenta Crusted Chicken and green salad
