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Creamy Balsamic Dressing

With my one New Years Resolution this year to be to try to make all my dressing homemade I have tried  many new recipes.  I have made creamy balsamic dressing twice now.  It is a great alternative to a heavy creamy dressing but still is satisfying in flavor.

I didn’t have any Morton’s Nature Seasoning on hand.  Google came in handy and provided me with a recipe in which I prepared a little container of it.  Not only is this seasoning great in the dressing but I add it to multiple recipes.  Mr.Picky is especially fond of this seasoning.

Creamy Balsamic Dressing:Creamy Balsamic Dressing

  • 4 cloves garlic, grated or crushed
  • 3 Tbs mayonnaise or greek plain yogurt
  • 2 Tbs lemon juice
  • 1 Tbs Dijon mustard
  • 1 Tbs sugar
  • 1 1/2 tsp sea salt
  • 2 tsp Morton’s Nature Seasoning
  • 1/2 cup balsamic vinegar
  • 1/2 cup olive or grape seed oil

Whisk together garlic, mayo, lemon juice, mustard, sugar, salt, and nature seasoning.

Add in vinegar and whisk until combined well.  While continuing to whisk slowly add in oil and whisk until smooth.

Keep in the refrigerator and a mason jar, enjoy this healthy option on your favorite salad.

Morton’s Nature Seasoning:

  • 1/3 cup salt
  • 1/4 cup black ground pepper
  • 1/4 cup garlic powder
  • 1/4 cup onion powder
  • 2 1/2 Tbs sugar
  • 1 Tbs dried parsley
  • 2 tsp celery seed

Combine all of the following in a container with an air tight lid.

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Great Chicken Strips

Mr.Picky loves homemade chicken strips almost as much as he loves a good burger.  His mom makes chicken strips often and he expects the same from me.  I have tried battering, breading, baking, and frying and have never pleased his taste for chicken strips.

Finally I came across this recipe with is not only easy but it is not fried.  I am not sure of the source but have made this for a while, again the recipe card has taken its place in my recipe box.  Mr.Picky enjoyed this recipe the best and I now use this recipe only.  Did I mention my daughter said, “the best chicken I have ever tasted”.  Such a sweet girl I was happy to see all the plates cleaned from dinner.

Ready to pop in the oven!

Ready to pop in the oven!

Chicken Strips:

  • 3-6 chicken breast (depending on the crowd and size of breasts), cut into 1/2 inch strips
  • 1 egg, beaten
  • 1 cup buttermilk, if you don’t have buttermilk 1 cup milk and 1 Tbs lemon juice will work
  • 1 1/2 tsp garlic powder
  • 1 cup flour
  • 1 tsp baking powder
  • 1 cup seasoned bread crumbs (regular breadcrumbs work better than panko)
  • 1 tsp salt

Combine chicken breast, egg, buttermilk, and garlic powder in gallon ziplock bag and refrigerate 2-4 hours.

Great Chicken Strips

In another bag combine the remaining and shake to combine.  Add the marinated chicken into the dry bag and again shake to coat the chicken strips.

Preheat oven to 350 degrees and prepare a cookie sheet by placing a wire cooling rack on it.

Lightly spray the wire rack with cooking spray and place chicken strips on the rack.

Great Chicken Strips

Lightly mist the tops of the chicken strips and bake for about 30 minutes or until juices run clear.  The breading will look almost dry like it is raw flour, it freaks Mr.Picky out.  Once you bite into your chicken you will realize it is not and the bread is just perfect.

Great Chicken Strips

Serve with your favorite dipping sauce or my healthier ranch dressing recipe.

Zucchini Fries

I made these zucchini fries multiple times and I love them.  As I kids I often ate fried zucchini.  Fried zucchini was similar but used crackers as breading and the rounds were fried in oil.  This figure friendly version is just as good.  Plus all the zucchini fries are done cooking at once.  Much easier for the cook how never gets to eat because they are cooking the  dinner.

We served the fries with ketchup or homemade healthier ranch dressing to dip.

Zucchini Fries

Zucchini Fries:

  • 2 medium zucchini, cut into fry size pieces
  • 2-3 Tbs flour
  • 2 eggs
  • 1 1/2 cups panko bread crumbs
  • 1/4 cup parmesan cheese
  • 1 Tbs Italian seasoning
  • 1 tsp garlic powder
  • salt and pepper to taste

First place sliced zucchini in a large colander in the sink and sprinkle with 1-2 Tbs salt.  Allow to sweat out any moisture for at least 30 minutes.  Rinse clean and pat dry.

Zucchini Fries

 

Prepare a sheet pan with parchment paper, and preheat oven to 400 degrees.

In a small bowl (large enough for each piece of zucchini to fit down into) beat eggs with about 1 Tbs water.

In a pie pan combine bread crumbs, cheese, and seasoning mix until combined.

Sprinkle towel dried zucchini sticks with 1-2 Tbs flour, this will help the coating stick to the zucchini.

Zucchini Fries

 

Dip 2-3 sticks at a time into egg and then into bread crumbs.  One hand is wet for the egg dipping and the other hand is dry to dip into the bread crumb mixture.

Continue dipping each stick and place them on the prepared sheet pan until you are finished.

Lightly spray the fries with a bit of grapeseed or olive oil.

Bake at 400 degrees for 15-20 minutes, flipping the fries halfway through. Enjoy!

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