Picnic Island Barge Party

this was from back a while ago  but want to make sure they are here :)

this is a video but not mine

 Picnic Island party

Chicken tenders

Ingredients

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• 3 boneless skinless chicken breasts, sliced into 5-6 slices each
• 2 cups flour
• 1/2 cup panko bread crumbs
• 1/2 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon black pepper
• 3 eggs
• 3 tablespoons water
• 1 1/2 tablespoon oil
• oil for frying
• green onions
Sauce
• 1/2 cup honey
• 4 tablespoons soy sauce
• 4 large garlic cloves, crushed
• 1 tablespoon finely diced ginger
• 1/2 teaspoon chili flakes
• 1/3 cup water

Instructions

1. Preheat oil to 375 degrees.
Sauce
2. Combine sauce ingredients in a small pan. Bring to a boil, reduce heat and simmer about 15 minutes
Chicken.
3. In a bowl combine flour, Panko bread crumbs, and seasonings. Set aside. In a separate bowl, whisk together eggs, 3 tablespoon water and 1 1/2 tablespoons oil.
4. Working with half of the flour mixture at a time (see note below) dip each piece of chicken in the egg mixture and then the flour. Dip it into the egg a second time and then the flour again to double coat it. Gently press the flour into the chicken. Shake off any excess. Place on a wire rack and continue until all chicken is coated.
5. Fry chicken in small batches until crispy and cooked through, about 5-6 minutes. Drain on paper towels.
6. Place cooked chicken in a large bowl, pour warm sauce over and toss well to coat.
7. Top with green onions if desired and serve immediately.

Notes

When working with the flour mixture, I found working with just half at a time worked best. This kept the flour from getting clumped or wet.

Sunday Herby Chicken Chili and my Hippy name

Sam is going golfing and I'm going to cook and work on my Christmas quilt .  I'm about dont with the embroidery part of it but now to trim it and sew it together lol

Sam and George playing  the new player piano ;)

I'm going to make some of this tonight but going to edit it a little . It sure is good though.

End of Summer Herby Chicken Chili Pot

Yield: 8 to 10 servings

Ingredients:

• 4 T. Butter  divided
• 1 lb. of chicken breasts, lightly sprinkled on both sides with kosher salt and freshly ground black pepper
• 1 large yellow onion, chopped into 1/2" pieces
• 1 large red bell pepper, chopped into 1/2" pieces
• 4 large garlic cloves, minced
• 1 tsp. minced fresh jalapeno pepper
• 1 zucchini, chopped into 1/2" pieces
• 1 yellow squash, chopped into 1/2" pieces
• corn kernels cut from 4 large ears of fresh sweet corn (do not cook the corn)
• 2  14.5-oz. cans diced fire roasted tomatoes (do not drain)
• 12 oz. beer or chicken broth
• 2 T. cumin
• 1 T. chili powder
• 1 tsp. sweet smoked paprika
• juice and zest from 1 lime
• 1 c. chopped fresh herbs of your choice (I used 1/3 cup parsley, 1/3 cup dill, 1/3 cup basil)

optional goodies to offer alongside:

• shredded smoked gouda cheese
• chopped fresh cilantro
• chopped green onions
• sour cream
• fresh lime wedges, for squeezing over the chili

Preparation:

In a large heavy duty soup pot or French oven, melt 2 tablespoons of the  Butter over medium to medium-high heat. Add chicken breasts and sautée until golden. Turn chicken over and sautée second side until golden. Then turn heat to medium, cover pan with lid, and cook just until chicken is no longer pink inside. Remove chicken to a cutting board and set aside.
Return same pot to stovetop and heat to medium-high. Add remaining 2 tablespoons of Butter. Once butter has melted, add onion, pepper, garlic, and jalapeno. Sautée for 5 minutes, stirring occasionally. Add zucchini and yellow squash and sautée an additional 5 minutes. Add corn, tomatoes, beer, cumin, chili powder, and paprika. Stir to combine. Heat until bubbling and then reduce heat to medium-low and cook for 10 minutes. Using 2 forks, shred the chicken breasts and add to the pot, followed by the fresh lime juice and zest. Right before serving, stir in the fresh herbs. Adjust to taste with kosher salt and freshly ground black pepper.
To serve, offer plenty of goodies at your table. Smoked gouda is wonderful with this chili, and we always have cilantro, green onions, sour cream, and fresh limes.

 I GOT FLOWER !!!!

What Is Your Hippie Name?

Created By Katelyn Whitebloom

 on August 21, 2014

Flower

You're a delicate little flower that nobody would ever want to hurt. Don't let your appearance fool them though. You have a totally groovy side to you that only comes out when you're with your friends having a good time. You're constantly growing as a person, just like a flower grows each day.

Frozen Turtle Pie in a Jar

Frozen Turtle Pie in a Jar

 

INGREDIENTS

12 (8 oz) wide mouth canning jars, like Mason or Ball (you need canning jars because they can stand up to baking/freezing and not crack)

Crust:

2 cups graham cracker crumbs (you'll need about 15 whole sheets)

8 Tablespoons butter, melted

1/4 cup sugar

Preheat oven to 350.  In a medium bowl, combine cracker crumbs, butter and sugar. Press a few spoonfuls into each jar, going up the sides a bit. Place jars on a baking sheet and bake for 6 minutes. Remove from oven and allow to cool completely.

Filling:

8 oz block of cream cheese, softened

7 oz (half a 14 oz can) sweetened condensed milk

8 oz tub of Cool Whip, thawed

Small jar hot fudge ice cream topping

Small jar caramel ice cream topping

About a cup of chopped pecans

In the bowl of a mixer, beat cream cheese and sweetened condensed milk until smooth and combined. Fold in Cool Whip.

Heat ice cream toppings until pourable, but not super hot.

Spoon a large spoonful in each jar and spread to cover bottom of crust. Spoon a bit of caramel sauce over the top and sprinkle with pecans. Repeat layers, using hot fudge instead.  Place lids on the pies and place them in the freezer for several hours or overnight.

Let thaw at room temperature for about 20 minutes before serving. Top with whipped cream and additional sauce if desired.

"Cancer is Curable NOW" – The Must Watch Documentary

"Cancer is Curable NOW" – The Must Watch Documentary

Beer Bread Recipe

We got 2 new barstools today and  still do not have the porch being build yet. this is going on 11 weeks :(

      I have been working on my X-Mas quilt still and love it !!!

Beer Bread Recipe

3 cups self-rising flour
1/3 cup sugar
1 can of beer
1/4 cup butter, melted
Stir together self-rising flour, beer and sugar. Pour into a loaf pan. Bake at 350 for 25 minutes. Remove from oven, slit the top and pour the butter over the bread. Bake another 20-25 minutes until golden brown.

Useppa photos

I missed posting the photos from Useppa Island
this is the link lol

https://plus.google.com/photos/117059849019227040838/albums/6045683786137843233?banner=pwa&authkey=CIC525qk-eH4Rg

blueberry zucchini bread

blueberry zucchini bread

For the Bread

• 1 3/4 cup spelt flour
• 1 Tbsp ground flaxseed
• 2 tsp baking powder
• 1 tsp salt
• 1/3 cup pure maple syrup
• 1/2 cup canned coconut milk
• 1/4 cup coconut oil, melted
• 1/2 cup shredded zucchini
• 1 tsp vanilla
• 1 tsp lemon zest
• 2 Tbsp lemon juice
• 1 cup blueberries

For the Glaze

• 1/4 cup chilled canned coconut milk
• 1 Tbsp pure maple syrup
• 1 Tbsp lemon juice

For the Bread

• 1
  Preheat the oven to 350 degrees
• 2
  Combine all dry ingredients together in a large mixing bowl
• 3
  Add all remaining ingredients except blueberries and mix well
• 4
  Carefully stir in blueberries
• 5
  Pour into greased loaf pan
• 6
  Bake for 40 minutes or until a inserted toothpick comes out clean
• 7
  Allow to cool and then dig in

For the Glaze

• 1
  Combine all ingredients together
• 2
  Pour over cooled bread

Notes

• You will get best results with the glaze, if you use chilled full fat canned coconut milk.

SUMMERTIME PEACH MANGO SALSA

 I need to make this and some more Peach orange jam  and get packed up to go to Billy and Jen's for the week and go back to Useppa Island.

SUMMERTIME PEACH MANGO SALSA

Ingredients

2 mangos, peeled, seeded and chopped
2 small peaches, halved, pitted, and cut into 1/2-inch dice
4 tomatoes, chopped
1 white onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup diced fresh pineapple
1 cup chopped fresh cilantro
1 clove garlic, minced
2 tablespoons lime juice
1 teaspoon salt
2 tablespoons white sugar, or to taste
3/4 cup water

Prep:

Place the mango, peach, tomato, onion, red pepper, yellow pepper, pineapple, and cilantro in a mixing bowl. Stir in the garlic, lime juice, salt, sugar, and water. Cover and refrigerate at least 1 hour before serving.

You can also place in your blender/Ninja, pulse a few times to make less chunky.

Photos from Useppa Island Club

Deanna and I took over 1500 photos on the trip so only some will be here lol. We had a great time and cant wait to go back with the girls next week.