Banana peanut butter smoothie

Banana peanut butter smoothie

So, pretty positive I saw a huge bag of in excess of-ripe bananas on sale at the store last week for $.88 and bought…

Oh yes. I’ve been going a bit “bananas” this week attempting to operate them into all sorts of recipes. So hold your eyes “peeled” for some stellar banana baked goods coming quickly. (Sorry, couldn’t resist.) )

But anytime I have good bananas in the residence, I can’t resist creating one of my preferred protein-rich treats for breakfast — this Peanut Butter Banana Smoothie! I posted a model of this back in the early early days of the weblog, and then deleted it because the photos looked unbelievably unappetizing. But I’ve tweaked the recipe given that then and up to date the images. And lemme tell ya — this is a darn excellent smoothie.

It’s easy to make, full of all sorts of delightful and healthful and protein-wealthy elements, and it’s the perfect use for ripe or overripe bananas. So tap into your inner Curious George and give it a go…

As with any smoothie, this 1 requires about 2.1938 minutes to make. Super duper simple. Here’s how:

Let’s start off with the ingredients. No huge surprises here — just some Greek yogurt, milk (any variety), vanilla, ice and of course the peanut butter and banana. I also usually include in some flax seed and/or chia seeds presently, but do what you wish.

Pop them all in your blender and pulse right up until smooth…

And then this banana-peanut-buttery deliciousness is yours to get pleasure from. It tastes wonderful, and will give you the power and nutrients to make your day all the better as effectively.

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Buttermilk fried chicken

Buttermilk fried chicken

Recently at dinner my father instructed me, “tell your web site readers that your dad says this is a great one.” Carried out, dad. This chicken is good—perfectly tender, well flavored, crunchy—just what one particular desires in fried chicken.

Buttermilk the Important to Perfect Fried Chicken

The secret? Buttermilk!

Buttermilk is lightly acidic. Soaking the chicken overnight in buttermilk aids tenderize it, and the chicken stays tender when you fry it.

Many recipes contact for frying chicken in a cast iron frying pan. Occasionally we use one of our trusty cast iron pans, and occasionally a difficult anodized aluminum pan.

Cast iron tends to be fairly heavy. It retains heat so properly that if you have a difficulty and have to reduced the heat quickly, you won’t be ready to do it.

Anodized aluminum can also get the heat without warping, but will be much more responsive for heating and cooling. (I’ve commenced a kitchen fire with peanut oil in a cast iron skillet—not fun—if it ever takes place to you, remove the pan from the heat component, and cover it rapidly with a lid.)

Awesome tool for testing oil temp

Here’s a tip on checking oil temperature. I have this flawlessly justifiable fear of hot oil. So to measure it without having acquiring also shut to it, I use an infrared thermometer like this one. Just stage the thermometer at the hot surface of the oil, pull the set off, and you’ll get a reasonably accurate readout of the oil temp.

Buttermilk Fried Chicken Recipe

  • Prep time: ten minutes
  • Cook time: thirty minutes
  • Marinating time: eight hours
  • Yield: Serves four


  • 3 pounds of chicken elements (thighs, drumsticks, wings, breasts), skin-on, bone-in
  • two cups buttermilk (can also use plain yogurt thinned with a small milk)
  • one huge onion, sliced
  • 1/4 cup chopped mixed fresh herbs (parsley, thyme, tarragon) or a teaspoon each of the dried herbs.
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • two cups flour
  • 1/two teaspoon garlic salt
  • 1/two teaspoon onion salt
  • one teaspoon cayenne pepper
  • Salt and pepper
  • 2 cups canola oil, rice bran oil, or peanut oil

one Marinate chicken in buttermilk mixture: Combine the buttermilk, sliced onion, herbs, paprika, and cayenne in a huge bowl. Place the chicken pieces in the buttermilk mixture and coat totally. Marinate overnight (at least eight hrs).

two Drain chicken, prepare bag with flour and seasonings: Area chicken pieces in a colander and allow drain of extra buttermilk mixture. In a massive paper or plastic (sturdy) bag, mix flour with garlic salt, onion salt, cayenne, salt and pepper.

3 Heat oil in thick-bottomed pan: Heat two cups of oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum—something that can consider the heat) on medium high heat right up until a pinch of flour begins to sizzle when dropped in the sizzling oil (but not so sizzling that the pan is smoking), about 350°F. Remember when functioning with sizzling oil, usually have a pan lid near by.

four Coat chicken pieces with flour: Place chicken pieces in bag with flour mixture and shake until completely coated.

5 Fry the chicken: Functioning in batches, add the chicken pieces to the sizzling oil in the pan and fry on one particular side for twelve-15 minutes, until golden brown, and then use tongs to flip the pieces above and fry for one more 10-12 minutes, again till golden brown.

Be careful to hold the oil sizzling ample to fry the chicken, but not so higher as it burns the chicken.

six Take away to rack to drain of excess oil: Use tongs to get rid of chicken from pan. Location on a rack above a cookie sheet or broiling pan for the excess oil to drain. Include far more salt and pepper to taste.

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Allrecipes com recipes

Allrecipes com recipes

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Chicken french

Chicken french
Dietary Gu >(per serving)
491 Calories
31g Excess fat
15g Carbs
37g Protein
Nutrition Information
Servings: four-six Pieces (four-6 Portions)
Quantity per serving
Calories 491
% Daily Worth*
Total Body fat 31g forty%
Saturated Excess fat 11g fifty five%
Cholesterol 254mg 85%
Sodium 1678mg 73%
Total Carbohydrate 15g five%
Dietary Fiber 2g seven%
Protein 37g
Calcium 86mg seven%
*The % Daily Value (DV) tells you how much a nutrient in a meals serving contributes to a every day diet regime. 2,000 calories a day is utilized for common nutrition advice.

This “un-French” recipe is a distant cousin to an Italian sauted veal dish referred to as vitello francese which uses a sauce comparable to ones utilised in France. The recipe came to New York City with the very first wave of Italian-American immigrants and grew to become identified as “Veal French.” Ultimately, the recipe migrated to Rochester, New York’s big Italian-American community, in which the chicken was substituted for the much more expensive veal.


  • For the Chicken:
  • 1 one/2 lb. boneless, skinless chicken breast (sliced or pounded-out, into 1/four-in thick pieces)
  • 4 eggs, plus 2 tablespoon milk (beaten)
  • one cup flour
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • Cayenne to taste
  • two tablespoon olive oil, plus one tablespoon butter (for sauting)
  • For the Sauce:
  • Juice of two lemons
  • 1/2 cup very good white wine or dry sherry
  • 1 cup vegetable broth or chicken stock
  • four tablespoon cold butter (minimize into cubes)
  • one tablespoon chopped Italian parsley
  • Salt and fresh ground black pepper (to taste)

Steps to Make It

Season chicken pieces on both sides with salt and fresh ground black pepper. Place the flour, salt, pepper, and cayenne in a baking dish and combine nicely.

Combine the beaten eggs and milk in yet another dish. Dredge the chicken, one particular at a time, in the flour to coat each sides and then transfer into the dish of eggs. Turn the chicken in the egg to coat both sides, and leave in the egg.

Once all the chicken is floured and transferred into the dish of eggs, place in the refrigerator till necessary. In a huge non-stick skillet, melt the butter in the olive oil over med-reduced heat, right up until it begins to sizzle slightly. Lift the chicken pieces out of the egg mixture, making it possible for the excess to drip off, and saut for 2 to 3 minutes per side right up until golden brown. Cook in batches and preserve warm in a quite minimal oven.

When all the chicken is cooked, include the lemon juice, wine, and broth to the pan. Deliver to a boil in excess of higher heat right up until reduced by half. Flip off the pan, and include the parsley and cold butter to the pan. Whisk until finally the butter melts. Taste for salt and pepper, and adjust.

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