This might be my new favorite chocolate indulgence when I'm trying to watch my weight. It's not REALLY ice cream, but it'll look very close to it once you're done. It'll just be our secret that it's mostly bananas. ;P
Anyways, I came across this recipe when I had some MAJORLY overripe bananas I didn't want to throw out. You'll see below...yikes. But! These made for a tasty frozen snack with a few more ingredients!
This is one of the best recipes I've tried so far for making corn on the cob! They're left so juicy and buttery, while still keeping that crunch when you bite into it. Thank you to Spicy Southern Kitchen's recipe for awesome corn on the cob.
With California summer in full force right now, I was looking for a lighter dinner recipe to try and help beat the heat. This Chicken and Strawberry Cobb Salad by Country Living (with some modifications) was the perfect solution! Strawberries are in season and give the salad a sweet kick when paired with the lime dressing. The chicken and avocados are great for filling you up if you're worried about being hungry after a salad as well!
This recipe continues my quest in collecting new ways to use up store-bought rotisserie chicken. It also helped me use up FOUR leftovers: chicken, bacon, heavy cream and broccoli. Hip-hip-hip-hip hooray!
Velveting is a Chinese cooking technique commonly used in stir-frying. Meat or seafood are marinated in a mixture of egg white, cornstarch and rice wine, and then briefly blanched in oil or water before finishing off in the stir-fry process with other ingredients.
Here we're just using baking soda, but it still works! The technique lives up to it's name by giving the chicken a soft, velvety texture.
These chicken strips are so incredibly moist on the inside with a great flavor. In this case it did mean that the strips were a little less crispy overall, but they weren't soggy by any means. I might suggest broiling them for a minute or two at the end to really crisp the outside breading up.